Economics and the Origin of the Restaurant
@article{Kiefer2002EconomicsAT, title={Economics and the Origin of the Restaurant}, author={Nicholas M. Kiefer}, journal={Cornell Hotel and Restaurant Administration Quarterly}, year={2002}, volume={43}, pages={58 - 64} }
Paris was the dominant commercial and cultural center at the time of the emergence of the restaurant in Europe. Because Paris is widely cited as the birthplace of the restaurant, I focus mostly on the development of restaurants there. Taverns made money principally from alcohol sales; inns and boarding houses from renting rooms, as well as serving food. These institutions served a table d’hôte at fixed hours and a set price. Often the diners were a regular crowd who knew how to sit near the…
4 Citations
Appraisal of Consumers Restaurant Food Quality in Obio/Akpor Local Government Area of Rivers State, Nigeria
- 2021
This study aimed at the appraisal of consumers’ restaurant food quality in Obio/Akpor Local Government Area of Rivers State with a view to unraveling the reasons behind poor quality and standard of…
The Gastronomy as an Art and its Role in the Local Economic Development of a Tourism Destination: A Literature Review
- Physics
- 2020
The purpose of this paper is to review recent research on the art of gastronomy and its contribution to local economic development as a result of the upgrading of gastronomic tourism. Hospitality and…
Service Time Performance Analysis of Improved Automated Restaurant by Layout Reconfiguration and Conveyor System
- BusinessIOP Conference Series: Materials Science and Engineering
- 2019
Achieving effective service time in restaurants hinges on implementing and integrating innovation in design and technology. A combination of restaurant layout configuration and conveyor belt system…
Brazilian cuisine: comparison of environmental, economic and nutritional performance of two typical Brazilian dishes
- GeographyEnvironment, Development and Sustainability
- 2020
Brazilian cuisine is influenced by the diversity of geographical conditions, production of local ingredients and the multicultural character of foreign and native folks. In view of this context, we…