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How does the way companies elicit ratings from consumers affect the ratings that they receive? In 10 pre-registered experiments, we find that consumers rate subpar experiences more positively overall when they are also asked to rate specific aspects of those experiences (e.g. a restaurant's food, service, and ambiance). Studies 1–4 established the basic effect across different scenarios and experiences. Study 5 found that the effect is limited to being asked to rate specific features of an experience, rather than providing open-ended comments about those features. Studies 6–9 provided evidence that the effect does not emerge because rating positive aspects of a subpar experience reminds consumers that their experiences had some good features. Rather, it emerges because consumers want to avoid incorporating negative information into both the overall and the attribute ratings. Lastly, study 10 found that asking consumers to rate attributes of a subpar experience reduces the predictive validity of their overall rating. We discuss implications of this work and reconcile it with conflicting findings in the literature. [ABSTRACT FROM AUTHOR]

Using data on nearly 20,000 restaurants in China during the COVID-19 outbreak, we find evidence that the government-sponsored rent reduction program reduced debt overhang problems. Rent reductions, which averaged 36,000 RMB per restaurant, increase the open rate of restaurants by 3.7%, revenue by 11,000 RMB, and the number of employees by 0.36. Larger restaurants with higher committed costs benefit more from the rent reduction. The stimulus has a positive spillover effect that boosts the revenue of restaurants in the immediate vicinity of subsidized restaurants. The treatment effect varies with organizational structure in a manner consistent with an information frictions hypothesis. [ABSTRACT FROM AUTHOR]

We explore the effects of online customer ratings on financial policy. Using a large sample of Parisian restaurants, we find a positive and economically significant relationship between customer ratings and restaurant debt. We use the locally exogenous variations in customer ratings resulting from the rounding of scores in regression discontinuity tests to establish causality. Favorable online ratings reduce cash flow risk and increase resilience to demand shocks. Consistent with the view that good online ratings increase the debt capacity of restaurants and their growth opportunities, restaurants with good ratings use their extra debt to invest in tangible assets. [ABSTRACT FROM AUTHOR]

Dockless shared micromobility services have grown substantially in recent years, but their impact on consumer demand has remained largely unstudied. The authors estimate how the largest and fastest-growing segment of this market--the dockless electric scooter ("e-scooter") sharing industry--impacts spending in one of the largest segments of the local economy, the restaurant industry. Using data covering 391 companies in 98 U.S. cities, the authors find that the introduction of e-scooters in a city significantly impacts restaurant spending, increasing spending by approximately 5.2% for e-scooter users, driving incremental spending of at least $11.3 million annually across all cities that first allowed e-scooters to operate over summer 2018. Impact varies by restaurant subcategory, with a stronger positive effect on fast-food restaurant spending, and a weaker effect on sit-down restaurant spending. E-scooter entry has a larger impact on companies with higher historical revenues selling at lower prices. It facilitates discovery of new restaurants from prospective customers and repeat business from already-acquired customers. [ABSTRACT FROM AUTHOR]

Emojis are being increasingly used in different types of communications, including in advertising campaigns. One emoji, the smiley face, has been an important part of consumers' informal communications. Interestingly, smiley faces now also appear in marketing communications, advertisements, and brand logos. The present research examines the role of smiley faces in restaurant logos as a form of marketing communication. A set of five studies—conducted in a lab and at a middle school—demonstrates that communication associated with restaurant logos including smileys is perceived as lower in healthfulness, which in turn leads to lower price expectations. These effects are caused by a visual association with a fast-food restaurant category, whereby consumers link the presence of smiley faces with fast-food restaurants. The authors conclude that including a smiley face logo in a restaurant's marketing communication can have unintended consequences on consumers' perceptions. [ABSTRACT FROM AUTHOR]

Despite the recent popularity of social media as a powerful marketing channel, limited studies have examined how customer personalities influence their reactions toward social media content. Thus, this study examines the role of a customer psychological characteristic known as fear of missing out (FOMO) in the formation of anticipated emotion (i.e. elation, envy, comfort, and expense regret) and purchase intention toward a restaurant based on social media marketing. Using surveys, the study collected information on 345 social media users. A SmartPLS estimation shows that customer anxiety over missing out is a strong indicator of anticipated emotions toward the restaurant experience. Specifically, positive impacts of anticipated envy and comfort on customer purchase intentions are found. However, customer anticipated expense regret toward future experiences negatively influences behavioural intentions. Finally, this study examines differences in relationships between FOMO, anticipated emotions, and purchase intentions across demographic profiles (i.e. gender, age, income, and education). [ABSTRACT FROM AUTHOR]

The restaurant industry in increasingly aware of sustainability issues with around 34% of anthropogenic greenhouse gas emissions come from life-cycle stages in food systems and increased concerns over packaging and food waste. The Michelin Restaurant Guide has awarded the distinction of a Green Star to restaurants at the forefront of the industry in their sustainability. However, although restaurant sustainable practices are often presented in food media, the characteristics of sustainability-awarded restaurants are often unknown. This study aims to identify the extent to which sustainability is promoted by Michelin Green Star Restaurants (MGSRs) as part of their online offerings. By conducting a website content analysis of 355 MGSRs, this study examines eight sustainability initiatives during food procurement, preparation, and presentation. The results suggest that MGSRs could be sustainability ambassadors and promoters, but currently, they are modest in promoting sustainability. Most MGSRs' websites highlight their selection of local and organic food but place less emphasis on sustainable practices in food preparation, even though some of them are practising sustainability in reality. This study suggests that restaurants could be sustainability ambassadors by putting sustainable practices on their websites as well as on the "customer's plates". [ABSTRACT FROM AUTHOR]

Innovation in restaurant and hospitality technology has proliferated recently. Restaurants have been utilizing different self-service technologies (SST) to expand their business and enhance customer satisfaction. This paper examines the SST values that influence restaurant customers' satisfaction and their decision to continue using SST. More specifically, this study utilized the Theory of Consumption Values (TCV) to examine consumers' perception of the SST values across different types of restaurant SST (kiosk, tabletop, restaurant mobile app, and web-based SST). An online self-administered survey was distributed to 650 restaurant customers who previously used one of four SST. PLS-SEM and PLS-MGA were utilized to evaluate the conceptual model. The results revealed that emotional values were the most significant SST values influencing customer satisfaction with the restaurant SST experience and continuance intention. Additionally, SST customization features were positively related to customer satisfaction across all the SST included in this study. Functional values impact customer satisfaction with SST, particularly in QSR operations. [ABSTRACT FROM AUTHOR]

This study examines factors influencing behavioral intention (BI) to use facial recognition payment (FRP) in restaurants across China (403 responses) and Malaysia (395 responses). Using PLS-SEM, the study explores the valence framework and trust transfer theory. Relative advantage, personal innovativeness, and perceived herd positively influence BI, while perceived sensitivity of facial information, perceived risks, and technophobia negatively affect trust in FRP. Trust in FRP systems and service providers significantly impact BI. Multi-group analysis highlights cultural differences: personal innovativeness is more influential in China, while technophobia is more detrimental in Malaysia. Findings underscore the need for culturally tailored trust-building strategies. [ABSTRACT FROM AUTHOR]

This study presents a novel approach to enhancing menu recommendation systems by integrating auto-tagging techniques for more personalized and context-aware dining experiences. Using a dataset of over 30,000 restaurant reservations from a South Korean platform (2010–May 2023), we analyzed 15,253 purchase records from 858 users. Users were clustered based on contextual factors like region, reservation time, and order commitment level, revealing 13 distinct dining preference patterns. Our multi-step recommendation process incorporates cluster weights, tag similarity, and past reservation data to generate personalized menu recommendations, particularly for travelers. Compared to a baseline model without tag-based filtering, our approach showed significant improvements in recall and mean average precision (mAP), achieving over a tenfold increase in both metrics. The base model's reliance on menu names limited its ability to analyze similarities accurately, underscoring its limitations. In contrast, our model leverages culinary tags to identify preferences at a granular level, enabling more precise and relevant recommendations. These findings highlight the potential of tag-based clustering to transform dining recommendation systems. [ABSTRACT FROM AUTHOR]

The integration of refugees into the labor market is crucial for their economic independence and cultural adaptation, but they often face significant difficulties due to legal, cultural, and language barriers. This paper explores the Mezze project – a distinctive social entrepreneurship initiative in Portugal that operates as a restaurant aimed at integrating refugees and immigrants from the Middle East, particularly women and young adults. Despite the promoters’ lack of experience in the restaurant industry or working with refugees, Mezze has succeeded by leveraging a network of competencies to fill essential business skill gaps. Grounded in qualitative research, this study explores the importance of identifying key competencies and addressing competency gaps through a network of competencies to achieve purpose and impact. Mezze challenges the traditional notion that an entrepreneur must possess core business competencies. Instead, it demonstrates that social entrepreneurship can effectively address social problems through innovative, purpose-driven solutions and impact-alignment competencies, along with the crucial role of collaborative networks. This approach demonstrates that both social and financial sustainability can be achieved through business-oriented strategies, even when the promoters lack core business competencies. The key contribution of this article lies in showing that a committed social entrepreneur can prioritize purpose and impact by building a network of competencies across sectors. By focusing on desired outcomes, social entrepreneurs can explore innovative solutions and maximize the project’s impact, proving that having the “right set” of competencies is not essential for making a meaningful difference. [ABSTRACT FROM AUTHOR]

The role of grassroots community initiatives remains an underexplored element in the circular economy (CE) literature. Ignoring social considerations and placing focus on economic and nominally environmental goals detracts from alternative approaches to CE transition. We present an empirical case study of a community repair initiative within a deprived community, as an example of a bottom-up grassroots initiative, and an opportunity to shed light on the complex socioeconomic issues at stake within transitional dynamics. Whilst the contradictions and logics of the broader socioeconomic superstructure shape practices of community repair, we emphasise that the situatedness of such initiatives within the material conditions of the local community should not be overlooked. By focusing on the role of community, CE practices can be repoliticised, fostering collective meaning-making amongst individuals, reshaping their relationship with capitalist modes of production, and facilitating a socially just transition. [ABSTRACT FROM AUTHOR]

The present paper embarks on revealing the main driving factors behind the customer generated food waste (CGW) and kitchen generated food waste (KGW) in mid-range casual dining restaurants in leading Lithuanian tourist destinations. The international and local tourist destinations were investigated separately. Interviews with restaurant managers were utilized for gathering primary data, and a fuzzy Analytical Hierarchy Process (AHP), a form of multi-criteria decision making (MCDM), was employed for computing the final ranks and Eigenvectors of the driving factors behind the food waste. Feelings of shame and the absence of a child’s menu appeared to be among the most important driving factors of CGW in local tourist destinations, while the language barrier, improperly presented traditional dishes, and friend gatherings had the biggest effect on the occurrence of CGW in international tourist destinations. KGW is driven by improper demand planning, deficiencies in operational processes, and a lack of proper infrastructure, particularly storage facilities. We close the paper by proposing techniques to tackle food waste tailored to the driving factors we reveal. [ABSTRACT FROM AUTHOR]

The development of the restaurant industry has disrupted food consumption patterns, while evidence on how restaurants impact dietary quality remains limited and inconsistent. This study is one of the first to demonstrate a non-linear, inverted U-shaped relationship between local restaurant density and dietary quality, leveraging data from four rounds of the China Health and Nutrition Survey (CHNS). To mitigate endogeneity issues, our analyses employ a LASSO-selected Instrumental Variable (IV) approach. Our results show that before reaching the threshold, the increase in neighborhood restaurant density, primarily driven by indoor restaurants, leads to improvements in residents' dietary quality. However, once past the threshold, higher restaurant density reduces dietary quality, mainly driven by fast food restaurants. These effects are more pronounced among males with higher-income, and those living in urban and eastern China. The mechanisms underlying these relationships include the increased frequency of eating outside home (OH), with the similar inverted U-shaped relationship observed for dietary diversity further explaining our findings. We recommend supplementing neighborhoods with limited access to dining options through indoor restaurants, and mitigating the negative effects of excessive restaurants density, especially that of fast-food restaurants. [ABSTRACT FROM AUTHOR]

Background: Few studies have empirically examined the impact of school salad bars on elementary students' fruit and vegetable (FV) consumption within the National School Lunch Program (NSLP). This natural experiment evaluated the impact of salad bars on FV selection, intake, and waste within elementary schools. Methods: Seven school pairs, matched on Title I status and percentage of students from ethnic or racial minority backgrounds, were randomly selected. All schools served pre-portioned FV at baseline. One school within each pair received a salad bar; the other continued to serve pre-portioned FV (Control). Digital imagery plate waste methods were applied at baseline and 4–6 weeks after schools installed salad bars (post). Images were rated in the laboratory (ICCs =.94-.99) to determine FV selection, intake, and waste (servings [1 NSLP serving = ½c]). Multilevel modeling evaluated group (Salad Bar vs Control) and time (baseline vs post) differences and group-by-time interactions. Differences in outcomes by Title I status were also examined. Results: Across schools, mean NSLP participation was 54%. N = 6,623 trays were included (n = 3,273 Salad Bar; n = 3,350 Control). Students in Salad Bar schools selected (+.44c) and consumed (+.36c) more FV at post, compared to baseline. Control students decreased FV selection (-.05c) with no change in intake from baseline to post. Group, time, and group-by-time interactions were significant (ps <.0001). When examined separately, results suggest that these effects are driven by fruit. Salad Bar students increased fruit selection (+.45c), intake (+.36c), and waste (+.09c) from baseline to post; no significant changes were observed in Controls. There was no significant change in vegetable selection, intake or waste for either group. Findings did not differ based on Title I status. Conclusions: Salad bars were effective in increasing elementary school students' fruit selection and intake, yet did not increase vegetable selection or intake. Additional efforts are needed to increase vegetable intake and minimize fruit waste from salad bars. Consistent findings across schools, regardless of Title I status, suggest potential for salad bars to yield increased fruit intake across socioeconomic groups. Findings can inform policies designed to increase FV intake within the NSLP. Trial registration: This investigation reports results of a systematic evaluation of school salad bars and does not meet criteria for a clinical trial, yet was retrospectively registered (10/28/22) in clinicaltrials.gov (NCT05605483) as an observational study. [ABSTRACT FROM AUTHOR]

According to the United Nations, more than 800 million people are exposed to starvation. It is predicted that the world population will face much more serious starvation for reasons such as global warming, diseases, economic problems, rapid urbanization, and destruction of agricultural areas and water resources. Thus, there are significant hesitations about the sustainability of food resources, and the search for alternative food sources has increased. One of the leading alternative food sources is insects. Although the use of edible insects has been accepted in some areas of the world, entomophagy is not preferred in some countries due to sociocultural conditions, health concerns, neophobia, and entomophobia. Many people do not accept the direct consumption of raw insects, but insects can be transformed into more preferred forms by using different cooking techniques. Some ground edible insects are satisfactory in terms of nutritional value and have a reasonable level of acceptability when added to products such as bread, tortilla, and pasta in varying percentages. The world market value of edible insects was estimated to be US$3.2 million in 2021 and US$17.6 billion in 2032. In this review, the current and future situation of insects as an alternative food source is comprehensively discussed. [ABSTRACT FROM AUTHOR]

One of the most effective ways to mitigate climate change is to shift to more plant-based consumption practices. In this context, hands-on professionals in the food sector such as chefs are often seen as change-makers. Yet, most restaurants in wealthier countries predominantly serve meat and fish. In this paper, we use chefs and their embodied relationship with food as a case, and combine theories of practice and craftsmanship, to better understand the potential roles, both supportive and hindering, of craftsmanship in the protein transition. Drawing on 23 semi-structured interviews with a diverse mix of executive head chefs of Dutch restaurants in terms of menu type (animal/plant ratio), sector (fine dining/regular), and geographical location (city/rural), we found a reciprocal relationship between agentic capacity of animal- and plant-based materials and embodied skill. Based on this relationship, we found two forms of craftsmanship that relate differently to the protein transition. We argue that a "classical" form, in which a strong embodied relationship with animal- and a weaker one with plant-based materials is embedded, hinders a protein shift in chefs' practice. We highlight the important role of culinary education in strengthening the relationship with plant-based materials and defining plant-based cooking as a prestigious challenge. [ABSTRACT FROM AUTHOR]

Eating less meat when dining out can help mitigate climate change. Plant-based meats can facilitate the transition to a more environmentally sustainable tourism sector. However, uptake of these products remains low. Building on the capability-opportunity-motivation behaviour model, this study identifies the main reasons for the general population of restaurant patrons to reject plant-based meats: they prefer meat and traditional vegetable dishes; they are concerned about not enjoying plant-based meat dishes; they perceive plant-based meat dishes as too expensive. Accounting for heterogeneity among diners leads to the identification of six distinct consumer segments, which differ in their reasons for not ordering plant-based meat dishes in restaurants. From these empirical insights, we derive recommendations for tourism professionals on how to entice specific consumer segments to order plant-based meat dishes and identify future avenues for research. [ABSTRACT FROM AUTHOR]

Chain restaurants are ubiquitous in the U.S. While restaurants are increasingly promoting health- and climate-conscious menu options, few studies have examined whether restaurants are increasing availability of menu items with lower climate impact and whether these offerings are healthier. This study examines trends in the availability and nutritional profile of food items featuring different meat sources on menus at 75 large chain restaurants in the U.S. from 2013 to 2021. Longitudinal data on menu items from 75 large U.S. chain restaurants from 2013 to 2021 were obtained from MenuStat.org, an online database of menu items from the largest-grossing restaurant chains in the U.S. Annual counts and proportions of food items featuring different meat sources were calculated overall, by food category, and by restaurant type. Differences in predicted mean calories between meat-based items and meat-free items were calculated (overall, by restaurant type, by year) using linear regression models with clustered standard errors. Availability and calorie content of meat-based versus meat-free items were generally stable over time. Availability of chicken-containing items increased and there was an absolute reduction in the availability of beef-containing menu items (p -trends<0.001). Total calories and calories from protein, unsaturated fat, and saturated fat were lower among meat-free items versus meat-based items. However, calories from sugar were higher for meat-free items. While meat-free items had fewer calories and some aspects of nutritional profile were more favorable, the availability of meat-free menu items has not increased in large chain restaurants, suggesting limited improvement on reducing climate impact. [ABSTRACT FROM AUTHOR]

Purpose: Restaurant table booking (RTB) mobile apps are transforming how consumers reserve tables in the restaurants of their choice. This study analyses how RTB mobile apps influence brand attachment (BA) and brand commitment (BC), highlighting the moderation effect of desire for uniqueness (DU) by integrating visual content theory and social exchange theory. Design/methodology/approach: Data [N = 414] were collected through the survey method from consumers having experience in using RTB mobile apps. The data were analysed through structural equation modelling using AMOS and SPSS PROCESS macro to examine moderated relationship. Findings: The results confirm that content aesthetic quality, perceived technical interactivity and brand investments influence BA and BC in the RTB mobile app and also confirm the moderating role of the DU. Originality/value: The present work is among the first to study the sources of BA in the RTB mobile app domain. Thus, it contributes to the literature on the restaurant industry to understand consumers' BA behaviour to achieve BC. [ABSTRACT FROM AUTHOR]

It has been established in the literature that the number of ratings and the scores restaurants obtain on online rating systems (ORS) significantly impact their revenue. However, when a restaurant has a limited number of ratings, it may be challenging to predict its future performance. It may well be that ratings reveal more about the user who gave the rating than about the quality of the restaurant. This motivates us to segment users into "inflating raters," who tend to give unusually high ratings, and "deflating raters," who tend to give unusually low ratings, and compare the rankings generated by these two populations. Using a public dataset provided by Yelp, we find that deflating raters are better at predicting restaurants that will achieve a top rating (4.5 and above) in the future. As such, these deflating raters may have an important role in restaurant discovery. [ABSTRACT FROM AUTHOR]

This study explores the motivations, challenges, and critical success factors of social enterprise restaurants (SERs). An interpretivist approach was adopted, and semi-structured interviews and focus groups were conducted with founders and employees from a sample of eight SERs in Taiwan. Various motivations driving social entrepreneurship in the restaurant industry were identified, which were classified into vision/passion-oriented and problem-oriented motivations. The findings reveal that passion and vision for a desirable future are compelling motivations for SERs. The problem-oriented motivations corroborate previous theories that social entrepreneurs are more likely to seek sustainable solutions to address social problems that lead to positive externalities and to facilitate empowerment in powerless segments. Fifteen management challenges were identified, which were classified into a dual exogenous–endogenous framework. Nine types of critical success factors of SERs were also uncovered. The empirical evidence on the distinctive challenges and success factors of SERs lays the theoretical foundation for future investigations. [ABSTRACT FROM AUTHOR]

This research explores tourists' citizenship behaviours toward international restaurants' political stances during conflicts and wars. A qualitative methodology using thematic analysis and the MAXQDA software was employed to interpret data from semi-structured interviews with tourists in Saudi Arabia. The findings reveal that tourists prioritise food quality and service over political opinions. The study also shows that tourists can voice their dissatisfaction and influence restaurants to conform to their preferences. Restaurants should consider the impact of their political stances and prioritise service quality, transparency, and shared values. [ABSTRACT FROM AUTHOR]

In recent years, due to the rapid pace of urbanization and increasingly hectic modern lifestyles that leave little time for home cooking, more and more people prefer to dine at food stands, restaurants, or supermarkets due to convenience. This type of people are often called the eating-out population. The general public may have a concept that most of the food items consumed by people eating out are first prepared for storage by vendors and are likely to contain more food preservatives. Excessive exposure to benzoic acid (BA), sorbic acid (SA), and dehydroacetic acid (DHA), which account for the highest number of violations of the amount of preservatives permitted in food, may cause potential human health risk. The purpose of this study was to investigate the human health risks of consuming preservatives used in food among for Taiwanese people who eat out. We applied the total diet study (TDS) method to analyze the concentrations of BA, SA, and DHA in the food items frequently consumed when people dine outside. The hazard index in percent acceptable daily intake (%ADI) of BA and SA for four exposure groups classified by age were calculated. In high-intake consumers, the highest hazard index of BA was 2.5%ADI for the 6–9 years old age group of the eating-out population, which still fell within the acceptable risk range. In addition, the risk appeared to be decreasing year-on-year, which may be related to year-on-year improvements of the way food products are processed in the food industry. [ABSTRACT FROM AUTHOR]

This research evaluates chefs’ perceptions of the role of technology in restaurant kitchens. It adopts a comprehensive approach that integrates the relevant factors identified in previous research to provide a multidimensional approach. Following a qualitative research design, semi-structured interviews were conducted with 27 restaurant chefs. The perceptions of chefs on the role of technology in restaurant kitchens consist of eight main themes, which include mostly positive aspects: food and service quality, human resources, financial, competitiveness, image, customer experience, food waste and job safety. This research contributes to a theoretical and practical understanding of the relationship between restaurant management and technology in service industries, specifically the restaurant industry, and offers a conceptual model of the role of technology in restaurant kitchens. [ABSTRACT FROM AUTHOR]

AbstractThe seven-decade long militarised conflict in Jammu and Kashmir, India, has ushered in a dramatic shrinkage of public life. Emergent spaces of consumer culture in the region have attempted to address this shrinkage, facilitating the formation of a Kashmiri subjectivity that remains under-theorised in scholarly literature. Within this geography of a developing consumer culture, cafes occupy a significant space. This article, based on our ethnographic research in Srinagar, the capital of the erstwhile Indian state of Jammu and Kashmir, analyses how young affluent women in the city imagine and participate in the consumerised public spaces of these cafes. In the narratives of these women, cafes are often represented as spaces that are relatively insulated from both the everyday restrictions of militarisation and norms of indigenous patriarchy, and are frequently imagined as spaces of respite that allow expressions of individual agency within a conflict-ridden social environment. We argue, these cafes are sites of profound socio-political contradictions which create and reinforce an exclusionary class culture, and signal the emergence of an affluent and middle-class post-globalisation subjectivity in Kashmir which, while critical of government policies, stays away from organised movements. Through an examination of our informants’ narratives, we argue that gender comes to be deployed strategically in this matrix, reinforcing and rendering invisible the class-based inequalities that constitute such geographies of consumerism in urban Kashmir. [ABSTRACT FROM AUTHOR]

Background: Dietary management in diabetic patients is affected by psychosocial factors and the social-environmental context. Ecological momentary assessment (EMA) allows patients to consistently report their experiences in real-time over a certain period and across different contexts. Despite the importance of dietary management, only a few EMA studies have been conducted on dietary management and psychosocial factors in patients with type 2 diabetes; further evidence must be gathered. Therefore, this study examined dietary management and psychosocial factors using EMA, comparing type 2 diabetes patients with healthy adults. Methods: A total of 20 patients with type 2 diabetes and 16 healthy adults underwent EMA. Relying on event-contingent recordings, this study evaluated the participants' mood (e.g., anxiety, anger, vigor), appetite (hunger, craving), meal types (e.g., breakfast), location (e.g., eating out), companions (e.g., family), and dietary lapses (e.g., I ate a larger portion of a meal or snack than I intended) before and after meals. Dietary lapse recording after meals was paired with psychosocial data before meals. Only the type 2 diabetes patients used a sensor-based glucose monitoring system (Freestyle Libre Pro, Abbot) and wearable activity monitors (GT3X-BT, ActiGraph). Results: The EMA produced a total of 4,254 responses. Dietary lapse predicted two-hour postprandial glucose through a sensor-based glucose monitoring system. Multilevel logistic regression analyses were performed. For diabetes patients, dietary lapse was affected by vigor, fatigue, and cravings before eating. Meanwhile, for healthy adults, only fatigue before meals affected dietary lapse, and increased vigor from dietary intake was associated with dietary lapse. In both type 2 diabetes patients and healthy adults, eating-out situations were linked to dietary lapse. Conclusion: The results suggest differences in psychosocial factors influencing dietary lapse between patients with type 2 diabetes and healthy adults. EMA is well suited to assess psychosocial factors that drive dietary management in diabetic patients. This study further discussed the possibility of individual approaches using EMA data. [ABSTRACT FROM AUTHOR]

With the development of information technologies and social media, organizations have begun to attach more importance to employee advocacy behaviors. In this context, the study examined whether workplace happiness has a mediating effect on the effect of job satisfaction on employee advocacy, using the mediating variable analysis criteria developed by Baron and Kenny (1986). Data obtained from 308 participants working in cafes and restaurants in Isparta city center were analyzed. Explanatory and confirmatory factor analyzes of the scales used for data collection were conducted. As a result of the correlation analysis, it was determined that job satisfaction, workplace happiness and employee advocacy had a positive and significant relationship with each other. According to the hypothesis results, job satisfaction is a significant predictor of workplace happiness and employee advocacy; Workplace happiness was also found to be a significant predictor of employee advocacy. In terms of mediation effect, it was observed that workplace happiness had a mediating effect on the relationship between job satisfaction and employee advocacy. The findings show that if organizations invest in job satisfaction and workplace happiness, employees may exhibit defensive behaviors. [ABSTRACT FROM AUTHOR]

OBJECTIVEJn Tiirkiye, anti-tobacco legislation (Law No. 4207 on the Prevention and Control of Harms of Tobacco Products) aims to ensure a "tobacco-free" life for current and future generations. Thus, there are observations of violations in the hospitality sector. In this study, we aimed to observe the status of hospitality venues' violation of the law in 11 different cities in Tiirkiye. MATERIAL AND METHODS: This descriptive study examined 772 hospitality venues in Ankara, Burdur, Diyarbakir, Giresun, Hatay istanbul, izmir, Kars, Kayseri, Samsun, and Zonguldak between August 1 and October 10, 2023. The Google Forms survey, Microsoft Excel, and IBM SPSS Statistics (Version 23) programs were used for data collection, entry, and analysis. A logistic regression model was used to understand the associations between non-compliance and the characteristics of the venues. RESULTS: During the observation of indoor spaces, tobacco products were used in 282 venues (37.1%). Non-compliance in bars, pubs, traditional coffee houses, and hookah cafes was statistically significantly higher than in the other venue types [odds ratio (OR)= 3.031,95% confidence interval (Cl): 1.699 to 5.408, P < 0.001 ]. The presence of a retractable roof and/or side wall (OR=5.362, 95% Cl: 3.51 8 to 8.1 73, p < 0.001), later hour observations (OR= 2.120, 95% Cl: 1.399 to 3.212, p < 0.001), and the existence of outdoor venues where smoking is permitted (OR= 3.165, 95% Cl: 2.1 70 to 4.61 7, p < 0.001) also increased indoor violations. CONCLUSION: The findings provided scientific evidence that violations of Turkish anti-tobacco legislation exist in hospitality venues. The public authorities are advised to play their vital role in preventing violations in indoor spaces. [ABSTRACT FROM AUTHOR]

Previous research show that different spatial organization in cafés can affect users’ perceptual evaluations. In this research, participants’ perceptual evaluations of the physical environmental factors of cafés with regular, irregular and very irregular space organization were analyzed. To test the hypotheses of this research, the participants were asked to evaluate café spaces through a developed survey form. Research data was obtained from 192 participants with the help of a detailed survey. According to the analysis of the survey data, it was determined that the physical environmental factors of the regular café were perceived more positively for appeal (inviting, restful and warm), planning (well-organized, wellplanned) and freedom (roomy, uncluttered, uncrowded, large, wide, free-space and simple) factors than the irregular and very irregular cafes. In addition, it was determined that the irregular cafe was perceived more positively for all elements than the very irregular cafe. Accordingly, it seems that cafés are perceived more negatively depending on the increase in irregular. On the other hand, it was determined that the age difference of the participants was not statistically effective in the perception of the environmental factors of cafés with different furniture arrangements, but the differences in the participants’ profession, gender and education level were effective. Therefore, it was determined that those who received design education, women and those with higher education had a more negative approach in their perceptual evaluations. The results of this research clearly showed that the different furniture arrangements often encountered in café cause significant effects on users' perceptual evaluations. [ABSTRACT FROM AUTHOR]

Panoptic Scene Graph Generation (PSG) aims to generate a comprehensive graph-structure representation based on panoptic segmentation masks. Despite remarkable progress in PSG, almost all existing methods neglect the importance of shape-aware features, which inherently focus on the contours and boundaries of objects. To bridge this gap, we propose a model-agnostic Curricular shApe-aware FEature (CAFE) learning strategy for PSG. Specifically, we incorporate shape-aware features (i.e., mask features and boundary features) into PSG, moving beyond reliance solely on bbox features. Furthermore, drawing inspiration from human cognition, we propose to integrate shape-aware features in an easy-to-hard manner. To achieve this, we categorize the predicates into three groups based on cognition learning difficulty and correspondingly divide the training process into three stages. Each stage utilizes a specialized relation classifier to distinguish specific groups of predicates. As the learning difficulty of predicates increases, these classifiers are equipped with features of ascending complexity. We also incorporate knowledge distillation to retain knowledge acquired in earlier stages. Due to its model-agnostic nature, CAFE can be seamlessly incorporated into any PSG model. Extensive experiments and ablations on two PSG tasks under both robust and zero-shot PSG have attested to the superiority and robustness of our proposed CAFE, which outperforms existing state-of-the-art methods by a large margin. [ABSTRACT FROM AUTHOR]