Can restaurant revenue management work with menu analysis? by Lai, Jack Hao Bin, Ab Karim, Muhammad Shahrim, Krauss, Steven Eric, Che Ishak, Farah Adibah

“…Menu analysis and revenue management approaches contribute to improving a restaurant’s profitability. Yet, both approaches are often implemented independently with constraints. …”
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Generation Z’s awareness of eating at halal certified restaurants by Kamarulzaman, Nitty Hirawaty, Ahmad Tarmizi, Hazwani, Misri, Syamim Mahirah

“…As there are many different approaches in choosing a restaurant among consumers especially youngsters, the halal status of these restaurants usually raises some critical issues particularly on ingredients used as well as halal certification and logo. …”
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Generation Z’s awareness towards halal restaurants in Selangor by Misri, Syamim Mahirah

“…Nowadays, in Malaysia, the number of restaurants that serve Japanese, Korean, Indonesian, Thailand, Italian and Western cuisine has increase where more than 85% of Malaysian frequently visiting those restaurants. …”
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Restaurant wastewater treatment technologies and potential of biofringe fibre by Rashid, Mohamad Amirul Qaiyum, Abduh Algheethi, Adel Ali Saeed, Abdul Kadir, Aeslina, Sarani, Noor Amira

“…Restaurant industries are one of the pollution sources in the environment, due to the huge quantities of wastewater that was discharged into the public sewers and drains. …”
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Treatment of restaurant wastewater using ultrafiltration and nanofiltration membranes by Lau, Woei Jye, Sarobo, Zulaikha, Ismail, Ahmad Fauzi, Jaafar, Jafariah

“…NF-90 and NF-270 were used to treat restaurant wastewater discharged from local medium-sized restaurant which served typical Malay halal foods. …”

Knowledge management and profitability of the casual dining restaurant in Malaysia by Othman, Abdul Rahim

“…These findings suggest that profitability of the casual dining restaurant in Malaysia depends on how well the restaurant responds to knowledge of its customers, competitors and market conditions.…”
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Bee Resto: Food Ordering Apps for Individual Restaurant by Rasid, Siti Nor Fazira, Salleh, Mohamed Najib

“…The increasing number of restaurants has made the industry became more competitive. …”
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The implementation of halal logo and certification towards restaurant performance by Arsat, Alifaizi, Raja Azam, Raja Saidatul Hisan, Zulkifly, Muhammad Izzat, Bachok, Sabaianah, Baba, Noradhar

“…It also identifies the constraints on implementing the system by the respective restaurant and following with the impacts on implementing the system towards the restaurant performance. …”
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Measuring service quality in gourmet coffee restaurants in Penang by Ramli, Kamal Izzuwan, Yusof, Noor Suhaila, Mohamed, Muharis

“…The food service industry in Malaysia has shown a tremendous growth in the past few decades. Gourmet coffee restaurants as one of the sub-segment, has been a major contributor to the food service segment. …”
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Service quality and customer loyalty in halal ethnic restaurants amid the COVID-19 pandemic: a study of halal Uzbekistan restaurants in South Korea by Azam Kayumov, Young-joo Ahn, Kiattipoom Kiatkawsin, Ian Sutherland, Seweryn Zielinski

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La Société internationale pour la restauration écologique, une association pour promouvoir la restauration des écosystèmes au niveau mondial by T. DUTOIT

“…Zoom sur une association dédiée à l'organisation et à la promotion au niveau mondial des relations entre gestionnaires, praticiens, étudiants et scientifiques œuvrant dans les domaines de l'écologie de la restauration et de la restauration écologique.…”
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Perspective rendering for commercial design : interior / by Takashi, Mori

Subjects: “…Restaurants…”

Quentins / by 421195 Binchy, Maeve

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Best impressions in hospitality : your professional image for excellence / by Michael, Angie, 1948-

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The management of maintenance and engineering systems in the hospitality industry / by 463693 Borsenik, Frank D., Stutts, Alan T.

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Kajian terhadap penggunaan warna direstoran / by 405979 Salina Long

Subjects: “…Restaurants…”

The influence of service quality, fair price and restaurant environment on customer loyalty in the restaurant’s industry at Ho Chi Minh City after Covid-19 pandemic by Hà Nam Khánh Giao

“…The purpose of this research is to examine the influence of Service Quality (SQ), Fair Price (FP) and Restaurant Environment (RE) on Customer Loyalty (LOY), via the mediating role of Customer Satisfaction (SAT) in the context of the restaurant industry at Ho Chi Minh City after Covid-19 pandemic, by interviewing 385 customers at medium size restaurants. …”
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Making Informed Decisions to Improve Restaurant Image Using a Hybrid MADM Approach: A Case of Fast-Food Restaurants in an Island of East Malaysia by Anath Rau Krishnan, Rizal Hamid, Ronia Yeap Siew Lin, Geoffrey Harvey Tanakinjal, Balan Rathakrishnan

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Making informed decisions to improve restaurant image using a hybrid MADM approach: A case of fast-food restaurants in an island of East Malaysia by Anath Rau Krishnan, Rizal Hamid, Ronia Yeap Siew Lin, Geoffrey Harvey Tanakinjal, Balan Rathakrishnan

Subjects: “…TX901-946.5 Hospitality industry. Hotels, clubs, restaurants, etc. Food service…”
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Buat duit dengan restoran / by 455579 Junaidah Hamdan

Subjects: “…Restaurant management…”