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1
Heung, Che-shing Vincent. "A study of visitors' evaluation of airport restaurant service quality in Hong Kong /." Hong Kong : University of Hong Kong, 1999. http://sunzi.lib.hku.hk/hkuto/record.jsp?B2108015X.
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Garza, Octavio Armando. "Food service establishment wastewater characterization and management practice evaluation." Texas A&M University, 2004. http://hdl.handle.net/1969.1/3220.
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Food service establishments that use onsite wastewater treatment systems are experiencing hydraulic and organic overloading of pretreatment systems and/or drain fields. Design guidelines for these systems are typically provided in State regulations and based on residential hydraulic applications. For the purposes of this research, hydraulic loading indicates the daily flow of water directed to the wastewater system. Organic loading refers to the composition of the wastewater as quantified by five-day biochemical oxygen demand (BOD5), total fats, oils and greases (FOG), and total suspended solids (TSS).
The first part of this study included an analysis of the central tendencies of analytical data of four wastewater parameters from 28 restaurants representing a broad spectrum of restaurant types. Field sampling consisted of two sets of grab samples collected from each restaurant for six consecutive days at approximately the same time each day. These sets were collected approximately two weeks apart. The numerical data included BOD5, FOG, and TSS. The fourth parameter evaluated was daily flow.
Data exploration and statistical analyses of the numerical data from the 28 restaurants was performed with the standard gamma probability distribution model in ExcelTM and used to determine inferences of the analytical data. The analysis shows higher hydraulic and organic values for restaurant wastewater than residential wastewater.
The second part of the study included a statistical analysis of restaurant management practices and primary cuisine types and their influence on BOD5, FOG, TSS, and daily flow to determine if management practices and/or cuisine types may be influencing wastewater composition and flow. A self-reporting survey was utilized to collect management practice and cuisine type information.
Survey response information and analytical data were entered into an ExcelTM spreadsheet and subsequently incorporated into SASTM statistical software for statistical analysis. Analysis indicated that the number of seats in a restaurant, use of self-serve salad bars, and primary cuisine types are statistically significant indicators of wastewater characteristics.
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Puttagunta, Rupesh Kumar. "Characterization and kinetic evaluation of UV system used to treat commercial kitchen exhaust emissions a thesis presented to the faculty of the Graduate School, Tennessee Technological University /." Click to access online, 2008. http://proquest.umi.com/pqdweb?index=0&did=1605147091&SrchMode=1&sid=2&Fmt=6&VInst=PROD&VType=PQD&RQT=309&VName=PQD&TS=1269016483&clientId=28564.
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Hermanus, Terence. "Service quality in sit-down restaurants in the Southern suburbs of Cape Town." Thesis, Peninsula Technikon, 1997. http://hdl.handle.net/20.500.11838/1700.
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Thesis (MTech (Marketing))--Peninsula Technikon, Cape Town, 1997The quality of service that is currently being offered by restaurants in the southern suburbs of Cape Town does not consistently meet with the service expectations of consumers. This results in the formulation of a negative perception of service quality. A knowledge of customer expectations is critical in delivering quality service and largely determines the success or failure of service-oriented organisations. One of the maj or challenges facing restaurants is meeting or exceeding the everincreasing expectations of consumers as this determines whether consumers are satisfied or not. It is therefore important to assess the current state of service quality within restaurants. In this study the Servqual model, which is one of the most widely used tools in measuring service quality, was used· to assess the service quality within restaurants. The Servqual model is a questionnaire which can be modified in order to measure service quality within a specific service industry. The model consists of a set of twenty-two statements measuring the expectations of consumers and a matching set of twenty-two statements measuring the perceptions the consumers have of the service quality that they have been exposed to. The consumers then indicate their responses on a Likert-type scale, which accompanies each statement. There is no immediate solution to improving the poor perception of service quality that exists, as any service quality programme is a long-term process that needs to be systematically implemented.
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Salzberg, Anna. "ADOPTING SUSTAINABILITY INNOVATIONS IN RESTAURANTS: An Evaluation of the Factors Influencing Owner-Managers’ Decisions in Richmond, Virginia." VCU Scholars Compass, 2016. http://scholarscompass.vcu.edu/etd/4575.
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The purpose of this study is to investigate the factors influencing restaurant Owner-Managers’ decisions to adopt sustainability innovations in restaurants. A cross-sectional survey research design is used for this study, which entails distributing a survey to restaurants in the City of Richmond, Virginia, to gain an understanding of the factors influencing sustainability innovation adoption. Drawing from both the innovation adoption theory and the theory of planned behavior, the researcher contributes a baseline of the restaurants’ sustainability and the Owner-Managers’ intrinsic motivations. By integrating innovation adoption theory’s perceived innovation characteristics and measuring restaurants’ past sustainability behavior, this study increases the overall explanatory power of the theory of planned behavior. The findings demonstrate the need for new policy that effectively increases the rate of sustainability innovation adoption throughout Richmond’s restaurant industry. This study’s baseline contribution enables policymakers to move from planning to the implementation of the initiatives needed to achieve the economic development goal and first objective detailed in the City of Richmond’s sustainability plan, RVAgreen: A Roadmap to Sustainability (2011).
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Albus, Heidi. "The Effects of Corporate Social Responsibility on Service Recovery Evaluations in Casual Dining Restaurants." Master's thesis, University of Central Florida, 2012. http://digital.library.ucf.edu/cdm/ref/collection/ETD/id/5095.
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This study examined the effects of Corporate Social Responsibility (CSR) on service recovery in terms of customer satisfaction, repeat patronage, word of mouth, and consumer trust in casual dining restaurants. More specifically, this study proposed that CSR will have a halo effect on negative service recovery incidents and mitigate the adverse effects of the poor recovery. An experimental study consisting of a 3x2 between subjects factorial design was used. Three CSR conditions (positive, negative, and no CSR) were matched with two service recovery conditions (positive or negative). Four hundred and eighteen subjects were recruited by a reputed marketing research firm. Results of this study showed that CSR and service recovery have a significant effect on customer satisfaction, repeat patronage, word of mouth, and consumer trust in casual dining restaurants. Furthermore, the results showed that CSR enhances the positive effects of good service recovery.ID: 031001374; System requirements: World Wide Web browser and PDF reader.; Mode of access: World Wide Web.; Adviser: .; Title from PDF title page (viewed May 21, 2013).; Thesis (M.S.)--University of Central Florida, 2012.; Includes bibliographical references (p. 55-63).
M.S.
Masters
Hospitality Services
Hospitality Management
Hospitality and Tourism Management
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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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Paul, Penny Marie. "The "Dine To Your Heart's Content" program in Virginia: assessment of restaurateurs and consumers." Thesis, Virginia Tech, 1987. http://hdl.handle.net/10919/44061.
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The "Dine To Your Heart's Content" program was assessed
from points of view of selected patrons and restaurateurs
in Virginia. Restaurateurs were interviewed and patrons
responded to a mail questionnaire. Patrons were divided
into four groups: 1)those following a heart healthy diet due
to a physician's recommendation, 2)those with a self
reported family history of heart disease, 3)those expressing
interest in heart disease, and 4)those who expressed little
or no interest in heart health.
The frequencies with which patrons dined away from home,
dined in restaurants offering this program, and complied
with a heart healthy diet when dining out were analyzed.
There were no significant differences among groups relative
to these factors. The perceived degree of benefit provided
by this program also was investigated. Those expressing
little or no interest in heart health reported receiving
significantly less benefit from the program than the other groups (p<0.02).
Restaurateurs' perceptions of the wants and needs of
these patrons and of the advantages and disadvantages of
this program were explored. The perceived needs for
nutrition training for restaurateurs and their waitstaff
also were examined. Ninety-six percent of the restaurateurs
expressed a need for nutrition education. Patrons,
restaurateurs, and waitstaff were tested for knowledge of
food composition relative to fats and oils. The average
score was 6.2 out of 13 points with no significant
differences in scores among groups.
Major recommendations suggested for this program
include: l)assistance to restaurateurs in the
identification of appropriate menu items and in
communicating menu attributes positively, and 2)improved nutritional education
for both patrons and waitstaff to
increase awareness and understanding of the program.Master of Science
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Crawford, Alleah M. Hubbard Susan Sorrells. "Empowerment and organizational climate an investigation of mediating effects on the core-self evaluation, job satisfaction, and organizational commitment relationship /." Auburn, Ala, 2008. http://repo.lib.auburn.edu/EtdRoot/2008/SUMMER/Nutrition_and_Food_Science/Dissertation/Crawford_Alleah_4.pdf.
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MANTRAWADI, ADITI S. "AN URBAN DESIGN BASED EVALUATION OF FOUNTAIN SQUARE, CINCINNATI, OH AS A POTENTIAL LOCATION FOR SUCCESSFUL OUTDOOR CAFES AND RESTAURANTS." University of Cincinnati / OhioLINK, 2005. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1132101784.
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Moody, Bailey M. "A Comparative Analysis of Digital and Paper Restaurant Menus Based on Customer Perception and Nutritional Labeling." Thesis, University of North Texas, 2016. https://digital.library.unt.edu/ark:/67531/metadc955051/.
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The restaurant industry is a highly customer-driven field. Therefore, it is imperative that restaurateurs consider customer expectations with regard to restaurant menus. The purpose of this experimental study is to examine the effects of menu format (i.e., paper or digital) and amount of nutritional information (i.e., extensive, brief, or none) on customer perceptions of the effectiveness, perceived ease of use, and information quality of the menu. Furthermore, this research intends to test the effect of these three menu attributes on the outcomes of value and satisfaction in order to assess the competitive advantage of one format over the other. The Cognitive Appraisal and Information Processing Theories provide structure to the proposed conceptual framework and give credence to the findings. This study also fills gaps in the present research by not only ameliorating weaknesses of extant studies, but also by examining several different aspects of restaurant menus simultaneously within a single study.
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Ara?jo, F?bio Resende de. "Projeto caf? do trabalhador como promotor de seguran?a alimentar e nutricional: avalia??o da efic?cia da unidade Natal-RN." Universidade Federal do Rio Grande do Norte, 2012. http://repositorio.ufrn.br:8080/jspui/handle/123456789/12196.
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Previous issue date: 2012-02-08Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico
The evaluation of public policies that promote Food Security and Nutrition (FSN) it s a multidisciplinary activity extremely relevant to the effectiveness of actions to legitimize the Human Right to Adequate Food (HRAF). This study aimed at assessing the effectiveness of the unit project Natal-RN Caf? do Trabalhador in promoting SAN to its users. The theoretical framework is based on the public and political and on the dimensions of the concept of FSN (quantity and quality-regularity). Through a qualitative approach, methodologically this was the work of an evaluation of efficiency of the unit Natal-RN of Caf? do Trabalhador project in light of the assumptions of the concept of SAN. Data collection was conducted through retrospective archival research in official documents of the project, semi-structured interviews with managers involved in its implementation (representative of the Secretary of State for Employment, Housing and Care of RN SETHAS and third party), socioeconomic questionnaire applied to the users of the unit, check the amount, regularity and quality of meals offered for 15 days (menu routine) using the descriptive form menu and form filling type checklist for verification of compliance with good practices . Methods of analysis, we used content analysis, descriptive statistics and compared to previously established parameters for the project. As categories of analysis were defined organizational arrangement, access, user, food quantity-regularity and food quality. The results show that, it was found in the category arrangement that will implement the project dismissed technical criteria for choosing the districts and the quantitative distribution of meals for each location. It was found that the valuation of the shares of the company outsources technical SETHA has not been performed. We observed in the access category, the unit has a strategic location, but lack of space in the refectory. The main obstacle to economic access for users is the lack of a register for the beneficiaries. In the category of users, it was identified that the clientele of the project it is predominantly men, with more than 51 years, low education, earning wages less 1 obtained through informal employment, which they move up through the unit transport collective, go to all days of operation due primarily to price. About the meals category quantity-regularity of food showed that the menu serves 95% of the desired needs, and that holidays and weekends are periods of disrupting the regularity of supply of meals. Regarding the category of food quality, it was found that the nutritional aspect on the menu are food sources rich in sodium, nitrates and low in fiber. In the aspect of hygiene and sanitation are the main limitations related to waste management, lack of exposure controls of food prepared and inadequacies of the physical structure. The results showed that in general and the institutional arrangement of the organs attached to the project should establish a systematic evaluation project is to establish as a promoter of and FSN overcome these obstacles
A avalia??o das politicas p?blicas promotoras de Seguran?a Alimentar e Nutricional (SAN) trata-se de uma atividade multidisciplinar e de extrema relev?ncia para a efic?cia de a??es de legitima??o do Direito Humano ? Alimenta??o Adequada (DHAA). O presente estudo teve por objetivo principal avaliar a efic?cia da unidade Natal-RN do projeto Caf? do Trabalhador na promo??o de SAN aos seus usu?rios. O referencial te?rico esta apoiado na an?lise pol?ticas p?blicas e nas dimens?es do conceito de SAN (quantidade-regularidade e qualidade). Por meio de uma abordagem qualitativa, metodologicamente o trabalho tratou-se de uma avalia??o de efic?cia da unidade Natal-RN do projeto Caf? do Trabalhador ? luz dos pressupostos do conceito de SAN. A coleta de dados foi realizada por meio de pesquisa documental retrospectiva nos documentos oficiais do projeto, entrevistas semidirigidas com gestores envolvidos na sua implementa??o (representante da Secret?ria de Estado do Trabalho, da Habita??o e da Assist?ncia do RN SETHAS e da empresa terceirizada), aplica??o de question?rio socioecon?mico com os usu?rios da unidade, verifica??o da quantidade-regularidade e qualidade das refei??es ofertadas durante 15 dias (ciclo do card?pio) atrav?s de formul?rio descritivo do card?pio e preenchimento de formul?rio do tipo check-list para verifica??o dos cumprimentos de boas pr?ticas. Como m?todos de an?lise, utilizou-se a an?lise de conte?do, estat?sticas descritivas e compara??o aos par?metros previamente estabelecidos pelo projeto. Como categorias de an?lise foram definidas arranjo organizacional, acesso, usu?rio, quantidade-regularidade dos alimentos e qualidade dos alimentos. Entre os principais resultados, constatou-se na categoria arranjo organizacional que a implementa??o do projeto desconsiderou crit?rios t?cnicos na escolha dos munic?pios e na distribui??o quantitativa de refei??es para cada localidade. Foi verificado que a avalia??o das a??es da empresa terceiriza pela SETHAS n?o vem sendo realizada. Observou-se na categoria acesso, que a unidade possui uma localiza??o estrat?gica, por?m insufici?ncia do espa?o do refeit?rio. O principal entrave ao acesso econ?mico dos usu?rios ? falta de um cadastro para os benefici?rios. Na categoria Usu?rios, foi identificado que a clientela do projeto trata-se predominantemente de homens, com mais de 51 anos, baixa escolaridade, com renda inferior a 1 sal?rio obtida atrav?s de emprego informal, que se locomovem at? a unidade por meio de transporte coletivo, frequentando todos os dias de funcionamento motivados principalmente pelo pre?o. Sobre as refei??es a categoria Quantidade-regularidade de alimentos evidenciou que o card?pio atende 95% das necessidades pretendida de energia, e que os feriados e finais de semana s?o per?odos de interrompimento da regularidade da oferta das refei??es. No tocante a categoria Qualidade dos alimentos, verificou-se que no aspecto nutricional existem no card?pio fontes alimentares ricas em s?dio, nitratos e pobre em fibras. No aspecto higi?nico-sanit?rio as principais limita??es s?o ligadas ao manejo de res?duos, falta de controles da exposi??o do alimento preparado e inadequa??es da estrutura f?sica. Os resultados e forma geral demostraram que o arranjo institucional dos ?rg?os vinculados ao projeto deve estabelecer uma sistem?tica de avalia??o para que projeto se institua como promotor da SAN e supere estes entraves
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Hoff, Claudia Hitomi Yokomizo. "Evaluation of the application of the Six Sigma Strategy results in an industrial restaurant." Universidade de Taubaté, 2005. http://www.bdtd.unitau.br/tedesimplificado/tde_busca/arquivo.php?codArquivo=14.
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Implantation of methodologies and tools for the quality and of productivity improvement in industrial and services companies has been growing in order to make possible the
obtaining of products and services every better and cheaper. In this survival effort, a lot of companies have been stimulating the engagement of all the areas in adoption of
varied strategies that can contribute to make a most competitive organization. One of these strategies is named by Six Sigma. In an uncommon application, it was implemented for optimizing the acting of a great chemical company industrial restaurant placed in São José dos Campos in the state of São Paulo. By the use of a group of indicators for the attendance and analysis of the results of Six Sigma, it was possible to verify if there was or no increments in associated results the administration of restaurant businesses, as well as, to evaluate the effectiveness of the used indicators. The results evidenced won with the use of the strategy Six Sigma, especially concerning to the reduction of costs operation in the restaurant, in function of the wastes reduction or elimination.A implantação de metodologias e ferramentas para a melhoria da qualidade e de produtividade em empresas industriais e do segmento de serviços tem crescido na medida em que estas procuram viabilizar a obtenção de produtos cada vez melhores e mais baratos. Neste esforço de sobrevivência e crescimento, muitas empresas têm estimulado o engajamento de todas as áreas na adoção de variadas estratégias que possam contribuir para tornar a organização mais competitiva. Uma destas estratégias é conhecida como Seis Sigma. Em uma aplicação incomum, esta foi implementada como meio de otimizar o desempenho de um restaurante industrial de uma grande empresa do setor químico situada em São José dos Campos no estado de São Paulo. Utilizando-se um conjunto de indicadores para o acompanhamento e análise dos resultados do Seis Sigma, foi possível verificar se houve ou não incrementos nos resultados associados a gestão de negócios do referido restaurante, assim como, avaliar a eficácia dos indicadores utilizados. Os resultados obtidos evidenciaram ganhos com a utilização da estratégia Seis Sigma, especialmente no tocante a redução dos custos de operação do restaurante, em função da redução e eliminação de desperdícios.
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Cho, Myung-Ja. "The relationship between customers' personalities and their evaluations of service quality." Diss., Columbia, Mo. : University of Missouri-Columbia, 2006. http://hdl.handle.net/10355/5916.
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Thesis (M.S.)--University of Missouri-Columbia, 2006.The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on September 14, 2007) Vita. Includes bibliographical references.
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Lan, Chih-Lung. "Examining and evaluating front-line employees' service recovery competency at the ABC Restaurant and Lounge." Online version, 2008. http://www.uwstout.edu/lib/thesis/2008/2008lanc.pdf.
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Phillips, Roberta Annette. "Evaluation of the undergraduate restaurant management program at Kansas State University." Thesis, Kansas State University, 1986. http://hdl.handle.net/2097/9946.
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Ho, Kelly. "Green To-Go: Evaluating the Effectiveness of an Intervention Package on Restaurateurs' use of Styrofoam Take-Out Containers." Thesis, University of North Texas, 2016. https://digital.library.unt.edu/ark:/67531/metadc862799/.
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Restauranteurs' use of Styrofoam take-out containers was evaluated using an intervention package containing informational components, a written commitment, and an incentive system. A decrease in the use of Styrofoam take-out materials was observed with 4 of 6 restaurants. Across all participants, we observed a 15.7% increase in alternative containers and a 15.7% decrease in Styrofoam containers. Overall, a decreased use of Styrofoam take-out containers was observed with restaurateurs who were able to identify suitable alternative products.
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Silva, Denise Ely e. "RESTAURANTE POPULAR: UMA FORMA DE ACESSO À ALIMENTAÇÃO ADEQUADA." Universidade Catolica de Pelotas, 2012. http://tede.ucpel.edu.br:8080/jspui/handle/tede/193.
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Previous issue date: 2012-03-29The fight against hunger and food insecurity is present worldwide. The recognition that adequate food is a fundamental human right and that for the states together with civil society, its effectiveness was instrumental in establishing and implementing food security policies. Brazil has in recent years has developed a food security policy aimed at the realization of the Human Right to Adequate Food, the Fome Zero. Enable the population in a situation of food insecurity and social vulnerability has access to quality food is one of the goals of this program. The popular restaurants are framed within this proposal. Our work aims to assess whether the goal of producing and distributing healthy meals with high nutritional value at affordable prices to meet, preferably, the population in a situation of social vulnerability and food insecurity has been achieved by the popular restaurant of Pelotas . To obtain these data we seek to know who the users of the popular restaurant and what their perception of food insecurity and hunger. We assessed whether the meals were nutritionally balanced and analyze the sanitary conditions in which they are prepared and distributed. The data collected in field research allow us to conclude that the popular restaurant in the city of Pelotas provides a low cost meal, prepared and distributed according to the hygienic and sanitary standards of the National Agency for Sanitary Vigilance. The preparations had analyzed calories, lipids, carbohydrates, saturated fat and percentage protein calories (NdPcal) as recommended by the Worker Food Program, and the protein, sodium and fiber content were at higher than recommended in some menus. With respect to the users the study showed that most respondents are in a situation of social vulnerability, and some were classified as food insecure
A luta contra a fome e a insegurança alimentar está presente no mundo todo. O reconhecimento que a alimentação adequada é um direito humano fundamental e que cabe aos Estados em conjunto com a sociedade civil a sua efetivação foi determinante para a implantação e a implementação de Políticas de Segurança Alimentar. O Brasil nos últimos anos vem desenvolvendo uma política de segurança alimentar voltada à efetivação do Direito Humano à Alimentação Adequada, o Fome Zero. Possibilitar que a população em situação de insegurança alimentar e vulnerabilidade social tenha acesso à alimentação de qualidade é uma das metas deste Programa. Os restaurantes populares estão enquadrados dentro desta proposta. O trabalho que realizamos tem por finalidade avaliar se o objetivo de produzir e distribuir refeições saudáveis, com alto valor nutricional, a preços acessíveis, para atender, preferencialmente, a população em situação de vulnerabilidade social e insegurança alimentar vem sendo alcançado pelo restaurante popular de Pelotas. Para obtermos estes dados buscamos conhecer quem são os usuários do restaurante popular e qual sua percepção sobre a insegurança alimentar e a fome. Avaliamos se as refeições servidas eram nutricionalmente balanceadas e analisamos as condições higiênico-sanitárias em que são preparadas e distribuídas. Os dados levantados na pesquisa de campo nos permitem concluir que o restaurante popular da cidade de Pelotas fornece uma refeição de baixo custo, preparada e distribuída de acordo com as normas higiênico-sanitárias da Agência Nacional de Vigilância Sanitária. As preparações analisadas apresentavam calorias, lipídios, glicídios, gorduras saturadas e percentual protéico calórico (NdPcal) conforme recomendação do Programa de Alimentação do Trabalhador, sendo que as proteínas, sódio e fibras se encontravam em teor mais elevado do que o preconizado em alguns cardápios. No que diz respeito aos usuários o estudo demonstrou que a maioria dos entrevistados se encontra em situação de vulnerabilidade social, sendo que alguns foram classificados em situação de insegurança alimentar
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Sacramento, Nélia Isabel dos Santos. "Análise de atitudes em avaliações online sobre restaurantes na região do Algarve em Portugal." Master's thesis, Instituto Superior de Economia e Gestão, 2013. http://hdl.handle.net/10400.5/5897.
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Mestrado em Ciências EmpresariaisA Web 2.0 surgiu como uma ferramenta de troca livre de informação por parte dos utilizadores da Internet, permitindo comunicação e divulgação informal de produtos ou serviços por meio do chamado electronic Word-Of-Mouth (eWOM). O setor da restauração tem recebido especial atenção dos utilizadores da Internet, que tentam exprimir e sugerir aquilo que mais gostaram e/ou menos gostaram em determinado estaurante. Tendo isso em vista, esta investigação de natureza exploratória procurou avaliar quais são as atitudes dos clientes expressas nas avaliações online sobre restaurantes na região do Algarve em Portugal. Para isso, foram recolhidos 600 comentários da região, ao longo dos meses de junho e setembro de 2012, num total de 62 restaurantes, com o objetivo classificar esta informação e perceber quais os aspetos mais referenciados pelos clientes e retirar conclusões sobre as suas atitudes. Dos resultados obtidos, é de realçar que a maioria recai sobre atitudes de apreciações positivas relativamente aos restaurantes desta região. Os aspetos mais referenciados são a Qualidade da Comida, Staff e Comunicação, Preço e Ambiente. Este estudo contribui com a academia uma vez que utiliza a Teoria de Avaliação (Martin & White, 2005) para a análise de avaliações online num contexto específico e com os gestores de restaurantes uma vez que podem melhor ompreender as atitudes dos seus clientes, e melhor observar as fraquezas da restauração.
The web 2.0 rises as a tool for internet users to share freely information, giving the opportunity to disclose and communicate informally about products or services through the electronic Word-Of-Mouth (eWOM). On the internet websites, the catering industry has been receiving more ttention from the internet users whose suggest and express what they like and / or dislike in the visited restaurants. Thus, this study intends to assess which attitudes are expressed by the customers in online reviews about the restaurants in the Algarve region of Portugal. To develop the following work, 600 comments were collected between June and September 2012, from a total of 62 restaurants over the entire region. With the collection of those comments the objective is to classify that information with the most eferenced attributes by clients to finally obtain conclusions about their attitudes. From the results obtained through the restaurants analyzed, it’s important to refer that the majority of the attitudes are positive ppreciations in which the most assessed attributes are the food quality, staff and communication, price and environment. To conclude, this study contributes for the academy using the Appraisal Theory (Martin & White, 2005) to analyze a specific context the reviews and, on the other hand, it looks to bring a contribution to the managers of restaurants to help in better understanding the attitudes of their customers as to improve the present weaknesses in the catering industry.
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Jordaan, Johannes Nicolaas. "The importance of marketing metrics to improve marketing efficiency : a case study of the South African franchise restaurant group Maxi's." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/95593.
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Thesis (MBA)--Stellenbosch University, 2012.Marketing managers are increasingly being held accountable for measuring value adding related to marketing expenditure. The increasing trend of specialisation in the business environment has resulted in increasing efficiencies in work practices and therefore increased the knowledge associated with each function. It was the purpose of this study to demonstrate the fundamental need for marketing measurement and marketing metrics in the franchise restaurant business. It furthermore demonstrated the importance of the alignment of marketing metrics with marketing strategy. The study highlighted the necessity of aligning marketing metrics with the marketing strategies used by a South African franchise restaurant business. This study addressed the need for measuring marketing initiatives by applying marketing metrics as a method to measure the marketing effectiveness of Maxi’s, a SMME restaurant franchise group in South Africa. This study was based on exploratory research and the basis of collecting the data was by means of interviews, as well as documentary secondary data, therefore the data analysis followed both qualitative analysis and quantitative analysis approaches. The analysis showed that the main marketing activity of Maxi’s was the six weekly promotions on specific products. The promotions normally included a breakfast and a lunch special. Maxi’s made use of various advertising media to market the promotion campaigns, including television campaigns, billboards, print advertising in the form of table talkers and pamphlets and internet advertising. Maxi’s applied a number of marketing metrics to measure effectiveness of their marketing spent. The metrics recommended in this research report supplied them with a better range of metrics, in order to improve the effectiveness of their marketing measurement. This research report is of value to academic researchers and marketing professionals.
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Grossi, Teresa A. "Effects of a self-evaluation treatment package on the work productivity of adults with disabilities in a restaurant training program /." The Ohio State University, 1991. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487694389395262.
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JUNQUEIRA, ANGELO M. F. "Avaliacao da microinfiltracao em cavidades classe V preparada com laser de Er:YAG ou alta rotacao, jateadas ou nao com bicabornato de sodio e restauradas com resina composta." reponame:Repositório Institucional do IPEN, 2002. http://repositorio.ipen.br:8080/xmlui/handle/123456789/11053.
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Dissertacao (Mestrado Profissionalizante em Lasers em Odontologia)
IPEN/D-MPLO
Intituto de Pesquisas Energeticas e Nucleares, IPEN/CNEN-SP; Faculdade de Odontologia, Universidade de Sao Paulo
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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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Previous issue date: 2006-05-19This 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 the Descriptive Statistics. The crossed analysis was made with Cluster Analysis employment. It was reached the conclusion that would not be careful to affirm the exact percentile of the ones that they use them referred practices, because there is not an uniform use on the part of the establishments. It is admitted that, even in an informal way, intentionally or not, partly, the companies are been worth of some investigated methods. It is also concluded that the adoption of instruments of that nature can take the companies they advance her/it in competitiveness, strengthening to your continuity possibilities and of growth. The word-key of this healthy work Balanced Scorecard, Knowledge Organizacional, Evaluation of Acting, Strategy and Competitiveness
Este trabalho trata de uma pesquisa de campo em restaurantes de Natal. O principal objetivo da pesquisa foi verificar se as empresas estariam usando algum tipo de avalia??o de desempenho com base em perspectivas n?o-financeiras, que se assemelhassem ? proposta do Balanced Scorecard, na dimens?o do Aprendizado e Crescimento. No tratamento estat?stico, a an?lise descritiva foi realizada com parte da Estat?stica Descritiva. A an?lise cruzada foi feita com o emprego da Cluster Analysis. Chegou-se ? conclus?o de que n?o seria prudente afirmar o exato percentual dos que utilizam as referidas pr?ticas, pois n?o h? um uso uniforme por parte dos estabelecimentos. Admite-se que, mesmo de maneira informal, intencionalmente ou n?o, em parte, as empresas se valem de alguns m?todos investigados. Conclui-se tamb?m que a ado??o de instrumentos dessa natureza pode levar as empresas a avan?arem em competitividade, fortalecendo a suas possibilidades de continuidade e de crescimento. As palavras-chave deste trabalho s?o Balanced Scorecard, Conhecimento Organizacional, Avalia??o de Desempenho, Estrat?gia e Competitividade
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ROSSI, RIVELY R. "Avaliação da microinfiltração marginal apos preparos cavitários realizados com laser ER,Cr:YSGG e alta rotação em dentes deciduos, restaurados com diferentes cimentos de ionomero de vidro." reponame:Repositório Institucional do IPEN, 2005. http://repositorio.ipen.br:8080/xmlui/handle/123456789/11393.
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Dissertacao (Mestrado Profissionalizante em Lasers em Odontologia)
IPEN/D-MPLO
Intituto de Pesquisas Energeticas e Nucleares, IPEN/CNEN-SP; Faculdade de Odontologia, Universidade de Sao Paulo
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Hu, Pi-Chen, and 胡碧真. "Constructing Evaluation Indicators for Accessible Restaurants." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/10059896875052983783.
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碩士銘傳大學
觀光事業學系碩士在職專班
103
Accessible restaurants will soon become the main trend in restaurant business the world over. It not only serves the need for tourists or visitors who are disabled from overseas but local disabled people as well. Due to the trend of globalization, accessible restaurants have become the main concern for wheelchair users during their travels and making dining choices. The specially-designed restaurants also become endowed with huge potential for business opportunities in the industry. Thus, how to improve the accessibility in local restaurants has become a major concern in the government and the industry. Therefore, firstly through literature review this study proposes the indicator framework for accessible restaurants and collects data via questionnaires survey to understand the demand from wheelchair users. Secondly, the quality concept and Kano’s two dimensional quality model are employed in this study to delve into human psychology to understand the user demand and to construct evaluation indicators for accessible restaurants. Furthermore, this study proposes a strategy for improvement for evaluating accessible restaurants at different stages of business. The result indicates that: 13 major accessibility services and 8 minor ones that restaurants can use them as a reference.
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Huang, Yi-Ting, and 黃翌婷. "The Environment Information, Judgment and Evaluation of Restaurants." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/77430135977706911866.
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碩士淡江大學
建築學系碩士班
103
In modern times, restaurant as a social occasion used for party, celebration, mourning and memorial has gradually replaced home kitchen to provide daily diet for people. By restaurant information such as atmosphere, types of cuisine, styles of service, people judge suitable occasion and behavior during a meal. In order to highlight individual difference, restaurant owners adopt various kinds of cultural image and environment to build and create the connection with meals. Aimed “the environment information, judgment and evaluation of restaurants” as main subject, this study is to explore how people interpreted the environment information of restaurants and what kind of connection between the experience and the contextualized thinking it reflected . Environment is an information system, providing cues for people to interpret and having perception. People interpret the meaning, association, perceptions and norms delivered by environment and then perform relevant behaviors. Through the accumulation of life experience, people constructs the interpretation schemata of environment. How the restaurant corresponding occasion imagination of cuisine and price, has shown the construction beneath the interpretation experience and behavior expectation which are affected by social culture, globalization and consuming. This study finds that in the interpretation of cuisines, Chinese and Japanese restaurant can be distinguished by the style of tableware, furniture and ornaments. Western restaurants need specific cuisine pictures, advertisement and other codes to interpret. Occasions and price interpretation show that the higher price a formal restaurant has, the less recognizable its style of cuisine and environment cues is, the feelings and evaluation content of customer is no difference comparatively. Cues misinterpretation reflects that the current restaurant environment emphasize space and color, material and lighting, over cultural pattern and symbol paying attention to building the atmosphere of global consumption and transmission. Cuisine responds traditional cultural image and unique schemata, occasions and price tell the relationship considerations from individual to group in the opinion of restaurant occasion. The misinterpretation emerges that under the influence of globalization, rapid communication of chain restaurants and information, has resulted in the tendency of de-stylization and intercommunity to restaurants. The link between restaurant environment and cultural scene is gradually become vague, cultural style is transformed into space commodity performing. Distinguishing the function, the dining level endowed by environment has become the main body of judgment. The interpretation on the environment information of restaurant not simply link the cuisine and scene of diner, it is also the typical localization under the interaction of experience, cultural imagination and global scene standard. Facing the interaction of common rules and fragment imagination in many ways, designer should consider how to avoid relying on formal structure, and then respond the coordination role of design in promoting environment meaning and communication.
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Chang, Ko-Hsin, and 張可昕. "Planning and evaluation of rural restaurants in Yilan." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/71067091746010783080.
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碩士國立宜蘭大學
建築與永續規劃研究所碩士班
96
Compared Yilan with other counties in Taiwan which were fully developed, Yilan has become a famous scenic spot in northern area of Taiwan as a result of environments conservation and natural resources. Dealing with Yilan environments and new attack form National Highway No.5, Yilan and Taipei hold each other up. Some consider it as a benifit while some think that it's a strong attack to Yilan. There comes many farmhouses in rural area, and then, the function-transferred productions come out as a "rural restaurant," it makes Yilan rural landscape a new appearance, also, it causes the imagination of rural restaurants for research. The definition of "rural restaurants" in the research is: the restaurants, which located in the rural area of the edge of city and being close to mountains where surrounded by farms, take rural scenery for the main restaurant view and serve only for meals. The first rural restaurant came our in 2003 and promotes a new tour guide, and the amounts of the restaurant are still increasing. In the past farmers till land in farms while Yilan took agriculture as the county ambition, but it has different atmosphere for now people drink tea and chat with each other as tourism for county ambition. The objects of research are rural restaurants in Yilan. This research uses references research, field research, interviews and questionnaire for the methods, to find out the role of rural restaurants as a new industry in rural landscape and its orientation in tourism development, and to know its distinguishing features for the consultations of Yilan villages and town's development plan and the suggestions for integration with local environments. This thesis will make a thorough inquiry of issues of the law, environments conditions, site plan, space function, movement and the influences and development to Yilan and draws different conclusions from the facts.
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NGUYEN, THI PHUONG, and 阮氏鳳. "Evaluation of Service Quality - A Case Study of Tainan Vietnamese Restaurants." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/azujf9.
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碩士南臺科技大學
餐旅管理系
106
Recently, international cultural exchanges are becoming more and more frequent. The consumers’ spending behavior takes an important role in business. During these past few years, many Vietnamese restaurants have opened in Taiwan and have succeeded in introducing and exchanging the cuisine. Vietnamese food are passinatedly loved by not only Taiwanese people but also many new residents or migrant workers. . In spite of the taste, some other factors affect the consumers’ spending habits. In fact, the numbers of foreigners in Taiwan are increasing, and therefore, their expectations of service quality are gradually rising. Due to the economic development and societal change, people’s quality of life has improved. Alone with the going up of income, people’s physiological demands have increased as well. Consumer’s behavior is not only influenced by the food’s taste, but also by the staff’s attitude. The quality of service will directly influence consumers’ mood while eating and whether or not the consumers will return. This study will evaluate the service quality by doing a survey including Taiwanese and Vietnamese data sources. In this study, 331 questionnaires were distributed online and some methods were used to organize and analyze the statistics and sources. According to service quality, there are five categories: tangibility, reliability, responsiveness, empathy, and assurance to analyze Tainan’s Vietnamese restaurants. Besides, the service quality, customer satisfaction, and the results of the analysis can be used as a future reference to correct management methods and service quality. The results of the study are as follows: First, within service quality’s five categories, there are only two factors that affect customer satisfaction: tangibility and assurance.Second, in a survey of Tainan Vietnamese restaurants, within evaluation of service quality, the thing that dissatisfies customers the most is when a restaurant deceives its customers. Key Words: Service quality, Customer satisfaction, Vietnamese cuisine.
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Chang, Yung-Ju, and 張詠茹. "Construction of Evaluation Indicators on the Quality of Tour-Group Special Restaurants." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/91633595819122722186.
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碩士輔仁大學
餐旅管理學系碩士在職專班
103
This research focuses on the formation of the evaluation indicator structures and constituent elements of the quality of tour-group special restaurants. Firstly, preliminary element and structure is integrated through literature review and interviews with professionals. The first stage is to complete the Fuzzy Delphi Method questionnaire of 17 representatives including industry representatives (tourism and restaurants), officials, academics and counselling organization, and to establish consensus on the significance and consistency of the evaluation indicators. The second stage is the Analytic Hierarchy Process (AHP) questionnaires, and to analyze the elements of the quality of tour-group special restaurants which are identified by 20 expert representatives. Finally, In order to ensure this research can provide future self-analysis for tour-group special restaurants, it takes a empirical questionnaire from 5 tour-group special restaurants in different regions. The research findings show that expert consensus recognizes the significance of the six main aspects of the evaluation of the construction in the quality of tour-group special restaurants are as follows: 1. Safe meals. 2. Service process and quality. 3. Integration of local culture. 4. Kitchen management. 5. Friendly environment. 6. Deliciousness, creativeness and food presentation. In the 28 evaluation indicators, the expert consensus identifies the significance of the weighting of the quality of tour-group special restaurants in a descending order is as follows: 1. Food hygiene. 2. Use of local and seasonal ingredients. 3. Relevant food hygiene and safety certifications (e.g. GHP, HACCP). 4. Spacious, comfortable and clean dining environment. 5. Efficient and precise service. Finally, the research findings provide recommendations to the relevant organizations, department and personnel in the tourism and restaurant industries, and it will contribute to upgrade the overall quality of tour-group special restaurants.
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WEN, JO-MIN, and 溫若敏. "The Effects of Online Menu Picture/Text Presentation and Price on Consumers’ Restaurants Evaluation." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/63616962272761859687.
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碩士東吳大學
心理學系
103
Previous studies of restaurant menus focused on the nature of the effects of price labels, text description, background and layout design. Few studies examined how menu presentation influenced the mental processes of costumers. Based on the construal level theory (Trope & Liberman, 2003, 2010), the current study expects that the difference in presentation format between pictures and texts results in higher (for texts) and lower (for picture) construal level processing (Burgoon, Henderson, & Markman, 2013). Perceived quality mediates the effect of price on consumer evaluation for processing of higher construal level while perceived monetary sacrifice mediates the effect for processing at low construal level (Bornemann & Homburg, 2011). It is thus expected that menu presentation format moderates the effect of price on restaurant evaluation (through the mediation by perceived monetary sacrifice and perceived quality). Menu presentation format (text vs. picture) and price (high vs. low) were manipulated using a two by two between-subject experimental design. Participants were requested to simulate the reading and ordering from online menus. Restaurant menus of varying types of dishes were presented and participants’ evaluative responses of the restaurants were recorded. The results showed that restaurants of lower price menus were more positively evaluated when dishes were presented in pictures while the effect of price was in the opposite direction but not significant if dishes were presented in texts. The mediation analysis found, for text menu presentation, the relationship between price and restaurant evaluation was mediated by perceived quality. For picture menu presentation, the relationship between price and restaurant evaluation was mediated by perceived monetary sacrifice. Findings of current study are consistent with the theoretical expectation that construal level underlies the effect of menu presentation format, supporting the important role of construal level in consumer judgments. Practical implications can also be directly derived from these findings. Suggestions on restaurant menu format were made based on the price position of the restaurant.
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ZHANG, BOZHI, and 張博智. "Evaluation of Green Strategy for Taiwan’s Coffee Restaurants Coping with Global Trend of Carbon Footprint." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/25618710488380460432.
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碩士大葉大學
環境工程學系碩士班
100
In this study, students were born in the 1980s the choice(International chain, domestic large chains, small regional chain of three different forms of business) of cafe catering mainly discusses the objectives, in order to lead the mediated four major selection factors, including functional (delicious taste, the price of affordable and convenient, consumer), brand (brand image, service quality, Internet Marketing), characteristics (product characteristics, the unique style of decoration, atmosphere), green (organic ingredients, carbon footprint, food security / authentication). Research findings show that that decision-making group of experts the International chain weight value of 0.401; big local chain weight value of 0.276; small regional chain weight value of 0.324. The overall weight of the value of the order of importance for the brand 0.474, functional 0.259, specialty 0.168, green 0.099. In the 12 selection criteria in Brand image 0.230, Internet marketing 0.184 and Affordable 0.113, weight factors for the selection of important rights. Although the domestic coffee catering industry has not yet acknowledges that the subject of the carbon footprint of consumer products, but with the international manufacturers gradually to promote carbon labeling system and the future of green trade barriers may be formed, no doubt the next few years to establish carbon labelthe pressure will soon come in the body of our industry, government and academia should be able to strengthen cooperation. Demonstration platform and the local database as soon as possible to help the coffee catering to establish related systems, to create a more powerful brand green value-added. key word: Carbon footprint, Carbon labeling, AHP assessment
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LIN, YU-SHU, and 林玉樹. "The Evaluation of Hotpot Restaurants in Taiwan - Interpretation from the Perception of Customers and Strategy Analysis of Practitioners." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/2x2tsy.
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碩士東海大學
餐旅管理學系
105
Hotpot style of restaurant has been very popular among Taiwan consumers in recent years. Hence, it is also a popular choice of new restaurant entrepreneurs. When facing increasing challenges like volatile seasonality and high food and labor costs for a new start-up restaurant, we believe that studying and learning from the existing operator’s experience and advice would avoid mistakes and greatly increase chance of success and profitability. This study has compiled a list of critical questions for restaurant start-ups and interviewed three successful current operators. Results suggest that to get into Hotpot restaurant business, one must: identify target customers; consider suitable location; prepare sufficient funding, including initial fixed asset requirements and working capital for a year; effective promotion activities which is price driven and using internet media. All three interviewees agree that Hotpot is an easy entry style, but requires extra effort to increase profitability. We hope that from successful operator’s experience, it would help new entrepreneurs build its core capability and be successful.
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Miguéis, Samuel da Costa. "Safety of fish sashimi in northern Portugal restaurants: microbiological and heavy metal evaluation. Alternative methodology for enhancing food safety." Doctoral thesis, 2017. http://hdl.handle.net/10348/7733.
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Tese de Doutoramento em Ciências VeterináriasA procura de novos sabores e experiências na restauração coletiva é uma característica comum na maioria dos consumidores. A restauração típica japonesa é uma dessas escolhas, tendo-se notado um crescimento do número de restaurantes na Europa e Estados Unidos da América. Este tipo de restauração caracteriza-se pela apresentação ao cliente final de sushi e sashimi. O primeiro é constituído, na sua maioria das vezes, de arroz avinagrado com outros ingredientes como algas, ovas, sementes e peixe cru, e o segundo de lascas de peixe servido cru acompanhado ou não com vegetais. Uso de peixe cru neste tipo de restauração levanta algumas questões de segurança nos alimentos, principalmente no que concerne aos perigos biológicos, como bactérias patogénicas, vírus e parasitas. O uso de peixe de topo da cadeia trófica, como o atum, também aumenta o risco da exposição do consumidor a metais pesados, como o mercúrio. Não há informação disponível na literatura consultada sobre uma estimativa do nível de doenças associadas ao consumo deste tipo de alimentos crus na Europa. Na primeira fase dos trabalhos desta tese procurou-se elaborar uma avaliação semi-quantitativa do risco associado a esta especialidade. A Listeria monocytogenes foi identificado como o perigo com o índice mais elevado de “Risk Ranking”, seguido pelos metais pesados, dioxinas e PCBs, Esteres de gordura, vírus e E. coli O157:H7. Na fase seguinte, a de campo, na qual foram analisadas amostras de sashimi, obtidas em regime de “take-away” provenientes de restaurante do norte de Portugal, os resultados obtidos corroboraram em parte os obtidos na avaliação de risco. A quantificação e pesquisa da microbiota do sashimi levou à constatação de características microbiológicas insatisfatórias em 64.9% e potencialmente perigosa em 5.3% das amostras, contribuindo para estas últimas elevadas contagens de Listeria monocytogenes e o Staphylococcus aureus. Os resultados também evidenciaram que a frequência destes microrganismos nas amostras colhidas se situou na ordem dos 20.2% e 35.1%, respetivamente. A comparação dos fatores “Restaurante Típico” e “Restaurante Não-Típico” revelou diferenças significativas na microbiota, nomeadamente a presença de L. monocytogenes a níveis superiores aos permitidos, 100 CUF/g, nos “Restaurantes Não- Típicos”, o que aponta para uma necessidade de especialização no processo de fabrico deste tipo de especialidade. Também a estação do ano, pelas temperaturas que lhes estão associadas, mostrou ser uma variável que influencia estatisticamente a qualidade microbiológica do sashimi, apresentado a época mais quente os piores resultados microbiológicos, com as contagens de valor mais elevado de S. aureus. A quantificação de metais pesados como o mercúrio, cádmio e chumbo no sashimi colhido em take-away revelou que 12,26% das amostras testadas apresentavam valores acima do legalmente permitido, nomeadamente 8.77% com excesso de mercúrio e 3,51% com excesso de cádmio. A elevada presença de S. aureus nas amostras originou a necessidade de perceber qual o padrão de resistência a antibióticos das estirpes de S. aureus encontradas (n=60). As estirpes presentes revelaram resistência à penicilina G e amoxicilina, em 69,2% e 64,6%, respetivamente. Nenhuma das estirpes revelou resistência aos antibióticos trimethoprim-sulfamethoxazole, ciprofloxacin, and chloramphenicol. O estudo de uma metodologia alternativa para incrementar a segurança sanitária do sashimi, com principal enfoque na distribuição em take-away, foi levada a cabo após o elevado número de amostras com presença de L. monocytogenes. O ensaio de inoculação de amostras de atum com L. monocytogenes ATCC™ tratadas com LISTEX™ P100 revelou alguma eficácia no controlo desta bactéria patogénica. Foi evidente que o seu uso na ordem dos 8 log PFU/g de amostra teve resultados promissores na etapa de manutenção em refrigeração, conseguindo diminuir para valores de contagem perto de quase zero a população inicial de Listeria na ordem de grandeza de 2log UFC/g; Bons resultados foram obtidos no ensaio a 22 ºC, simulando a condição extrema de take-away, pois observou-se uma diminuição nas contagens de 4.44 log/g nas primeiras 24 horas. Os resultados deste trabalho apontam para a necessidade de melhorar os Sistemas de Gestão de Segurança Alimentar dos operadores das empresas do sector alimentar na área de restauração tradicional Japonesa, com principal enfoque na diminuição da presença de bactérias patogénicas e de metais pesados. Para as primeiras, poderá passar pelo incremento das boas práticas de higiene no fabrico e na melhoria ou adição de novos Pontos Críticos de Controlo. Relativamente aos últimos, para se conseguir baixar a exposição do consumidor ao mercúrio e cádmio uma possível solução poderá passar pelo desenvolvimento de metodologias mais rápidas na sua quantificação, evitando assim a entrada de espécimes no mercado de distribuição e venda com elevados níveis de mercúrio e cádmio.
The search for new flavours and experiences in restaurants is a common feature of most consumers. Typical Japanese cuisine, such as sushi and sashimi, are among the available choices, with a growing number of restaurants in Europe and the United States of America. This type of cuisine can be characterised by its presentation. Sushi consists mostly of rice vinegar with other ingredients such as seaweed, roe, seeds and raw fish, while sashimi consists of sliced pieces of raw finfish, which can be accompanied by vegetables. The use of raw fish in this type of cuisine raises some food safety issues, especially with regard to biological hazards such as pathogenic bacteria, viruses and parasites. The use of top fish from the trophic chain, such as tuna, also increases the risk of consumer exposure to heavy metals, such as mercury. There is no available information in literature regarding an estimate of the expected level of illness associated to the consumption of this type of raw food in Europe. In the first phase of this thesis, a semi-quantitative evaluation of the risk associated with this specialty was performed. Listeria monocytogenes was identified as the highest risk hazard category, followed by heavy metals, dioxins and PCBs, fat esters, viruses and E. coli O157: H7. In the next phase, the field phase, samples of sashimi that were obtained from a takeaway in a restaurant in the north of Portugal were analysed. The obtained results partially corroborated those attained in the risk assessment. The quantification and research of sashimi microbiota led to the finding of unsatisfactory microbiological characteristics in 64.9% of the samples, and potentially dangerous characteristics in 5.3% of the samples, contributing to the posterior high counts of Listeria monocytogenes and Staphylococcus aureus. The results also showed that the frequency of these microorganisms, in the samples collected, was approximately 20.2% and 35.1%, respectively. The comparison of the "Typical Restaurant" and "Non-Typical Restaurant" factors revealed significant differences in the microbiota, namely the presence of L. monocytogenes at levels higher than those permitted, CUF 100 / g, in "Non-Typical Restaurants", which points to a need for specialization in the manufacturing process of this type of specialty. Also, the temperatures associated to the season proved to be a variable that statistically influences the microbiological quality of sashimi. In other words, the hottest days produced the worst microbiological results, with the highest counts belonging to S. aureus. The quantification of heavy metals such as mercury, cadmium and lead in take-away sashimi revealed that 12.26% of the tested samples had values above those legally permitted, namely 8.77% of excess mercury and 3.51% of excess cadmium. The high presence of S. aureus in the samples gave way to the need of understanding the antibiotic resistance pattern of the S. aureus strains found (n = 60). The present strains showed resistance to penicillin G and amoxicillin in 69.2% and 64.6%, respectively. None of the strains showed resistance to trimethoprim-sulfamethoxazole antibiotics, ciprofloxacin, and chloramphenicol. The study of an alternative methodology with the aim of increasing the sanitary safety of sashimi, with a main focus on take-away distribution, was carried out after verifying the high number of samples with L. monocytogenes. The inoculation test of L. monocytogenes ATCC ™ tuna samples treated with LISTEX ™ P100 showed some efficacy in the control of this pathogenic bacterium. It was evident that its use in the order of 8 log PFU / g of sample had promising results during the maintenance stage in refrigeration, being able to decrease the initial population of Listeria to near zero in the order of 2 log CFU / g. Good results were obtained in the test at 22 ºC, simulating the extreme take-away condition, as a decrease in the counts of 4.44 log / g in the first 24 hours was observed. The results of this study point to the need of the improved Food Safety Management Systems of food business operators in the traditional Japanese catering area, with a main focus on reducing the presence of pathogenic bacteria and heavy metals. In relation to the former, there may be an increase in good hygiene practices during manufacture and also the improvement or addition of new Critical Control Points. With reference to the latter, a possible solution for reducing consumer exposure to mercury and cadmium may be to develop faster methodologies in their quantification, thus avoiding the entry of specimens into the distribution and sales market with high levels of mercury and cadmium.
FCT- Portuguese Foundation for Science and Technology
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Malaza, Molly Thembi. "The development, standardisation and acceptability of the traditional Tsonga-Shangaan dishes, Xigugu and Xiendla hi vomu for use in ethnic restaurants." Diss., 2012. http://hdl.handle.net/2263/26577.
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The recent increase in the number of tourists interested in cultural and food tourism has meant that more authentic traditional foods ought to be on offer at cultural villages and ethnic restaurants. Shangana cultural village is an establishment where tourists can experience the Tsonga-Shangaan ethnic culture in South Africa. It is well known that when people visit such establishments, they primarily want to experience the cuisine of the culture or cultures of the ethnic groups presented to them. With the limited information available on the food habits of South African population groups generally it is impossible to know and explain why certain foods are chosen and accepted. One of the problems about traditional dishes is that their preparation methods have mostly been shared by word of mouth, and not as documented recipes. Yet it is important that when people visit cultural villages depicting certain population groups they receive information about the group’s eating habits. A need therefore arises for the development and standardisation of recipes for use in cultural villages and restaurants specialising in traditional cooking. The study was conducted two phases. The first goal was to develop and standardise recipes for the two traditional Tsonga-Shangaan dishes, xigugu and xiendla hi vomu for inclusion in the menu of ethnic restaurants. The second goal was to determine their acceptability, by leisure tourists visiting a cultural village where the restaurant is situated. Phase I followed the principles of action research to develop and standardise the recipes. This was done as a cyclic process in three stages, recipe verification, product evaluation and quantity adjustment, was implemented. The second phase of the study was exploratory-descriptive in nature. The overall purpose of this phase was to gain comprehensive insight into the acceptability of the two traditional dishes at the Shangana cultural village, by analysing and interpreting the results of this study. A quantitative research approach was adopted for this empirical study with a questionnaire as the main research instrument. Although quick and easy to complete and relevant to the topic, a time constraint was experienced in its completion, because most tourists were in tour groups and had to follow a set programme. However, reliability of the collected data could be attributed to the accuracy and precison of information supplied by the respondents. From the results of the survey it was clear that the tourists liked the two dishes very much. Most of the respondents who were more accepting of the two dishes were those who ate cereal and legume dishes frequently. The Tsonga and Venda ethnic groups were more accepting of the xigugu and xiendla hi vomu than the other ethnic groups. Overall, the findings confirmed that the sensory attributes, appearance, taste, flavour and texture of the food were considered very important in the acceptability and consumption of xigugu and xiendla hi vomu as did the inclusion of the two dishes as menu items. This was evident when those who had never eaten such food before, began to actually enjoy it. CopyrightDissertation (MConsumer Science)--University of Pretoria, 2012.
Consumer Science
unrestricted
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Lu, Tzu-Yu, and 呂子譽. "Devising Evaluation Indicators for Taiwanese Chain Restaurant." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/40198076228061750321.
Full textAbstract:
碩士朝陽科技大學
企業管理系
102
According to Association of Chain and Franchise Promotion Taiwan, Taiwan has the highest density of franchise headquarters in the world. It has reached 2050 franchise brands in year 2012, and retail food industry occupied 50% among all. Franchise corporations are trees; headquarters are roots, operational guidance as the branch, stores are the leaves and flowers. In order to have prosperous leaves and exuberant flowers, strong branches and veins to deliver nutrients are necessary during the process. To improve management ability of the headquarters, this research established an evaluation sheet on how to evaluate its franchisees. It helped avoids having dispute between franchisees and headquarters and achieve brand consistency. There are few steps on building the franchise evaluation sheet in this research. To start with, determine different indicators that can be used on food franchise evaluation system in Taiwan by integrating academic documents. Next, collect opinions from experts and establish the composition of elements. Finally, finish this evaluation sheet with Analytic Hierarchy Process (AHP) and verify weights on each field. The result of this evaluation sheet could be used for the headquarters as the standard basis of rewards and punishments to their franchisees. Research has shown that there were three dimensions on the first level: Service Quality, Food Safety, and Standard Operation. Food safety (0.616) weighed the heaviest among the three, standard operation (0.203) and service quality (0.182) followed at the back. Top three indicators of all 12 were based on food safety: ingredients (0.488) on the top, people (0.232) took the second, environment (0.185) on the third.
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Fitzpatrick, M. Patricia. "Evaluation of the "fresh choice" restaurant-based nutrition program." Thesis, 1995. http://hdl.handle.net/2429/3653.
Full textAbstract:
Nutrition programs in restaurants, designed to influence food selection behaviour
at the point of purchase, are becoming a popular form of nutrition intervention. The
"Fresh Choice" restaurant-based nutrition intervention program, developed from a
partnership between the Vancouver Health Department, the Restaurateur and
Foodservices Association of Greater Vancouver and the B.C. Chefs' Association, was
designed to increase the availability and accessibility of good-tasting, lower fat menu items
and to enable restaurateurs and customers to make informed choices about nutrition.
Through the collaborative efforts of chefs and dietitians menu items prepared with little or
no added fat were produced. These items and participating restaurants were promoted
during the intervention month of June, 1993. The objective of this research was to
evaluate the "Fresh Choice" program by first assessing customer satisfaction with
restaurant menu items and second, assessing the acceptance of and response to the "Fresh
Choice" program. In the first component, the restaurant population in eight Vancouver
restaurants was surveyed during the fourth week of the intervention. A total of 686
patrons responded to a one page questionnaire and rated their satisfaction with 1127 menu
items. Statistical tests indicated significantly greater overall satisfaction with "Fresh
Choice" menu items than regular items. Satisfaction did not vary by the type of menu item
(soup, salad, entree, dessert), meal type, or respondent's frequency of eating out, reason
for eating out, eating pattern, gender or age. The most frequent reason for selecting all
menu items, whether "Fresh Choice" or regular, was that they were favorites or
preferences.
In the second component of the study nine restaurant patrons who were recruited
from participating restaurants during the intervention were interviewed. Interviewees
indicated that eating out was a reward and an indulgence if done for the self and if there
was freedom of selection. Also conveyed was that restaurants fulfilled many needs, both
emotional and physical, that arose from living and work situations which in turn affected
the frequency of and reason for eating out. Restaurant and menu item selections were
influenced by frequency of and reason for eating out as well as previous satisfying
experiences with restaurants and menu items. Patrons identified similar determinants of
satisfaction and reasons for menu item selection as the questionnaire respondents.
Determinants of satisfaction were preparation, presentation, taste, freshness, portion size,
lack of fat, temperature, value for price. They interpreted the "Fresh Choice" logo and
name as denoting healthy, fresh and fun menu item choices. "Fresh Choice" added to the
indulgent experience of eating out because it increased menu variety and selection of
desired foods. However, when it was perceived that "Fresh Choice" reduced freedom of
choice by advocating vegetarian and diet dishes over regular dishes, that meat dishes or
substantial meals were not available, or that "Fresh Choice" meant less food, patrons were
less interested in "Fresh Choice". Patrons also wanted healthier choices to be identified on
the menu but did not want nutrition information anywhere near the menu. Nutrition
information in general, excepting the "Fresh Choice" pamphlet, which was non-obtrusive
and easy to read, was perceived by restaurant patrons to detract from the eating out
experience by advocating what patrons should choose. "Lower fat" was a more acceptable
descriptor of "Fresh Choice" dishes than "lighter fare" because the latter indicated less
food to interviewees.
The research indicated that customers were more satisfied with "Fresh Choice"
versus regular menu items, implying that "Fresh Choice" and other nutrition intervention
programs can be successful in providing healthier choices that are satisfying as well.
Customers were receptive to "Fresh Choice" except when it was perceived that "Fresh
"Fresh Choice" program planners should promote all food groups equally to make it a
program for all patrons. Results also indicated that patrons liked the "Fresh Choice"
promotional materials which conveyed messages df fun, taste and health. Other nutrition
interventions also could benefit by focusing on the pleasurable aspects of eating out and
downplaying the factual aspects of nutrition.
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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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Hwang, Di-Hwa, and 黃棣華. "Constructing Evaluation Indicators for Taiwanese Culture and Cuisine Restaurant Certification." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/qgc576.
Full textAbstract:
碩士靜宜大學
觀光事業學系研究所
97
The goal of restaurant certification is undoubtedly to glorify these professionals including chefs, customer service personnel etc. This study integrated Taiwan culture and cuisine with experiential learning to develop appropriate evaluation indicators for restaurant certification. By literature review and Experts’ Opinion, the study built the primary construct. Through the 29 Delphi method questionnaires in three different backgrounds, the primary construct was modified. Then the study used an Analytic Hierarchy Process questionnaire to estimate the weight of each indicator. 111 questionnaires were gathered from travel agency, food service, education and culture. The result revealed that “Food and Beverage”, “Specialty and Culture”, and “Experiential Learning” are the indicators of the first hierarchy. The second hierarchy contains 8 indicators, such as representative cuisine, design and decoration and safety of experiential learning. There are 26 indicators, for instance, local ingredient, service attitude, restaurant’s atmosphere, Taiwan’s cultural originality, restaurant’s circulation planning, representative culture of experiential cuisine, and professional knowledge of interpreters, in the third hierarchy.
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WU, YU-TUNG, and 吳禹彤. "A study of the friendly restaurant evaluation for the older adults." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/tg8kuf.
Full textAbstract:
碩士佛光大學
產品與媒體設計學系
106
With the coming of the aging society, attention has gradually focused on the various problems that elderly people encounter in their lives as a result of their various needs. Herein, the concept that “food is the first need of the people” illustrates the difficulties and demands that issues related to “food and drink” cause in the lives of older adults. Currently however, the dining environments of Taiwan’s restaurants are not accommodating to the elderly, and because of the decline in their physical and psychological functions, elderly people are reluctant to dine in them. For some elderly people with restricted movement, dining in restaurants is extremely difficult. For this reason, the primary purpose of this study is to explore ways in which restaurants can provide friendly service and caring dining environments. The research sample in this study is comprised of Chinese style restaurants in Taiwan, and the research methods include questionnaire surveys, individual interviews, and focus groups. The research recruited elderly people as the target user. Surveys and analyses were conducted to develop an understanding of how to construct dining services that are accommodating to elderly people to propose design guidelines to improve restaurant dining environments and service quality. The results of this study indicate that when elderly people dine in restaurants, their most pressing needs are related to their motor functions. In the context of the gradually declining physical abilities of elderly people, they are faced with an increased number of restrictions and problems in restaurant spaces. Furthermore, regarding their service needs, elderly people place the greatest importance on their perception of cognitive attitude; therefore, the restaurant’s dining environment and service attitude should be carefully considered. Furthermore, attempts should be made to reduce the burdens faced by elderly people before they encounter difficulties. This will be the most helpful for elderly people and is an important indicator of an elderly friendly restaurant.
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Cheng, Yao Hung, and 鄭堯鴻. "Fire Risk Evaluation Reaserch of Restaurant in Middle and Small Public Buildings." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/2yucb7.
Full textAbstract:
碩士國立交通大學
工學院產業安全與防災學程
100
Many major fires often result in loss of many lives and property, there are many after review and recommendations, so the purpose of this paper focuses on the current fire regulations and lack of public safety inspection system, hoping that through a variety of risk assessment, the establishment of an improve small fire in public places like the dining table of the safety assessment studies. With this small fire in public places like restaurants ─ risk assessment form, with the current fire inspection reporting system complement each other, can increase the small category of public places ─ restaurant safety, reduce the incidence of fire. This study first the basic reason for the fire and the nature of fire and analyzing the existing regulations, such as building codes, building technology, architectural design and construction code regulations, fire law, fire law enforcement rules, all kinds of places fire-fighting equipment operation maintenance and reporting baseline study, and then a major fire nearly two decades of the basis for analysis and review of the case. In this study, and then import the concept of risk rating, based on five kinds of building fire safety assessment of foreign and two kinds of insurance assessment, evaluation and analysis by sorting out the public spaces suitable for small and medium class fire risk assessment ─ Restaurant type of fire risk assessment sheet items. Finally, the last restaurant category by finishing the event of fire, as this form of risk assessment based on the weight, and prepare a small fire in public places like restaurants ─ risk assessment form. Want to develop out of a public place for a small class of fire risk assessment ─ dining table that allows users, owners and even check who the current building is a simple safe state, if inadequate, can be improved to enhance the the building of the risk assessment scores, improve building fire safety.
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"Evaluation of the application of the Six SigmaStrategy results in an industrial restaurant." Tese, BDTD-UNITAU, 2005. http://www.bdtd.unitau.br/tedesimplificado/tde_busca/arquivo.php?codArquivo=14.
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WU, CHIH-WEI, and 鄔至為. "The effects of proccesing fluency and price of online menu on restaurant evaluation." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/49km7m.
Full textAbstract:
碩士東吳大學
心理學系
106
Previous studies of restaurant menus focused on the nature of the effects of price labels, text description, background and layout design. Few studies examined how menu presentation influenced the mental processes of costumers. Base on the how fluency affect consumer’s journey (Chang, 2013), construal level theory between the role of price (Wen, 2015), the current study expects to explore how price affect restaurant evaluation through the fluency. Menu presentation format (low fluency vs. high fluency) and price (high vs. low) were manipulated using a two by two between-subject experimental design. Participants were requested to simulate the reading and ordering from online menus. Restaurant menus of varying types of dishes were presented and participants’ evaluative responses of the restaurants were recorded. The results showed that in American-style/Chinese-style restaurant, fluency will moderate perceived quality which will mediate the relationship between price and restaurant evaluation.
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Tang, Chi-Ying, and 湯琪瑩. "An Investigation on the Indicators for Evaluating Green Restaurant in Taiwan." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/27558214273449790301.
Full textAbstract:
碩士國立台北護理學院
旅遊健康研究所
96
The dining industry, like other tourism industry, has a significant environmental impact. For example, the dining industry is the number-one electricity consumer in the retail sector in USA. The Green Restaurant Association (GRA), a national non-profit organization founded in 1990, seeks to emphasis this issue by assisting restaurants to become environmentally sustainable. However, little research is concerned about the Green Restaurant issue in Taiwan up to now, and no evaluation indicators and related assessment criteria for Green Restaurant are investigated. Hence, the purpose of this study is to explore the indicators that can be used for evaluating Green Restaurant in Taiwan. This evaluation indicator system is based on the findings from literature review, and then the Delphi Method is employed to collect experts’ opinions. Finally, 65 of the 106 candidate indicators are selected after three rounds of the Delphi method. These indicators can be categorized into the following thirteen sectors: environmental policy, energy, water, solid waste, hazardous materials, pollution control equipment, healthy & safe environment, green purchasing, sustainable food, staff education, public (community) relationship, consumer education, and restaurant management.
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Almeida, João Carlos Eusébio. "Analysis, design, and evaluation of a restaurant recommendation platform for people with food allergies." Dissertação, 2018. https://repositorio-aberto.up.pt/handle/10216/113866.
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Weng, Shih-Han, and 翁詩涵. "Process Evaluation of Traffic-Light Food Label Intervention in Restaurant of a Research Institute." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/15317538477283009498.
Full textAbstract:
碩士國立陽明大學
公共衛生研究所
103
Abstract Objectives To evaluate the process of “Traffic-Light Food Label Intervention,” in the cafeteria of a research institute in Taiwan. This process evaluation aimed at (1) customers’ notice, utilization and evaluation to traffic-light food labels, (2) factors that affected customers’ notice, utilization and evaluation to traffic-light food labels, and (3) the degree of implementation of the intervention. Method “Traffic-Light Food Label Intervention” provided health education and direct ques of foods’ health quality in the cafeteria. Two cross-sectional surveys were carried out to assess customers’ notice, utilization and evaluation to the intervention. The two surveys were taken place during lunch time on 2014/7/11, 7/14, 7/15 and 2015/4/24, 4/27, 4/28, respectively. Besides, the survey was done in the cafeteria, and participants were workers having lunch between 11:30 and 13:00. There are 275 and 205 participants in the first and second survey. The data analyses were chi-square test and multiple logistic regression. Results In two surveys, 96% and 92% of the customers’ noticed education information and traffic-light food labels, respectively. The utilization rate of traffic-light food labels of the second survey (50%) was higher than the first survey (38%). Customers in both surveys gave the traffic-light food labels positive evaluation. Customers who agreed that the restaurant provided sufficient food choices would have greater odds to gave positive evaluation to the traffic-ligh food labels (OR=4.05, 95% CI: 2.31~7.13). Regarding food quality, the cafeteria irregularly provided green light main course on the days of the first survey. The Employee Food Committee requested the cafeteria to provide at least one green light main course during all the lunch time, after they received the results of the first survey. Later, on the days of the second survey, the cafeteria followed the request and provided green light main course in lunchtime. However, the mislabeling of traffic-light food labels needed to be improved. Conclusion Popularizing traffic-light food labels could make most customers notice and be willing to utilize traffic-light food labels information to choose healthy food. Our study shows that the customers gave the traffic-light food labels positive evaluation. Moreover, traffic-light food labels might increase the proportion of choosing green light food and decrease the proportion of choosing red light food after the labeling. Therefore, “Traffic-Light Food Label Intervention” is a feasible strategy to improve healthy eating in Taiwan.
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Almeida, João Carlos Eusébio. "Analysis, design, and evaluation of a restaurant recommendation platform for people with food allergies." Master's thesis, 2018. https://repositorio-aberto.up.pt/handle/10216/113866.
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Chu, Chieh-Ju, and 曲潔茹. "Evaluating the efficiency of internet banner advertisements in the Pet-Allowed Restaurant." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/k7ewhc.
Full textAbstract:
碩士國立臺灣師範大學
運動休閒與餐旅管理研究所
101
Nowadays, pets have been playing an ever more essential role in the lives of humans as the family members or close companions. This trend also brings the pet-related hospitality industry experiencing a significant growth. Even though existing researches investigated the relationship between pet owners and pets, there is a paucity of papers to investigate the pet related advertisement effect toward pet owners in the pet-related hospitality industry. This paper employs the data envelopment analysis (DEA) to evaluate the efficiency for internet advertisements of pet-allowed restaurant using five input variables and four output variables during Aug. – Nov. of 2012. Meanwhile, the paper further examines the impact of independent variables, including the type of pet celebrity in the internet advertisement and the level of pet owner involvement, toward efficiency through the truncated regression with bootstrapped procedure. The results indicate that endorser type and involvement can influence the efficiency of internet banner advertisements for the pet-allowed restaurants and the results also offer the improvement suggestions of the internet banner advertisement for the pet-allowed restaurant.
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Tang, Chih-Hsin, and 唐志鑫. "the development of a real time inventory system and performance evaluation—case of chain restaurant." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/c85yyd.
Full textAbstract:
碩士國立中興大學
高階經理人碩士在職專班
106
The current chain system is quite diverse in Taiwan. The case of this study is focused on franchise store companies in the chain restaurant industry. Due to the generally variable-weight and unshaped nature of raw materials, Therefore, most of the situations rely on the final inventory count to determine the current cost of goods sold. However, this method will infiltrate into the cost of goods sold due to the abnormal loss caused by poor management or poor operation,this situation actually lacks a control mechanism. Therefore, by revising the existing ERP system, the need for instant and correctness of inventory management by the catering industry is solved. Applying to the performance evaluation, the store manager is encouraged to strengthen the management of the store''s inventory. In addition to predicting that the sales situation has been stocked earlier, it can also reduce the inventory of low-sale products. In order to achieve timely encouragement of employees and develop the net income rate settled by each store as the basis for awarding bonuses, each branch store is no longer merely obsessed with the growth of revenue, but also implements management mechanisms to reduce waste. Real time inventory systems provide very important management indicators. This study uses interviews. The interviewees include store managers, kitchen staff, chief purchase officer, and chief financial officer. Through interviews, they learn about the lack of current processes and discuss the revision of existing ERP programs with MIS supervisors. To improve the existing loopholes, of course, the results involve estimates, so the system''s parameter suggestions can be corrected on a regular basis.
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Hsiung, Chien-Hsiang, and 熊健翔. "A Case Study on Performance Evaluation of Fast Food Chain Restaurant by Using the DEA Approach." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/91842596576868736070.
Full textAbstract:
碩士國立高雄第一科技大學
行銷與流通管理研究所
100
In recent years, fast-food restaurant confront with high competitive market environment and have been under great pressure to operate business efficiently. With the coming of the era of the hight cost and low gross profit, fast-food chains pay more attention to their business performance. Fast-food chain restaurant can appropriately adjust their operational strategies if they timely understand the performance of each chain restaurant. Therefore, this research evaluates the efficiency of in Taiwan, 50 chain restaurants located in Taipei city, by using Data Envelopment Analysis approach. The result can provide the chain restaurants for reference to appropriately adjust their operational strategies. The research result reveal that 11 retailing stores reach efficiency, 39 retailing stores reach purely technological efficiency but not scale efficiency. We also find that personnel cost and store space are two key components of fast-food restaurant performance.
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Chen, Yi-Chia, and 陳意佳. "Using Importance-Performance Analysis (IPA) in Evaluating Hua Wei Hsiang Restaurant’s Quality of Service." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/26452195664788096691.
Full textAbstract:
碩士亞洲大學
經營管理學系碩士在職專班
102
Along with changes in social forms comes people’s enhanced quality of life, an increased number of people who dine out, and a prosperous development of the food and beverage industry. In a highly competitive food market, quality of service becomes a crucial factor when businesses in the food and beverage industry are evaluated as improvement in quality of service not only retains existing customers but also attracts new customers. This study used the restaurant customers scale DINESERV for a questionnaire survey on customers at Hua Wei Hsiang Restaurant, which is located in Sinying District, Tainan City. This study compared the difference between the customers’ perceived quality of service and their satisfaction toward the service aspects. The results were analyzed using the Importance-Performance Analysis (IPA) and an IPX matrix was constructed to authenticate Hua Wei Hsiang Restaurant’s strengths, improve quality of service, and identify the aspects of quality of service as the priority for improvement. The results suggested that in order to overcome the insufficiencies and enhance the competitiveness, Hua Wei Hsiang Restaurant should improve on the following six aspects of service: “convenient parking for restaurant customers, “clean and hygienic restaurant toilet”, “prompt attendance to customers’ special requests”, “well-trained and experienced service staffs”, “support for the service staffs to provide premium customer service”, and “the service staffs’ attitude of customers first”.