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.

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.

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.

Lhasa Restaurants Popular in Xining

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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.

Ordinary Urban Heritage of Rattanakosin: Ordinary restaurants and everyday foods of the historic center of Bangkok

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.

Urban restaurants and online food delivery during the COVID-19 pandemic:a spatial and socio-demographic analysis

In this research,we analyzed the delivery service areas of restaurants,customer satisfaction,and restaurant sales of urban restaurants during the COVID-19 pandemic.We obtained the datasets on food ordering options and restaurant rankings based on Google Maps,Open Street Map,and widely known online food order applications in Iran.Based on this analysis we further modeled suitable areas for future extension of restaurants.We analyzed the online food order data of restaurants’sales and food delivery reports for 1050 restaurants in the city of Tabriz.We collected and analyzed data on the restaurant locations,the number of food orders for each restaurant,and the number of customers and their locations.Our results revealed that the spatial dimension of the newly emerging food delivery areas is of utmost importance for the success of restaurants.This indicates that an optimal location is not longer only dependent on factors like population density and competitors in the direct vicinity but on the services density even from more distant competitors.The results indicate that an optimized spatial distribution of the restaurants together with efficient quality in services can contribute to optimistic urban development.

实验室培养肉进入顾客餐桌——机遇与挑战并存

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.

Illumination in a Pitch-Dark Place

Thanks to the perseverance of an extraordinary surgeon,a unique restaurant in Beijing is providing the differently abled a platform to work,be respected,and have hope.ON a hot afternoon in August,I sat alone in a restaurant in Beijing and had a special lunch.

Hustle and Bustle along the Central Axis——30 Years of Photographing Hutongs in Beijing

NO one can precisely describe Beijing with a single word or sentence due to its extreme complexity.Every passenger who arrives in Beijing by plane is welcomed by an ocean of light.The light resembles boiling magma,flowing along a layout of the city in an orderly manner.If Chang’an Avenue,Sanlitun,China World Trade Center,and National Olympic Sports Center are highlights of Beijing,the hutong s(lanes)distributed along the Central Axis represent the other side of the capital city.They tell the stories of this city and its citizens with a subtler voice.In these places where the city’s neon lights cannot reach,the essence of the city’s daily life exists in a small restaurant,a tanghulu(a traditional Chinese snack of candied fruit),or even a bowl of fermented soybean drink.

"FACE-CHANGING"STORY OF A YOUNG MAN FROM GUIZHOU

Born in 2003,Tuo Bixinis now 21 yearsold.In theevenings,this bespectacled,scholarly young man dons traditional red and black robes and brightly colored,stylized facial masks to perform Sichuan Opera face-changing at a restaurant in Lhasa.The audience is immediately captivated.Aftertheperformance,hechanges into his red Tai Chi uniform and serves tea to customers with a tea kettle that has a one-meter-long spout.Tuo Bixin finds great joy in his work,and the audience's enthusiasm deeply moves him.

BEIJING RESTAURANTS

Head to Block House for Nutritious and Healthy Food! We founded the first Block House in Hamburg in 1968 with the aim of offering our guests natural and healthy food in a polished, casual atmosphere. We gave it cozy furnishings and a rustic interior with unmistakable character, and it soon became a culinary attraction for people who love tender, juicy steaks and tasty food.

BEIJING RESTAURANTS

Elephant Bar The Elephant Bar is a Russian restaurant featuring elegant surroundings, oozing with the culture of China's northern neighbor. A stylish interior subdued under red lights provides a romantic setting for diners wanting to gaze into each other's eyes, while in the center of the restaurant a large dance floor provides space for the Elephant Bar's impressive entertainment.

An Approximation of the Customer Waiting Time for Online Restaurants Owning Delivery System

Online restaurants, which receive online orders and deliver food directly to the customer’s residence, are becoming increasingly popular. To be successful, online restaurants need to provide reliable and prompt deliveries. Careful design of the meal preparation and order delivery systems is needed to avoid excessive cust omer waiting time bet ween ordering and delivery. This paper considers the meal preparation and delivery processes simultaneously to approximate average customer waiting time for deliveries. The authors first discuss the system performance with one cook and unit-capacity delivery vehicles, using an M/G/1queue and a GI/G/1queue. Numerical experiments show that our approximation can adequately describe real waiting times. Then, series queues with multiple cooks and multi-capacity delivery vehicles, e.g., an M/G/n queue and a GI/Gn/1 queue, are examined. Results show that except for situations with a large meal preparation time and a small vehicle capacity, compared with the result of simulation, the approximation in this paper is acceptable with a deviation of less than 20%. The marginal decrease in waiting time associated with hiring more vehicles is est.imated under different meal preparation speeds, sizes of service area and vehicle capacities.

Carbonyl compounds in dining areas,kitchens and exhaust streams in restaurants with varying cooking methods in Kaohsiung,Taiwan

Eighteen carbonyl species in C_1-C_（10） were measured in the dining areas,kitchens and exhaust streams of six different restaurant types in Kaohsiung,southern Taiwan.Measured results in the dining areas show that Japanese barbecue（45.06 ppb） had the highest total carbonyl concentrations（sum of 18 compounds）,followed by Chinese hotpot（38.21 ppb）,Chinese stir-frying（8.99 ppb）,Western fast-food（8.22 ppb）,Chinese-Western mixed style（7.38 ppb）,and Chinese buffet（3.08 ppb）,due to their different arrangements for dining and cooking spaces and different cooking methods.On average,low carbon-containing species（C_1-C_4）,e.g.,formaldehyde,acetaldehyde,acetone and butyraldehyde were dominant and contributed 55.01%-94.52%of total carbonyls in the dining areas of all restaurants.Meanwhile,Chinese-Western mixed restaurants（45.48 ppb） had high total carbonyl concentrations in kitchens mainly because of its small kitchen and poor ventilation.However,high carbon-containing species（C_5-C_（10）） such as hexaldehyde,heptaldehyde and nonanaldehyde（16.62%-77.00%of total carbonyls） contributed comparatively with low carbon-containing compounds（23.01%-83.39%of total carbonyls） in kitchens.Furthermore,Chinese stir-frying（132.10 ppb）,Japanese barbecue（125.62 ppb）,Western fast-food（122.67 ppb）,and Chinese buffet（119.96 ppb） were the four restaurant types with the highest total carbonyl concentrations in exhaust streams,indicating that stir-frying and grilling are inclined to produce polluted gases.Health risk assessments indicate that Chinese hotpot and Japanese barbecue exceeded the limits of cancer risk（10^（-6）） and hazard index（=1）,mainly due to high concentrations of formaldehyde.The other four restaurants were below both limits.

頂きます! Shanghai’s best omakase sushi restaurants

Booking:Reserve one day in advance(since the fish is ordered from Japan according to bookings).Don’t speak Chinese?Ask a friend to book for you and specify that the diners will be non-Chinese speakers.You are paying a premium at these places,and they aim to be accommodating.Don’t be afraid to confirm the price per person when booking.Menus are subject to change according to the daily catch.

OSTRA When Bad Food Happensto Nice Restaurants

The Place You might think reviewing restaurants is a bed of roses,but it is not without its foibles.Occasional food poisoning aside,the biggest gripe is seeing nice restaurants ruined by crap food,which more often than not is ruinously expensive,too.Our most recent encounter is Ostra,a stunning new seafood bistro just next to the Jing An Kerry Centre.

DINING WITH THE DEMON Chef Alvin Leung on His New Shanghai Restaurants

Known to the restaurant world as the'Demon Chef',Alvin Leung has made a name for himself with his three Michelin Star Hong Kong restaurant Bo Innovation,and his creative"X-treme Chinese"cuisine,where he interprets traditional dishes through the use of molecu・lar gastronomy to push the boundaries of what food should be.

SHANGHAPS BEST JAPANESE RESTAURANTS:VOL 2 Our guide to Shanghai’s hidden Japanese yakiniku, teppanyaki and more

In last month’s issue of That’s Shanghai we brought you our top four omakase sushi restaurants;but the city’s best Japanese restaurants aren’t limited to sushi!In this article,we share our five favorite yakiniku,teppanyaki,soba and yakitori restaurants,many of which are hidden in plain sight throughout town.Unassuming from the outside,some of these spots only feature Chinese or Japanese characters for their names and menus,making it a little intimidating for the uninitiated.However,for those willing to take the plunge and try something new,you’ll surely be rewarded with authentic Japanese food that will make you feel as if you’ve taken a trip to the Land of the Rising Sun itself.