Purpose: The aim of this paper is constructing a performance evaluation model for service-oriented catering supply chain. Design/methodology/approach: With the research on the current situation of catering industry, this paper summarized the characters of the catering supply chain, and then presents the service-oriented catering supply chain model based on the platform of logistics and informat...

BACKGROUND AND AIMS The Fish Barcode of Life campaign involves a broad international collaboration among scientists working to advance the identification of fishes using DNA barcodes. With over 25% of the world's known ichthyofauna currently profiled, forensic identification of seafood products is now feasible and is becoming routine. MATERIALS AND METHODS Driven by growing consumer interest ...

The Travel Catering Research Centre (TCRC) is only one of its kind in the world. It is supported by the International Flight Catering Association (IFCA). Founded in 2002, the Centre aims to generate and disseminate knowledge to academics and industrialists in support of long-term performance improvements in the international travel catering industry. This industry is concerned with the provisio...

The present study explores the effect of inbound marketing factors on marketing performance. The statistical population was composed of all customers of six restaurants with Gilaki names in Rasht, which are active in cyberspace. A total of 400 individuals were selected by convenience sampling. The standard scales included visibility management, active listening, community building, wor...

The raise of consumer awareness in modern competitive catering markets presents that the discontented customers are likely to express the discontentment through word of mouth. Consumers would directly or indirectly express when the quality of the service process does not conform to the expectation. Service recovery therefore cannot be avoided and neglected in catering industry, and it relates t...

BACKGROUND Food-borne pathogens are the leading cause of illness and death in developing countries. Changes in eating habits, mass catering, unsafe food storage conditions and poor hygiene practices are major contributing factors to food associated illnesses. In Ethiopia, the widespread habit of raw beef consumption is potential cause for food borne illnesses. The present study aimed at investi...

This study assessed the association between accessibility of catering service venues and adolescents' alcohol use over the previous 30 days. The data were collected from cross-sectional surveys conducted in 2014, 2223 students at 27 high schools in Chaoyang and Xicheng districts, Beijing using self-administered questionnaires to collect the adolescents information on socio-demographic character...

Catering is the act of providing food and services or it may be defined as preparing or providing food for someone else to serve; or preparing, delivering and serving food at the premises of another person or event. The aim of this paper is to provide an analytical tool to select the best catering firm providing the most customer satisfaction. The customers of three Turkish catering firms were ...

Purpose. The purpose of the article is to prove interdependence economic security public catering establishments from adoption anti-crisis decisions by heads such in conditions Covid-19 and their support authorities. This approach will help create opportunities for establishments, attract innovation, etc., but also find effective ways adapt business non-standard conditions, taking into account ...