Quản trị Nhà hàng & Dịch vụ ăn uống: Recent submissions
Now showing items 16-20 of 51
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Local food consumption and practice theory: A case study on guests’ motivations and understanding
(2021)This study explores the relationship between guests’ perceptions of local food and the motivations leading to its consumption at restaurants. Applying practice theory to consumption studies, the research draws on the ... -
Sexual harassment as perceived and experienced by male and female restaurant employees
(The Authors, 2021)The purpose of this study was to gain knowledge about sexual harassment as perceived and experienced by male and female restaurant employees. The research was carried out by using an online survey and five interviews. The ... -
Customer behaviour in restaurants before and during COVID-19: A study in Vietnam
(The Authors, 2021)The foodservice industry is one of the fastest-growing industries in the world and it contributes to the development of the Vietnamese economy. However, with the appearance of COVID-19, this industry has been affected. The ... -
Disrupted dining: decline of the premium food services segment in India due to the COVID-19 pandemic
(The Authors, 2022)This review article analyses the premium “fine dining” segment of the Indian food services sector, examining trends during the COVID-19 pandemic. Specifically, we discuss the challenges encountered and initiatives taken ... -
“When you mix the best of high society with the best of high society”: culinary cannabis and the US hospitality industry
(The Authors, 2022)The culinary use of cannabis in the US has increased dramatically in the wake of relaxed federal and state laws governing the production, distribution, possession and use of it and its derivatives. While cannabis refers ...