Factors influencing behavioural intention to patronise restaurants using iPad as a menu card

Recently, several restaurants have launched mobile technology-based self-services by replacing their printed menus with iPads. To assess the perceived value of the iPad menu from the customers’ perspective, this study proposed and tested a new research model which includes both functional and emotional aspects of customers’ attitudes. The aim was based on the supposition that an overall value judgement in regard to using the iPad menu to promote dining experience will influence customers’ behavioural intention to patronise restaurants that use the new technology; 332 usable data gathered from cyberspace were tested against the research model. The results demonstrated the importance of perceived value. All functional factors (i.e. perceived control, perceived usefulness and perceived ease of use) and emotional factors (i.e. perceived enjoyment and perceived novelty) were significantly affecting perceived value. For managers interested in investing in these mobile self-service technologies, the findings provided them with sound advice based on empirical research.     

餐厅文化中语言符号的价值体现研究

餐厅文化中的语言符号是餐厅装饰的重要组成部分,与餐厅的品牌文化遥相呼应,还可以体现人文关怀。充分发挥餐厅中语言符号的作用,就要设计得有个性,让人印象深刻,运用得当,恰到好处,并且要与餐厅文化融为一体。     

Cortex-A8和ZigBee构成的智能餐厅系统

本文提出一种基于Cortex-A8和ZigBee的智能餐厅系统设计方案,构建了无人餐厅模型,系统通过ZigBee无线网络连接自助点菜终端、PC主机端、网关端、厨房端、送餐车、清洁车等模块,最终实现了通过Web服务器、CGI接口、云计算平台等方式提供远程订餐服务。经测试,本方案可实现包括自助点菜、送餐、清洁、结算、网页微信订餐等功能。     

Categorizing health-related cues to action: using Yelp reviews of restaurants in Hawaii

Yelp, a social media site, undeniably has an influence on consumers' food choice in spite of its ability to reflect consumers' real voice being criticized. Since unhealthy food choices contribute to health problems, such as obesity and malnourishment, we attempted to examine these problems by better understanding consumers through health-related cues to action—a construct from the Health Belief Model (HBM)— on Yelp Honolulu's restaurant reviews. Our research revealed 13 main categories: Ingredient, Type of food, Taste, Lifestyle, Cooking, Option, Price, Portion, Well-being, Nutrition, Hygiene, Emotional attachment and indulgence, and Feeling. We argue that these categories may ultimately lead consumers to make healthier food choices. In search of the most appealing way to communicate with the target group, underlying concepts that derived from these categories can be tested. Marketers in food industry (or public health policy-makers) can craft their strategies for healthy food brands/products (or healthy eating scheme) based on the concept test research. Moreover, Yelp can apply these insights in the development of their algorithm and filter system in order to help consumers find healthy food if they wish to do so. Restaurants can also improve their strategy, menu, and communication execution to meet the growing demands of health conscious consumers.     

电生H2O2协同电解絮凝法处理餐饮废水实验研究

采用电生H2O2协同电解絮凝法处理餐饮废水，研究了废水初始浓度、电解时间、电压、电极材料、pH等因素对降解餐饮废水的影响．结果表明，进水CODCr在1200mg／L以内、pH值为中性的餐饮废水，在10V电压、电磁搅拌、曝气条件下，电解15min后，COD去除率在80％以上．该法利用了铝阳极反应生成的絮凝剂Al(OH)3和阴极上电合成的H2O2对有机物的去除作用，同时阳极产生的H^ 与阴极产生的OH^-中和又促进了两极的反应，使有机物降解更彻底．     

苏州市餐厨垃圾产量调查分析

对苏州市餐厨垃圾现状进行问卷调查,掌握了苏州市餐厨垃圾产量、收运以及处置现状,并对典型餐厨垃圾的理化性质进行分析。调查结果显示:苏州市餐厨垃圾年产量约为35万吨。餐饮业、高校及企事业单位食堂人均餐厨垃圾产生量分别为0.35 kg/(人·次)、0.13 kg/(人·次)、0.24 kg/(人·次)。     

固定化生物活性炭纤维处理餐饮污水

采用固定化生物活性炭纤维技术处理餐饮污水,在原水COD、油的平均质量浓度分别为961、254 mg/L时,经过砂滤、曝气、生物活性炭纤维柱后,COD去除率为84%,油的去除率为91%。试验结果表明:固定化生物活性炭纤维技术对餐饮废水有较好的处理效果,出水水质稳定,可达标排放。     

生物填料塔处理餐厅污水传质反应研究

从传质和生化反应基本过程出发,将复杂的生物填料塔中三相传质-生化反应综合简化为一个有效生化反应过程,并得到其数学模型,模型综合参数———总传质有效因数ηt可通过容易测定的本征反应和实际反应速率来确定;实验研究了入塔污水CODC r和入塔水量对总传质有效因数影响,结果表明,入塔污水CODC r较高时,有较大的总传质有效因数;当入塔水量增大,传质效果增加,总传质有效因数增大。     

多元文化下餐饮类建筑空间审美维度变革

对室内设计、审美维度的多元化、审美标准的变革等作了论述,在明确地域性和文化概念的基础上,阐述了影响新技术背景下地域性室内设计的几方面,概括了新技术背景下中式餐饮空间室内设计的原则与方法,以适应社会发展需求。     

基于PowerBuilder的酒店房租自动统计功能设计

PowerBuilder作为专业的数据库开发工具,一直深受国内广大用户的喜爱。在酒店客房的房租管理中,不同的出租方式有不同计算方法;不同的进店时间有不同的统计方法,如何根据这些不同的管理规定,利用PowerBuilder实现酒店房租的自动统计功能是讨论的主要内容。