Restaurant Business(餐厅业务)研究综述
Restaurant Business 餐厅业务 - Design/methodology/approachFocused on robotic restaurant businesses where robots are mainly involved in food production processes, this research utilized online customer review data and a multistage, mixed-method design for empirical examination. [1] The axiom of present is that Ukraine has a very difficult situation in the sphere of hotel and restaurant business caused by the COVID-19 pandemic. [2] We will find the decision and adjustment of the restaurant business. [3] The crisis is present and brings a huge impact to the hospitality sector that includes hotel and restaurant business. [4] Restaurant business, cosmetic industry, taxi deals are examples of its successful implementation. [5] To gain a better understanding, this paper attempts to discover the status of using of local fruits and vegetables as food in the hotel and restaurant businesses. [6] The restaurant business is one of the most significant hospitality industry people. [7] Currently, the number of restaurant businesses is increasing. [8] Sectors of business, which were damaged most of all in present conditions: tourism, hospitality and restaurant business, sphere of leisure, entertainment and sport. [9] restaurant businesses amid crises such as COVID-19. [10] Purpose of the study: The purpose of the study is to set up a restaurant business in Cox’s Bazar in this Covid-19 scenario with a low budget and providing premium services. [11] Originality/value This research contributes a comprehensive framework of HPO in the restaurant business setting that leads to a competitive advantage. [12] How could this type of healthy restaurant business flourish during a pandemic? How could some vital "green" flow back into Green Life restaurant?. [13] This study provides two key suggestions: (i) that the hospitality industry is built on trust from their customers by supporting and resourcing consumers’ self-protection behaviour and adoptive belief, and (ii) that the economic influence and the continuous uncertainty and transformation of the restaurant business need the enhancement of localisation strategies, practices and performance. [14] Findings – the article examines the role of innovative technologies and the impact of modern reality on the restaurant business, as well as the main trends in the development of cuisine, taking into account the national culture, traditions, healthy eating in the Republic of Kazakhstan. [15] Findings Findings shed light on major changes in consumer behaviour and the readiness of restaurant owners to adopt digital tools for marketing restaurant businesses. [16] The collective monograph is a project of the Department of Technology in Restaurant Industry, Hotel and Restaurant Business and Entrepreneurship of Mykhailo Tuhan-Baranovskyi Donetsk National University of Economics and Trade. [17] The culinary diversity in Indonesia encourages stakeholders to create restaurant businesses with effective and efficient business processes. [18] Restaurant business is one of the types of businesses that continues to grow in Indonesia. [19] The author’s model of the textbook “French in the sphere of tourism” is focused on specialization in three sectors: hotel and restaurant business, tourism as an industry/service sector, where the realia of industrial, organizational and managerial culture are of great importance. [20] The essence and structure of professionally oriented English lexical competence in speaking of future specialists of hotel and restaurant business are formulated. [21] The article examines topical problems of improving the restaurant personnel management system by improving the socio-psychological mechanism of personnel management in the restaurant business. [22] The outbreak of the COVID-19 pandemic has caused unprecedented damage to restaurant businesses, especially for indoor dining services, due to the widespread fear of coronavirus exposure. [23] One example of a restaurant business is X Restaurant in Surabaya. [24] Innovation in the restaurant business is very dynamic, this can be seen in the emergence of the Food Truck business. [25] The study found that customer loyalty is mostly related to the environment of the restaurant and quality of food towards roadside restaurant businesses. [26] Some industries suffered huge losses and found themselves on the brink of survival (tourism, hotel and restaurant business, entertainment, etc. [27] The success of small businesses, especially restaurant businesses, is very much determined by the ability of the manager or owner to innovate. [28] Following evidence from previous research, this paper aims to discover if the relationships between the proposed drivers and restaurant competitive productivity (RCP) would differ based upon years in operations as a restaurant business (startup vs established). [29] The purpose of the study is to carry out theoretical and methodological analysis and determine the components of readiness of future specialists in hotel and restaurant business for professional activities. [30] The main problems of providing this activity in the restaurant business and catering are listed. [31] Experimental studies conducted in the laboratories of the department of restaurant business of the Plekhanov Russian University of Economics showed the influence of various methods of energy supply (convection, microwave energy, infrared energy, combined methods) on the drying processes of carrots and pumpkins. [32] This study shows the need for practice-based evidence and accounting for restaurant business models to tailor interventions and policies for sustained positive changes in these establishments. [33] Servicescape and Service Quality play essential roles in the sustainability of the hospitality industry, particularly in Bandung restaurant business. [34] The purpose of the article is to study the preconditions of origin and features of further development of the design of hotel and restaurant business. [35] Considering the growing restaurant business in Bangkok, and the lack of information regarding restaurant-related foodborne diseases this study aimed to examine the food handler demographics, work-related characteristics, and employee satisfaction; and to identify the predictors of knowledge, attitudes, and practices on food safety among food handlers of various nationalities in Bangkok, Thailand. [36] The aim of the study is to identify and systematize innovations in the restaurant business in the context of digitalization of business process management. [37] The purpose of the article is to develop and implement a model of resource-activity potential management and the forma- tion of a competitive status of hotel and restaurant business enterprises and the development of tourism industry based on marketing of affiliate relations. [38] This article determinespandemic and trends in the restaurant business. [39] The service format context is proposed as the main attribute influencing the formation of the restaurant business value proposition and of relevance for online reviews. [40] According to the scientific view, there are four levels of diffuse management of the restaurant business. [41] This research aims to find the guidelines for developing the restaurant businesses providing online food delivery services in Muang District, Khon Kaen Province, Thailand. [42] The purpose of this study is to analyze the theoretical foundations of financial sustainability management and their practical application in the field of small restaurant business, improve methodological approaches and develop recommendations for the concept of financial sustainability management to overcome existing problems in today’s conditions. [43] The key indicators, which form the basis for building an effective system of personnel evaluation at the hotel and restaurant business, are considered. [44] The actual problems concerning application of modern tendencies of development of restaurant business are analyzed. [45] The article is devoted to the issues of learning English by students of bachelor’s specialty “Tourism” and «Hotel and restaurant business». [46] The findings, as per the outputs of hierarchical and stepwise regressions, suggest that both social media and social distance (online food delivery) have a significantly favorable influence on restaurant performance, shaping a digitally-boosted restaurant business model canvas. [47] The research views staff behavior as a complex mechanism of motivators through the lens of rationality, which obeys the principles of the transitivity axiom and the law of declining marginal utility in times of crisis, including the quarantine COVID-19 pandemic, budget constraints The factors which affect the behavior of hotel and restaurant staff form a field for understanding behavioral responses The interests and motives that regulate the behavior of the staff, in this case, reflect the map of utility, which allows modeling the usefulness of employment in an enterprise It is substantiated that the behavior of the staff should be correlated with the influence of leadership and agile management methods (Scrum, Kanban) The Agile determinants in the pandemic client-oriented management of the hotel and restaurant business provide an algorithmic explanation for the application of the approaches in practice Flexible management methods allow you to create organizational values for staff, which allows you to build value dependencies within cross-functional team management The result is the consideration of motivational types of staff and methods for choosing the right Agile approach It also suggested ways to reformat the hotel and restaurant business in the pandemic and change the professional roles of workers to survive and create conditions for rapid rehabilitation and recovery in the post-quarantine period © 2021, ASERS Publishing House All rights reserved. [48] The restaurant business has turned into a dynamic and ever‐growing industry. [49] The crisis associated with the COVID-19 pandemic has been the biggest challenge facing the restaurant business in its history and has led to mass bankruptcies, closures and systemic problems of operating businesses due to the loss of market access, cash gaps, and liabilities such as rent and utility bills. [50]设计/方法/方法本研究针对机器人主要参与食品生产过程的机器人餐厅业务，利用在线客户评论数据和多阶段混合方法设计进行实证检验。 [1] 目前的公理是，由于 COVID-19 大流行，乌克兰在酒店和餐厅业务领域处于非常困难的境地。 [2] 我们会找到餐厅业务的决定和调整。 [3] 这场危机已经存在，并对包括酒店和餐饮业在内的酒店业产生了巨大影响。 [4] 餐饮业、化妆品业、出租车交易是其成功实施的例子。 [5] 为了更好地理解，本文试图探索在酒店和餐饮业中使用当地水果和蔬菜作为食品的现状。 [6] 餐饮业是酒店业最重要的人之一。 [7] 目前，餐饮企业的数量正在增加。 [8] 在目前情况下受到损害最大的商业部门：旅游、酒店和餐饮业、休闲、娱乐和体育领域。 [9] 在 COVID-19 等危机中的餐饮企业。 [10] 研究目的：本研究的目的是在 Covid-19 情景中以低预算在 Cox's Bazar 建立餐厅业务，并提供优质服务。 [11] 原创性/价值 这项研究为餐厅业务环境中的 HPO 提供了一个全面的框架，从而获得了竞争优势。 [12] 在大流行期间，这种健康的餐厅业务如何蓬勃发展？一些重要的“绿色”如何流回绿色生活餐厅？ [13] 本研究提供了两个关键建议：（i）酒店业建立在客户的信任之上，通过支持和资源消费者的自我保护行为和采纳信念，以及（ii）经济影响以及持续的不确定性和转变餐饮业务需要加强本地化战略、实践和绩效。 [14] 调查结果——文章考察了创新技术的作用和现代现实对餐饮业的影响，以及烹饪发展的主要趋势，同时考虑到哈萨克斯坦共和国的民族文化、传统和健康饮食。 [15] 发现 调查结果揭示了消费者行为的重大变化以及餐厅业主采用数字工具营销餐厅业务的意愿。 [16] 集体专着是 Mykhailo Tuhan-Baranovskyi 顿涅茨克国立经济贸易大学餐饮业、酒店和餐饮业以及创业技术系的一个项目。 [17] 印度尼西亚的烹饪多样性鼓励利益相关者创建具有有效和高效业务流程的餐厅业务。 [18] 餐厅业务是印度尼西亚持续增长的业务类型之一。 [19] 教科书“旅游领域的法国人”的作者模式侧重于三个领域的专业化：酒店和餐饮业、旅游业作为工业/服务部门，其中工业、组织和管理文化的现实非常重要。 [20] 制定了未来酒店和餐饮业专业人士口语专业导向英语词汇能力的本质和结构。 [21] 文章通过完善餐饮企业人事管理的社会心理机制，探讨了完善餐饮人事管理制度的热点问题。 [22] 由于人们普遍担心冠状病毒暴露，COVID-19 大流行的爆发对餐饮企业，尤其是室内餐饮服务造成了前所未有的损害。 [23] 餐厅业务的一个例子是泗水的 X 餐厅。 [24] 餐饮业务的创新非常活跃，这可以从食品卡车业务的出现中看出。 [25] 研究发现，顾客忠诚度主要与餐厅环境和路边餐厅业务的食物质量有关。 [26] 一些行业损失惨重，濒临生存（旅游、酒店和餐饮业、娱乐等）。 [27] 小型企业，尤其是餐饮企业的成功，很大程度上取决于经理或所有者的创新能力。 [28] 根据先前研究的证据，本文旨在发现所提议的驱动因素与餐厅竞争生产力 (RCP) 之间的关系是否会因餐厅业务的运营年限（初创企业与成熟企业）而有所不同。 [29] 该研究的目的是进行理论和方法分析，并确定酒店和餐饮业未来专家为专业活动做好准备的组成部分。 [30] 列出了在餐饮业和餐饮业中提供此活动的主要问题。 [31] 在普列汉诺夫俄罗斯经济大学餐饮业务系实验室进行的实验研究表明，各种能源供应方法（对流、微波能、红外能、组合方法）对胡萝卜和南瓜干燥过程的影响。 [32] 这项研究表明，需要基于实践的证据和对餐馆商业模式的解释，以定制干预措施和政策，以实现这些机构的持续积极变化。 [33] 服务景观和服务质量在酒店业的可持续发展中发挥着至关重要的作用，尤其是在万隆餐饮业。 [34] 本文的目的是研究酒店餐饮业设计进一步发展的起源条件和特点。 [35] 考虑到曼谷餐厅业务的增长，以及缺乏与餐厅相关的食源性疾病信息，本研究旨在检查食品处理人员的人口统计数据、与工作相关的特征和员工满意度；并确定泰国曼谷不同国籍的食品加工人员对食品安全的知识、态度和做法的预测因素。 [36] 该研究的目的是在业务流程管理数字化的背景下识别和系统化餐厅业务的创新。 [37] 文章的目的是开发和实施一种资源-活动潜力管理模型，以联盟关系营销为基础，形成酒店和餐饮经营企业的竞争地位和旅游业的发展。 [38] 本文确定了餐饮业的流行病和趋势。 [39] 服务格式上下文被认为是影响餐厅业务价值主张形成和在线评论相关性的主要属性。 [40] 按照科学的观点，餐饮业的分散管理有四个层次。 [41] 本研究旨在为在泰国孔敬府 Muang 区发展提供在线食品配送服务的餐饮企业制定指导方针。 [42] 本研究的目的是分析财务可持续性管理的理论基础及其在小型餐饮企业领域的实际应用，改进方法学方法并为财务可持续性管理的概念提出建议，以克服当今条件下存在的问题。 [43] 关键指标是建立有效的酒店和餐饮业人员评价体系的基础。 [44] 分析了现代餐饮业发展趋势应用中存在的实际问题。 [45] 这篇文章专门讨论了本科专业“旅游”和«酒店和餐饮业»学生学习英语的问题。 [46] 根据分层回归和逐步回归的结果，研究结果表明，社交媒体和社交距离（在线送餐）都对餐厅业绩产生了显着的有利影响，形成了数字化推动的餐厅商业模式画布。 [47] 该研究通过理性的视角将员工行为视为一种复杂的激励机制，它遵循传递性公理的原则和危机时期边际效用递减规律，包括隔离区 COVID-19 大流行、预算限制影响酒店和餐厅员工的行为 形成一个理解行为反应的领域 规范员工行为的利益和动机，在这种情况下，反映了效用图，它允许对企业就业的有用性进行建模 得到证实员工的行为应该与领导力和敏捷管理方法（Scrum、看板）的影响相关联实践灵活的管理方式让你为员工创造组织价值， ich 允许您在跨职能团队管理中建立价值依赖关系结果是考虑员工的激励类型和选择正确敏捷方法的方法它还建议了在大流行中重新格式化酒店和餐厅业务并改变专业角色的方法© 2021，ASERS Publishing House 版权所有。 [48] 餐饮业已成为一个充满活力且不断发展的行业。 [49] 与 COVID-19 大流行相关的危机是餐饮业历史上面临的最大挑战，由于失去市场准入、现金缺口和负债等原因，导致大规模破产、倒闭和经营业务的系统性问题。租金和水电费。 [50]
Small Restaurant Business
The purpose of this study is to analyze the theoretical foundations of financial sustainability management and their practical application in the field of small restaurant business, improve methodological approaches and develop recommendations for the concept of financial sustainability management to overcome existing problems in today’s conditions. [1] The study population included 4 leaders of small restaurant businesses in eastern North Carolina, USA. [2]本研究的目的是分析财务可持续性管理的理论基础及其在小型餐饮企业领域的实际应用，改进方法学方法并为财务可持续性管理的概念提出建议，以克服当今条件下存在的问题。 [1] 研究人群包括美国北卡罗来纳州东部小餐馆企业的 4 位领导者。 [2]
restaurant business model
This study shows the need for practice-based evidence and accounting for restaurant business models to tailor interventions and policies for sustained positive changes in these establishments. [1] The findings, as per the outputs of hierarchical and stepwise regressions, suggest that both social media and social distance (online food delivery) have a significantly favorable influence on restaurant performance, shaping a digitally-boosted restaurant business model canvas. [2]这项研究表明，需要基于实践的证据和对餐馆商业模式的解释，以定制干预措施和政策，以实现这些机构的持续积极变化。 [1] 根据分层回归和逐步回归的结果，研究结果表明，社交媒体和社交距离（在线送餐）都对餐厅业绩产生了显着的有利影响，形成了数字化推动的餐厅商业模式画布。 [2]
restaurant business enterprise
The purpose of the article is to develop and implement a model of resource-activity potential management and the forma- tion of a competitive status of hotel and restaurant business enterprises and the development of tourism industry based on marketing of affiliate relations. [1] The article considers topical issues of marketing competitiveness of hotel and restaurant business enterprises. [2]文章的目的是开发和实施一种资源-活动潜力管理模型，以联盟关系营销为基础，形成酒店和餐饮经营企业的竞争地位和旅游业的发展。 [1] 本文考虑了酒店和餐饮企业营销竞争力的热点问题。 [2]