Search Results (345)

There is large scale data collected from the various Wi-Fi networks on modern university campuses which contribute to observing student behavioral patterns. This paper explores the use of Wi-Fi connection information and internet browsing habits to forecast student dining preferences, improving data-driven models for campus eating service optimizations. This study combines spatial–temporal features with browsing behavior analysis and employs advanced machine learning techniques to develop a multi-modal learning framework. Moreover, when Chinese consumers go out to eat, the analysis of anonymized Wi-Fi data also reveals considerable relationships among digital footprints and dining choices using a predictive model that can reach an accuracy level between 84 and 88%. The discoveries assist in the advancement of educational data mining and are beneficial for the real-world optimization of campus services, all under strong privacy protection using an end-to-end comprehensive data protection framework. Full article

The shift toward experience-oriented travel has positioned food as a central driver for attracting visitors to sustainable destinations, directly supporting United Nations Sustainable Development Goal (SDG)11 (resilient cities) and SDG 12 (responsible consumption). While prior research has predominantly emphasised marketing outcomes, the role of bodily experiences in shaping gastronomic tourism has received less attention. This study explores how sensory elements (sight, sound, smell, taste, and touch) and non-sensory elements (including cultural meaning and service quality) jointly influence food-related travel experiences. Twenty-five self-identified food travellers were interviewed in a United Nations Educational, Scientific and Cultural Organization (UNESCO) City of Gastronomy, and their narratives were analysed using a three-stage grounded theory approach in NVivo 12. The resulting model identifies four interrelated dimensions: (1) embodied experience, grounded in culinary memories and shared cultural narratives; (2) sensory stimulation arising from food and its surroundings; (3) situated embodiment, shaped by location, timing, and social interaction; and (4) environmental perception, encompassing food presentation, facility quality, cleanliness, and pricing fairness. These dimensions interact to enhance overall experience quality. By integrating an embodied perspective with a sustainability focus, this study advances tourism experience research and offers practical guidance for designing multisensory dining environments, fostering environmentally responsible visitor behaviour, and ensuring a balanced relationship between price and perceived value. Full article

This study develops a comprehensive evaluation framework for urban street alfresco spaces by integrating the Analytic Hierarchy Process (AHP) and Entropy Weight Method. Daxue Road in Shanghai is selected as a representative case to analyze key factors influencing urban street alfresco spaces, which refer to commercially utilized outdoor extensions of building facades along streets, typically in the form of semi-open, publicly accessible areas used for dining, vending, seating, or temporary retail activities. These spaces are typically operated by adjacent businesses or regulated by local policies, and they integrate pedestrian circulation, commercial vibrancy, and spatial adaptability. They serve as critical urban interfaces that foster street-level vibrancy, social interaction, and public life. The evaluation system covers five dimensions: Cognizability, Accessibility, Participation, Emotional Design, and Spatial Diversity. The methodological innovation lies in integrating subjective weights derived from AHP with objective weights obtained through entropy calculations, which enhances the scientific rigor and neutrality of the evaluation. The results show that traffic safety (weight = 0.0644) and locational attributes of streets (weight = 0.0574) are the most influential factors affecting user perception. Compared to previous studies that often prioritize visual aesthetics or commercial density, this study underscores the significance of traffic-related factors, indicating a shift in user preferences in high-density urban environments. The findings provide practical guidance for urban design and policy to improve the quality, safety, and vitality of street-level public spaces in high-density cities. This research contributes to the theoretical foundation for sustainable and human-oriented street regeneration. Full article

As Generation Z gradually becomes the dominant consumer group, the catering industry, as a critical sector affecting people’s livelihood, warrants an in-depth investigation into its consumption decision mechanisms. This study, grounded in the online–merge–offline (OMO) context, empirically examines the impact mechanism of frontline employee service competence on the repurchase decisions of Generation Z consumers in the foodservice sector, while testing the mediating roles of customer satisfaction and brand trust, as well as the moderating effect of the OMO scenario. Data were collected via a survey of 326 Generation Z customers who consumed in integrated OMO dining environments. Partial least squares structural equation modeling (PLS-SEM) was employed for the data analysis. The findings reveal that frontline employee service competence significantly and positively influences consumer repurchase intention and customer satisfaction, but does not have a significant effect on brand trust. Customer satisfaction fully mediates the relationship between employee service competence and repurchase decisions, whereas brand trust, despite having the strongest direct effect on repurchase intention, is predominantly shaped by systemic factors such as food safety and supply chain transparency, rendering its mediating pathway non-significant. Furthermore, the OMO context does not exhibit a significant moderating effect between employee service competence and customer satisfaction, nor between employee service competence and brand trust, reflecting that the current digital integration has yet to effectively address Generation Z’s core needs for privacy protection and emotional resonance. This study elucidates the “contact–cognition–behavior” pathway by which service competence influences consumer decision-making through satisfaction, while clarifying the systemic formation mechanism of brand trust. Based on these results, it is recommended that enterprises prioritize emotional service training for frontline employees to enhance satisfaction, build brand trust through ingredient traceability systems, and optimize OMO scenario design to better align with Generation Z’s expectations for emotional interaction. Full article

Background/Objectives: Military Service Members (SMs) require optimal nutrition to support health, readiness, and job performance. However, they often fall short of meeting nutrition guidelines. This study aimed to determine the impact and feasibility of implementing the U.S. Marine Corps (USMC) “Fueled to Fight^®” (F2F) nutrition program in non-appropriated fund (NAF) food venues. Objectives included evaluating changes in Military Nutrition Environment Assessment Tool (mNEAT) scores, feasibility of implementing and maintaining F2F strategies, and influence on customer purchasing patterns. Methods: Researchers conducted a pre-post interventional study from January to December 2024 at three NAF food venues across two USMC bases. F2F strategies, including identifying items using a stoplight color coding system (Green = healthy, Yellow = less healthy, Red = least healthy), menu revisions, food placement, promotion, and marketing, were implemented. Data included mNEAT assessments, sales reports, and stakeholder focus groups. Generalized Estimating Equations models were used to analyze sales data. Results: mNEAT scores increased across all venues post-intervention. Availability and sales of Green items increased, while sales of Red items decreased in some venues. Profit increased at all three food venues. Focus groups revealed feasibility and provided insights for future interventions. Conclusions: F2F interventions in NAF food venues are feasible and can positively impact the food environment and customer purchasing patterns without negatively affecting profit. This study highlights the importance of integrating nutrition programs into all military food venues, not just government-funded dining facilities, to support the nutritional fitness and readiness of SMs. Full article

Background/Objectives: Correction surgery for adult spinal deformity (ASD) reduces disability but may lead to spinal stiffness. Cultural diversity may also influence how this stiffness affects daily life. We aimed to evaluate the impact of correction surgery on Japanese patients with ASD using a newly developed questionnaire and to clarify how these patients adapt to their living environment postoperatively in response to spinal stiffness. Methods: This retrospective study included 74 Japanese patients with operative ASD (mean age: 68.2 ± 7.5 years; fusion involving >5 levels) with a minimum follow-up of 1 year. Difficulties in performing various activities of daily living (ADLs) were assessed using a novel 20-item questionnaire tailored to the Oriental lifestyle. The questionnaire also evaluated lifestyle and environmental changes after surgery. Sagittal and coronal spinal parameters were measured using whole-spine radiographs, and clinical outcomes were assessed using the ODI and SRS-22 scores. Results: Coronal and sagittal alignment significantly improved postoperatively. Although the total ADL score remained unchanged, four trunk-bending activities showed significant deterioration. The lower instrumented vertebrae level and pelvic fusion were associated with lower scores in 11 items closely related to trunk bending or the Oriental lifestyle. After surgery, 61% of patients switched from a Japanese-style mattress to a bed, and 72% swapped their low dining table for one with chairs. Both the ODI and SRS-22 scores showed significant postoperative improvements. Conclusions: Trunk-bending activities worsened postoperatively in Japanese patients with ASD, especially those who underwent pelvic fusion. Additionally, patients often modified their living environment after surgery to accommodate spinal stiffness. Full article

Background/Objectives: With the rising trend of out-of-home dining in China, the use of iodized salt (IS) in eating-out venues plays a key role in preventing iodine deficiency disorders (IDDs). However, the coverage rate of iodized salt (CRIS) and the utilization rate of adequately iodized salt (URAIS) in these venues in China remain underexplored, potentially undermining IDD prevention strategies. This study aims to assess the CRIS and URAIS in such venues across China and identify the factors influencing their prevalence. Methods: From 2021 to 2024, a nationwide cross-sectional study was conducted in China, involving 19,346 venues. A 50 g sample of cooking salt was collected from each venue, and the iodine content was measured. The CRIS and URAIS were calculated, and associations with various factors were assessed using Chi-square tests, the Cochran–Armitage trend test, and multivariate logistic regression. Results: Of the 19,346 samples, 18,519 tested positive for IS, and 17,588 contained adequately iodized salt (AIS), resulting in a CRIS of 95.7% and a URAIS of 90.9%. Significant regional differences were found, with coastal areas showing a lower CRIS and URAIS than inland areas (87.0% vs. 97.8%; 81.0% vs. 93.2%) and urbanized areas having lower rates compared to less urbanized areas (94.1% vs. 97.3%; 88.9% vs. 92.9%). Higher per capita income was associated with a lower CRIS and URAIS (Z = −19.72, p < 0.0001; Z = −13.85, p < 0.0001). Lower per capita income (OR = 3.24, OR = 1.36, p < 0.0001), inland areas (OR = 4.14, OR = 2.68, p < 0.0001), and mountainous areas (OR = 2.48, OR = 1.27, p < 0.0001) were associated with a higher likelihood of IS and AIS use. Conclusions: While the CRIS and URAIS in dining venues meet national standards, regional disparities persist, particularly in coastal, plain, and economically advanced areas. Strengthening regulatory oversight and public education on iodized salt’s health benefits is essential. Full article

Generation Z (Gen Z; born 1997–2012) is reshaping global tourism through digital fluency, ethical awareness, and a desire for authentic, sustainable travel experiences. This study surveys 413 Gen Z travelers across France, Portugal, Romania, and the USA to map their booking behaviors, information sources, transport modes, accommodations, dining practices, and leisure activities. The findings reveal a strong preference for independent online bookings and social-media-influenced destination choices (Instagram, TikTok), with air and car travel being used for long-distance journeys and walking/public transit being used for local journeys. Accommodation spans commercial hotels and private rentals, while informal, local dining and nature- or culture-centered leisure prevail. Chi-square tests were performed to identify differences between countries. To reveal distinct traveler segments and their country’s modulations towards sustainability, a hierarchical cluster analysis was performed. The results uncover four segments: “Tech-Active, Nature-Oriented Minimalists” (32.3% in France); “Moderate Digital Planners” (most frequent across all countries, particularly dominant among Romanian respondents); “Disengaged and Indecisive Travelers” (overrepresented in the USA); and “Culturally Inclined, Selective Sustainability Seekers” (>30% in France/Portugal). Although sustainability is widely valued, only some segments of the studied population consistently act on these values. The results suggest that engaging Gen Z requires targeted, value-driven digital strategies that align platform design with the cohort’s diverse sustainability commitments. Full article

This study investigates the critical determinants of customer retention in casual dining restaurants within the context of the post-pandemic “new normal.” Anchored in service quality and consumer behavior theories, the research examines the influences of food quality, health measures, perceived price, brand image, ambiance, and location on customer decision making. Using Partial Least Squares Structural Equation Modeling (PLS-SEM), data from 336 respondents in the National Capital Region, Philippines were analyzed to assess the relationships among these variables and their effects on restaurant selection and customer retention. The results reveal that food quality (β = 0.698, p < 0.05) exerts the strongest influence on restaurant selection, followed by health measures (β = 0.477, p = 0.001), perceived price (β = 0.378, p < 0.02), and brand image (β = 0.341, p < 0.035). Furthermore, health measures (β = 0.436, p = 0.002) and restaurant selection (β = 0.475, p < 0.05) significantly enhance customer retention, while ambiance and location were not found to be significant predictors. These findings offer theoretical contributions to the service quality and consumer trust literature and provide practical and policy-relevant insights for food establishments adapting to health-driven consumer expectations. The study highlights the need for the strategic integration of safety protocols, pricing value, and brand positioning to foster long-term loyalty and resilience in the evolving food service market. Full article

Tourist satisfaction of nighttime urban lakes as scenic areas, such as the Daming Lake, is influenced by multiple factors, which are crucial for tourists’ experiences and the sustainable development of these areas. This paper explores the factors impacting nighttime visitor satisfaction at the Daming Lake Scenic Area. Basing our studies on analysis of the literature and questionnaire surveys, the study constructs a visitor satisfaction evaluation index system based on the Expectancy-Disconfirmation Theory. Utilizing the revised importance-performance analysis method, the study identifies several significant influencing factors including the distinctive features of nighttime shopping products, the rich variety of nighttime tourscape and entertainment products, the aesthetically pleasing design of nighttime lighting products, the affordable price of nighttime dining products, and the diverse methods, reasonable pricing, and multimodal transit options of nighttime transportation. Furthermore, it finds the main factors that reduce tourists’ satisfaction in nighttime urban lakes include: premium pricing of nighttime shopping and dining products, transport infrastructure deficiencies, the cultural connotation of tourism products, and the safety of nighttime tourscape and entertainment products. This research provides insights to enhance satisfaction in urban lake scenic areas and expands the application of the tourist satisfaction theory. Full article

In the context of China’s “dual carbon” goals and rural revitalization strategy, scientifically assessing the carbon footprint of rural tourism is essential for promoting the sustainable development of the tourism sector. This study presents the first case analysis of the rural tourism carbon footprint in Guangdong Province, using Village B as a representative example. A tourism carbon footprint model for village B was developed using the life cycle assessment (LCA) method. Based on empirical survey data, the tourism carbon footprint of Village B in 2024 was estimated at 7731.23 t, with a per capita carbon footprint of 38.656 kg/p/a. Among the contributing sectors, transportation accounted for the largest share (85.18%), followed by catering (6.93%) and accommodation (5.10%). As an ecotourism-oriented rural destination, Village B exhibited a relatively low carbon footprint from recreational activities. To facilitate the low-carbon transition of rural tourism in the study area and accelerate progress toward the “dual carbon” targets, it is recommended to optimize public transport infrastructure, promote green mobility, enhance the energy efficiency of rural dining and accommodation, and raise awareness of low-carbon tourism. Full article

This qualitative case study explores Missouri-based consumers’ ethical beliefs regarding restaurant sourcing from minority farmers. Guided by the Hunt–Vitell theory of ethics (H-V model), it applies the model in a new context: culturally inclusive restaurant sourcing. Based on 15 semi-structured interviews conducted between September 2024 and October 2024, the study explores how ethical beliefs shape dining intentions. Participants generally viewed support for minority farmers as ethically appropriate. Thematic analysis revealed six key themes: (1) community-oriented social values (e.g., social responsibility toward local businesses); (2) cultural identity (e.g., traditional farming methods); (3) consumer values—food-oriented (e.g., quality); (4) consumer values—people-oriented (e.g., financial support for ethical sourcing); (5) trust-building mechanisms (e.g., sourcing transparency); and (6) barriers (e.g., lack of awareness). These findings highlight limited consumer awareness of minority farmers and the need for transparent communication and cultural education. The study contributes theoretically by extending the H-V model to the intersection of ethics, culture, and restaurant sourcing. Practically, it offers guidance for restaurant managers, marketers, and policymakers to support minority farmers, build trust, and promote inclusive and socially responsible dining. One key limitation of this study is its reliance on a small, Missouri-based consumer sample, which limits generalizability and excludes perspectives from other stakeholders. However, as a regional case study, it provides important depth and contextual insight into an underexplored aspect of sustainable sourcing. This study also highlights the need for multi-stakeholder engagement to advance equity in the food system. Full article

Background and Objectives: Celiac disease (CD) is a common gluten-related disorder associated with significantly worsened quality of life. The aim of this pilot study was to evaluate the quality of life of adult celiac patients living in Lithuania and their compliance with a gluten-free diet. Materials and Methods: This cross-sectional study was conducted on individuals aged 18 to 75 years diagnosed with CD and residing within the borders of Lithuania. This pilot study involved 73 participants, comprising 68 females and 5 males. The CD Specific Quality of Life Scale (CD-QOL) consisted of 20 items across four sub-dimensions. Responses to scale items were graded with a score ranging from 1 (not at all) to 5 (very much). The total score obtained from the scale can range up to 100, with a score < 40 classified as poor, 40–50 as moderate, and > 50 as good quality of life. Additionally, ten questions related to gluten-free diet-related quality of life were used. Results: The mean age of diagnosis for females (32.6 ± 11.7) was higher than that for males (22.0 ± 12.1), p < 0.05. The mean self-reported BMI for males (25.8 ± 4.5) was higher than that for females (22.3 ± 5.2), p < 0.05. The mean quality-of-life score (66.4 ± 12.5) was significantly higher in the good quality-of-life group compared to the poor group (33.7 ± 3.9), p < 0.001. Half of the respondents (50.7%) reported that gluten-free products are expensive, and 45.2% confirmed difficulties in dining out on a gluten-free diet. Conclusions: The results of this pilot study indicate that CD is associated with a worsened quality of life and that compliance with a gluten-free diet is primarily influenced by economic factors, such as the high cost of the diet. Full article

Food not only fulfills basic human survival needs but also significantly impacts health and culture. Research on food-related topics holds substantial theoretical and practical significance, with food image recognition being a core task in fine-grained image recognition. This field has broad applications and promising prospects in smart dining, intelligent healthcare, and smart retail. With the rapid advancement of artificial intelligence, deep learning has emerged as a key technology that enhances recognition efficiency and accuracy, enabling more practical applications. This paper comprehensively reviews the techniques and challenges of deep learning in food image recognition. First, we outline the historical development of food image recognition technologies, categorizing the primary methods into manual feature extraction-based and deep learning-based approaches. Next, we systematically organize existing food image datasets and summarize the characteristics of several representative datasets. Additionally, we analyze typical deep learning models and their performance on different datasets. Finally, we discuss the practical applications of food image recognition in calorie estimation and food safety, identify current research challenges, and propose future research directions. Full article

Sustainability has also become an increasingly important issue as an international trend for the hospitality industry in recent times, with a positive message for both restaurant operators and consumers. Restaurants can become more sustainable in three main areas: (1) water and energy efficiency, (2) waste management, and (3) employees—social topics. This study examines the role of green practices and innovation in hospitality using three methods in parallel. In connection with a current tourism project, this paper describes some of the green practices for hospitality management in Hungary. Based on the survey, the most common sustainable practices are sourcing from local producers and using seasonal menus. The most popular food waste reduction strategies are Munch, nose-to-tail, and other food utilization options, totaling 65.0%. A total of 72.0% of consumers prefer the green restaurants. Our data show that sustainable operation is not just an environmental issue, but also increasingly a strategic business advantage. The findings are supported by the everyday practices of two of Dining Guide’s member restaurants, Iszkor and Sulyom in the Northeastern Hungary region. Both restaurants focus on locally sourced food and drink ingredients. Some dairy products, domestic fruit, and vegetables come from sustainable farming. For restaurants, adopting sustainable solutions can provide a long-term competitive advantage. Full article