Although research addresses the effects of a meal's context on food preference, the psychological consequences of meal situations are largely unexplored. We compared the cognitive and emotional effects of a restaurant meal eaten in the company of others to a solitary meal consumed in a plain office using pre- and post-tests analysis and controlling for the kind and amount of food consumed. Thre...

BACKGROUND With an increase in indoor smoking bans, many smokers smoke outside establishments and near their entrances, which has become a public health concern. OBJECTIVES We characterized the exposure of nonsmokers to secondhand smoke (SHS) outside a restaurant and bar in Athens, Georgia, where indoor smoking is banned, using salivary cotinine and urinary 4-(methylnitrosamino)-1-(3-pyridyl)...

This study examines changes in restaurant customers' quality expectations prior to and after the COVID-19 pandemic. The purpose of this is investigate if how have changed during In addition, present research also aims determine which marketing (7P) dimensions will best explain post-COVID era. With a snowball sampling method, total 421 valid online questionnaires were obtained. structured questi...

Joint analysis of data from multiple sources has the potential to improve our understanding of the underlying structures in complex data sets. For instance, in restaurant recommendation systems, recommendations can be based on rating histories of customers. In addition to rating histories, customers’ social networks (e.g., Facebook friendships) and restaurant categories information (e.g., Thai ...

When we comprehend language, we often do this in rich settings where we can use many cues to understand what someone is saying. However, it has traditionally been difficult to design experiments with rich three-dimensional contexts that resemble our everyday environments, while maintaining control over the linguistic and nonlinguistic information that is available. Here we test the validity of ...

BACKGROUND Restaurant workers are at risk from exposure to toxic compounds from burning of fuel and fumes from cooking. However, the literature is almost silent on the issue. What discussion that can be found in the literature focuses on the potential effects from biomass smoke exposure in the home kitchen, and does not address the problem as occurring in the workplace, particularly in restaura...

Bikas K. Chakrabarti, 2 Manipuspak Mitra, Anindya-Sundar Chakrabarti, and Arnab Chatterjee 1 Centre for Applied Mathematics and Computational Science and Theoretical Condensed Matter Physics Division, Saha Institute of Nuclear Physics, 1/AF Bidhannagar, Kolkata 700 064, India. Economic Research Unit, Indian Statistical Institute, Kolkata Centre, 203 Barrackpore Trunk Road, Kolkata 700108, India...

While investigating an outbreak of gastrointestinal disease associated with a restaurant, the New York City Department of Health and Mental Hygiene (DOHMH) noted that patrons had reported illnesses on the business review website Yelp (http://www.yelp.com) that had not been reported to DOHMH. To explore the potential of using Yelp to identify unreported outbreaks, DOHMH worked with Columbia Univ...

OBJECTIVES The neighbourhood availability of restaurants has been linked to the weight status. However, little is known regarding the relation between access to restaurant and obesity among the Chinese population. This study aims to explore the relationship between neighbourhood restaurant density and body mass index (BMI) in rural China. DESIGN A longitudinal study using data from the China ...

OBJECTIVES To evaluate whether four types of low-cost interventions in the working environment can promote the small everyday lifestyle adaptations that can halt the epidemics of obesity and hypertension when maintained long term. DESIGN A single-blind uninterrupted time-series intervention study consisting of four study periods: run-in (2 weeks), baseline (2 weeks), intervention (2 weeks), a...