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Abolish restaurants. [electronic resource] : a worker's critique of the food service industry.

• Authors : Prole; ProQuest (Firm)

Subjects: Restaurants -- Employees; Restaurants -- Economic aspects; Electronic books

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Atlas of world restaurants.

• Authors : Atlas of World Restaurants, issuing body.

Subjects: Restaurants -- Decoration -- Pictorial works; Bars (Drinking establishments) -- Decoration -- Pictorial works; Restaurants -- Designs and plans

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Performance standards for restaurants : a new approach to addressing the obesity Epidemic.

• Authors : Rand Corporation. National Security Research Division, author.; Cohen, Deborah, author

Subjects: Epidemics -- North America; Nutrition disorders -- United States; Obesity -- United States

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Restaurants & institutions. [electronic resource].

Subjects: Food service -- Periodicals; Quantity cooking -- Periodicals; Établissements publics -- Périodiques

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Singapore's Top Restaurants.

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American Chinese Restaurants : Society, Culture and Consumption

• Authors : Jenny Banh; Haiming Liu

Subjects: Chinese restaurants--Social aspects--America; Cooking, Chinese; Chinese--America--Social life and customsBUSINESS & ECONOMICS / Industries / Food Industry; BUSINESS & ECONOMICS / Industries / Hospitality, Travel & Tourism; COOKING / Regional & Cultural / Chinese

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COVID-19 guidance for restaurants & beverage vendors offering takeout or curbside pickup.

Subjects: Restaurants -- Employees -- Health and hygiene -- United States.; Food service employees -- Health and hygiene -- United States.; COVID-19 (Disease) -- Transmission -- Prevention. -- United States

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Measuring organisational legitimacy in Haute Cuisine restaurants: perceptions of customers, experts and news media

• Authors : Dönmez, Deniz, 1991; Blanco-González, Alicia

Subjects: Fine dining; Haute cuisine; Legitimacy theory

• Source: British Food Journal. 127(13):37-51

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COVID-19 guidance for restaurants resuming dine-in service.

Subjects: Restaurants -- Employees -- Health and hygiene -- United States.; Food service employees -- Health and hygiene -- United States.; COVID-19 (Disease) -- Transmission -- United States.

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Developing ecolabels to encourage sustainable eating in restaurants: A randomized experiment.

• Authors : Lee CJY; Department of Pediatrics, Stanford University School of Medicine, Palo Alto, California, United States of America.; Petimar J

Subjects: Restaurants* ; Food Labeling*/Food Labeling*/Food Labeling*/methods ; Food Preferences*/Food Preferences*/Food Preferences*/psychology

• Source: PloS one [PLoS One] 2025 Oct 30; Vol. 20 (10), pp. e0335724. Date of Electronic Publication: 2025 Oct 30 (Print Publication: 2025).Publisher: Public Library of Science Country of Publication: United States NLM ID: 101285081 Publication Model: eCollection Cited Medium: Internet

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