A Novel Model to Detect and Classify Fresh and Damaged Fruits to Reduce Food Waste Using a Deep Learning Technique by T. Bharath Kumar, Deepak Prashar, Gayatri Vaidya, Vipin Kumar, S. Deva Kumar, F. Sammy

“…In both homes and restaurants, overcooking and other factors are to be blamed for the majority of food that is wasted. …”
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Utilizing large-scale human mobility data to identify determinants of physical activity by Giorgos Ioannou, George Pallis, Marios Dikaiakos, Christos Nicolaides

“…On their rest days, they often substitute exercise with visits to full-service restaurants and parks. Moreover, they tend to visit grocery stores immediately after their exercise session. …”
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Exploring the Satisfaction and Dissatisfaction Factors Derived from Food and Beverage Services of Thermal Hotels by Ozan Kaya

“…The findings clearly show the main areas of satisfaction of the food and beverage services in the thermal hotels as taste of food, employees, quality of food and activities in the restaurants. However, the main areas where the online reviewers are dissatisfied are high price, variety of food, capacity for restaurants and freshness of food. …”
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Identifikasi Bakteri Coliform pada Air Kobokan di Rumah Makan Kelurahan Andalas Kecamatan Padang Timur by Ervan Arditya Kusuma, Roslaili Rasyid, Endrinaldi

“…<br /> <br />Abstract <br />Water is the common use for hand washing in restaurant in Padang city. The research was conducted at restaurant in Andalas, East Padang. …”
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Sushi Reverses Course: Consuming American Sushi in Tokyo by Matthew Allen, Rumi Sakamoto

“…Japanese government estimates that outside of Japan there are over 20,000 Japanese restaurants, most of which either specialize in sushi or serve sushi (MAFF 2006; Council of Advisors 2007).1 Some estimate the number of overseas sushi bars and restaurants to be between 14,000 and 18,000 (in comparison, the number of sushi restaurants in Japan is estimated to be around 45,000) (Matsumoto 2002: 2). …”
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Analisis Sentimen Berbasis Aspek Pada Ulasan Pelanggan Restoran Menggunakan Algoritma Support Vector Machine (Studi Kasus: Depot Bamara) by Muhammad Fariz Firdaus, Dian Eka Ratnawati, Nanang Yudi Setiawan

“…Abstract Customer reviews play an important role in the evaluation of restaurant products and services. Customer reviews can help restaurants identify their strengths and weaknesses. …”
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Budaya Batak Toba dalam Pelayanan Pariwisata Danau Toba di Parapat by Eka Debora Harianja, R. Hamdani Harahap, Zulkifli Lubis

“…The informants in this study were key informants in this study were tribal chiefs who knew Batak culture well, the main informants in this study were domestic tourists with Toba Batak and foreign tourists who ended up in Parapat and additional informants in this study were business actors and givers tourism services such as traders, hotel entrepreneurs, restaurant entrepreneurs, hotel servants, restaurant servants, parking attendants, etc., and tourism observers and responsible government agencies such as the Tourism Office and BPS The results of this study indicate that Batak Toba culture can have a positive and negative impact on Lake Toba tourism, but in this study it was seen that Batba Toba 3H culture had a negative impact on the development of tourism. …”
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Assessing the Safety of Hotel Food: Knowledge, Attitude, and Practices of Food Handlers by Cynthia Esinam Segbedzi, Edward Wilson Ansah, Daniel Apaak

“…Food safety is of global public health concern. Hotels and their restaurants provide hospitality like accommodation and food services and are spearheaded by food handlers who have varied experiences. …”
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Beyond Franco-Chinese Culinary Crossover: A Marriage of Methods and Ingredients at Yam’Tcha, Paris by Michelle E. Bloom

“…For instance, Adeline Grattard’s Michelin-starred Paris restaurant Yam’Tcha embodies the marriage of French and Chinese ingredients and methods. …”
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What is oyster shell recycling? by Ana Zangroniz, Marian Azeem-Angel, Katie Heiden, Heather Donnelly, Ashley Smyth

“… This new 7-page publication of the UF/IFAS Department of Soil and Water Sciences is intended to serve Natural Resources or Florida Sea Grant Extension agents, as well as local partners considering establishing a local oyster shell recycling program or local restaurants interested in learning more about oyster shell recycling, and shares lessons learned from starting a program in Miami-Dade County. …”
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RETRACTED: Ways to increase the productivity of cashiers in a banking institution by Yekimov Sergey, Sazonets Іgor, Sazonets Olga, Oleksenko Roman, Semenets-Orlova Inna, Ivanov Andrii

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Smoke-free hospitality environments and cognitive health: A population-based study in the United States by Lucie Kalousová

“…I do not find a parallel effect of smoke-free restaurant laws and I find no effect of either law on self-rated cognitive function decline-related limitations in daily life for either hospitality law. …”
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Optimization of Rider Scheduling for a Food Delivery Service in O2O Business by Guiqin Xue, Zheng Wang, Guan Wang

“…Services such as Meituan and Uber Eats have revolutionized the way the customer can find and order from restaurants. Numerous independent restaurants are competing for orders placed by customers via online food ordering platforms. …”
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Evaluating the utilization of public art capabilities in cultural-led regeneration (Case study: Oudlajan neighborhood) by mahmood ARVIN, Mahsa ghaneh, ahmad pourahmad

“…By studying the related studies of public art indices in two permanent dimensions (furniture, green space and moving plants, mural painting, restoration of the monument, cafes and restaurants, library, statue, element, entrance and bridge design) and temporary (street display, competitions, Exhibitions and festivals, artists' residences, workshops, sound, light and sound, video broadcasting). …”
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Hydration in Hot Working Environments by Jeanine Beatty, Gail P. A. Kauwell

“…Workers in construction, landscaping, laundry, factory, farm, or restaurant settings, among others, often are faced with hot working environments year-round. …”
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Hydration in Hot Working Environments by Jeanine Beatty, Gail P. A. Kauwell

“…Workers in construction, landscaping, laundry, factory, farm, or restaurant settings, among others, often are faced with hot working environments year-round. …”
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Peramalan Tren Penjualan Menu Restoran Menggunakan Metode Single Moving Average by Aulia Apriliani, Hazriani Zainuddin, Agussalim Agussalim, Zulfajri Hasanuddin

“…Abstract This research aims to forecast sales trend of a restaurant menus to help the restaurant management in determaining and providing recommendations for managing stocks. …”
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The Mechanism of Activation of Investment Potential in the Post-Conflict Period of Development of the Tourism Industry by Sergiy Tsviliy, Denys Mykhailyk, Viktoriia Ogloblina, Darya Gurova, Olga Korniienko

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Lumière sur Eugène Martial Simas, décorateur oublié de la Belle Époque by Constance Desanti

“…The Brasserie Mollard in Paris, the restaurant La Cigale in Nantes, Tours train station and the Créteil town hall are all “Belle Epoque” public buildings that were decorated in part by Eugène Martial Simas. …”
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Preventing Foodborne Illness: Cyclosporiasis by Christopher Pabst, Jaysankar De, Renée Goodrich Schneider, Keith R. Schneider

“…This 6-page publication is part of the Preventing Foodborne Illness series and describes symptoms and strategies for cyclosporiasis prevention for farmers, restaurants and retailers, and consumers. This major revision was written by Christopher R. …”
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