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Dissertations / Theses on the topic 'Restaurant products'

Author: Grafiati

Published: 4 June 2025

Last updated: 1 August 2025

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1

Sawert, Adam. "Dynamic Menu Management Utilizing the Relationship Between Preparation Time and Monetary Revenue : A Simulation Approach to the Food and Beverage Industry." Thesis, Luleå tekniska universitet, Datavetenskap, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:ltu:diva-80925.

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Queue buildup is a problem that every fast food restaurant would like to reduce, as its effect on customer satisfaction and restaurant revenue is obviously negative. This thesis looks at how a dynamic menu management system would affect fast food restaurants, specifically how the promotion of fast products, in certain situations, would affect total revenue and queue lengths. A neural network was used to categorize products depending on their preparation time and to predict queue waiting times. A simulation approach was used to find out how the menu management system would affect the restaurant

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2

Нгок, Ле Чан Бао. "Пути повышения качества услуг предприятия ресторанного хозяйства". Thesis, Одеський національний економічний університет, 2021. http://local.lib/diploma/Ngoc.pdf.

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Доступ до роботи тільки на території бібліотеки ОНЕУ, для переходу натисніть на посилання нижче<br>В работе рассматриваются теоретические основы оценки качества услуг предприятий ресторанного бизнеса, факторы, влияющие на качество услуг ресторанных предприятий и современные методы оценивания качества услуг предприятий ресторанного хозяйства. Проведен анализ организационной структуры и основных финансово-экономических показателей деятельности ресторана «Viet Corner», анализ качества продукции и качества обслуживания ресторана. По результатам анализа предложены рекомендации по повышению качест

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顧振彪 and Chun-piu Benedict Koo. "Study on a biodiesel fuel produced from restaurant waste animal fats." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2001. http://hub.hku.hk/bib/B31224519.

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Koo, Chun-piu Benedict. "Study on a biodiesel fuel produced from restaurant waste animal fats /." Hong Kong : University of Hong Kong, 2001. http://sunzi.lib.hku.hk/hkuto/record.jsp?B24520949.

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Holmqvist, Sofia, and Moa Svensson. "Development of an Indoor Cultivation Product for Restaurant Environments : Developing a Product Specification and Creating a Product Concept using User-Centered Design." Thesis, Linköpings universitet, Maskinkonstruktion, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-158277.

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In today’s society there is a growing awareness of where food is produced and there is a trend to use locally grown produce in restaurants. One way for restaurants to differentiate themselves is to grow the produce inside the restaurant. This thesis has the aim on identifying the problems and user needs for an indoor cultivation solution and developing a new indoor cultivation product that solves the identified problems and meet the user needs. To achieve this aim, a usercentered design approach was utilised and the following three research questions were answered: How can the needs of the use

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6

Logan, Theresa Castillo. "An exploratory study of family dining attitudes toward full service restaurant product/service attributes." Thesis, This resource online, 1991. http://scholar.lib.vt.edu/theses/available/etd-10102009-020038/.

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Changuir, Jana. "Podnikatelský záměr založení restauračního zařízení." Master's thesis, Vysoké učení technické v Brně. Fakulta podnikatelská, 2010. http://www.nusl.cz/ntk/nusl-222669.

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This diploma thesis deals with creation, improvement and application of the business plan. Theoretical observations will be found there as well as practical application of this theme. The thesis will describe establishment of Arabic restaurant in the centre of Brno and this business plan will be analyzed from all economical aspects

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Jenkins, Wanda Y. "Marketing Strategies for Profitability in Small Independent Restaurants." ScholarWorks, 2015. https://scholarworks.waldenu.edu/dissertations/1407.

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The restaurant industry is the second largest employer in the United States; however, only 33% of restaurants are successful during the first 3 years of operation. The purpose of this exploratory multiple case study was to determine what marketing strategies small independent restaurant owners need for profitability. Aaker's brand equity model was the conceptual framework used to ground this study. Using a purposeful criterion sampling technique and semistructured interviews, 12 individuals (2 managers and 2 employees from 3 restaurants in Philadelphia) participated in the study. Data collecte

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Amaral, Rogério de Jesus. "Estudo do mercado da carne de bovino e bufalino em Timor-Leste." Master's thesis, Universidade de Évora, 2017. http://hdl.handle.net/10174/21342.

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A necessidade de melhorar o sistema de produção pecuária de bovinos e bufalinos são imprescindíveis para o futuro de Timor-Leste, especificamente a desenvolver a potencialidade de exportação para a Indonésia. Garantir o desenvolvimento agrícola com objectivo da produção de carne da qualidade, fresca e saudável nos diferentes níveis, produtores, comerciantes, e consumidores do país. Este estudo tem como objectivo analisar os diferentes elementos da cadeia de produção, comercialização e consumo de bovinos e bufalinos de modo a fazer uma caracterização e uma identificação das principais virtudes

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Correa, Villalobos Victor David, and Márquez José Alberto Tello. "Plan de negocios restaurante D’Origen: elaboración de carnes con técnicas rústicas peruanas y productos orgánicos." Master's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2012. http://hdl.handle.net/10757/315859.

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El proyecto corresponde al diseño de una experiencia culinaria que pretende implementar un restaurante basado en el estilo de preparación de alimentos al calor de las brasas, utilizando horno de leña, cilindro peruano, caja china criolla y rosticero peruano, empleando productos orgánico-naturales. Es una oferta contracorriente al boom de la comida novoandina y gourmet peruana, la presente propuesta invita a regresar a los sabores de origen, preparados con técnicas rústicas peruanas. La oferta se presenta en un mercado netamente urbano, 99.8% el de Lima, compuesto por migrantes de primera o seg

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Gunnarsson, Folkegård Emma, and Sebastian Olivares. "Från Östgötaslätten till matupplevelse : En kvalitativ studie av värdekedjan mellan producent, grossist och restaurang på en lokal marknad." Thesis, Linköpings universitet, Företagsekonomi, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-167022.

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Restaurangutläggen har ökat sedan 2010 och efterfrågan på lokalt producerad mat har ökat allt mer senaste tiden, vars syfte inte längre enbart syftar till att mätta idag. Trender har lett till att mervärden inom mat såsom kvalité, hållbarhet och ursprung efterfrågas, varpå restauranger har anpassat sig till detta för att skapa en matupplevelse. Restauranger efterfrågar därmed en större kvantitet av lokalt producerade råvaror. Grossister verkar mellan producenter och restauranger som en länk för att förmedla råvaror och dess mervärde, men trots det finns brister vid förmedlingen. Tidigare studi

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Reich, Allen Z. "The Influence of Consumer and Brand Social Responsibility on Brand Loyalty in Quick-Service Restaurants." Diss., Virginia Tech, 2002. http://hdl.handle.net/10919/28876.

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Social responsibility and ethics have been shown to have a positive influence on consumer behavior, however the vast majority of related research has measured this relationship indirectly through scenario analysis of hypothetical firms rather than consumers' perceptions of real-world firms. This dissertation focused on a real-world application of the theory. Each hypothesis that specified a positive relationship was supported. These results show that Brand Social Responsibility Image not only positively influences Brand Loyalty, but also influences the perception of both Product Quality and S

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López, Torres del Águila Ruth María, and Ames Elizabeth Lisbeth Welsch. "Desarrollo de nuevo producto : Cinema Café." Universidad Peruana de Ciencias Aplicadas - UPC. Escuela de Postgrado, 2009. http://hdl.handle.net/10757/273881.

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El presente trabajo propone la creación de un Café Restaurante, de alimentos ligeros comida rápida, que posea un menú variado Este local estará basado bajo el concepto de Cinema Café, siendo una opción para aquellos clientes del cine antes o después de la función por que consideramos que existe un mercado cautivo que no cuenta con otras opciones de servicios de café restaurante en el mismo complejo del cine, además que dispongan de información especializada y variada del mismo

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Spak, Marcia Danieli Szeremeta. "Aplicação da modelagem matemática para o planejamento de cardápios para restaurantes universitários." Universidade Tecnológica Federal do Paraná, 2017. http://repositorio.utfpr.edu.br/jspui/handle/1/2522.

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Capes<br>A modelagem matemática, apresenta-se como um recurso de grande utilidade e aplicação em vários contextos, onde têm-se como foco a otimização de variados recursos. Um destes contextos consiste na alimentação praticada pelos estudantes universitários, que comumente apresenta-se com déficits nutricionais importantes que podem afetar a sua saúde e seu desempenho, necessitando de intervenções. Desta forma, o objetivo da presente tese é aplicar a modelagem matemática para o desenvolvimento de cardápios para restaurantes universitários, buscando a formulação de refeições nutricionalmente ade

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15

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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Pinilla, Parra Mauricio Iván. "Evaluación de factibilidad técnica, económica y estratégica de implementar un modelo de venta de productos Gourmet que complemente el actual negocio de Restaurant Da Noi." Tesis, Universidad de Chile, 2019. http://repositorio.uchile.cl/handle/2250/172666.

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Tesis para optar al grado de Magíster en Gestión y Dirección de Empresas<br>Hoy en día, el negocio principal de Restaurant Da Noi genera resultados que le dan sustentabilidad en el tiempo, obteniendo utilidades y márgenes sobre los ingresos de $125 millones y 12% promedio al año, respectivamente. Sin embargo, ha surgido la necesidad de complementar su oferta actual explorando la venta de productos gourmet de forma de alcanzar una utilidad acumulada adicional al negocio de al menos $250 millones y un mejoramiento del margen sobre ingresos de 2,0 puntos porcentuales al término de 5 años de opera

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Lema, Córdova Ángela Sofía, and Novoa Juan Luis Benavides. "Acciones postventa y la relación con la satisfacción del cliente en la categoría de restaurantes de ticket promedio medio alto en Lima Metropolitana." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/656510.

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El presente trabajo de investigación tiene como objetivo analizar la relación de las acciones post-venta que aplican las empresas y la relación que existe con la satisfacción de los consumidores del sector de restaurantes. Las acciones más relevantes que se consideraron son la acción post venta de delivery, garantía, personalización de producto y la capacidad de respuesta de la empresa al consumidor. Para realizar el objetivo se emplea un análisis cuantitativo con la ejecución de 384 participantes del público objetivo para el desarrollo de encuestas determinadas con fundamento en un 95% de niv

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Abdelgawwad, Mohamed Abdelgawwad Aly. "Quality management : success and failure factors for new global product development in global quick service restaurants : a case study of McDonald's Egypt." Thesis, Cardiff Metropolitan University, 2012. http://hdl.handle.net/10369/6483.

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Global quick service restaurants (QSRs), e.g. McDonald's and its iconic golden arches, have been in the vanguard of the globalisation phenomenon in non-Western countries. Various challenges have forced global QSRs to "think globally but act locally" spawning a new generation of products, referred to in this thesis as "glocal products". In Egypt, for example, the arrival of global QSRs in the late 1980s catalysed a highly-competitive industry comprising global QSRs (e.g. Wimpy's, McDonald's, Hardee's, KFC and Burger King - many of American origin) and local QSRs (e.g. Mo'men, Wessaya and Cook D

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Encarnação, Alan Ferreira da. "APLICAÇÃO DE SIMULAÇÃO DISCRETA PARA A GESTÃO DE FILAS NO SETOR DE SERVIÇOS: ESTUDO DE UM RESTAURANTE SELF-SERVICE." Pontifícia Universidade Católica de Goiás, 2015. http://localhost:8080/tede/handle/tede/2476.

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Made available in DSpace on 2016-08-10T10:40:33Z (GMT). No. of bitstreams: 1 ALAN FERREIRA DA ENCARNACAO.pdf: 2933331 bytes, checksum: c35f4b9fb1427d754df19f35454d444e (MD5) Previous issue date: 2015-08-18<br>This paper discusses the application of discrete simulation for the management of queues in the service sector. Some service providers do not correctly dimensioning its service capacity generating queues. The efficient management of queues assists managers in making decisions. The characteristics of services and their important activities are addressed, aiming to demonstrate the Computa

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Bonnard, Quentin. "Les districts gastronomiques : des districts d'un nouveau type." Thesis, Reims, 2011. http://www.theses.fr/2011REIME005/document.

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L’objet de cette thèse est d’expliquer la localisation de la gastronomie française àl’aide d’un concept de district gastronomique, en définissant celui-ci comme un typeparticulier de district industriel et / ou culturel. Après avoir construit la notion dedistrict gastronomique, nous en étudions deux formes principales.En effet, nous identifions deux types de districts gastronomiques, selon la provenancedes approvisionnements en inputs gastronomiques (et par conséquent selonle type de patrimoine(s) utilisé(s)) : le district gastronomique s’appuyant sur unpatrimoine gastronomique régional et pop

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Kock, Marcelino. "The development of an eco-gastronomic tourism (EGT) supply chain-Analyzing linkages between farmer, restaurants, and tourists in Aruba." Doctoral diss., University of Central Florida, 2013. http://digital.library.ucf.edu/cdm/ref/collection/ETD/id/5964.

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Purpose of this study is to holistically analyze existing linkages between Aruba's tourism industry, restaurants and local farmers, by examining strategies that constrain the development of linkages between these stakeholders. Previous research indicated that tourism development is often accompanied with increased demand for imported food, which results in foreign exchange leakages, inflation and competition with local production. This phenomenon is very common in the Caribbean, where Aruba, with its heavy reliance on imported goods and services, is no exception to this occurrence. To comprehe

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Mota, Júnior Hermano Francisco. "Estratégia mercadológica de produtos : um estudo aplicado ao setor de bares e lanchonetes." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2011. http://hdl.handle.net/10183/35442.

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A presente dissertação de mestrado objetivou a elaboração de uma estratégia mercadológica para os produtos de uma fabricante e distribuidora de bebidas não alcoólicas junto a seus clientes, através de uma ampla pesquisa que permitisse conhecer o perfil do consumidor de cada estabelecimento a partir de sua localização, área de influência, infraestrutura, opções e refeição e serviços diversos oferecidos ao seu consumidor. Desta forma foi possível estabelecer uma proposta estratégica na oferta e atendimento aos pontos de venda, com os produtos certos, ao preço certo, para o cliente certo, disponí

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

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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.

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Ferreira, Carlos Jos? Wanderley. "Avalia??o de desempenho na perspectiva do balanced scorecard :um estudo da dimens?o do aprendizado e crescimento nos restaurantes de Natal." Universidade Federal do Rio Grande do Norte, 2006. http://repositorio.ufrn.br:8080/jspui/handle/123456789/15102.

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Made available in DSpace on 2014-12-17T14:53:22Z (GMT). No. of bitstreams: 1 CarlosJWF.pdf: 505723 bytes, checksum: 556890e326aff587362d84e63044d669 (MD5) Previous issue date: 2006-05-19<br>This work treats of a field research in restaurants of Natal. The principal objective of the research was to verify the companies they would be using some type of acting evaluation with base in no-financial perspectives, that if they assimilated to Balanced Scorecard proposal, in the dimension of the Learning and Growth. In the statistical treatment, the descriptive analysis was accomplished with part of

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Castilho, Gabriela. "Inibição do estresse do retículo endoplasmático restaura o conteúdo de ABCA-1 e o efluxo de colesterol em macrófagos tratados com albumina modificada por glicação avançada." Universidade de São Paulo, 2012. http://www.teses.usp.br/teses/disponiveis/5/5135/tde-02102012-100748/.

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Produtos de glicação avançada (AGE) prejudicam o metabolismo de lipoproteínas e o transporte reverso de colesterol, o que contribui para a aterosclerose no diabete melito (DM). Em particular, a albumina modificada por AGE (albumina-AGE) reduz a remoção de colesterol por diminuir o conteúdo do receptor ABCA-1 em macrófagos. Isto se vincula ao insulto oxidativo e inflamatório, os quais são indutores do estresse do retículo endoplasmático (RE). O objetivo do presente estudo foi avaliar, em macrófagos, os efeitos do tratamento com albumina-AGE sobre o estresse do RE e suas vias adaptativas (UPR),

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Carneiro, Cl?udia Maria de Figueiredo Moreira Leite. "Elabora??o de um plano de gerenciamento integrado de res?duos s?lidos no restaurante universit?rio da Universidade Federal do Rio Grande do Norte." Universidade Federal do Rio Grande do Norte, 2011. http://repositorio.ufrn.br:8080/jspui/handle/123456789/15012.

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Made available in DSpace on 2014-12-17T14:53:02Z (GMT). No. of bitstreams: 1 ClaudiaMFML_DISSERT.pdf: 1734345 bytes, checksum: 97b04dab67fab0f09bca425cb163fe37 (MD5) Previous issue date: 2011-05-27<br>The concern about preservation of the environment reaches different layers and sections of global society. The environmental prior quality of our planet can only be reached through changes in the attitudes taken in relation due to the waste generated by society, this also lead involving the education sector, in example of the Superior Education Institutions where the concept of ambiental manage

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YANG, SHIH JU, and 楊適如. "Evaluation the propaganda effect of mountain-products restaurant on utilizing by law products of paguma larvata, Reeve*s muntjac, phasianus colchicuo and economic analysis of these industry." Thesis, 1998. http://ndltd.ncl.edu.tw/handle/68743818218710725048.

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Chiang, Hsin-Ling, and 蔣欣玲. "Product Knowledge, Perceived Risk, and Intention to Dine at Green Restaurants." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/25711582621340803898.

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碩士<br>大葉大學<br>企業管理學系碩士班<br>103<br>Green restaurant is a concept of being friendly to the environment and using energy effectively to build, design and operate restaurant with dealing with disposals appropriately. The definition of ERB is a behavior of individual or group who committed to get rid of single or some environmental problems. In other words, it means someone or group would initiate take some measures that could be beneficial to environment and decline the shock to environment. For example, energy saving, recycling and purchasing products and services that would benefit the environme

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Shih, Chih-Yuan, and 史智元. "The Growth Dynamic of Product Expansion in W Restaurant Group: A Systems Thinking Perspective." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/01082300328586331496.

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碩士<br>大葉大學<br>企業管理學系碩士班<br>101<br>W Restaurant Group was founded in 1993, the development of W Group has been more than 20 years, it has 11 brands, and sales revenue continue hit new high. W Group has also become the learning benchmark in many industries. The main purpose of this study will focused on the growth dynamics of the W Group's developing process, using the analytical tool of systems thinking causal feedback loop to describe the underlying structure of the growth dynamic. Furthermore, we will understand the W Group’s development caused by the important growth elements and the growth

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Chang, Liew Voon, and 劉文昌. "The influences of product quality, product innovation and health promotion on consumer loyalty- A case of a restaurant in Malaysia." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/3ac2zd.

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碩士<br>醒吾科技大學<br>行銷與流通管理系所<br>107<br>Recently it is important to promote lifestyle in order to maintain and promote health. Thus, healthy light food has a good business opportunity in food industry. This study proposed an integrated approach to understand the relationships between push-pull motivation, customer satisfaction and customer loyalty. The push motivation refers to individual health promotion. The pull motivation includes product quality and product innovation. A total of 150 valid questionnaires are collected from Kou Shui Porridge healthy light food restaurant customers in Malaysia.

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Fang, I.-Jung, and 方怡蓉. "The Different Restaurant Types of Product Placement on the Hierarchy of Advertising Effects - the Advertising Relationship with Product as a Moderator." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/13577709860200413581.

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碩士<br>高雄餐旅學院<br>餐旅管理研究所<br>98<br>Advertising messages often appear in our daily life, and the television is exactly present Taiwanese people every day get mostly in touch with way of the advertisement information. In recent years, television placement will be a new type of advertising. In this paper, this research on restaurant placement of a Taiwan idol drama to understand the different restaurant types of product placement on the hierarchy of advertising effects. This research took 2(idol drama types) ×2(restaurant types) ×2(advertising relationship) factor design. The experiment is div

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CHEN, CHUN-SHUO, and 陳俊碩. "The Effect of Country-of-Origin Image, Product Knowledge and Product Involvement on Consumer Purchasing Decision: An Example of Insurance and Restaurant Service." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/47421573912582748553.

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碩士<br>真理大學<br>管理科學研究所<br>93<br>The main purpose of this study is to investigate the effect of country-of-origin image, productknowledge and product involvement on consumer purchasing decision. We select Taiwan, China and United States as country-of-origin, and take insurance and restaurant service as research objects. The samples are consumers of Taipei area. Total of 400 questionnaires were explored with convenience sampling methods, and 369 effective samples were received, the effective rate is 92.25%. In order to test hypothesis, stepwise regression analysis were used, and the main finding

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Tai, Shih-Chin, and 戴詩芹. "The Relationship between the Social – Economic Background of Restaurant Customers and Product Involvement, Perceived Risk and Purchase Intention." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/xbhe44.

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碩士<br>中原大學<br>國際經營與貿易研究所<br>102<br>Abstract According to the survey of Taiwan Dietitian Association, the number of out-dining population in Taiwan has been reached to 20 million per day. Since the size of catering market is huge and growing, the consumer behavior on restaurant choosing is very important. This study intends to explain the relationship between the background of restaurant customers, product involvement and perceived risk, also examine the effect of consumer product involvement and perceived risk on purchase intention through restaurant customers’ perceptions. This st

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

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

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Lo, Ya-Ting, and 羅亞廷. "The Relationships among Product Quality, Physical Environment, Ethnic Authenticity, Perceived Value, and Behavioral Intention in Thai Restaurants." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/41781570559461564809.

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碩士<br>國立高雄餐旅大學<br>餐旅管理研究所<br>101<br>The study focuses on Thai restaurant customers and examines the relationship among product quality, physical environment, ethnic authenticity, perceived value, and behavioral intentions. Quota sampling was applied to collect 303 valid questionnaires from the customers who have experienced Royal-Thai-Government-guaranteed Thai Select restaurants in Taiwan. Structural equation modeling (SEM) was utilized to analyze the data and to verify the hypotheses. The results indicate that significantly and positively, product quality influences perceived value；ethnic au

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Thompson, David. "Essays on Regulatory Design." Thesis, 2021. https://doi.org/10.7916/d8-2gke-kd15.

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This dissertation consists of three essays on the design of regulatory systems intended to inform market participants about product quality. The central theme is how asymmetric information problems influence the incentives of customers, regulated firms, and certifiers, and the implications these distortions have for welfare and market design. The first chapter, Regulation by Information Provision, studies quality provision in New York City's elevator maintenance market. In this market, service providers maintain machines and are inspected periodically by city inspectors. I find evidence

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Wu, Guan-Lin, and 吳冠霖. "The Effects of Online Word-of-Mouth and Product Knowledge on Purchase Intention—The Case of the Italian Style Restaurant." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/njjq5d.

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碩士<br>中國文化大學<br>國際企業管理學系<br>106<br>Since invention of the Internet and the popularization of mobile devices, the smart technology application, people's communication methods were changed, and start many of the emerging industry ecology. The interconnection through the Internet is conducive to interactive exchanges to further achieve the purpose of mutual benefits and transactions, and even marketing activities have also had a change in the marketing process, the process of marketing activities, the Internet's reputation for marketing ef-fectiveness, with more powerful Influence. Marketing acti

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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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Lin, Yi-Ju, and 林憶汝. "The Factors of New Product Development for the Western Fast-Food Restaurant from the Viewpoint of Customers in North of Taiwan." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/64125959698995904004.

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碩士<br>輔仁大學<br>餐旅管理學系碩士班<br>97<br>The purpose of this study is mainly explored the factors of new product development for the western Fast-food restaurant. We focused on understand the discrepancy in the importances about the factors of new product development between consumers’ demography, lifestyle and buying behavior. Fanilly, we also analyzed the relationships between consumers’ lifestyle, the factors of new product development and consumer buying behavior. The questionnaires are used to investigate the primary data about consumers’ demography, lifestyle, buying behavior and the viewpoi

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Lee, Wen-Jeng, and 利文正. "Comparative study of mutagenic activities among repeatedly used deep-frying fats from the!vendors' stands and restaurants, and the conditional laboratory products." Thesis, 1997. http://ndltd.ncl.edu.tw/handle/66162733725977543134.

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碩士<br>台北醫學院<br>醫學研究所<br>85<br>The re-used deep-frying fats, 8 samples collected arbitrarily again from the vendors' stands and restaurants after sensory indication of abuse and 7 samples collected from the laboratory by which 5 samples only fried each one kind of food and 2 samples fried many kinds of food were used to analyze any existence of genotoxicity. After ISO ( International Organization for standardization ) polar separation of the oil samples, the Ames mutagenicity t

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Laoowiriyakul, Hattaya, and 柳蔚藍. "Studies on the influences of the product and service quality on customer satisfaction and repurchase intention of FUJI Japanese restaurant in Thailand." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/fa6c75.

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碩士<br>中國文化大學<br>全球商務碩士學位學程碩士班<br>103<br>Studies on the influences of the product and service quality on customer satisfaction and repurchase intention of FUJI Japanese restaurant in Thailand Student: Hattaya Laowiriyakul Advisor: Professor Tsai, Lung Ming Chinese Culture University Abstract The purpose of this research is to study the factors affecting customer repeat purchase and revisit of FUJI Japanese food restaurant. Company is providing healthy food outstanding menu items, consistent quality control and capable personnel. This research also studi

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Hsu, Ya-Chiao, and 許雅喬. "The Impacts of TV News Product Placement of Food and Beverage on Attitude and Purchase Intention- The Example of A Restaurant News." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/47869466291805235194.

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碩士<br>中國文化大學<br>生活應用科學研究所<br>98<br>Large populations of women start to enter the job market with the rapidly social patterns and changeable values of people. This event increased the amount of people going out for food. In the highly competitive restaurant marketing, not only products should be with precise images but also the presenting methods of packaging and marketing are getting important for food and beverage. As marketing methods gradually are getting creative, Food and beverage could even take different marketing strategies flexibly and find ideal branded products and marketing practic

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Chou, Yi-Chun, and 周怡君. "THE IMPACTS OF PERCEIVED PRODUCT QUALITY, SERVICE QUALITY, AND PRICE FAIRNESS ON CUSTOMER SATISFACTION AND LOYALTY － THE CASE OF RESTAURANTS." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/7fj6x6.

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碩士<br>大同大學<br>事業經營學系(所)<br>102<br>According to literature review, the evaluation scope of customer satisfaction includes product quality, service quality, and price fairness (Zeithaml et al., 2006). It would increase the customer satisfaction as the real service quality is better than expected by customer (Oliver, 1980). Thus, the service quality had been the important factor to make customers more satisfied (Parasuraman et al., 1988). Moreover, improving customer satisfaction could increase customer loyalty (Fornell, 1992). Therefore, it is a critical issue to enhance customer’s perceived pro

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Гущина, А. В. "Чинники та шляхи підвищення якості послуг в ресторанному підприємстві «Бремен»". Thesis, 2019. http://dspace.oneu.edu.ua/jspui/handle/123456789/10927.

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У роботі розглянуті теоретичні основи оцінки якості продукції та послуг підприємств ресторанного господарства, визначені поняття й стандарти якості продукції та послуг, її сутність і показники, сучасні підходи до оцінювання якості послуг. Надана загальна характеристика та проаналізовані основні показники господарсько-фінансової діяльності закладу, представлені результати аналізу якості продукції та обслуговування в кафе «Бремен», що розташоване в м. Одесі. За результатами аналізу запропонований комплекс заходів щодо підвищення якості послуг у кафе «Бремен» - заміна автоматизованої системи ре

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

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

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Pao-Chen, Shen, and 沈葆禎. "The Study of Service Quality、Product Attribute and Attractive Quality on Purchase Intention –The case of Taiwanese restaurants Contracting Chinese Tours Group." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/ud322r.

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碩士<br>實踐大學<br>企業管理學系碩士班<br>102<br>More and more opens along with both economy, the Taiwanese government opens the mainland tourist in 2008 to come the Taiwan sightseeing by the association way . Take 2008 as the example, came the Taiwan sightseeing public figure in the past only then 330,000 people ; However in 2013 statistical data, Taiwan sightseeing population to reach as high as 2,800,000 people . Brings many sightseeing incomes for Taiwan.But in under the sightseeing income growth, also brings many questions actually, like the mainland touring party accumulates debts the corps or delegat

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Hung-YiChung and 鍾弘益. "The Impact of Service Quality, Product Quality, Price, Word of Mouth on Customer Satisfaction and Customer Purchasing Behaviors – A Case Study in Cai Feng Restaurant." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/x3keun.

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碩士<br>國立成功大學<br>高階管理碩士在職專班(EMBA)<br>103<br>The service sector has been flourishing in Taiwan over the last few years, and restaurant management has prominently gotten people's attention. With fierce competition and complicated business environment, having good management skills becomes critical to the success and profitability in the restaurant industry. Therefore, this study aims to examine the impact of restaurants' service quality, product quality, price, and word of mouth on customer satisfaction and loyalty as well as on patrons' behavioral intentions. A field survey was conducted on Cai

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Huang, Ying Fen, and 黃盈芬. "An Investigation on Relationships between the Credibility of Online Word-of-mouth, Product Involvement Level, Perceived Risk, and Purchase Intention – A Cast Study on the Restaurant Industry." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/02334867376365663264.

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碩士<br>義守大學<br>管理學院管理碩博士班<br>101<br>The Internet coverage in recent years has been very high, and consumers can easily find the information they need on the Internet. Businesses also have placed increasing emphasis on the effects of online word-of-mouth and try their best to spread online word-of-mouth positive to their businesses. Therefore, when consumers use the Internet in their purchasing process to read online word-of-mouth, true or fake, shared from many strangers, it is an important step to judge if the message is credible, and they can also evaluate the purchase risk by their understan

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Yuan, Shin-Min, and 袁新民. "Study of the influence of Product and Service Quality on Customer Satisfaction : An Empirical Study of Dong Fang Ji Bai Chinese Fast-Food Chain Restaurant in Shanghai." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/68865538336391479026.

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碩士<br>高雄餐旅學院<br>餐旅管理研究所在職專班<br>98<br>The investment of Taiwan dining entrepreneurs to Mainland China has kept up surging. The success of 85℃ Café has aroused many Taiwan dining entrepreneurs’ eagerness to plunge in. The advantage for Taiwan dining entrepreneurs’ investment in Mainland China is not only the homogeneous language and culture, but also the expansive domestic demand market, the dynamics for the continual growth for the future enterprises. In 2007 the Chinese Chains Management Association came up with statistics that Chinese fast food accounted for 57.3% of the entire dining market

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Bao, Hua-Ling, and 包驊凌. "The Effect of Brand Image, Product Quality, and Customer Expectation on Loyalty for Chinese Restaurant Chain Stores - A Case of the Chain Stores of Yuloong in Chiayi & Tainan Districts." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/azen5c.

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碩士<br>遠東科技大學<br>創新設計與創業管理研究所<br>104<br>With the increase in living standards and improvement of consumption patterns, Today's consumers do not just want to meet the physiological needs; they would rather compare and choose the characteristics of products in the catering market. Therefore, firms in catering industry need to have a clear product positioning and unique marketing strategy in sales in accord with the demands of consumers. With the increase in chain restaurants and then more fierce competition in catering market, firms must pay more attention to their brand image and product quality

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