This paper presents a model of dislocated restaurant created based on hotels in Italy. aims to provide an innovative solution for new initiatives the food and beverage industry experiencing great losses due Covid 19 epidemic. The study uses existing hotel adopts it restaurants, analyses synthesis developing defining concepts. private dining represents hybrid modification between classic à la ca...

Dining table is one of the environments that remain to be explored by information technology and that could be important for happy and healthy life of everybody. We have been studying the Future Dining Table system, dining environment of the future. The system features the real time recognition of dining activity, which is represented by the history of the hand movement to the dishes on the tab...

OBJECTIVE The present study evaluated the restaurant and dining venues on and near post-secondary campuses varying in institution size. DESIGN The Nutrition Environment Measures Survey for Restaurants (NEMS-R) was modified to evaluate restaurants as fast food, sit down and fast casual; and campus dining venues as dining halls, student unions and snack bar/cafe´s. ANOVA with post hoc Tukey’s B...

In this article, we analyze the impact on hotels of the ISO 14001 environmental certification system from the customers’ perspective. Based on a comparison of customer ratings of 6,850 hotels in Spain with and without ISO 14001 certification, overall guests rate the hotels with ISO 14001 certification higher than those without the certification. These results are stronger for hotel comfort and ...

Sustainable development is a necessary part of hotel industry and precise efficiency measurement is required to have it, particularly in today’s competitive environment. In this paper a method of efficiency evaluation and comparison is introduced which can categorize hotels with respect to their stars rating as well as size, place, budget and many other differences and protects the poor hotels ...

Introduction Big data analytics has attracted a lot of attention in recent years from many industries and businesses due to its huge impact on businesses operations, decision making process, and profitability. As increasing the revenue and improving guest experience are the core goals of the hospitality industry, having a proper and efficient big data analytics platform can dramatically lead th...

Other commentaries in this issue of the North Carolina Medical Journal describe innovative food and dining practices in some of our state's long-term care facilities. Federal and state regulations do not prohibit these innovations, and DFS supports the concept of "enhancements" of the dining experience in these facilities. The Division of Facilities Services, therefore, encourages facilities to...

In a social eating context, people tend to model the food intake of their dining companions. In general, people tend to eat more when their dining companion eats more and less when their eating companion eats less. In the present paper we investigate 1) whether familiarity of dining partners affects modelling and 2) whether modelling is affected by whether familiar partners consume the same ver...

This article tests and calibrates an often repeated assumption about the revenue benefits of reducing dining duration. This assumption is that a reduction in dining duration yields a proportional increase in revenue, so that, for example, a 20 percent reduction in dining duration would yield a 25 percent increase in revenue. This article's simulation-based study of over twelve hundred restauran...