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Relevant bibliographies by topics / Gourmet food / Dissertations / Theses

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Dissertations / Theses on the topic 'Gourmet food'

Author: Grafiati

Published: 4 June 2021

Last updated: 29 July 2025

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1

Hawk, Zachary. "Gourmet Food Trucks: An Ethnographic Examination of Orlando's Food Truck Scene." Master's thesis, University of Central Florida, 2013. http://digital.library.ucf.edu/cdm/ref/collection/ETD/id/5943.

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Gourmet food trucks have emerged as increasingly popular dining alternatives for consumers in today's urban landscape. Existing literature, as well as my own ethnographic research within Orlando, Florida's mobile food vending scene, reveals that food truck owner/operators utilize various strategies to establish a viable niche for themselves in this diversified and burgeoning market. Among other things, these strategies include online social networking, creating and maintaining a recognizable brand identity, collaborating with local retailers and bar owners, and incorporating organic and loca

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2

Kirkwood, Katherine. "Superfood me: Negotiating Australia's post-gourmet food culture." Thesis, Queensland University of Technology, 2021. https://eprints.qut.edu.au/208209/1/Katherine_Kirkwood_Thesis.pdf.

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Over the last 10-15 years, food has become an integral part of Australian popular culture. Through analysis of interview data and texts, this thesis articulates the next phase of Australian food culture. Everyday households now have a greater interest in ethical and sustainable eating, and a greater awareness of how the industrial food system encourages consumers to buy its products. Engagement with food culture is also going beyond television and print to embrace digital spaces, but these developments do not render legacy platforms obsolete. Together, these changes in culinary concerns and fo

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3

Salema, José Frederico Bettencourt. "Business model optimization of Prego Gourmet." Master's thesis, NSBE - UNL, 2013. http://hdl.handle.net/10362/9802.

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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>Prego Gourmet is a fast food restaurant which sells refined versions of a traditional Portuguese dish inside shopping centers in the area of Lisbon. The company is at the beginning of its expansion strategy. This work project is a prospective analysis on what the company should do to in order to optimize its business model and grow in Portugal during 2013. A mixed strategy of franchising and owned stores is purposed, because it allows the com

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4

Nunes, Susana Isabel da Costa. "Produtos alimentares Gourmet : perspetivas do consumidor, do fornecedor e do cozinheiro profissional." Master's thesis, Instituto Superior de Economia e Gestão, 2011. http://hdl.handle.net/10400.5/3768.

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Mestrado em Marketing<br>Objetivo - Este trabalho visa melhorar a compreensão sobre o mercado de produtos alimentares gourmet, numa perspetiva de consumo e comercialização. Neste contexto há uma especial relevância sobre a gama de produtos gourmet de marca própria. Metodologia - O documento analisa os estudos empíricos realizados na área de produtos de alimentares premium. Compara e analisa os resultados de um estudo de campo exploratório, quantitativo e qualitativo, com a pesquisa anterior sobre o valor da marca, perceções relativas a ingredientes e preço dos alimentos gourmet de marca própri

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Haglund, Paulina, and Sanna Ekborg. "A comparison between an Australian and a Swedish company's internationalization process, within the food sector." Thesis, Högskolan i Halmstad, Sektionen för ekonomi och teknik (SET), 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:hh:diva-17496.

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Summary Title of the thesis: A comparison between an Australian and a Swedish company's internationalization process, within the food sector. Seminar date: 2011-10-12 Course/subject: International marketing, master thesis 15hp Authors: Sanna Ekborg, Paulina Haglund Supervisor: Svante Andersson Keywords: Internationalization process, Swedish and Australian company within the food sector, Gourmet Garden, Örneborgs Delikatesser, market choice,entry modes, reactive/proactive behaviour. Purpose:The purpose of our study is to describean Australian and a Swedish company within the food sector, and an

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Arbulu, Villanueva Ingrid Jacqueline, and Otoya Maria Amalia Fernandez. "Relación entre la calidad de servicio y la satisfacción del cliente en el restaurante Fiesta Gourmet de Chiclayo." Bachelor's thesis, Universidad Católica Santo Toribio de Mogrovejo, 2020. http://hdl.handle.net/20.500.12423/2793.

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Esta investigación nace por la importancia de calidad que debe brindar todo tipo servicio, y su prevención por mejorar aspectos que tengan que ver con ella. En concordancia con lo dicho, el Restaurante Fiesta Gourmet de la ciudad de Chiclayo está tomando apogeo en su sector, y es por ello que debe ser primordial que se brinde durante todos sus procesos una atención acorde al nivel en que se encuentra y desea permanecer. Asimismo se tuvo como objetivo determinar la relación entre la calidad de servicio y la satisfacción del cliente en el Restaurante Fiesta Gourmet. Por lo que fue de tipo apl

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7

Eusebio, Amasifen Rocío, Alegría Raúl Ricardo Román, and Romero Andrés Leonardo Quito. "Evaluación de la gestión de la cadena de suministros del servicio de alimentación para los voluntarios en los Juegos Lima 2019: Caso Gate Gourmet." Bachelor's thesis, Pontificia Universidad Católica del Perú, 2020. http://hdl.handle.net/20.500.12404/18060.

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El presente trabajo de investigación ha sido desarrollado con la finalidad de evaluar la gestión de la cadena de suministro del servicio de alimentación de una de las concesionarias encargadas del servicio para los voluntarios durante los Juegos Lima 2019 y brindar propuestas de mejora que sirvan tanto para la empresa en nuevos proyectos de similar envergadura como a empresas que quisieran incursionar en similares proyectos. Es así que, para el desarrollo del estudio, se seleccionó como sujeto de estudio a la empresa Gate Gourmet por ser la encargada de la mayor cantidad de sedes donde s

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8

Huanquis, Patty, Uribe Abel Martín Chalco, Helberg Carlos Walter Hanspach, and de la Cruz Ray Luciano Consamollo. "La confluencia de esfuerzos públicos y privados en el éxito de la internacionalización de las franquicias de gastronomía peruana de formato gourmet en los últimos diez años." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2016. http://hdl.handle.net/10757/614034.

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Presenta el incremento de franquicias en los últimos 10-15 años, particularmente aquellas ligadas a la gastronomía. En dicho contexto, destacan las franquicias de la denominada gastronomía peruana de alta gama o gourmet, como algunas del Grupo Acurio y de otros empresarios gastronómicos. Gracias a la exquisitez y la diversidad de sus sabores e ingredientes, muchas de estas empresas han comenzado a expandirse en forma acelerada en los últimos años, incluso a nivel internacional. Ante esta situación, nos planteamos la siguiente pregunta de investigación: ¿por qué en los últimos diez años las fra

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9

Lin, Chia-han, and 林佳翰. "Antecedents of Online Review Helpfulness in the Gourmet Food." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/30582947823449266334.

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碩士<br>國立臺北大學<br>企業管理學系<br>103<br>Online consumer review is widely used in our life in recent years. Most consumers will search for online reviews before buying products and services. Among past empirical research, online consumer review is also regarded as an important determinant of consumers’ decision making in purchase. However, with the fast-growing online customer review, tens of thousands of reviews on the Internet make consumers have no idea which is really help. Therefore, it is a very important issue for manufacturers or reviewers to explore what factors make consumers perceive helpfu

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10

Wang, Yi-Lin, and 王憶霖. "The Effect of eWOM on Gourmet Food: the Consumers’ Perspective." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/04272987929621907321.

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碩士<br>國立雲林科技大學<br>應用外語系<br>104<br>This research is designed as an exploratory study aimed to investigate the influence of eWOM on local gourmet food. It is also directed to find the general patterns of searching behavior for online gourmet information. The study was divided into three stages: interview, survey and search return analysis. In stage one, the researcher interviewed seven respondents to gain preliminary yet rich understanding about how participants searched gourmet information online. In stage two, based on the interview results, the researcher created an online survey to collect d

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11

Yi-Ting, Pan, and 潘怡婷. "Why they accept my gourmet food reviews: An Attractiveness-Trust Perspective." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/3fxkun.

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碩士<br>國立臺北大學<br>企業管理學系<br>103<br>Recently, the volume of online customer reviews has explosively grown. Customers have got used to searching product information online before doing the purchase process. In the prior research, reviews posted online are thought to influence customers’ choices in a variety of contexts, including books, music and movies. However, there is little research on the influential sources of the bloggers and their reviews. In this study, we aim to understand the influence forming process. Besides, with the gourmet food reviews, we try to find out what construct the influe

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12

Lin, Yi-Ting, and 林儀婷. "Consumer Perceived Experiences of Hot Spring and Gourmet Food in Sihjhongsi." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/89788427187497917206.

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碩士<br>國立高雄應用科技大學<br>觀光與餐旅管理系<br>99<br>The main purpose of this study was to identify consumers’ perceive experiences on qualities if hot spring, locale gourmet food, hospitality services, and overall satisfactions on hot spring hotels at Sihjhongsi township, Pingtong county. Five hundred ”Hot spring and Locale Gourmet Food Experiencing” questionnaire was distributed during 2011/03/06 to 2011/04/06 to hot spring consumers 18 years and older at Sihjhongsi township. A total of 476 completed questionnaires were collected. Data were analyzed through descriptive statistics, item analysis, reliabilit

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13

Cruz, Marco António Fernandes. "O desenvolvimento estratégico do H3: hambúrger gourmet para o mercado internacional." Master's thesis, 2011. http://hdl.handle.net/10071/4079.

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14

YI-CHUN, LIN, and 林怡君. "The Exploration of Blogs of Gourmet Food Relationships between Communication Quality and Loyalty in “Trust-Commitment” Theory." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/89554841829032443157.

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碩士<br>亞洲大學<br>休閒與遊憩管理學系碩士班<br>99<br>For times of network development, it is shown with Blogpulse.com statistics that the number of blogs worldwide has far exceeded 140 million. For era that relies on network to obtain knowledge and information today, blog has already amounted to very important position. In fact, blog on gourmet foods has even more played as one of the preferred types by network-surfers. As viewed from the perspective of management and theory, communications has played a very critical role (Mohr and Nevin, 1990) for marketing channels, while high communication quality will rend

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15

Silva, Francisco Maria Branco Cannas Henriques da. "Small and medium enterprise competitiveness: Internationalization strategy: internationalization process of prego gourmet to the brazilian market." Master's thesis, 2013. http://hdl.handle.net/10362/17571.

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Field lab: SME competitiveness<br>This work project has the objective to internationalize a Portuguese fast food chain, named Prego Gourmet, to the Brazilian market, more specifically, to enter in the Sao Paulo fast food industry in the end of 2013, through studies of the internal and external environment. Hence, this work project is a prospective analysis of what the company should do in order to internationalize, analysing the entry mode, collaborative arrangements, and implementation plan. Finally, a risk assessment, recommendations and main conclusions are done to support the internat

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16

YEN, FU-JOU, and 嚴馥柔. "Studying The Comics Cuisine of Chinese Cooking Master Boy and Hakka Dishes Gourmet - To See Yen Fu Jou's Creation of The Five Senses Food." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/63n9s4.

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碩士<br>大葉大學<br>設計暨藝術學院碩士班<br>104<br>Dietary, is the first priority of living. From the sociologist Abraham Harold Maslow's theory "hierarchy of needs", dietary is the basic need for living. From Chinese proverb "food ranks first", it also shows how important of dietary for living. This research is based on writer's colleague major in food and beverage, combining with cuisine creation and visual communication. The idea is from comic "Chinese Chef" and adding HAKKA cuisine element, to create cuisines base on 5 senses awareness. It is an idea for making cuisines in comic become possible, also comb

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17

Wu, Yen-Ling, and 吳娮翎. "The Rhetoric of Civilian Gourmets as Envisioned by Food Bloggers." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/41004652442508397048.

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碩士<br>世新大學<br>口語傳播學研究所<br>101<br>Traditionally, writing on food has been a game only for and by elite experts, who, via their privileged access to mass media, have enjoyed wide recognition, therefore established authority to inform us not only about what counts as good food but also who are qualified as gourmets. Nowadays, lay voices on food are easily and indeed ubiquitously heard due to the growing popularity of web-based social interactions. As a result, what counts as good food, as gourmet, or even as good life is no longer an elite game. This study aims to probe the rhetoric of these web-

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