Topic Modelling of Tourist Dining Experiences Based on the GLOBE Model

The needs of travellers vary across cultures. When it comes to culinary aspects, there is a strong connection between gastronomy and culture. To optimise service offerings, investigation of the essential aspects of dining experiences in relation to cultural backgrounds is of great importance. In the age of digitalisation, tourists share their dining experiences throughout their multiphasic travel journey via online platforms. By considering nine distinct cultural backgrounds, this research aims to investigate tourist experiences based on TripAdvisor restaurant reviews through topic modelling, using the city of Salzburg as its study context. Depending on one’s cultural circumstances, the findings demonstrate that the most important aspects include staff, food-menu items, value for money, restaurant physical appearance, food authenticity, overall service, menu offers, food quality, atmosphere, and recommendations. This study advances the state-of-the-art knowledge of societal culture as a variable in the target market analysis of restaurant customers. Findings allow restaurant owners, other tourism service providers, and destination management organisations to analyse and adapt their service offerings and strategies accordingly.

Perceptions and Feasibility of Actions Related to Sodium Reduction among Restaurant Owners and Cooks in Seongnam, South Korea: Comparison According to Stages of Behavioral Change

With the increase in meals eaten outside the home, sodium reduction in restaurant foods is essential for reducing sodium intake. This study aimed to assess the stages of behavioral change for reducing sodium and the differences in perceptions among restaurant staff by stage. Restaurant owners and cooks (n = 313) in Seongnam, South Korea were surveyed on their stage of behavioral change, practices, and perceptive factors related to sodium reduction in restaurant meals using a questionnaire. The proportion of behavioral change by stage was 20.4% in the maintenance and action (MA) stage, 32.3% in the preparation (P) stage, and 47.3% in the pre-preparation (PP) stage, which included contemplation and pre-contemplation stages. The items that represent differences among the groups were recognition of social environment for sodium reduction, practice of weighing condiments and measuring salinity, and feasibility of actions related to low-sodium cooking. Logistic regression analysis was used to estimate odds ratios for practice and perceptive factors by using stage of behavioral change as the independent variable. Factors associated with being in the MA stage were weighing condiments, measuring salinity, and high feasibility of actions related to low-sodium cooking. Recognition of sodium labeling and anticipation of better taste by reducing sodium increased the odds of being in the P stage rather than the PP stage. These results suggest that customized stepwise education and support are needed for the efficacy of restaurant-based sodium reduction programs.

What Is on the Menu?—A Quantitative Analysis on Label Format among (Potential) Restaurant Guests and Restaurant Owners

About 20% of energy intake in the Netherlands is consumed out-of-home. Eating out-of-home is associated with higher energy intake and poorer nutrition. Menu labeling can be considered a promising instrument to improve dietary choices in the out-of-home sector. Effectiveness depends on the presentation format of the label and its attractiveness and usability to restaurant guests and restaurant owners. This exploratory study investigated which menu labeling format would be mostly appreciated by (a) (potential) restaurant guests (n386) and (b) the uninvestigated group of restaurant owners (n41) if menu labeling would be implemented in Dutch full-service restaurants. A cross-sectional survey design was used to investigate three distinct menu labeling formats: a simple health logo; (star) ranking and calorie information. Questionnaires were used as study tool. Ranking has been shown to be the most appreciated menu labeling format by both (potential) restaurant guests and owners. Statistical analysis showed that label preference of potential restaurant guests was significantly associated with age, possibly associated with level of education, and not associated with health consciousness. In summary, we found that ranking is the most appreciated menu label format according to both (potential) restaurant guests and restaurant owners, suggesting it to be a promising way to improve healthy eating out-of-home.

Research on Factors Affecting the Choice of Vegetarian Restaurants in Vietnam

The purpose of this paper is to identify the factors affecting customers' choice of vegetarian restaurants in Da Nang, Vietnam by surveying 118 people. We modified appropriately through evaluation by Cronbach’s Alpha tool, correlation, regression analysis, EFA exploratory factor analysis, qualitative research, and quantitative research. The results show that four factors of the analysis model affect the intention and behaviour of customers to choose a vegetarian restaurant: (1) Quality of food, (2) Service, (3) Location and (4) Ambience of the restaurant. Since then, the study proposes some implications for restaurant owners to understand their customers' behavioural needs, to successfully market and achieve customers loyalty.

Handheld Multispectral Fluorescence Imaging System to Detect and Disinfect Surface Contamination

Contamination inspection is an ongoing concern for food distributors, restaurant owners, caterers, and others who handle food. Food contamination must be prevented, and zero tolerance legal requirements and damage to the reputation of institutions or restaurants can be very costly. This paper introduces a new handheld fluorescence-based imaging system that can rapidly detect, disinfect, and document invisible organic residues and biofilms which may host pathogens. The contamination, sanitization inspection, and disinfection (CSI-D) system uses light at two fluorescence excitation wavelengths, ultraviolet C (UVC) at 275 nm and violet at 405 nm, for the detection of organic residues, including saliva and respiratory droplets. The 275 nm light is also utilized to disinfect pathogens commonly found within the contaminated residues. Efficacy testing of the neutralizing effects of the ultraviolet light was conducted for Aspergillus fumigatus, Streptococcus pneumoniae, and the influenza A virus (a fungus, a bacterium, and a virus, respectively, each commonly found in saliva and respiratory droplets). After the exposure to UVC light from the CSI-D, all three pathogens experienced deactivation (> 99.99%) in under ten seconds. Up to five-log reductions have also been shown within 10 s of UVC irradiation from the CSI-D system.

Exploring innovation in challenging contexts: The experiences of ethnic minority restaurant owners during COVID-19

This article explores how Bangladeshi immigrants who run and own restaurants in the West Midlands of England (UK) participated in forms of innovation in response to the challenges created by COVID-19. Contributing to debates on innovation and diversification in the ethnic minority entrepreneurship literature, we explore through qualitative interview data how restaurant owners innovatively engaged with particular resources to secure their survival and longer-term futures in localised economies. This form of innovation is significant as it occurs among a population of entrepreneurs who have traditionally been portrayed as reluctant to innovate and embrace change. Our study therefore explores how a long-held culturally rooted reluctance to innovate intersects with a contemporary need to innovate for a demographic responding to the crisis. We theorise the form of innovation we identify as situated between a forced bricolage and a neoclassical approach to innovation.

FAKTOR-FAKTOR YANG MEMENGARUHI KEPATUHAN PENERAPAN KAWASAN TANPA ROKOK PADA RESTORAN DI KABUPATEN TABANAN: ANALISA REGRESI LOGISTIK

ABSTRAK Kabupaten Tabanan memberlakukan peraturan kawasan tanpa rokok pada restoran, namun dalam penerapannya masih rendah. Penelitian ini bertujuan untuk mengetahui faktor-faktor yang memengaruhi kepatuhan penerapan KTR oleh pengelola dengan memerhatikan larangan merokok total pada restoran di Kabupaten Tabanan. Penelitian ini merupakan penelitian analitik kuantitatif dengan rancangan crossectional. Sampel penelitian yaitu pengelola restoran yang berada di Kabupaten Tabanan. Besar sampel menggunakan total sampling dengan jumlah 110 restoran, dengan jumlah yang berpartisipasi 87 restoran (79% response rate). Data dianalisis dengan menggunakan regresi logistik. Hasil penelitian menunjukkan bahwa kepatuhan restoran dalam menerapkan larangan merokok total sebesar 26,44%. Faktor yang memengaruhi kepatuhan penerapan KTR yaitu umur pengelola (OR=3,45; 95% CI: 1,10-10,84), pengetahuan pengelola (OR=3,56; 95% CI: 0,96-13,16), sikap pengelola (OR=2,45; 95% CI: 0,72-8,30), serta persepsi dampak bisnis pengelola (OR=4,62; 95% CI: 1,12-19,07) berpeluang meningkatkan kepatuhan KTR. Kepatuhan pengelola restoran di Kabupaten Tabanan terhadap penerapan larangan merokok total relatif rendah. Masih banyak terdapat indikator yang belum terpenuhi dalam implementasi kepatuhan restoran. Perlu adanya dukungan berbagai sektor dalam meningkatkan kepatuhan seperti pengelola, pengunjung, maupun pemerintah sebagai pembuat kebijakan. Kata Kunci: rokok, kepatuhan, KTR, restoran. ABSTRACT Tabanan regency applied smoke-free by law (SFL) in restaurant but the implementation was still low. This study aimed to determine the factors that influence the compliance of the implementation of smoke-free area by restaurant owners through looking complete smoking ban restaurant in Tabanan Regency. This was a quantitative analytic study with a cross-sectional design. The study samples were restaurant owners/managers in Tabanan Regency. The number of sampling on this study was set by respondent’s rate respond (79% response rate). Data was analyzed using logistic regression. The results showed that the compliance of restaurant manager to total smoking ban was low (26.44%). The factors that influence compliance SFL such as the age of the manager (OR=3.45; 95% CI: 1.10-10.84), the manager's knowledge (OR=3.56; 95% CI: 0.96-13.16), the manager’s attitude (OR=2.45; 95% CI: 0.72-8.30), as well as the perception of the impact of the manager's business (OR=4.62; 95% CI:1.12-19.07) has significantly association with compliance. The compliance of restaurant managers in Tabanan Regency on the implementation of total smoking ban was relatively low. There are still many indicators that have not been fulfilled. There needs concrete support to improving the compliance such as managers, customers, and government as policy makers. Key Words: cigarrete, compliance, smoke-free area, restaurant.

I am not a virus! From model minority to public enemy, the racialisation of the Chinese community in Italy through food

Covid-19 has shed light on the Sino-Italian communities, usually perceived as a "minority model", based on their being considered as integrated, hard-working and silent. The media narratives about the relation between the spreading of the virus and the consumption of food framed as "disgusting" have neutralised the color-blindness usually applied to Asian migrants in Italy. The latent racism has been reinforced by a process of distinction focused on the disgust for an "abject" food. The reframing of the Sino-Italians as folk devils through the spread of gastro-panic has yet triggered processes of subjectivation, pushing them to make their voices heard on a public level. By the standpoint of 12 "Asian" restaurant owners in the city of Genoa, we explore the frame in which such dynamics have unfolded.

Restaurant Success Rate Prediction

Online reviews are becoming more and more vital when it comes to decision making of the consumer. Every business wants to succeed in the present and the upcoming future, thus good online reviews help the business grow. Especially in a restaurant business, its rating holds an important indicator to whether the restaurant is any good or not. It not only helps us understand the quality and services but also attracts more customers. Ordinarily a new restaurant owner would have to invest time in building a menu, setting the correct price range and making something unique to scope out their competition as well as improve their ratings on online services such as Zomato. Thus, this paper attempts to ease the efforts of new restaurant owners by predicting the success rate of a restaurant on the Zomato app.

Developing gastronomic practices in the Minho region of Portugal

We explore the role of restaurants and food events in promoting local and regional gastronomy in the Minho region in Northern Portugal. Interviews with restaurant owners and event organizers in this mainly rural region reveal that innovation is driven mainly by changing consumer tastes, but also constrained by consumer expectations of low prices. Restaurants maintain a family-run structure, also due to a lack of human resources. The main thrust of innovation lies in creating a convivial atmosphere, but there is less emphasis on locally produced food ingredients. In the long run this may undermine the regional food culture and its authenticity, despite the perceived importance of tradition.