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Dissertations / Theses on the topic 'Film restaurant'

Author: Grafiati

Published: 30 May 2022

Last updated: 31 July 2025

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1

Giesman, Holly. "Encounters in authenticity : documentary film and the 'authentic' restaurant." Thesis, University of Roehampton, 2014. https://pure.roehampton.ac.uk/portal/en/studentthesis/encounters-in-authenticity(16b5ab21-b509-4b34-9f20-65562c5de1a5).html.

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This PhD thesis is the product of practice-‐based research in which I used reflexive documentary filmmaking—along with reflection on and theorization of that practice—to engage with issues of authenticity and mediation in documentary. I confront a particular conundrum that has enduring resonance for documentary scholars and filmmakers: How do we reconcile claims and expectations of authenticity in documentary with the fact of mediation? My work puts this fundamental documentary dilemma into a new context and offers a different way of engaging with it—experientially and from a unique perspecti

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2

Ferry, Peter Christopher. "Taco Bell : prospects in Hong Kong and China : a strategic guide /." Thesis, [Hong Kong : University of Hong Kong], 1993. http://sunzi.lib.hku.hk/hkuto/record.jsp?B13731099.

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3

Acerbi, Carlotta <1989&gt. "Film restaurati in sala: il progetto di distribuzione della Cineteca di Bologna." Master's Degree Thesis, Università Ca' Foscari Venezia, 2014. http://hdl.handle.net/10579/4508.

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Quali sono le dinamiche che animano il sistema di distribuzione cinematografica in Italia? E come s’inseriscono nuovi progetti in questo contesto? L’elaborato si propone di analizzare le tendenze strategiche, economiche e culturali del panorama distributivo in Italia, ponendo l’attenzione sull’interessante progetto della Cineteca di Bologna di distribuzione di classici del cinema restaurati Il Cinema Ritrovato al cinema. Vengono messi a confronto diversi progetti di circolazione e distribuzione di capolavori restaurati in Italia e in Europa, per porre in risalto l’unicità e l’originalità dell

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4

Ingrová, Lenka. "Podnikatelský plán restaurace." Master's thesis, Vysoké učení technické v Brně. Fakulta podnikatelská, 2010. http://www.nusl.cz/ntk/nusl-222605.

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The diploma thesis deals with elaboration of prospectus about the proposal of building a new style restaurant in the particular lokality, consequently in micro-region Novy Dvur. The final prospectus goes from the complete analysis of the market in term of potential customers and also of current competition. By the choice of the introduced project versions I take the investment return into account, cash flow and net present value. In graduation theses also I valorize diversification of the project.

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Gachet, Nathalie. "Ethnocinématographie des cuisines d'un restaurant parisien : savoir-faire, règles et valeurs." Paris 10, 1995. http://www.theses.fr/1995PA100073.

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Cette recherche se propose de caractériser les activités des cuisiniers professionnels dans un restaurant "gastronomique". L'enquête est fondée sur l'observation filmique du travail quotidien des cuisiniers. L'analyse des films met en évidence les goûts alimentaires et les règles du savoir-manger qui sous-tendent la préparation des mets dans un restaurant renommé. Elle révèle également des aspects caractéristiques d'une culture de métier : les techniques, les savoir-faire et les relations de coopération entre les cuisiniers<br>This research intends to describe and analyses the culinary activat

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6

Kim, Joung-Eun. "Strategic Choice and Financial Structure in Casual Themed Restaurants." Thesis, Virginia Tech, 2008. http://hdl.handle.net/10919/35526.

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Capital structure is one of the most frequent topics in the finance literature. This literature has its origins in studies of the manufacturing industry. Much of the results of this work have been applied indiscriminately to other industries without thorough validation. Only limited studies have considered financial structure in hospitality industry. The service industry is different than manufacturing industry, and even the hospitality industry is not homogeneous. The restaurant industry and lodging industry are quite different from each other. Of interest to this present study is to se

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7

Chathoth, Prakash K. "Co-alignment between Environment Risk, Corporate Strategy, Capital Structure, and Firm Performance: An Empirical Investigation of Restaurant Firms." Diss., Virginia Tech, 2002. http://hdl.handle.net/10919/27741.

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The importance of testing the co-alignment model has been emphasized by several researchers in the past. The present study is an attempt to test the model using theories in corporate finance and strategic management, which will also prove the commonalties that exist between these domains of business research. This will help support the arguments of some researchers in the hospitality industry who have stressed the importance of assessing the firm's strategies using concepts in finance. The overall objective of this study is to test the viability of the co-alignment model using strategic man

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8

Parsa, Haragopal. "Exploratory investigation of organization power, and its impact on strategy implementation and firm performance : a study of the hospitality franchise systems /." Diss., This resource online, 1994. http://scholar.lib.vt.edu/theses/available/etd-06062008-164617/.

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9

Golovey, Eli. "Leveraging the resource-based view of the firm to explain performance differences in ownership types in the quick service restaurant industry." Diss., University of Pretoria, 2019. http://hdl.handle.net/2263/76041.

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This study explores performance differences between corporate owned and operated and franchised outlets in the Quick Service Restaurant industry. While studies have proven that there is a performance difference favouring franchisees, why the performance advantage occurs has not been explained. this study aims to explain why that performance phenomenon exists. Using the Resource-based View as a theoretical lens, the operational differences were assessed between both ownership types within the same franchise ecosystem where both operate the same operating model and franchisees enjoy a performanc

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10

Ali, Mohamed Farouk Shehata. "Critical Firm-based Enablers-Mediators-Outcomes (CFEMOs) : a new integrated model for product innovation performance drivers in the context of U.S. restaurants." Thesis, University of Plymouth, 2016. http://hdl.handle.net/10026.1/5118.

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This study develops an original theoretical model of critical managerially controllable factors that have high potential for achieving significant improvements in the (intermediate and ultimate) outcome(s) of product innovation efforts. To this end, the author draws on the relevant empirical literature and integrates four complementary theoretical perspectives, namely; the critical success factors (CSFs) approach, the resource-based view (RBV), the input-process-output (IPO) model, and the system(s) approach. The model (hereafter CFEMOs) aims to explicate the simultaneous direct and indirect/m

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11

Murphy, Kevin S. "An Exploratory Study of Strategic Human Resource Management High Performance Work Practices for Unit Level Managers, in the Casual Segment of the Us Restaurant." Diss., Virginia Tech, 2006. http://hdl.handle.net/10919/28317.

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The previous chapters described in detail the literature, theory and research on Co-alignment, RBV and SHRM that was the basis for the development of a construct for the conceptualization of HPWP in the casual theme restaurant sector of the US hospitality industry for management. Firms able to implement such HPWP systems possessing universality, i.e. complementary internal fit, have been shown to increase the intangible value of their human capital (employees) and create greater economic value (Delery, 1998). This study used the co-alignment principle in conjunction with concepts in SHRM and

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12

Lindqvist, Wilhelm. "”Vill du ha plusmeny till det samhällsansvaret?” : - En språkvetenskaplig och filmanalytisk studie om effekten av Covid-19 på svenska hamburgerkedjors marknadsföring." Thesis, Södertörns högskola, Svenska, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:sh:diva-44476.

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Denna studie syftar till att undersöka hur Sveriges tre största hamburgerkedjor tagit sig an Covid-19- krisens utmaningar i sina reklamfilmer. Förhoppningen är att resultatet ska kunna bidra med kunskap om hur kriser av det här slaget kan hanteras när det handlar om marknadsföring samt hur marknadsföringen i sig kan uppfattas, både av mottagare och av de som står bakom den. Studien har analyserat åtta reklamfilmer, hälften från 2019 och hälften från 2020 för att kartlägga dels vad som kännetecknar de olika hamburgerkedjornas reklam under dessa år men också hur kedjorna vill

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13

PUCA, Davide. "Il valore delle differenze. Tipicità e terroir nella cultura enogastronomica." Doctoral thesis, Università degli Studi di Palermo, 2020. http://hdl.handle.net/10447/447972.

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14

Ковальова, К. В. "Удосконалення системи мотивації праці на підприємстві ресторанного господарства (на прикладі кіноресторану «Re’Lux»)". Thesis, 2020. http://dspace.oneu.edu.ua/jspui/handle/123456789/11701.

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Об’єктом дослідження у кваліфікаційній роботі є процес організації праці персоналу та мотиваційних механізмів його стимулювання на підприємстві ресторанного господарства. Предмет дослідження – сукупність теоретичних та практичних аспектів, пов’язаних з можливістю удосконалення системи мотивації праці на підприємстві ресторанного господарства. Проаналізовано теоретичні аспекти системи мотивації праці, базові принципи мотивації праці, а також мотиваційні аспекти для персоналу підприємства ресторанного господарства, виробничу діяльність підприємства, структуру персоналу за якісним складом, пров

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15

(9001169), Hong Soon Kim. "Organizational Culture and Firm Performance: Evidence from the Restaurant Industry." Thesis, 2020.

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This study investigated the effect of organizational culture on firm performance in the restaurant industry. Despite the importance of organizational culture in the organizational functioning, empirical evidence for the organizational culture-performance relationship remains fragmented. The inconsistency in the literature was aroused from a lack of theoretical development, a negligence of industry-specific factors, a small sampling issue, and a lack of longitudinal examination. Therefore, this study proposed to use text analysis in measuring organizational culture and examined the organization

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16

Janse, van Vuuren Cornelius. "n Liggingseleksiemodel vir KFC-kitskos-restaurante." Thesis, 2014. http://hdl.handle.net/10210/10789.

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M.Sc. (Geography)<br>Republiek Voedsel (Edms) Bpk. was established in 1981 with the purpose of owning and operating KFC restaurants in South Africa and today successfully operates 40 KFC restaurants in Gauteng, the Free State, Northern Cape and North-West Province. This study endeavoured to create a model that could be used as an instrument to ensure that all possible variables influencing the selection of a site were considered when deciding where to build a KFC restaurant. The creation and use of an analogue data base containing the market variables, operational requirements and financial pe

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17

Nguyen, Thien Diep Thy, and 阮葉天. "Marketing Strategies of Vietnamese Restaurants in Taiwan:Considering Market Environment and Internal Firm Conditions." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/n3yk7h.

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碩士<br>國立宜蘭大學<br>應用經濟與管理學系經營管理碩士班<br>106<br>This study examines the effects of market environment (competitive intensity and customer dynamism) and internal firm conditions (product capability and promotion capability) on marketing strategy (product differentiation and service quality). Through literature review, this study first proposes several propositions. Then this study interview 5 Vietnamese restaurant owners to gather first-hand information. Qualitative analytical method was adopted to verify or modify the propositions. The results are the degree of service quality are positively relate

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18

CHEN, YING-HUI, and 陳瑩惠. "The Effects of Cooperative Mode on Firm Performance-An Indian Restaurant in Tainan as An Example." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/04390371610424544173.

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碩士<br>國立臺南大學<br>經營與管理高階經營碩士在職專班(EMBA)<br>105<br>The turbulence of the business environment has rendered, and how to develop sustainable competitive advantage is the issue worth exploring for firms. This study chooses an Indian restaurant in Tainan as a case study to verify the propositions of this study. The findings and provide important managerial implications for practitioners. Firms should take into account intentions and executive managers involvement degree when choosing cooperative mode. Further, managers should not ignore to match their cooperative mode (replication mode/adaptation mod

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19

CHEN, CHIA-SHENG, and 陳家昇. "An Investigation of Business Strategy for Green Food Restaurant, Using a Pearl Milk Tea Firm as an Example." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/84316538154806293804.

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碩士<br>國立臺北大學<br>企業管理學系碩士在職專班<br>104<br>The issue of consumer environmental protection has been discussed greatly in recent years. Green products has grown gradually in the markets throughout the world. Corporate brain names have incorporated “green” and “environmental protection” concepts in their marketing strategy. Many countries not only focus on green and environmental protection, but also encourage green firms for protecting the earth environment. Taiwan firms used to pursue profit maximization, but they were forced to seek business sustainable development due to consumer awareness. After

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20

Jelenchick, Jaime Lynn. "Producing a product, consuming values food films' critique of America's industrialized food system /." 2008. http://etd.lib.montana.edu/etd/2008/jelenchick/JelenchickJ1208.pdf.

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Thesis (MFA)--Montana State University--Bozeman, 2008.<br>Typescript. Chairperson, Graduate Committee: Walter Metz. Montana Fare is a DVD accompanying the thesis. Includes bibliographical references (leaves 38-40).

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