Search Results - subject_exact:"Meals on wheels"

Humanizing the customer experience with AI chatbots : a study in the food services industry toward achieving SDG 11 and SDG 12

Hitti, Sandreen; Ramadan, Alaaeddine - 2026

This study explores how AI chatbots in the food service industry can enhance customer experience while contributing to SDG 11 (Sustainable Cities and Communities). It also examines how collaborations between AI developers, restaurants and sustainability-focused organizations can drive...

Persistent link: https://ebvufind01.dmz1.zbw.eu/10015616452

Power resources for disempowered workers? : re-conceptualizing the power and potential of consumers in app-based food delivery

Goods, Caleb; Veen, Alex; Barratt, Tom; Smith, Brett - 2024

Persistent link: https://ebvufind01.dmz1.zbw.eu/10014483661

Steering the path to safer food : the role of transformational leadership in food services to combat against foodborne illness

Liu, Congying; Ahmad, Naveed; Jiang, Mingdi; Muhammad … - 2024

Persistent link: https://ebvufind01.dmz1.zbw.eu/10015116801

The effect of informal food service operators' capabilities on their performance in Nigeria

Adedeji, Funke Tawakalitu; Taiwo, Kehinde; Oyebola, … - 2024

Technology has become crucial for businesses of all scales, enhancing operational efficiency, customer experience, and overall performance. While many formal businesses have embraced technology, small and informal businesses, particularly in rural areas, often struggle with adoption due to...

Persistent link: https://ebvufind01.dmz1.zbw.eu/10015332874

Trust in AI technology in the food service sector as a key to reducing food waste - evidence from the Erasmus+ FoodConscious Project

Tul-Krzyszczuk, Agnieszka; Skarzyńska, Edyta; … - 2026

Persistent link: https://ebvufind01.dmz1.zbw.eu/10015673596

Green innovation ecosystem and water performance in the food service industry : the effects of environmental management controls and digitalization

Rosa, Fabricia Silva da; Compagnucci, Lorenzo; Lunkes, … - 2023

Persistent link: https://ebvufind01.dmz1.zbw.eu/10014466620

Price fairness perception on online food service platforms : a data-driven approach using fsQCA and machine learning

Tan, Jin; Zhao, Zhentian; Ma, Weixuan; Liu, Yuyang; … - 2025

Persistent link: https://ebvufind01.dmz1.zbw.eu/10015357795

Consumer behavior toward cultured meat in the foodservice industry : insights from IPA and fsQCA analysis on shifting trends

Quan, Lanji; Han, Heesup - 2025

Persistent link: https://ebvufind01.dmz1.zbw.eu/10015441860

Imagens de Portugal : o serviço de bordo da TAP (das origens a 2017)

Belo, Virgílio da Luz - 2025

Persistent link: https://ebvufind01.dmz1.zbw.eu/10015553821

Technological innovations in the food service industry

Garg, Anshul - 2025

"The rapidly evolving food service industry relies significantly on the synergy between technology and business strategies. Technological advances have fundamentally reshaped consumer perceptions of the food industry, impacting every stage, from production and distribution to final consumption....

Persistent link: https://ebvufind01.dmz1.zbw.eu/10015182446

Digitalization of business processes in adaptation of catering industry to new realities (Covid-19 pandemic)

Mitrofanova, Inna V.; Chernova, Olga A.; Batmanova, Victoria - 2022

Persistent link: https://ebvufind01.dmz1.zbw.eu/10013488842

Impact of COVID-19 on the Food Service Sector

Shah, Neha; Sunil, Anitha - 2022

The global pandemic has changed the map of the hospitality industry. The food service sector, being an important part of the hospitality industry is hit badly. It was a fastest growing sector of the country which was estimated to grow at a CAGR of over 12 per cent through 2020. But with the...

Persistent link: https://ebvufind01.dmz1.zbw.eu/10013298172

Food Service Industry Response to the COVID-19 Pandemic

Podstawka, Łukasz - 2022

The aim of the paper is to present the ways in which entrepreneurs in the food service industry react to the pandemic, evaluate the efficiency of their actions, and suggest the most effective solutions to the market disruptions caused by the COVID-19 pandemic in Poland. The study used the...

Persistent link: https://ebvufind01.dmz1.zbw.eu/10013298515

Quality Competencies of Silvestre’s Events and Exquisite Style Catering Services : A Case Study

Alejandrino, Maeryll; Clarin, Lorraine Jane; Dueñas, Lander - 2022

This study proposes the quality competencies of Silvestre's Events and Exquisite Style, a catering company based in Pampanga, Philippines. Quality of service is considered the key to a competitor in the catering industry. The study utilized a descriptive method that explores and describes...

Persistent link: https://ebvufind01.dmz1.zbw.eu/10014085634

E-business Processes in Food Services

Frederick, Dsouza Prima; Nayak, Priyanka; Reddy, Bhuvana - 2022

Purpose: The core aim of this article is to study the influence of EBusiness Processes of foodservice companies on increasing food security.Objectives: To study the theoretical background of the creation of foodservice business processes; describe their function in the production cycle; evaluate...

Persistent link: https://ebvufind01.dmz1.zbw.eu/10014086540

Who takes up a free lunch? : Summer Food Service Program availability and household grocery food spending

Brown, Alyssa - 2024

Persistent link: https://ebvufind01.dmz1.zbw.eu/10015069824

Financial literacy and operational decisions : insights from the entrepreneurs of food service industry

Khandelwal, Aashi; Tangirala, Sarath Chandra; Khanzode, … - 2024

Persistent link: https://ebvufind01.dmz1.zbw.eu/10015073034

A cultural theory perspective to service expectations in restaurants and food services

Liao, Yingying; Soltani, Ebrahim; Ting, Chih-Wen - 2024

Persistent link: https://ebvufind01.dmz1.zbw.eu/10015078173

Enhancing customer trust and loyalty in the Pakistani food delivery sector through AI-driven blockchain supply chain

Inshal, Muhammad; Ul Haq, Mirza Amin; Akhtar, Pervaiz - 2024

Persistent link: https://ebvufind01.dmz1.zbw.eu/10014487980

Food items moving from restaurants to online platforms in the developing gig economy : is it bliss?

Shanthi, K.; Suganya, V. - 2024

Persistent link: https://ebvufind01.dmz1.zbw.eu/10014531491

Sustainable food procurement : legal, social and organisational challenges

2024

IntroductionPART I - National experiences 1 Rise and decline of standards in UK school meal provision, 1980-2022 Mark Steinand Yiannis Polychronakis2 Sustainable public food procurement in English higher educationPenelope Giosa3 Public procurement and local food in Sweden, Denmark and the UK...

Persistent link: https://ebvufind01.dmz1.zbw.eu/10014493741

Accounting and financial management in foodservice operations

Hayes, David K.; Ninemeier, Jack D. - 2024

"The purpose of this book is to teach foodservice operators how they can use accounting and financial management techniques, as well as their own education, experience, values, and goals to make the very best management decisions possible for the businesses they manage. Every foodservice...

Persistent link: https://ebvufind01.dmz1.zbw.eu/10014423506

Relationship among COVID-19, mobility, and food service vouchers in Japan

Masuhara, Hiroaki; Hosoya, Kei - 2024

Persistent link: https://ebvufind01.dmz1.zbw.eu/10014440011

Sustaining success : the power of relational bonding in building franchisee trust in South Korea's food service industry

Koo, Dong-Woo; Lee, Sae-Mi - 2024

Persistent link: https://ebvufind01.dmz1.zbw.eu/10015210858

A comprehensive review of the literature on continuous improvement approaches in food services management

Monteiro, Célia; Rocha, Ada; Miguéis, Vera; Afonso, … - 2024

Persistent link: https://ebvufind01.dmz1.zbw.eu/10015338732

Social Service Providers’ Perceptions of Older Adults’ Food Access During COVID-19

Munger, Ashley L.; Speirs, Katherine E.; Grutzmacher, … - 2024

Persistent link: https://ebvufind01.dmz1.zbw.eu/10016037195

A Descriptive Analysis on Sustainable Business Strategy of Online Food Service Industry

Frederick, Dsouza Prima; Parappagoudar, Sachin K. - 2021

Food delivery services are now one of the most rapidly growing sectors of digital commerce. The scope of an app between the end-user and the distributor has resulted in the most significant difference between conventional and digital food ordering. The study uses secondary sources of data to...

Persistent link: https://ebvufind01.dmz1.zbw.eu/10013235039

Meals on Wheels : Restaurant and Home Meal Production and the Exemption of Food from Sales and Value Added Taxes

Ab Iorwerth, Aled; Whalley, John - 2021

This paper discusses efficiency considerations underlying the widespread exemption of food from sales and value added taxes, in contrast to the distributional considerations usually used to justify them, analyzing the implications for tax policy. Although there are increasing returns in both...

Persistent link: https://ebvufind01.dmz1.zbw.eu/10013213419

Supply chain responsiveness to a (post)-pandemic grocery and food service e-Commerce economy : an exploratory Canadian case study

Charlebois, Sylvain; Juhasz, Mark; Music, Janet - 2021

The focus of this study looks at the motivations and rationale from a national survey of over 7200 Canadians in November 2020 into why they use online services to purchase food. As a result of the global COVID-19 pandemic, food supply chains have been significantly altered. Consumers are...

Persistent link: https://ebvufind01.dmz1.zbw.eu/10012605852

Exploring Determinants of Green Marketing Practices in Food Service Industry to Attain Environmental Sustainability : A Conceptual Analysis

Kumar Phookan, Neeraj; Sarmah, Bijoylaxmi; Sarika Devi, … - 2020

Environmental issues have always been a challenge since the creation of the term environmental sustainability which has increased the sensitivity of consumers towards purchasing greener products. Developments in this aspect have taken the required course in the manufacturing sector, but the same...

Persistent link: https://ebvufind01.dmz1.zbw.eu/10014102364

Intelligent automation in hospitality : exploring the relative automatability of frontline food service tasks

Tuomi, Aarni; Ascenção, Mário Passos - 2023

Persistent link: https://ebvufind01.dmz1.zbw.eu/10013536103

Modernes Produktionscontrolling : Aufbau einer kaskadierenden Balanced Score Card im Produktionsumfeld

Denker, Daniel - 2023

Persistent link: https://ebvufind01.dmz1.zbw.eu/10014435344

Influence of customer personality on perceived attractiveness and similarity in a food service context

Hong, EunPyo; Ahn, Jiseon - 2023

Persistent link: https://ebvufind01.dmz1.zbw.eu/10014319794

Multidimensional value of customers' mobile service experiences in the food service context

Kwon, Jookyung; Yu, Hoyeol; Ahn, Jiseon - 2023

Persistent link: https://ebvufind01.dmz1.zbw.eu/10014363988

Food Service Europe & Middle East : trade journal for the Horeca sector

Frankfurt/Main : dfv media group, Deutscher Fachverlag GmbH; … - 2004-2022

Persistent link: https://ebvufind01.dmz1.zbw.eu/10003679279

Information and communication technologies in food services and restaurants : a systematic review

Gonzalez, Reyes; Gascó, José; Llopis, Juan - 2022

Persistent link: https://ebvufind01.dmz1.zbw.eu/10013164615

Impact of COVID-19 on the Food Services Sector

Shah, Neha; Sunil, Anitha - 2022

The global pandemic has changed the map of the hospitality industry. The food service sector, being an important part of the hospitality industry is hit badly. It was a fastest growing sectors of the country which was estimated to grow at a CAGR of over 12 percent through 2020. But with the...

Persistent link: https://ebvufind01.dmz1.zbw.eu/10013296225

Betriebsräte ohne Betriebe : konfliktive Mitbestimmung in der plattformvermittelten Essenslieferarbeit

Ewen, Janis - 2022

Persistent link: https://ebvufind01.dmz1.zbw.eu/10013445660

Generation and prevention of food waste in the German food service sector in the COVID-19 pandemic : digital approaches to encounter the pandemic related crisis

Strotmann, Christina; Baur, Vanessa; Börnert, Nora; … - 2022

Persistent link: https://ebvufind01.dmz1.zbw.eu/10013363471

A collaborative application of design thinking and Taguchi approach in restaurant service design for food wellbeing

Rejikumar G.; Aswathy, Asokan-Ajitha; Jose, Ajay; … - 2022

Persistent link: https://ebvufind01.dmz1.zbw.eu/10013190901

Supply chain models and functions of food service chains in Japan : the food SPA at Saizeriya

Nakagawa, Hitomi - 2022

Persistent link: https://ebvufind01.dmz1.zbw.eu/10013254393

The influence of the internet on catering and accommodation industry efficiency

Li, Ying; Chiu, Yung-ho; Li, Yushan; Lin, Tai-Yu; Lin, … - 2022

Persistent link: https://ebvufind01.dmz1.zbw.eu/10014374943

Eén prijs voor bestelmaaltijden? : gebruik en effecten van smalle pariteitsclausules in de markt voor bestelmaaltijden

Behrens, Christiaan; Koopmans, Carl C.; Berg, Emina van den - 2018

Persistent link: https://ebvufind01.dmz1.zbw.eu/10012030048

Food Service Lease Use Clauses

Halper, Emanuel B. - 2017

To effectively negotiate use and exclusive clauses in a food service lease, the lawyers for both landlord and tenant must understand the nature of the food service industry, the potential overlap between food sales and food service tenants and among various food service tenants, and the parties'...

Persistent link: https://ebvufind01.dmz1.zbw.eu/10012962460