Gotowe bibliografie tematyczne / Hotel and restaurant

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Gotowa bibliografia na temat „Hotel and restaurant”

Autor: Grafiati

Data publikacji: 12 października 2024

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Artykuły w czasopismach na temat "Hotel and restaurant"

Kapera, Izabela. "Hotel gastronomy as viewed by customers". British Food Journal 117, nr 12 (7.12.2015): 2993–3002. http://dx.doi.org/10.1108/bfj-02-2015-0077.

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Purpose – The purpose of this paper is to discuss the significance of hotel restaurants from the customer perspective, assess customer expectations, and provide guidelines for growth in the hotel restaurant industry. Design/methodology/approach – A total of 301 hotel guests staying at 26 hotels located in Malopolskie Voivodeship were surveyed. The research study also evaluated customer opinions of hotel restaurants and specific customer suggestions in the area of service quality. The survey participants were asked to rate the hotel in which they had actually stayed and its accompanying restaurant. Findings – Research has shown that 96 percent of hotel guests took advantage of hotel restaurant services while staying at their hotel. Breakfast was the most common service rendered by each studied hotel restaurant (90 percent). In addition, 44 percent of survey participants said that their choice of hotel is in part driven by the quality of restaurant services. The two key factors for hotel restaurant patrons are food quality and courteous service. Research limitations/implications – These type of data are very valuable to the hotel industry, as the number of hotel restaurant studies is limited. Practical implications – An understanding of customer expectations with respect to hotel restaurants, which are today perceived as integral parts of the total hotel experience, is useful in terms of developing the total offering for each given hotel in order to build competitive advantage. Social implications – Such research also has implications for hospitality and tourism in that it relates to the understanding of host-guest relationships. Originality/value – A review of the research literature suggests that hotel restaurants are not studied very often and shows the lack of research papers in this area.

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Lin, Shin-Yi, i Chia-Chi Chang. "Tea for Well-Being: Restaurant Atmosphere and Repurchase Intention for Hotel Afternoon Tea Services". Sustainability 12, nr 3 (21.01.2020): 778. http://dx.doi.org/10.3390/su12030778.

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Afternoon tea has become a popular leisure activity in Taiwan. Most hotels, restaurants, and cafes have started to provide an afternoon tea service in addition to their regular menus. Restaurant atmosphere research has largely focused on single environmental factors in upscale restaurants. Several studies have indicated that a restaurant’s atmosphere influences the degree of customer satisfaction, thereby affecting their well-being and repurchase intention. However, the relationships between a restaurant’s overall atmosphere, its degree of service performance, and customer well-being have rarely been explored. This study utilized the Mehrabian–Russell environmental psychology model to investigate the relationships between hotel restaurant atmosphere, service performance, customer well-being, and repurchase intention for afternoon tea services. The results indicated that a hotel restaurant’s atmosphere and service performance influence customer well-being, which can positively affect customers’ repurchase intentions.

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Nawangsari, Suci, Akhirmen Akhirmen i Joan Marta. "ANALISIS PENGARUH SEKTOR HOTEL DAN RESTORAN TERHADAP PEREKONOMIAN DI SUMATERA BARAT". Ecosains: Jurnal Ilmiah Ekonomi dan Pembangunan 4, nr 2 (1.11.2015): 167. http://dx.doi.org/10.24036/ecosains.10966457.00.

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This study aims to: (1) analyze the role the hotel and restaurant sector to the economy in the formation of the structure of demand and the structure of supply, consumption structure, the structure of exports and imports, the structure of gross added value, (2) determine the magnitude of forward linkages and belakanh linkage to the hotel and restaurant sector, (3) determine the coefficient of deployment and dissemination sensitivity hotel and restaurant sector, (4) determine the magnitude of the multiplier effect (multiplier effect). The result shows that : (1) The contribution of hotels and restaurants output ranks last of the ten sectors, (2) Analysis of the relationship indicates that the hotel and restaurant sector have backward linkages ,(3) Analysis of the impact of the deployment where the deployment impact on the spread of and sensitivity to the coefficient of deployment, (4) The sector of hotels and restaurants have the value of the multiplier is relatively high, especially for the multiplier output and income multiplier.Keyword : hotel and restaurant, input output analysis

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Delingga, Redza, Taufiq Marwa i Rosmiyati Chodijah. "Kausalitas antara penerimaan daerah dan pertumbuhan ekonomi di Kota Lubuklinggau". Jurnal Ekonomi Pembangunan 14, nr 2 (1.07.2019): 59–63. http://dx.doi.org/10.29259/jep.v14i2.8817.

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This study aims to identify the relationship between regional revenues through hotel and restaurant taxes and market retribution and economic growth in trade, hotels and restaurants. This study uses secondary data collected from the Central Bureau of Statistics (BPS) and the Office of Revenue, Assets and Financial Management (DPPKAD) of Lubuklinggau city. The method used is a quantitative approach by applying the Granger causality model and multiple linear regression. The findings of this study indicate that regional revenues (hotel tax, restaurant tax and market retribution) does not Granger cause to economic growth, the fact otherwise shows that economic growth is able to cause regional revenues (hotel tax, restaurant tax and market retribution). Other findings indicate that hotel tax (X1) and restaurant tax (X2) do not have a significant effect on economic growth in the trade, hotel and restaurant sector. Whereas for market retribution (X3) it has a significant influence on economic growth in the trade, hotel and restaurant sector. This means that regional revenues through hotel and restaurant taxes have not been able to create economic growth in the trade, hotel and restaurant sector in Lubuklinggau City

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R, Isnaini Nur, Kartika Hendra TS i Yuli Chomsatu Samrotun Samrotun. "ANALISIS KONTRIBUSI DAN EFEKTIVITAS PAJAK HOTEL DAN RESTORAN TERHADAP PENDAPATAN ASLI DAERAH". eBA Journal: Journal Economics, Bussines and Accounting 5, nr 2 (31.08.2019): 11–19. http://dx.doi.org/10.32492/eba.v5i2.841.

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Regional Original Income is revenue from collection of local taxes, regional retribution, management of separated regional wealth and other income. Hotel tax and restaurant tax are included in local taxes. Hotels and restaurants are potential sectors because their growth from year to year shows a significant increase that can spur the economic development of Surakarta City. The purpose of this study is to determine the contribution and level of effectiveness of hotel tax and restaurant tax on PAD in Surakarta City. The research was conducted at the Surakarta City Financial and Asset Management Revenue Agency. The analytical method used is descriptive method that is analyzing data on hotel tax realization and restaurant tax from 2013-2017. The overall results of hotel tax receipts and restaurant taxes contributed significantly to PAD. Whereas the level of effectiveness of hotel tax receipts and restaurant taxes in Surakarta City from 2013-2017 varied but, almost as a whole, were very effective with levels ranging from more than 100%.

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Jaya, Ekki Satria, i Eko Edy Susanto. "The Effectiveness and Contribution of Hotel and Restaurant Tax Revenue to PAD Palopo City". IJEBD (International Journal of Entrepreneurship and Business Development) 5, nr 5 (30.09.2022): 936–44. http://dx.doi.org/10.29138/ijebd.v5i5.1990.

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Purpose: Regional Original Income is revenue from local tax levies, regional levies, separated regional wealth management and other income. Restaurant tax and hotel tax are included in local taxes. Restaurants and hotels are potential sectors in increasing the effectiveness of tax revenues and their contributions can spur economic development in Palopo City. The purpose of this study was to determine the effectiveness and contribution of restaurant taxes and hotel taxes to PAD in Palopo City. The research was conducted at the Regional Revenue Service of Palopo City. Design/methodology/approach: The analytical method used is a descriptive method, namely analyzing the realization of restaurant tax and hotel tax realization data from 2016-2020. Findings: The results of the overall study The effectiveness of restaurant tax revenues and hotel taxes in 2016-2020 is very effective. Revenue from restaurant tax and hotel tax in 2016-2020 made a good contribution to PAD. Practical implications: The leadership of DISPENDA should be committed to the targets to be achieved every year, and strive to increase the contribution of restaurant taxes and hotel taxes to local revenues. Originality/value: The paper is original Paper type: Research paper

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Rina, Sri Febda. "FASILITAS OBJEK WISATA DALAM PENGEMBANGAN DESA WISATA : KASUS BONO DI KECAMATAN TALUK MERANTI KABUPATEN PELALAWAN". Jurnal Daya Saing 4, nr 3 (19.12.2018): 371–80. http://dx.doi.org/10.35446/dayasaing.v4i3.314.

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The purpose of the research to get detail contribution of hotel and restaurant in developing Bono Village Tourism at Teluk Meranti Bono Pelalawan. The specific purpose is to study the availablity of hotel and restaurant, training and also socializationthat received by hotel and restaurant’s owner to develop Bono Village Tourism. In this study Hotel and Restaurant is viewed from social and culture’s side in Hospitality which has twelve (12) elements, and this research are limited to study only for two elements, hotel and restaurant. The data was gathering from fifty (50) people from communities arround the village by having a discussion with them in one from. The data collected by a diret interview, discussion forum by using questionnaire and also direct observation. The research variable is type of hotels, tarining and socialization given to the communities to develop Bono Village Tourism. The data analysist by using SWOT analysist. The result of the study is training and socialisation is given to the hotel and restourant by government and Community Forum to improve the quality development of hotel and restaurant.

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Fajaria, Annisa, i Zuhrinal M. Nawawi. "Pengaruh Jumlah Omset dan Sanksi terhadap Kepatuhan Wajib Pajak Hotel, Restoran, dan Hiburan di Kota Medan". VISA: Journal of Vision and Ideas 3, nr 2 (2.06.2022): 194–200. http://dx.doi.org/10.47467/visa.v3i2.1348.

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Medan as one of the largest metropolitan cities in Indonesia, of course, should pay more attention to public compliance with payments and taxes, especially in this case the hotel, restaurant and entertainment tax in Medan. This study aims to determine how turnover and fines affect compliance with tax regulations, hotels and entertainment in the city of Medan. This research was conducted by using a literature search research method and using secondary data. The results showed that the imposition of fines together with the imposition of fines had a significant effect on compliance with hotel, restaurant, and entertainment taxpayer regulations in Medan. While the amount of revenue received does not affect taxpayer compliance with hotels, restaurants, and entertainment in the city of Medan. Keywords: Hotel Tax, Restaurant Tax, Entertainment Tax, Taxpayer Compliance

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Fajaria, Annisa, i Zuhrinal M. Nawawi. "Pengaruh Jumlah Omset dan Sanksi terhadap Kepatuhan Wajib Pajak Hotel, Restoran, dan Hiburan di Kota Medan". VISA: Journal of Vision and Ideas 2, nr 3 (2.08.2022): 106–12. http://dx.doi.org/10.47467/visa.v2i3.1348.

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Oksana, Verstiak, Kruhlyanko Andriy i Kormakova Inna. "DEVELOPMENT OF THE HOTEL AND RESTAURANT BUSINESS IN THE CONTEXT OF EUROPEAN INTEGRATION". BULLETIN OF CHERNIVTSI INSTITUTE OF TRADE AND ECONOMICS I, nr 89 (7.03.2023): 68–77. http://dx.doi.org/10.34025/2310-8185-2023-1.89.05.

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Relevance. Problem statement. European integration implies the development of international tourism flows, which will ensure an increase in demand for hotel and restaurant services. This can contribute to the development of infrastructure, improving the level of service, and creating new job opportunities. Furthermore, in the process of European integration, the standards of the hotel and restaurant business in Ukraine require adaptation to the requirements of European norms and standards. This includes the implementation of appropriate standards for food safety and quality, hygiene, energy efficiency, and more. Additionally, European integration involves free movement of capital and openness to foreign investment, which can help attract investment in the hotel and restaurant business and increase its competitiveness. Therefore, it can be argued that the topic of the hotel and restaurant business is highly relevant in the process of European integration, as this sector is an important factor in the development of tourism and the economy as a whole. Introduction to the EU provides Ukrainian hotels and restaurants with the opportunity to attract new customers from EU countries. The increase in tourist flow can lead to a growing demand for hotel and restaurant services. European standards in the hospitality industry are higher than in some other countries. Ukrainian hotels and restaurants must meet these standards to be competitive on an international level. This requires improvements in service, food quality, safety, and infrastructure. With the increase of foreign investments in the hotel and restaurant industry in Ukraine, new competitors emerge. This stimulates Ukrainian businesses in this sector to constantly enhance their services and embrace innovative solutions. ECO N O MI CS AN D M ANA G EM EN T H OSP I TAL I TY ENTERPRISES Issue I (89), 2023 69 Research objective. The objective of the study is to determine the conceptual foundations of the hotel and restaurant business. Methodology. The tasks outlined in the article were accomplished using general scientific research methods, namely analysis, systematization, and generalization. The research is based on logical-dialectical methods of scientific cognition, methods of systemic analysis, as well as specific methods, including methods of analysis and synthesis. Results. The article explores the hotel and restaurant business in Ukraine, highlighting that it is developing at a slow pace despite aiming to align with European trends. The positive and negative consequences of the integration aspect of the hotel and restaurant business are addressed. The aspects that may be crucial for the hotel and restaurant business after EU accession are examined. Practical significance. Solutions to the issues of sluggish development in the hotel and restaurant business are proposed. It is substantiated that the development of the hotel and restaurant business in Ukraine is essential for Eurointegration and ensuring sustainable economic growth in the country. The article provides suggestions and ideas for the development of the hotel and restaurant business in Ukraine. Prospects for further research. Further research envisages the utilization of all reserves to enhance the quality of service and competitiveness of hotel and restaurant complexes in Ukraine by implementing positive foreign experience in the development of hospitality enterprises.

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Rozprawy doktorskie na temat "Hotel and restaurant"

Šlosek, Jaroslav. "Hotel". Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2014. http://www.nusl.cz/ntk/nusl-226669.

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The objective of the bachelor thesis is the design of the hotel in Velemek, close to the city of Prachatice. Building is designed as four story on almost flat terrain. Load bearing structures are primarily longitudinal walls. On the ground floor is placed reception, restaurant, kitchen, congressional hall and technical rooms. On the second and the third story are rooms for hotel guests. On the fourth floor is placed hotel administration.

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Mizerák, Maroš. "Hotel". Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2016. http://www.nusl.cz/ntk/nusl-239980.

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This diploma thesis deals with the new building of hotel with restaurant in Ochoz u Brna. The building consists of three above-ground floors. On the first floor is a reception, a restaurant with hinterland and a technical room. The second and the third floor is designed to accommodate guests at the apartments. The object has a saddle roof with wooden truss and steel purlins. The apartments include loggia. The object is placed in slighty sloping terrain. There is no other object on the land parcel.

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Koblížek, Michal. "Hotel". Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2017. http://www.nusl.cz/ntk/nusl-265597.

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The thesis deals with the project documentation of the contruction of an accommodation facility. The hotel capacity is 28 beds and 44 seats at the restaurant. The contruction consists of four floors. The entrance with the reception, the lobby bar and the garage with six parking systems for twelve parking slots are located in the first floor. The second floor includes the restaurant and two conference rooms. The third and the fourth floor consist of fourteen rooms for guests, two of the rooms are adapted to people with limited mobility. The building is contructed of masonry system and it has flat roof. The project was designed in the Auto Cad program.

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Chvíla, Jan. "Horský hotel". Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2017. http://www.nusl.cz/ntk/nusl-265714.

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The subject of my thesis is project of mountain hotel. The building is designed as a detached house. The estate is situated in central part of the town Dolní Morava. The building has three above-ground floor and one underground floor. The roofing is solved by the flat roof.

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Macháčková, Klára. "Hotel". Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2020. http://www.nusl.cz/ntk/nusl-410046.

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The subject of the master thesis is a new hotel building. The hotel is a three-storey, non-basement building with a flat roof, which serves for temporary accommodation for 42 guests. On the first floor is a restaurant with all necessary facilities for guests and staff, lobby with a reception and a small shop. The other two floors are designed to accommodate guests. The hotel is based on foundation passports. The vertical load-bearing structures are made of ground brick blocks. They are insulated by contact insulation system ETICS. Horizontal structures are made of prestressed ceiling panels. Part of the master thesis is thermal engineering assessment, fire safety solutions and assessment in terms of acoustics and daylight. The master thesis contains a drawings and technical documentation.

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Hrnčiříková, Petra. "Hotel". Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2020. http://www.nusl.cz/ntk/nusl-410008.

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The diploma thesis aims to create the project of a new hotel in the town of Zlín, part Kudlov. The building consists of three above-ground and one underground floor. The underground floor houses the hotel's technical facilities, luggage storage and dirty laundry storage. On the first floor there are a restaurant with a bar, a kitchen with storage, staff changing rooms, staff room, entrance, reception and sanitary facilities. On the second floor there are a conference and lounge room, a director's office, six guest rooms and additional sanitary facilities. On the third floor there are twelve guest rooms.

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Novotný, Jakub. "Hotel". Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2014. http://www.nusl.cz/ntk/nusl-226562.

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Thesis Theme is a newly built hotel in Horni Mala Upa. The building is divided into hotel operations and restaurants. The building is surrounded by gently sloping terrain. The building has three floors. The building is designed from Porotherm and ceiling of reinforced concrete structures prestressed hollow core slabs Spiroll. Construction of pitched roof trusses formed with an inclination of 20 degrees.

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Dvořák, Martin. "Hotel Vystrkov". Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2019. http://www.nusl.cz/ntk/nusl-391896.

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The diploma thesis deals with a project of a new building, a hotel in the municipality of Vystrkov. The object is made up of three ground floors. The first floor includes a restaurant with staff facilities, a lounge with a reception, facilities for the management of the hotel and a technical area. Wellness premises and hotel rooms with premises related to the accommodation can be found on the second floor. The third floor is designed for hotel rooms with premises related to the accommodation. There is one four-bed room, three three-bed rooms and fourteen double rooms in the hotel. The structural system of the building is formed with a combination of reinforced concrete frame and masonry system. The object is roofed mainly with a pitched roof; there is a walkable flat roof above the kitchen facilities and wellness premises.

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Šťastný, Miroslav. "Hotel". Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2013. http://www.nusl.cz/ntk/nusl-225870.

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The objective of the bachelor thesis is the design of the hotel in Libínské Sedlo, close to the city of Prachatice. Building is designed as four story, partly embedded in sloping terrain. Load bearing structures are primarily longitudinal walls. On the ground floor is placed reception, restaurant, kitchen, sanitary facilities for emloyees and technical rooms. On the other stories are rooms for hotel guests.

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Pernicová, Dominika. "Hotel". Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2018. http://www.nusl.cz/ntk/nusl-372099.

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THIS MASTER´S THESIS DEALS WITH SOLVING THE PROJECT DOCUMENTATION FOR IMPLEMENTING A CONSTRUCTION. THIS MEANS DESIGNING BUILDINGS FOR TEMPORARY ACCOMMODATIONS AND HOTELS. THE NEW BUILDING IS INCLUDED IN THE TĚCHOV LAND REGISTRY. THE LAYOUT SHAPE IS ATYPICAL. THE LEFT PART IS SINGLE-STOREY, COVERED WITH A VEGETATION ROOF AND A ROOF WITH TERRACE. THE RIGHT, THREE-STOREY PART IS COVERED WITH A WARM FLAT ROOF. THE OBJECT IS MADE OF BRICKS, WITHOUT CELLAR, MADE OF CERAMIC BLOCKS. THE FLOOR STRUCTURES IS MADE OF PRESTRESSED HOLLOW CORE SLAB. THE PROJECT ALSO SOLVES THE RESTAURANT EQUIPMENT AND THE PARKING AREA.

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Książki na temat "Hotel and restaurant"

Derek, Taylor. Hotel & restaurant advertising. Northfleet: Dewberry Boyes Ltd, 1995.

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Club, International Travellers, red. Hotel & restaurant guide. [London]: International Travellers Club, 1990.

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Federation of Hotel and Restaurant Associations of India., red. Hotel & restaurant guide India. New Delhi: Federation of Hotel and Restaurant Associations of India., 1987.

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Lundberg, Donald E. The hotel and restaurant business. Wyd. 5. New York: Van Nostrand Reinhold, 1989.

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Lundberg, Donald E. The hotel and restaurant business. Wyd. 6. New York: Van Nostrand Reinhold, 1994.

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Kenya Association of Hotelkeepers & Caterers. Kenya hotel, restaurant & entertainment guide. Wyd. 4. Nairobi: Kenya Association of Hotel Keepers & Caterers, 2008.

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Starkey, Lauren B. Hotel/restaurant management career starter. New York: LearningExpress, 2002.

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Flouton, Deanne K. Spanish for hotel restaurant technology. Garden City, N.Y: Foreign Language Department, Nassau Community College, 1990.

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G, Marshall Anthony, red. Hotel, restaurant, and travel law. Wyd. 3. Albany, N.Y: Delmar Publishers, 1988.

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American Hotel & Lodging Association. Educational Institute., red. Basic hotel and restaurant accounting. Wyd. 6. Lansing, Mich: Educational Institute, American Hotel & Lodging Association, 2006.

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Części książek na temat "Hotel and restaurant"

Bosch, Gerhard, Frederic Hüttenhoff i Claudia Weinkopf. "Hotel and Restaurant Industry". W The Monitoring and Enforcement of Minimum Wages, 227–64. Wiesbaden: Springer Fachmedien Wiesbaden, 2023. http://dx.doi.org/10.1007/978-3-658-39898-9_8.

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Püringer, Martina, Paul Linsbauer i Gerhard Abel. "Hotel Restaurant Meeting Point Hanner". W Bau[t]en für die Künste, 204–5. Vienna: Springer Vienna, 2010. http://dx.doi.org/10.1007/978-3-211-99148-0_48.

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Pohnert, Fritz. "Hotel mit Restaurant, Souvenirshop und Kiosk". W Kreditwirtschaftliche Wertermittlungen, 91–101. Wiesbaden: Gabler Verlag, 1992. http://dx.doi.org/10.1007/978-3-322-90651-9_15.

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Pohnert, Fritz. "Hotel mit Restaurant, Souvenirshop und Kiosk". W Kreditwirtschaftliche Wertermittlungen, 97–103. Wiesbaden: Gabler Verlag, 1986. http://dx.doi.org/10.1007/978-3-322-91047-9_15.

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Sánchez-Planelles, Joaquín, Yolanda Trujillo-Adriá i Gabriela Ribes-Giner. "Development of a Model for the Application of the Circular Economy in Hotels and Restaurants Through the ‘Customer Journey Map’". W SpringerBriefs in Business, 47–59. Cham: Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-49689-9_5.

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AbstractThis chapter explores the different activities associated with the use of food and hotel services—represented as the contact points of a customer journey map—to establish what type of circular practices could implement the stakeholders throughout the process—specifically, those that lead to more circular business models that integrate the seven Rs (redesign, reduce, reuse, renovate/repair, re-store/remanufacture, recover/return, and recycle) to achieve more efficient and sustainable performance. From the booking process to the evaluation of customer satisfaction, the interactions of hotels or restaurants with suppliers from different economic sectors determine a variety of activities in their value chain that create synergies, improve circularity and add value to the tourism sector through the implementation of sustainable practices or the acquisition of sustainable products and services. Based on the literature, reports and lessons learned in the sector through specific focus groups previously conducted by the research team, the proposed model can help hotel and restaurant managers to take steps towards the circular economy.

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Susskind, Alex M., i Rupert Spies. "Focus on Finance: Aiming for Restaurant Success". W The Cornell School of Hotel Administration on Hospitality, 227–43. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2015. http://dx.doi.org/10.1002/9781119200901.ch16.

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Nikolaichuk, Olha, Ganna Gorina, Nataliia Pryimak i Oleksandr Romanykha. "Strategies for ensuring the economic security of the hotel and restaurant business". W CHALLENGES AND PARADIGM OF NATIONAL AND INTERNATIONAL SECURITY OF THE XXI CENTURY: ECONOMIC AND TECHNOGENIC DISCOURSE, 149–69. Kharkiv, Ukraine: PRIVAT COMPANY TECHNOLOGY CENTER, 2022. http://dx.doi.org/10.15587/978-617-7319-59-6.ch8.

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Mauk, Florisco Portogi, Suryadi Suryadi i Ainul Hayat. "Implementation of Online System for Hotel and Restaurant Tax in Belu Regency". W Proceedings of the International Conference of Public Administration and Governance (ICoPAG 2022), 108–19. Paris: Atlantis Press SARL, 2023. http://dx.doi.org/10.2991/978-2-38476-082-4_11.

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Gabriela, Tigu, Ciora Costin, Petcu Monica Aureliana, Boboc Dan, Crismariu Oana Diana i Curteanu Adrian Bogdan. "Restart the Hotel, Restaurant, and Travel Industry in Romania After the COVID-19 Pandemic". W Economic Recovery After COVID-19, 87–107. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-86641-9_5.

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Dwiatmojo, A. Rinto, Said Keliwar, Evi Setyowati, Yusni Nyura, Etwin Fibrianie Soeprapto i Khairul Hisyam bin Kamarudin. "Impact of Halal Certification on Guest Satisfaction at the Restaurant Grand Sawit Hotel Samarinda". W Proceedings of the 3rd Borobudur International Symposium on Humanities and Social Science 2021 (BIS-HSS 2021), 77–80. Paris: Atlantis Press SARL, 2023. http://dx.doi.org/10.2991/978-2-494069-49-7_14.

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Streszczenia konferencji na temat "Hotel and restaurant"

"INNOVATIVE DEVELOPMENT OF HOTEL AND RESTAURANT INDUSTRY AND FOOD PRODUCTION". W INNOVATIVE DEVELOPMENT OF HOTEL AND RESTAURANT INDUSTRY AND FOOD PRODUCTION. OKTAN PRINT s.r.o., 2020. http://dx.doi.org/10.46489/okpr-01.

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Işık, Cem, i Nilgün Bilici. "The Analysis of Hotel Room Rates Using Hedonic Model: The Case of Erzurum". W International Conference on Eurasian Economies. Eurasian Economists Association, 2016. http://dx.doi.org/10.36880/c07.01653.

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In this study, it is aimed to analyze the relationship between the hotel room rates and its features by using hedonic price approach. In this context, the data of 26 factors of 20 hotels in Erzurum have been tested by setting log-log regression model on EViews 8 program. It has been determined that these 15 factors in 26 are significant and it has been also found that 13 factors of them (chain hotel, room size, bathroom, breakfast, LCD TV, a bar, Wi-Fi, shuttle, conference room, restaurant, night club, fitness center and fax/copier) increase the hotel room rate and two of them (location and skiing facilities) reduce the room rates.

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Kashynska, Olena. "LEVELS OF INNOVATION IN HOTEL AND RESTAURANT ENTERPRISES". W Innovation and investment mechanisms for the development of international relations and market economy. Publishing House “Baltija Publishing”, 2024. http://dx.doi.org/10.30525/978-9934-26-417-7-14.

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Sadykova, E. R., E. A. Prokhorova, F. N. Shaykhutdinova i F. F. Safiullina. "Digital Inventory Optimization in the Hotel and Restaurant Sector". W Proceedings of the First International Volga Region Conference on Economics, Humanities and Sports (FICEHS 2019). Paris, France: Atlantis Press, 2019. http://dx.doi.org/10.2991/aebmr.k.200114.113.

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Mulyati, Mulyati, Prastiti Nugraheni i Nurlaila Mashabi. "Influence Customer Meal Experience to Behavior Intention in Hotel Restaurant". W Proceedings of the 1st International Conference on Education, Humanities, Health and Agriculture, ICEHHA 2021, 3-4 June 2021, Ruteng, Flores, Indonesia. EAI, 2021. http://dx.doi.org/10.4108/eai.3-6-2021.2310922.

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Banes, Adrian. "STUDY ON INVESTMENTS IN HOTEL AND RESTAURANT INDUSTRY IN ROMANIA". W 5th International Multidisciplinary Scientific Conferences on SOCIAL SCIENCES and ARTS SGEM2018. STEF92 Technology, 2018. http://dx.doi.org/10.5593/sgemsocial2018/1.4/s04.092.

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Hakova, Mira. "RFM-ANALYSIS: APPLICATION PRACTICE IN THE HOTEL AND RESTAURANT BUSINESS". W From the Baltic to the Black Sea: the Formation of Modern Economic Area. Publishing House “Baltija Publishing”, 2023. http://dx.doi.org/10.30525/978-9934-26-377-4-12.

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Okwachi, Were Simon. "UNRAVELLING THE ANTECEDENTS OF RESTAURANT GRATUITY IN KISUMU COUNTY, KENYA: A STRUCTURAL EQUATION MODELING APPROACH". W Tourism and Hospitality Industry: Trends and Challenges. University of Rijeka, Faculty of Tourism and Hospitality Management, 2024. http://dx.doi.org/10.20867/thi.27.9.

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Purpose - Empirically, the act of tipping in the global services industry is as ancient as the Roman times. It can be traced back to centuries ago, although the area has attracted less attention in research. Nonetheless, gratuities contributes immensely on the economic wellbeing of servers. This paper therefore presents an investigation into applicable constructs triggering gratuities within the hotel food service departments including; rewarding service perceptions, incentives for improved future service and social norms. Thus, the purpose of this study was to establish the contribution of each construct under investigation on restaurant tipping in the selected two and three star hotels within Kisumu County. Design - The study applied a descriptive research survey design. This design was chosen based on its suitability for describing gratuities based on responses from the selected respondents within two and three star hotels. Methodology - The study was carried out within Kisumu County, in Kenya. A census of two- and threestar hotels was taken, while questionnaires were self-administered to 384 respondents who were selected by simple random sampling method. Data was organized by skillfully coding and cleaning in order to correct any potential errors and thereafter fed into spreadsheets. The data was further transformed for purposes of conducting specific analysis. Statistical Packages for Social Sciences-Analysis of Moment Structures (SPSS-AMOS) was applied. The study respondents were assured confidentiality, privacy and anonymity in addition to the data collection tools being destroyed after report writing. Approach - The study was carried out in nine hotels within Kisumu County, among which one hotel was selected for pre-testing. On the other hand, respondents constituted food service clients and managers. Questionnaires and content analysis were used in the collection of data. Reliability was determined by Cronbach’s coefficient Alpha test (> 0.70) while content validity was used to assess the internal validity of the research instruments. Findings - The study results gave factor loadings ˃ 0.70 which indicates that the factors under investigation extracts sufficient variance from the dependent variables. Further, the study results show that alcohol consumption gave the highest prediction (91.2%) and thus unique contribution to the independent variable. Finally, the study established a positive significant relationship (at 95% confidence level) between superior service, frequency of patronage, alcohol consumption as well as weather and gratuity. Originality of the research - The act of giving gratuities is prevalent across the global hospitality environment, with a myriad of economic importance to the industry. However, very minimal studies have been carried out, though not related to this study. Most of previous studies are on the service quality-tipping relationship, while this study focused on tipping-service quality relationship. Therefore in the best of our knowledge, no similar study has ever been carried out, and thus this is a unique and original study that has addressed the topic.

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Laura, Patache, Iuliana Parvu i Claudiu Chiru. "THE ADVANTAGES OF AN E-TRAINING SYSTEM FOR THE ROMANIAN HOSPITALITY INDUSTRY". W eLSE 2020. University Publishing House, 2020. http://dx.doi.org/10.12753/2066-026x-20-069.

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The use of information technology in the hospitality industry is becoming a standard, the technologies are replacing positions as a receptionist, client hospitality assistant, waiter or others. Also, starting from 2018 teleworking is regulated by the Romanian labor law and employers are gradually aware of the benefits of this type of activity. The universities in order to win the competition on the adult education market need to organize and carry out educational activities tailored to the employees and employers' expectations and collaboration must be established based on future trends: technology and talent. In this context, the use of an integrated learning systems, software and outsourcing of some work processes through teleworking can be the solution to improve the hospitality industry's labor shortage. In our paper we propose a training system based on 3 components, such as: a simulated hotel-restaurant type company, an e-learning system and a video conferencing system. The practice in the training center will be carried out in the simulated hotel-restaurant environment, the e-learning system will be used for the theoretical training and will contain materials in electronic format (text, video) as well as tests that will measure the degree of assimilation of the knowledge and finally the video conferencing system will provide an audio / video connection between students and tutors from the hotel industry. These tutors will present some topics of interest and will answer the students' questions. They will also present live examples on how to perform certain activities specific to the hotel industry.

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Iryna, Kuznetsova, Privolneva Svitlana i Zhukova Nataliia. "Compositional Means for Shaping Modern Crimean Tatar Hotel and Restaurant Business Facilities". W 2nd Southeast Asian Academic Forum on Sustainable Development (SEA-AFSID 2018). Paris, France: Atlantis Press, 2021. http://dx.doi.org/10.2991/aebmr.k.210305.075.

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Raporty organizacyjne na temat "Hotel and restaurant"

Dissanayake, Priyanka, i M. Tennakoon. Guide to on-site wastewater management for industrial and commercial establishments and other institutions: guide for hotel and restaurant owners and managers in Kurunegala, Sri Lanka. International Water Management Institute (IWMI), 2008. http://dx.doi.org/10.5337/2011.0017.

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Nosova, Olga. Structural Changes and the Ukrainian Labour Market Organisation. Publishing House - Vilnius Business College, czerwiec 2023. http://dx.doi.org/10.57005/ab.2023.1.1.

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The article aims to analyze the structural changes and the Ukrainian labor market organization in the condition of military aggression against Ukraine. The Ukrainian economy encounters the devastating destructions and losses of economic entities, enormous capital, and labor under the effect of military aggression. Structural changes include a change in the industrial structure of production, the destruction of large enterprises, and supply chains, the loss of part of the labor force, and fluctuations between skilled and unskilled jobs. Thus, SMEs in the service sector suffer due to the reduction of the population in cities, which causes both a reduction in demand for certain types of services (hotel and restaurant business, beauty salons, providers of extracurricular educational services, etc.) and a reduction in the supply of highly qualified specialists (IT sector, experts in financial, design and consulting services). Small business because of the war feels caught between the minimum possible sale of their products and reduced demand. The basic research questions are identifying and estimating the urgent needs of the labor market and capital. It will be directed to define sectors that can speed up the process of rebuilding the economy. Diversifying the economy, increasing product/service sophistication, using comparative advantages and transfer of resources (both labor and capital) leads to more productive activities and a rise in well-being.

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Marthinsen, Jarle, Peter Sundt, Ole Kaysen i Kathrine Kirkevaag. Prevention of food waste in restaurants, hotels, canteens and catering. Nordic Council of Ministers, wrzesień 2012. http://dx.doi.org/10.6027/tn2012-537.

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Armstrong, Dr Beth, Lucy King, Ayla Ibrahimi, Robin Clifford i Mark Jitlal. Food Hygiene Rating Scheme (FHRS) Food and You 2: Wave 2. Food Standards Agency, grudzień 2021. http://dx.doi.org/10.46756/sci.fsa.ozf866.

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he Food Hygiene Rating Scheme (FHRS) is run in partnership between the Food Standards Agency and Local Authorities and provides information on the standards of hygiene found in food businesses at the time they are inspected. The scheme covers businesses providing food directly to consumers, such as restaurants, pubs, cafés, takeaways, hotels, hospitals, schools and other places people eat away from home, as well as supermarkets and other food shops. In Wales, the scheme also includes businesses that trade only with other businesses, for example, manufacturers. Food and You 2: Wave 2 is the first wave of data collection to include questions relating to the FHRS. The Food and You 2 survey has replaced the biennial Food and You survey (2010-2018), biannual Public Attitudes Tracker (2010-2019) and the Food Hygiene Rating Scheme (FHRS) Consumer Attitudes Tracker (2014-2019). We previously commissioned the FHRS Consumer Attitudes Tracker survey to monitor consumer awareness, attitudes towards and use of the scheme. The survey moved from a biannual basis to an annual basis from 2017 onwards. Due to differences in the question content, presentation and mode of response, direct comparisons should not be made between these earlier surveys and Food and You 2.

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Monetary Policy Report - April 2022. Banco de la República, czerwiec 2022. http://dx.doi.org/10.32468/inf-pol-mont-eng.tr2-2022.

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Macroeconomic summary Annual inflation continued to rise in the first quarter (8.5%) and again outpaced both market expectations and the technical staff’s projections. Inflation in major consumer price index (CPI) baskets has accelerated year-to-date, rising in March at an annual rate above 3%. Food prices (25.4%) continued to contribute most to rising inflation, mainly affected by a deterioration in external supply and rising costs of agricultural inputs. Increases in transportation prices and in some utility rates (energy and gas) can explain the acceleration in regulated items prices (8.3%). For its part, the increase in inflation excluding food and regulated items (4.5%) would be the result of shocks in supply and external costs that have been more persistent than expected, the effects of indexation, accumulated inflationary pressures from the exchange rate, and a faster-than-anticipated tightening of excess productive capacity. Within the basket excluding food and regulated items, external inflationary pressures have meaningfully impacted on goods prices (6.4%), which have been accelerating since the last quarter of 2021. Annual growth in services prices (3.8%) above the target rate is due primarily to food away from home (14.1%), which was affected by significant increases in food and utilities prices and by a rise in the legal monthly minimum wage. Housing rentals and other services prices also increased, though at rates below 3%. Forecast and expected inflation have increased and remain above the target rate, partly due to external pressures (prices and costs) that have been more persistent than projected in the January report (Graphs 1.1 and 1.2). Russia’s invasion of Ukraine accentuated inflationary pressures, particularly on international prices for certain agricultural goods and inputs, energy, and oil. The current inflation projection assumes international food prices will increase through the middle of this year, then remain high and relatively stable for the remainder of 2022. Recovery in the perishable food supply is forecast to be less dynamic than previously anticipated due to high agricultural input prices. Oil prices should begin to recede starting in the second half of the year, but from higher levels than those presented in the previous report. Given the above, higher forecast inflation could accentuate indexation effects and increase inflation expectations. The reversion of a rebate on value-added tax (VAT) applied to cleaning and hygiene products, alongside the end of Colombia’s COVID-19 health emergency, could increase the prices of those goods. The elimination of excess productive capacity on the forecast horizon, with an output gap close to zero and somewhat higher than projected in January, is another factor to consider. As a consequence, annual inflation is expected to remain at high levels through June. Inflation should then decline, though at a slower pace than projected in the previous report. The adjustment process of the monetary policy rate wouldcontribute to pushing inflation and its expectations toward the target on the forecast horizon. Year-end inflation for 2022 is expected to be around 7.1%, declining to 4.8% in 2023. Economic activity again outperformed expectations. The technical staff’s growth forecast for 2022 has been revised upward from 4.3% to 5% (Graph 1.3). Output increased more than expected in annual terms in the fourth quarter of 2021 (10.7%), driven by domestic demand that came primarily because of private consumption above pre-pandemic levels. Investment also registered a significant recovery without returning to 2019 levels and with mixed performance by component. The trade deficit increased, with significant growth in imports similar to that for exports. The economic tracking indicator (ISE) for January and February suggested that firstquarter output would be higher than previously expected and that the positive demand shock observed at the end of 2021 could be fading slower than anticipated. Imports in consumer goods, retail sales figures, real restaurant and hotel income, and credit card purchases suggest that household spending continues to be dynamic, with levels similar to those registered at the end of 2021. Project launch and housing starts figures and capital goods import data suggest that investment also continues to recover but would remain below pre-pandemic levels. Consumption growth is expected to decelerate over the year from high levels reached over the last two quarters. This would come amid tighter domestic and external financial conditions, the exhaustion of suppressed demand, and a deterioration of available household income due to increased inflation. Investment is expected to continue to recover, while the trade deficit should tighten alongside high oil and other export commodity prices. Given all of the above, first-quarter economic growth is now expected to be 7.2% (previously 5.2%) and 5.0% for 2022 as a whole (previously 4.3%). Output growth would continue to moderate in 2023 (2.9%, previously 3.1%), converging similar to long-term rates. The technical staff’s revised projections suggest that the output gap would remain at levels close to zero on the forecast horizon but be tighter than forecast in January (Graph 1.4). These estimates continue to be affected by significant uncertainty associated with geopolitical tensions, external financial conditions, Colombia’s electoral cycle, and the COVID-19 pandemic. External demand is now projected to grow at a slower pace than previously expected amid increased global inflationary pressures, high oil prices, and tighter international financial conditions than forecast in January. The Russian invasion of Ukraine and its inflationary effects on prices for oil and certain agricultural goods and inputs accentuated existing global inflationary pressures originating in supply restrictions and increased international costs. A decline in the supply of Russian oil, low inventory levels, and continued production limits on behalf of the Organization of Petroleum Exporting Countries and its allies (OPEC+) can explain increased projected oil prices for 2022 (USD 100.8/barrel, previously USD 75.3) and 2023 (USD 86.8/barrel, previously USD 71.2). The forecast trajectory for the U.S. Federal Reserve (Fed) interest rate has increased for this and next year to reflect higher real and expected inflation and positive performance in the labormarket and economic activity. The normalization of monetary policy in various developed and emerging market economies, more persistent supply and cost shocks, and outbreaks of COVID-19 in some Asian countries contributed to a reduction in the average growth outlook for Colombia’s trade partners for 2022 (2.8%, previously 3.3%) and 2023 (2.4%, previously 2.6%). In this context, the projected path for Colombia’s risk premium increased, partly due to increased geopolitical global tensions, less expansionary monetary policy in the United States, an increase in perceived risk for emerging markets, and domestic factors such as accumulated macroeconomic imbalances and political uncertainty. Given all the above, external financial conditions are tighter than projected in January report. External forecasts and their impact on Colombia’s macroeconomic scenario continue to be affected by considerable uncertainty, given the unpredictability of both the conflict between Russia and Ukraine and the pandemic. The current macroeconomic scenario, characterized by high real inflation levels, forecast and expected inflation above 3%, and an output gap close to zero, suggests an increased risk of inflation expectations becoming unanchored. This scenario offers very limited space for expansionary monetary policy. Domestic demand has been more dynamic than projected in the January report and excess productive capacity would have tightened more quickly than anticipated. Headline and core inflation rose above expectations, reflecting more persistent and important external shocks on supply and costs. The Russian invasion of Ukraine accentuated supply restrictions and pressures on international costs. This partly explains the increase in the inflation forecast trajectory to levels above the target in the next two years. Inflation expectations increased again and are above 3%. All of this increased the risk of inflation expectations becoming unanchored and could generate indexation effects that move inflation still further from the target rate. This macroeconomic context also implies reduced space for expansionary monetary policy. 1.2 Monetary policy decision Banco de la República’s board of directors (BDBR) continues to adjust its monetary policy. In its meetings both in March and April of 2022, it decided by majority to increase the monetary policy rate by 100 basis points, bringing it to 6.0% (Graph 1.5).

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