Relevant bibliographies by topics / Culinary restaurants / Dissertations / Theses
To see the other types of publications on this topic, follow the link: Culinary restaurants.

Dissertations / Theses on the topic 'Culinary restaurants'

Author: Grafiati
Published: 4 June 2021
Last updated: 9 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 24 dissertations / theses for your research on the topic 'Culinary restaurants.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse dissertations / theses on a wide variety of disciplines and organise your bibliography correctly.

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.

Full text
APA, Harvard, Vancouver, ISO, and other styles
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.

Full text
Abstract:
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
APA, Harvard, Vancouver, ISO, and other styles
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.

Full text
Abstract:
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
APA, Harvard, Vancouver, ISO, and other styles
4

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

Full text
Abstract:
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
APA, Harvard, Vancouver, ISO, and other styles
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.

Full text
Abstract:
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
APA, Harvard, Vancouver, ISO, and other styles
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.

Full text
Abstract:
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
APA, Harvard, Vancouver, ISO, and other styles
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.

Full text
Abstract:
<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
APA, Harvard, Vancouver, ISO, and other styles
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.

Full text
Abstract:
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
APA, Harvard, Vancouver, ISO, and other styles
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.

Full text
Abstract:
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
APA, Harvard, Vancouver, ISO, and other styles
10

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.

Full text
Abstract:
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
APA, Harvard, Vancouver, ISO, and other styles
11

Hult, Kajsa. "Taking positions – students' interactions in an educational restaurant context." Thesis, Umeå universitet, Enheten för restauranghögskolan, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-150067.

Full text
Abstract:
Running a restaurant as a course in university implies several complicated conditions, some of these conditions include teamwork and students agreeing with each other, and this tends to become problematic when students take positions in the educational restaurant. This thesis aims to clarify such positions by using Bourdieu’s concepts of habitus, field and cultural capital. It further aims to illustrate how the interplay between past and present causes practices in the context of an educational restaurant. The methodology used to investigate interactions during restaurant services was particip
APA, Harvard, Vancouver, ISO, and other styles
12

Larsson, Elin, and Terese Lindström. "Restaurangers profilering : Restaurangers användning av lokalt producerade råvaror och/eller lokala producenter." Thesis, Umeå universitet, Enheten för restauranghögskolan, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-72649.

Full text
Abstract:
Det finns idag i Sverige många lantbruk och bönder som producerar livsmedel och grödor i olika stora skalor. Intresset för lokalt producerade råvaror är något som ökat i samhället och är ofta förekommande i media. Människor i restaurangbranschen har under många år använt sig av lokalt producerade råvaror, men i och med det ökade intresset från konsumenter så har möjligheterna till användandet ökat.Syftet med denna uppsats är att se hur restauranger använder sig av lokalt producerade råvaror som en del i sin marknadsföring. Vi vill också ta reda på vilket sätt kundens val av restaurang påverkas
APA, Harvard, Vancouver, ISO, and other styles
13

Southerland, Mary Goodman. "Comparison of the implementation of a high school hospitality and tourism program and the food service employment needs in Washington County, Tennessee." [Johnson City, Tenn. : East Tennessee State University], 2003. https://dc.etsu.edu/etd/770.

Full text
Abstract:
Thesis (M.S.)--East Tennessee State University, 2003.<br>Title from electronic submission form. ETSU ETD database URN: etd-0404103-083420. Includes bibliographical references. Also available via Internet at the UMI web site.
APA, Harvard, Vancouver, ISO, and other styles
14

Vázquez, Medina José Antonio. "De la nostalgia culinaria a la identidad alimentaria transmigratoria: la preparación de alimentos en restaurantes mexicanos en Estados Unidos." Doctoral thesis, Universitat de Barcelona, 2015. http://hdl.handle.net/10803/358757.

Full text
Abstract:
Esta tesis explora las dinámicas sociales suscitadas a partir de la expresión de la nostalgia culinaria entre los sujetos que participan en la preparación y elaboración de alimentos en restaurantes mexicanos en Estados Unidos. A partir de una aproximación etnográfica en el Valle de San Joaquín en California, el área metropolitana de Chicago y la ciudad de Houston, en este trabajo se analiza cómo la nostalgia dictamina los discursos y las prácticas operativas que se llevan a cabo al interior de las cocinas de los restaurantes mexicanos en tales localidades. De esta manera, en esta investigac
APA, Harvard, Vancouver, ISO, and other styles
15

Ohlsson, Pär-Martin. "Restaurangen som upplevelserum : En studie om upplevelser." Thesis, Kristianstad University College, School of Health and Society, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-1017.

Full text
Abstract:
<p>I dagens konsumtionssamhälle söker vi människor efter mer än bara att tillfredställa de grundläggande behoven, vi söker efter olika mervärden som kan tillgodose oss upplevelser. Uppsatsen belyser hur vi påverkas av våra restaurangbesök från ett upplevelseperspektiv, jag har i undersökningen använt mig av intervjusamtal för att få svar på vad som gör en restaurangupplevelse. Resultatet från informanterna kom att handla om <em>samspelet </em>mellan <em>personalen</em>,<em> andra gäster</em> och <em>miljön </em>på<em> </em>restaurangen. I uppsatsen förklarar jag sammanfattningsvis utifrån olik
APA, Harvard, Vancouver, ISO, and other styles
16

Krüger, Louisa. "9-12-åringars syn på mat, måltider och restaurangbesök : En kvalitativ intervju- och observationsstudie." Thesis, Högskolan Kristianstad, Sektionen för Hälsa och Samhälle, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-7264.

Full text
Abstract:
Dagens svenska barn baserar många av sina restaurangerfarenheter från pizzerior och snabbmatsrestauranger, då det är denna typ av barnvänliga restauranger som de oftast kommer i kontakt med. Barnmenyerna på Sveriges restauranger är förutsägbara och lämnar få valmöjligheter. Syftet med uppsatsen är att belysa hur barn i åldern nio till tolv år ser på ämnen som mat, måltider och restaurangbesök och även om platsen och upplevelsen kring måltiden har betydelse. Resultaten kan användas till att utveckla området mat- och måltid för barn genom en ökad förståelse för barns egna tankar, förväntningar o
APA, Harvard, Vancouver, ISO, and other styles
17

Walter, Ute. "Drivers of customers' service experiences : a customer perspective on co-creation of restaurant services, focusing on interactions, processes and activities." Doctoral thesis, Örebro universitet, Restaurang- och hotellhögskolan - Grythytte Akademi, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-14826.

Full text
Abstract:
It is essential for service companies to understand how their customer service experiences are formed. This is especially important since service experiences are highly subjective and involve customers cognitively, emotionally and behaviorally. Although customer service experiences are a well recognised research topic in both, culinary arts and service research, dynamic interactions, activities and the customers’ active involvement have so far gained little attention. As a consequence the approach in previous research paints a rather static picture of customer service experiences. By introduci
APA, Harvard, Vancouver, ISO, and other styles
18

Jammoul, Zoualfakar. "Formation professionnelle et marché du travail : Étude exploratoire des interactions entre compétences scolaires et attentes du secteur de la restauration (technologie culinaire) à partir des représentations des acteurs." Thesis, Lyon 2, 2013. http://www.theses.fr/2013LYO20061/document.

Full text
Abstract:
La relation entre le système éducatif et le monde de l’entreprise a souvent suscité des questionnements et des remises en cause des uns et des autres et cela depuis le Moyen-âge étant donné que le milieu professionnel évolue plus rapidement en fonction des paramètres économiques, sociaux et culturels que l’éducation scolaire ne peut le faire. Or, les élèves sont au centre de cette tension puisqu’ils poursuivent un apprentissage scolaire dans l’objectif de s’insérer dans la vie professionnelle.Pour mieux appréhender cette problématique, cette recherche s’est penchée sur l’influence des apprenti
APA, Harvard, Vancouver, ISO, and other styles
19

SHIH, CHIEN WEI, and 施建瑋. "A Study of Creativities on Culinary Arts for Chefs Transferring from Non Vegetarian Restaurants to Vegetarian Restaurants." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/ndf7j8.

Full text
Abstract:
碩士<br>輔仁大學<br>餐旅管理學系碩士在職專班<br>106<br>Abstract Due to the elevation of the healthy diet ideas, vegetarian restaurants have sprung up one after another in Taiwan in recent years and the original non-vegetarian restaurants lining along the streets have converted into the vegetarian restaurant operation model quietly. This study aims to explore the creativities on culinary arts for chefs transferring from non-vegetarian restaurants to vegetarian restaurants. The motivation of chefs transferring from non-vegetarian restaurants to vegetarian restaurants and the adaption of chefs in these two types o
APA, Harvard, Vancouver, ISO, and other styles
20

Tanaka, Shaun Naomi. "Consuming the "Oriental Other," Constructing the Cosmopolitan Canadian: Reinterpreting Japanese Culinary Culture in Toronto's Japanese Restaurants." Thesis, 2008. http://hdl.handle.net/1974/1073.

Full text
Abstract:
During the last decade, Japanese cuisine has become firmly rooted in Canada. The once unusual sounding dishes such as sushi, tempura, and edamame are now familiar to most Canadians. Indeed, Japanese restaurants make up a substantial portion of Toronto’s diverse foodscape, yet little is known about how this culinary culture is understood, how the constructed image is created, and the identities that are produced through its production and consumption. This dissertation aims to unpack the constructed identities of the cosmopolitan and the “Oriental Other” contained within Japanese culinary circu
APA, Harvard, Vancouver, ISO, and other styles
21

Murphy, James David. "An Exploratory Analysis of the Issues in Accessing Local Food Products among Relais & Chateaux Chefs." Thesis, 2008. http://hdl.handle.net/10012/3544.

Full text
Abstract:
This study is an exploratory examination of the perceptions of chefs affiliated with Relais & Chateaux properties in Canada with respect to their relationships with suppliers, the importance of local ingredients in menu design, and other issues associated with their work as chefs in some of the top restaurants in Canada. Their understanding of the concept of “culinary tourism” is also explored. For the purpose of this study, culinary tourism is conceptually defined to be “any tourism experience in which one learns about, appreciates, or consumes branded local culinary resources” (Smith and X
APA, Harvard, Vancouver, ISO, and other styles
22

Hoeu, Kim Phei-Linn. "Meating point, the development of a new culinary concept in Bordeaux." Master's thesis, 2019. http://hdl.handle.net/10071/19504.

Full text
Abstract:
This paper presents the development of an innovative business plan with the creation of a new restaurant concept in Bordeaux, France. The purpose is to offer a new concept that does not exist in Bordeaux yet: cooking meat of fish on individual sizzling volcanic rocks. Located in the heart of Bordeaux, the restaurant, called Meating Point, aims to propose a memorable experience from the food to the service quality and general atmosphere. Regarding the food and drinks, all the products used are fresh and of high quality, and most of them local and seasonal. Meating point does its best to support
APA, Harvard, Vancouver, ISO, and other styles
23

Bull, Jacqueline A. "DINING OUT ON LOCAL: PATHWAYS, PRACTICES AND TRANSFORMATIONS OF FOOD FROM FIELD TO RESTAURANT." Thesis, 2012. http://hdl.handle.net/10214/5211.

Full text
Abstract:
The incorporation of consumption-oriented activities into rural space can be observed in the appearance of newly valued rural amenities and the increasing frequency and popularity of culinary tourism destination marketing. In exploring the relationships between local food and culinary tourism, this research sought to better understand the impact of culinary tourism on the production and consumption of local food in Prince Edward County, ON. Interviews revealed that opportunities presented by culinary tourism are a prime motivation for restaurants to engage in the local food system, and that lo
APA, Harvard, Vancouver, ISO, and other styles
24

Ab, Karim Shahrim. "Culinary tourism as a destination attraction an empirical examination of the destination's food image and information sources /." 2006. http://digital.library.okstate.edu/etd/umi-okstate-1962.pdf.

Full text
APA, Harvard, Vancouver, ISO, and other styles
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography