Abstract: This article presents a comparative study evaluating and comparing the quality of machine translation (MT) output of Chinese gastronomy nomenclature. Chinese gastronomic culture is experiencing an increased international acknowledgment nowadays. The nomenclature of Chinese gastronomy not only reflects a specific aspect of culture, but it is related to other areas of society such as philosophy, traditional medicine, etc. Chinese dish names are composed of several types of cultural references, such as ingredients, colors, flavors, culinary techniques, cooking utensils, toponyms, anthroponyms, metaphors, historical tales, among others. These cultural references act as one of the biggest difficulties in translation, in which the use of translation techniques is usually required. Regarding the lack of Chinese food-related translation studies, especially in Chinese-Spanish translation, and the current massive use of MT, the quality of the MT output of Chinese dish names is questioned. Fifty Chinese dish names with different types of cultural components were selected in order to complete this study. First, all of these dish names were translated by three different MT tools (Google Translate, Baidu Translate and Bing Translator). Second, a questionnaire was designed and completed by 12 Chinese online users (Chinese graduates of a Hispanic Philology major) in order to find out user preferences regarding the collected MT output. Finally, human translation techniques were observed and analyzed to identify what translation techniques would be observed more often in the preferred MT proposals. The result reveals that the MT output of the Chinese gastronomy nomenclature is not of high quality. It would be recommended not to trust the MT in occasions like restaurant menus, TV culinary shows, etc. However, the MT output could be used as an aid for tourists to have a general idea of a dish (the main ingredients, for example). Literal translation turned out to be the most observed technique, followed by borrowing, generalization and adaptation, while amplification, particularization and transposition were infrequently observed. Possibly because that the MT engines at present are limited to relate equivalent terms and offer literal translations without taking into account the whole context meaning of the dish name, which is essential to the application of those less observed techniques. This could give insight into the post-editing of the Chinese dish name translation. By observing and analyzing translation techniques in the proposals of the machine translators, the post-editors could better decide which techniques to apply in each case so as to correct mistakes and improve the quality of the translation.
Abstract: Food contaminated with biological, chemical and physical hazards usually leads to foodborne illnesses which in turn increase the disease burden of developing and developed economies. Restaurants play a key role in the food service industry and violations in application of standardized food safety management systems in these establishments have been associated with foodborne disease outbreaks. This study was undertaken to assess the level of compliance to the Code of practice that was developed and implemented after conducting needs assessment of the food safety management systems employed by the Food Service Establishments in Ghana. Data on pre-licence inspections were reviewed to assess the compliance of the Food Service Establishments. During the period under review (2012-2016), 74.52% of the food service facilities in the hospitality industry were in compliance with the FDA’s code of practice. Main violations observed during the study bordered on facility layout and fabrication (61.8%) and this is because these facilities may not have been built for use as a food service establishment. Another fact that came to the fore was that the redesigning of the facilities to bring them into compliance required capital intensive investments, which some establishments are not prepared for. Other challenges faced by the industry regarded issues on records and documentations, personnel facilities and hygiene, raw materials acquisition, storage and control, and cold storage.
Abstract: Nowadays websites provide a vast number of resources for users. Recommender systems have been developed as an essential element of these websites to provide a personalized environment for users. They help users to retrieve interested resources from large sets of available resources. Due to the dynamic feature of user preference, constructing an appropriate model to estimate the user preference is the major task of recommender systems. Profile matching and latent factors are two main approaches to identify user preference. In this paper, we employed the latent factor and profile matching to cluster the user profile and identify user preference, respectively. The method uses the Distance Dependent Chines Restaurant Process as a Bayesian nonparametric framework to extract the latent factors from the user profile. These latent factors are mapped to user interests and a weighted distribution is used to identify user preferences. We evaluate the proposed method using a real-world data-set that contains news tweets of a news agency (BBC). The experimental results and comparisons show the superior recommendation accuracy of the proposed approach related to existing methods, and its ability to effectively evolve over time.
Abstract: This study focused on tourism logistic services in the border areas of Thailand by an analysis and comparison of the opinions of tourists, villagers, and entrepreneurs of these services. Sample representatives of this study were a total of 600 villagers and 15 entrepreneurs in the three border areas consisting of Chong Anma, Chong Sa-Ngam, and Chong Jom checkpoints. For methodology, survey questionnaires, situation analysis, TOWS matrix, and focus group discussions were used for data collection, as well as descriptive analysis and statistics such as arithmetic means and standard deviations, were employed for data analysis. The findings revealed that business potential was at the medium level and entrepreneurs were satisfied with their turnovers. However, perspectives of transportation and tourism services provided for tourists need to be immediately improved. Recommendations for the potential development included promotion of border tourism destinations and foreign investments into accommodation, restaurants, and transport, as well as the establishment of business networks between Thailand and Cambodia, along with the introduction of new tourism destinations by co-operation between entrepreneurs in both countries. These initiatives may lead to increased visitors, collaboration of security offices, and an improved image of tourism security.
Abstract: The food industry nowadays is becoming customer-oriented and needs faster response time to deal with food incidents. There is a deep need for good traceability systems to help the supply chain (SC) partners to minimize production and distribution of unsafe or poor quality products, which in turn will enhance the food SC performance. The current food labeling systems implemented in developing countries cannot guarantee that food is authentic, safe and of good quality. Therefore, the use of origin labels, mainly the geographical indications (GIs), allows SC partners to define quality standards and defend their products' reputation. According to our knowledge there are no studies discussed the use of GIs in developing countries. This research represents a research schema about the implementation of European quality labeling system in developing countries and its impact on enhancing SC performance. An empirical study was conducted on the Egyptian traditional food sector based on a sample of seven restaurants implementing the Med-diet labeling system. First, in-depth interviews were carried out to analyze the Egyptian traditional food SC. Then, a framework was developed to link the European quality labeling system and SC performance. Finally, a structured survey was conducted based on the applied framework to investigate the impact of Med-diet labeling system on the SC performance. The research provides an applied framework linking Med-diet quality labeling system to SC performance of traditional food sector in developing countries generally and especially in the Egyptian traditional food sector. The framework can be used as a SC performance management tool to increase the effectiveness and efficiency of food industry's SC performance.
Abstract: One of the major factors which can contribute greatly to success of catering businesses is to employ food and beverage staff having sound hygiene knowledge. Individuals having sound knowledge of hygiene has a higher chance of following safe food practices in food production. One of the leading causes of food poisoning and food borne illnesses has been identified as lack of hygiene knowledge among food and beverage staff working in catering establishments and restaurants. This research aims to analyze the hygiene knowledge among food and beverage staff working in top five restaurants of Male’, in relation to their age, educational background, occupation and training. The research uses quantitative and descriptive methods in data collection and in data analysis. Data was obtained through random sampling technique with self-administered survey questionnaires which was completed by 60 respondents working in 5 different restaurants operating at top level in Male’. The respondents of the research were service staff and chefs working in these restaurants. The responses to the questionnaires have been analyzed by using SPSS. The results of the research indicated that age, education level, occupation and training correlated with hygiene knowledge perception scores.
Abstract: This paper aims to explore the satisfaction levels of tourism product components on the island of Samui by studying the cultural dimension relationships of Hofsted’s classic theory. Both the six Hofsted cultural dimensions and tourism production satisfaction measures have been of interest worldwide. Therefore, the challenge of this study is to re-confirm previous research results in the ever-changing current contexts of the modern globalized business era. Self-rated questionnaires were employed to collect data from six nationalities of tourists in Samui, totaling 386 samples. The reliability of this research methodology was 0.967. Correlation was applied to analyze the relationships. The results indicate that Masculinity is significantly related to tourism destination satisfaction for every factor, while the other five cultural dimensions are related to some factors of tourism satisfaction. Surprisingly, tourist satisfaction toward the bar/restaurant factor is significantly correlated with all six cultural dimensions.
Abstract: In 2013 and 2014, the U.S. Food and Drug Administration (FDA) collected data from selected fast food restaurants and full service restaurants for tracking changes in the occurrence of foodborne illness risk factors. This paper discussed how we customized spatial random sampling method by considering financial position and availability of FDA resources, and how we enriched restaurants data with location. Location information of restaurants provides opportunity for quantitatively determining random sampling within non-government units (e.g.: 240 kilometers around each data-collector). Spatial analysis also could optimize data-collectors’ work plans and resource allocation. Spatial analytic and processing platform helped us handling the spatial random sampling challenges. Our method fits in FDA’s ability to pinpoint features of foodservice establishments, and reduced both time and expense on data collection.
Abstract: In global competition nowadays, the world economy heavily depends upon high technology and capital intensive industries that are mainly owned by well-established economic and developed countries, such as United States of America, United Kingdom, Japan, and South Korea. Indonesia as a developing country is building its economic activities towards industrial country as well, although a slightly different approach was implemented. For example, similar to the concept of one village one product (OVOP) implemented in Japan, Indonesia also adopted this concept by promoting local traditional products to improve incomes of village people and to enhance local economic activities. Analysis on how OVOP program increase local people’s income and influence customer satisfaction were the objective of this paper. Behavioral intention to purchase and re-purchase, customer satisfaction and promotion are key factors for local products to play significant roles in improving local income and economy of the region. The concepts of OVOP and key factors that influence economic activities of local people and the region will be described and explained in the paper. Results of research, in a case study based on 300 respondents, customers of a local restaurant at Tangerang City, Banten Province of Indonesia, indicated that local product, service quality and behavioral intention individually have significant influence to customer satisfaction; whereas simultaneous tests to the variables indicated positive and significant influence to the behavioral intention through customer satisfaction as the intervening variable.
Abstract: Moringa oleifera is mainly used as herbal medicine in most homes in Northern Nigeria. The plant is easy to grow and thrives very well regardless the type of soil. Use of moringa leaves in food production can yield attractive varieties on menu. This paper evaluates the acceptability of dishes produced with fresh moringa leaves with a view to promoting it in popular restaurants. A three course menu consisting of cream of moringa soup as the starter, mixed meat moringa sauce with semovita as the main dish and moringa roll as sweet was produced and served to a 60-member taste panel made of three groups of 20 each. Respondents were asked to rate the organoleptic qualities of the samples on a 10-point bipolar scale ranging from 1 (Dislike extremely) – 10 (Like extremely). Data collected were treated to one sample t-test and One Way ANOVA. Results show that the panelists extremely like the moringa products. It is recommended that Moringa oleifera should be incorporated into meals which is more readily acceptable than medicine.
Abstract: Economic growth always correlate positively with the
magnitude of the unemployment rate. This is caused by labor which
one of important variable to keep growth in the real sector of the
region. Meanwhile, the economic structure in districts of Jember
showed an increase of economic activity began to shift towards the
industrial sector and some other economic sectors, so they have an
affects to considerations for policy makers to increase economic
growth in Jember as an autonomous region in East Java Province. At
the fact, SMEs is among the factors driving economic growth in the
region. This is shown by the high amount of SMEs. However,
employment in the sector grew slightly slowed. It is caused by a lack
of productivity in SMEs. Through the analysis of the transformation of
economic structure theory, and the theory of Triple Helix using
descriptive analytical method Location Quotient and Shift - Share,
found that the results of the economic structure in Jember slowly
shifting from the agricultural sector to the industrial sector, because it
is dominated by trade sector, hotel and restaurant sector. In addition,
SMEs is the potential sector of economic growth in Jember. While to
maximizing role and functions of the institution's Research and
Development Center of SMEs, there are three points to be known, that
are Business Landscape, Business Architecture and Value Added.
Abstract: The main purpose of this research was to study how to
communicate the identity of the Mueang district, SamutSongkram
province for ecotourism. The qualitative data was collected through
studying related materials, exploring the area, in-depth interviews
with three groups of people: three directly responsible officers who
were key informants of the district, twenty foreign tourists and five
Thai tourist guides. A content analysis was used to analyze the
qualitative data. The two main findings of the study were as follows:
1. The identity of Amphur (District) Mueang, SamutSongkram
province. This establishment was near the Mouth of Maekong
River for normal people and tourists, consisting of rest
accommodations. There are restaurants where food and drinks
are served, rich mangrove forests, Hoy Lod (Razor Clam) and
mangrove trees. Don Hoy Lod, is characterized by muddy
beaches, is a coastal wetland for Ramsar Site. It is at 1099th
ranging where the greatest number of Hoy Lod (Razor Clam)
can be seen from March to May each year.
2. The communication of the identity of AmphurMueang,
SamutSongkram province which the researcher could find and
design to present in English materials can be summed up in 4
items: 1) The history of AmphurMueang, SamutSongkram
province 2) WatPhetSamutWorrawihan 3) The Learning source
of Ecotourism: Don Hoy Lod and Mangrove forest 4) How to
keep AmphurMueang, SamutSongkram province for
ecotourism.
Abstract: Environmental impact has occurred at Khao Yai National Park, especially the water pollution by tourist activities as a result of 800,000 tourists visiting annually. To develop an eco-campsite, eco-friendly cleansers were implemented in Lam Ta Khlong and Pha Kluay Mai Campsites for tourists and restaurants. The results indicated the positive effects of environmentally friendly cleansers on water quality in Lam Ta Khlong River and can be implemented in other protected areas to decrease chemical contamination in ecosystems.
Abstract: The main purpose of this research was to study how to
communicate the identity of the Amphawa district, Samut Songkram
province for sustainable tourism. The qualitative data was collected
through studying related materials, exploring the area, in-depth
interviews with three groups of people: three directly responsible
officers who were key informants of the district, twenty foreign
tourists and five Thai tourist guides. A content analysis was used to
analyze the qualitative data. The two main findings of the study were
as follows:
1. The identity of the Amphawa District, Samut Songkram
province is the area controlled by Amphawa sub district (submunicipality).
The working unit which runs and looks after
Amphawa sub district administration is known as the Amphawa
mayor. This establishment was built to be a resort for normal
people and tourists visiting the Amphawa district near the
Maekong River consisting of rest accommodations. Along the
river there is a restaurant where food and drinks are served, rich
mangrove forests, a learning center, fireflies and cork trees. The
Amphawa district was built to honor and commemorate King
Rama II and is where the greatest number of fireflies and cork
trees can be seen in Thailand from May to October each year.
2. The communication of the identity of Amphawa District, Samut
Songkram Province which the researcher could find and design
to present in English materials can be summed up in 5 items: 1)
The history of the Amphawa District, Samut Songkram province
2) The history of King Rama II Memorial Park 3) The identity of
Amphawa Floating Market 4) The Learning center of
Ecosystem: Fireflies and Cork Trees 5) How to keep Amphawa
District, Samut Songkram Province for sustainable tourism.
Abstract: This study is a descriptive-normative research. It
attempted to investigate the restaurants’ firm performance in terms of
the customers and restaurant personnel’s degree of satisfaction. A
total of 12 restaurants in Bangkok, Thailand that offer Thai cuisine
were included in this study. It involved 24 stockholders/managers,
120 subordinates and 360 customers. General Managers and
restaurants’ stockholders, 10 staffs, and 30 costumers for each
restaurant were chosen for random sampling. This study found that
respondents are slightly satisfied with their work environment but are
generally satisfied with the accessibility to transportation, to malls,
convenience, safety, recreation, noise-free, and attraction; customers
find the Quality of Food in most Thai Cuisines like services, prices of
food, sales promotion, and capital and length of service satisfactory.
Therefore, both stockholder-related and personnel-related factors
which are influenced by restaurant, personnel, and customer-related
factors are partially accepted whereas; customer-related factors which
are influenced by restaurant, personnel and customer-related factors
are rejected.
Abstract: Amphawa is the most popular weekend destination for
both domestic and international tourists in Thailand. More than 112
homestays and resorts have been developed along the water
resources. This research aims to initiate appropriate environmental
management system for riverside tourist accommodations in
Amphawa by investigating current environmental characteristics.
Eighty-eight riverside tourist accommodations were survey from
specific questionnaire, GPS data were also gathered for spatial
analysis. The results revealed that the accommodations are welled
manage in regards to some environmental aspects. In order to reduce
economic costs, energy efficiency equipment is utilized. A substantial
number of tourist accommodations encouraged waste separation,
followed by transfer to local administration organization. Grease
traps also utilized in order to decrease chemical discharged, grease
and oil from canteen and restaurants on natural environment. The
most notable mitigation is to initiate environmental friendly cleansers
for tourist accommodation along the riverside in tourism destinations.
Abstract: Application of Information Technology (IT) has
revolutionized the functioning of business all over the world. Its
impact has been felt mostly among the information of dependent
industries. Tourism is one of such industry. The conceptual
framework in this study represents an innovation of travel
information searching system on mobile devices which is used as
tools to deliver travel information (such as hotels, restaurants, tourist
attractions and souvenir shops) for each user by travelers
segmentation based on data mining technique to segment the tourists-
behavior patterns then match them with tourism products and
services. This system innovation is designed to be a knowledge
incremental learning. It is a marketing strategy to support business to
respond traveler-s demand effectively.
Abstract: Ten lactating multiparous Holstein cows were used in
a cross-over design with two dietary treatments and 28-d periods
(with 14 d as an adaptation) to study the effect of restaurant fat on
milk production and composition. Each cow was offered 14.7 kg
DM /d of the basal concentrate diet based on barley and corn (crude
protein = 17.7%, neutral detergent fiber = 23.5%, and acid detergent
fiber = 5.8% of dry matter) with free access to alfalfa. Dietary
treatments were arranged as supplying each cow with 0 (CONTROL)
or 150 g/day (RF) of restaurant fat. Supplemental RF did not
significantly (P > 0.25) affect milk yield, composition, and
composition yields, except for milk fat contents. Milk fat contents
were depressed (P < 0.05) with supplemental RF. Our results indicate
that RF could depress milk fat without affecting milk yield and that
the depression in milk fat in response to RF precedes the depression
in milk yield.
Abstract: This paper investigates the structure and content of the
wine lists in upscale restaurants in Portugal (N=61). The respondents
considered that a wine list should be easy to use and to modify, welldesigned,
modern and varied. Respondents also stated that they
perform on average 6 revisions to the wine list per year. The
restaurant owner, the restaurant manager and the sommelier were the
main persons in charge of the wine list design. One of the most
important reasons for selecting wines across most restaurants was to
‘complement the menu’ and ‘pairing food with wine’. Restaurants
also reported to be relatively independent from suppliers and
magazine evaluations. Moreover, this work revealed that the
restaurant wine list is considered by restaurateurs as a strategic tool to
sell wine as a complement to the menu, to improve customer
satisfaction and loyalty, to increase restaurant value and to enhance a
successful positioning.
Abstract: Food safety is an important concern for holiday
makers in foreign and unfamiliar tourist destinations. In fact, risk
from food in these tourist destinations has an influence on tourist
perception. This risk can potentially affect physical health and lead to
an inability to pursue planned activities. The objective of this paper
was to compare foreign tourists- demographics including gender, age
and education level, with the level of perceived risk towards food
safety. A total of 222 foreign tourists during their stay at Khao San
Road in Bangkok were used as the sample. Independent- samples ttest,
analysis of variance, and Least Significant Difference or LSD
post hoc test were utilized. The findings revealed that there were few
demographic differences in level of perceived risk among the foreign
tourists. The post hoc test indicated a significant difference among
the old and the young tourists, and between the higher and lower
level of education. Ranks of tourists- perceived risk towards food
safety unveiled some interesting results. Tourists- perceived risk of
food safety in established restaurants can be ranked as i) cleanliness
of dining utensils, ii) sanitation of food preparation area, and iii)
cleanliness of food seasoning and ingredients. Whereas, the tourists-
perceived risk of food safety in street food and drink can be ranked
as i) cleanliness of stalls and pushcarts, ii) cleanliness of food sold,
and iii) personal hygiene of street food hawkers or vendors.