This study presents an empirical insight into the relationship between return on equity (ROE), financial leverage and size of firms in the restaurant industry for the period 1998 to 2003 using OLS regressions. Research results suggest that at least during the test period firm size had a more dominant effect on ROE of restaurant firms than debt use, larger firms earning significantly higher equi...

BACKGROUND Away-from-home food consumption has rapidly increased, though little is known about the independent associations of restaurant food and fast food intake with body mass index (BMI) and BMI change. OBJECTIVE The aim was to compare the associations of restaurant food and fast food consumption with current and 3-y changes in BMI. DESIGN Multivariate linear regression models, with con...

This paper analyzes consumer choices over lunchtime restaurants using data from a sample of several thousand anonymous mobile phone users in the San Francisco Bay Area. The data is used to identify users approximate typical morning location, as well as their choices of lunchtime restaurants. We build a model where restaurants have latent characteristics (whose distribution may depend on restaur...

BACKGROUND A variety of occupational groups have been shown to experience elevated risks of work-related musculoskeletal disorders (WMSD). Little information on WMSD is available in hotel restaurant workers. OBJECTIVE To document the profile of WMSD in a sample of hotel restaurant workers in Taiwan. METHODS A self-administered questionnaire was used to gather information regarding body site...

Today no body interested to wait for food in restaurant. Some restaurants initially provide more waiting chairs for customers However, waiting chairs alone would not solve a problem, and the service time may need to be improved. This shows a need of a numerical model for the restaurant management to understand the situation better. This paper aims that, using queuing theory satisfies the model ...

AbstrAct: Choosing a restaurant is one of the most frequent decisions faced in modern daily life; however, it is difficult for consumers to choose between food/restaurant by reading large amounts of reviews. This study attempts to generate cuisine hotspot maps through blog content mining to help consumers make restaurant decisions by specialties. The main obstacle in doing this involves recogni...

On September 8, 2015, the District of Columbia Department of Health (DCDOH) received a call from a person who reported experiencing gastrointestinal illness after eating at a District of Columbia (DC) restaurant with multiple locations throughout the United States (restaurant A). Later the same day, a local emergency department notified DCDOH to report four persons with gastrointestinal illness...

BACKGROUND Fast food restaurants reportedly target specific populations by locating in lower-income and in minority neighborhoods. Physical proximity to fast food restaurants has been associated with higher obesity rates. OBJECTIVE To examine possible associations, at the census tract level, between area demographics, arterial road density, and fast food restaurant density in King County, WA,...

In December 2006 an outbreak of Campylobacter infection occurred in Forth Valley, Scotland, affecting 48 people over a 3-week period. All cases dined at restaurant A. We conducted a cohort study in a party of 30 who ate lunch at restaurant A on 21 December to identify the vehicle of infection. Of 29 respondents, the attack rate in those who ate chicken liver pâté was 86% (6/7) compared to 0% (0...