Award on Dispute Concerning Joint Management of a Seafood Restaurant

[Digest] The claimant and the respondent concluded a contract for jointmanagement of the seafood restaurant("the project"). After the contract cameinto effect, the respondent railed to makeits contribution to the restaurant as thecontract provided. The claimant appliedto the Arbitration Commission and required the arbitration tribunal to awardthat: 1. The contract be discharged.2.Therespondent bear the economic loss suffered by the claimant due to its breachof contract. The arbitration tribu…     

Seafood Quality: Issues for Consumer Researchers

The benefits and risks of consuming seafood have received much media attention recently yet little research has been done in the area of seafood quality. This paper provides a background of the issues involved and proposes a research agenda for the study of consumers and seafood quality. Implications for public policy are drawn.     

晋阳饭庄

晋阳饭庄于1959年开业，是京城率先经营以山西风味菜肴为主的大型饭庄，他坐落于清代大学士纪晓岚的故居，因此也决定了传统文化对这里的影响。     

晋阳饭庄

晋阳饭庄于1959年开业，是京城壅经营以山西风味菜解压为主的大型饭庄，他坐落于清代大学士纪晓岚的故居，因此也决定了传统文化对这里的影响。     

Locally Sourced Restaurant: Consumers Willingness to Pay

This study tested (1) the theory of planned behavior to identify factors influencing customers’ willingness to pay more when visiting a locally sourced restaurant, and (2) assesses the effect of health consciousness and community attachment on willingness to pay more through attitude, subjective norms, and perceived behavioral control in visiting a locally sourced restaurant. A total of 423 responses were analyzed using a two-step approach of structural equation modeling. The findings indicated that health consciousness and community attachment positively influences attitude, subjective norm, and perceived behavioral control in visiting a locally sourced restaurant, which ultimately influence willingness to pay more.     

Changing Trends in Seafood Markets

The rapid growth of aquaculture has significantly impacted the development of global seafood markets by providing year-round supplies of consistent quality seafood products. Production of cultured salmon, however, has resulted in both a rapid increase in supplies and substantial decreases in prices for both farmed and wild product. Producers are now searching for new marketing and production strategies and debating the relative merits of wild and cultured product. To date, however, there are few studies which explore consumer preferences for wild and cultured salmon. This paper addresses this issue by reviewing general trends in global seafood markets and focusing on market development and consumer preferences for farmed and wild salmon. A consumer survey was developed to elicit preferences for the characteristics of salmon. Results showed that quality was the most important salmon attribute followed by state (fresh/frozen), flesh color, and price. Source of production (wild or farmed) was the least important attribute and species and product form were of intermediate importance. However, preferences for specific characteristics depended on the socioeconomic profile of the respondents. Results indicate potential opportunities for niche marketing of certain types of wild salmon, conditional on resource conservation and management.     

Restaurant franchising and top management team

The primary purpose of this study was to investigate how top manager attributes account for the implementation of risk-averse strategy by applying a conceptual framework based on upper echelons theory. We selected franchising as a representative risk-averse strategy based on resource scarcity, agency, and risk-sharing theories. We chose the top management team (TMT) as a proxy for the upper echelon to examine the theoretical argument. The study period was from 2000 to 2013, and 29 restaurant companies were included in the research. Related data were derived from EXECUCOMP, COMPUSTAT, Annual 10-K, and publicly accessible resources (e.g., LinkedIn and Business Week). Feasible generalized least squares and random effect regression models were used to analyze the data. The results suggested that the formal education levels of top managers negatively affected franchising implementation, whereas the tenure of TMT members positively influenced restaurant franchising.     

Restaurant Food Choices by Moms: An Exploratory Study

Restaurants are always seeking to better understand customer decisions. Mothers are of significance to restaurants as they have a direct influence on others, primarily children and spouses. This study focuses on what affects the restaurant food choices of “Moms” (a woman with at least one child 10 years or under). Three categories of factors were uncovered: externalities which occur outside of the restaurant environment, concurrencies which occur in the restaurant at the point of purchase, and confirming factors which cause an item to be confirmed or rejected after the purchase intention has formed. This article examines the externalities category.     

流通主导型水产加工食品供应链模式与应用

水产品精深加工是国际水产业的基本发展趋势,也是我国水产业转型升级的重要战略举措。水产加工食品的安全问题已不单是现代食品加工技术和水产加工企业社会责任的问题,而是需要从供应链的整体角度予以分析和规划。鉴于水产加工食品供应链在产品、生产和流通三个维度的特殊属性,流通段落具有主导供应链管理的特殊优势,有利于突破传统的生产主导型供应链模式的应用瓶颈。流通主导型供应链在水产加工食品领域的应用模式,包括现代批发商主导的有效型供应链、大型零售商主导的反应型供应链以及第四方物流主导的虚拟供应链等。