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Public Health Nutrition, ISSN 1368-9800, 02/2013, Volume 17, Issue 11, pp. 2445 - 2452
Journal Article
Public Health Nutrition, ISSN 1368-9800, 11/2016, Volume 19, Issue 16, pp. 3048 - 3054
Objective: Large portion sizes in restaurants have been identified as a public health risk. The purpose of the present study was to determine whether customers... 
Worksite cafeteria | Restaurant | Adults | Food service | Reduced-size entrées | SIZE | Reduced-size entrees | ENERGY-INTAKE | MEALS | OBESITY | PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH | NUTRITION & DIETETICS | CALORIES | CONSUMERS | Portion Size | Workplace | Meals | Energy Intake | Humans | Restaurants | Research Papers | Interventions
Journal Article
International journal of behavioral nutrition and physical activity, ISSN 1479-5868, 2017, Volume 14, Issue 1, pp. 41 - 11
Background: The aim of this research was to investigate whether increased portion sizes of vegetables and decreased portion sizes of meat on main dishes... 
Restaurant | Vegetables | Diet | Intake | Portion size | Menu | Meat | PHYSIOLOGY | FOOD-INTAKE | ENERGY-INTAKE | OBESITY | NUTRITION & DIETETICS | SUPERSIZE | FRUIT | ALCOHOL | HEALTH | APPETITE | CUES | Humans | Middle Aged | Portion Size | Male | Restaurants | Socioeconomic Factors | Cross-Over Studies | Young Adult | Consumer Behavior | Adolescent | Menu Planning | Aged, 80 and over | Adult | Female | Aged | Child | Prevention | Obesity | Exercise | Food habits | Analysis | Health aspects | Services
Journal Article
International Journal of Hospitality Management, ISSN 0278-4319, 09/2017, Volume 66, pp. 66 - 76
Journal Article
International Journal of Hospitality Management, ISSN 0278-4319, 03/2013, Volume 32, Issue 1, pp. 169 - 178
► We examine the mechanism of customer value incorporating both tangible and intangible elements in restaurant foodservice provision. ► Customer affective... 
Task performance | Entertainment cues | Food quality | Perceived value | Employee hospitability | QUALITY | PRICE | LOYALTY | MODEL | SATISFACTION | BEHAVIORAL INTENTIONS | EMOTIONS | HOSPITALITY, LEISURE, SPORT & TOURISM | SERVICE | EXPERIENCE | Food service employees | Restaurants | Employee performance
Journal Article
Journal of Studies on Alcohol and Drugs, ISSN 1937-1888, 01/2011, Volume 72, Issue 1, pp. 117 - 124
Journal Article
BMC Public Health, ISSN 1471-2458, 12/2017, Volume 17, Issue 1, pp. 1 - 8
Background Children regularly consume foods from quick-service restaurants (QSR), but little is known about the foods that children order, the calories and... 
Garbage collection | Nutrition | Feasibility studies | Parents | Restaurants | Calories | Sodium | Menus | Calorimetry | Nutrients | Children | Food consumption | Meals | Bomb calorimetry | Food | Condiments | Child diet | Fast food | Dietary assessment | Quick-service restaurants | Plate-waste
Journal Article
International Journal of Hospitality Management, ISSN 0278-4319, 2009, Volume 28, Issue 4, pp. 563 - 572
This study was designed to examine the relationships among consumption emotions, customer satisfaction, switching barriers, and revisit intention. Four... 
Switching barriers | Consumption emotions | Full-service restaurant | Customer satisfaction | Revisit intention | BEHAVIOR | SERVICE QUALITY | INDUSTRIES | MODEL | BRAND LOYALTY | SATISFACTION | COSTS | CONSEQUENCES | HOSPITALITY, LEISURE, SPORT & TOURISM | CONSUMER RESEARCH | ANTECEDENTS | Analysis | Restaurants
Journal Article
Journal of Business Research, ISSN 0148-2963, 2009, Volume 62, Issue 4, pp. 451 - 460
Journal Article