Ten lactating multiparous Holstein cows were used in a cross-over design with two dietary treatments and 28-d periods (with 14 d as an adaptation) to study the effect of restaurant fat on milk production and composition. Each cow was offered 14.7 kg DM /d of the basal concentrate diet based on barley and corn (crude protein = 17.7%, neutral detergent fiber = 23.5%, and acid detergent fiber = 5....

In this paper, fuzzy DEA (data envelopment analysis) models are proposed for evaluating the efficiencies of objects with fuzzy input and output data. The obtained efficiencies are also fuzzy numbers that reflect the inherent ambiguity in evaluation problems under uncertainty. An aggregation model for integrating fuzzy attribute values is provided in order to rank objects objectively. Using the ...

Buffalo Wild Wings Grill & Bar is one of the Top 10 Fastest Growing restaurant chains in the country with over 615 company-owned and franchised restaurants in 41 states. This concept is more than just a NY-style wing joint with 14 signature sauces. It is also a sports bar, complete with a full menu featuring everything from salads to burgers, and a variety of specialty items. A modified wait-st...

This paper presents our work on supporting scrutable user models for use in mobile applications that provide personalised item recommendations. In particular, we describe a mobile lifestyle application in the fine-dining domain, designed to recommend meals at a particular restaurant based on a person’s user model. The contributions of this work are three-fold. First is the mobile application an...

An outbreak of gastroenteritis affected at least 240 persons who had eaten at a gourmet restaurant over a period of 7 weeks in 2009 in England. Epidemiological, microbiological, and environmental studies were conducted. The case-control study demonstrated increased risk of illness in those who ate from a special 'tasting menu' and in particular an oyster, passion fruit jelly and lavender dish (...

For years, a new culinary trend called ‘molecular cooking’ has been touted as the most exciting development in haute cuisine. It is now the newest fashion for chefs to offer their customers fake caviar made from sodium alginate and calcium, burning sherbets, spaghetti made from vegetables, and instant ice cream, fast-frozen using liquid nitrogen. In the most recent ranking of the world’s top 50...

Restaurant employees must deal with loud noise, busy environments, difficult customers, heavy, awkward, sharp, and hot objects, repetitive motions, and stress on various joints, all of which can lead to fatigue, sudden accidents, and longterm musculoskeletal injury. The goal of this case study was to assess the risk of injuries and accidents from conducting various tasks in the restaurant, spec...

In a context of intense competition, cooperative advertising between firms is critical. Accordingly, the objective of this article is to analyse the potential differentiated effect of advertising on two basic consumption patterns: individual products (i.e. hotel, restaurant) vs. bundle (i.e. hotel+restaurant). This research adds to the extant literature in that, for the first time, this potenti...

Do online consumer reviews affect restaurant demand? I investigate this question using a novel dataset combining reviews from the website Yelp.com and restaurant data from the Washington State Department of Revenue. Because Yelp prominently displays a restaurant's rounded average rating, I can identify the causal impact of Yelp ratings on demand with a regression discontinuity framework that ex...