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Dissertations / Theses on the topic 'Restaurants, china'
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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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Ferry, Peter Christopher. "Taco Bell : prospects in Hong Kong and China : a strategic guide /." Thesis, [Hong Kong : University of Hong Kong], 1993. http://sunzi.lib.hku.hk/hkuto/record.jsp?B13731099.
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Hoe, York Joo. "Feasibility study for a food court in a Kowloon office and commercial complex." Thesis, Hong Kong : University of Hong Kong, 1995. http://sunzi.lib.hku.hk/hkuto/record.jsp?B14038973.
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Zhang, Jiaoyan. "The impact of U.S. quick service on the health and patronage of Chinese urban consumers." Thesis, University of North Texas, 2003. https://digital.library.unt.edu/ark:/67531/metadc4272/.
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Over the last decade there has been a rapid development of United States quick service restaurant companies such as KFC and McDonalds in China. Increasingly urban Chinese consumers patronize these restaurants as a way to experience American culture. For some it is becoming a part of their eating pattern. Recent health studies have demonstrated that nutritional diseases are increasing in China. This study accessed urban Chinese consumers' perceptions about U.S. quick service restaurants and their knowledge about the nutritional value that U.S. quick service food can provide. This study revealed that Chinese consumers' perceptions and knowledge about U.S. quick service impacts their patronage. Additionally, the study determined correlation between consumer patronage and reported health status as well as consumers' length of patronage negative influence on their health status. The results of this study will help U.S. quick service restaurants in educating consumers on nutrition and improving the menus.
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Guo, Hui. "A feasibility study for a quick-service restaurant in Chengdu, China." Menomonie, WI : University of Wisconsin--Stout, 2006. http://www.uwstout.edu/lib/thesis/2006/2006guoh.pdf.
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Lu, Qiuying Sandy, and 呂秋莹. "Risk perception and secondhand smoke exposure: a survey on catering workers' health effect in Hong Kongafter smoke-free legislation, 2007." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2009. http://hub.hku.hk/bib/B43085891.
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Heung, Che-shing Vincent, and 香志成. "A study of visitors' evaluation of airport restaurant service quality in Hong Kong." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1999. http://hub.hku.hk/bib/B31238580.
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Ying, Wai-yin, and 應慧賢. "Marketing in China: an analysis of the rapid growth of the multi-national fast food chains." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2003. http://hub.hku.hk/bib/B27025469.
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Lee, Kiu-sim Mabel, and 李嬌嬋. "Assessment of neighbourhood's perception to qualify the social significance of "Dai Pai Dongs" at Stanley Street." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2010. http://hub.hku.hk/bib/B47092646.
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In recent years, the general public and the government are becoming more aware about heritage conservation, not only the built heritage, but also its intangible cultural aspects after the controversies of the demolition of Lee Tung Street (Wedding Street) in Wan Chai, Star Ferry and Queen’s Pier in Central. People realize that the understanding of a place of heritage value should not be confined to the tangible built or physical elements, but should also include the community life, unique living habit, the emotional attachment to the place, or in short the intangible social significance, which cannot be easily qualified.
“Dai Pai Dong” as a local culture forming part of the urban fabric. With only 28 numbers left in Hong Kong, “Dai Pai Dong” is a form of collective attachment of the community, however, its social value, which is abstract, non-physical, difficult to explain and few people can understand, has hardly been assessed or recorded systematically.
This research aims to find out what the relevant data is and how to qualify and assess the people’s perception for the social significance of “Dai Pai Dong” in an urban development context, using the Dai Pai Dongs at Stanley Street as case study. The relevant data collected in the research forms a base and can be further used to provide references for cultural resources management, conservation management plan, and policy or decision making, which are brought out for readers’ further thinking.published_or_final_version
Conservation
Master
Master of Science in Conservation
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Leung, Wing-ying, and 梁詠瑩. "Neighborhood deprivation and fast food outlet on adult obesity." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2010. http://hub.hku.hk/bib/B45172912.
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Yau, Man-ching Cindy, and 游曼淸. "Redevelopment of State Theatre." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1996. http://hub.hku.hk/bib/B3198311X.
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Arellano, Rivera Gloria Carmela, Meza Katty Pairasamán, Marimón Karla Melissa Ramírez, and Heller Janet Marlene Valerio. "Influencia del valor percibido de marca bajo la perspectiva del cliente en la intención de compra: caso chifa y comida china." Master's thesis, Pontificia Universidad Católica del Perú, 2019. http://hdl.handle.net/20.500.12404/15804.
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El valor de marca ha cobrado importancia en los últimos años, y por ende, varias
investigaciones se han enfocado en estudiar no solo las variables que lo constituyen, sino
también su fuerte influencia sobre la intención de compra. En este contexto, el presente
estudio pretende medir cómo el valor de marca percibido influye en la intención de compra
desde el punto de vista de los consumidores de comida china y chifas de Lima
Metropolitana.
Con este fin se ha utilizado el modelo de Calvo-Porral, Martínez-Fernández,
Juanatey - Boga (2013), quienes consideran algunos constructos como la notoriedad, la
calidad percibida, la imagen o asociaciones de marca y la lealtad como constitutivos del
valor de marca, y a su vez, toman en cuenta su influencia sobre la intención de compra. Por
ello, a partir de los datos obtenidos de las encuestas realizadas a 387 personas residentes en
Lima Metropolitana, cuyas edades se encuentran entre 25 a 55 años, se determinó la
relación de estas variables, basados en el modelo a estudiar y utilizando como herramienta
el Path Analysis. Cabe señalar que la investigación se delimitó al estudio de cuatro
restaurantes de comida china y chifas. Esta evaluación permitió comprobar la influencia del
valor de marca en la intención de compra, teniendo en cuenta las respuestas de los
consumidores, y a su vez, permitió comprobar estadísticamente las demás relaciones que el
modelo incorporó.
Como resultado de la presente investigación se demostró que la variable notoriedad
influye positivamente en las variables calidad percibida e imagen o asociación de marca, y
ambas a su vez, influyen positivamente sobre la lealtad; la misma que incide en el valor de
marca. Finalmente, los resultados nos permiten afirmar que este valor ejerce una influencia
positiva en la intención de compra para los restaurantes de comida china y chifa estudiados.Brand equity has gained importance in recent years, and therefore, several investigations have focused on the study not only the variables that have been identified, but also its strong influence on the purchase intention. In this context, the present study has the purpose of measuring the influence of brand equity upon the purchase intention from the point of view of consumers of Chinese food and chifas of Metropolitan Lima. For this purpose, the model of Calvo-Porral, Martínez-Fernández, Juanatey-Boga (2013) has been used, considering some constructs like: notoriety, perceived quality, image or associations and loyalty of the brand, like constitutive of the brand value, and in turn, takes into account their influence on the purchase intention. Thus, from the data obtain from surveys, made to 387 people in Metropolitan Lima, aged between 25 and 55 years of age, the relationship of these variables was determined, based on the model to be studied and using as a tool the Path Analysis. In this regard, this evaluation allowed to verify the influence of brand equity on the purchase intention, taking into account the responses of consumers, and in turn, allowed statistically verify the other relationships that the model incorporated. As a result of the present investigation it was demonstrated that the variable "notoriety" positively influences the variables "perceived quality" and "brand image or association", and both also positively influences the “loyalty”, which in turn affects the brand equity. Finally, the results allow us to confirm that this value exerts a positive influence on the purchase intention for the Chinese and chifa restaurants studied.
Tesis
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Shen, Yang. "Transforming life in China : gendered experiences of restaurant workers in Shanghai." Thesis, London School of Economics and Political Science (University of London), 2015. http://etheses.lse.ac.uk/3205/.
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Internal migration has played a major role in the transformation of post-reform China. To explore how migrants have experienced change I consider three aspects of the lives of a particular group of migrants working in a restaurant in Shanghai: work experiences, intimate relationships with partners and families, and leisure time. I aim to highlight both men and women’s experiences in order to analyse the significance of gender alongside social class and hukou status as markers of social division in China. Based on more than seven months of participant observation and interviews, mainly with migrant workers, between 2011 and 2014, my thesis aims to illuminate how this shift in location has affected their lives: how gender operated in their daily lives; how their experiences were gendered; and how agency was exercised, how subjectivity was expressed. In examining these different dimensions I consider how these migrants dealt with a range of tensions and hierarchies, such as the denigration they encountered from customers; the inconsistency between job hierarchy and gender hierarchy; how they reinterpreted filial piety; and how their income and time-constrained leisure formed part of their coping strategies in gender-differentiated ways. Primary findings are that these migrant workers experienced change in complex and contradictory ways. Some male workers in the lowest-level jobs, whose work primarily depended on physical labour, were disadvantaged in this gendered, feminised and hierarchical workplace. Their financial disadvantage made it difficult for them to find wives and to conform to the image of primary breadwinner post-marriage. However, men despite their disadvantaged position in the work place and in partner finding still exercised their male privilege in everyday gender relations and likewise the women still experienced sexual harassment. In comparison, the female migrant workers benefited in some ways by moving away from the tedium of rural lives and by becoming financially independent wage labour, but at the same time they still performed their filial obligation of financially supporting their natal families. These workers negotiated their changed circumstances in gendered ways. I argue that their subjectivities were influenced by a range of factors, including consumer culture and the patriarchal system, which was mediated through filial piety.
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Baltodano, Vásquez José Augusto, and Delgado Patricia Pardo. "Plan estratégico de la unidad de negocio de Chifa Express módulos de comida rápida al paso en retails." Master's thesis, Universidad del Pacífico, 2014. http://hdl.handle.net/11354/1847.
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El presente trabajo tiene por finalidad elaborar un plan estratégico para la empresa Chifa Express, que actualmente cuenta con el modelo de negocio de restaurantes, pero siendo el deseo de los accionistas el generar crecimiento incursionando en nuevas oportunidades de negocio, eligiendo como opción los Módulos de “comida rápida al paso en retails”, ya que el crecimiento de los centros comerciales va en aumento, a la par del poder adquisitivo de los consumidores, quienes tienden a preferir la comida rápida debido al vertiginoso ritmo de vida en nuestro país. A pesar de que la finalidad es crear una cadena de comida rápida, para efectos del presente plan estratégico los accionistas decidieron la apertura del plan piloto en el centro comercial Minka, ubicado en el Callao, donde el público objetivo son hombres y mujeres de los niveles socio económicos (NSE) B, C y D que viven, transitan o trabajan por la zona. La estrategia genérica a seguir será la de diferenciación amplia, elegida a partir de que la competencia actual no cubre las necesidades de los clientes. Se buscará brindar un servicio único con un valor superior al de otras opciones en el mercado. En relación con las estrategias de crecimiento, la empresa planea aplicar una estrategia de penetración de mercado para aprovechar la demanda insatisfecha en cuanto a comida rápida tipo chifa; y una estrategia de desarrollo de mercado, ya que tenemos como objetivo crecer a ritmo de los centros comerciales en diferentes segmentos de mercado.
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Louisgrand, Nathalie. "Transmission de la gastronomie française en Chine : entre carrière et transcendance, le cas du restaurant-école Institut Paul Bocuse de Shanghai." Thesis, Université Grenoble Alpes (ComUE), 2016. http://www.theses.fr/2016GREAA027/document.
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Comment transmettre un goût, un geste, un tour de main, un savoir-être ? Comment se fait cette transmission lorsque le formateur ne partage ni la même culture, ni les mêmes codes que l’apprenant ? Qu’apporte en termes de carrière une telle expérience ? Cette thèse a pour objectif d’apporter de nouveaux éclairages théoriques et empiriques sur la transmission des compétences et des connaissances gastronomiques en contexte interculturel ainsi que son impact sur les futures carrières des chefs et maîtres d’hôtel. La recherche étudie l’univers élitiste de la ‘Haute cuisine’, plus précisément dans le restaurant-école Institut Paul Bocuse de Shanghai au sein duquel une étude de cas unique et longitudinale a été menée entre juin 2013 et avril 2014. Pour transférer un savoir-faire qui combine tradition et innovation, il faut partager « l’esprit » de la gastronomie française. Ainsi, le premier article montre que pour transmettre des savoir-faire, des pratiques ainsi que cet « esprit » de la gastronomie française en contexte interculturel, il est indispensable d’appartenir à une communauté, importante et variée, qui sera la garante de son authenticité. Une dimension transcendantale – concept emprunté à Kant – dans laquelle la pensée précède l’existence des choses est aussi nécessaire. Le second article s’interroge sur la façon dont sont gérées les interactions entre les stagiaires-formateurs et les étudiants chinois lors des différents modes de transmission de la gastronomie. Pour ce faire, le modèle de Carlile (2004) est amendé et développé en contexte interculturel. A chaque niveau de la transmission (transfert, traduction, hybridation) une dimension d’exclusion et une autre d’inclusion régissent les rapports hiérarchiques entre les stagiaires-formateurs et les apprenants.Enfin, le troisième article s’interroge sur les apports de ce stage en termes de carrière pour les jeunes chefs et maîtres d’hôtel. Le développement des modèles de « compétences de carrière » de Defillippi et Arthur (1994) puis d’Akkermans et al. (2013) permet d’ajouter une nouvelle « compétence de carrière » : la compétence internationale. Cette recherche permet aussi de révéler des signes de « carrière nomade anticipée » de la part de ces jeunes artisans du service.Transmettre un métier, un savoir-faire, un tour de main en permettant à la fois le renouvellement et la continuité de la tradition requiert un cadre commun de goûts et de valeurs. La transcendance sert de catalyseur à cette action. La transmission nécessite aussi une prise en compte des divers modes d’interactions qui régissent les rapports quotidiens entre les formateurs et les apprenants, tout particulièrement en contexte interculturel. De plus, cette expérience permet d’acquérir des compétences spécifiques à l’international ainsi que des prédispositions pour une future carrière nomadeHow can you transmit taste, or a gesture, or know-how? How can this be taught when the trainer doesn’t even share the same culture or the same codes as the learner? What might this experience add to the future career of those concerned?The aim of this thesis is to add new theoretical and empirical light to the transmission of gastronomic competences and knowledge within an intercultural context as well as to understand its impact on the future careers of chefs and maîtres d’hôtel.This research explores the elitist world of ‘Haute cuisine’, and more specifically the Restaurant-School Institut Paul Bocuse of Shanghai, drawing upon a longitudinal case study done between June 2013 and April 2014.Transferring know-how that combines tradition and innovation requires an understanding of the « spirit » of French gastronomy. Thus, the first article shows that to transmit know-how, practices and this spirit within an intercultural context it is vital to belong to a large and varied community that can guarantee fundamental authenticity. An element of Kant’s transcendental dimension, in which thought precedes existence, is a vital part of this process.The second article examines how interactions between the trainers and the Chinese students are managed during different modes of transmission of the gastronomy. Carlile‘s model (2004) is amended and developed in an intercultural context. At each level of transmission (transfer, translation, hybridisation) a dimension of inclusion and exclusion govern the hierarchical relationship between the intern-trainers and the learners.Finally, the third article explores the benefit of this internship for the careers of the future young chefs and maîtres d’hôtel. The development of the « Career Competences Model », championed by Defillippi & Arthur (1994) and subsequently, Akkermans et al. (2013), leads to the elaboration of a new, international, career competence. This research also reveals signs of an « anticipated boundaryless career » by the young chefs and maîtres d’hôtel.Transmitting a profession, know how, or gestures whilst striking the balance between innovation and tradition requires a common framework of tastes and values. Transcendence serves as the catalyst to such action. This transmission also requires that different modes of interaction be taken into account. These govern the daily relationships between the trainers and the learners especially given the intercultural context. Furthermore, this experience enables the acquisition of specific international competences and lays the foundations for a future boundaryless career
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Zuloeta, Lara Carolina del Pilar. "Propuesta de mejora del nivel motivacional basado en la teoría de Herzberg para los colaboradores del restaurante de comida China Wok, Chiclayo." Bachelor's thesis, Universidad Católica Santo Toribio de Mogrovejo, 2016. http://tesis.usat.edu.pe/handle/usat/885.
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En la presente investigación se desarrollo una propuesta de mejora del nivel de motivacional para los colaboradores del restaurante de comida rápida China Wok ubicada en la ciudad de Chiclayo, para lograr el mismo se diagnosticó el nivel de motivación de los trabajadores de la mencionada empresa, por lo que se decidió utilizar como instrumento de medición un cuestionario (encuesta), que fue desarrollada por el autor, y sustentada en la teoría motivacional generada por Frederick Herzberg, en base a los factores motivacionales e higiénicos. La conclusión principal a la que se arribó en la presente tesis, fue que el nivel de motivacional para los colaboradores de China Wok ubicada en la ciudad de Chiclayo, se ubica en un nivel medio alto. En este sentido, los factores motivacionales e higiénicos se ubica en similar nivel. En base a los resultados recopilados para cada dimensión, se desarrolló una propuesta de mejora cuyo objetivo fue optimizar los indicadores que se encuentran en un nivel medio, bajo y muy bajo.Tesis
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Zheng, Lihua. "Les stratégies de communication des Chinois pour la face : observation dans un grand restaurant chinois de Paris." Paris 5, 1994. http://www.theses.fr/1994PA05H013.
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Dans ce présent travail, j'ai essayé de décrire, à partir de petits détails relevés dans la vie quotidienne réelle par la méthode de l'observation participante que j'ai effectuée dans un grand restaurant chinois de Paris durant quatre ans, des stratégies de communication mises en œuvre par les Chinois, motivées et régies par la notion de face, un des aspects les plus subtiles et les plus mystérieux de la psychologie sociale des Chinois et qui sous-tend leurs comportements de tous les jours dans les interactions de face à face. Celles-ci peuvent être considérées avant tout comme une négociation de faces entre partenaires : le besoin réciproque d'approbation sociale et la conscience mutuelle de ce besoin conduisent les inter-actants à coopérer de façon à augmenter la valeur sociale du ou des partenaires tout en faisant de sorte d'augmenter la leur ; le risque qu'un contact social peut apporter à chacun et la conscience en commun de ce risque les amènent à compter les uns sur les autres pour sauvegarder ensemble le spectacle et pour protéger l'image publique l'un de l'autre.
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Yang, Xiaomin. "La fonction sociale des restaurants dans la vie quotidienne des Chinois : ethnographie des comportements alimentaires des Chinois à Paris (France) et à Guangzhou (Chine)." Paris 5, 2004. http://www.theses.fr/2004PA05H039.
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Les Chinois "prennent l'alimentation pour Dieu". Pour eux, surveiller l'alimentation quotidienne est la meilleure façon de garder une bonne santé et le premier moyen pour guérir une maladie. D'après les anciens philosophes chinois, le fait de manger sert aussi à assurer la "sécurité sociale" et l'ordre social. Aujourd'hui, aller au restaurant, est une pratique de plus en plus fréquente, quels que soient l'age et l'appartenance sociale. Le restaurant joue un rôle important dans la vie quotidienne des Chinois. C'est un endroit pour prendre des repas, mais aussi un endroit de communication. Le restaurant est une mise en scène de la hiérarchie familiale, sociale et professionnelle. Le haut standing du restaurant fait gagner la face aux hôtes du repas. Les clients ayant un statut social élevé marquent le prestige du restaurant. A travers le chois du restaurant et le choix des plats, nous pouvons observer les relations interpersonnelles entre les différents participants. Grossièrement, plus le restaurant est haut de gamme et plus le choix des plats et minutieux, plus la distance sociale ou sentimentale des gens est importante. Donner de la face a quelqu'un est une façon de lui montrer du respect et de la reconnaissance. C'est ce qu'exige la tradition chinoise. C'est aussi un enjeu pour marquer la distance. Suivant que le repas soit pris en Chine ou en France, notre enquête montre que le repas au restaurant prend deux sens dominants mais non exclusifs : renouer le lien social en Chine, retrouver une partie de son identité à ParisMost Chinese "take the food for God". For them, feeding treatment is the best way to stay healthy and the first method to cure diseases. According to some ancient chinse philosophers, the fact of eating and drinking was also used to ensure 'social security" and social order. Nowadays, dining in restaurants is a practice that becomes more and more ordinary. Restaurants play an important role in very day life of Chinese. A restaurant is a place to take meals, but also a place for communication. Restaurant is a stage for families, social and professional hierarchy. The hosts earn more faces from dining at high grade restaurants. Consumers with high social status indicate the high ranking of restaurants. Through the choice of restaurants and dishes, we can observe the interpersonal relationship among various people. Roughly, the higher a restaurant's grade is and the more varieties dishes there are, the more distant is the social or sentimental relation among the group. Giving face to somebody is a way to show him respect and recognition. It is a chinese tradition and also a mark of the interpersonal distance. According to our surveys on feeding behaviours of Chinese, conducted in China or in France, our report shows that dining at restaurants has two dominant but non-exclusive significations : to mantain the social link in China, to self-experience a part of national identity in France
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"An opportunity study of a health food restaurant in Hong Kong." Chinese University of Hong Kong, 1993. http://library.cuhk.edu.hk/record=b5887523.
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by Cheung Fung-yan, Grace, Chui Lai-ming, Dawn.Thesis (M.B.A.)--Chinese University of Hong Kong, 1993.
Includes bibliographical references (leaves 102-104).
ABSTRACT --- p.ii
TABLE OF CONTENTS --- p.v
PREFACE --- p.vii
ACKNOWLEDGEMENTS --- p.viii
Chapter
Chapter I. --- INTRODUCTION --- p.1
Objectives --- p.2
Report Organization --- p.3
Chapter II. --- MARKET PROFILE: OPPORTUNITIES AND THREATS --- p.5
Macro-environment Analysis --- p.6
Micro-environment Analysis --- p.20
A General Overview of the Opportunities and Threats for the Restaurant Business --- p.28
Chapter III. --- CUSTOMER PROFILE --- p.31
Needs --- p.31
Market Segmentation --- p.34
Summary --- p.38
Chapter IV. --- METHODOLOGY --- p.40
Secondary Data Collection --- p.40
Primary Data Collection --- p.41
Chapter V. --- FINDINGS AND ANALYSIS --- p.43
Focus Groups Interviews --- p.43
In-depth Interviews --- p.44
Consumers' Attitudes About the Setting up of a Health Food Restaurant --- p.51
Marketing Strategies for the Existing Restaurants --- p.52
Chapter VI. --- MARKETING PLAN AND STRATEGY --- p.57
Key Elements to Construct a Restaurant Marketing Plan --- p.57
Product --- p.59
Price --- p.65
Promotion --- p.67
Sales Force --- p.70
Distribution --- p.72
Summary --- p.74
Chapter VII. --- BUSINESS PLAN --- p.75
Initial Capital Requirement --- p.75
Financing --- p.81
Control --- p.82
Summary --- p.88
Chapter VIII. --- CONCLUSION --- p.89
APPENDIX --- p.92
BIBLIOGRAPHY --- p.102
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"Foreign fast food chains in the People's Republic of China." Chinese University of Hong Kong, 1994. http://library.cuhk.edu.hk/record=b5888038.
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by Tam Yuen-chiu, Stephen.Thesis (M.B.A.)--Chinese University of Hong Kong, 1994.
Includes bibliographical references (leaves 50-52).
ACKNOWLEDGEMENTS --- p.i
ABSTRACT --- p.ii
TABLE OF CONTENTS --- p.iv
LIST OF TABLES --- p.vi
CHAPTER
Chapter I. --- INTRODUCTION --- p.1
Objectives --- p.2
Chapter II. --- METHODOLOGY --- p.3
Secondary Research --- p.3
Primary Research --- p.4
Definition --- p.6
Limitations --- p.8
Chapter III. --- THE FAST FOOD INDUSTRY IN HONG KONG --- p.9
Fast Food Industry Background --- p.9
Hong Kong Fast Food Chains With China Operations --- p.13
Hong Kong Fast Food Chains Without China Operations --- p.17
Chapter IV. --- FOREIGN FAST FOOD CHAINS IN CHINA --- p.18
An Overview of the Retail Market Environment in China --- p.18
Historical Development and Present Situation of Foreign Fast Food Chains --- p.20
Chapter V. --- SUMMARY OF IN-DEPTH INTERVIEWS --- p.26
Importance of China Business --- p.26
Entry Motives --- p.29
Forms of Entry --- p.30
Problems Encountered --- p.32
Attitude Toward Political Risks of the Tiananmen Incident --- p.36
Competitive Advantage of Foreign Fast Food Chains in China --- p.38
Business Results to Date Measured Against Expectations --- p.39
Major Improvements Expected by Foreign Fast Food Chains --- p.40
Chapter VI. --- CONCLUSIONS --- p.42
APPENDICES --- p.43
BIBLIOGRAPHY --- p.50
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"The gourmet as an entrepreneur: a study on the Western restaurant industry in Hong Kong." Chinese University of Hong Kong, 1991. http://library.cuhk.edu.hk/record=b5886852.
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by Cheng Yiu Ming, Eddie.Thesis (M.B.A.)--Chinese University of Hong Kong, 1991.
Bibliography: leaves 80-81.
ABSTRACT --- p.ii
TABLE OF CONTENTS --- p.v
LIST OF TABLES --- p.viii
ACKNOWLEDGEMENTS --- p.ix
Chapter I. --- INTRODUCTION --- p.1
Definition --- p.2
Definition of a 'Western' restaurant --- p.2
Definition by type of ownership --- p.4
Definition of 'entrepreneur' and 'entrepreneurship' --- p.4
Objectives of the paper --- p.6
Chapter II. --- METHODOLOGY --- p.9
Research design --- p.9
Level of research target --- p.11
Population frame --- p.12
The interviews --- p.14
The survey --- p.14
Research Limitation --- p.14
Chapter III. --- HISTORY OF WESTERN RESTAURANT INDUSTRY IN HONG KONG --- p.19
Chapter IV. --- "RESEARCH RESULT AND ANALYSIS I : MOTIVES, PROBLEMS AND OPPORTUNITIES" --- p.23
Motives behind starting a restaurant --- p.23
The background of the owner/operator --- p.24
Interest or hobby for the owner/ operator --- p.24
Treating the restaurant business as an art form --- p.25
Problems and Opportunities --- p.25
Competition --- p.25
Rent --- p.26
Employee turn-over --- p.27
Supplies --- p.29
Some of the ways to counter these problem areas --- p.30
Competition --- p.30
Rent --- p.30
Employee turn-over --- p.31
Supplies --- p.32
Opportunities --- p.33
Catering --- p.33
Lunch box and lunch delivery --- p.34
Franchising --- p.35
Vertical integration --- p.36
Chapter V. --- RESEARCH RESULT AND ANALYSIS II ： MARKETING AND SUCCESS FACTORS FOR A WESTERN RESTAURANT --- p.37
Determining factors for success according to the restaurateurs --- p.37
The four Ps of Marketing in the western restaurant industry --- p.38
Product --- p.38
Price --- p.40
Place --- p.41
Promotion --- p.43
Chapter VI. --- RESEARCH RESULT AND ANALYSIS III : RESTAURANT AND ENTREPRENEURIAL TRAITS --- p.44
Contents of the questionnaire --- p.44
Interpretation of survey result --- p.45
Chapter VII. --- MINI CASE STUDIES --- p.50
USA Deli --- p.51
California --- p.54
Cafe de Paris --- p.57
Amigo --- p.60
Chapter VIII. --- CONCLUSION --- p.65
Paper summary --- p.65
Recommendations for a restaurateur --- p.67
NOTES --- p.71
APPENDIX --- p.72
BIBLIOGRAPHY --- p.80
22
"Information processing systems in restaurants: a Hong Kong service industry story." Chinese University of Hong Kong, 1994. http://library.cuhk.edu.hk/record=b5888025.
Full textAbstract:
by Yeung Wing-wah Eric.Thesis (M.B.A.)--Chinese University of Hong Kong, 1994.
Includes bibliographical references (leaves 66-67).
Chapter CHAPTER ONE --- "BACKGROUND, STATEMENT OF THE PROBLEM AND METHODOLOGY" --- p.1
Chapter 1.1 --- BACKGROUND --- p.1
Chapter 1.1.1 --- FIVE VIEWS OF MARKETING
Chapter 1.1.2 --- WHAT MAKES THE DIFFERENCE?
Chapter 1.2 --- STATEMENT OF THE PROBLEM --- p.6
Chapter 1.2.1 --- THE EMERGENCE OF INFORMATION SYSTEMS IN SERVICE INDUSTRIES
Chapter 1.2.2 --- MARKETING CHALLENGES IN THE RESTAURANT INDUSTRY
Chapter 1.3 --- METHODOLOGY --- p.12
Chapter CHAPTER TWO --- RELATED LITERATURE --- p.14
Chapter CHAPTER THREE --- RESTAURANTS: SOME HISTORY AND ASPECTS OF OPERATION --- p.19
Chapter 3.1 --- THE ORIGINS AND DEVELOPMENT OF EATING PLACES --- p.19
Chapter 3.2 --- THE OPERATIONAL ASPECTS OF RESTAURANTS --- p.20
Chapter 3.2.1 --- THE SENSES AND FOOD ACCEPTANCE
Chapter 3.2.2 --- THE ENVIRONMENT AND THE SETTING
Chapter 3.3 --- THE HUMAN FACTORS IN RESTAURANT --- p.24
Chapter 3.4 --- TAKING THE ORDER --- p.25
Chapter 3.5 --- BILLING --- p.26
Chapter 3.6 --- THE ALLOCATION OF SPACE --- p.27
Chapter 3.7 --- METHODS AND LEVELS OF SERVICE --- p.28
Chapter 3.8 --- MAIN ASPECTS OF SUCCESSFUL RESTAURANT MARKETING --- p.30
Chapter 3.8.1 --- PLANNING FURTHER AHEAD THAN ONE YEAR
Chapter 3.8.2 --- MARKETING AND REDEFINING MARKETS
Chapter 3.8.3 --- PRICING STRATEGIES
Chapter CHAPTER FOUR --- INFORMATION TECHNOLOGY --- p.36
Chapter 4.1 --- DEFINITION OF INFORMATION PROCESSING SYSTEMS --- p.36
Chapter 4.2 --- DIFFERENT KINDS OF SYSTEMS --- p.37
Chapter 4.2.1 --- OPERATIONAL LEVEL SYSTEMS
Chapter 4.2.2 --- KNOWLEDGE LEVEL SYSTEMS
Chapter 4.2.3 --- MANAGEMENT LEVEL SYSTEMS
Chapter 4.2.3.1 --- MANAGEMENT INFORMATION SYSTEMS
Chapter 4.2.3.2 --- DECISION SUPPORT SYSTEMS
Chapter 4.2.4 --- STRATEGIC LEVEL SYSTEMS
Chapter 4.3 --- MANAGEMENT INFORMATION - MARKETING ASPECTS --- p.43
Chapter 4.3.1 --- NEEDS OF INFORMATION PROCESSING SYSTEMS
Chapter 4.3.2 --- MARKETING INFORMATION CHECK LIST
Chapter 4.4 --- INFORMATION PROCESSING SYSTEMS --- p.47
Chapter 4.4.1 --- INFORMATION PROCESSING SYSTEMS IN MODERN COMMERCIAL ORGANISATIONS
Chapter 4.4.2 --- INFORMATION PROCESSING SYSTEMS IN OTHER ORGANISATIONS
Chapter CHAPTER FIVE --- CASES IN RESTAURANTS: A HONG KONG STORY --- p.51
Chapter 5.1 --- CLASSICAL RESTAURANTS --- p.51
Chapter 5.2 --- FAST FOOD RESTAURANTS --- p.56
Chapter 5.3 --- SMALL FOOD STALLS --- p.59
Chapter CHAPTER SIX --- SUMMARY AND IMPLICATIONS --- p.62
Chapter CHAPTER SEVEN --- BIBLIOGRAPHY --- p.66
Chapter CHAPTER EIGHT --- APPENDICES --- p.68
23
Lin, Yu-Tang, and 林鈺棠. "Managers’ Leading Style and Incentive System of Highly-Efficient in China Restaurants." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/43151789870979783274.
Full textAbstract:
碩士朝陽科技大學
企業管理系
102
The expanding of chain restaurants had become a saturated market in Taiwan. Unlike the raging agitation of enterprises, what is left are the now micro-enterprises. By contrast, more and more chain restaurants brought their fund and technique to involve in China’s market, especially after the announcement of the China’s 12th five-year plan which one of the main points is to transform their hard power into soft power. With such great opportunity and market, how can Taiwanese Chain Restaurant failed to take advantage? We’ve seen a lot of chain restaurants had earned fruitful results after nearly twenty years of hard work. Though 85C Bakery and Wangprime was launched in Taiwan, their stock price had gone to the top due to their investment in China. However, from other aspects, there had been hundreds of Taiwanese Chain Restaurants expanding towards China, and most of them end up failure. In counter view, some of the Chinese Chain Restaurants I have known had spectacular development in just ten years. One restaurant that sold fried-chicken and hamburger had the scale of 4,000 operating restaurants. Its subordinate brand, which is their shift investment, had grown into hundreds of chain companies. One restaurant that sold pot-stewed meal was launched in 2012, they have over ten-thousands of stores now. Those restaurants didn’t have the experience in chain-restaurants, the main reason that led to such success was by single stores, and the key point is the manager of the stores. Through the investigation of 55 chain restaurants that are still operating in Fuzhou City, China, and the broad inquiry of their managers, especially those who run a highly-efficient stores, this research had made a cross classification with their leading style in order to figure out which style of guidance and what kind of incentive system would end up with the highest performance. This is the major motivation of this research, with the induction, we can developed diverse of incentive system and management that can be reference for practical companies. From the induction of the research, we come up with the conclusions below. If it can be operated in practical companies, we expect to have brilliant mangers that can produce more highly-efficient stores. 1. Transformational and Transactional Leadership should pay equal attention 2. Strengthen the education and training of the Transformational Leadership 3. We should strongly extend the regulations of the raise of spirit 4. Examine the existence-needs of incentive system again 5. Educate and communicate with the manager, emphasize the importance of the needs of the society and the needs of the growth of the chain-restaurants
24
"Positioning of fast food shops in Hong Kong: a case study on Wendy Foods Limited." Chinese University of Hong Kong, 1992. http://library.cuhk.edu.hk/record=b5888929.
Full textAbstract:
by Ho Lik-Shing, Adolphus and Wong Hon-Shing, Cary.Thesis (M.B.A.)--Chinese University of Hong Kong, 1992.
Includes bibliographical references (leaves 85-86).
ABSTRACT --- p.ii
TABLE OF CONTENTS --- p.iii
LIST OF FIGURES --- p.vii
LIST OF TABLES …… --- p.viii
ACKNOWLEDGMENT --- p.ix
Chapter
Chapter I. --- INTRODUCTION --- p.1
Project Objective --- p.2
Methodology --- p.3
Chapter II. --- LITERATURE REVIEW --- p.3
Positioning --- p.3
Importance of Positioning --- p.3
Positioning Task --- p.5
Identifying Possible Competitive Advantages --- p.5
Selecting the Right Advantages --- p.6
Effectively signalling to the market the firm's position --- p.6
Formulation of Positioning Strategy for Wend's Food --- p.6
Chapter III. --- INDUSTRIAL ANALYSIS OF FAST FOOD INDUSTRY IN HONG KONG --- p.8
Restaurant Industry --- p.8
Fast Food Industry --- p.11
Demographic Trends --- p.14
Geographic Trend --- p.14
Income Trend --- p.15
Household Size --- p.16
Age Trend --- p.17
Household Expenditure Pattern --- p.18
Implications --- p.18
Chapter IV. --- COMPETITOR ANALYSIS --- p.20
Overview --- p.20
Cafe-De-Coral --- p.23
History --- p.23
Business Strategy --- p.23
Marketing Strategy --- p.24
Operations Strategy --- p.25
McDonald --- p.27
History --- p.27
Business Strategy --- p.27
Marketing Strategy --- p.28
Operations Strategy --- p.28
Fairwood --- p.29
History --- p.29
Business Strategy --- p.29
Marketing Strategy --- p.30
Operations Strategy --- p.31
Maxim's --- p.32
History --- p.32
Business Strategy --- p.32
Marketing Strategy --- p.33
Operations Strategy --- p.33
Kentucky Fried Chicken --- p.34
History --- p.34
Business Strategy --- p.34
Marketing Strategy --- p.34
Operations Strategy --- p.35
Wendy's --- p.36
History --- p.36
Business Strategy --- p.36
Marketing Strategy --- p.36
Operations Strategy --- p.38
Comparison of Various Competitors --- p.39
Cafe de Coral --- p.39
McDonald --- p.39
Fairwood --- p.40
Maxim's --- p.40
Kentucky Fried Chicken --- p.41
Wendy's --- p.41
Implications --- p.41
Chapter V. --- RESEARCH DESIGN --- p.42
Objectives --- p.42
Research Methodology --- p.42
Focus Group Study --- p.43
Descriptions --- p.43
Findings --- p.44
"""Questionnaire on fast food shops"" Survey" --- p.45
Descriptions --- p.45
"""Questionnaire on Wendy's"" Survey" --- p.46
Descriptions --- p.46
Chapter VI. --- FINDINGS AND ANALYSIS --- p.48
"""Questionnaire on fast food shops"" Survey" --- p.48
Findings --- p.48
Analysis --- p.51
"""Questionnaire on Wendy's"" Survey" --- p.53
Findings --- p.53
Analysis --- p.55
Discussions with Crew Members and Customers --- p.56
About the Shop --- p.56
About the Menu --- p.56
About the Food --- p.57
Implications --- p.57
Chapter VII. --- RECOMMENDATIONS FOR WENDY'S --- p.58
Position --- p.58
Target Customer --- p.59
Pricing --- p.60
Distribution --- p.60
Advertising --- p.61
Areas for Improvement --- p.61
Chapter VIII. --- LIMITATIONS AND SUGGESTIONS --- p.62
Limitations for the Study --- p.62
Suggestions for Further Research --- p.63
APPENDIX --- p.64
Chapter 1 --- Questionnaire on fast food shops --- p.64
Chapter 2 --- "Data of ""Questionnaire on fast food shops""" --- p.70
Chapter 3 --- Questionnaire on Wendy's --- p.75
Chapter 4 --- "Data of ""Questionnaire on Wendy's""" --- p.79
Chapter 5 --- Test on Different Samples --- p.83
BIBLIOGRAPHY --- p.85
25
"Dead end work?: youth in menial fast food jobs in Hong Kong." 2003. http://library.cuhk.edu.hk/record=b5891507.
Full textAbstract:
Chow Man-wai.Thesis submitted in: August 2002.
Thesis (M.Phil.)--Chinese University of Hong Kong, 2003.
Includes bibliographical references (leaves 104-107).
Abstracts in English and Chinese.
Abstract --- p.i
Acknowledgement --- p.iii
Table of Content --- p.iv
Chapter Chapter 1 --- Introduction --- p.1
Chapter 1.1 --- Scope of Study --- p.1
Chapter 1.2 --- Literature Review --- p.5
Chapter 1.2.1 --- Capitalist Labor Process --- p.5
Chapter 1.2.2 --- Fast Food Jobs --- p.7
Chapter 1.2.3 --- Youth and Part-Time Work --- p.9
Chapter 1.2.4 --- No Shame in my Game --- p.11
Chapter 1.2.5 --- Social Class --- p.11
Chapter 1.3 --- Methodology --- p.12
Chapter 1.3.1 --- Participant Observation --- p.13
Chapter 1.3.2 --- Interviews --- p.14
Chapter 1.3.3 --- Written Materials and the Internet --- p.15
Chapter 1.4 --- Theoretical Framework --- p.16
Chapter Chapter 2 --- Portraits of the Fast Food Workers --- p.17
Chapter 2.1 --- General Understandings of the Hamburger Flippers --- p.17
Chapter 2.1.1 --- Age --- p.17
Chapter 2.1.2 --- Gender --- p.18
Chapter 2.1.3 --- Education --- p.20
Chapter 2.1.4 --- Family --- p.23
Chapter 2.2 --- The Young Burger Master Workers --- p.24
Chapter 2.2.1 --- Ah How's World --- p.25
Chapter 2.2.2 --- Ah Tung's World --- p.28
Chapter 2.2.3 --- Kat's World --- p.32
Chapter 2.2.4 --- Ada's World --- p.34
Chapter 2.2.5 --- Ah Yan's World --- p.38
Chapter Chapter 3 --- Working at Burger Master --- p.41
Chapter 3.1 --- QSC --- p.41
Chapter 3.2 --- Inside the Restaurant --- p.42
Chapter 3.3 --- Learning the Job --- p.44
Chapter 3.4 --- Teamwork Spirit --- p.49
Chapter 3.5 --- The Management Ladder --- p.52
Chapter 3.6 --- Hidden Skills --- p.53
Chapter Chapter 4 --- Cultural Challenges --- p.55
Chapter 4.1 --- Public Perceptions --- p.55
Chapter 4.1.1 --- Having No Future --- p.55
Chapter 4.1.2 --- Any Idiot Can Do It --- p.56
Chapter 4.1.3 --- Toilet-Washing Job --- p.58
Chapter 4.2 --- Organizational Culture --- p.59
Chapter 4.2.1 --- The Burger Master Family --- p.60
Chapter 4.2.2 --- Handling Insults --- p.66
Chapter 4.2.3 --- "Providing ""Opportunities""" --- p.68
Chapter Chapter 5 --- Dead End Work? --- p.70
Chapter 5.1 --- Part-Time Workers --- p.70
Chapter 5.2 --- Full-Time Workers --- p.72
Chapter 5.2.1 --- An Honored Identity --- p.73
Chapter 5.2.2 --- Temporary Shelter --- p.75
Chapter 5.2.3 --- No Alternatives? --- p.77
Chapter 5.2.4 --- Importance of Family --- p.78
Chapter 5.3 --- Quitting --- p.81
Chapter 5.3.1 --- Part-Time Workers --- p.82
Chapter 5.3.2 --- Full-Time Workers --- p.83
Chapter 5.4 --- Entering the Real World --- p.84
Chapter 5.4.1 --- The Outside Track --- p.85
Chapter 5.4.2 --- The Inside Track --- p.88
Chapter 5.5 --- Acquiring Human Capital --- p.89
Chapter 5.5.1 --- Rediscovering the Value of Education --- p.90
Chapter 5.5.2 --- Discipline --- p.91
Chapter 5.6 --- Dead End Work? --- p.92
Chapter Chapter 6 --- Conclusion --- p.93
Appendix --- p.102
Bibliography --- p.104
26
"A study of the feasibility of target market expansion and recommendations on the marketing-mix of Kentucky fried chicken." Chinese University of Hong Kong, 1987. http://library.cuhk.edu.hk/record=b5885732.
Full text
27
Su, Ming-Ter, and 蘇明德. "Research on the Strategy of Chain Restaurants in China---- A Case Study on T Brand." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/86074426177599833198.
Full textAbstract:
碩士國立中興大學
高階經理人碩士在職專班
103
After 2000, with the domestic market of catering was saturated, some Taiwan’s catering brand began to expand overseas markets. China, where food culture background was similar with Taiwan, with well economic development and the catering consumption of 1.3 billion population, had become the choice for many Taiwan’s catering brand. In 2013, based on the huge Chinese market, the case company founded T brand, a new brand of parity steak in Shanghai, and gradually opened three restaurants. With the expansion in the number of stores, the case company realized that whether in management or business model were a huge challenge. Therefore, this study decided steakhouse business strategy and consumer decisions as research subject, thereby proposing conclusions and recommendations for T brand. Through questionnaire research on T brand, this study wanted to understand the behavior of consumer’s decision-making. Specifically, hoping to achieve the following objectives: 1. Using questionnaire and descriptive statistics to understand the customer base of T brand, and summarizing the characteristics of consumer as the explanatory factors of follow-up study. 2. Using the customer base of T brand as samples to explore the relation between our hypothesis factors and "customer satisfaction, customer loyalty". 3. According to the results of item 1 and 2, by SWOT analysis and four-box business model of Mark Johnson, we propose conclusions and recommendations for T brand.
28
"Transformable modules." 2006. http://library.cuhk.edu.hk/record=b5892447.
Full textAbstract:
Lam Fung Ping."Architecture Department, Chinese University of Hong Kong, Master of Architecture Programme 2005-2006, design report."
Includes bibliographical references (leaf [185]).
INTRODUCTION
BACKGROUND --- p.p. 1-4
GENERAL LOCAL CASES --- p.p. 5-80
STREET STUDIES --- p.p. 80-101
DETAIL UNIT STUDIES --- p.p. 102-126
TRANSFORMATION PRICIPLES --- p.p. 127-152
SITE & PROGRAM --- p.p. 153-156
CONCEPT & PROCESS --- p.p. 157-171
MODULE DESIGN --- p.p. 172-184
29
"Restaurants, class and consumption in Hong Kong: a study of a city block in east Tsim Sha Tsui." 2006. http://library.cuhk.edu.hk/record=b5892828.
Full textAbstract:
So Wan-suen.Thesis submitted in: August 2005.
Thesis (M.Phil.)--Chinese University of Hong Kong, 2006.
Includes bibliographical references (leaves 168-172).
Abstracts in English and Chinese.
Abstract --- p.iii
摘要 --- p.v
Chapter Chapter 1. --- Introduction --- p.1
Chapter Chapter 2. --- Social Class and Restaurants --- p.31
Chapter Chapter 3. --- Social Class and Space in Restaurants --- p.56
Chapter Chapter 4. --- Social Class and Social Taste in Restaurants --- p.80
Chapter Chapter 5. --- Social Class and Food in Restaurants --- p.106
Chapter Chapter 6. --- Social Class and Behavior in Restaurants --- p.121
Chapter Chapter 7. --- Conclusion --- p.144
References --- p.168
30
"A study of Shenzhen as a potential market for a Hong Kong food company." Chinese University of Hong Kong, 1993. http://library.cuhk.edu.hk/record=b5887567.
Full textAbstract:
Tjia Sau-wah, Susana.Includes Chinese questionaire.
Thesis (M.B.A.)--Chinese University of Hong Kong, 1993.
Includes bibliographical references (leaves 81-83).
ABSTRACT --- p.i
TABLE OF CONTENTS --- p.iii
LIST OF EXHIBITS --- p.vi
ACKNOWLEDGMENTS --- p.vii
Chapter I. --- INTRODUCTION --- p.1
Chapter 1.1 --- Organization of the Study --- p.1
Chapter 1.2 --- China's Economic Development --- p.2
Chapter 1.2.1 --- China's Industries --- p.2
Chapter 1.2.2 --- Effect of the Economic Development --- p.3
Chapter l .3 --- Fast Food Industry In China --- p.5
Chapter 1.4 --- Environmental Factors Contributing to the Growth of Fast Food Chains in China --- p.6
Chapter 1.4.1 --- High Consumption Power --- p.6
Chapter 1.4.2 --- High Population Growth Rate --- p.6
Chapter 1.4.3 --- Changing Consumer Taste --- p.8
Chapter 1.4.4. --- Social Changes --- p.8
Chapter 1.4.5 --- Keen Competition within the Hong Kong Fast Food Market --- p.9
Chapter 1.5 --- Investment in China --- p.10
Chapter 1.5.1 --- Overview of China Foreign Investment --- p.10
Chapter 1.5.2 --- Doing Business in China --- p.11
Chapter 1.5.3 --- The Regional Policy of China --- p.13
Chapter 1.5.4 --- China's Tertiary Industry --- p.15
Chapter 1.5.5 --- China's Investment Prospects --- p.17
Chapter II. --- RESEARCH FRAMEWORK AND OBJECTIVES --- p.18
Chapter 2.1 --- Research Interest --- p.18
Chapter 2.1.1 --- Why Study Fast Food in China --- p.18
Chapter 2.1.2 --- Why Shenzhen? --- p.19
Chapter 2.2 --- Purpose of the Study --- p.21
Chapter III. --- LITERATURE REVIEW --- p.23
Chapter 3.1 --- Highlights of Consumer Behavioral Studies --- p.23
Chapter 3.2 --- Consumer Behavior --- p.24
Chapter 3.2.1 --- Individual Differences --- p.24
Chapter 3.2.2 --- Environmental Forces --- p.24
Chapter 3.2.3 --- Psychological Processes --- p.25
Chapter 3.3 --- Consumer Decision Making Process --- p.25
Chapter 3.3.1 --- Problem Recognition --- p.25
Chapter 3.3.2 --- Information Search --- p.27
Chapter 3.3.3 --- Alternative Evaluation and Decision --- p.28
Chapter 3.3.4 --- Post-Purchase Assessment --- p.28
Chapter 3.4 --- Consumer Behavior's Role in the Design of the Marketing Strategy --- p.29
Chapter 3.4.1 --- Market Segmentation --- p.30
Chapter 3.4.2 --- Product --- p.30
Chapter 3.4.3 --- Pricing --- p.31
Chapter 3.4.4 --- Promotion --- p.31
Chapter 3.4.5 --- Distribution --- p.31
Chapter 3.4.6 --- Conclusion --- p.32
Chapter 3.5 --- Personal Influences --- p.32
Chapter 3.5.1 --- The Concept of Group --- p.32
Chapter 3.5.2 --- Primary and Secondary Reference Groups --- p.33
Chapter 3.5.3 --- Group Influences --- p.34
Chapter 3.5.4 --- Word-of-Mouth Influence --- p.35
Chapter 3.5.5 --- Implications of Personal Influence --- p.35
Chapter 3.6 --- Fast Food Operations --- p.36
Chapter 3.6.1 --- Origin of Fast Food --- p.36
Chapter 3.6.2 --- Considerations in Doing Fast Food Business --- p.36
Chapter 3.6.3 --- The Definition of Fast Food --- p.37
Chapter IV. --- METHODOLOGY --- p.38
Chapter 4.1 --- Before Starting the Secondary Data Search --- p.38
Chapter 4.1.1 --- Secondary Data Search --- p.38
Chapter 4.2 --- Primary Data Collection --- p.40
Chapter 4.2.1 --- Field Observation --- p.40
Chapter 4.2.2. --- Personal Interviews --- p.41
Chapter 4.2.3 --- Questionnaire --- p.42
Chapter 4.2.4 --- Sampling --- p.43
Chapter 4.2.5 --- Method of Administration --- p.45
Chapter 4.2.6 --- Data Analysis --- p.45
Chapter 4.2.7 --- Data Presentation --- p.46
Chapter V. --- FINDINGS AND ANALYSIS --- p.47
Chapter 5.1 --- General Purchase and Consumption Patterns --- p.47
Chapter 5.1.1 --- Definition of Fast Food --- p.47
Chapter 5.1.2 --- Brand awareness --- p.48
Chapter 5.1.3 --- Type of Fast Food Available --- p.48
Chapter 5.1.4 --- Frequency of Visits --- p.49
Chapter 5.1.5 --- Time of Consumption and Purchase --- p.49
Chapter 5.1.6 --- Consumer Expenditure on Fast Food --- p.50
Chapter 5.1.7 --- The Advertising Strategy --- p.51
Chapter 5.1.8 --- Channels of Communication --- p.51
Chapter 5.1.9 --- Ideal Location for Fast Food Shops --- p.52
Chapter 5.1.10 --- Companions in Visiting Fast Food Shops --- p.53
Chapter 5.2 --- Cross-Tabulation Analysis --- p.54
Chapter 5.2.1 --- Style of Food Choice --- p.54
Chapter 5.2.2 --- Frequency of Visits --- p.57
Chapter 5.2.3 --- Expenditures on Fast Food --- p.60
Chapter 5.2.4 --- Influence on Visits --- p.61
Chapter 5.3 --- Marketing Mix Influencing Buying Decisions --- p.62
Chapter 5.3.1 --- Motivating Factors Influencing Buying Decisions --- p.62
Chapter 5.3.2 --- Impact of Promotional Activities --- p.63
Chapter 5.3.3 --- Impact of Location Aspects --- p.64
Chapter 5.3.4 --- Impact of Product Attributes --- p.65
Chapter 5.3.5 --- Impact of Service Quality --- p.66
Chapter VI. --- RECOMMENDATIONS --- p.67
Chapter 6.1 --- Target Markets for Fast Food --- p.67
Chapter 6.2 --- Marketing Mix for Fast Food Operators --- p.68
Chapter 6.3 --- The Recommended Marketing Mix --- p.69
Chapter 6.3.1 --- Product Strategy --- p.69
Chapter 6.3.2 --- Pricing Strategy --- p.71
Chapter 6.3.3 --- Place (Location) Strategy --- p.72
Chapter 6.3.4 --- Promotional Strategy --- p.74
Chapter 6.4 --- Concluding Comments --- p.76
Chapter VII. --- LIMITATIONS OF THE STUDY AND SUGGESTIONS FOR FURTHER STUDY --- p.78
Chapter 7.1 --- Heterogeneous Population in China --- p.78
Chapter 7.2 --- Time and Resource Constraints --- p.78
Chapter 7.3 --- Sampling Method --- p.79
Chapter 7.4 --- Small Sample Size --- p.79
Chapter 7.5 --- Seasonal Factor --- p.79
Chapter 7.6 --- Response and Non-response Bias --- p.80
Chapter 7.7 --- Reliability and Validity --- p.80
BIBLIOGRAPHY --- p.81
APPENDICES --- p.84
31
Chen, Ying-Hsiu, and 陳盈秀. "Own Brand Strategy and Chain Business Model with Brand Value ─ Taiwan’s Restaurants Chain Store in Mainland China." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/06988362171957547052.
Full textAbstract:
碩士中原大學
企業管理研究所
95
In This research we adopted the various styles of restaurant industry as context variables to analyze the influence of the own brand strategy and the chain business model on the brand value. And, we hope to find out a referable framework for Taiwan’s restaurant industry entering the China market. After reviewing relative literature, for this research we separated the own brand strategy, according to the path develop, into “the Extension Brand Strategy” and “the Local Brand Strategy” two styles. The former we used to indicate that the brand which be extended from Taiwan to China, and the later one was to indicate that the brand which be created locally in China. Besides, in this research, the chain business model we discussed from two separate aspects, one was namely “the pattern of chain business mode”, another was “the operation of franchise headquarters”. Besides, this research discusses the chain business model from two aspects. One is the “the type of chain business mode”, and the other is “the operation of franchise headquarters”. Finally, we adopted the Interbrand’s methodology as our brand value standard. For this research adopted with case study method and aimed to the 6 companies chose including Acer, CHAMATE, Gino cafe, Wang steak, Dio coffee, Easy way and rbt as research samples. After deep interviewed and secondary data analyze with data integrated of each companies, I developed the relative propositions as following： 1.There is a significant influence of the Taiwan’s restaurants chain stores’ own brand strategy on chain business model. The Taiwan’s restaurants chain stores which run the local brand strategy will have better performance of franchise headquarters’ operation. 2.There is a significant influence of the Taiwan’s restaurants chain stores’ own brand strategy on brand value. The Taiwan’s restaurants chain stores which run the local brand strategy will have better performance of both market and brand trend. The Taiwan’s restaurants chain stores which run the extension brand strategy will have better performance of brand stability. 3.There is a significant influence of the Taiwan’s restaurants chain stores’ chain business model on brand value. The Taiwan’s restaurants chain stores which chosen regular chain model will have better performance of marketing support. And the complete operation of franchise headquarters will have better performance of leadership, brand trend and brand support. 4.Under the effect of the patterns of dining, the Taiwan’s restaurants chain stores choose the own brand strategy would have the effect on chain business model. Formal type which runs the extension brand strategy will choose to regular chain model. And the complete operation of franchise headquarters will have better performance of operating system and educational training system. Leisure type which runs the local brand strategy will have better performance of operating system and educational training system. 5.Under the effect of the patterns of dining, the Taiwan’s restaurants chain stores choose the same own brand strategy would have a different effect on brand value. Formal type which runs the extension brand strategy will have better performance of brand trend and brand support. Leisure type which runs the local brand strategy will have better performance of leadership and brand trend. Finally, this research provides the Taiwan’s restaurants chain stores some ways to build brand value in the future. Formal type which runs the extension brand strategy and regular chain model will have better performance of brand value. And in order to have better performance of brand value, Leisure type which runs the local brand strategy.
32
"Western food in China: globalization and consumption in a restaurant in Guangzhou." 2001. http://library.cuhk.edu.hk/record=b5890858.
Full textAbstract:
Ma Fung-shan.Thesis (M.Phil.)--Chinese University of Hong Kong, 2001.
Includes bibliographical references (leaves 110-114).
Abstracts in English and Chinese.
Chapter CHAPTER 1: --- INTRODUCTION --- p.1
The Research Problem --- p.2
Scope of Study --- p.3
What is Western Food? --- p.3
Literature Review --- p.4
Anthropology and Food --- p.4
Globalization and Consumption --- p.7
China and Global Consumerism --- p.10
"Food, Globalization and Consumption: Eating Western Food in Guangzhou" --- p.12
Methodology --- p.13
My Position in the Restaurant --- p.73
Participant Observation --- p.75
Interviews --- p.77
Significance of the Research --- p.18
Structure of the Thesis --- p.19
Chapter CHAPTER 2: --- "GUANGZHOU, WESTERN RESTAURANTS AND LONG ISLAND CAFE" --- p.21
The City of Guangzhou --- p.22
Historical Background --- p.22
Economic Reforms after 1978 --- p.22
Guangzhou and Hong Kong --- p.23
Eating in Guangzhou --- p.25
A Brief History of Western Food and Western restaurants in Guangzhou --- p.26
Taai Pihng Gun (太平館) --- p.27
The Appearance of Five-star Hotels --- p.28
"The Appearance and Growth of Bars, Karaokes and Nightclubs in Late 1980's" --- p.30
The Appearance of Western Chain Restaurants --- p.31
From Taai Pihng Gun to Long Island Cafe : Implications from History --- p.32
Western Food in relation to Other Kinds of Cuisine --- p.33
Chinese Restaurants (酒家/酒樓/菜館) --- p.33
Western Restaurants (西餐廳） --- p.36
Specialized Restaurants (特色餐廳） --- p.39
Brief History and Development of Long Island Cafe --- p.41
Western Restaurant: a Business Decision --- p.42
The First Three Years --- p.44
The Critical Turn and Later Developments --- p.45
Daily Management and Structure of Long Island Cafe --- p.47
The Hierarchical Ladder of the Workers --- p.48
Chapter CHAPTER 3: --- PRODUCTION OF WESTERN FOOD --- p.51
Image of the Restaurant --- p.51
A Westernized Name --- p.51
Interior Decoration of the Branches --- p.52
Mass Media --- p.52
Food Served in the Restaurant --- p.55
Evolution of Menu and Analysis of the Present Menu --- p.55
Studying the Menus: Changes Throughout the Years --- p.56
Coffee & Salad --- p.68
Limitation in Food Development --- p.73
Influences from Hong Kong --- p.75
The Paradox of Authenticity --- p.77
Invention and Localization --- p.79
Chapter CHAPTER 4: --- CONSUMPTION OF WESTERN FOOD --- p.81
Customer Characteristics --- p.81
Target Customers --- p.81
Frequent & Infrequent Customers --- p.82
Customer Age Groups --- p.85
Rituals of Eating --- p.87
Eating Western Food： Different Meaning to Different Customers --- p.92
A Western Food Ideal? --- p.92
Differences between Frequent and Infrequent Customers --- p.93
"same Restaurant, Different Expectations" --- p.94
The Pursuit of Global / Western Ideas --- p.95
Western Food: an Imagined Cuisine --- p.97
Distinction： Middle-Class Identity and Consumption --- p.99
Studying Class Structure in China --- p.99
Who comprises the Middle-Class? --- p.99
Middle-class Identity and Consumption --- p.102
Chapter CHAPTER 5: --- CONCLUSION --- p.105
REFERENCES --- p.110
33
"Tasting architecture: multi-sensory journey in experiencing food : a Chinese restaurant and catering school." 2006. http://library.cuhk.edu.hk/record=b5892438.
Full textAbstract:
Chan Wing Sum."Architecture Department, Chinese University of Hong Kong, Master of Architecture Programme 2005-2006, design report."
Includes bibliographical references (leaves 33-35).
Chapter I) --- Introduction --- p.02
Chapter II) --- Research Studies --- p.03
Reconsideration of a Kitchen --- p.04
Function of Food --- p.05
Chinese Food Culture --- p.05
Chinese Catering Sequence --- p.07
Present Situation --- p.07
Xi'an hawker center --- p.09
Studies on eating --- p.11
Studies on cooking --- p.14
Studies on catering school in Hong Kong --- p.15
Chapter III) --- Culinary Art / Man / Architecture - Lived experience --- p.17
Culinary Art --- p.18
Architecture --- p.20
Visual sense
Tactile sense
Smell
Sound
Taste
Man - self --- p.27
Chapter IV) --- Design Experiment --- p.28
Programme --- p.28
Concept --- p.28
Chapter V) --- Bibliography --- p.33
Chapter VI) --- Appendix --- p.36
Precedent studies --- p.36
Site analysis --- p.42
Model photos --- p.45
Architectural Drawings --- p.51
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"Managing customer for value in catering industry (fast food) in Hong Kong." 2003. http://library.cuhk.edu.hk/record=b5891385.
Full textAbstract:
by Tam Wing-Yi, Yung Nga-Lai Anna.Thesis (M.B.A.)--Chinese University of Hong Kong, 2003.
Includes bibliographical references (leaves 88-90).
ABSTRACT --- p.i
TABLE OF CONTENTS --- p.ii
LIST OF CHARTS --- p.v
LIST OF FIGURES --- p.v
CHAPTER
Chapter I. --- INTRODUCTION --- p.1
Chapter II. --- THE BUSINESS ENVIRONMENT OF CATERING INDUSTRY --- p.3
Demographic Environment --- p.4
Economic Environment --- p.5
Social-cultural Environment --- p.7
Chapter III. --- THE INDUSTRY ENVIRONMENT OF CATERING MARKET IN HONG KONG --- p.8
Rivalry among Competing Firms in Industry --- p.9
Cafe de Coral --- p.9
Fairwood Holdings --- p.10
Maxim's Group --- p.11
Local small individual fast food restaurants --- p.11
McDonald's --- p.12
Kentucky Fried Chicken --- p.13
Delifrance --- p.13
Threats of New entrance --- p.14
Bargaining Power of Customers --- p.14
Threats of Substitutes --- p.16
Influence of Stakeholder --- p.17
Comments from nutrition specialists --- p.18
Government regulations --- p.18
Environmentalists --- p.19
Bargaining Power of Suppliers --- p.20
Summary of the analysis on Industry Environment --- p.21
Chapter IV. --- THE EXISTING CUSTOMER RELATIONSHIP MANAGMENT IN FAST FOOD INDUSTRY --- p.23
The current role of CRM in fast food industry in Hong Kong --- p.24
Chapter V. --- CUSTOMER SURVEY --- p.27
Positioning of fast food restaurants ranked by customers --- p.28
Customers' consumption behaviours --- p.29
Number of visits --- p.30
Factors influencing the choice --- p.30
Factors creating negative experience --- p.37
Summary of results --- p.40
Chapter VI. --- RECOMMENDATION ON IMPLEMENTING CRM IN FAST FOOD INDUSTRY --- p.41
Consideration of Implementing CRM --- p.41
Define the objective --- p.43
Define the customer --- p.44
Design of the CRM business model in the business operation --- p.45
Implementation and Training --- p.47
Data collecting from customers --- p.48
Data Analysis for Branch Control --- p.50
Data Transfer to Suppliers --- p.51
Data Flow to Financials and Accounting --- p.51
Data used by Sales and Marketing --- p.52
Data Analysis for Procurement and Inventory Control --- p.52
Staff Arrangement --- p.53
"Measure Results, Maintain and Operate " --- p.53
Chapter VII. --- THE IMPORTANCE OF CRM TO THE FAST FOOD INDUSTRY --- p.55
Winning in the Competition --- p.56
Easy to define target customers --- p.58
Retain Loyal Customers and Attract New Customers --- p.59
Improve Customer Service --- p.60
Improved marketing and cross-selling effectiveness --- p.60
Improve brand / corporate image --- p.61
Utilization of resources --- p.62
Coordination with external parties --- p.63
Facilitate of internal operation --- p.63
Chapter VIII. --- THE REASON FOR LOW USAGE OF CRM IN THE INDUSTRY --- p.65
Chapter IX. --- CONCLUSION --- p.68
APPENDIXES --- p.69
Appendix 1 Exhibit 1 ： The statistics of restaurant receipts & purchase for 2Q 2002 --- p.69
Appendix 2 Exhibit 2： The movement of total restaurant receipts 2Q 2002 --- p.69
Appendix 3 Exhibit 3: The GDP of Hong Kong from (2001 -2002) --- p.70
Appendix 4 Exhibit 4： The Employment distribution --- p.70
Appendix 5 Exhibit 5： The population structure in year 2001 --- p.70
Appendix 6 Exhibit 6: The 5-Year Financial Summary of Cafe De Coral --- p.71
Appendix 7 The English and Chinese version of the questionnaire --- p.73
Appendix 8 Results of the survey： Part 1 --- p.79
Appendix 9 Results of the survey： Part II --- p.80
Appendix 10 Results of the survey： Part III --- p.85
Appendix 11 Results of the survey： Implication --- p.87
BIBLIOGRAPHY --- p.88
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Lin, Min-dai, and 林敏代. "A Study on Dietary Habits of Tourists from Mainland China When Traveling in Taiwan--Take The Restaurants in Tainan and Chiayi as an Example." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/58567884804273066570.
Full textAbstract:
碩士南華大學
旅遊管理學系旅遊管理碩士班
100
The study, with in-depth interview, is to discuss the dietary habits of tourists from Mainland China when traveling in Taiwan concerning their dietary culture, sense of taste, habitus and economic benefits they bring. There are 12 participants, including hotels, restaurants, snack shops in Chiayi and Tainan. According to close observation from the participants, it is shown that there are dietary differences among tourists from Mainland China with different dietary culture and from different regions. Therefore, the diet tourists from Mainland China choose is tremendously different when they travel in Taiwan due to regional differences. That is, the most appropriate standard to distinguish the markets of Chinese tourists to Taiwan is the places they inhabit. Although the restaurants have their respective strategies, because of extremely different customs, tourists from Mainland China are so noisy that they cause the crowding-out effect to customers from Taiwan and other countries. Actually, with an eye to overall management, the restaurants rely on tourists form Mainland China to a certain extent. The restaurants feel uncertain because the political issues keep interfering and the tourism policies are unsteady. According to the recent observation from the restaurants, as the tourists from Mainland China are younger and younger and more open-minded, their attitude toward traveling is getting changing.
36
"Point-of-sale (POS) system for Pizza Hut Hong Kong." Chinese University of Hong Kong, 1993. http://library.cuhk.edu.hk/record=b5887530.
Full textAbstract:
by Nicholas T.H. Jim.Thesis (M.B.A.)--Chinese University of Hong Kong, 1993.
Includes bibliographical references (leaf 48).
ABSTRACT --- p.i
TABLE OF CONTENTS --- p.ii
LIST OF ILLUSTRATIONS --- p.v
ACKNOWLEDGMENTS --- p.vi
Chapter
Chapter I. --- INTRODUCTION --- p.1
Company Background --- p.1
Scope and Objectives --- p.2
Methodologies --- p.4
Chapter II. --- EVALUATION OF EXISTING POS SYSTEM --- p.5
Definition of POS System --- p.5
Performance of Existing POS System --- p.7
Chapter III. --- CRITERIA FOR POS SYSTEM SELECTION --- p.12
Bas i c Criteria --- p.12
Price --- p.16
Reputation of Supplier and its Principal --- p.16
Techno logy of the POS System --- p.16
Chapter IV. --- IDENTIFICATION AND EVALUATION OF POS SYSTEM --- p.18
Identification of POS Systems --- p.18
New Tech POS System --- p.18
POS System --- p.22
Remanco Vision System --- p.25
Micros 8700 POS System --- p.28
Chapter V. --- DECISION MAKING --- p.33
Second Phase Evaluation --- p.33
Final Decision Making --- p.37
Cost and Benefit Analysis --- p.38
Chapter VI. --- IMPLEMENTATION PLAN --- p.40
Swopping of POS Systems --- p.40
Price Negotiation Tactics --- p.42
Installation of New POS System --- p.44
Review Meetings with Supplier --- p.44
Chapter VII. --- CONCLUSION --- p.45
BIBLIOGRAPHY --- p.47
37
Chang, Li-Lin, and 張立霖. "Evaluation of key factors for franchising restaurant in China." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/45803895618243252676.
Full textAbstract:
碩士國立中興大學
高階經理人碩士在職專班
104
As the saying goes, “Bread is the staff of life." China, as a country with vast territories, abundant resources and high population, the catering market has kept its rapid growth. In recent years, because of the adjustment of government policies and increasingly stringent food safety regulations, China''s restaurant industry has also set off a wave of adjustment from consumers'' awareness and concerns. The transformation of high-end restaurants have set up new brands to suit the market needs; therefore, the rapidly growth of new stylish restaurants that carries the theme of local food or fusion style has become the new trend. In the recent three years as a warrior period in the industry, a great number of catering brands have emerged speedily while there are quite a few companies vanishing without trace. The new brands target the market share in a repaid development during this restaurant industry booming. The strategy of franchising has become the choice for such business model. In order to become a sustainable business in the development of the franchising, the assessment becomes very important that like-minded franchisees can grow with the brand; otherwise, you may have a devastating impact for the brand. There have been much more researches focusing on how to choose the headquarters'' locations than there have been on how to make a good decision of suitable franchisees. In this paper, we utilize the literature reviewing, interview records of professionals and the analytic hierarchy process (AHP) in order to figure out the key factors influencing the evaluation on franchisees. Therefore, this study provides a valuable assessment to the franchising in China market. The research methods sort out the elements of franchisees evaluation by literature reviewing; establish a hierarchical structure through interviewing professionals; as well as, conduct questionnaire examination in targeted companies. After confirming the weight factors from above methods, the study further verifies with existing franchisees. The conclusion of this study provides the reference of accuracy and applicability to facilitate a successful selection of brand franchisees in rapidly expanding restaurant industry market of China.
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Zhuang, Yi-Liang, and 莊貽量. "The Impact of the Five-Day Work Week Policy on theOrganizational Change of the Chain Restaurants in Kaohsiung :A Case Study of Ching-Tien Restaurant." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/y8qj66.
Full textAbstract:
碩士國立中山大學
高階公共政策碩士班
106
This study takes Taiwan gourmet chain restaurant organizational change which impact by the government public policy“Five-Day Work Week Plan”. This paper took the document analysis, participant observation, in-depth interview as a qualitative Research Method, which interviewed seven managers and two consumers of the Taiwan gourmet chain restaurant. The research shows： （1） The“Five-Day Work Week”policy caused increasing expenditure of labor costs, the chain restaurant have to cost down and shorten their business hours. （2） Cause the “Five-Day Work Week Plan”, consumers of graveyard shift labors`s pay were cuts. They were the most important income of the chain restaurant, but now there was a 30% decrease in the chain restaurant earnings. （3）Cause the“Five-Day Work Week”policy, staff of the chain restaurant were looking for another part time jobs to increase their income. （4）Even the law of “Five-Day Work Week”policy were changed this year, vicious circle of the chain restaurant has already affected income, the chain restaurant could do nothing but maintained their business by conservative approach and prayed economic recovery will come as soon as possible.
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LEE, YU-TANG, and 李玉唐. "Research of Restaurant Employees Service Sabotage to Mainland China Tourists." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/65916051425710764610.
Full textAbstract:
碩士國立高雄餐旅大學
餐旅研究所
105
The most important and frequent point of contact for tourists visiting Taiwan would be accommodation provider and food and beverage industry. Visitors coming from Mainland China account for the largest group amongst tourists visiting Taiwan, whom become a very important tourism revenue source for Taiwan. As Mainland China Tourists take the highest percentage of occupancy rate for International hotels in Taiwan, therefore the relationship between front-line hotel staffs and Mainland tourists has become a critical juncture for the local tourism industry. This research, through holding focusing group discussions, seeks to examine the service sabotage by international hotel F&B staffs towards Mainland China tourists. The purpose of this study is to have a further discussion on the service sabotage to Chinese customers and its motivation.
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Hsieh, Yung Lu, and 謝永祿. "Research on Innovative Business Model-Take Example of GJ Restaurant in China." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/stcqkx.
Full textAbstract:
碩士國立中山大學
資訊管理學系研究所
95
”Corporate strategy” is not only argued and discussed by experts, but has even been adapted for practical applications by companies for a long time. Corporate Strategy deals with the what, when, and why; which when answered lead to policies and decisions. “Blueocean strategy in business” has become the “in” word these years. Yet “Innovation” still is important, especially in a competitive market because entrepreneurs aim at leadership, if not at dominance of a new market or a new industry. Innovation is the specific tool entrepreneurs use to exploit change as an opportunity for a different business or a different service. Every practice rests on theory. This paper uses the case of GJ restaurant as the research subject because it is applying changes while it attempts to create something new and different for a new market. As GJ company grows and develops, it tries to satisfy every one and excel at consumer relationship management at the same time. GJ is always market-focused and market-driven .The company has made a new market for itself. The company will continue growing at a fast rate thanks to continuous innovation. The innovations employed by GJ have proven to be successful. Now the work will really begin .Industry and society in China is growing and changing at an incredible rate and management models are also changing with each passing day. So, it will be a challenge for the entrepreneur to continue innovating in this fluid environment.
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Chen, Li-Chen, and 陳麗珍. "Taiwan Catering Management Strategies in China: A Case Study in Bellagio Restaurant." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/67639677889698951283.
Full textAbstract:
碩士國立臺灣大學
臺大-復旦EMBA境外專班
103
With the rapid growth of economy in Mainland China, residents who have high-income and are affected by changes in lifestyle and standard of subject demand for food and beverage strongly; unlike in the past, people ask for the simple food and clothing only in need. As a result, food consumption is also changed, and people pay more attention to enhance living quality. So business model in restaurant develop multiple types. Some well-known restaurant chains owned by Taiwanese expand business market to China. Development and trend of the Chinese catering industry are studied as the background, and this paper focuses on the status of Taiwanese who do catering in the Chinese market. Analysis on literature reviews and case studies help to present the process of development in the restaurant industry. In addition, from two perspectives by restaurant owners and by managers, we discuss the idea and motivation generated by the catering operators, and we analyze the restaurant business model, the management strategy, difficulties, and challenge. Finally, the case study shows the operation status and managing history. According to the study results, it provides comprehensive discussion and analysis including production management, marketing management, human resource management, development management, financial management, and other aspects. It provides specific improvements and suggestions. And it intends to provide a reference for Taiwanese who have restaurant industry in the Mainland China.
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Hung, Yu-Fang, and 洪玉芳. "Applying Data Envelop Analysis to Analyze A Restaurant Chain Company in China." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/25856925157539552634.
Full textAbstract:
碩士國立中興大學
高階經理人碩士在職專班
101
Chain store in dining industry in China is expanding with high speed after the government opens its market to the world from 1978 on. KFC is the first one opening in Beijing and has expanded more than 4,000 stores in China. As the economy in China has been growing stably in these years, people are getting rich and getting more used to eat outside. With the success of KFC running its business in China, many chain stores are trying to find similar opportunities in this big new market, facilitating the fierce competition within the industry. This study is focusing on a chain store in dining industry. It was established in Taiwan, and expanded to China several years ago with western style food as its core business. Due to the multiple inputs and outputs associated with each store, this research is trying to analyze the efficiency among all the chain stores by using the data envelop analysis (DEA). This research collects data from 21 stores (hereinafter referred to as decision making unit, DMU) in China, including seats, employees, salary, and marketing fees as the input variables, and customers and sales as the output variables. CCR model and BCC model are used to analyze efficiency among these stores. The empirical results are as follows. Among the 21 DMUs, the number of stores with overall efficiency equal to 1.0 (relatively effective) is 4, with technical efficiency equal to 1 is 4, with scale efficiency equal to 1.0 is 4, with increasing returns to scale is 13, and with decreasing returns to scale is 0. This indicates that more than half of the current stores need to increase its scale to get better performance.
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Chao, Yu-Tzu, and 趙宇慈. "A Comparison of Work Values and Organizational Commitment of chain restaurant between Taiwan and China - The restaurant of Taiwan-funded." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/44142528181387293203.
Full textAbstract:
碩士國立高雄餐旅大學
餐旅管理研究所
99
With more open economic and trade, cooperation between Taiwan and China will more closely in the future. In Hospitality Industry, the human resource management issues become very important The mail subject discussed here are (1) to discuss the differences of work value upon Taiwan & China employees；(2) to discuss the differences of organizational commitment upon Taiwan & China employees；(3) to discuss how employee’ awareness of work value affects their organizational commitment. The result fond hereby list as follow: (1)Taiwanese employees demographic variables (position, job grade) have significant differences in work values. China employees demographic variables(seniority, education, position, rank) have significant differences in work values (2)In organizational commitment, Taiwan & China employees to achieve significant differences in effort commitment and retention commitment. Taiwan employees have higher recognition than China employees. (3)Taiwanese employees demographic variables (position, job grade) have significant differences in organizational commitment. China employees demographic variables(marital status, seniority, education, position, rank) have significant differences in organizational commitment. (4)Taiwan & China employees in prestigious work value have reached a significant positive effect of organizational commitment. Taiwanese employees self-intrinsic work value have reached a significant positive effect of organizational commitment.
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SHIH, TI-EN, and 史迪恩. "The Study of Customer Satisfaction of Japanese Delicacy Restaurant in Taiwan – Take A Restaurant of Chengdu in China Sichuan for Instance." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/j58j7s.
Full textAbstract:
碩士世新大學
傳播管理學研究所(含碩專班)
106
Every body's consumption ability is gradually increased with the improvement of the economic development in China, the food consumption naturally more and more high, and many foreign retailers are also Chinese because fancy huge mainland market opportunities while stationed in catering operations, resulting in the competition more and more fierce, Chinese catering market. By this trend, this study takes consumption satisfaction as the theme, chooses a Japanese style food restaurant as a case study, and chooses a better vision of the catering market. Chengdu area of Sichuan is selected as the research area, and a case study is conducted through questionnaires. We found that affect consumer satisfaction, service personnel, food store decoration, environmental information, convenience and price of different dimensions of service quality on customer's consumption will have different effects, among which the restaurant information promotion, consumer price positioning and consumer convenience and other factors of customer satisfaction influence parking the biggest.
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Fang, Pi-Hsia, and 方碧霞. "Lun-Ching Restaurant Accident Fire Evacuation and moving lines Analysis." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/50626593467581477159.
Full textAbstract:
碩士元智大學
機械工程學系
104
Sharply in recent years with changes in the material and cultural needs of the people continues to improve, and in all types of buildings for the rapid development of public places ( such as restaurants , tea shops, cafes , etc. ) , public places are crowded place the event of fire , will cause heavy casualties , in order to effectively reduce disasters and ensuring the safety of personnel for internal use , it becomes evacuation studies . In this study, the 1993 Taipei ' s Lun-Ching Restaurant Accident Fire " caused 33 deaths , 21 people were injured as a case study to fire dynamic simulation software FDS (Fire Dynamics Simulator) and the Finnish VTT Technology Centre (VTT Technical Research Centre of Finland ) developed asylum module (FDS + Evac), were simulated fire escape and evacuation simulation analysis to explore the distribution of the fire, the fire high temperature generated by the concentration of carbon monoxide , and other important parameters of the gas layer height , then the use of these data discussed the situation and allow time to escape the fire , and to gather relevant information, news stories and web data and other information to avoid the occurrence of similar disasters .
46
Cho-Ying, Lee, and 李卓穎. "Development Strategies of Franchise Restaurant from Taiwan in Mainland China: Cases Study of Shanghai and Chongqing." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/253zt4.
Full textAbstract:
碩士淡江大學
中國大陸研究所碩士在職專班
101
China’s Exported-wealth has decreased its prosperous, the changing and up great to current main industry’s structure becomes the primary policy to China government. The china 12th 5 year plan has expand the domestic consumer market; with its higher standard living of society and higher GDP growth, the catering industry in china had become one of the highest gross rate industry. Due to society’s livelihood, the franchise restaurant is still considered a localize culture and with its resembling language and custom, the Taiwanese companies has more competitive Advantages to expand the franchise restaurant in Mainland China. This research is based on interviewing Mos burger, Dicos, Wong-Pin Corp.; to understand the current situation of managing/expand franchise restaurant from Taiwan in Mainland China: Currently, the consumer market has decreased, the price of commodities and the cost of labor are concisely growing. Yet businesses are facing the new challenge relate to food safety incident, lack of human resources and higher taxation- the franchise restaurant had gone into the age of “meager profit age”. However, the expand of these business never stopped, due to the large population of its consumer and high growing of GNI, many franchise restaurant from Taiwan in Mainland China deem positive market in long term. The case study of strategy to expand franchise restaurant features: To expand in subordinate cities (second-tier city, third-tier city),Mos burger and Wang-Pin corp has already gone as OTC in 2011, Resource integration, Multi-brand, multi-scope of catering business, Training local employers.
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HUANG, CHIA-WEN, and 黃佳文. "Explore customer satisfaction for Chinese restaurant from online reviews - In case of Taiwan, China and United States." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/7znk2h.
Full textAbstract:
碩士國立暨南國際大學
觀光休閒與餐旅管理學系
106
With the rapid development of Internet and smart phones, the dependence of Internet is more important and become an indispensable tool in people's lives. This study captured online reviews from Tripadvior and adopted NVivo software. Based on the content, content analysis was conducted to explore consumer inner perceptions. This study used 1500 reviews which published by consumers who are from Taipei(Taiwan), Shanghai(China), and New York(USA), using text mining, text analysis, Importance-Performance Analysis (IPA), and sentiment analysis. The five major aspects of the service quality, DINESERV (Food Quality, Service Quality, Environment and Atmosphere, Price and Value, and Convenience) were used, and consumers' comparisons between affordable and fine dining restaurants will be discussed. This study provide a more comprehensive and complete accurate results are managed and improved by profit-makers. In affordable restaurants, results found that there are differences in the facets consumers are concerned about in the three regions. Taiwan, China, and the United States attach importance to “food quality” and “price and value” in the five major facets, compared to the United States. The two countries attach more importance to another aspect of “service quality” and have the lowest satisfaction in “environment and atmosphere”. In fine restaurants, Taiwan, China, and the United States attach importance to “food quality” and “service quality” in all five aspects. The United States has placed more emphasis on another aspect of "environment and atmosphere" than two countries. All three countries have low satisfaction in "price and value." This study try to provides a complete analysis and suggestions to restaurant operators in Taiwan, China, and the United States.
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Yeh, Tsung-Min, and 葉宗旻. "Service quality, customer satisfaction and loyalty - A case study of Chiba Steam-boat Restaurant Chain." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/40152980061815623739.
Full text
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陳譽仁. "The Business Model Analysis of Taiwanese Chain and Franchise Companies in Mainland China-by the Cases of Restaurant Industry." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/65118650645317934941.
Full text
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CHUNG, CHANG-YAO, and 張耀中. "A Relationship Study of French Restaurant Customers’ Experience, Corporate Image, and Loyalty at-Blanc De Chine." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/22054775021742464591.
Full textAbstract:
碩士大仁科技大學
休閒健康管理研究所
97
The purpose of this study was to investigate the customers’ perception and the relationships among the experience marketing, corporate image, and loyalty toward Blanc De Chin restaurant. Total effective 353 questionnaires were acquired and analyzed through descriptive analysis, t-test, ANOVA, and correlational statistic methods. The results of this study reported that first, there was no significant relationship between experience marketing and respondents’perception, and three factors revealed as relationship experience, thinking experience, and action experience. Second, female respondents perceived higher scores toward corporate image, and organization image and product image were found among participants. Third, positive relationship on customers’loyalty reported according to the respondents. Forth, there were significant relationships among experience marketing and corporate image, and customer loyalty. For further study, researcher suggested to expand the sizes of investigation upon French restaurants, or other various types of restaurants, so as to make the comparison. In addition, to implement the depth interview and explore the qualitative findings.