This paper refers to the comparative study of the equipment used for cooking in commercial of kitchens restaurants that use the system of traditional cooking and those ones which use the system called smart cooking (combination oven). The study investigates the usability issues concerning to the two systems, analyzing comparatively the aspects related to anthropometry, dimensional variables, th...

The aim of this article was to define the quality of catering establishments in Virovitica Podravina county before and after the course of "hygienic minimum". Research was realized through interview and assessment of microbiological swabs of the same catering establishments before and after the course of "hygienic minimum". All procedures were performed according to Regulations on standard spec...

In many service industries, companies compete with each other on the basis of the waiting time their customers’ experience, along with other strategic instruments such as the price they charge for their service. The objective of this paper is to conduct an empirical study of an important industry to measure to what extent waiting time performance impacts different firms’ market shares and price...

In many service industries, companies compete with each other on the basis of the waiting time their customers’ experience, along with other strategic instruments such as the price they charge for their service. The objective of this paper is to conduct, what we believe to be the first, empirical study of an important industry to test whether and to what extent waiting time performance measures...

Menu-labeling legislation is a proposed public health intervention for poor diet and obesity that requires chain restaurants to provide nutrition information on menus and menu boards. The restaurant industry has strongly opposed menu-labeling legislation. Using scientific evidence, this paper counters industry arguments against menu labeling by demonstrating that consumers want chain restaurant...

CONTEXT This large outbreak of foodborne disease highlights the challenge of investigating outbreaks caused by intentional contamination and demonstrates the vulnerability of self-service foods to intentional contamination. OBJECTIVE To investigate a large community outbreak of Salmonella Typhimurium infections. DESIGN Epidemiologic investigation of patients with Salmonella gastroenteritis ...

We address the problem of acquiring reliable ratings of items such as restaurants or movies from the crowd. We propose a crowdsourcing platform that takes into consideration the workers’ skills with respect to the items being rated and assigns workers the best items to rate. Our platform focuses on acquiring ratings from skilled workers and for items that only have a few ratings. We evaluate th...

This qualitative study examines membership processes in groups operating in an uncertain environment that prevents them from fully predefining new members' roles. I describe how nine elite high-end, cutting-edge culinary groups in the U.S. and Europe, ranging from innovative restaurants to culinary R&D groups, use negotiated joining-a previously undocumented process-to systematically construct ...

While there are many restaurant recommendation services for individuals, it is difficult to find one that takes into account the different preferences of a group of users. Spoons is a new web-based recommendation service that suggests restaurants to groups. The system features intuitive interface that users can easily interact with and incorporates machine learning techniques to recommend resta...