Journal articles on the topic 'Pizzerior'
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De Carvalho, Cleginaldo Pereira, Marcela Aparecida Guerreiro Machado, Herlandí de Souza Andrade, Fabrício Maciel Gomes, Nilo Antônio de Souza Sampaio, and Ícaro da Silva Vieira. "Improving the delivery performance: a case study applying statistical approaches for brasilian fast food." Revista de Gestão e Secretariado 14, no. 12 (December 27, 2023): 22069–99. http://dx.doi.org/10.7769/gesec.v14i12.3298.
Full textTkachenko, Olha, and Oleksandr Hrybok. "Development of Web-Oriented Systems: Ontological Approach." Digital Platform: Information Technologies in Sociocultural Sphere 6, no. 1 (July 10, 2023): 231–46. http://dx.doi.org/10.31866/2617-796x.6.1.2023.283993.
Full textGatto, Andrea. "L’Antica Pizzeria da Michele as a Case Study of Traditional Speciality Guaranteed and International Franchising." Applied Studies in Agribusiness and Commerce 13, no. 1-2 (December 20, 2019): 17–23. http://dx.doi.org/10.19041/apstract/2019/1-2/2.
Full textZafar, Naeem, Jack Fuchs, and Victoria Chang. "Amici's East Coast Pizzeria." California Management Review 55, no. 3 (May 2013): 153–65. http://dx.doi.org/10.1525/cmr.2013.55.3.153.
Full textКазначеева, Светлана Николаевна. "MARKETING RESEARCH IN THE PIZZERIA MARKET." Вестник Тверского государственного университета. Серия: Экономика и управление, no. 2(54) (June 25, 2021): 68–79. http://dx.doi.org/10.26456/2219-1453/2021.2.068-079.
Full textGiese, K. "Flächenwidmung „Wohngebiet“; Gebietsbevölkerung; Gebietsabgrenzung; Gastgewerbe; Pizzeria." Baurechtliche Blätter 17, no. 1 (2014): 22–23. http://dx.doi.org/10.33196/bbl201401002201.
Full textFalciano, Aniello, Alessio Cimini, Paolo Masi, and Mauro Moresi. "Carbon Footprint of a Typical Neapolitan Pizzeria." Sustainability 14, no. 5 (March 7, 2022): 3125. http://dx.doi.org/10.3390/su14053125.
Full textPrusakova, Aleksandra, and Aleksandr Kuznecov. "LABOR CONDITIONS OF KITCHEN WORKERS ON THE EXAMPLE OF A PIZZERIA." Modern Technologies and Scientific and Technological Progress 2020, no. 1 (June 16, 2020): 260–61. http://dx.doi.org/10.36629/2686-9896-2020-1-260-261.
Full textBuonanno, G., L. Morawska, L. Stabile, and A. Viola. "Exposure to particle number, surface area and PM concentrations in pizzerias." Atmospheric Environment 44, no. 32 (October 2010): 3963–69. http://dx.doi.org/10.1016/j.atmosenv.2010.07.002.
Full textHe, Wu, Feng-Kwei Wang, and Shenghua Zha. "Enhancing social media competitiveness of small businesses: insights from small pizzerias." New Review of Hypermedia and Multimedia 20, no. 3 (July 3, 2014): 225–50. http://dx.doi.org/10.1080/13614568.2014.889225.
Full textWeissbrod, Rachel, and Ayelet Kohn. "Collaborative self-translation – Pizzeria Kamikaze as a case in point." Journal of Graphic Novels and Comics 10, no. 4 (August 14, 2018): 410–31. http://dx.doi.org/10.1080/21504857.2018.1505647.
Full textAntolin-Amerigo, D., M. Rodríguez-Rodríguez, J. Barbarroja Escudero, M. S. Pérez Bustamante, L. Jimeno Nogales, J. A. Guerrero Ríos, E. Mohedano-Vicente, and M. Alvarez-Mon. "Occupational rhinitis caused by rice flour in a pizzeria worker." Allergologia et Immunopathologia 41, no. 2 (March 2013): 130–33. http://dx.doi.org/10.1016/j.aller.2012.01.006.
Full textHerz, Alexander, and Matthias V. Kopp. "Anaphylaktische Reaktion in der Pizzeria bei einer 13-jährigen Patientin." Allergo Journal 29, no. 5 (August 2020): 52–55. http://dx.doi.org/10.1007/s15007-020-2575-5.
Full textGrispigni, Marco, and Pietro Lunetto. "Emigrare a Bruxelles: Tra la bolla europea e una pizzeria." SOCIOLOGIA URBANA E RURALE 45, no. 130 (March 2023): 93–109. http://dx.doi.org/10.3280/sur2023-130006.
Full textEsposito Corcione, Carola, Raffaella Striani, Francesca Ferrari, Paolo Visconti, Daniela Rizzo, and Antonio Greco. "An Innovative Method for the Recycling of Waste Carbohydrate-Based Flours." Polymers 12, no. 6 (June 24, 2020): 1414. http://dx.doi.org/10.3390/polym12061414.
Full textOláh, Tamás. "Undorító tavasz : A Zitzer Szellemi Köztársaság és a polgári ellenállás performatív aktusai." Theatron 15, no. 2 (2021): 62–76. http://dx.doi.org/10.55502/the.2021.2.62.
Full textViegas, Carla, Gerard T. A. Fleming, Abdul Kadir, Beatriz Almeida, Liliana Aranha Caetano, Anita Quintal Gomes, Magdalena Twarużek, Robert Kosicki, Susana Viegas, and Ann Marie Coggins. "Occupational Exposures to Organic Dust in Irish Bakeries and a Pizzeria Restaurant." Microorganisms 8, no. 1 (January 15, 2020): 118. http://dx.doi.org/10.3390/microorganisms8010118.
Full textHerz, Alexander, and Matthias V. Kopp. "Anaphylactic reaction at a pizzeria in a 13-year-old female patient." Allergo Journal International 29, no. 5 (February 20, 2020): 165–67. http://dx.doi.org/10.1007/s40629-020-00123-9.
Full textLo, Patrick. "Trattoria Pizzeria al Passeggero: A Story Behind the Chinese Diaspora in Italy." International Journal of the Humanities: Annual Review 3, no. 1 (2006): 67–72. http://dx.doi.org/10.18848/1447-9508/cgp/v03i01/41510.
Full textMoseley, Bryan. "Express Yourself with Algebra? This Game Delivers!" Mathematics Teaching in the Middle School 10, no. 1 (August 2004): 38–40. http://dx.doi.org/10.5951/mtms.10.1.0038.
Full textMazurkiewicz-Pizło, Anna, and Wojciech Pizło. "Tajemniczy klient jako metoda badawcza – wybrane problemy." Zeszyty Naukowe SGGW, Polityki Europejskie, Finanse i Marketing, no. 20(69) (December 19, 2018): 112–26. http://dx.doi.org/10.22630/pefim.2018.20.69.33.
Full textБуторина, Г. Ю., and Л. Г. Агапитова. "Business planning in small business in the fast food market." Экономика и предпринимательство, no. 5(142) (August 21, 2022): 787–90. http://dx.doi.org/10.34925/eip.2022.142.5.148.
Full textLinke, Julian. "Review: Inventing the Pizzeria: A History of Pizza Making in Naples, by Antonio Mattozzi." Gastronomica 17, no. 4 (2017): 146. http://dx.doi.org/10.1525/gfc.2017.17.4.146.
Full textBerenguer, Romildo Alves, Paulo Helene, Fernando Artur Nogueira Silva, Sandro Marden Torres, Eliana Cristina Barreto Monteiro, and Antônio Acacio de Melo Neto. "On the influence of sugarcane bagasse ashes as a partial replacement of cement in compressive strength of mortars." Revista ALCONPAT 8, no. 1 (January 31, 2018): 30–37. http://dx.doi.org/10.21041/ra.v8i1.187.
Full textMupaat, Mupaat, Siti Maskanah, Aditia Erfina, and Sudin Saepudin. "KINERJA PELAYANAN TERHADAP KEPUASAN KONSUMEN DENGAN METODE REGRESI LINIER BERGANDA." Jurnal Rekayasa Teknologi Nusa Putra 7, no. 1 (March 2, 2021): 18–25. http://dx.doi.org/10.52005/rekayasa.v7i1.61.
Full textZAMALDINOV, VLADISLAV E. "CREATIVE NAMING OF NIZHNY NOVGOROD PUBLIC CATERING ESTABLISHMENTS: GRAPHIC ASPECT." Theoretical and Applied Linguistics, no. 2 (2021): 35–43. http://dx.doi.org/10.22250/2410-7190_2021_7_2_35_43.
Full textKretter, A., M. Mirz, and K. Kleinová. "Application of communication channels by marketing addressing of customers in gastronomy." Agricultural Economics (Zemědělská ekonomika) 54, No. 10 (October 24, 2008): 498–503. http://dx.doi.org/10.17221/276-agricecon.
Full textLima, Francisco Daniel Mota, Pedro José Pérez-Martínez, Maria de Fatima Andrade, Prashant Kumar, and Regina Maura de Miranda. "Characterization of particles emitted by pizzerias burning wood and briquettes: a case study at Sao Paulo, Brazil." Environmental Science and Pollution Research 27, no. 29 (January 8, 2020): 35875–88. http://dx.doi.org/10.1007/s11356-019-07508-6.
Full textOliveira dos Santos, Lucas, Emerson Cleister Lima Muniz, Emily Nadine Pereira, Gertrudes Aparecida Dandolini, and João Artur de Souza. "An application of the SERVQUAL model to study the quality perceived by customers in a pizzeria." Revista Gestão da Produção Operações e Sistemas 16, no. 1 (March 14, 2021): 01–22. http://dx.doi.org/10.15675/gepros.v16i1.2339.
Full textde Sousa, Alison Alves, Sara Mello Pinho, Artur Nishioka Rombenso, Giovanni Lemos de Mello, and Maurício Gustavo Coelho Emerenciano. "Pizzeria by-product: A complementary feed source for Nile tilapia (Oreochromis niloticus) raised in biofloc technology?" Aquaculture 501 (February 2019): 359–67. http://dx.doi.org/10.1016/j.aquaculture.2018.11.055.
Full textMöhring, Maren. "Staging and Consuming the Italian Lifestyle. The Gelateria and the Pizzeria-Ristorante in Post-war Germany." Food and History 7, no. 2 (January 2009): 181–202. http://dx.doi.org/10.1484/j.food.1.100655.
Full textNowak, Zachary. "Interview with Antonio Mattozzi, author of Inventing The Pizzeria: A History of Pizza Making in Naples." Gastronomica 15, no. 4 (2015): 1–5. http://dx.doi.org/10.1525/gfc.2015.15.4.1.
Full textFalciano, Aniello, Prospero Di Pierro, Angela Sorrentino, Silvana Cavella, Paolo Masi, and Annalisa Romano. "Study of medium-high shelf life ready-to-use dough rolls for making “pizza napoletana”." Italian Journal of Food Science 35, no. 4 (December 8, 2023): 130–35. http://dx.doi.org/10.15586/ijfs.v35i4.2328.
Full textZiane, Mohammed, and Jeanne-Marie Membré. "A second-order Monte Carlo simulation model to describe coagulase-positive Staphylococci growth in mayonnaise served in Algerian pizzerias." Microbial Risk Analysis 20 (April 2022): 100187. http://dx.doi.org/10.1016/j.mran.2021.100187.
Full textFranceschelli, Maria Vittoria, Gabriele Santoro, and Elena Candelo. "Business model innovation for sustainability: a food start-up case study." British Food Journal 120, no. 10 (October 1, 2018): 2483–94. http://dx.doi.org/10.1108/bfj-01-2018-0049.
Full textLillestøl, Jostein. "Sample statistics as convincing evidence: a tax fraud case†." Law, Probability and Risk 18, no. 2-3 (June 2019): 149–76. http://dx.doi.org/10.1093/lpr/mgz012.
Full textSoroka, Larysa, and Iryna Ivanenko. "MONITORING OF THE LOCAL MARKET OF RESTAURANT SERVICES." 61, no. 61 (August 26, 2021): 15–25. http://dx.doi.org/10.26565/2524-2547-2021-61-02.
Full textPiscopo, Amalia, Antonio Mincione, Carmine Summo, Roccangelo Silletti, Corinne Giacondino, Ilenia Rocco, and Antonella Pasqualone. "Influence of the Mozzarella Type on Chemical and Sensory Properties of “Pizza Margherita”." Foods 13, no. 2 (January 9, 2024): 209. http://dx.doi.org/10.3390/foods13020209.
Full textMartinelli, Andrea, Fabiola Salamon, Maria Luisa Scapellato, Andrea Trevisan, Liviano Vianello, Rosana Bizzotto, Maria Angiola Crivellaro, and Mariella Carrieri. "Occupational Exposure to Flour Dust. Exposure Assessment and Effectiveness of Control Measures." International Journal of Environmental Research and Public Health 17, no. 14 (July 17, 2020): 5182. http://dx.doi.org/10.3390/ijerph17145182.
Full textSheremeta, Bozhena, Nataliya Chukhray, and Oleh Karyy. "Marketing tools as the competitiveness enhancer of the Ukrainian film distribution market entities." Innovative Marketing 15, no. 4 (December 18, 2019): 88–101. http://dx.doi.org/10.21511/im.15(4).2019.08.
Full textLucan, Sean C., Andrew R. Maroko, Courtney Abrams, Noemi Rodriguez, Achint N. Patel, Ilirjan Gjonbalaj, Clyde B. Schechter, and Brian Elbel. "Government data v. ground observation for food-environment assessment: businesses missed and misreported by city and state inspection records." Public Health Nutrition 23, no. 8 (November 4, 2019): 1414–27. http://dx.doi.org/10.1017/s1368980019002982.
Full textРогов, В. С., Е. С. Сахарова, and Е. А. Власова. "The influence of the type of cheese on the quality indicators of classic pizza." Food processing industry, no. 8 (August 2, 2023): 22–26. http://dx.doi.org/10.52653/ppi.2023.8.8.004.
Full textHollis, James, and James Oliver. "The Development of Virtual Reality as a Tool to Investigate Eating Behavior." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 1308. http://dx.doi.org/10.1093/cdn/nzaa059_025.
Full textIerko, Iryna, Anastasiia Hrynasiuk, Liliia Hromko, and Nadiia Melnyk. "Features of development of hotel and restaurant economy of Lutsk territorial community." Human Geography Journal, no. 32 (June 8, 2022): 79–88. http://dx.doi.org/10.26565/2076-1333-2022-32-09.
Full textSlashchuk, Andrii, and Halyna Bernadska. "Features of the current state of the tourist infrastructure in Dubno." Науковий вісник Чернівецького університету : збірник наукових праць, no. 826 (November 27, 2020): 10–14. http://dx.doi.org/10.31861/geo.2020.826.10-14.
Full textStobnicka, Agata, and Rafał Górny. "Flour dust – aspiration fraction Documentation of proposed values of occupational exposure limits (OELs." Podstawy i Metody Oceny Środowiska Pracy 33, no. 3(93) (September 10, 2017): 91–120. http://dx.doi.org/10.5604/01.3001.0010.4339.
Full textAlbarracín, Dolores, and Julia Albarracín. "Creating Conspiracy Beliefs: How Our Thoughts Are Shaped." Perspectives on Science and Christian Faith 74, no. 4 (December 2022): 250–52. http://dx.doi.org/10.56315/pscf12-22albarracin.
Full text"Pizzeria; Gaststätte; Flächenwidmung „Kern-, Büro- und Geschäftsgebiete“; Immissionsschutz; subjektiv-öffentliche Nachbarrechte." Baurechtliche Blätter 19, no. 2 (2016): 54. http://dx.doi.org/10.33196/bbl201602005404.
Full textBleakley, Paul. "Panic, pizza and mainstreaming the alt-right: A social media analysis of Pizzagate and the rise of the QAnon conspiracy." Current Sociology, July 29, 2021, 001139212110348. http://dx.doi.org/10.1177/00113921211034896.
Full text"Pizzeria mit 12 Sitzplätzen; Wohngebiet; „wesentliche Beeinträchtigung der Wohnqualität“, Immissionsschutz; subjektiv-öffentliche Nachbarrechte." Baurechtliche Blätter 21, no. 2 (2018): 61–62. http://dx.doi.org/10.33196/bbl201802006101.
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