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Dissertations / Theses on the topic 'Itsa (Restaurant)'
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1
So, Tak-wing, and 蘇德榮. "Odour nuisance from restaurants and its control." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1993. http://hub.hku.hk/bib/B31252734.
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So, Tak-wing. "Odour nuisance from restaurants and its control /." [Hong Kong] : University of Hong Kong, 1993. http://sunzi.lib.hku.hk/hkuto/record.jsp?B13498563.
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Phillips, Erin Michela Lau Tin-Man. "An approach to design a stimulating restaurant environment and experience that informs and inspires its patrons about nature, the environment, and sustainability." Auburn, Ala, 2009. http://hdl.handle.net/10415/1641.
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Chiu, Esther Y. "An exploratory study of franchisee turnover and its relationship with franchisee satisfaction." Thesis, This resource online, 1992. http://scholar.lib.vt.edu/theses/available/etd-10062009-020109/.
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Shin, Jee Hye. "The concept of subjective well-being and its process in restaurant experiences." [Ames, Iowa : Iowa State University], 2008.
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6
GARCEZ, FELIPE. "WINE IN RESTAURANTS: ANALYSIS OF THE FACTORS THAT INHIBIT ITS CONSUMPTION." PONTIFÍCIA UNIVERSIDADE CATÓLICA DO RIO DE JANEIRO, 2005. http://www.maxwell.vrac.puc-rio.br/Busca_etds.php?strSecao=resultado&nrSeq=7514@1.
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O brasileiro não tem o hábito de beber vinho. Pesquisas
mostram que o
crescimento do consumo de vinho no Brasil é vegetativo a
mais de 30 anos.
Dentro desse contexto, a presente pesquisa tem como
objetivo explorar os fatores
inibidores ao consumo do vinho, principalmente em
restaurantes. Barreiras ao
consumo, como o preço e o desconhecimento são analisadas,
assim como os
riscos associados ao consumo do vinho em restaurantes. As
conclusões inferem
que, em situações de exposição pública, o risco social e o
risco financeiro podem
ser considerados como fatores inibidores ao consumo.
Paralelamente, a pesquisa
identifica um consumidor interessado por uma forma de
consumo mais simples e
uma relação mais descontraída com o vinho. Esses
resultados contribuem para um
possível reposicionamento do produto, com o objetivo de
popularizar seu
consumo.Brazilian people don´t have the habit of drinking wine. Previous researches have shown that, for the last 30 years, the consumption-increasing rate is vegetative. The present research has the objective of describing the inhibition factors related to wine consumption, basically in restaurants. Consumption barriers, as price and the lack of knowledge, are analyzed, as well as the risks associated with the consumption in restaurants. Conclusions shows that, in situations were people face high public exposition, social and financial risk can be considered as consumption inhibition factors. Other important conclusion is that, the present research identifies a consumer interested in a simplest way of drinking wine. Interested in a more soft and smooth relation with wine. Those results contribute for a possible reposition of wine, in order to stimulate and popularize its consumption.
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Kykalová, Aneta. "Založení podniku (na příkladu rybí restaurace)." Master's thesis, Vysoká škola ekonomická v Praze, 2011. http://www.nusl.cz/ntk/nusl-150151.
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The aim of my thesis is to elaborate a business plan for establishing a fish restaurant. In my Master's thesis I will try to describe theoretical knowledges which will help me to draw thepractical part up. The theoretical part presents general business goings and set up the business plan, it will befocused on specifice of catering business with anemphasis on legislativ erequirements for Small and Medium Business, care of employees in companies. The partical part contains business planof the fish restaurant which is focused on modern healthy style of nourishment. Establishment of the company and choice of legal form, marketing analysis and mapping the competitive environment and identify in group potential customers. And at the end of my study there is the financial plan and the evaluation of there sults. At the end of he study the evaluation of there sults was done as well. For successful market entry there will be done financial budgets with the marketing analysis and specifications of goods and services which we plan to offer.
8
Ok, Chihyung. "The effectiveness of service recovery and its role in building long-term relationships with customers in a restaurant setting." Diss., Manhattan, Kan. : Kansas State University, 2004. http://hdl.handle.net/2097/31.
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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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Cha, Suk-Bin. "Service orientation discrepancy between managers and employees and its impact on the affective reactions of employees : a case study of casual restaurant segment /." Diss., This resource online, 1995. http://scholar.lib.vt.edu/theses/available/etd-06062008-162354/.
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Hwang, Jinsoo. "Brand preference and its impacts on customer share of visits and word-of-mouth intention: an empirical study in the full-service restaurant segment." Diss., Kansas State University, 2011. http://hdl.handle.net/2097/12207.
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Doctor of PhilosophyDepartment of Hospitality Management and Dietetics
Chihyung Ok
This study attempted to investigate antecedents and consequences of consumers’ utilitarian and hedonic attitudes toward restaurant brands and to examine the effects of brand prestige on brand preference and word-of-mouth intention with customer involvement as a moderator. In study 1, to investigate the antecedents and consequences of consumer attitudes toward restaurant brands in the full-service restaurant, this study proposed, based on existing theoretical premises, significant interrelationships among three service qualities (i.e., physical environment quality, interactional quality, and outcome quality). This study also hypothesized that these service qualities predict consumers’ utilitarian and hedonic attitudes toward restaurant brands. Finally, this study examined the effects of consumer attitudes toward restaurant brands in forming brand preference and relative customer share of visits. A theoretical model was proposed and then tested with data collected from 318 casual and 303 fine dining restaurant patrons. The results of data analysis indicated significant interrelationships among three service qualities in both casual and fine dining restaurants. In addition, interactional and outcome qualities had significant effects on utilitarian and hedonic attitudes toward restaurant brands in the casual dining restaurant. In the fine dining segment, interactional quality significantly influenced both utilitarian and hedonic attitudes toward restaurant brands, while physical environment and outcome qualities had positive impacts only on hedonic attitude toward the restaurant’s brand. Finally, utilitarian and hedonic attitudes toward restaurant brands enhanced brand preference, and in turn, brand preference increased relative customer share of visits in both casual and fine dining restaurants. The purpose of study 2 was to examine the effects of brand prestige on brand preference and word-of-mouth with customer involvement as a moderator in the fine dining restaurant segment. Based on a thorough literature review, this study hypothesized that brand prestige would have positive effects on brand preference and word-of-mouth and that brand preference would have a positive relationship with word-of-mouth. Finally, this study examined the moderating role of customer involvement in the relationships between (1) brand prestige and brand preference, (2) brand prestige and word-of-mouth, and (3) brand preference and word-of-mouth. A total of 293 questionnaire responses were used to empirically test the proposed relationships in fine dining restaurants. This study found that brand prestige has significant effects on brand preference and word-of-mouth. In addition, brand preference had a positive relationship with word-of-mouth. However, customer involvement as a moderator was not supported.
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Zeremichael, Fnan, and Andrea Felth. "Was It Worth It? : A quantitative study on the abolishment of mandatory audit and its consequences on income tax payments from small limited firms." Thesis, Umeå universitet, Företagsekonomi, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-149529.
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Kim, Seehyung. "A Causal Model of Linkages between Environment and Organizational Structure, and Its Performance Implications in International Service Distribution: An Empirical Study of Restaurant and Hotel Industry." Diss., Virginia Tech, 2005. http://hdl.handle.net/10919/27373.
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This research develops and tests a model of the service unit ownership and control patterns used by international service companies. The main purpose of this study is to investigate trivariate causal relationships among environmental factors, organizational structure, and perceived performance in the internationalization process of service firms. A service firm operating in foreign soil has a choice of three general entry mode strategies offering different degrees of ownership and control of its remote operating units located in foreign countries -- full ownership arrangement, joint venture arrangement, and franchising arrangement.
The entry mode strategies chosen depend on the factors relating to internal environment of a specific firm, industry related factors in which the firm operates, and external environment of the operating units at national context. This study identifies these factors, investigates how they affect the firm's choice of entry modes, and finally examines the impact of entry mode on firm's performance. The overall model has been explained by contingency theory that conceptualizes optimal level of ownership and control mode as a response by the firm to the interplay of environmental factors and as a determinant of firm's performance. To this core can be added complementary theories which are borrowed from agency theory, transaction cost theory, and resource dependence theory. These theories explain the linkages between market entry mode and each type of environmental factors.
In order to empirically test the hypotheses, data were collected from hospitality firms regarding the ownership structure of subsidiaries located in foreign countries. As a whole, the conceptual model developed in the study received strong support from the empirical study. This study found a positive impact of contingency fit on performance and so support contingency theory in which some combinations of the environmental dimensions and organizational structure will lead to better organizational performance. Another finding of this study indicates that the increased level of ownership and control will result in enhancing the level of perceived performance. It should be noted that contingency model-based mode choice would provide managers with the optimal performance because there is not one best performing mode choice in volatile international market.
Next, the relationship of market environment with organizational structure was examined through three different perspectives. Market environment was investigated at firm, industry, and national context, which includes five factors -- monitoring uncertainty, asset specificity, cultural distance, political uncertainty, and economic uncertainty. The model is suggestive of a picture in which five environmental factors vie for affecting the choice of market entry modes. All five environmental factors were found to be significantly related to firms' organizational structure. Among five environmental factors, cultural uncertainty has the largest effect on the choice of entry mode followed by monitoring uncertainty, political uncertainty, asset specificity, and economic uncertainty.
One of the important implications of this research is the inclusion of franchising as an actual management strategy and competitive business practice that is related to international ownership and control strategy. Higher degrees of uncertainty associated with the foreign market encourage external dependence of the venture, in which the operation depends more heavily on local relationships. Franchising substitutes the loss of ownership by an increase of external relationships and it takes without losing control on retail operation. Resource exploitation depends on the local market for either inputs or outputs for better performance. Understanding the fit between the each set of contingent variables and the elements of ownership and control strategy will allow marketers to determine when franchising is the suitable mode of operation in global markets.
Collectively, these results suggest that the choice of an organizational form for international service firms involves a complex balance of firm, industry, and country level factors. Managers can maximize performance by aligning entry mode strategy with external contextual circumstances as well as internal resources. Managers may also be able to make better mode choice decisions using the theory-driven criteria examined in this study, increasing their chances for financial and non-financial success.Ph. D.
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Lee, Soo Bum. "An Investigation of Factors Affecting the Quality of the Relationship between Franchisee and Franchisor and its Impact on Franchisee's Performance, Satisfaction, and Commitment: A Study of the Restaurant Franchise System." Diss., Virginia Tech, 1999. http://hdl.handle.net/10919/27390.
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The growth of franchising has been an important trend in the hospitality industry, since it was introduced into the restaurant sector by Howard Johnsons in the 1930s. In recent years, because of intense competition quick service restaurants have experienced significant external and internal pressures. Such pressures have caused disputes and abuses of the system and have affected external suppliers, customers, and suppliers, as well as franchisees within the franchise system. Because the franchisor-franchisee relationship has yet to be fully explored, knowledge of the factors that produce a high-quality relationship between franchisor and franchisee are critical to the advancement of knowledge in the hospitality industry.
Leader-Member Exchange (LMX) theory is offered of an effective theoretical model of antecedents that can predict the effectiveness the franchisor-franchisee relationship. This study presents a model based on a subset of the Leader-Member Exchange theory.
Using the survey responses of franchisees in the restaurant industry, this study identifies the key factor that affect the franchisee's commitment, the franchisee's satisfaction with purchasing or operating franchise outlets, the effects of the franchisor's brand name on the quality of the relationship, the franchisee's perception of the franchisor's support, the franchisee's motivation to become a franchisee, and the franchisee's performance.
The results of this study generally support the hypothesized model and provide strong support for the idea that the quality of the relationship between franchisee and franchisor plays a role in ensuring that the contractual relationship will lead to franchisee job satisfaction and financial success for both. The proposed model provides franchisors with valuable information for establishing an effective management strategy to improve the relationship between franchisor and franchisee and thus improve the rate of success of both franchisor and franchisee. Similarly, the model can assist both the franchisor and franchisee in understanding their policies in strategic terms and in integrating their different activities to provide the firm with the quality relationship required for maintaining advantage.Ph. D.
15
Chang, Shih-chieh, and 張世杰. "Deployment of Supply Chain Management Systems and its Effect in Chain Restaurants: The Case of Formosa Chang Chain Restaurant." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/89jpng.
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碩士國立中山大學
高階經營碩士班
96
In the face of globalization, the restaurant industry has to quickly develop chain stores that feature delicious food, rapid service, and uniqueness in order to create advantages in this traditional industry. Because of the highly labor-intensive nature of restaurant chain stores and the ever-increasing demand on high quality services from consumers for convenience and time efficiency in the competitive environment, integrating modern management concepts with a variety of information technologies to enhance the efficiency and competitiveness of the restaurant has become winning tools for businesses. This research includes several main portions. First, we use the Formosa Chang as a case to analyze the competitive situation of restaurant chain stores, including the five forces analysis, SWOT, and critical success factors for restaurant chain stores to form the four management strategies of the case study company for store expansion, marketing, products, and service. Then, the E-business status of the chain store and its upstream and downstream E-business status are investigated. Finally, the mechanism for deployment the system is reported, which includes system investigation to confirm organizational preparations and resources allotment and determine the priorities in the development of the E-business system. This is followed by system analysis, system design, system hardware and software configuration and installment. Finally, the performance of the system is evaluated. Analysis of the key performance indicators (KPI) of the case study company shows high effectiveness of e-business in improving and simplifying its operational procedures.
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(10913142), Jaehee Gim. "INFORMATION ASYMMETRY AND ITS EFFECT IN THE RESTAURANT INDUSTRY." Thesis, 2021.
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In the restaurant industry, information gap between inside management and outside stakeholders could be considerable due to analyst’ lack of interest in the restaurant industry and restaurant firms’ high intangible asset and scant corporate payout. Given the possible seriousness of information asymmetry in the restaurant industry, the subject of information asymmetry could bear great importance in the restaurant industry. Nevertheless, information asymmetry has never been the subject of study in the restaurant industry, not to mention the hospitality industry generally. With this research gap in mind, this study conducted extensive research to understand the various implications of information asymmetry in the restaurant industry. The first objective of this study was to examine the magnitude of information asymmetry in the restaurant industry. This study demonstrated the seriousness of information asymmetry in the restaurant industry by showing that the size of information asymmetry within the restaurant industry is greater than that of other services industries (i.e., utility, REIT, and airline industries). The second objective of this study was to examine the unique determinants of information asymmetry in the restaurant industry. The results of this study showed that in the restaurant industry, information asymmetry widens as the size of accruals increases. Additionally, information asymmetry was found to be smaller for franchise restaurants than for non-franchise restaurants. The third objective of this study was to investigate the impact of information asymmetry on some managerial behaviors in the restaurant industry. This study showed that in the restaurant industry, information asymmetry leads to a manager’s reduced corporate payout and increased investment inefficiency. The last objective of this study was to examine the impact of information asymmetry on firm value in the restaurant industry. By demonstrating a curvilinear relationship between information asymmetry and firm value, this study showed that there exists not only a negative impact of information asymmetry but also a positive impact of information asymmetry on firm value in the restaurant industry. Furthermore, this study showed that the positive impact of information asymmetry on firm value is more prominent for high-leveraged and mature firms than their counterpart groups. This study’s results not only help understand the characteristics of information asymmetry in the restaurant industry but also introduce a new window for understanding managerial behaviors and firm value in the restaurant industry.
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Huang, Chu-Min, and 黃竹民. "The Gap Between Your Restaurant and Its Web site - From the Potential Customers’ Perspectives." Thesis, 2001. http://ndltd.ncl.edu.tw/handle/26512905120671993284.
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碩士中國文化大學
觀光事業研究所
89
Because of the growth of internet, internet marketing become the critical tool to a corporation. Delivering information and interact with consumers are the common model of internet marketing. But what are the important attributes the consumers concern on the web sites? In order to solve this question, the research tries to connect the qualitative and quantitative methods to conclude what the difference of consumers’ satisfaction between restaurant and the web site. In the expectation theories, expectation and satisfaction are proved to be related in-directly (Oliver, 1980) or directly (Yi, 1993). The research applies these theories to ex-plain that if consumers have higher satisfaction after browsing the web site, they will express higher expectation and satisfaction to the restaurant. The research separates into two stages. We survey the attributes the consumers care to the restaurant in the first stage and use them to form the questionnaire. In the second stage, consumers surf the web site and then complete the questionnaire. Finally, we check what are the differences of finding in two stages.
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Pei-Yin, Liu, and 劉珮吟. "Effects of a smoke-free restaurant policy on employees’behavior of anti-smoking and its influential determinants." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/73344048893492696094.
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碩士國立臺灣師範大學
衛生教育研究所
92
The main purpose of this study was to investigate the implementation of smoking-restriction policies in the restaurants and also to explore the effects of different policies on employees’ behaviors of anti-smoking and its influential determinants. Totally, there were 69 restaurants, including 16 identified smoke-free restaurants, with 232 workers in Yun-lin Country in the sample. The main findings were as follows： 1.The identifiable smoke-free restaurants performed better implementation and compliance willingness to the smoke-free policy than other restaurants. 2.There was significant correlation between behaviors of anti-smoking and demographic variables, Predisposing factors, Reforcing factors, and enabling factors. 3.There were significant different effects on subjects’ behaviors of anti-smoking and its influential determinants with different smoking-restriction policies, and the workers in the identifiable smoke-free restaurants performed best behavior of anti-smoking. 4.Significant predictors included self-efficacy, support environment, smoker, awareness of ETS, and perceived benefits, the totally variance explained was 59.8% for behavior of anti-smoking. This study provides clear evidence that a smoke-free restaurant policy has been effective at increasing employees’ behaviors of anti-smoking. It’s suggested that educational campaigns targeted to workers should enhance their self-efficacy and establish a totally support environment to anti-smoking.
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Hsiao, Ching-Fen, and 蕭靜芬. "Sexual harassment in restaurants and its relation with job satisfaction, organizational commitment, and turnover intention --- a study of employees working in international tourist hotel restaurants." Thesis, 2006. http://ndltd.ncl.edu.tw/handle/ed87z7.
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碩士國立東華大學
觀光暨遊憩管理研究所
94
The purpose of this research is to realize the sexual harassment happened to employees working in the international tourist hotel restaurants, including “who are harassers”, “the types of sexual harassment”, “interviewees’ copying strategies after being harassed”, “interviewees’ perception of the definition of sexual harassment”, “the correlation between interviewees’ experiences of being sexual harassed and their job satisfaction, organizational commitment, and turnover intention”, and “their awareness of anti-sexual-harassment policy”. Surveyed samples for this research are the restaurant staff from nine International Tourist Hotels in Taiwan. A total number of 671 questionnaires were issued. Among these, 498 were retrieved with a return rate of 74%. After sorting out the invalid questionnaires, there were 415 valid questionnaires with a usability rate of 83%. The research results are as follow. First, the restaurant staff suffered the hostile sexual harassment in the majority. 12.5% of the interviewees confirmed that they were indeed harassed by someone in the workplace. Second, sexual harassment were done more by men than by women, and the harassers could be divided into customers (38%), colleagues (19.1%), chefs (23.1%), and executives (17.3%).Third, as for the coping strategies, about 70% of the victims took the way with passivism after being harassed. Fourth, when it came to the definition of sexual harassment, there was a significant divergence in different sex, age, marriage, education degree, service seniority, food and beverage service types, duty position, and hotel location. Fifth, generally speaking, the restaurant staff didn’t understand the organization’s measures for sexual harassment, so each of the administration units had to pay attention to this situation. Sixth, when speaking of the correlation between interviewees’ experiences of being sexual harassed and their job satisfaction, organizational commitment, and turnover intention, the more sexual harassment the interviewees suffered, the less satisfaction with organization’s measures, executives, colleges, and working environment they felt and less commitment to the organization they would like to make. Besides, if they were harassed more, they would also be more inclined to quit the job soon or consider quitting in three years. At last, the research points out the limitations of the study, proposes relevant suggestions, and raises future objectives for following researchers.
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Shen, Shu-Min, and 沈淑敏. "Biodegradation of oily cooking fumes and its carcinogenic derivatives from restaurants by petroleum degrading bacteria." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/95438946248435359360.
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博士國立雲林科技大學
工程科技研究所博士班
100
In the past decade, there have been more concerns about the release of oily cooking fumes from restaurants in Taiwan. Lipid wastewater may contain carcinogenic compounds that are formed mainly from cooking oils. Prolonged exposure to these compounds tends to result in increasing cancer risk in humans. In this study, a bio−treatment system was developed and evaluated to eliminate cooking fumes effectively. The results showed that (1) an efficient strain- Pseudomonas aeruginosa DS-4 capable of degrading both oil and acrylamide was isolated. The degradation rate of acrylamide was affected by the incubation time of the acclimated strain DS−4; a longer incubation time with later acrylamide additions resulted in more efficient degradation. If the salad oil was removed, the strain could not grow, and the acrylamide was not degraded; (2) oily wastewater could be degraded (>99%) after incubation using batch treatments. The maximum cooking oil removal rate was 3.1 kg m−3 d−1 (0.43 g oil g−1 cells d−1) by P. aeruginosa attached onto PUF (polyurethane foam) using a semi−continuous reactor; and (3) the highest removal efficiency of cooking oil fumes was about 96.7%, and the emulsification efficiency reached up about 99% when the surfactant concentration was adjusted at 0.1% by using a tower, thus, the optimum contact time in this experiment using a scrubbing tower was 2.3 s with a controlled 51.9 L m−3 of L/G ratio. In the bioreactor, the degradation efficiency could be greater than 90% during a 12 d incubation period.
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CHANG, CHIH-PENG, and 張志鵬. "Design and Application of Insect Trap Lamp--A Case Study of Its Application in Restaurants." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/hf79kc.
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碩士南華大學
科技學院永續綠色科技碩士學位學程
106
This study aimed to improve the trap efficiency by light source selection and enhancing light efficiency of the insect trap lamp. Meanwhile, the lamp was then incorporated into decoration of the restaurant to improve and maintain environmental hygiene of the restaurant. Based on beauty, hygiene, and safety principles, a variety of commercially available insect trap lamp types were chosen to find the most suitable type for restaurants. The effects of light source, efficiency, direction, and color of insect-catching paper on fly trap efficiency were studied in an inner space. Furthermore, the influence of size, efficiency, and energy consumption of the lamps on energy utilization efficiency and fly-catching was also studied. Color effects of insect-catching paper on trap efficiency were also tested by pasting different color of insect-catching paper on lamp surfaces. The paper was obtained from digital output machine and in harmony with ambient environment. Results of this study indicated that cold cathode fluorescent lamp (CCFL) had best performance while considering energy efficiency, fly-catching efficiency, and environmental harmony. White and yellow fly-catching paper with black bricker had better fly-catching efficiency than that of black paper with white bricker. Furthermore, enhancing light efficiency as well as adding side and below opening improved the trapping effect and maintain the sanitation of food premises.
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Yuan, Chen-Lin, and 袁徵霖. "A Study on the Implementation of Information System and Its Benefits-Take T Chain Restaurant as an Example." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/757525.
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碩士國立高雄應用科技大學
觀光與餐旅管理研究所
103
Food and Beverage Industry inception common single- store model , as companies scale gradually, becoming more skilled Internet and information technology to become the best tool for enterprises to expand their territory resources while improving operational efficiency , and resource planning (ERP) is where the primary tool of the election , because all of the information E core and infrastructure are plant -based ERP system , and then through the import ERP organizational process reengineering (Business Process Reengineering, BPR) to achieve organizational reorganized expand , through the organization , processes, management and information technology to be integrated, efficient use of resources and flexibility to planning in order to achieve a comprehensive overall planning , rapid response and enhance the competitiveness of the combined effect . However , the import ERP to spend huge human and material resources , but common halfway, the compilation of relevant literature found many studies investigate into ERP systems , but the restaurant industry into ERP related literature are limited , this study, a restaurant and bakery chain to import information systems processes and systems introducing benefits generated by the process of research priorities, in order to achieve the following objectives: 1. Construction of the process of integration in the process of re- use , development of information modules , key performance indicators , and other related elements of service science development Import Mode. 2. 2. The result of the failure and success in various different software companies imported , detailed the various stages of the recording process . 3. 3. Provide information to import food and beverage industry , integrated model , to follow-up their own enterprise resource planning reference . Since the advent of the era of service science , food industry is becoming of the network, catering and bakery chains use E system to enhance operational efficiency , has become a trend , expect the case through its own integrated information system build process to explore the import program to help in the future related industries reference information when importing .
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Han, Jen-Hui. "Hybrid culture space : a study of hybrid culture and its practical application in the design of an Eastern-Western hybrid restaurant." 2003. http://hdl.handle.net/1993/22669.
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LU, YI-HSUAN, and 盧宜萱. "The Influence Which The Experiential Marketing and Its Experiential Value of Sports-themed Restaurants Have on Customer Satisfaction - A Case Study of the Taichung Intercontinental Baseball Stadium Culture Creative Cluster." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/gacz69.
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碩士國立臺灣體育運動大學
運動事業管理學系碩士班
106
In recent years, the economic value has been on its way to the phase of Experience Economy. Due to this style transform of the market, marketing personnel have changed their focuses of the product or service marketing to be customer-centered, thus to make connections with customers while making consumers have good feelings is emphasized. Plus, with the prosperity of the public favor for sports in recent years which has led to the rise of related industries of sports and leisure, the thematic design of different types of sports-themed restaurants have, subsequently, become a competitive factor in the market. The aim of this study is to probe into the relation among the experiential marketing, the experiential value and the customer satisfaction of sports-themed restaurants, taking the affiliated restaurant of Taichung Intercontinental Baseball Stadium Culture Creative Cluster as a research target, examining whether the survey options meet the consistency and credibility by reliability and validity, using SPSS18.0 as the analytic tool to proceed the examination of research hypotheses, employing descriptive statistical analysis, ANOVA and simple regression analysis to discuss the causes that appeal consumers in choosing a sports-themed restaurant, understand the current trends of the experiential marketing and its value of sports-themed restaurants, analyze the relativity between the experiential marketing and the experiential value of sports-themed restaurants, and to find out the customer satisfaction of sports-themed restaurants based on the experiential marketing and the experiential value.