Search Results - FOODSERVICE YIELD MANAGEMENT

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  1. 1

    The dimensions of customer preference in the foodservice industry by Firdaus Abdullah, Abang Zainoren bin Abang Abdurahman, Jamil Hamali

    Published in Business: Theory and Practice (2013-03-01)
    “…Today’s foodservice industry management must place a high priority on understanding the growing markets resulting from rapid urbanization and rising numbers of tourists. …”
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    Article


  2. 2

    Foodservice employees' knowledge on healthy alternative meals by H Kesa, AN Melani

    “…Self-administered questionnaires were issued to foodservice employees north of Johannesburg and interviews were conducted with their managers. …”
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  3. 3

    A scale to evaluate customer attitudes towards food risks in restaurants by Gabriela Milhassi Vedovato, Deborah Helena Markowicz Bastos, Ana Maria Cervato Mancuso, Jorge Herman Behrens

    “…The proposed methodology is suitable to apply to further marketing research and effective risk management and communication regarding foodservices issues.…”
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  4. 4

    Restaurant tipping behavior and its inspiration on food service empathy: a focus on two- and three-star hotels in Kenya by Simon Were, Moses Miricho, Vincent Maranga

    Published in International Hospitality Review (2021-06-01)
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  5. 5

    Development of a novel functional jelly with dieckol-rich extract from Eisenia bicyclis: Physicochemical, antioxidant, and sensory characterization by Su-Bin Lim, Jeongho Lee, Yoon-Hee Yang, Hyerim Son, Hah Young Yoo, Jung-Ah Han

    Published in Food Chemistry: X (2024-12-01)
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  6. 6

    Frugality, brand attitude and purchasing behavior in green restaurants in emerging Latin American markets by María Fernanda Villavicencio, Walesska Schlesinger

    Published in Revista de Ciencias Sociales (2023-12-01)
    “…The article includes a theoretical model that yields relevant implications for managers involved in green services and offers practical guidelines for understanding consumer behavior to aid effective green marketing management in foodservice operations.…”
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  7. 7

    Aquafaba from Korean Soybean II: Physicochemical Properties and Composition Characterized by NMR Analysis by Yue He, Youn Young Shim, Jianheng Shen, Ji Hye Kim, Jae Youl Cho, Wan Soo Hong, Venkatesh Meda, Martin J. T. Reaney

    Published in Foods (2021-10-01)
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