Consumption Motivation and Behavior of College Students in Western-style Fast Food Restaurants on Campus

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.

Assessment of Drinking Water Quality Served in Different Restaurants at Islam Nagor Road Adjacent to Khulna University Campus, Bangladesh

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.

The Importance of Physical Environment for Guest at Restaurants in Bali

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.

Chinese Dishes Popular In Japanese Restaurants

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

British Tourists' Views on English Menus in Chinese Restaurants and their Implication for Menu Translation

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.

Requirements ranking based on crowd-sourcing high-end product USs

Based on the characteristics of high-end products,crowd-sourcing user stories can be seen as an effective means of gathering requirements,involving a large user base and generating a substantial amount of unstructured feedback.The key challenge lies in transforming abstract user needs into specific ones,requiring integration and analysis.Therefore,we propose a topic mining-based approach to categorize,summarize,and rank product requirements from user stories.Specifically,after determining the number of story categories based on py LDAvis,we initially classify“I want to”phrases within user stories.Subsequently,classic topic models are applied to each category to generate their names,defining each post-classification user story category as a requirement.Furthermore,a weighted ranking function is devised to calculate the importance of each requirement.Finally,we validate the effectiveness and feasibility of the proposed method using 2966 crowd-sourced user stories related to smart home systems.

Lhasa Restaurants Popular in Xining

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Impact of hydrothermal process on the nutrient ingredients of restaurant garbage

In order to recover the nutrient resource from restaurant garbage, a complete trial with 2 factors on 5 levels of experiments was carried out. The temperature and heating time are the main factors influencing on hydrothermal process （HP） by which improves the degradability and digestibility of the restaurant garbage favorably to make animal feeds or fertilizer. The results showed the variation of protein, saccharide, and oil in the garbage. It showed that protein dissolved and liquefied during hydrothermal process, which made organic nitrogen in solid phase transfer to liquid phase. After heating at 180℃ for 60min, organic nitrogen in liquid phase began to transform into ammonia. It also showed that hydrothermal process could promote the dextrinization, dissolution of the starch and its hydrolysis to reducing sugar, due to that starch in the restaurant garbage decreases and reducing sugar increases. When the temperature reached 140℃, the reducing sugar started to decrease due to chemical reactions. The cellulose was stable at 100-180℃. The floatable oil increased markedly in the hydrothermal process. The suitable condition for de-oil was observed at 160℃ heating for 80 min. Furthermore, the extraction of grease from the solid phase accords with first-order reaction dynamic model.

A Review on Self-Recovery Regulation(SR)Technique for Unbalance Vibration of High-End Equipment

The high-end equipment represented by high-end machine tools and aero-engines is the core component of the national intelligent manufacturing plan,and the mass unbalance is the main reason for its excessive vibration,that seriously impacts the operation efficiency and running life of the equipment.In order to change the traditional way that the fault of equipment can only be repaired by human,the self-recovery mechanism of human and animal are given to the equipment in this paper,which forms the self-recovery regulation(SR)system for unbalance vibration of high-end equipment.The system can online generate the self-recovery force to restrain the unbalance vibration of the equipment in operation,which is an important direction for the development of the equipment to the advanced intelligent stage.Based on the basic principles of SR technique,the typical engineering application cases of this technique in the field of aeroengine and high-end machine tools are introduced,and four related studies promoting the development of this technique are summarized and analyzed in turn.It includes feature extraction,imbalance location,regulation method and balancing actuator.Self-recovery Regulation(SR)Technique is an important way to realize intelligent manufacturing and intelligent maintenance.Relevant research can lay a technical foundation for the development of high-end equipment with self-health function.

High-end equipment development task decomposition and scheme selection method

Decomposition of tasks and selection of optimal schemes are key procedures in high-end equipment development processes.However,such procedures are highly innovative,technology intensive,interdisciplinary,and multi-party engineering projects,making the decomposition and scheme selection more difficult and complicated than that in the development of ordinary equipment.In this study,we consider three factors,namely,functional structure,task granularity,and task feasibility in task decomposition of high-end equipment development.Based on the principles of systems engineering,a method of task decomposition is proposed.As for decomposition scheme selection,a method based on the superiority and inferiority ranking(SIR)method mixed information and multiple attribute decision making is proposed by considering attributes of scheme feasibility,uncertainty risk and task integration complexity.To verify the proposed method,development of a military electric vehicle is used as an example to demonstrate the calculation process.

Unforgettable Restaurant: helping older people who are living with disability and dementia return to society

On 25 January 2021,a special restaurant named the‘Unforgettable Restaurant’was opened in a prime locality of Shanghai,China;it emerged from a popular publicly broadcast welfare TV programme of the same name.1 This restaurant’s waiters are older patients with cognitive impairment,and the cumu-lative number of views for the programme has now exceeded 1.4 billion online.23 After the show was broadcast for two consecutive years,the filming party decided to open the restaurant officially,and the waiting duties were assumed by older people living with disability and dementia.

Developing newly emerging high-end industries in the low-carbon economy

Global warming has exerted severe challenges on the sustainable development of economic society and the food security,resource security,energy security and ecological security of the world.Low-carbon economy has become the current trend of the global economic development.Thus,the industrial development of China must seek the institutional innovation and technological innovation so as to improve the efficiency of energy.High-end industry has become the main factor of the future development of the economic society.Thus,to develop the high-end industry is an important approach to realize low-carbon economy.This paper explores the strategies of the development of newly emerging high-end industries against the background of low-carbon economy form such perspectives as effective use of resources,the improvement of independent innovative ability,and leading the high-end,high quality and high efficiency industries to the important region.

Conceptual Design of Themed Restaurant in Colleges and Universities

Creative themed restaurants not only meet the needs of dining of people, but also provide consumers with a unique experience, which accounts for its popularity. This paper, based on the existing locomotive in University of Science and Technology Liao Ning, expounds the conceptual design scheme of "Next Station" campus train-themed restaurant from three aspects: theme design, menu and service design and space environment design.

Restaurant emissions removal by a biofilter with immobilized bacteria

Pseudomonas sp. ZD8 isolated from contaminated soil was immobilized with platane wood chips to produce packing materials for a novel biofilter system utilized to control restaurant emissions. The effects of operational parameters including retention time, temperature, and inlet gas concentration on the removal efficiency and elimination capacity were evaluated. Cri- teria necessary for a scale-up design of the biofilter was established. High and satisfactory level of rapeseed oil smoke removal efficiency was maintained during operation and the optimal retention time was found to be 18 s corresponding to smoke removal efficiency greater than 97%. The optimal inlet rapeseed oil smoke loading was 120 mg/(m3?h) at the upper end of the linear cor- relation between inlet loading and elimination capacity.

China’s High-end Manufacturing on the Rise

IN recent years, China’s high-end machinery and equipment, as well as advances in engineering have created miracles.“Create in China” rather than “Made in China” has been introducing China’s advanced technological innovations to the world. The book is composed of five chapters, each covering achievements China has made in the following five specific fields: aerospace, high-speed rail, bridges, supercomputers, and new energy, which are the shining jewels in China’s industrial crown.

Training Plan for Software Engineering Top Talents Based on the Demand for High-end Talents in the Industry

The paper illustrates the reason of the lack of talents with outstanding innovative practice ability and engineering leadership has become a great obstacle for many industries, represented by the software industry, to develop along with the new era, and restricted the evolution of these industries toward the high end. With the target of training talents with innovation capacity and engineering leadership, the training plan for top talents based on the demand for high-end talents in the software engineering industry is put forward, and analyses are given on significant aspects including the development of the training resource system, the screening of students and the selection of enterprises, the teaching staff construction for university-enterprise cooperation, the establishment of a management system with joint effort for talents development, and the construction of process quality guarantee mechanism. In the end, for the implementation of the training plan, it is pointed out that the university-enterprise cooperative development mechanism should be perfected, the talents development practice should be enhanced, the personalized training of students should be emphasized, and the innovative ability in practice and the engineering leadership of students should be practically improved.

Haidilao Tops China's Most Valuable Restaurant Chains List

"Big Eyes Bizopps·HurunTOP 50 Most Valuable Restaurant Chains in China 2021"——Who is the Most Valuable Restaurant in China? On September 18th,Hurun Research Institute and Big Eyes Bizoppsjointly released"Big Eyes Bizopps·Hurun TOP 50 Most Valuable Restaurant Chains in China 2021",with the list of the top 50 restaurant chains covering all categories such as snacks, meals, drinks.

Foreign Investment Shifting to High-end Link in Industrial Chains

In October,the national consumption market continued to maintain the momentum of rapid growth.Retail sales of national social consumer goods in October amounted to RMB 3.11 trillion,up10%year on year.From January to October,retail sales of national social consumer goods increased 10.3%,the same growth as that of the first three quarters.According to the monitoring of the MOFCOM,in October,5,000major retail businesses increased 4.6%

ZTE High-end Routers Product Enters European Market

ZTE Corporation, the fastest growing global telecommunications equipment and network solutions provider, has been awarded a contract to

Is pass‑through of the exchange rate to restaurant and hotel prices asymmetric in the US?Role of monetary policy uncertainty

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.