How to use live streaming platforms to elicit impulse purchases of tourism and hospitality products from consumers? by Dan Wang, Ching-Cheng Shen, Jennifer Pasion Loverio

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COVID-19 outbreak rates and infection attack rates associated with the workplace: a descriptive epidemiological study by Yiqun Chen, Fu-Meng Khaw, Timothy Aldridge, Claire Ferraro

“…The infection attack rates were calculated by enterprise size and sector using PHE Situations of Interest data with the number of test-confirmed COVID-19 cases in a workplace outbreak as the numerator and using NPD data with the number employed in that workplace as the denominator.Results The highest attack rate was for outbreaks in close contact services (median 16.5%), followed by outbreaks in restaurants and catering (median 10.2%), and in manufacturers and packers of non-food products (median 6.7%). …”
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Effect of Proximity on The Layout and Selection of Chair Types in The Coffee Shop Industry by Eulis Yulianti Faridah, Riza Septriani Dewi

“…Coffee shops are one type of restaurant that is smaller or specific in scope, in terms of the food and beverages served, usually with limited food choices. …”
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Spatially Varying Relation between Built Environment and Station-Level Subway Passenger-Distance by Hongtai Yang, Zhihao Zhao, Chaozhe Jiang, Yi Wen, Malik Muneeb Abid

“…The accessibility of the station, station type, such as transfer or terminal, number of bus stops, number of restaurants, density of building area, density of the national road network, and density of the provincial road network, all have a positive correlation with SLPD. …”
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Upaya Pengembangan Sektor Pariwisata Melalui Peran Kreativitas Pemuda by Arif Akbar, R. Hamdani Harahap, Rujiman Rujiman

“…Second, youth creativity as a motivator where in practice the youth continue to encourage and hope that the people living in Muara Regency to build an independent economy by making local businesses such as making lodging, restaurants and making ulos. In addition, the youth of Muara Insipirasi also motivate school-age children to increase their knowledge through reading houses. …”
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Assessment of oral health status among occupational chefs and pantry workers in Hyderabad city by Velthuru Srujan Kumar, Siva Kumar Patanapu, Chilukuri Sai Sreeja, Shiva Prasad Kyasanoor, Nagarani Veeraboina, Nitya Krishna Nanamadri

“…MATERIAL AND METHODS: A total of 86 kitchen workers (53 chefs and 33 pantry workers) of ten well-known restaurants in Hyderabad city were included. In clinical oral examination, oral hygiene status was assessed using Simplified-Oral Hygiene Index (OHI-S) along with demographic details. …”
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Factors Affecting The Frequency and Amount of Purchase Value in Online Food Delivery Apps by Salman Fauzan Shidqi, Ujang Sumarwan, Popong Nurhayati

“…Many people are buying food or simply searching for information about available restaurants through food delivery apps. Indonesia itself has become one of the countries with the highest number of internet users utilizing online food delivery applications in the world. …”
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USERS’ SATISFACTION WITH INTERCITY BUS TERMINAL QUALITY IN LAGOS STATE, NIGERIA by Umar Obafemi SALISU, Mubarak Olabanji GAFAR, Ayobami Ademola AKANMU, Sekinat Motunrayo SANNI, Simeon Oluwagbenga FASINA

“…Satisfaction is noted with 13 out of 24 parameters of QoTF, with top-ranking parameters including parking space, restaurant facilities, and waste disposal facilities. …”
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Influence of thermal processing on physicochemical properties and fatty acid composition of grape seed oils by U. Gecgel, D. Kırca, D. Apaydin

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Properties of Polymer-Composite Used as Fills of Asian Lacquerware: Issues on Restoration Processes of Lacquered Objects from Cultural Heritage by Anne-Solenn Le Hô, Isabelle Fabre-Francke, Caroline Thiphavong

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Analysis of the Influence of Quantile Regression Model on Mainland Tourists’ Service Satisfaction Performance by Wen-Cheng Wang, Wen-Chien Cho, Yin-Jen Chen

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DESIGN, FABRICATION AND TESTING OF A LAB-SCALE HYBRID MOBILE COOLING SYSTEM FOR OYSTER INDUSTRY by Yulai YANG, Xuejun QIAN, Marc J Louise CABALLES, Seong LEE

“…However, there is no persistent and efficient temperature control mechanism for cooling and storing of oysters in its supply chain from oyster farmer to the end consumers (e.g., market, restaurants). The aim of this project is to design, fabricate, and evaluate a lab-scale hybrid mobile cooling system for oyster aquaculture. …”
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Microbiological Profile and Hygienic Quality of Foodstuffs Marketed in Collective Catering in Central Morocco by Rachid Amaiach, Sanae Lairini, Mouhcine Fadil, Moussa Benboubker, Rabia Bouslamti, Soukaina El Amrani, Abdelhakim El Ouali Lalami

“…The samples collected by the competent authority during official control from restaurants and food outlets were analyzed. Non-conformity was chosen as an indicator of food quality according to the official Moroccan standards. …”
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Continuity Amid Commercial Buildings in Yeonnam-dong, Seoul by Jae-Young Lee

“…The area, with its winding alleyways from the pre-modern period and low-rise housing—marginalized from large-scale development—evoked nostalgia and created a distinctive sense of authenticity or placeness, which was further enhanced by the presence of exotic restaurants, cafés, ateliers, and creative activities of early gentrifiers. …”
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Divergence and Convergence in the New Zealand Bicultural Model by Corinne David

“…Lorsque les gouvernements néo-zélandais se sont orientés vers une politique de réconciliation au début des années 1980, ils cherchèrent à se confronter au problème de la dualité d’une nation née en 1840 de l’alliance de deux peuples : les Maoris et les Britanniques.Peut-être le résultat le plus spectaculaire de ce processus fut-il l’adoption graduelle d’un modèle biculturel qui accordait aux maoris le statut officiel de peuple natif tangata whenua, ceci en vue de restaurer l’unité et l’harmonie tout en promouvant la différence culturelle. …”
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Nutrtional and Phytochemical Characterstics of Fruits and Vegetable Wastes as Livestock Feed: A Case Study in Gamo Zone, Southern Ethiopia by Mitiku Yohannes, Yisehak Kechero, Yilkal Tadele

“…All fruit and vegetable waste (FVW) samples were collected from homes, marketing facilities, restaurants, and waste disposal facilities. Proximate, detergent fiber component, minerals, and antinutritional factors were among the analyses performed on the collected samples. …”
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Le patrimoine immatériel comme construction sociale de l’authenticité : l’exemple de la cuisine tunisienne by Wadie Othmani

“…Il suggère également d’étudier le lien entre les lieux génériques de consommation (hôtel, restaurant, roulottes, Snack, Chez-soi, etc.) et les plats consommés par ces touristes en situation de vacances. …”
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Le tourisme oléicole en Provence, une forme touristique inaboutie by Philippe Bachimon, Pierre Dérioz

“…Certes,depuis le milieu des années 1990, la dimension touristique du produit s’est affirmée : vente directe d’huile, de sous-produits et produits connexes, ou de services associés (restauration, visite des sites de production, balisage des routes de l’olivier, définition de paysages artefactuels…) La Provence, grande destination touristique, est tentée de valoriser sur place une production « hors norme » (réduite en étendue, et rendements, aux prix les plus élevés du marché). …”
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Occurrence and Antimicrobial Resistance Pattern of Listeria monocytogenes Isolated From Bovine’s Milk and Meat in Mekelle City, Ethiopia by Tesfay Hailu, Getachew Gugsa, Yisehak Tsegaye, Meselu Ahmed, Nesibu Awol

“…There was a statistically significant difference (p <0.05) in the prevalence rates of the organism in meat samples collected from abattoir (1.67%), butcher shops (8.33%), and restaurants (8.33%). Serovars that were identified belonged to 1/2b and 4b. …”
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Features in scientific and technical cooperation in the field of non-conventional renewable energy by V. Babenko, V. Sidorov, Y. Koniaieva, L. Kysliuk

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