This study examines the exchange rate pass-through to the United States(US)restaurant and hotel prices by incorporating the effect of monetary policy uncertainty over the period 2001:M12 to 2019:M01.Using the nonlinea...This study examines the exchange rate pass-through to the United States(US)restaurant and hotel prices by incorporating the effect of monetary policy uncertainty over the period 2001:M12 to 2019:M01.Using the nonlinear autoregressive distributed lag(NARDL)model,empirical evidence indicates asymmetric pass-through of exchange rate and monetary policy uncertainty.Moreover,a stronger pass-through effect is observed during depreciation and a negative shock in monetary policy uncertainty,corroborating asymmetric pass-through predictions.Our results further show that a positive shock in energy prices leads to an increase in restaurant and hotel prices.Furthermore,asymmetric causality indicates that a positive shock in the exchange rate causes a positive shock to restaurant and hotel prices.We found feedback causal effects between positive and negative shocks in monetary policy uncertainty and positive and negative shocks in the exchange rate.Additionally,we detected a one-way asymmetric causality,flowing from a positive(negative)shock to a positive(negative)shock in energy prices.Therefore,these findings provide insights for policymakers to achieve low and stable prices in the US restaurant and hotel industry through sound monetary policy formulations.Highlights.The drivers of restaurant and hotel business in tourism destinations are examined.There is asymmetric pass-through of exchange rate and monetary policy uncertainty.A stronger pass-through is observed during appreciation and a negative shock to monetary policy uncertainty.There is asymmetric causality from positive shock in exchange rate to postive shock in restaurant and hotel prices.展开更多
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...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.展开更多
In order to recover the nutrient resource from restaurant garbage, a complete trial with 2 factors on 5 levels of experiments was carried out. The temperature and heating time are the main factors influencing on hydro...In order to recover the nutrient resource from restaurant garbage, a complete trial with 2 factors on 5 levels of experiments was carried out. The temperature and heating time are the main factors influencing on hydrothermal process （HP） by which improves the degradability and digestibility of the restaurant garbage favorably to make animal feeds or fertilizer. The results showed the variation of protein, saccharide, and oil in the garbage. It showed that protein dissolved and liquefied during hydrothermal process, which made organic nitrogen in solid phase transfer to liquid phase. After heating at 180℃ for 60min, organic nitrogen in liquid phase began to transform into ammonia. It also showed that hydrothermal process could promote the dextrinization, dissolution of the starch and its hydrolysis to reducing sugar, due to that starch in the restaurant garbage decreases and reducing sugar increases. When the temperature reached 140℃, the reducing sugar started to decrease due to chemical reactions. The cellulose was stable at 100-180℃. The floatable oil increased markedly in the hydrothermal process. The suitable condition for de-oil was observed at 160℃ heating for 80 min. Furthermore, the extraction of grease from the solid phase accords with first-order reaction dynamic model.展开更多
On 25 January 2021,a special restaurant named the‘Unforgettable Restaurant’was opened in a prime locality of Shanghai,China;it emerged from a popular publicly broadcast welfare TV programme of the same name.1 This r...On 25 January 2021,a special restaurant named the‘Unforgettable Restaurant’was opened in a prime locality of Shanghai,China;it emerged from a popular publicly broadcast welfare TV programme of the same name.1 This restaurant’s waiters are older patients with cognitive impairment,and the cumu-lative number of views for the programme has now exceeded 1.4 billion online.23 After the show was broadcast for two consecutive years,the filming party decided to open the restaurant officially,and the waiting duties were assumed by older people living with disability and dementia.展开更多
Pseudomonas sp. ZD8 isolated from contaminated soil was immobilized with platane wood chips to produce packing materials for a novel biofilter system utilized to control restaurant emissions. The effects of operationa...Pseudomonas sp. ZD8 isolated from contaminated soil was immobilized with platane wood chips to produce packing materials for a novel biofilter system utilized to control restaurant emissions. The effects of operational parameters including retention time, temperature, and inlet gas concentration on the removal efficiency and elimination capacity were evaluated. Cri- teria necessary for a scale-up design of the biofilter was established. High and satisfactory level of rapeseed oil smoke removal efficiency was maintained during operation and the optimal retention time was found to be 18 s corresponding to smoke removal efficiency greater than 97%. The optimal inlet rapeseed oil smoke loading was 120 mg/(m3?h) at the upper end of the linear cor- relation between inlet loading and elimination capacity.展开更多
Creative themed restaurants not only meet the needs of dining of people, but also provide consumers with a unique experience, which accounts for its popularity. This paper, based on the existing locomotive in Universi...Creative themed restaurants not only meet the needs of dining of people, but also provide consumers with a unique experience, which accounts for its popularity. This paper, based on the existing locomotive in University of Science and Technology Liao Ning, expounds the conceptual design scheme of "Next Station" campus train-themed restaurant from three aspects: theme design, menu and service design and space environment design.展开更多
"Big Eyes Bizopps·HurunTOP 50 Most Valuable Restaurant Chains in China 2021"——Who is the Most Valuable Restaurant in China? On September 18th,Hurun Research Institute and Big Eyes Bizoppsjointly relea..."Big Eyes Bizopps·HurunTOP 50 Most Valuable Restaurant Chains in China 2021"——Who is the Most Valuable Restaurant in China? On September 18th,Hurun Research Institute and Big Eyes Bizoppsjointly released"Big Eyes Bizopps·Hurun TOP 50 Most Valuable Restaurant Chains in China 2021",with the list of the top 50 restaurant chains covering all categories such as snacks, meals, drinks.展开更多
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 relationsh...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.展开更多
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 satisfacti...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.展开更多
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 J...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展开更多
With the steady growth of the national economy, people's income level is higher and higher, and consumers are willing to spend more money to enjoy material life. A large number of overseas catering enterprises has...With the steady growth of the national economy, people's income level is higher and higher, and consumers are willing to spend more money to enjoy material life. A large number of overseas catering enterprises has flooded into China's market, which has brought unprecedented competitive pressure, and also made the catering enterprises in China realize their shortcomings. This paper takes JK Restaurant company as an example to study the internal control.展开更多
The restaurant is traditional industry of the third industry in our country. Since May 1 in this year, China＇s Restaurant Industry to implement ＂replace the business tax with value-added tax＂ policy and change to p...The restaurant is traditional industry of the third industry in our country. Since May 1 in this year, China＇s Restaurant Industry to implement ＂replace the business tax with value-added tax＂ policy and change to pay VAT. This paper analyzed the possible impact on restaurant industry after the＂ replace the business tax with value-added tax＂ based on the understanding of the tax theory of＂ replace the business tax with value-added tax＂ and the tax compliance in our country. At the same time, this paper used the statistical analysis of data on the investigation of 100 samples of the VAT cognitive degree on ＂replace the business tax with value-added tax＂, using principal component analysis method to analyze and evaluate factors on the awareness of the restaurant owner to ＂replace the business tax with value-added tax＂ tax policy. After multiple comparison made on the sample data, this paper summarized and analyzed the countermeasures of improving the pushing effect in restaurant industry ＂replace the business tax with VAT ＂.展开更多
文摘This study examines the exchange rate pass-through to the United States(US)restaurant and hotel prices by incorporating the effect of monetary policy uncertainty over the period 2001:M12 to 2019:M01.Using the nonlinear autoregressive distributed lag(NARDL)model,empirical evidence indicates asymmetric pass-through of exchange rate and monetary policy uncertainty.Moreover,a stronger pass-through effect is observed during depreciation and a negative shock in monetary policy uncertainty,corroborating asymmetric pass-through predictions.Our results further show that a positive shock in energy prices leads to an increase in restaurant and hotel prices.Furthermore,asymmetric causality indicates that a positive shock in the exchange rate causes a positive shock to restaurant and hotel prices.We found feedback causal effects between positive and negative shocks in monetary policy uncertainty and positive and negative shocks in the exchange rate.Additionally,we detected a one-way asymmetric causality,flowing from a positive(negative)shock to a positive(negative)shock in energy prices.Therefore,these findings provide insights for policymakers to achieve low and stable prices in the US restaurant and hotel industry through sound monetary policy formulations.Highlights.The drivers of restaurant and hotel business in tourism destinations are examined.There is asymmetric pass-through of exchange rate and monetary policy uncertainty.A stronger pass-through is observed during appreciation and a negative shock to monetary policy uncertainty.There is asymmetric causality from positive shock in exchange rate to postive shock in restaurant and hotel prices.
文摘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.
基金The Cross Project from Beijing Government (No. 2004536)
文摘In order to recover the nutrient resource from restaurant garbage, a complete trial with 2 factors on 5 levels of experiments was carried out. The temperature and heating time are the main factors influencing on hydrothermal process （HP） by which improves the degradability and digestibility of the restaurant garbage favorably to make animal feeds or fertilizer. The results showed the variation of protein, saccharide, and oil in the garbage. It showed that protein dissolved and liquefied during hydrothermal process, which made organic nitrogen in solid phase transfer to liquid phase. After heating at 180℃ for 60min, organic nitrogen in liquid phase began to transform into ammonia. It also showed that hydrothermal process could promote the dextrinization, dissolution of the starch and its hydrolysis to reducing sugar, due to that starch in the restaurant garbage decreases and reducing sugar increases. When the temperature reached 140℃, the reducing sugar started to decrease due to chemical reactions. The cellulose was stable at 100-180℃. The floatable oil increased markedly in the hydrothermal process. The suitable condition for de-oil was observed at 160℃ heating for 80 min. Furthermore, the extraction of grease from the solid phase accords with first-order reaction dynamic model.
基金This work was supported by National Social Science Fund Project(18BGL242)Project of the Key Discipline Construction,3-Year Initiative Plan for Public Health Action in Shanghai(GWV-10.1-XK18,GWV-10.1-XK21)+6 种基金Teacher Train and Progress Project of Shanghai Jiao Tong University School of Medicine(JFXM201808)Shanghai Mental Health Center Project(2018-YJ-16)China Hospital Development Research Institute Hospital Management Construction Project of Shanghai Jiao Tong University(CHDI-2018-A-23)Shanghai Jiao Tong University Translational Medicine Interdisciplinary Research Fund(ZH2018QNB18)Young and Middle-aged Teachers Study Abroad Programme of Shanghai Jiao Tong University School of MedicineWang Kuancheng Medical Award Fund Project of Shanghai Jiao Tong UniversityShanghai University of Medicine and Health Sciences Project(SSF-21-02-13).
文摘On 25 January 2021,a special restaurant named the‘Unforgettable Restaurant’was opened in a prime locality of Shanghai,China;it emerged from a popular publicly broadcast welfare TV programme of the same name.1 This restaurant’s waiters are older patients with cognitive impairment,and the cumu-lative number of views for the programme has now exceeded 1.4 billion online.23 After the show was broadcast for two consecutive years,the filming party decided to open the restaurant officially,and the waiting duties were assumed by older people living with disability and dementia.
基金Project (No. 2003C23019) supported by the Major Scientific and Technological Project of Zhejiang Province China
文摘Pseudomonas sp. ZD8 isolated from contaminated soil was immobilized with platane wood chips to produce packing materials for a novel biofilter system utilized to control restaurant emissions. The effects of operational parameters including retention time, temperature, and inlet gas concentration on the removal efficiency and elimination capacity were evaluated. Cri- teria necessary for a scale-up design of the biofilter was established. High and satisfactory level of rapeseed oil smoke removal efficiency was maintained during operation and the optimal retention time was found to be 18 s corresponding to smoke removal efficiency greater than 97%. The optimal inlet rapeseed oil smoke loading was 120 mg/(m3?h) at the upper end of the linear cor- relation between inlet loading and elimination capacity.
基金Sponsored by 2016 Students Innovation and Entrepreneurship Training Program of Liaoning Province(201610146030)
文摘Creative themed restaurants not only meet the needs of dining of people, but also provide consumers with a unique experience, which accounts for its popularity. This paper, based on the existing locomotive in University of Science and Technology Liao Ning, expounds the conceptual design scheme of "Next Station" campus train-themed restaurant from three aspects: theme design, menu and service design and space environment design.
文摘"Big Eyes Bizopps·HurunTOP 50 Most Valuable Restaurant Chains in China 2021"——Who is the Most Valuable Restaurant in China? On September 18th,Hurun Research Institute and Big Eyes Bizoppsjointly released"Big Eyes Bizopps·Hurun TOP 50 Most Valuable Restaurant Chains in China 2021",with the list of the top 50 restaurant chains covering all categories such as snacks, meals, drinks.
文摘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.
文摘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.
文摘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
文摘With the steady growth of the national economy, people's income level is higher and higher, and consumers are willing to spend more money to enjoy material life. A large number of overseas catering enterprises has flooded into China's market, which has brought unprecedented competitive pressure, and also made the catering enterprises in China realize their shortcomings. This paper takes JK Restaurant company as an example to study the internal control.
文摘The restaurant is traditional industry of the third industry in our country. Since May 1 in this year, China＇s Restaurant Industry to implement ＂replace the business tax with value-added tax＂ policy and change to pay VAT. This paper analyzed the possible impact on restaurant industry after the＂ replace the business tax with value-added tax＂ based on the understanding of the tax theory of＂ replace the business tax with value-added tax＂ and the tax compliance in our country. At the same time, this paper used the statistical analysis of data on the investigation of 100 samples of the VAT cognitive degree on ＂replace the business tax with value-added tax＂, using principal component analysis method to analyze and evaluate factors on the awareness of the restaurant owner to ＂replace the business tax with value-added tax＂ tax policy. After multiple comparison made on the sample data, this paper summarized and analyzed the countermeasures of improving the pushing effect in restaurant industry ＂replace the business tax with VAT ＂.
