Based on the questionnaire survey data of college students in Wuhan,this paper studied the motivation of consumption behavior of college students in western-style fast food restaurants on campus,and built a relationsh...Based on the questionnaire survey data of college students in Wuhan,this paper studied the motivation of consumption behavior of college students in western-style fast food restaurants on campus,and built a relationship model for consumption motivation and behavior. The results indicate that the consumption motivation of college students in western-style fast food restaurants includes six types: social motivation,conformity motivation,show-off motivation,self-hedonic motivation,quality-pursuing motivation,and self-gift giving motivation. The overall characteristics of college students' consumption behavior in western-style fast food restaurants include six characteristics: consumption period,consumption frequency,ways of information access,consumption amount,product preference,and consumption willingness. There are significant differences in the consumption behavior between different college students. Different college students are different in consumption period,consumption frequency,ways of information access,consumption amount,product preference,and consumption willingness. Based on the above results,it came up with pertinent marketing recommendations.展开更多
Potable water is a growing requirement for sound health as contaminated water and water-borne pathogens pose serious health risks to human beings. Considering this issue, the current study aimed to assess the drinking...Potable water is a growing requirement for sound health as contaminated water and water-borne pathogens pose serious health risks to human beings. Considering this issue, the current study aimed to assess the drinking water quality served in different restaurants close to the Khulna University campus in Bangladesh. A total number of ten drinking water samples were collected from different restaurants. Afterward, the collected water samples were analyzed to examine the physico-chemical properties and microbiological contamination of the water samples. Besides, microbial properties such as Total Coliform (TC), Fecal Coliform (FC), and E. coli were analyzed by the Membrane Filtration (MF) technique. The findings suggest that all the physico-chemical attributes were within the permissible limits regarding recommended Bangladesh standards and WHO guidelines. But in case of EC, 40% of the samples exceeded the WHO permissible limits and for sodium, 10% of samples exceeded both the BD and WHO standards. In addition, the results disclosed that the drinking water served in different restaurants was contaminated by TC, FC, and E. coli. It is observed that 100% of the samples were contaminated by TC and FC whereas 70% of the samples were contaminated by E. coli. Consequently, it is clearly evident that the water is considered suitable with respect to physico-chemical analysis but this drinking water is unfit for consumption while taking into account its microbiological quality. The total coliform, fecal coliform, and E. coli count attests to the fact that anyone can become harmed at any moment by ingesting water from roadside restaurants. Finally, due to bacterial contamination, the served drinking water in these places doesn’t meet safe and suitable water excellence, therefore, consumption of this water is deleterious to public health.展开更多
The physical environment of a restaurant today is prioritized as one of the attractions of a restaurant for its customers. Customer satisfaction is the goal of all businesses including restaurants. Customer satisfacti...The physical environment of a restaurant today is prioritized as one of the attractions of a restaurant for its customers. Customer satisfaction is the goal of all businesses including restaurants. Customer satisfaction is a dynamic condition associated with fulfilling customer expectations of the service experience that has been provided. In the field of tourism especially providers of products and services such as restaurants, satisfied customers can cause customers to come back to the restaurant. The purpose of this study is to determine the factors and variables that can satisfy customers at restaurants in Bali. The study sites are located on 10 locations at 22 new restaurants in Bali. The method of this research is quantitative method with confirmatory factor analysis with 105 respondents. The observed factors consist of six factors that are： （1） facility aesthetics factor; （2） ambience factor; （3） lighting factor; （4） layout factor; （5） table setting factors; and （6） service staff factor. The results of this research show that the role of the physical environment in customer satisfaction at restaurants in Bali as a whole is in good condition. The most determining factor of customer satisfaction is the atmosphere factor followed by the facility aesthetics factor. The variable that most determines customer satisfaction is comfortable room temperature followed by clean furniture. Strategic implementation for the restaurant based on the results of this study is that the manager can improve factors and variables that have been good and improve factors and variables that have not been good.展开更多
Several styles of Chinese cuisine were introduced in to Japan after the Meiji Restoration and Chinese dishes have become a must in high-class hotels and restaurants in modem Japan. The earliest Chinese restaurant in J...Several styles of Chinese cuisine were introduced in to Japan after the Meiji Restoration and Chinese dishes have become a must in high-class hotels and restaurants in modem Japan. The earliest Chinese restaurant in Japan, called "Yonghe," was opened in Tokyo in 1879 (the 12th year of展开更多
This paper employs a questionnaire to investigate whether tourists to China find the menus in Chinese restaurants satisfactory and what might hinder their understanding of the menus. The findings based on the question...This paper employs a questionnaire to investigate whether tourists to China find the menus in Chinese restaurants satisfactory and what might hinder their understanding of the menus. The findings based on the questionnaire responses suggest that tourists pay more attention to dish descriptions than dish names and lack of description tend to pose the greatest difficulty in their choice-making process. It is also found that diners will not be bothered by occasional appearance of foreign languages and expect to see some highly technical words on the menu. Therefore, menu translations should attach more importance to descriptions and could sometimes resort to Pinyin, a phonetic transcription system for Chinese characters, to solve the non-translatability of some terms.展开更多
This study examines the exchange rate pass-through to the United States(US)restaurant and hotel prices by incorporating the effect of monetary policy uncertainty over the period 2001:M12 to 2019:M01.Using the nonlinea...This study examines the exchange rate pass-through to the United States(US)restaurant and hotel prices by incorporating the effect of monetary policy uncertainty over the period 2001:M12 to 2019:M01.Using the nonlinear autoregressive distributed lag(NARDL)model,empirical evidence indicates asymmetric pass-through of exchange rate and monetary policy uncertainty.Moreover,a stronger pass-through effect is observed during depreciation and a negative shock in monetary policy uncertainty,corroborating asymmetric pass-through predictions.Our results further show that a positive shock in energy prices leads to an increase in restaurant and hotel prices.Furthermore,asymmetric causality indicates that a positive shock in the exchange rate causes a positive shock to restaurant and hotel prices.We found feedback causal effects between positive and negative shocks in monetary policy uncertainty and positive and negative shocks in the exchange rate.Additionally,we detected a one-way asymmetric causality,flowing from a positive(negative)shock to a positive(negative)shock in energy prices.Therefore,these findings provide insights for policymakers to achieve low and stable prices in the US restaurant and hotel industry through sound monetary policy formulations.Highlights.The drivers of restaurant and hotel business in tourism destinations are examined.There is asymmetric pass-through of exchange rate and monetary policy uncertainty.A stronger pass-through is observed during appreciation and a negative shock to monetary policy uncertainty.There is asymmetric causality from positive shock in exchange rate to postive shock in restaurant and hotel prices.展开更多
In the summer of 2023,two US restaurants added a novel item to their menus:chicken grown in a lab(Fig.1)[1,2].The first to receive regulatory approval for commercial sale,the lab-grown—or"cultivated"—meat ...In the summer of 2023,two US restaurants added a novel item to their menus:chicken grown in a lab(Fig.1)[1,2].The first to receive regulatory approval for commercial sale,the lab-grown—or"cultivated"—meat starts as a few real chicken cells that are grown in vats of liquid and nutrients until they become pieces large enough to shape into nuggets and strips.展开更多
This paper discussed the selection criteria for Ordinary Urban Heritage (OUH) in Rattanakosin, the historic center of Bangkok through the case of ordinary restaurants and everyday foods. The OUH stands for an alternat...This paper discussed the selection criteria for Ordinary Urban Heritage (OUH) in Rattanakosin, the historic center of Bangkok through the case of ordinary restaurants and everyday foods. The OUH stands for an alternative approach to heritage understanding and conservation, derived from the notion of ordinary heritage, vernacular heritage, and urban heritage emphasizing the heritages of the everydayness of ordinary people. The OUHs have co-existed and inherited through the evolution of the city but are overlooked by the official conservation process. Ordinary restaurants and everyday foods were selected by 5 criteria, 1) appeared for more than 50 years;2) created, developed, and used by ordinary people;3) found as the clusters;4) able to be adapted to the urban context;5) exist until the present day.The methodology applied to the analysis of the historical documents and Bangkok maps from 1887 to 1974, and the selection criteria developed from past research in another old commercial district of Bangkok were also reinvestigated with observational surveys. Ordinary restaurants and everyday foods are the outcomes representing the heritage of everyday life of ordinary people that are ubiquitously related to commercial activities.展开更多
文摘Based on the questionnaire survey data of college students in Wuhan,this paper studied the motivation of consumption behavior of college students in western-style fast food restaurants on campus,and built a relationship model for consumption motivation and behavior. The results indicate that the consumption motivation of college students in western-style fast food restaurants includes six types: social motivation,conformity motivation,show-off motivation,self-hedonic motivation,quality-pursuing motivation,and self-gift giving motivation. The overall characteristics of college students' consumption behavior in western-style fast food restaurants include six characteristics: consumption period,consumption frequency,ways of information access,consumption amount,product preference,and consumption willingness. There are significant differences in the consumption behavior between different college students. Different college students are different in consumption period,consumption frequency,ways of information access,consumption amount,product preference,and consumption willingness. Based on the above results,it came up with pertinent marketing recommendations.
文摘Potable water is a growing requirement for sound health as contaminated water and water-borne pathogens pose serious health risks to human beings. Considering this issue, the current study aimed to assess the drinking water quality served in different restaurants close to the Khulna University campus in Bangladesh. A total number of ten drinking water samples were collected from different restaurants. Afterward, the collected water samples were analyzed to examine the physico-chemical properties and microbiological contamination of the water samples. Besides, microbial properties such as Total Coliform (TC), Fecal Coliform (FC), and E. coli were analyzed by the Membrane Filtration (MF) technique. The findings suggest that all the physico-chemical attributes were within the permissible limits regarding recommended Bangladesh standards and WHO guidelines. But in case of EC, 40% of the samples exceeded the WHO permissible limits and for sodium, 10% of samples exceeded both the BD and WHO standards. In addition, the results disclosed that the drinking water served in different restaurants was contaminated by TC, FC, and E. coli. It is observed that 100% of the samples were contaminated by TC and FC whereas 70% of the samples were contaminated by E. coli. Consequently, it is clearly evident that the water is considered suitable with respect to physico-chemical analysis but this drinking water is unfit for consumption while taking into account its microbiological quality. The total coliform, fecal coliform, and E. coli count attests to the fact that anyone can become harmed at any moment by ingesting water from roadside restaurants. Finally, due to bacterial contamination, the served drinking water in these places doesn’t meet safe and suitable water excellence, therefore, consumption of this water is deleterious to public health.
文摘The physical environment of a restaurant today is prioritized as one of the attractions of a restaurant for its customers. Customer satisfaction is the goal of all businesses including restaurants. Customer satisfaction is a dynamic condition associated with fulfilling customer expectations of the service experience that has been provided. In the field of tourism especially providers of products and services such as restaurants, satisfied customers can cause customers to come back to the restaurant. The purpose of this study is to determine the factors and variables that can satisfy customers at restaurants in Bali. The study sites are located on 10 locations at 22 new restaurants in Bali. The method of this research is quantitative method with confirmatory factor analysis with 105 respondents. The observed factors consist of six factors that are： （1） facility aesthetics factor; （2） ambience factor; （3） lighting factor; （4） layout factor; （5） table setting factors; and （6） service staff factor. The results of this research show that the role of the physical environment in customer satisfaction at restaurants in Bali as a whole is in good condition. The most determining factor of customer satisfaction is the atmosphere factor followed by the facility aesthetics factor. The variable that most determines customer satisfaction is comfortable room temperature followed by clean furniture. Strategic implementation for the restaurant based on the results of this study is that the manager can improve factors and variables that have been good and improve factors and variables that have not been good.
文摘Several styles of Chinese cuisine were introduced in to Japan after the Meiji Restoration and Chinese dishes have become a must in high-class hotels and restaurants in modem Japan. The earliest Chinese restaurant in Japan, called "Yonghe," was opened in Tokyo in 1879 (the 12th year of
文摘This paper employs a questionnaire to investigate whether tourists to China find the menus in Chinese restaurants satisfactory and what might hinder their understanding of the menus. The findings based on the questionnaire responses suggest that tourists pay more attention to dish descriptions than dish names and lack of description tend to pose the greatest difficulty in their choice-making process. It is also found that diners will not be bothered by occasional appearance of foreign languages and expect to see some highly technical words on the menu. Therefore, menu translations should attach more importance to descriptions and could sometimes resort to Pinyin, a phonetic transcription system for Chinese characters, to solve the non-translatability of some terms.
文摘This study examines the exchange rate pass-through to the United States(US)restaurant and hotel prices by incorporating the effect of monetary policy uncertainty over the period 2001:M12 to 2019:M01.Using the nonlinear autoregressive distributed lag(NARDL)model,empirical evidence indicates asymmetric pass-through of exchange rate and monetary policy uncertainty.Moreover,a stronger pass-through effect is observed during depreciation and a negative shock in monetary policy uncertainty,corroborating asymmetric pass-through predictions.Our results further show that a positive shock in energy prices leads to an increase in restaurant and hotel prices.Furthermore,asymmetric causality indicates that a positive shock in the exchange rate causes a positive shock to restaurant and hotel prices.We found feedback causal effects between positive and negative shocks in monetary policy uncertainty and positive and negative shocks in the exchange rate.Additionally,we detected a one-way asymmetric causality,flowing from a positive(negative)shock to a positive(negative)shock in energy prices.Therefore,these findings provide insights for policymakers to achieve low and stable prices in the US restaurant and hotel industry through sound monetary policy formulations.Highlights.The drivers of restaurant and hotel business in tourism destinations are examined.There is asymmetric pass-through of exchange rate and monetary policy uncertainty.A stronger pass-through is observed during appreciation and a negative shock to monetary policy uncertainty.There is asymmetric causality from positive shock in exchange rate to postive shock in restaurant and hotel prices.
文摘In the summer of 2023,two US restaurants added a novel item to their menus:chicken grown in a lab(Fig.1)[1,2].The first to receive regulatory approval for commercial sale,the lab-grown—or"cultivated"—meat starts as a few real chicken cells that are grown in vats of liquid and nutrients until they become pieces large enough to shape into nuggets and strips.
文摘This paper discussed the selection criteria for Ordinary Urban Heritage (OUH) in Rattanakosin, the historic center of Bangkok through the case of ordinary restaurants and everyday foods. The OUH stands for an alternative approach to heritage understanding and conservation, derived from the notion of ordinary heritage, vernacular heritage, and urban heritage emphasizing the heritages of the everydayness of ordinary people. The OUHs have co-existed and inherited through the evolution of the city but are overlooked by the official conservation process. Ordinary restaurants and everyday foods were selected by 5 criteria, 1) appeared for more than 50 years;2) created, developed, and used by ordinary people;3) found as the clusters;4) able to be adapted to the urban context;5) exist until the present day.The methodology applied to the analysis of the historical documents and Bangkok maps from 1887 to 1974, and the selection criteria developed from past research in another old commercial district of Bangkok were also reinvestigated with observational surveys. Ordinary restaurants and everyday foods are the outcomes representing the heritage of everyday life of ordinary people that are ubiquitously related to commercial activities.
