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Relevant bibliographies by topics / Culinary restaurants

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Dissertations / Theses

Academic literature on the topic 'Culinary restaurants'

Author: Grafiati

Published: 4 June 2021

Last updated: 9 February 2022

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Dissertations / Theses on the topic "Culinary restaurants"

1

Chi, Heng-Chang. "Transnational food geography and culinary culture in Thai restaurants of Taiwan." Thesis, University of Sheffield, 2011. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.531199.

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2

Gehrels, Sjoerd A. "The contextual characteristics of successful small upper segment culinary restaurant owners and their potential influence on hospitality management education." Thesis, University of Stirling, 2012. http://hdl.handle.net/1893/11011.

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The aim of this research is to explore the contextual characteristics of a particular group of Dutch restaurant owner’s (SSUSCROs) and practitioners, to examine how these contextual characteristics might be used in a professional hospitality education programme. This very small segment of the Dutch restaurant business (0,2-0,5% of the total restaurants) is known for its strong commitment to competitiveness, in delivering quality service and products. No previous research in The Netherlands had embarked on a search for connecting this specific category of practitioners to education. As owners o

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3

Hansen, Kai Victor. "Restaurant meal experiences from customers' perspectives : a grounded theory approach." Doctoral thesis, Örebro universitet, Institutionen för restaurang- och måltidskunskap, 2005. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-182.

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The purpose of this doctoral dissertation has been to increase the knowledge of customers’ view on relation to commercial restaurant meals and thereby to increase the knowledge within the restaurant industry about customers’ perspectives about meals. The dissertation is based on four studies of customers’ meal experiences in á la Carte restaurants in Norway. In addition, a methodological paper has been written to illuminate central aspects of the method used in the dissertation. An explorative and qualitative approach was selected in the data collection, focus group interviews and semi-structu

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4

Buettner-Graefenhain, Christine. "Discovery Food - Culinary Architecture." Thesis, Virginia Tech, 2005. http://hdl.handle.net/10919/32579.

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What keeps places unique in times of globalization? If information, goods, food, architecture are the same everywhere, what`s the difference between places? What are people identifying with? Eating habits are a main factor of cultural identification. How can architecture contribute to these feelings of belonging, self awareness and joy? How can it teach something about the place and the people living there? What if a new kind of culinary architecture can help opening people`s eyes towards their own eating culture? What if they would learn rediscovering and appreciating its richness there? The

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5

Brégeon, Lalanne de Saint-Quentin Virginie. "Un mix design expérientiel-culinarité au service du ravissement du consommateur." Thesis, Rennes 1, 2017. http://www.theses.fr/2017REN1G006/document.

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La notion de culinarité est « dans toutes les bouches » sans avoir été l'objet d'une définition en marketing et comportement du consommateur. Pour combler cette lacune, cette thèse s’est attachée à explorer les contours de la culinarité et proposer un mix design expérientiel x culinarité au service du ravissement du consommateur. Après de premières explorations basées sur des analyses de contenus sur internet (NGram Viewer et Google) et des entretiens semi-directifs qui ont affiné la compréhension du concept, la recherche a consisté en une analyse polymorphe des dimensions et pratiques autour

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6

Torell, Elsa. "Rökt vildand från Södermöre penslad med kryddig lök och ingefära : En språklig och visuell analys av White Guide-restaurangers menyer." Thesis, Södertörns högskola, Svenska, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:sh:diva-43699.

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Denna uppsats ämnar att undersöka den språkliga och visuella utformningen av White Guide- restaurangers menyer med avsikt att få en djupare förståelse för vissa återkommande drag som kan kopplas till restauranger med denna höga kvalitetsklassificering. Forskningsfrågorna för studien lyder: Vilka visuella skillnader och likheter, när det kommer till typografi, färgsättning, användning av ikoner samt placering av text, finns det mellan de utvalda restaurangernas menyer? Finns det några språkliga skillnader och likheter ifråga om beskrivningar av tillagningsmetod, sensoriska utt

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7

Minihan, Christina. "Exploring the culinary tourism experience| An investigation of the supply sector for brewery and restaurant owners." Thesis, Colorado State University, 2014. http://pqdtopen.proquest.com/#viewpdf?dispub=3624313.

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<p> Tourists travel all over the world to taste different types of cuisine and create memorable experiences through them. Although cuisine can be the primary reason one travels; it plays a significant role in any tourist's daily routine. While the idea of culinary tourism has been around for decades, it has received limited research attention. The existing research primarily highlights the consumer aspects, with limited focus on the trade or supply realm. The purpose of this dissertation is to present an innovative study in the culinary tourism field that develops and tests a comprehensive cul

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8

Azelius, Sofia, Terese Nord, and Indira Pandic. "Från producent till restaurang : Kan känslor, uttryck och ambitioner bakom ett vin vidareförmedlas via mellanhänder?" Thesis, Örebro universitet, Restaurang- och hotellhögskolan - Grythytte Akademi, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-11924.

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Sammanfattning I detta examensarbete granskade författarna Jean Marc Brocards vin Chablis Saint Claire Vieilles Vignes, för att undersöka hur känslor, uttryck och ambitioner vidareförmedlas. Syftet är att studera en vintillverkares känslor, uttryck och ambitioner bakom sitt vin och hur de vidareförmedlas till importör, vidare till restaurang och hur det sedan förmedlas ut till gästerna i Sverige. Metoden som författarna använde var kvalitativstudie där öppen intervjuteknik användes som grund. Författarna har intervjuat tre undersökningsgrupper som består av importör, producent och restauranger

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9

Luthringshauser, Heidi E. (Heidi Elizabeth). "The facade and the contextual expression of dynamic use : a culinary arts school and restaurant in Paris." Thesis, Massachusetts Institute of Technology, 1988. http://hdl.handle.net/1721.1/78991.

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Thesis (M. Arch.)--Massachusetts Institute of Technology, Dept. of Architecture, 1988.<br>Supervised by Fernando Domeyko.<br>Includes bibliographical references (p. 103-104).<br>This thesis explores the possibility of independent, expressive, and contemporary design resulting from an initial contextual investigation. The site is located in Paris, on Avenue Montaigne, adjacent to the mid-point of the Champs-Eiysees. The project is a culinary arts school with student housing and a restaurant. The first part of the thesis describes the historical, political, and social factors that bear on the co

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Silva, Rita de Cássia Soares da. "Gastronomia francesa: uma receita pelas mãos dos chefs nordestinos nos restaurantes de São Paulo." Pontifícia Universidade Católica de São Paulo, 2011. https://tede2.pucsp.br/handle/handle/12661.

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Made available in DSpace on 2016-04-27T19:30:15Z (GMT). No. of bitstreams: 1 Rita de Cassia Soares da Silva.pdf: 18612585 bytes, checksum: e2c7c0bcf103b1cee17d2bfae69eb4f2 (MD5) Previous issue date: 2011-05-26<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior<br>In 1997, the state of São Paulo was honored with the title of Gastronomy s World Capital a recognition of the Brazilian Association of Gastronomy, Hospitality and Tourism (ABRESI). At the same time, Paris (in the category of hors concurs), Tokyo, New York, Rome, Madrid, Lisbon, Mexico City and Buenos Aires also were gran

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