Restaurant

The global pandemic has changed the map of the hospitality industry. The food service sector, being an important part of the hospitality industry is hit badly. It was a fastest growing sector of the country which was estimated to grow at a CAGR of over 12 per cent through 2020. But with the pandemic, the situation turned upside down and by May 2020 India's organized dine-in restaurants experienced 40-50 per cent cut in their revenue. Many key growth drivers for the sector like youth employment, women employment and growth of tours and travel are badly hit by COVID-19, consequently keeping demand for the sector

Restorancılık, zengin yemek kültürüne sahip bütün ülkelerde önem verilen bir konudur. Yiyecek-içecek kültürünün gelişmesiyle gastronomi turizmi, yerel değerler, gelenekler ve insan hayatında yemek gibi konulara eğilim artmaktadır. Bu gelişmeler dikkate alınarak, bu araştırmada restoran işletmeciliğine ilişkin kavramsal bir çalışma gerçekleştirilmiştir. Çalışmanın amacı, Türkiye’de restoranların gelişimini ortaya koymaktır. Bu sayede, Türk restoranlarının hangi evrelerden geçtiği ve dünyadaki gelişmelerin takibindeki eşzamanlılık konularında bilgi sahibi olunacaktır. Çalışmada öncelikle yemek kültüründeki gelişmeye değinilerek dünyada yemek kültürünün seyrine yönelik bilgiler aktarılmıştır. Restoranın doğuşuyla birlikte sektör olarak restorancılığın gelişimi açıklanmış ve restorancılıkta önemli tarihler, işletmeler ve kişilere ilişkin bilgilere yer verilmiştir. Bunun yanı sıra, işletmelerde hizmeti etkileyen akımlar ve hizmet şekilleri de açıklanmıştır. Sonuç olarak, dünyadaki ilerlemelerle paralel bir seyir izlemiş olan Türkiye’deki restorancılığın, gelişmelere açık bir sektör olduğu ifade edilmiştir.

Num artigo anterior falámos da importância de motivar os seus colaboradores. Agora, partilhamos um aspeto que além de funcionar como elemento de motivação está fortemente associado à gestão do negócio por objetivos: a avaliação de desempenho.

For the 120th anniversary of Fouquet’s, Groupe Barrière asked the historian Marion Godfroy-Tayart to comb through its history and to separate the wheat from the chaff. Her many surprising discoveries paint a new picture of this institution so emblematic of Parisian life, a vibrant symbol of our heritage that Groupe Barrière so brilliantly keeps alive today.
As part of her investigations, the historian examined seven public and private archives (eight linear meters of documents), viewed and classified 2,700 photos, read 14,000 pages of documents and interviewed direct witnesses for original testimony.
Through her approach, she found a different way of looking at the establishment’s unique personality, based on three different facets: Building Fouquet’s, Cooking at Fou- quet’s, and Dining at Fouquet’s.
In each area, she highlights the work and the foresight of the men who built Fouquet’s reputation as an important address in Parisian society. Through prominent figures such as Joseph Thome, who built the walls, Louis Fouquet, who installed a cocktail bar, and Léopold Mourier, who created the gourmet restaurant, you’ll learn about more than a hundred years of life on the Champs-Élysées through the eyes of its most iconic de- nizen. One chapter, tracing the history of the “chef,” explores an interesting new concept as it demonstrates how the chefs at Fouquet’s can be considered to be examples of the transformation of their profession in the 20th century.
This remarkable work by Marion Godfroy-Tayart de Borms confirms Fouquet’s place as both a physical (architectural) landmark and a cultural one (gourmet cooking, social life, historic events) in Paris.

El presente estudio explora las dinámicas de la comensalidad  entre los preparadores de alimentos  que laboran en restaurantes de comida mexicana en Estados Unidos  a través  las  resistencias alimentarias que se visibilizan al interior de las cocinas de dichos establecimientos.  Así mismo, se  explica cómo estas prácticas forman parte constitutiva de la identidad alimentaria transmigrante.

Can a dietitian, restaurateur, marketer, or parent change the perceived taste of a food simply by changing its name? In a six-week cafeteria experiment involving 140 customers, those who ate foods with evocative, descriptive menu names (such as ''Succulent Ital-ian Seafood Filet'') generated a larger number of positive comments about the food and rated it as more appealing, tasty, and caloric than those eating regularly-named counterparts (e.g., ''Seafood Filet''). The open-ended comments indicated that their evaluations were assimilated with prior taste expectations in a manner that is more deliberate and less automatic than most research typically claims. For practioners, the use of descriptive names may help improve perceptions of foods in institutional settings, and it may help facilitate the introduction of unfamiliar foods.

Recipes are filled with sensory directions related to taste, appearance, texture, and smell, but less often to the sounds of food cooking. While cooking and eating, whether at home or in a restaurant, is recognized as a sonic experience, we are rarely specifically instructed to “listen in.” Some scholars argue that such skills cannot be written into recipes, but rather must be passed on in practice. While I largely agree with this claim, I was challenged to find exceptions in cookbooks. In this essay, I discuss some of the few but delightful examples of sonic instruction in recipes. I conclude that while sounds are rare in cookbooks, as these examples show, listening is a skill that provides valuable information in the kitchen.

In this era, we are facing a very troublesome problem which is food wasting. Wasting food is not a new thing, it has started to happen in decades of years ago, and it is still happening today. The contribution to this problem is everyone on the earth. This is not only coming from large food and beverage operations, but sadly, also from the behavior of the people too. The main problem is not only about the concept of the restaurant, but the focusing is about the behavior of the customers when consuming the food. Which had made our topic makes more sense; “A Study of Awareness on Food Wastage among Consumers in Restaurants at Subang Jaya”. The purpose of this study was to find out the acknowledgement regarding food wastage phenomenon in Subang Jaya. When we consume the food, we have to think the possibility of the food to become a waste as food waste contributes to a lot of bad effects. The objectives of this research are to determine to what extent the awareness on the wastage of foo...

Restoran merupakan salah satu jenis usaha yang mementingkan kualitas pelayanannya. Namun dalam kegiatan operasionalnya, masalah keterlambatan pelayanan sering muncul karena kurangnya koordinasi yang baik antar bagian. Salah satu faktornya adalah jarak antara dapur dan ruang makan. Sistem pengelolaan restoran terintegrasi dapat dibangun untuk mengurangi masalah tersebut. Namun pada penggunaannya, sistem harus memiliki kualitas yang baik agar dapat mendukung jalannya kegiatan operasional restoran. Sebab kualitas yang buruk pada sistem dapat berpotensi mengakibatkan error sehingga pihak yang menggunakannya dapat mengalami kerugian finansial. Penelitian ini membahas tentang pembangunan sistem pengelolaan restoran terintegrasi yang memenuhi standar karakteristik utama model kualitas ISO 9126. ISO 9126 memiliki enam karakteristik utama yaitu functionality, reliability, usability, efficiency, maintainability, dan portability. Functionality diuji dengan menggunakan pengujian validasi terhad...

One of the important conditions for human life and its normal performance is nutrition. At the same time, a properly organized leisure of the population in their free time, combined with entertainment and eating, ensures employment of the population and enhances human culture. The restaurant is a catering company, which provides a high culture of commercial services, combined with a vacation for visitors to a diverse assortment of culinary, confectionery and wine and vodka products and the organization of musical and pop performances. The first restaurant was opened in 1553 in Paris, which for the next two centuries remained a unique institution, since its only function was to provide food. During the French Revolution, in connection with the emigration of chefs to other states, the idea of a restaurant was widespread throughout the world. The development of catering requires the construction of a large number of new restaurants, taking into account modern requirements. The new architectural appearance of restaurants necessitates a modern solution to their interiors. A beautiful, tastefully designed interior, providing a cozy atmosphere and the necessary comfort, contributes to the aesthetic taste of visitors. A major role in creating the interior of a modern restaurant is played by art construction, or design. Considering each projected object-whether it be furniture, a lamp, etc.-as part of a complex of objects surrounding a person in a restaurant, the designer (designer) creates a variety of convenient and aesthetically complete complexes that have the purpose of serving the person better and more efficiently. At the same time, solving purely artistic problems, modern design in a socialist society at the same time propagandizes a socialist way of life, that is, it helps to organize life and educate a person according to communist ideals. A large team of people, technologists, organizers of public catering, architects, specialists in decoration, lighting, sanitary equipment, furniture makers, etc. take part in creating the modern interior of the restaurant. For each element of the interior you need a precisely found place that determines its character and style. Only under these conditions can a holistic, artistically expressive interior be created. One of the important methods in solving the modern interior of the restaurant is dividing the space of the trading floor into separate zones and sectors. The huge halls of previous years, where a person at a table seemed to get lost in space and did not always feel comfortable and at ease, were replaced by small halls with various forms of communication between them (for example, sliding walls). In one large hall, cozy niches and boxes are created through the use of low partitions, flower girls, etc.

This paper explores the current state and the potential adoption of service automation and robots by tourist, travel and hospitality companies. Despite the huge advancements in social robotics, the research on robots in tourism has been extremely limited – a gap that is partially filled by this paper. Specifically the paper looks at service automation in hotels, restaurants, events, theme and amusement parks, airports, car rental companies, travel agencies and tourist information centres, museums and art galleries. The paper elaborates on the challenges that companies will face when adopting service automation and robots to serve tourists.

Este informe fue publicado por Bodegas de Argentina en el mes de Marzo de 2021 y muestra cómo se recupera la actividad de turismo del vino en el país luego de la crisis turística provocada por Covid-19.

Esta investigación contó con el aporte de información de más de 140 bodegas abiertas el turismo en el país, representando un 60% del universo totatl.

Over the past few years customers visiting restaurants have become more discerning in their food choices. These choices include new cuts of meat, dishes inspired by street food around the world, and most importantly healthy meal options for children. This infographic by Deliverr.ca, the food delivery platform, reveals the trends that we can expect to see in the food and beverage industry as we move into the next decade. The findings can be found in the infographic below.

Do you want to eat out in London, Ontario? You can choose from many fine dining restaurants. They vary greatly in appearance, ambience, menu, service, and prices. They have some similarities and differences. This research was conducted by graduate students of Hospitality to help locals and tourists find out which restaurant in London ranks higher in terms of its unique features, customer review, challenges, décor, location, food presentation, marketing strategy, and involvement with community.

Employee Selection Strategies in Casual Dining Restaurants by Timothy J. Racey MS, Saint Joseph’s University, 2013 BA, Argosy University, 2011 Doctoral Study Submitted in Partial Fulfillment of the Requirements for the Degree of Doctor of Business Administration Walden University January 2017 Abstract Annual turnover for hourly employees in the hospitality industry averages 102%. The costs associated with hiring and training new employees are estimated at 150% of an employee’s salary for businesses with more than 30 employees. The purpose of this case study was to examine the personnel selection strategies used in the casual dining sector. The sample for this study was 6 casual dining restaurant managers in the central Georgia area. Three of the participants used online selection strategies and 3 participants used intuition-based strategies. The objective of this study was to compare the similarities and differences between each respective personnel selection strategy. The conceptua...

This article discusses recent developments in the home-based lifestyle business featuring the example of two cases: Tammuri farm restaurant near Otepaa in South Estonia, and home restaurant MerMer in Kolga-Aabla in North Estonia. We study the restaurants from a Goffmanian performance perspective, focusing on the lifestyle entrepreneur's viewpoint of creating a restaurant experience in their homes. Accordingly, the home and its surroundings are considered a setting in which food has an important role as a performance medium and multiple roles are enacted by a single entrepreneur as a performer. Freshness, quality and locality of food, homeliness and personalised service are used for creating a special home restaurant meal experience. The two cases also shed light on the dynamics of the concepts of home and lifestyle entrepreneurship in contemporary Estonia, challenging the understanding of restaurant cuisine and home cooking as oppositional practices of food preparation and consu...

The purpose of this study is to expand casual-dining restaurant research and cross-cultural preference perceptions by investigating whether differences exist between university students in two cultures. Seven construct measures were adapted from a study of full-service restaurants, food-related lifestyle questions, and a chain versus independent restaurants survey. A 43-item survey was then completed by both Polish and American university students. Consumer preferences regarding casual-dining restaurants were identified showing applicability across these two cultures. Significant cross-cultural differences were found in five of the seven measurement constructs. The survey constructs can be applied in practice to investigate customer preferences regarding casual-dining restaurants.

Migrants do not simply move across physical spaces but within institutionalised social fields, including occupational fields. This ethnographic study takes a globalised culinary field – the social and economic space of fine restaurant dining – as an example of an emergent transnational social field. Focusing on culinary migrants to Shanghai, it shows how the institutionalisation, professionalisation and globalisation of the culinary field create new opportunities for the mobility of workers. Transnational mobility can be advantageous to the career mobility of culinary workers at all levels, from line cooks, to head chefs, and further to celebrity chefs building global brands. More generally, the mobility of skilled labour is shown to depend on the transnationalisation of the fields in which skills are socially defined, and migrants themselves are key players in instantiating and expanding a field.

Клапчук М.В.Впровадження сучасних інноваційних технологій в ресторанному господарстві / Туристична освіта: європейський вимір. Зб. наукових праць. Заг. ред. І.О. Бочан, В.Т. Лозовецька / Львівський інститут економіки і туризму. – Львів: «Манускрипт», 2017. - с.135-144.

Głównym celem artykułu było porównanie dwóch metod – ankietowych badań konsumentów oraz badań przeprowadzanych metodą mystery shopping i stwierdzenie, czy bezpośrednie badanie konsumentów może zostać zastąpione badaniem pośrednim. Badania zostały przeprowadzone w restauracjach od października 2010 do lipca 2011, obejmowały kwestionariuszowe badania satysfakcji klientów oraz badanie jakości usług świadczonych przez restauracje metodą mystery shopping.
The main objective of this paper was to compare two methods – Consumer Survey and research carried out by the Mystery Shopping method and determine whether the direct examination of consumers can be replaced with the indirect test. Tests were carried out in restaurants from October 2010 to July 2011, included customer satisfaction survey questionnaire and the study of quality of services provided by restaurants with Mystery Shopping method.

Influencer marketing has become a powerful channel for brand promotion and market expansion in the hospitality industry. However, those responsible for implementing influencer marketing campaigns are susceptible to the “myth of viewability” and rely on the Cost Per View (CPV) evaluation metric, rather than the more appropriate Cost Per Action (CPA). The current research explores the aforementioned myth from a hospitality management perspective by identifying the types of image (or photo) which attract more audience commentary or liking. A qualitative research approach is adopted involving two experiments with influencer pairs across the restaurant context in Taipei, Taiwan. We selected influencers Q and S as our manipulated group. In sharing images on their social media platform, it was found that they make greater use of personal than of food related images. The opposite was the case for the controlled group - influencers X and A – who shared more food than personal images. The researchers tracked viewer responses and then actions towards influencer postings to determine (a) which influencer approach draws more views and (b) the costs that are attributable to views and/or actions. They drew upon the findings to formulate an Owner-Influencer Matrix, a strategic planning tool and framework that helps owners and influencers to optimize influencer marketing. It is concluded that interactions between influencers and business owners should be beneficial to both parties. This empirical study may provide business owners and social media influencers with insights about communicating the respective brand values of their counterparts and designing sponsorship collaborations with a capacity to generate the desired consumer responses.

Découper une pièce de viande, flamber un dessert du XIX e au XXI e siècle : Art, science, privilège et obsolescence. Kilien STENGEL L'histoire actuelle, par son culturalisme, son libéralisme et son popularisme des techniques culinaires, qui appartenaient encore au luxe et à l'élitisme, il y a quelques quinze ans, dessine une sorte de renaissance du savoir-faire, et par-delà une convergence de ces deux termes : faire et savoir. Auparavant, les mets étaient découpés et flambés sous les yeux des convives, ils sont désormais essentiellement préparés en cuisine. Au restaurant comme à la table familiale dominicale, flamber une crêpe ou découper une pièce de viande, c'est à la fois un art, une science et un privilège. De nos jours, le fait de découper une volaille ou de flamber des crêpes devant les clients au restaurant paraît être un acte obsolète, car appartenant à la gastronomie du milieu du XX e siècle. C'est à la fois un art, une science, un privilège. Au Moyen Age, le chevalier qu'on voulait honorer avait le droit de découper le paon ou le faisan qu'on apportait en grande pompe devant lui. Parmi les découpeurs célèbres autant pour leurs prouesses que pour leur habileté, le roi Arthur, parmi d'autres, brille d'un éclat particulier dans l'histoire de notre civilisation. Il découpait parait-il à merveille le gibier noble. A la cour des souverains et des princes, l'écuyer-tranchant, qui existait déjà chez les Romains, avait une place de choix. Au Moyen-Age, il tenait le premier rang dans la maison du seigneur, et chez les rois il était gentilhomme et remplissait ses fonctions l'épée au côté. II disparut sous Louis XIV pour faire place à l'amphitryon. Découper, aux XVIII-XIX emes siècles, est une tâche de telle importance pour un maître de maison qu'il était courant de prendre des leçons chez un maître à découper.-Rien n'est plus honteux, s'exclamait Grimod de la Reynière, que de ne pas savoir découper ; autant vaudrait ne pas savoir écrire! Et Grimod poursuit en analysant l'opération dans ses moindres détails : « Il serait bon que l'amphitryon eût à sa portée une crédence de bois d'acajou. Il faut qu'il place devant lui la pièce bien d'aplomb et ne craignant pas de se tenir debout. Ses mains doivent être agiles et bien assurées, ses bras souples et bien arrondis ; sa serviette doit entourer son buste entier afin que la crainte des éclaboussures ne l'empêche pas d'opérer librement. Attentif à sa besogne, il ne doit s'occuper que d'elle, et s'imaginer qu'il est seul et que personne ne le regarde De leur côté, les convives doivent éviter de porter leur attention sur ce travail. Afin de ne pas attenter à la grande pudeur du découpeur... » Parmi les techniques culinaires, le flambage, effectué devant le client adopte, au XIX e siècle, un caractère propre à la société et à l'avènement du restaurant.

Restoration of post-Haban pottery: procedures for reconstructing the neck. A high place in the ethnographical
collection at the Savaria Museum is taken by the examples of 18th and 19th-century post-Haban pottery bokály (boccale,
slender jugs with a single handle). Competitive funding was obtained to restore 69 of these. The treatment needed ranged from
small repairs to complete reconstruction of the neck. The work began by reversing earlier, now obsolete methods of repair
that had deteriorated, using solvents applied with steam. Once the fragments had been degreased, dried and glued in place,
the process of restoring damage began. The articles were placed in three groups according to the degree of completion required.
In some cases tiny breaks and chips on the surface had to be repaired. In most cases parts of the lip or handle were missing.
The most serious cases involved restoring the complete neck, for which specific solutions had to be found.
Keywords: restoration of ceramics, reconstruction of the neck, post-Haban pottery, tin-glazed ware

Companies from the travel, tourism and hospitality industry have started adopting robots, artificial intelligence and service automation technologies (RAISA) in their operations. Self-check-in kiosks, robotic pool cleaners, delivery robots, robot concierges, chatbots, etc., are used increasingly by tourism companies and transform the ways they create and deliver services. This paper investigates the impact of RAISA technologies on travel, tourism and hospitality companies – their operations, facilities design, marketing, supply chain management, human resource management, and financial management. The paper emphasises that in the future companies will divide into two large segments – high-tech tourism companies offering standardized cheap robot-delivered services, and high-touch companies, which rely on human employees.

This work employs visual ethnography to document a day in the life of a restaurant chef de cuisine, by examining the experience of a culinary practitioner rather than that of a consumer. The research is concerned with situations that may arise when a professional cooks on the spur of the moment, or “improvises,” when creating a new dish. Using theoretical models derived from organizational analysis founded on jazz improvisation metaphors, the author focuses on the improvisational performance of professional food preparation in the restaurant to explore concepts of spontaneous creativity and extemporal organization. Using ethnographic description, the author concentrates on the production phase of the restaurant. The research analyzes how improvisation potentially enhances culinary professionals’ creativity by providing them opportunities to insert variety to standardized processes and thus foster innovation and novelty. This microlevel examination employs a combination of ethnographic methods: on-site fieldwork, participant observation, and the interview. These primary source methods are then linked to theoretical principles found in scholarly literature. The work engages the conceptual frameworks of enskillment, temporality, present moment attention, and critical reflection. The author argues that improvisational cooking is an intuitive faculty that results from skill, experience, and the ability to efficiently access a
system of knowledge in the negotiation of extemporaneous situations.