Log in

Relevant bibliographies by topics / Food service management / Dissertations / Theses

To see the other types of publications on this topic, follow the link: Food service management.

Dissertations / Theses on the topic 'Food service management'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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

Select a source type:

Consult the top 50 dissertations / theses for your research on the topic 'Food service management.'

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

Schultz, David A., and Russell L. Ellis. "Organizational analysis of Food Service Management." Monterey, California. Naval Postgraduate School, 2011. http://hdl.handle.net/10945/10776.

Full text

Abstract:

MBA Professional Report<br>This study analyzes the current Navy Food Management Team (NFMT) alignment under the leadership of COMFISCS and the inability for NAVSUP Food Service (SUP 05) to directly coordinate with teams in the seven different assigned regions. This separation has raised difficulties for SUP 05 to gauge the effectiveness of training, budgeting, team make-up, fleet trends, policy implementation and instruction reviews and re-writes. The lack of continuity and consistency across Navy food service operations is driving the research behind this project, with the ultimate goal

APA, Harvard, Vancouver, ISO, and other styles

2

Schembri, Paulino. "Improving food allergen management in small food service businesses serving loose food." Thesis, University of Central Lancashire, 2017. http://clok.uclan.ac.uk/22990/.

Full text

Abstract:

Food allergens, a concern for an increasing number of people, are common food ingredients found in most kitchens. For the majority of the population these ingredients are harmless yet for about 2% of the global adult population, these ingredients pose a health risk and at times could also be life threatening. There is no known cure for food allergies; therefore abstinence from consumption is the only assurance of food safety which means that controls of ingredients and preparation practices are imperative. This becomes more complex when the food is not prepared by the sensitive individual. To

APA, Harvard, Vancouver, ISO, and other styles

3

Chou, Chieh-Chou. "MOrder Server food service." CSUSB ScholarWorks, 2004. https://scholarworks.lib.csusb.edu/etd-project/2550.

Full text

Abstract:

The purpose of this study was to develop a Point Of Sale system which helps owners to cut restaurant losses, improve customer service, reduce employee mistakes, and increase profitability. mOrder-Servers is touch screen oprerated at the point of sale, It has an easy to follow screen layout, and the simplicity of a windows based interface.

APA, Harvard, Vancouver, ISO, and other styles

4

Qui, Li. "Morder-Client Food Service." CSUSB ScholarWorks, 2004. https://scholarworks.lib.csusb.edu/etd-project/2772.

Full text

Abstract:

In the Morder-Client Food Service, a waiter/waitresses orders meals via a wireless handheld device. By reading the order items listed on the screen of a personal computer which is in a kitchen, the cook can make the correct dishes. This system can improve service quality and efficiency.

APA, Harvard, Vancouver, ISO, and other styles

5

Edwards, Stefan James Robert J. "U.S. Navy ships food service divisions moderning inventory management /." Monterey, California : Naval Postgraduate School, 2010. http://edocs.nps.edu/npspubs/scholarly/MBAPR/2010/Jun/10Jun%5FEdwards%5FMBA.pdf.

Full text

Abstract:

"Submitted in partial fulfillment of the requirements for the degree of Master of Business Administration from the Naval Postgraduate School, June 2010."<br>Advisor(s): Yoho, Keenan D. ; Brinkley, Douglas E. "June 2010." "MBA Professional report"--Cover. Description based on title screen as viewed on July 14, 2010. Author(s) subject terms: Inventory management, records keeper, stores onload process. Includes bibliographical references (p. 59). Also available in print.

APA, Harvard, Vancouver, ISO, and other styles

6

Garza, Octavio Armando. "Food service establishment wastewater characterization and management practice evaluation." Texas A&M University, 2004. http://hdl.handle.net/1969.1/3220.

Full text

Abstract:

Food service establishments that use onsite wastewater treatment systems are experiencing hydraulic and organic overloading of pretreatment systems and/or drain fields. Design guidelines for these systems are typically provided in State regulations and based on residential hydraulic applications. For the purposes of this research, hydraulic loading indicates the daily flow of water directed to the wastewater system. Organic loading refers to the composition of the wastewater as quantified by five-day biochemical oxygen demand (BOD5), total fats, oils and greases (FOG), and total suspended sol

APA, Harvard, Vancouver, ISO, and other styles

7

Edwards, Stefan, and Robert J. James. "U.S. Navy ships food service divisions: moderning inventory management." Monterey, California. Naval Postgraduate School, 2010. http://hdl.handle.net/10945/10520.

Full text

Abstract:

MBA Professional Report<br>The Navy's current inventory management procedures for receipt, inventory, stowage, and issue of provisions onboard ships have remained relatively unchanged for decades. Culinary Specialists are utilizing an antiquated and unreliable inventory management program (the Food Management System-FSM) developed in the 1990s, relying on hand written receipts, and inventory and issue procedures to manage provisions across the Fleet. As a result of current practices, ships are experiencing an unusually high rate of inspection failures, and poor inventory validities. Applyi

APA, Harvard, Vancouver, ISO, and other styles

8

Arroyo, Jill. "Job safety applying critical incident techniques to job safety for residential restaurant operations /." Menomonie, WI : University of Wisconsin--Stout, 2006. http://www.uwstout.edu/lib/thesis/2006/2006arroyoj.pdf.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

Sneed, Phyllis Jean. "Work experience as evidence of competency in credentialing dietary managers /." The Ohio State University, 1985. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487260135354435.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

Trymell, Maria. "What is school food service quality? (part 1) : exploring perceptions of service quality among children and food service professionals in Sweden." Thesis, Högskolan Kristianstad, Fakulteten för naturvetenskap, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-21608.

Full text

Abstract:

Background: Every year 260 million lunch meals are served in Swedish schools. To design sustainable meals that are eaten and appreciated by the children, not only the food is important but also to understand how the meeting between the Food Service Professionals (FSP) and the children, and part of the service provided, affects the children's overall meal experience. Objective: The purpose was to explore the perceptions of food service quality among children, and how FSP in school perceive and work with service during meal situations. Methods: The present study was the first qualitative phase

APA, Harvard, Vancouver, ISO, and other styles

11

Stern, Darrin. "The World University Games, Buffalo '93 : the complete food service perspective /." Online version of thesis, 1994. http://hdl.handle.net/1850/11856.

Full text

APA, Harvard, Vancouver, ISO, and other styles

12

Billi, Roberto <1991&gt. "Revenue Management in Food Service industry. The case of AirFood Italy." Master's Degree Thesis, Università Ca' Foscari Venezia, 2020. http://hdl.handle.net/10579/16438.

Full text

Abstract:

This dissertation would aim to explore revenue management under strategic management view in food service industry. Food service industry is characterised by high competition and rapidly changing trends. However, the large amount of small companies and lack of managerial skills make controlling practices rather rough and inefficient due to difficulty of gathering precise information. Controlling in food service has been historically cost driven; thus, practices are mainly focused on cost accounting. Revenue management tries to switch internal view of controlling toward an external view as ana

APA, Harvard, Vancouver, ISO, and other styles

13

Quin, Lei. "Impact of kitchen equipment and workplace layout on labor productivity in university campus foodservice operation /." This resource online, 1994. http://scholar.lib.vt.edu/theses/available/etd-06112009-063514/.

Full text

APA, Harvard, Vancouver, ISO, and other styles

14

許潤詒 and Yun-yee Encon Hui. "Strategic development of inflight catering in the Asia Pacific." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1997. http://hub.hku.hk/bib/B31267956.

Full text

APA, Harvard, Vancouver, ISO, and other styles

15

Miller, Olivia Patrice Chanté. "Human Capital Strategies of Leaders in the Food Service Industry." ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/3903.

Full text

Abstract:

High voluntary employee turnover in the food service industry often exceeds 60%. Some food service leaders lack strategies to motivate employees to stay with the organization. High voluntary employee turnover negatively affects organizational profitability due to increased employee replacement costs and reduced organizational productivity. The purpose of this multiple case study was to explore the human capital strategies successful food service leaders use to reduce voluntary employee turnover intentions. The target population consisted of 4 managers of 4 different casual dining restaurants i

APA, Harvard, Vancouver, ISO, and other styles

16

Haynie, Celinda V. "A survey of cash management practices in the food service and lodging industry." Thesis, Virginia Polytechnic Institute and State University, 1986. http://hdl.handle.net/10919/94463.

Full text

Abstract:

A descriptive survey was sent to 434 food service and lodging companies May, June, and August of 1983. The objective of this survey was to investigate and assess current cash management practices. A response rate of 21.89% was received. After the surveys were returned, results were analyzed in two ways: by frequency distribution tables and hypotheses testing. The frequency distribution tables described the results of the data. Hypotheses testing described the relationship between the independent variables, which are; the percent of assets held as cash, dollar value of net corporate assets, an

APA, Harvard, Vancouver, ISO, and other styles

17

Chong, Yukyeong. "Evaluation of TQM performance and organizational management effectiveness for foodservice and clinical nutrition service management in hospital settings /." free to MU campus, to others for purchase, 1998. http://wwwlib.umi.com/cr/mo/fullcit?p9904838.

Full text

APA, Harvard, Vancouver, ISO, and other styles

18

Wilkinson, Richard F. "Hospitality management student work aspect preferences and reinforcers in the quick service restaurant industry /." free to MU campus, to others for purchase, 1997. http://wwwlib.umi.com/cr/mo/fullcit?p9841193.

Full text

APA, Harvard, Vancouver, ISO, and other styles

19

Crocker, Marylynne. "An evaluation to determine if there is a communication gap between Campus Auxiliary Services and their student customers /." Online version of thesis, 1993. http://hdl.handle.net/1850/11787.

Full text

APA, Harvard, Vancouver, ISO, and other styles

20

Ho, Lai-chu, and 何麗珠. "Waste management in in-flight catering service industry." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2000. http://hub.hku.hk/bib/B42575394.

Full text

APA, Harvard, Vancouver, ISO, and other styles

21

Samkange, Faith. "The implementation and utilization of information and communication technologies in hotel food service management:." Thesis, University of Derby, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.506691.

Full text

APA, Harvard, Vancouver, ISO, and other styles

22

Voigt, Rianne Ruth. "Model vir ervaringsleer in voedseldiensbestuur." Thesis, Cape Technikon, 1999. http://hdl.handle.net/20.500.11838/1887.

Full text

Abstract:

Thesis (MTech(Teacher Education))--Cape Technikon, Cape Town, 1999<br>The food service management industry is aware of the importance of an effective experiential learning programme. The technikons try to meet the demands of the food service management industry through involvement of mentors and students. This study undertakes to examine/investigate the deficiencies and problems concerning the experiential learning components of the food service management course, as it is evident that this forms an integral part of the food service management diploma. Although the food service managers

APA, Harvard, Vancouver, ISO, and other styles

23

Frederiksen, James. "Quality service in a large metropolitan healthcare facility's cafeteria : a comparison of customer perceptions and management perceptions as measured by SERVQUAL /." Online version of thesis, 1995. http://hdl.handle.net/1850/12018.

Full text

APA, Harvard, Vancouver, ISO, and other styles

24

Reid, Robert D. "An assessment of the relationship between unit managers' attitudes and practices and the employment status of older workers in the foodservice industry." Diss., Virginia Polytechnic Institute and State University, 1985. http://hdl.handle.net/10919/76482.

Full text

Abstract:

The purpose of this study was to: (1) describe the relationship between unit managers' attitudes and practices and the employment status of older workers in a segment of the foodservice industry; and (2) derive implications about the educational and training interventions necessary to facilitate the increased labor force participation of older workers in the industry. Demographic trends influenced the development of this study. The foodservice industry’s heavy reliance on younger workers and reports of potential labor shortages were reasons the study was undertaken. The population consisted

APA, Harvard, Vancouver, ISO, and other styles

25

Yoon, Eunju. "Food defense management plan implementation intention : an application of protection motivation theory." Diss., Manhattan, Kan. : Kansas State University, 2007. http://hdl.handle.net/2097/439.

Full text

APA, Harvard, Vancouver, ISO, and other styles

26

Qin, Lei. "Impact of kitchen equipment and workplace layout on labor productivity in university campus foodservice operation." Thesis, Virginia Tech, 1994. http://hdl.handle.net/10919/43163.

Full text

Abstract:

Campus foodservice has experienced drastic changes over the twentieth century. Its cafeteria style service has some major advantages in catering the needs of the clientele: speed of service, convenience in food selection, and range of price, and so forth. As enrollments in colleges and universities have been continuously increasing during the past few years, campus foodservice operation is gaining its importance in the foodservice industry. Additionally, it serves as a part of the marketing mix with an appeal to increasing number of students. The campus foodservice administrators are facing

APA, Harvard, Vancouver, ISO, and other styles

27

West, Joseph John. "Strategy, environmental scanning, and their effect upon performance: an exploratory study of the food service industry." Diss., Virginia Polytechnic Institute and State University, 1988. http://hdl.handle.net/10919/54458.

Full text

Abstract:

The major purpose of this study was to examine the relationship of strategy and environmental scanning to performance. Porter’s (1980) strategic typology was utilized to classify foodservice firms by strategic orientation; and, an analysis of variance was performed to determine the differences in their performance. Environmental scanning engaged in by the firms was measured utilizing a modified multimethod - multitrait scale developed by Hambrick (1979). A final analysis conducted in this study was the comparison of environmental sectors scanned by high and low performing firms of each strateg

APA, Harvard, Vancouver, ISO, and other styles

28

Jackson, Linda. "Food safety management and associated food handler behaviours in a prominent South African entertainment facility." Thesis, [Bloemfontein?] : Central University of Technology, Free State, 2011. http://hdl.handle.net/11462/143.

Full text

Abstract:

Thesis (M. Tech. Environmental health) -- Central University of technology, Free State, 2011<br>Millions of people in South Africa eat out every day, utilising the food service sector. Although the lack of an effective reporting system makes it difficult to know how many of these people suffer from food-borne illness, statistics from the developed countries show that this number may be significant. There is, therefore, the need to ensure that the food service sector, which encompasses fast food outlets, hotels and similar accommodation outlets offering food and beverage services, restaurants,

APA, Harvard, Vancouver, ISO, and other styles

29

Beyerlein, Fred M. "The effects of diagnosis related groups (DRGs) on hospital nutrition services in Arizona." Thesis, The University of Arizona, 1988. http://hdl.handle.net/10150/276655.

Full text

Abstract:

A mail questionnaire surveyed Arizona hospital dietary departments to reveal the most frequently initiated changes in dietary practice since the implementation of Diagnostic Related Groups (DRGs). The most frequently initiated change was remodeling the service/cafeteria areas to increase consumer appeal and subsequent sales. Fee-for-service nutrition was the tenth most frequently initiated change. Non-subsidized employee feeding was the second least frequently initiated change since DRGs. Hospital size was found to correlate significantly (alpha ≥ 05) with innovative management, development of

APA, Harvard, Vancouver, ISO, and other styles

30

Heim, Gregory R. "Management of technology and quality in electronic consumer service operations : applications to electric food retailing /." Diss., ON-CAMPUS Access For University of Minnesota, Twin Cities Click on "Connect to Digital Dissertations", 2000. http://www.lib.umn.edu/articles/proquest.phtml.

Full text

APA, Harvard, Vancouver, ISO, and other styles

31

Antonsson, Henrik, Lukas Engström, and Vytautas Verbus. "Innovation within Fast Food Restaurants : The role of the local restaurant management." Thesis, Internationella Handelshögskolan, Högskolan i Jönköping, IHH, Företagsekonomi, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-15527.

Full text

Abstract:

Background: Innovation is an important aspect of business today. It is important for companies to be innovative in order to stay competitive with their competitors. During the last couple of decades, technology has become more and more common both in our daily life, as well as in businesses. This has lead to an increase in technology implementation, especially within the service industry, where customers now can use self-service technologies in order to receive the service on their own. However, a lack of self-service technologies was discovered within the fast food industry. Since these types

APA, Harvard, Vancouver, ISO, and other styles

32

Sarver, Anna Naegle. "The effect of religiosity and spirituality on transformational leadership characteristics of hospital food and nutrition managers /." Diss., CLICK HERE for online access, 2005. http://contentdm.lib.byu.edu/ETD/image/etd700.pdf.

Full text

APA, Harvard, Vancouver, ISO, and other styles

33

Rowoth, Jeffrey N. "Identification of patterns and characteristics in dealing with private, public, and corporate philanthropic agencies which support hotel, food, and travel related programs /." Online version of thesis, 1992. http://hdl.handle.net/1850/10864.

Full text

APA, Harvard, Vancouver, ISO, and other styles

34

Espinoza, Amy, Estefania Rojas, Jose Rojas, and Carlos Raymundo. "Methodology for reducing staff turnover in service companies based on employer branding and talent management." Springer Science and Business Media Deutschland GmbH, 2019. http://hdl.handle.net/10757/656352.

Full text

Abstract:

El texto completo de este trabajo no está disponible en el Repositorio Académico UPC por restricciones de la casa editorial donde ha sido publicado.<br>The turnover rate of personnel in companies in the service sector is approximately 10%. In Peru, this figure is above 15%, which generates high cost overruns for organizations. Companies with the highest turnover are the service companies, and the operational staff is regarded the key factor of these organizations. Previous research has been carried out on this issue, and the solutions are models with the objective of retaining employees, using

APA, Harvard, Vancouver, ISO, and other styles

35

Ross, Melanie Samatra. "A description of the occupational safety of large-scale food service units in the Metropole region under the management of the Provincial Administration Western Cape." Thesis, University of the Western Cape, 2006. http://etd.uwc.ac.za/index.php?module=etd&action=viewtitle&id=init_1565_1180439603.

Full text

Abstract:

<p>In order to provide a safer work environment for food services staff in large-scale food service units, an investigation into what kind of occupational accidents most commonly occur and to determine the most common resources which is required. In this mini-thesis a description of the occupational safety in kitchens of hospitals located in the Metropole Region of the Western Cape under the management of the Provincial Administration Western Cape is attempted.</p>

APA, Harvard, Vancouver, ISO, and other styles

36

Mawson, Elizabeth Margaret Hargreave. "An analysis of organisational buyer behaviour in the UK food service industry : case studies in the chain restaurant sector." Thesis, Imperial College London, 1996. http://hdl.handle.net/10044/1/8554.

Full text

APA, Harvard, Vancouver, ISO, and other styles

37

Jones, Lynne Marie. "An exploratory study of perception of meal and service quality/in the Title III C congregate meals program: a comparison between management and participants." Thesis, Virginia Polytechnic Institute and State University, 1985. http://hdl.handle.net/10919/76438.

Full text

Abstract:

Little attention has been paid in the literature to participant perception of, and attitudes toward, program and service quality in the congregate meals program. Based upon the scarcity of knowledge in this area, managers and participants in the Title III C meals program in Montgomery County, Maryland were surveyed to explore how differences in perception of program and service quality affect participant acceptance and evaluation of the program. A nutrition monitoring instrument was designed for managers at 14 meal sites to assess major components of the food service operation. A survey addres

APA, Harvard, Vancouver, ISO, and other styles

38

Lau, Kit-ling Rossana, and 劉潔齡. "Strategy for information management in the airline catering business." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1995. http://hub.hku.hk/bib/B31266605.

Full text

APA, Harvard, Vancouver, ISO, and other styles

39

Sahba, Afsaneh. "Assessment of Computer Uses in Texas University and College Foodservice." Thesis, University of North Texas, 1988. https://digital.library.unt.edu/ark:/67531/metadc500426/.

Full text

Abstract:

The purposes of this study were. to identify current uses of computers by university foodservice operations and to determine if there.are any differences in computer use among university foodservice operations. The twelve university foodservice directors who responded to the research questionnaire varied significantly in their computer usage and computer characteristics. Institutions serving more than 1,000 meals per day represented 91% of the sample using computers. Chi Square analysis found a significant use of menu-costing programs. The computers were used more than six hours a day by 75% o

APA, Harvard, Vancouver, ISO, and other styles

40

Parks, Clare A. "Improving building function : an analysis of design management processes and operational planning in the development of hospital food service systems." Thesis, Robert Gordon University, 2000. http://hdl.handle.net/10059/597.

Full text

Abstract:

The complexity of future societies will be reflected not only in the buildings that are created but also in the processes that evolve such buildings. Within the construction industry, and specifically in relation to large, complex multi-user buildings, operational planning and design processes will assume greater importance than ever before. Given that increasing complexity is likely to lead to increasing specialism and differentiation amongst the main contributing parties in a construction procurement project, it is also likely that there will be more disruption of the communication and organ

APA, Harvard, Vancouver, ISO, and other styles

41

Guimarães, Mafalda Maria Lobo Machado de Mesquita. "An internal analysis of Amorim Turismo’s operations regarding food and beverage with a focus on operational efficiency and quality of service." Master's thesis, NSBE - UNL, 2014. http://hdl.handle.net/10362/11779.

Full text

Abstract:

A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics<br>This Work Project has the objective of performing an internal analysis of the operations undertaken at Amorim Turismo’s restaurants in their three hotels in Portugal. A more in depth analysis can be made through the study and improvement of its operational efficiency and quality of service utilizing methodologies such as ABC Classification, inventory management, facility layout optimization, demand forecast and RFM model. Various recommendati

APA, Harvard, Vancouver, ISO, and other styles

42

Lieux, Elizabeth McKinney. "The effect of teaching method on student's knowledge of quantity food production and service, course evaluations, and propensity for participative management." Diss., This resource online, 1996. http://scholar.lib.vt.edu/theses/available/etd-06062008-152010/.

Full text

APA, Harvard, Vancouver, ISO, and other styles

43

Retzer, Barbara J. "EFFECT OF NEW SODIUM REGULATIONS ON NATIONAL SCHOOL LUNCH PROGRAM MEAL CONSUMPTION OF MIDDLE SCHOOL STUDENTS IN A NORTHEASTERN OHIO SCHOOL DISTRICT." Kent State University / OhioLINK, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=kent1428788827.

Full text

APA, Harvard, Vancouver, ISO, and other styles

44

Malo, Suzanne M. "Association for Retarded Citizen's deliworks cafeteria /." Online version of thesis, 1990. http://hdl.handle.net/1850/11195.

Full text

APA, Harvard, Vancouver, ISO, and other styles

45

Zvenyika, Faustino. "The knowledge, attitudes and practices, and compliance regarding the basic prerequisite programmes (PRPS) of food safety management systems of food service workers in boarding schools and restaurants in Masvingo province, Zimbabwe." University of the Western Cape, 2017. http://hdl.handle.net/11394/5838.

Full text

Abstract:

Magister Public Health - MPH (Public Health)<br>Introduction: Poor Knowledge, Attitudes and Practices (KAP) and lack of compliance with the basic prerequisite programmes (PRPs) of food safety management systems (FSMS) is a major challenge that affects safe food production throughout the world. The problem is more rampant in Africa where foodborne disease outbreaks are common. In Zimbabwe the impact of KAP and compliance on food safety management in schools and restaurants is not well described.

APA, Harvard, Vancouver, ISO, and other styles

46

Kakar, Seena Gill. "Nutrition on wheels business plan: A strategic analysis." CSUSB ScholarWorks, 2006. https://scholarworks.lib.csusb.edu/etd-project/3047.

Full text

Abstract:

Describes the business plan for an entrepreneurial venture called Nutrition on Wheels, which will be the first locally owned and operated gourmet diet food delivery service in the Coachella Valley of California. The service will provide customized meals to fit the specific dietary needs of its customers. Covers the essential components of the business plan for Nutrition on Wheels including industry analysis, market potential, marketing plans, organization and operational plans, strategic management and a financial plan.

APA, Harvard, Vancouver, ISO, and other styles

47

Jeon, Jiyeon. "Examining How Wi-Fi Affects Customers Loyalty at Different Restaurants: An Examination from South Korea." FIU Digital Commons, 2015. http://digitalcommons.fiu.edu/etd/2218.

Full text

Abstract:

The main research objective of this study was to determine whether Wi-Fi affects customer's loyalty and how its impact differs depending on the type of restaurants: coffee shops, fast food restaurants, and casual dining restaurants. For the study I designed a primary field survey to collect data and performed multiple linear regression analysis to test the study hypotheses. Findings show that Wi-Fi service factors turned out to be significant for all types of restaurants for both attitudinal and behavioral loyalty. Wi-Fi service factors were more important for coffee shop loyalty than fast-foo

APA, Harvard, Vancouver, ISO, and other styles

48

Pinto, Erica S. "The information needs of finance executives in the hospitality industry." Thesis, Virginia Polytechnic Institute and State University, 1986. http://hdl.handle.net/10919/101317.

Full text

Abstract:

This exploratory and descriptive study examined the information needs, sources and uses of Chief Financial Officers in the Hospitality Industry, for strategic capital investment decision making. The amount of environmental scanning currently being conducted for use in the strategic capital investment decision making process was also investigated. A survey questionnaire was used to gather information from 200 Chief Financial Officers. 46 questionnaires were returned, resulting in a response rate of 23.00%. Content analysis and statistical analysis were used to analyze the the data collected.

APA, Harvard, Vancouver, ISO, and other styles

49

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

50

Hong, Wai-fong Kuby, and 康惠芳. "From the chef's table: a case study on the TQM journey of the largest inflight caterer in Hong Kong." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1998. http://hub.hku.hk/bib/B31268845.

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!