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Restaurants
Selected AbstractsECONOMIC EFFECTS OF SMOKING BANS ON RESTAURANTS AND PUBSECONOMIC AFFAIRS, Issue 4 2008Barrie Craven The United Kingdom has recently enacted smoking bans in public places such as restaurants and pubs. Public health advocates argue that bans are necessary because non-smokers need protection from second-hand smoke. Advocates also claim that bans do not exert harm on owners because of a vast empirical literature showing that restaurants and bars in the United States never suffer harm following bans. This paper examines whether these claims are true by developing a model within the Coasian framework whereby owners of businesses have incentives to deal with smoking disputes between smokers and non-smokers. Our model demonstrates that it is incorrect to argue that smoking bans are necessary because the private market has no method of attempting to solve smoking problems. It also predicts that bans exert different effects on different businesses: some will be unaffected while others will experience losses or gains. Our literature review reveals that predictions of differential effects are consistent with the empirical evidence. [source] CONSUMER ASSESSMENT OF THE SAFETY OF RESTAURANTS: THE ROLE OF INSPECTION NOTICES AND OTHER INFORMATION CUESJOURNAL OF FOOD SAFETY, Issue 4 2006SPENCER HENSON ABSTRACT This paper explores the ways in which consumers assess the safety of food in restaurants and other eating-out establishments, and the resulting impact on restaurant choice. The analysis builds on the existing literature on restaurant choice more generally and a growing body of studies on the impact of official inspection information on the perceived safety of restaurants. Based on a two-stage consumer study in the City of Hamilton in Ontario, Canada, involving focus groups and a postal survey, the research highlights how consumers base their assessment of food safety in restaurants using a range of visible indicators of the experience and/or credence characteristics associated with foodborne illness. These include their observed judgments of restaurant hygiene, the overall quality of the restaurant, external information, including official inspection certificates, and the level of patronage. The use of these broad groups of indicators varies across consumer subgroups according to gender, age, level of education and recollections of past incidences when a restaurant was closed and/or convicted for food safety reasons. [source] Superstar Effects in Deluxe Gastronomy , An Empirical Analysis of Value Creation in German Quality RestaurantsKYKLOS INTERNATIONAL REVIEW OF SOCIAL SCIENCES, Issue 4 2009Thomas Ehrmann Summary We analyze whether superstar effects (disproportionate income effects) exist in the deep-pocket market for quality gastronomy in Germany, and what factors determine the stars' rents. In quality gastronomy, the stars can be the restaurant chefs. Building on Rosen's (1981) and Adler's (1985) central theories on star effects, we explore two potential sources of stardom. Following Rosen (1981), we test if quality differences between the chefs' performances have a direct effect on financial rewards ("direct superstar effect"). Following Adler (1985), we assess the income effect of a media presence of chefs ("classical Superstar effect"). Through this, we deal with an economic issue of general interest: does it pay more to develop your skills in your core business to perfection, or to maintain the current level of skills and invest in self-marketing? Analyzing a sample of 288 restaurants, for potential star effects by differences in quality, we find that higher quality increases chefs' revenues. Yet, revenues do not increase disproportionately, and achieving higher quality requires substantial investments in exquisite ingredients, excellent staff and prime ambience. This problem, also called the "agony of the stars", has manifested itself in the bankruptcies of European three-star restaurants in recent years. As regards potential star effects by differences in media presence, we observe a positive impact of TV appearances on financial rewards. Yet, these income effects are moderate as well, so there is neither a direct, nor a classical superstar effect in quality gastronomy. We argue that although both perfection of skills and self-marketing have similarly positive income effects, self-marketing seems both the less risky and the less stressful way to enhance income. [source] "I'll Take Chop Suey": Restaurants as Agents of Culinary and Cultural ChangeTHE JOURNAL OF POPULAR CULTURE, Issue 4 2003Samantha Barbas First page of article [source] Titelbild: Bauphysik 3/2008BAUPHYSIK, Issue 3 2008Article first published online: 3 JUN 200 Am 9. Februar 2005 wurde in Moskau der Grundstein für Europas größten Wolkenkratzer mit 365 m Höhe, bestehend aus zwei Türmen und einer Aufzugsnadel mit Antenne (Höhe 509 m), gelegt (Peter Schweger, ASP SCHWEGER ASSOZIIERTE Gesamtplanung GmbH, Hamburg und Sergei Tchoban, nps tchoban voss GbR, Architekten BDA, Berlin; Visualisierung: Min Pai +, Hongkong). In den beiden gläsernen Turmkappen sind Restaurants, Lounge- und Poolbereiche für das Grand Hyatt Hotel sowie eine öffentliche Aussichtsplattform vorgesehen. Das Klimakonzept für die Turmkappen wird in diesem Heft vorgestellt (siehe Beitrag S. 187). [source] Dem Himmel entgegen , Klimadesign für den Federation Tower MoskauBAUPHYSIK, Issue 3 2008Claudius Reiser Dipl.-Ing. In der Entwicklung des Klimakonzeptes der Turmkappe Ost des Federation Towers in Moskau wurden modernste Simulationswerkzeuge eingesetzt. Die vollständig gläserne Turmkappe in 365 m Höhe soll Raum für einen der schönsten und exklusivsten Bereiche des Hotels geben. Diverse Restaurants, Bars und Lounges sowie ein Sky Dance Club sollen einmal zum Verweilen und zur nächtlichen Vergnügung einladen und dabei stets einen traumhaften Blick über die gesamte Stadt ermöglichen. Mit Hilfe der Simulation wurde für die Turmkappe ein Klimakonzept entwickelt und überprüft, das die thermische Behaglichkeit unter Berücksichtigung von Architektur, Klima und Nutzung gewährleistet. Dazu wurde die Architektur inklusive der Klimatechnik in einem 3D-Modell abgebildet und für den Sommer- und Winterfall berechnet. Der vorliegende Beitrag vollzieht den Planungsablauf von der Lastberechnung bis hin zur Erstellung und Bewertung des Klimakonzeptes in der Simulation. Skywards , climate design for the Moscow Federation Tower. Advanced simulation tools were used in developing the climate design for the roof covering the taller of the two blocks at Moscow's Federation Tower. The all-glass roof space at a height of 365 m is designed to accommodate the finest and most exclusive hotel areas. Several restaurants, bars and lounges and a Sky Dance Club will offer entertainment and fabulous views across the whole city. Simulations were used to develop and verify a design that ensures thermal comfort taking into account architectural, climate and utilisation requirements. The structure and the building services were simulated based on a 3D model, and simulations were carried out for summer and winter scenarios. This paper describes the design process including load calculations and the development and assessment of the climate design by means of simulation. [source] Allergic reactions in the community: a questionnaire survey of members of the anaphylaxis campaignCLINICAL & EXPERIMENTAL ALLERGY, Issue 6 2005A. Uguz Summary Background Allergic reactions to food are well recognized in both children and adults, but because of their relative infrequency their typical features may not be readily recognized by patients and their medical care givers who are not allergists. Objective We sought to investigate the circumstances and clinical characteristics of food allergies in adults and children in the community. Methods Self-completed questionnaire responses over a 6-month period from 109 members of the Anaphylaxis Campaign, the major British patient resource group for people who have suffered severe allergic reactions. Results One hundred and nine respondents reported 126 reactions during the study period. Seventy-five were children (under 16 years, median age 6 years at the time of reaction). Predictably more boys than girls were reported to have had reactions but more women reported reactions than men (P<0.05). Although the groups were equally aware of their food allergies the children had undergone diagnostic tests more often (P<0.001). Foods were implicated in 112 (89%) of reports. Restaurants were implicated less often (14%) than in other series, probably reflecting British eating habits. Children with asthma reported more severe reactions than those without asthma (P=0.008), although frequency or severity of recent asthma symptoms was not associated with severity of allergic reaction reported. When available, self-injectable adrenaline was used in 35% of severe reactions and 13% of non-severe reactions (P=0.01). A quarter of adults who received one dose of adrenaline also received a second dose. Conclusion The allergens implicated in this report reflect previous data from similar patient groups in North America. Asthmatic children suffer more severe reactions than non-asthmatic children. It appears that British adults need better access to expert care of their allergies. Even when it is prescribed and available self-injectable adrenaline appears under-used in severe reactions. The incidence of severe but non-fatal allergic reactions in the UK may have been underestimated in the past. [source] Monitoring pyrethroid resistance in field collected Blattella germanica Linn. (Dictyoptera: Blattellidae) in IndonesiaENTOMOLOGICAL RESEARCH, Issue 2 2009Intan AHMAD Abstract The German cockroach, Blattella germanica, is a major and the most common pest in public areas in Indonesia. Although intensive control measures have been carried out to control the populations of this pest, results have been far from successful, which is believed to be because of its resistance to insecticides. A standard World Health Organization (WHO) glass jar test was carried out to determine the resistance level of this insect to pyrethroid insecticides, the most commonly used insecticides for cockroach control in Indonesia. A susceptible S1 strain collected from Tembagapura Papua was compared with four strains collected from Bandung, West Java: strain S2, from a local restaurant; strain S3, from the Bandung train station; and strains S4 and S5, from two different hotels. All strains showed low resistance to the pyrethroid, except the S5 strain, which had a Resistance Ratio (RR)50 of 95 for permethrin. The addition of piperonyl butoxide (PBO) suggests that the detoxifying enzyme mixed function oxidases (MFO) played an important role in the development of resistance to permethrin in the S5 strain, suggested by the high Synergist Ratio (SR) of 70.4. However, the low level of resistance to cypermethrin was not affected by PBO, suggesting that other mechanisms of pyrethroid resistance are involved. Our study is the first report of German cockroach resistance to permethrin in Indonesia, and the findings can be used in formulating potential strategies for cockroach resistance management. [source] Fair Trade Community CaféACCOUNTING PERSPECTIVES, Issue 2 2010KAREN LIGHTSTONE capitaux propres; erreurs comptables; petite entreprise; rentabilité Abstract This case concerns the real operations of a café in a small town in Nova Scotia, Canada. It is a second location of a theme restaurant, with the first location successfully operating for a number of years. The owner of the first location, and senior partner of the second café, is available for advice but does not participate in the day-to-day operations of the second location; there are two junior partners who run the business. The focus is on the financial statements generated by an external bookkeeping service. The income statement reports a significant loss, and some of the accounts on the balance sheet and income statement do not make sense for this type of business. Simple ratio and variance analysis provides information for students to determine where problems lie. The case presents a good opportunity for students who have a basic understanding of financial statements to read a set of real statements generated by a bookkeeping service. Not all transactions are logical for a small café, although the financial information is from a real café in operation. The case also contains industry information on the operations of small food and drinking businesses located in Nova Scotia. Fair Trade Community Café Résumé Le cas exposé par l'auteure a trait à l'exploitation d'un véritable café situé dans une petite ville de Nouvelle-Écosse, au Canada. Il s'agit du second établissement d'un restaurant à thème dont le premier établissement exerce ses activités avec succès depuis plusieurs années. Le propriétaire du premier établissement, et associé majoritaire du second, est disposéà prodiguer des conseils mais ne participe pas à l'exploitation quotidienne du second café, que dirigent deux associés minoritaires. Le cas porte sur les états financiers produits par un service externe de tenue des comptes. Le compte de résultat fait état d'une perte importante, et certains des comptes du bilan et des postes du compte de résultat ne conviennent pas à ce type d'entreprise. Une simple analyse des ratios et des écarts fournit de l'information permettant aux étudiants de diagnostiquer les problèmes qui se posent. Le cas offre aux étudiants possédant une connaissance de base de la façon dont les états financiers sont établis une excellente occasion de lire un jeu d'états financiers véritables, produits par un service de tenue des comptes. Toutes les opérations ne sont pas logiquement celles d'un petit café, bien que les données financières proviennent d'un établissement authentique. Le cas contient également des informations sectorielles sur les activités de petites entreprises du secteur de l'alimentation établies en Nouvelle-Écosse. [source] Consumer response to tobacco smoke in service settingsJOURNAL OF CONSUMER BEHAVIOUR, Issue 4 2010Frederic B. Kraft Establishing smoking policies which accommodate customers' smoking preferences is a major problem for restaurants, bars, hotels, and other firms in the service industry. This study is based on the premise that tobacco smoke can be considered a component of both the physical and ambient retail service environment. Because of legal and ethical concerns, the presence or absence of environmental tobacco smoke (ETS) in two types of eating facilities (bar and fine dining restaurant) was operationalized by the presentation to respondents of photographs which pictured customers in a setting where smoking was either present or absent. The success of this method of manipulation of the treatment variable was assessed with a thought listing procedure. Thought listing responses indicate that both treatments (type of facility and smoking policy) were adequately conveyed by the photographs. Results indicate that cognitive, emotional, and behavioral responses were all negatively affected by the presence of tobacco smoke. The conclusion is that managers who permit smoking in their facilities risk losing non-smoking patrons while smokers are little affected by either the presence or absence of smoke. The major contributions of this study include both the exploration of tobacco smoke as part of the retail service environment for eating establishments and the use of thought listings as a manipulation check for variables which were manipulated through use of photographs depicting the treatment conditions. Copyright © 2010 John Wiley & Sons, Ltd. [source] CONSUMER ASSESSMENT OF THE SAFETY OF RESTAURANTS: THE ROLE OF INSPECTION NOTICES AND OTHER INFORMATION CUESJOURNAL OF FOOD SAFETY, Issue 4 2006SPENCER HENSON ABSTRACT This paper explores the ways in which consumers assess the safety of food in restaurants and other eating-out establishments, and the resulting impact on restaurant choice. The analysis builds on the existing literature on restaurant choice more generally and a growing body of studies on the impact of official inspection information on the perceived safety of restaurants. Based on a two-stage consumer study in the City of Hamilton in Ontario, Canada, involving focus groups and a postal survey, the research highlights how consumers base their assessment of food safety in restaurants using a range of visible indicators of the experience and/or credence characteristics associated with foodborne illness. These include their observed judgments of restaurant hygiene, the overall quality of the restaurant, external information, including official inspection certificates, and the level of patronage. The use of these broad groups of indicators varies across consumer subgroups according to gender, age, level of education and recollections of past incidences when a restaurant was closed and/or convicted for food safety reasons. [source] WHAT FEATURES DRIVE RATED BURGER CRAVEABILITY AT THE CONCEPT LEVEL?JOURNAL OF SENSORY STUDIES, Issue 1 2004JACQUELINE BECKLEY ABSTRACT This paper deals with the analysis of drivers for self-defined craveability assessed in an Internet-based, conjoint analysis task. The stimuli comprised 36 descriptions of restaurant hamburgers, including product features, benefits, restaurant names, and emotional reactions that might ensue after eating the hamburger. Elements were combined into concepts by experimental design, and the resulting concepts evaluated by 145 respondents, on the attribute of craveability. Models relating the presence/absence of concept elements to ratings revealed that statements about the hamburger itself were the most powerful, but that no single element was highest across all the respondents. Segmentation of the 145 individuals by the pattern of their individual utilities revealed four key segments. These are Elaborates who may be sensory-oriented and respond strongly to product descriptions; Classics who like the notion of a grilled hamburger; Imaginers who respond to restaurant name and advertising copy; and Emotionals who respond to statements about food to descriptions how the eater feels after consumption. [source] Can Nutritional Label Use Influence Body Weight Outcomes?KYKLOS INTERNATIONAL REVIEW OF SOCIAL SCIENCES, Issue 4 2009Andreas C. Drichoutis SUMMARY Many countries around the world have already mandated, or plan to mandate, the presence of nutrition related information on most pre-packaged food products. Health advocates and lobbyists would like to see similar laws mandating nutrition information in the restaurant and fast-food market as well. In fact, New York City has already taken a step forward and now requires all chain restaurants with 15 or more establishments anywhere in US to show calorie information on their menus and menu board. The benefits were estimated to be as much as 150,000 fewer obese New Yorkers over the next five years. The implied benefits of the presence of nutrition information are that consumers will be able to observe such information and then make informed (and hopefully healthier) food choices. In this study, we use the latest available dataset from the US National Health and Nutrition Examination Survey (2005,2006) to explore whether reading such nutrition information really has an effect on body weight outcomes. In order to deal with the inherent problem of cross-sectional datasets, namely self-selection, and the possible occurrence of reverse causality we use a propensity score matching approach to estimate causal treatment effects. We conducted a series of tests related to variable choice of the propensity score specification, quality of matching indicators, robustness checks, and sensitivity to unobserved heterogeneity, using Rosenbaum bounds to validate our propensity score exercise. Our results generally suggest that reading nutrition information does not affect body mass index. The implications of our findings are also discussed. [source] Using community-based participatory research to design and initiate a study on immigrant worker health and safety in San Francisco's Chinatown restaurantsAMERICAN JOURNAL OF INDUSTRIAL MEDICINE, Issue 4 2010Meredith Minkler DrPH Abstract Background Restaurant workers have among the highest rates of work-related illness and injury in the US, but little is known about the working conditions and occupational health status of Chinese immigrant restaurant workers. Methods Community-based participatory research (CBPR) was employed to study restaurant working conditions and worker health in San Francisco's Chinatown. A community/academic/health department collaborative was formed and 23 restaurant workers trained on research techniques and worker health and safety. A worker survey instrument and a restaurant observational checklist were collaboratively developed. The checklist was piloted in 71 Chinatown restaurants, and the questionnaire administered to 433 restaurant workers. Results Restaurant workers, together with other partners, made substantial contributions to construction of the survey and checklist tools and improved their cultural appropriateness. The utility of the checklist tool for restaurant-level data collection was demonstrated. Conclusions CBPR holds promise for both studying worker health and safety among immigrant Chinese restaurant workers and developing culturally appropriate research tools. A new observational checklist also has potential for restaurant-level data collection on worker health and safety conditions. Am. J. Ind. Med. 53:361,371, 2010. © 2010 Wiley-Liss, Inc. [source] Analysis of consumers' preferences and behavior with regard to horse meat using a structured survey questionnaireANIMAL SCIENCE JOURNAL, Issue 6 2009Woon Yong OH ABSTRACT In this study, a structured survey questionnaire was used to determine consumers' preferences and behavior with regard to horse meat at a horse meat restaurant located in Jeju, Korea, from October 1 to December 24, 2005. The questionnaire employed in this study consisted of 20 questions designed to characterize six general attributes: horse meat sensory property, physical appearance, health condition, origin, price, and other attributes. Of the 1370 questionnaires distributed, 1126 completed questionnaires were retained based on the completeness of the answers, representing an 82.2% response rate. Two issues were investigated that might facilitate the search for ways to improve horse meat production and marketing programs in Korea. The first step was to determine certain important factors, called principal components, which enabled the researchers to understand the needs of horse meat consumers via principal component analysis. The second step was to define consumer segments with regard to their preferences for horse meat, which was accomplished via cluster analysis. The results of the current study showed that health condition, price, origin, and leanness were the most critical physical attributes affecting the preferences of horse meat consumers. Four segments of consumers, with different demands for horse meat attributes, were identified: origin-sensitive consumers, price-sensitive consumers, quality and safety-sensitive consumers, and non-specific consumers. Significant differences existed among segments of consumers in terms of age, nature of work, frequency of consumption, and general level of acceptability of horse meat. [source] Fast food and neighborhood stroke risk,ANNALS OF NEUROLOGY, Issue 2 2009Lewis B. Morgenstern MD Objective To investigate the association between the number of fast food restaurants and ischemic stroke in neighborhoods. Methods This work was a prespecified part of the Brain Attack in Corpus Christi (BASIC) project. Ischemic stroke cases were prospectively ascertained in Nueces County, Texas. Home addresses were geocoded and used to establish the census tract for each stroke case. Census tracts were used as proxies for neighborhoods (n = 64). Using a standard definition, fast food restaurants were identified from a commercial list. Poisson regression was used to study the association between the number of fast food restaurants in the neighborhood, using a 1-mile buffer around each census tract, and the risk of stroke in the neighborhood. Models were adjusted for demographics and neighborhood socioeconomic status (SES). Results There were 1,247 completed ischemic strokes from January 2000 through June 2003 and 262 fast food restaurants. The median number of fast food restaurants per census tract including buffer was 22 (interquartile range, 12,33). Adjusting for neighborhood demographics and SES, the association of fast food restaurants with stroke was significant (p = 0.02). The association suggested that the risk of stroke in a neighborhood increased by 1% for every fast food restaurant (relative risk, 1.01; 95% confidence interval [CI], 1.00,1.01). The relative risk of stroke comparing neighborhoods in the 75th to the 25th percentile of the distribution of fast food restaurants was 1.13 (95% CI, 1.02,1.25). Interpretation Controlling for demographic and SES factors, there was a significant association between fast food restaurants and stroke risk in neighborhoods in this community-based study. Ann Neurol 2009;66:165,170 [source] Jil Sander Boutique and Derek Lam Boutique, New York CityARCHITECTURAL DESIGN, Issue 1 2010Jayne Merkel Abstract The recession devastating retail in most places is nowhere to be found in a recently shabby area of New York's SoHo, just north of Chinatown. Among a handful of new boutiques, galleries and at least one hot new restaurant are two recently opened shops that demonstrate the emerging interconnections between fashion and architectural design. Jayne Merkel explains that Jil Sander creative director Raf Simons, who is now designing the Jil Sander line, also designed the store that houses it and, a few doors away, the much lauded new designer Derek Lam selected one of his first customers, Kazuyo Sejima of SANAA, to design his first retail store. Copyright © 2010 John Wiley & Sons, Ltd. [source] Making Waves at East Beach CaféARCHITECTURAL DESIGN, Issue 2 2008Howard Watson Abstract Howard Watson describes how Littlehampton on the Sussex coast has become the unlikely home to a cutting-edge structure. The ,rippling, ribbed, brown steel mollusc' form of this year-round café-restaurant, realised by Heatherwick Studio and Adams Kara Taylor, celebrates its fresh seafood menu and beachside site. Copyright © 2008 John Wiley & Sons, Ltd. [source] A metric for corporate environmental indicators , for small and medium enterprises in the PhilippinesBUSINESS STRATEGY AND THE ENVIRONMENT, Issue 1 2009Purba Rao Abstract This paper is an outcome of the empirical research, funded by UNDP Philippines and National Economic Development Authority (NEDA), done to establish and implement a metric of corporate environmental indicators for SMEs in the Philippines. SMEs have always played a vital role in the creation of goods and services in the country. It is therefore imperative that SMEs adhere to safe environment practices so that the greening of industries in this region is consummate. In this research we have considered SMEs operating in the food and beverage, furniture, fashion accessories, hotel and restaurant, automotive parts and electroplating sectors. The metric adopted in this research follows the framework given by the Federal Environmental Ministry in Bonn and the Federal Environmental Agency in Berlin. ,,The empirical approach develops an exploratory analysis and a structural equation model to bring out statistically significant linkages between five latent constructs: environment management indicators, environment performance indicators, environmental performance, business performance and competitiveness. The research hopes to urge SMEs to implement this metric with confidence given that this would not only enhance their environmental performance but also lead to superior business performance and enhanced competitiveness. Copyright © 2006 John Wiley & Sons, Ltd and ERP Environment. [source] ECONOMIC EFFECTS OF SMOKING BANS ON RESTAURANTS AND PUBSECONOMIC AFFAIRS, Issue 4 2008Barrie Craven The United Kingdom has recently enacted smoking bans in public places such as restaurants and pubs. Public health advocates argue that bans are necessary because non-smokers need protection from second-hand smoke. Advocates also claim that bans do not exert harm on owners because of a vast empirical literature showing that restaurants and bars in the United States never suffer harm following bans. This paper examines whether these claims are true by developing a model within the Coasian framework whereby owners of businesses have incentives to deal with smoking disputes between smokers and non-smokers. Our model demonstrates that it is incorrect to argue that smoking bans are necessary because the private market has no method of attempting to solve smoking problems. It also predicts that bans exert different effects on different businesses: some will be unaffected while others will experience losses or gains. Our literature review reveals that predictions of differential effects are consistent with the empirical evidence. [source] Policy options for alcohol price regulation: the importance of modelling population heterogeneityADDICTION, Issue 3 2010Petra Sylvia Meier ABSTRACT Context and aims Internationally, the repertoire of alcohol pricing policies has expanded to include targeted taxation, inflation-linked taxation, taxation based on alcohol-by-volume (ABV), minimum pricing policies (general or targeted), bans of below-cost selling and restricting price-based promotions. Policy makers clearly need to consider how options compare in reducing harms at the population level, but are also required to demonstrate proportionality of their actions, which necessitates a detailed understanding of policy effects on different population subgroups. This paper presents selected findings from a policy appraisal for the UK government and discusses the importance of accounting for population heterogeneity in such analyses. Method We have built a causal, deterministic, epidemiological model which takes account of differential preferences by population subgroups defined by age, gender and level of drinking (moderate, hazardous, harmful). We consider purchasing preferences in terms of the types and volumes of alcoholic beverages, prices paid and the balance between bars, clubs and restaurants as opposed to supermarkets and off-licenses. Results Age, sex and level of drinking fundamentally affect beverage preferences, drinking location, prices paid, price sensitivity and tendency to substitute for other beverage types. Pricing policies vary in their impact on different product types, price points and venues, thus having distinctly different effects on subgroups. Because population subgroups also have substantially different risk profiles for harms, policies are differentially effective in reducing health, crime, work-place absence and unemployment harms. Conclusion Policy appraisals must account for population heterogeneity and complexity if resulting interventions are to be well considered, proportionate, effective and cost-effective. [source] Changes in per capita alcohol sales during the partial privatization of British Columbia's retail alcohol monopoly 2003,2008: a multi-level local area analysisADDICTION, Issue 11 2009Tim Stockwell ABSTRACT Aim To investigate the independent effects on liquor sales of an increase in (a) the density of liquor outlets and (b) the proportion of liquor stores in private rather than government ownership in British Columbia between 2003/4 and 2007/8. Design The British Columbia Liquor Distribution Branch provided data on litres of ethanol sold through different types of outlets in 89 local health areas of the province by beverage type. Multi-level regression models were used to examine the relationship between per capita alcohol sales and outlet densities for different types of liquor outlet after adjusting for potential confounding social, economic and demographic factors as well as spatial and temporal autocorrelation. Setting Liquor outlets in 89 local health areas of British Columbia, Canada. Findings The number of private stores per 10 000 residents was associated significantly and positively with per capita sales of ethanol in beer, coolers, spirits and wine, while the reverse held for government liquor stores. Significant positive effects were also identified for the number of bars and restaurants per head of population. The percentage of liquor stores in private versus government ownership was also associated significantly with per capita alcohol sales when controlling for density of liquor stores and of on-premise outlets (P < 0.01). Conclusion The trend towards privatisation of liquor outlets between 2003/04 and 2007/08 in British Columbia has contributed to increased per capita sales of alcohol and hence possibly also to increased alcohol-related harm. [source] Common edible insects and their utilization in ChinaENTOMOLOGICAL RESEARCH, Issue 5 2009Xiaoming CHEN Abstract This paper reviews the common edible insects and their use in China. One-hundred and seventy-eight insect species from 96 genera, 53 families and 11 orders are commonly eaten in China. Preparation of edible insects includes frying, braising, stewing, stewing after frying, boiling and roasting. The insect forms eaten range from eggs to adults; however, in restaurants most are larvae and pupae. More than 50 species have been analyzed for their nutritive elements and nutritional value and these data are reviewed here. Insect health foods sold in the Chinese market are also briefly discussed. [source] The performance of constructed wetlands for, wastewater treatment: a case study of Splash wetland in Nairobi KenyaHYDROLOGICAL PROCESSES, Issue 17 2001Daniel Muasya Nzengy'a Abstract The performance of a constructed wetland for wastewater treatment was examined for four months (December 1995 to March 1996). The study area, hereby referred to as the Splash wetland, is approximately 0·5 ha, and is located in the southern part of Nairobi city. Splash wetland continuously receives domestic sewage from two busy restaurants. Treated wastewater is recycled for re-use for various purposes in the restaurants. Both wet and dry season data were analysed with a view of determining the impact of seasonal variation on the system performance. The physical and chemical properties of water were measured at a common intake and at series of seven other points established along the wetland gradient and at the outlet where the water is collected and pumped for re-use at the restaurants. The physico-chemical characteristics of the wastewater changed significantly as the wastewater flowed through the respective wetland cells. A comparison of wastewater influent versus the effluent from the wetland revealed the system's apparent success in water treatment, especially in pH modification, removal of suspended solids, organic load and nutrients mean influent pH = 5·7 ± 0·5, mean effluent pH 7·7 ± 0·3; mean influent BOD5 = 1603·0 ± 397·6 mg/l, mean effluent BOD5 = 15·1 ± 2·5 mg/l; mean influent COD = 3749·8 ± 206·8 mg/l, mean effluent COD = 95·6 ± 7·2 mg/l; mean influent TSS = 195·4 ± 58·7 mg/l, mean effluent TSS = 4·7 ± 1·9 mg/l. As the wastewater flowed through the wetland system dissolved free and saline ammonia, NH4+, decreased from 14·6 ± 4·1 mg/l to undetectable levels at the outlet. Dissolved oxygen increased progressively through the wetland system. Analysis of the data available did not reveal temporal variation in the system's performance. However, significant spatial variation was evident as the wetland removed most of the common pollutants and considerably improved the quality of the water, making it safe for re-use at the restaurants. Copyright © 2001 John Wiley & Sons, Ltd. [source] Examining and identifying the determinants of travel expenditure patternsINTERNATIONAL JOURNAL OF TOURISM RESEARCH, Issue 5 2006Youcheng Wang Abstract This study examined the effects of socio-demographic, travel-related and psychographic variables on travel expenditures. The travel expenditure categories examined include lodging, meals and restaurants, attractions and festivals, entertainment, shopping, transportation and total expenditures. The results of the study provide a more comprehensive and holistic picture in the search of travel expenditure patterns based on multiple independent variables. This study reveals that, among the three groups of variables examined, income and trip-related characteristics were the most influential variables affecting tourism expenditures. Discussions and implications are also provided based on the study results. Copyright © 2006 John Wiley & Sons, Ltd. [source] Morgan Stanley Panel Discussion on Seeking Growth in Emerging Markets: Spotlight on ChinaJOURNAL OF APPLIED CORPORATE FINANCE, Issue 1 2005Financial Decision Makers' Conference The treasurer of McDonald's discusses investment opportunities in China with Morgan Stanley's chief economist and its head of investment banking in China. The consensus is that the economic outlook for the country is strong, subject to some concerns about the currency, and that ongoing reforms are expected to bring about greater stability and productivity. Progress in raising Chinese banks to international capital adequacy standards, and imposing transparency and accounting requirements, has been particularly impressive. McDonald's first went to mainland China in the early 1990s. Thanks to its success in attracting suppliers and local financing and partners, it now has 600 restaurants and an ambitious expansion plan. For other U.S. and overseas companies, China's position as a global manufacturing center, its R&D capabilities, and its potential consumer market will lead to acquisitions of local companies, joint ventures, and other forms of direct investment. China's accession into the World Trade Organization has also opened a number of sectors that were previously restricted to foreign investors, including financial services. [source] Sanitary versus environmental policies: fitting together two pieces of the puzzle of European vulture conservationJOURNAL OF APPLIED ECOLOGY, Issue 4 2010Antoni Margalida Summary 1.,Between 1996 and 2000 the appearance of bovine spongiform encephalopathy swiftly became one of the most serious public health and political crises concerning food safety ever experienced in the European Union (EU). Subsequent sanitary regulations led to profound changes in the management of livestock carcasses (i.e. the industrial destruction of around 80% of all animal carcasses), thereby threatening the last remaining healthy scavenger populations of the Old World and thus contradicting the long-term environmental policies of the EU. 2.,Several warning signs such as a decrease in breeding success, an apparent increase in mortality in young age classes of vultures and an increase in the number of cases of vultures attacking and killing cattle, as well as a halt in population growth, suggest that the decrease in the availability of food resources has had harmful effects on vulture populations. 3.,Between 2002 and 2005, a number of dispositions to the EU regulations (2003/322/CE 2005/830/CE) enabled conservation managers to adopt rapid solutions (i.e. the creation of vulture restaurants) aimed at satisfying the food requirements of vultures. However, these conservation measures may seriously modify habitat quality and have indirect detrimental effects on avian scavenger populations and communities. 4.,Synthesis and applications.,Conservation managers and policy-makers need to balance the demands of public health protection and the long-term conservation of biodiversity. The regulations concerning carrion provisioning need to be more flexible and there needs to be greater compatibility between sanitary and environmental policies. We advocate policies that authorize the abandonment of livestock carcasses and favours populations of wild herbivores to help to maintain populations of avian scavengers. Conservation strategies should be incorporated into new European Commission regulations, which should be effective in 2011. [source] A survey for serotyping, antibiotic resistance profiling and PFGE characterization of and the potential multiplication of restaurant Salmonella isolatesJOURNAL OF APPLIED MICROBIOLOGY, Issue 5 2007D.J. Bolton Abstract Aims: The aims of this research were (1) to determine the occurrence of Salmonella in Irish restaurant kitchens and (2) to investigate the serovar, genotype, antibiotic resistance profile and survival/growth profile of the Salmonella under catering chilled storage and temperature abuse conditions. Methods: Five sites/tools in each of 200 randomly selected restaurant kitchens were examined for the presence of presumptive Salmonella spp. by enrichment. Serotyping, antibiotic resistance studies and genotyping were performed using the Kauffmann-White, CLSI and PulseNet methods, respectively. Survival/growth was investigated in milk, meat and vegetable products. Results: Presumptive isolates from 15 of the 200 restaurant kitchens were recovered and confirmed as Salmonella positive. Seven different serovars showing a variety of antibiotic resistance profiles were detected. PFGE profiles suggested that isolates from geographically adjacent restaurants were related. Salmonella survived in foods stored at typical catering refrigeration temperatures and increased by approximately 0·8 log10 CFU ml,1 per day in food products stored under conditions of thermal abuse (20°C). Conclusions: Inadequate hygiene has resulted in contamination of restaurant kitchens with Salmonella, which may persist/multiply in cross-contaminated foods. Significance and Impact of the Study: This study highlights the need for greater hygiene in restaurant kitchens coupled with rapid chilling of food not for immediate consumption and reheating before subsequent serving. [source] Consumer response to tobacco smoke in service settingsJOURNAL OF CONSUMER BEHAVIOUR, Issue 4 2010Frederic B. Kraft Establishing smoking policies which accommodate customers' smoking preferences is a major problem for restaurants, bars, hotels, and other firms in the service industry. This study is based on the premise that tobacco smoke can be considered a component of both the physical and ambient retail service environment. Because of legal and ethical concerns, the presence or absence of environmental tobacco smoke (ETS) in two types of eating facilities (bar and fine dining restaurant) was operationalized by the presentation to respondents of photographs which pictured customers in a setting where smoking was either present or absent. The success of this method of manipulation of the treatment variable was assessed with a thought listing procedure. Thought listing responses indicate that both treatments (type of facility and smoking policy) were adequately conveyed by the photographs. Results indicate that cognitive, emotional, and behavioral responses were all negatively affected by the presence of tobacco smoke. The conclusion is that managers who permit smoking in their facilities risk losing non-smoking patrons while smokers are little affected by either the presence or absence of smoke. The major contributions of this study include both the exploration of tobacco smoke as part of the retail service environment for eating establishments and the use of thought listings as a manipulation check for variables which were manipulated through use of photographs depicting the treatment conditions. Copyright © 2010 John Wiley & Sons, Ltd. [source] Consuming the authentic Gettysburg: How a tourist landscape becomes an authentic experienceJOURNAL OF CONSUMER BEHAVIOUR, Issue 2 2008Athinodoros Chronis While authenticity pervades everyday consumption in museums, restaurants, theme parks, gift shops, and heritage attractions, among other commercial milieus, academic work on the concept of authenticity remains vague both in terms of its definition and its marketing relevance. In this study, we unpack the concept of authenticity in a Civil War battlefield and we provide insight as to its theoretical relevance for consumption. Our findings elucidate the distinction between authenticity as a product feature and authenticity as an experience. We show that consumer perceptions of a site's authenticity are articulated in five distinct ways: object related, factual, locational, personage, and contextual. We also point out the contribution of each notion of perceived authenticity in sparking consumer imagination and connecting them with the Civil War narrative. We suggest avenues that marketing managers can use to stage authenticity in a commercial environments at both substantive communicative levels. Our study reveals consumers as active agents who participate in the marketplace construction of authenticity in multiple ways. It is also shown that authenticity partakes in the construction of a national imaginary as a negotiated, collective act. We also provide insight as to the distinction between "authentic" and "inauthentic" commercial sites and the way in which even fictitious sites can be perceived as authentic. Copyright © 2008 John Wiley & Sons, Ltd. [source] | |||||||||||||||||||||||||||||||||||||