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Influence Of Online Food Delivery Apps On The Operations Of The Restaurant Business

Influence Of Online Food Delivery Apps On The Operations Of The Restaurant Business

Abstract: Technological evolution has completely changed the entire scenario of the restaurant industry. It has uplifted the usage of online food delivery services and enabled us to order food at the comfort of our home, compare prices and conveniently access these services. These online food delivery services are boosting the option of choosing meals from a wide variety of restaurants with a single tap of our smartphones. From this research paper, we would be able to understand the benefits of integrating online food delivery apps within the restaurant business and the influence of online food delivery apps on the inventory management of the restaurants. The study also lists out various issues faced by the restaurants which the restaurateurs should keep in mind to provide better services to the customers and earn better profit margins.

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Restaurant Business – Prospects and Challenges with Reference to Kottayam Town

Restaurant Business – Prospects and Challenges with Reference to Kottayam Town

challenges that the restaurant industry faced in Kottayam after the implement of two significant government policies, i.e., implementation of Goods and Service Tax (GST) system and demonetisation. India is the second-largest population in the world, and this makes India one of the largest markets for sale of any products or services. Food is one of the largest retail consumption categories in India accounting for approximately 31% of country’s consumption basket and Food Market expected to cross USD 540 Billion by 2020. This paper describes the rise of the restaurant business in India for the past few years. It analyses the leading causes for the growth of this business in particular, where most of the other small and medium scale industries have harmed them after the implementation of GST and demonetization.

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Restaurant Business – Prospects and Challenges with Reference to Kottayam Town

Restaurant Business – Prospects and Challenges with Reference to Kottayam Town

challenges that the restaurant industry faced in Kottayam after the implement of two significant government policies, i.e., implementation of Goods and Service Tax (GST) system and demonetisation. India is the second-largest population in the world, and this makes India one of the largest markets for sale of any products or services. Food is one of the largest retail consumption categories in India accounting for approximately 31% of country’s consumption basket and Food Market expected to cross USD 540 Billion by 2020. This paper describes the rise of the restaurant business in India for the past few years. It analyses the leading causes for the growth of this business in particular, where most of the other small and medium scale industries have harmed them after the implementation of GST and demonetization.

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Service Blueprint a Tool for Enhancing Service Quality in Restaurant Business

Service Blueprint a Tool for Enhancing Service Quality in Restaurant Business

Quality service is the critical factor facing restaurants today and it becomes vital to achieve the success in restaurant business. To enhance service quality, service blueprint may play a crucial role. The restaurant business all over the world is growing in a significant manner due to the customer behavior on eating out [1]. Why customers visit the restaurant? It may be for many reasons but for sure the best reason is to gain positive dining experience so restaurant service provider needs to ensure high-quality dining experience for customers [2]. Basically, cus- tomers evaluate the satisfaction level of a service comparing with their previous expectations [3]. Thus restaurant should identify customers service expectation at the time of service performed [4]. Moreover, service blueprinting could be the vital instrument to realize customer service expectations.

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Non-cooperative Games with Tripoly Strategies

Non-cooperative Games with Tripoly Strategies

). The model with three players that identified three key strategies is applied on the restaurant business market and the game is presented in a strategic form. We tried to apply this non-cooperative strategic interaction model on the restaurants business where we select three individual restaurants as players randomly. In this model we tried to collecting primary data from the three players (restaurants), comparing the relation with them from tabulating data, calculate payoff and identify the player’s behaviors by constructing a game tree.

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Research and Development of Shared Restaurant Platform Based on Cloud Computing

Research and Development of Shared Restaurant Platform Based on Cloud Computing

China has entered the stage of excess supply, which provides a material basis for sharing economy. In order to solve the backward management informa- tion of the existing catering enterprises, the idle and wasteful problems of human technology, restaurant spaces and food resources, this paper studies and develops a shared restaurant platform based on cloud computing, aiming at overcoming the shortcomings of existing restaurant management, and further integrating and optimizing the food and beverage supply chain re- sources. Integrating the idea of “sharing economy”, this paper proposes a shared restaurant business model, and uses cloud computing to integrate and share software and hardware resources and information to build a shared restaurant platform, through designing three different subsystems of the client, restaurants management background, and platform management background to complete the phased management of shared restaurant plat- form. Researches develop a shared restaurant platform based on cloud com- puting, and achieve to make full use of sharing of empty tables, chefs, materi- al, recipes and other resources, provide users with standard, unified and per- sonalized gourmet experience at the same time, and achieve food culture and wealth investment integration.

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Genre System of English Language Restaurant Online Discourse

Genre System of English Language Restaurant Online Discourse

Abstract. The article basing on the case study of English-language websites of British restaurants and taking into account such discursive parameters as the goal of communication, content, addresser and addressee factors, communicative strategies, and linguistic features deals thoroughly with genre organization of restaurant online discourse. The authors establish the stages and the criteria for its hyper-genre and sub-genre levels. They show that genres systems of virtual communication adjusted to achieving the goals of the restaurant business become system-forming for this type of restaurant discourse practice. The authors also establish the factors of a communicative and pragmatic goal, institutionally based typical interactions, and the addresser and addressee factors as the most important ones of its formation. They point out communicative strategies realized by a set of tactics and dominant linguistic means as the most important communicative and pragmatic means of achieving the goal of a restaurant.

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Customer Service Quality Management System

Customer Service Quality Management System

Most restaurant business enterprises define customer service quality as its compliance with standards and regulations that is appropriate at the operational level of management and one of the conditions of high-quality service. The highest level of management should be directed to the future quality service that requires the development of a flexible proposal, which is modified according to the requirements of customers. The quality of restaurant service is characterized by two aspects [16]: technical and functional. The first aspect involves getting by the customer what in his opinion is the most important, and what can be measured. The functional aspect means both the interaction of staff and customers and the structure of the customer service process.

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The internet of things (iot) in the restaurant industry

The internet of things (iot) in the restaurant industry

ABI Research estimates over five billion wireless chips will ship in 2013. Mobile data coverage has improved significantly with many networks offering broadband speeds. While not perfect, battery technology has improved and solar recharging has been built into numerous devices. There will be billions of objects connecting to the network within the next several years. By connecting apps with their integrated systems, businesses are able to transform their industry significantly: today almost 90% of all data generated by tablets, smartphones or connected appliances is never acted upon. Imagine you could change that. Image you could use that data to create intelligent tools and interconnected systems or services that will allow you to optimize and accelerate your business processes. It seems safe to say that we have never encountered a single technological platform that combines this much complexity, global reach, and novelty. IoT is able to do just that, and more. Restaurants can use the IoT to monitor the equipment that cooks, cleans or stores food. Currently, there is smart kitchen equipment that measures cooking equipment such as fryers, grills, ovens, etc., whereby circuit boards provide prompts to take action (e.g., filter cooking oil) or to closely monitor temperature. IoT becomes important if restaurant owners or managers wish to see "above the store" or, in other words, export data outside the restaurant to monitor remotely or to compare one restaurant to another. Operationally, by utilizing technologies like routing software and IoT sensors, food service businesses can enable dynamic scheduling of deliveries that boost the bottom line. For example, receiving deliveries only when needed, which eliminates administrative costs and management concerns while helping drive efficiencies for all involved.

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The Factor Perceived Service Quality Towards Customer Satisfaction Using Online Food Ordering In Melaka

The Factor Perceived Service Quality Towards Customer Satisfaction Using Online Food Ordering In Melaka

In this study will analyse the perceived service quality using online food ordering and its effect towards the customer satisfaction in restaurant sector. In this research, online service will be tested as a marketing tool using SERVQUAL to enhance the customer satisfaction. This research only focus on local restaurant because local restaurant has grown a lot nowadays and become more advanced by using technology in their business. This has involved customers, changing in lifestyle and trends (Papaioannou, 2015). According to Lacoma, (2017) business today uses and take advantage from the existing technology for every aspect of operation like use all types of digital media for marketing campaigns because technology has caused all jobs including business to be fast in people life. Miles, (2015) said mobile ordering being a next big thing in world and although national restaurant like Pizza Hut and others fast food restaurant have offered mobile ordering to consumer for years, local restaurants have just realized the importance of mobile ordering to their business and try to discover the benefits of online food ordering.

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Modeling Multi Action Policy for Task Oriented Dialogues

Modeling Multi Action Policy for Task Oriented Dialogues

The experiment dataset comes from Microsoft Re- search (MSR) 2 . It contains three domains: movie, taxi, and restaurant. The total count of dialogues per domain and train/valid/test split is reported in Table 3. At every turn both user and agent acts are annotated, we use only the agent side as tar- gets in our experiment. The acts are ordered in the dataset (each output sentence aligns with one act). The size of the sets of acts, slots, and act-slot pairs are also listed in Table 3. Table 4 shows the count of turns with multiple act annotations, which amounts to 23% of the dataset. We use MSR’s di- alogue management code and knowledge base to obtain the state at each turn and use it as input to every model.

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E-Restaurant Management System

E-Restaurant Management System

Sistem Pengurusan E-Restaurant adalah sistem yang dibangunkan untuk mengubah sistem manual ke dalam sistem berkomputer yang digunakan di restoran. Sistem ini dibangunkan dalam laman web dan boleh diakses untuk 24 jam. Ia digunakan oleh pentadbir restoran dan kakitangan itu sendiri. Melalui sistem ini, pengguna dapat merakam semua maklumat tentang apa-apa urus niaga tunggal ke dalam pangkalan data. Untuk juruwang, mereka akan dapat untuk mengira jumlah harga yang mengikut jadual dan dapat menjana laporan harian. Untuk pelayan, mereka akan dapat mengambil pesanan menggunakan telefon pintar. Bagi tukang masak, mereka akan boleh menyemak paparan dapur untuk sesuatu pesanan dan mereka juga dapat untuk memeriksa pesanan yang diterima dapur juga. Di samping itu, terdapat banyak kajian terhadap telefon pintar dalam era sains dan teknologi. Dalam pasaran, telefon pintar semakin murah dan pengguna hanya boleh mengakses ke laman web apabila mereka mempunyai akses internet. Oleh itu, hampir semua orang memiliki telefon pintar. Jadi ini akan mudah dan selesa untuk restoran untuk menggunakan sistem ini. Walaupun, tujuan projek ini adalah untuk membangunkan satu system berasakan web dan disepadukan dengan aplikasi sokongan mudah alih yang akan membantu restoran untuk menguruskan pesanan mereka.

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Generating More Specific Questions for Acquiring Attributes of Unknown Concepts from Users

Generating More Specific Questions for Acquiring Attributes of Unknown Concepts from Users

Our aim is to acquire the attributes of an unknown word’s concept from the user through dialogue. Specifically, we set restaurant cuisine type as the attribute to obtain and showed how to generate specific questions based on the estimated CM. We use two estimation methods: one based on the tar- get database and the other on the Web. A more appropriate CM was generated in terms of its dis- tribution and estimation accuracy by integrating these two CMs.

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Touch points in the restaurant branch

Touch points in the restaurant branch

Opposite from the industrial sector, the service sector locates its customers in the ‘factory’. They are part of the environment where the service is being produced and/or delivered (Berry & Lampo, 2004). This allows them to acquire many more insights and experiences during the whole customer journey than customers from manufactured goods. Especially in restaurants they are able to monitor the entire process. They are aware of everything that happens from the moment they enter until the moment they leave, for example the pace at which the waiters are working, the impression they get from the interior, the smell from the food, sometimes they are even able to see how the food is being prepared! All these little moments that give an impression on how they connect with and perceive the restaurant can be defined as touch points (Lemon & Verhoef, 2016). As one can understand, these touch points form an important aspect of the customer journey.

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Marketing Fast Food: Impact of Fast Food Restaurants in Children’s Hospitals

Marketing Fast Food: Impact of Fast Food Restaurants in Children’s Hospitals

asked directly about purchase of fast food on the day of survey. The first was, “Did you buy food from a fast food restaurant today?” Those who responded affirmatively checked any of 10 named restaurant options or “other.” The second question asked, “Did you eat or purchase McDonald’s food today?” and, if yes, “Was the food you purchased today from a McDonald’s located in the hos- pital?” Other questions determined the last time “you gave your children food from a McDonald’s restaurant” (choices were today, yesterday, within the past 2–7 days, within the past 30 days, ⬎ 30 days ago, and never), how often the children eat fast food, use of rewards for good behavior that day, familiarity with the hospital, and reasons for eating McDonald’s food that day.

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Hotel and restaurant management education

Hotel and restaurant management education

As a concluding point it can be suggested that after an intense period of growth and development, hotel and restaurant management education is now in a good position to achieve the following: to provide new insights into the operation and management of a major global economic activity, to contribute to the effective stewardship of scarce resources used by hospitality and to ensure that those who leave their courses have a range of knowledge and competencies for their career, whether it be in hospitality or elsewhere. It is these features that will make hospitality management education relevant for the future.

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Location-based social networking media for restaurant promotion and food review using mobile application

Location-based social networking media for restaurant promotion and food review using mobile application

This type of application allows users to manually discover restaurant by typing specific search criteria such as restaurant name, restaurant address, or type of food. Recent applications utilize GPS technology that allows users to search for nearby restaurants based on their location. According to the research by xAd and Telmetrics [10], location is the main reason that makes smart phones users visits the restaurant after they search it. Usually, the feature of restaurant and food review and restaurant search is combined into one application such as in Open Rice Indonesia and Makan Di Mana.

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Restaurant Management System Over Private Network

Restaurant Management System Over Private Network

The model includes one DIGISOL DG BG 4100NU wireless router, RJ 45 cables to establish Ethernet LAN connections, two laptops connected in an Ethernet LAN connection and multiple wireless devices all accessing the wireless network. The wired LAN connections between the two computers and the router form a private network with the static IP configurations of 192.168.1.2, 192.168.1.4 and 192.168.1.1. The dynamic address allocation is turned off to reduce ambiguity due to network change. The two computers in the network configuration belong to the manager and the chef respectively with the web application running on server with IP address 192.168.1.3. Various other devices(smart phones) are introduced into the system which simulate the customers visiting the restaurants. Each customer can access the application running on the main server by logging into the router network and typing in the IP address 192.168.1.4 in the browser search window. Therefore any incoming user well within the range of the restaurant premises can place an order after proper authentication without the need to connect to the internet, or call the waiter. The customer accesses the digital menu and selects the desired quantity and type of food required. The bill is automatically displayed and additional orders are appended to the same bill. New customers can signup with the links provided. The two main computers connected by Ethernet connection act as the manager server and the chef server. Both can be setup in different rooms and will run the same application. The manager server hosts the entire application using WAMP server with inbuilt PhpMyadmin, Mysql and Apache files. The application backend works on Mysql DBMS, the front end programming has been done in Html with integration

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Content retrieval and mobile users: An outdoor investigation of an ambient travel guide

Content retrieval and mobile users: An outdoor investigation of an ambient travel guide

The tasks were split into two types: specific (S) and general (G). The S tasks were to test a specific feature such as the pop-up of a content item when a user is within an information zone. The G tasks gave the user a more open task, such as to find information on a topic, site, restaurant, and so on but something plausible given the situation. These searches for information were performed via a query box on the mobile device. Although the user could browse, this task was not tested in this preliminary test. Much of information retrieval work on the mobile device stresses the use of categories to traverse through on the grounds that it is easier for the user to click through a series of short menus. However, here we wanted to investigate the use of our search engine in a mobile environment. We did not test our category- based view in this particular experiment.

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Out of Domain Spoken Dialogs in the Car: A WoZ Study

Out of Domain Spoken Dialogs in the Car: A WoZ Study

The acceptance of smartphones is a success story. These devices allow people to access the Internet nearly anywhere at anytime. While driving, using a smartphone is prohibited in many countries as it distracts the driver. Regardless of this prohibition, people use their smartphone and cause severe in- juries (National Highway Traffic Safety Adminis- tration (NHTSA), 2013). In order to reduce driver distraction, it is necessary to integrate the smart- phones functionality safely into in-car infotain- ment systems. Since hands and eyes are involved in driving, a natural and intuitive speech-based in- terface increases road safety (Maciej and Vollrath, 2009). There are already infotainment systems with Internet applications like e.g. weather, music streaming, gas prices, news, and restaurant search. However, conversational spoken dialog sys- tems (SDS) to control all these applications and

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