Dining

Restaurants' primary objective is to provide comfort and satisfaction to guest without compromising the operational efficiency of the business. This research aimed to determine the operational efficiency and customer satisfaction of restaurants as a basis for business operation enhancement. Specifically to determine the operational efficiency of the restaurant in terms of kitchen operations and dining operations and the level of customer satisfaction of the restaurant business in terms of: Product, Policies, People, Processes and Proactivity as well as the problems encountered by the restaurant in their operation and customer service. Descriptive research design was used with managers and customers as respondents of the study. It was concluded that majority of the restaurants are operating for more than a year with sufficient number of employees having enough seating capacity that accommodate large volume of customers. Restaurants are efficient on the aspect of kitchen and dining operations and sometimes encountered problems. Customers are satisfied in terms of 5 P's. It was found out that there is no significant difference in the operational efficiency of restaurant when grouped according to profile variables. An action plan for continuous business operation enhancement on operational efficiency and customer satisfaction was proposed.

This study empirically analyzes the degree of importance of a restaurant's physical environmental elements for Turkish customers in Turkey and examines the relationship between restaurant physical environmental elements and customer characteristics. Five different types of restaurants were selected for the survey conducted in Istanbul, Turkey. Questionnaires were used to collect data from384 restaurant customers between December 2014 and March 2015. Factor analysis, t-test and ANOVA methods were used to analyze data. Study results indicate that effective factor groups regarding restaurant physical environment for Turkish customers in Istanbul are respectively service staff, facility aesthetics, layout, ambience, table setting and lighting. Furthermore, the study portrays that physical environmental factors differentiate depending on the demographic characteristics of customers.

The editors introduce the themes of the volume by exploring the history and meaning of multi-sensory images in historical and contemporary contexts. This introductory chapter addresses the concept of a multi-sensory image and the modern re-turn to embodiment and the senses that makes the topic of the volume ripe for exploration. Illustrative examples of multi-sensory images are presented from ancient Roman and medieval contexts, which segue with themes developed throughout the volume. The chapter concludes with an overview of the contents of the ensuing chapters.

"In 1983, the artist Daniel Spoerri created "Lunch on the Grass", a work designed to be excavated decades later. between archeology and contemporary art ...

En 1983, le plasticien Daniel Spoerri crée "Le déjeuner sous l'herbe", une oeuvre conçue pour être fouillée quelques décennies plus tard entre archéologie et art contemporain..."

In 1983, the artist Daniel Spoerri created "Lunch on the Grass", a work designed to be excavated decades later. between archeology and contemporary art ... En 1983, le plasticien Daniel Spoerri crée "Le déjeuner sous l'herbe", une oeuvre conçue pour être fouillée quelques décennies plus tard entre archéologie et art contemporain...

One of my colleagues wonders why I don’t eat – I often go until late in the afternoon until I take my first bite of the day.  My simple response is that I don’t like to eat.

I don’t enjoy eating for nourishment. But I do enjoy dining and the entire dining experience. 

I refuse to eat at any of the “chains” where they deep-fry you to death and the portions are obscenely giganormous. When a dish is served to me, I don’t like my first response to be one of intimidation as in; “Holy cow, I will NEVER finish THAT.” Ughhh…

Offering a new perspective on a canonical work of early French Japonisme, this paper explores the ceramic Service Rousseau as an exemplar of both ornamental and material innovation. Previous scholarship has focused almost exclusively on the Japanese motifs Félix Bracquemond used to decorate this popular and influential tableware. While an analysis of Japanese sources and their adaptation remains crucial to the interpretation of these ceramics, this paper also demonstrates how the materiality, production, and use of the service enrich its cultural and historical meaning. Manufactured in faïence during the late 1860s, the Service Rousseau rejected the French convention of porcelain table settings and established a new discourse around the experiential and political potential of earthenware. Much more than just a material support, earthenware imbued the Service Rousseau with phenomenological and cultural significance, and this paper uncovers how the physical properties of the setting – its texture, weight, manufacture, decoration, and display – transformed the tableware into a revolutionary work of modern French design. By examining how these ceramics paired touch codes with Japanese taste, this study enhances the standard narrative of the Service Rousseau to reveal how this cross-cultural dinnerware challenged visual, material, and social hierarchies in Second-Empire France.

Drawing on ethnographic interviews with customers, this paper looks at the experience of dining at Dans le Noir?, a restaurant in London where eating is carried out in complete darkness. As an exemplary gastro-tourist site within the expanding leisure economy at which sensory alterity is sought, we argue that the transformation of the usual unreflexive habits of sensing while dining offer opportunities to encounter difference and reflect upon our culturally located ways of sensing the world. In focusing upon the altered experience of apprehending space, eating and socialising in the absence of light, we contend that this dining experience offers broader suggestions about how we might reconsider the qualities and potentialities of darkness, a condition which has been historically feared and reviled in the west.

Discovered in Suffolk during the Second World War, the Mildenhall Treasure is one of the most spectacular collections of late Roman silver tableware from the Roman Empire. This book offers a comprehensive study of the 28 pieces of the Mildenhall treasure in the British Museum, the majority of which was crafted in the fourth century AD. The catalogue section provides an in-depth study of the form, decoration and mythological themes of the individual pieces, as well as discussing the parallels with other items of silver plate known from the period. Supplementary essays provide further background to the discovery of the treasure and place it within a wider archaeological and art-historical context. The book also features new scientific analyses of the contents of the treasure and discusses the inscriptions found on individual objects.

A link to a PDF of the publication can be found here:

https://webarchive.nationalarchives.gov.uk/20190801105206/https://www.britishmuseum.org/research/publications/research_publications_series.aspx#AllResearchPublications

Restaurants' primary objective is to provide comfort and satisfaction to guest without compromising the operational efficiency of the business. This research aimed to determine the operational efficiency and customer satisfaction of restaurants as a basis for business operation enhancement. Specifically to determine the operational efficiency of the restaurant in terms of kitchen operations and dining operations and the level of customer satisfaction of the restaurant business in terms of: Product, Policies, People, Processes and Proactivity as well as the problems encountered by the restaurant in their operation and customer service. Descriptive research design was used with managers and customers as respondents of the study. It was concluded that majority of the restaurants are operating for more than a year with sufficient number of employees having enough seating capacity that accommodate large volume of customers. Restaurants are efficient on the aspect of kitchen and dinin...

In this chapter, two excellent examples from Hungary are presented as cases related to the issues discussed in Chapter 2.6, titled Social responsibility and quality: issues of competitiveness and sustainable development. One case is about a Sustainable restaurant initiative introduced by the Heroes of Responsible Dining Foundation, while the other concerns the Safe place certification developed by the CertUnion certification and consulting company. Both cases are examples for presenting responsibility, quality and innovation from different approaches while contributing to both competitiveness and sustainable development.