List of Articles Restaurant

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  1 - Investing the Impact of restaurant authenticity on consumer's evaluation of perceived values of product with regard to moderating role of place attachment
  mosayeb darvish
  Maintaining the customer's interest in re-visiting is an important issue in the face of close competition. Focusing on customer needs means paying attention to product quality and customer service, and many companies that once pioneered technology or low prices are now More

  Maintaining the customer's interest in re-visiting is an important issue in the face of close competition. Focusing on customer needs means paying attention to product quality and customer service, and many companies that once pioneered technology or low prices are now competing for product quality and better customer service. In this regard, after introducing the general framework of the research in the first chapter, the data were collected through the field. The statistical population of the study is the consumers of traditional restaurants in Yazd. A questionnaire consisting of 24 questions was designed for field collection and distributed in the statistical population of the research. A total of 804 standard questionnaires were collected based on Morgan table and analyzed using T-student fan in LISREL software environment. The reliability of the questionnaire was evaluated by calculating Cronbach's alpha coefficient and was confirmed with a value of 0.931. The results showed that restaurant credibility has the most direct effect between consumer satisfaction and loyalty and also restaurant credibility can affect the relevant effective variables such as satisfaction, peak experience and lifestyle appropriateness. In other words, the reputation of the restaurant affects the perception and behavior of consumers. Manuscript profile
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  2 - Investigating the impact of advertising in social networks on the purchase intention of teenage customers in the restaurant industry (the study of adolescents aged 14 to 17 years old in Tehran schools)
  Mahsa Ebrahimi Ehsan Abedi
  The 21st century, or in other words, the information age, has brought opportunities and challenges to our world. The important point is that managers have faced a dynamic and interconnected international environment. One of the most important challenges in today's era i More

  The 21st century, or in other words, the information age, has brought opportunities and challenges to our world. The important point is that managers have faced a dynamic and interconnected international environment. One of the most important challenges in today's era is the emergence of social media alongside traditional media and their role in different fields, which is one of the most important fields. It is marketing. The purpose of this research is to investigate the effect of the main advertising factors in social networks on the purchase intention of teenage customers in the restaurant industry. This research is applied in terms of purpose and descriptive-survey in terms of nature. The statistical population includes teenagers who use social networks. Teenagers in this research mean students aged 14 to 17 years old in schools in Tehran. be After sampling using the available method, 106 questionnaires were collected. In order to collect information, a standard questionnaire (Al-Alwan, 2018) was used. The questionnaire had 31 items and dimensions of performance expectations, perceived communication, interaction, information, motivation for pleasure and entertainment, and habit and purchase intention. In order to analyze the data and check the hypotheses, PLS software was used. The results indicating the confirmation of the hypotheses include the effect of expected performance on purchase intention, the effect of habit on purchase intention, the effect of interaction on purchase intention, and the effect of interaction on pleasurable motivation, the effect of awareness on purchase intention and also the effect of pleasurable motivation on purchase intention, the effect of awareness on expected performance and the effect of perceived communication on purchase intention. Finally, according to the obtained results, it is suggested to the companies active in the restaurant industry to pay attention to the quality of the relationship, customer interaction, the use of business intelligence tools, awareness and building trust in order to influence the purchase intention of teenage customers. Manuscript profile
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  3 - Measurement and Assessment of environmental and occupational health the Academic libraries in Tehran
  Arezou Maghsoudi Hajar Zarei S. Mohammad S. Alavi
  Purpose: This study aimed to assess the occupational health in the University Central Librarriess located in Tehran. Methodology: This study is a descriptive survey. The population consisted of central libraries of universities in Tehran (a total of 20 libraries). Data More

  Purpose: This study aimed to assess the occupational health in the University Central Librarriess located in Tehran. Methodology: This study is a descriptive survey. The population consisted of central libraries of universities in Tehran (a total of 20 libraries). Data were collected using a questionnaire. The data obtained from the questionnaire were analyzed using SPSS software. Findings: Analysis showed that the health indicators if Tehran university libraries in total, is18 percent in poor condition, 40% percent medium, 36% good condition, and 3% very good condition. Health indicators are not observed in 3% of the libraries. Conclusion: Assessment of occupational health in Central University Libraries in Tehran with safety measures, showed that occupational health and safety is in medium condition and can be considered as successful. Manuscript profile
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  4 - Measurement and Assessment of environmental and occupational health the Academic libraries in Tehran
  Mehdi Rahmani Mohsen Hajizaynolabedini
  Purpose: This study aimed to assess the occupational health in the University Central Librarriess located in Tehran. Methodology: This study is a descriptive survey. The population consisted of central libraries of universities in Tehran (a total of 20 libraries). Data More

  Purpose: This study aimed to assess the occupational health in the University Central Librarriess located in Tehran. Methodology: This study is a descriptive survey. The population consisted of central libraries of universities in Tehran (a total of 20 libraries). Data were collected using a questionnaire. The data obtained from the questionnaire were analyzed using SPSS software. Findings: Analysis showed that the health indicators if Tehran university libraries in total, is18 percent in poor condition, 40% percent medium, 36% good condition, and 3% very good condition. Health indicators are not observed in 3% of the libraries. Conclusion: Assessment of occupational health in Central University Libraries in Tehran with safety measures, showed that occupational health and safety is in medium condition and can be considered as successful. Manuscript profile
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  5 - Evaluation and Ranking of Restaurants in Takestan County by Fuzzy TODIM Method Considering the Factors Affecting Customers' Satisfaction
  Kavian Rahmani Jalal Rezaeenour
  One of the important sectors of the tourism industry is the restaurant industry and the satisfactory experience of tourists from meals at tourist destination restaurants has a great influence on their overall satisfaction from the tourist place. The goal of the present More

  One of the important sectors of the tourism industry is the restaurant industry and the satisfactory experience of tourists from meals at tourist destination restaurants has a great influence on their overall satisfaction from the tourist place. The goal of the present study is to identify the factors affecting customers' satisfaction in the restaurant industry and evaluating and ranking of the restaurants according to the factors that have been carried out in five major restaurants in Takestan county. A questionnaire was used to collect information about the importance of each factor and also the level of customers' satisfaction. The weight of each factor was determined by Friedman test and then five recommended restaurants were rated by a fuzzy TODIM method which is a multi-criteria decision-making method based on prospect theory. The results of Friedman test showed that the freshness of food, the cleanliness of the restaurant environment, the healthy food and the appropriate price of food have the greatest effect on customers' satisfaction respectively. Good behavior of staff and health of food are among the strengths of restaurants and the lack of Takestan's local food the menu and the lack of a website are part of their weaknesses and should be more noticed by the restaurant managers. According to ranking results, Takhti, Shani, Baghdadi, Sahar and Ashpazbashi Restaurants ranked first to fifth respectively. Manuscript profile
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  6 - A survey on parasitic helminthes’ infections in restaurant staffs in Tabriz
  یعقوب Garedaghi
  The aim of study was to identify intestinal parasitic helminthes among restaurant workers of Tabriz in 2009. For this reason, stool specimens of 270 restaurant workers were collected and examined for the presence of intestinal parasitic helminthes. Three types of techni More

  The aim of study was to identify intestinal parasitic helminthes among restaurant workers of Tabriz in 2009. For this reason, stool specimens of 270 restaurant workers were collected and examined for the presence of intestinal parasitic helminthes. Three types of techniques were used: direct examination, saline sedimentation and formol-ether concentration. Most of the samples were contaminated at least with one kind of parasite (Hymenolepis nana, Ascaris lumbricoides, Ancylostoma duodenale and Schistosoma mansoni ). Whereas, 3 cases were infected with two parasite (Hymenolepis nana, Ancylostoma duodenale). The prevalence rate was 4.8% for Hymenolepis nana, and 1.1% for Ascaris lumbricoides, meanwhile the prevalence rate was 1.8% for Ancylostoma duodenale. Additionally, the blood parasite Schistosoma mansoni was also detected in 2 cases. The infection with these parasites accompanies by abdominal disorders such as diarrhea, constipation and nausea and vomiting. These results indicated that, sanitary measurements were not satisfactory. Therefore, hygienic measures along with efficient pre-employment screening tests must be performed. Manuscript profile
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  7 - Providing a Model for Measuring Tourist Satisfaction with the Services of Local Food Restaurants (A Case Study of Local Food Restaurants in Tehran)
  Iman Chashmfasa
  Today, tourism destinations must provide tourists with high quality services and unique components in order to satisfy their needs and provide them with satisfaction. The purpose of this study was to investigate the factors affecting foreign tourists' satisfaction with More

  Today, tourism destinations must provide tourists with high quality services and unique components in order to satisfy their needs and provide them with satisfaction. The purpose of this study was to investigate the factors affecting foreign tourists' satisfaction with Persian food restaurants and to show the results through an applied model. This research is applied in terms of its purpose and a mixed method has been used to develop it. First, information from relevant scientific sources was collected and factors influencing customer satisfaction with restaurant services identified using Meta synthesis quality method. After distributing 223 questionnaires among the statistical sample and collecting them the necessary information was collected and analyzed using the factor analysis method and structural equation modeling (SEM) to evaluate and validate the designed model using LISREL software. The results of the study show that The quality of services including the quality of food and drink, empathy, guarantee, physical dimension, atmosphere, assurance and cultural dimensions have the greatest impact on the satisfaction of foreign tourists and their behavioral intentions, especially the willingness to revisit the restaurants. Manuscript profile
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  8 - The Effects of Restaurant Residuals in the Diet on General Performance, Egg Characteristics, Blood Parameters and Intestinal Morphology of Japanese Quails
  Y. Karimi A.A. Saki H. Jahanian Najafabadi P. Zamani M. Houshyar
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  9 - Presentation and test of service quality model for restaurant management in Islamic society
  Abolghasem Ahmadi Azam Rahimi Nik Mandan Momeni
  Managing restaurants in Islamic society relies on understanding its social and economic conditions and requirements.The aim of the research is to provide a service quality model with an emphasis on customer satisfaction in the restaurant industry in Islamic society.The More

  Managing restaurants in Islamic society relies on understanding its social and economic conditions and requirements.The aim of the research is to provide a service quality model with an emphasis on customer satisfaction in the restaurant industry in Islamic society.The study is applied and of mixed and exploratory type.The data of the qualitative section was collected through interviews with the managers of restaurants in Tehran, and the service quality model was presented with the primary data and data analysis.The questionnaire of the quantitative part was designed according to the findings of the qualitative part and was used after checking the reliability and validity.The statistical population of the quantitative part was the customers of all the restaurants in Tehran, and according to the Karjesi-Morgan table, 385 people were surveyed.Quantitative data analysis was done with structural equation model and PLSsoftware.According to the findings obtained in coding the qualitative research data, a total of 198 concepts, 73categories and26 main categories were presented for the research model.Quantitative analysis showed that the causal conditions have an effect on the main phenomenon, i.e. service quality, with an emphasis on customer satisfaction.Service quality with emphasis on customer satisfaction, background conditions and intervening conditions have an impact on strategies. Manuscript profile
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  10 - The Effect of Customers Preferences towards WOM (Case Study: Fast Food Restaurant Industry)
  Javad Rafat Reza Aghamoosa Kimia Zand Habibi
  This research’s main objective was investigation of theeffectofserviceencounter performance,satisfaction, trust and commitment on customer word of mouth intentionin fast foodrestaurantindustry. For information gathering about research scope that reviewed used from More

  This research’s main objective was investigation of theeffectofserviceencounter performance,satisfaction, trust and commitment on customer word of mouth intentionin fast foodrestaurantindustry. For information gathering about research scope that reviewed used from two methods; librarian studies and field studies with helping the index cards and questionnaires tools for measuring the research variables. The research population wasSinbadchain restaurantcustomerin Tehran. Clustersamplingmethodwas usedto determine theRespondents. A total of 400 Questionnaires was distributed that 387 responses of them were usable for data analysis. Data were analyzed using the structural equation modeling (SEM) technics.The research findings indicate that serviceencounter performancehad significant direct effect on customer satisfactionandcustomer satisfaction had significant direct effect oncustomertrust. Thecustomertrust had significant direct effect and mediator role oncustomer commitment. Manuscript profile
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  11 - The Effect of Service Quality Dimensions on Hedonic and Utilitarian Attitude and Brand Preference (Case Study: Fast Food Restaurant Industry)
  Javad Rafati Mansooreh Valijani Reza Aghamoosa
  This research’s main objective was the investigation on the effect of service quality dimensions on hedonic and utilitarian attitude and brand preference in fast food restaurant industry. For information gathering about research scope the researchers reviewed u More

  This research’s main objective was the investigation on the effect of service quality dimensions on hedonic and utilitarian attitude and brand preference in fast food restaurant industry. For information gathering about research scope the researchers reviewed using two methods; library and field studies helping the index cards and questionnaires as tools for measuring the research variables. The research population was Boof chain restaurant customer in Tehran. Cluster sampling method was used to determine the respondents. A total of 450 questionnaires were distributed that 390 responses of which were used for data analysis. Data were analyzed using the Structural Equation Modeling (SEM) techniques. The research findings indicate that physical environment and outcome qualities had significant direct effect on hedonic attitude to consumption. Also interactional and outcome qualities had significant direct effect on utilitarian attitudes. On the other hand, preference of one brand compared to others is dependent on both of hedonic and utilitarian attitudes Manuscript profile
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  12 - Explain a Service Quality Model with Emphasizing on Customer Satisfaction in the Restaurant Industry with Grounded Theory Approach
  Abolghasem Ahmadi Azam Rahimi nik Mandan Momeni
  The expansion of restaurants and increasing of competition between them has raised the issue of service quality in order to satisfy customers. The present research is qualitative and the research method is Grounded Theory. The tools used for data collection were intervi More

  The expansion of restaurants and increasing of competition between them has raised the issue of service quality in order to satisfy customers. The present research is qualitative and the research method is Grounded Theory. The tools used for data collection were interview and the statistical population of the study included restaurant managers in Tehran and familiar with marketing science. The snowball method was used for sampling until the theoretical saturation was reached and finally 15 people were interviewed. Data analysis was also done through coding (open, axial and selective).From the results of data coding, 63 concepts and 26 categories were identified. Research model according to the dimensions of the Grounded Theory, ie causal conditions (market research, service competencies, restaurant food hygiene and customer orientation),the main phenomenon (how to supply food to the customer, employee empathy, the physical environment of the restaurant, customer trust and restaurant response)Underlying conditions(existing social conditions, competitive situation, cultural issues, restaurant development and Islamic values), intervention factors (social responsibility factors, customer expectations and customer payment costs), strategies (responding to customer needs, continuous quality management, management strategies), Employee Empowerment and Customer Relationship Management) and Outcomes (Customer Satisfaction, Customer Loyalty, Restaurant Executive Performance, and Customer Purchasing Behavior) were presented. Manuscript profile
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  13 - Evaluation of Microbial Quality of Offered Foods in the Restaurant of Educational Center
  Effat Farzanehnia Peyman Ghajarbeygi
  10.22034/jchr.2018.544211
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