基于延迟自相关特性的码速率测量技术

通信信号的识别与解调是通信侦察的重要研究内容，在通常情况下，通信信号的很多参数并不知道。本文介绍了一种基于通信信号码延迟自相关特性的码速率测量技术，并给出了码速率测量理论分析及基于硬件的实现技术，仿真和实验结果表明本方案具有较高的测量性能。     

产业集聚效应的系统动力学模型研究

以系统动力学理论为基础，结合产业集聚效应的正反馈特征，对人才流、技术流、资金流和市场流的因果关系进行了探讨。通过产业集聚效应衡量方法的比较，构建系统动力学模型，分析制约产业集聚效应发挥的主要因素，提出加强政府投资力度、发挥市场机制作用和提高企业整体能力的建议。     

The influence of restaurant co-workers’ perceived warmth and competence on employees’ turnover intentions: The mediating role of job attitudes

The current study examines the influence of co-workers’ perceived warmth and competence on employees’ job satisfaction, organizational commitment, and turnover intentions in a casual dining restaurant setting. The warmth and competence dimensions represent two fundamental social dimensions that people often use to evaluate other individuals or groups. The current findings determined that co-workers’ perceived warmth and competence had significant effects on employees’ job satisfaction, which in turn improved their organizational commitment.Furthermore, job satisfaction and organizational commitment mediated the relationships between co-workers’ perceived warmth and competence and employees’ turnover intentions. Theoretical and managerial implications are discussed.     

An investigation of restaurant food safety performance: A comparison between ethnic and nonethnic and chain and independent restaurants in Louisiana

This study examines health inspection data from casual dining restaurants and compares differences of food code violations between ethnic and nonethnic restaurants. A total of 7,415 violations were retrieved from the restaurant inspection reports of 769 restaurants. Ethnic restaurants have more violations than nonethnic restaurant in categories related to food time/temperature violations, cross contamination, and food condition/surface/labels. Nonethnic and chain restaurants had fewer behavioral violations than ethnic and independently operated restaurants. Ethnic restaurants were 1.74 times more likely than nonethnic restaurants to have critical violations. Meanwhile, independent restaurants were 1.64 times more likely than chain restaurants to have critical violations.     

Fine-dining in prisons: Online TripAdvisor reviews of The Clink training restaurants

This study evaluated customer reviews about The Clink restaurants to understand how they are rated and what experience is gained by fine dining in a prison. The Clink Charity runs training restaurants in four U.K. prisons and aims to change attitudes and transform lives through prisoner rehabilitation. This research used an interpretive case study of the Clink restaurants to evaluate online customer reviews posted on TripAdvisor. In total, 3951 reviews were analysed using Leximancer 5.0. The most prominent themes were Food: ‘fine-dining in prisons’, Visit: ‘The Clink ambassadors’, and Prison: ‘the inside and outside divide’. Despite the prison location, customers reported having exceptional, professional and memorable dining experiences delivered by highly trained chefs, and that the front of house staff would rival those in many fine-dining restaurants. Further research is required to confirm how dining at a Clink restaurant may have potentially begun to change the public perceptions of prisoners.     

Proactive versus reactive apparel brands in sustainability: Influences on brand loyalty

Building on the literature in brand loyalty and sustainable consumption of apparel, this study compares the loyalty formation mechanism between sustainable fashion and fast fashion brands. A series of hypotheses proposing the difference in the loyalty formation between the two types of apparel brands were developed. A structural equation modeling tested the research model with a sample of 556 U.S. respondents. Although somewhat inconsistent, the results suggest that consumers form brand loyalty toward sustainable versus fast fashion in a different manner. Implications for marketers as well as directions for future research are discussed.     

Chefs and suppliers: An exploratory look at supply chain issues in an upscale restaurant alliance

This paper examines some basic issues associated with supply chains in the context of acquiring local ingredients as part of producing a culinary tourism experience. Based on data collected from Executive Chefs at Relais & Châteaux restaurants through surveys and personal interviews, the authors document producer-to-chef relationships, why and how local ingredients are featured in menu listings, and how chefs communicate their use of local ingredients to their guests. The results also describe chefs’ beliefs about the use of local ingredients, as well as potential issues related to the use of suppliers and their perceptions of their guests’ expectations for their meals.     

城市快速扩张背景下高速公路改扩建研究——以天津为例

当前我国城市化快速发展与既有高速公路的矛盾开始显现,高速公路改扩建将成为未来十多年高速公路建设新的热点,为协调既有高速公路与城市空间矛盾提供了良好的契机.本文在分析高速公路与城市空间布局关系、以及城市空间扩张模式的基础上,重点讨论了不同布局关系和不同扩张模式下既有高速公路与城市空间扩张的矛盾,进而提出高速公路改扩建为缓...     

Exploring the Challenges of Incorporating Social Media Marketing Strategies in the Restaurant Business

The purpose of this study is to explore the adoption, challenges, and current uses of social media in small restaurants. Past research in this area is scarce, and most focuses on larger establishments. To address the research objectives, 20 small restaurants in Northeastern United States were interviewed. Literature identifies a variety of goals that social media can play in fostering interactions, engagement, relationships, and building communities online, but this study shows that few restaurants attempt to do this. Even though in most small restaurants social media significantly contributes to their marketing strategy, the majority of small restaurants use it as a low-cost advertising tool to gain exposure, generate interest, inform, and spread word of mouth. The study suggests ways in which social media could be embraced by small restaurants to help them address the challenges they face, so they can go beyond using social media as merely an advertising tool.     

Does travellers’ casual attribution affect pre-recovery emotions and behavioural intentions? A field study of airline travellers in Malaysia

This study examines the relationship between airline travellers' casual attribution, pre-recovery emotions, and negative behavioural intentions after a service failure and proposes a model for analysing direct effects of airline travellers' casual attribution of stability (failure frequency) and controllability (the extent to which the airline can control the failure) on negative behavioural intentions as well as its indirect effects through pre-recovery emotions. Data were gathered through a survey of airline travellers who experienced a failure in the past six months. The results indicate that both dimensions of casual attribution influenced pre-recovery emotions and negative behavioural intentions, and that pre-recovery emotions were significantly related to negative behavioural intentions. In addition, the results verify the mediating effect of pre-recovery emotions on the relationship between casual attribution and behavioural intentions. These results have important managerial implications.