Relevant bibliographies by topics / Restaurants – Marketing / Dissertations / Theses
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Dissertations / Theses on the topic 'Restaurants – Marketing'

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Published: 4 June 2021
Last updated: 30 July 2024

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1

Pitisom, Yingluck. "Restaurant industry and marketing plan for Studio Thai restaurant." CSUSB ScholarWorks, 2004. https://scholarworks.lib.csusb.edu/etd-project/2603.

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This project focused on restaurant industry analysis, start-up requirements, planning decisions, human resource management and restaurant marketing strategies. A marketing plan has been developed for the purposes of opening Studio Thai in the near future.
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Li, Xiaolan. "A study of marketing techniques of Chinese restaurant in Chicago." Online version, 1998. http://www.uwstout.edu/lib/thesis/1999/1999lix.pdf.

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3

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

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The restaurant industry is the second largest employer in the United States; however, only 33% of restaurants are successful during the first 3 years of operation. The purpose of this exploratory multiple case study was to determine what marketing strategies small independent restaurant owners need for profitability. Aaker's brand equity model was the conceptual framework used to ground this study. Using a purposeful criterion sampling technique and semistructured interviews, 12 individuals (2 managers and 2 employees from 3 restaurants in Philadelphia) participated in the study. Data collecte
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Torres, López Fiorella Alexandra, and Castro Carolina Vargas. "La experiencia del consumidor y su relación con la satisfacción en la categoría de restaurantes temáticos." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/652976.

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Los restaurantes temáticos son establecimientos que permiten que los clientes puedan experimentar distintas emociones, sentimientos, pensamientos y acciones. Desde la perspectiva de la satisfacción, la variable del marketing experiencial tiene una gran influencia en los consumidores. Puesto que debido a los cinco elementos que tiñen: relevancia, sentidos, emociones, pensamiento y acción, permite diferenciarse un restaurante del otro. Por lo tanto, esta investigación tiene como objetivo analizar cuál de los elementos tiene mayor influencia en la satisfacción de los consumidores. Esta investigac
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Alfaro, Rojas Julia Stefany. "El marketing experiencial en la lealtad de consumo en restaurantes de comida saludable en personas de 25 a 39 años de NSE A/B de Lima Metropolitana." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/652838.

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Los cambios en el comportamiento del consumidor que se ha logrado percibir a través de los años ha causado que muchas de las empresas que compiten en el mercado, sin distinción de rubro, hayan optado por adaptarse a los nuevos cambios latentes. Estos cambios se generan en base a que los consumidores ya no buscan solamente adquirir productos o servicios, sino que esperan que estos les generen emociones, es así que nace el marketing experiencial, un nuevo tipo de marketing que, a diferencia del marketing tradicional, busca generar vínculos con el cliente y que así viva experiencias únicas de con
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Lee, Jee Hye Hwang Johye. "Luxury marketing the impact of motivations as psychological forces on attitudes toward luxury restaurants /." Diss., Columbia, Mo. : University of Missouri-Columbia, 2008. http://hdl.handle.net/10355/6075.

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Thesis (M.S.)--University of Missouri-Columbia, 2008.<br>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 August 19, 2009) Includes bibliographical references.
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Jacinto, Mafalda Nascimento Miranda Correia. "Plano de marketing para o Restaurante "O Policia"." Master's thesis, Instituto Superior de Economia e Gestão, 2013. http://hdl.handle.net/10400.5/6290.

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Mestrado em Marketing<br>Este trabalho de projecto tem como objectivo redefinir a estratégia do restaurante “O Polícia” através da elaboração de um plano de marketing. “O Polícia” actua no mercado há mais de cem anos, mas tem vindo a debater-se nos últimos três anos com uma quebra crescente dos lucros. Neste projecto foi utilizada como metodologia o action research, procurando-se desenvolver um trabalho de pesquisa em ligação estreita com as actividades do restaurante, e ao mesmo tempo efectuando a recolha de dados primários e secundários. Aos clientes do restaurante foi aplicado um inq
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8

Shcheglov, Sergii, and Iuliia Shcheglova. "Retention of the restaurants’ customers." Thesis, Gotland University, Institution 2, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:hgo:diva-426.

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<p>Aim of this paper is to describe and analyze why customers come back to the restaurants, what influence their decisions. During the research we formulate 2 hypotheses. Hypotheses 1 – most reasons of the restaurants’ customers retention can be associated with restaurants’ service elements adapted from the 8Ps of Service Marketing Model. Hypotheses 2 - retention and loyalty have unidirectional relation – loyalty means retention of the customer, but retained customer doesn’t mean loyal. The results of empirical research support both hypotheses. Also during the empirical research we have highli
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9

García, Valdivieso Karen Lucia. "Acciones alternas de promoción a través del punto de venta en relación con la satisfacción del cliente en restaurantes temáticos de Lima Metropolitana." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2019. http://hdl.handle.net/10757/652092.

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En la actualidad, el país atraviesa por un boom gastronómico que ha fomentado que existan numerosas opciones de restaurantes para el consumidor. Por este motivo, los negocios buscan diferenciarse cada vez más de la competencia y así, crean distintas estrategias para captar nuevos usuarios. Este es el caso de los restaurantes temáticos, que intentan crear experiencias que cautiven al consumidor y perduren en el tiempo. El objetivo de la presente investigación es analizar las estrategias de marketing experiencial y su relación con la satisfacción del cliente en restaurantes temáticos. De es
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10

Nobre, Pedro Miguel Pereira da Silva. "Plano de marketing : restaurante "A Choupana"." Master's thesis, Instituto Superior de Economia e Gestão, 2015. http://hdl.handle.net/10400.5/10702.

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Mestrado em Marketing<br>Este trabalho de projeto visa desenvolver um plano de marketing para ?A Choupana?, um restaurante que conta com meio século de história e que se situa no coração de Évora. Os objetivos principais deste plano são: aumentar a visibilidade do restaurante e aumentar as vendas em 25% até ao fim de 2016. Na elaboração deste projeto utilizou-se como metodologia o action research que permite desenvolver a pesquisa em contacto com a atividade, enquanto esta se desenrola. Recorreu-se ainda à obtenção de dados primários e de dados secundários. Ao gerente e aos colaboradores foi
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Koespell, Kelly S. "The Relationship between Social Media and Siting of Omaha Restaurants." Thesis, University of Nebraska at Omaha, 2014. http://pqdtopen.proquest.com/#viewpdf?dispub=1548549.

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<p> Properly used, social media represents a new and dynamic form of advertising. This paper analyzes the relationship between social media use and the physical location of Omaha restaurants. A pilot study showed no predictive relationship between overall social media use and physical location. The major study using 495 restaurants examined the restaurants' use of three major social media sites. Correlation analysis of the variables showed essentially no relationship between the use of social media and restaurant location. The findings indicate that restaurants with a poor physical location a
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Senninger, Julia Thérèse. "Nudge to budge - social marketing in restaurants : A pilot study in Sweden." Thesis, Uppsala universitet, Institutionen för geovetenskaper, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-260098.

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The aim of this research was to conduct a pilot study to identify if increased written communication at restaurants would affect customer and staff awareness of the restaurant’s sustainability efforts. By using before-after questionnaires among employees and customers possible changes among the two stakeholder groups be recorded. As the restaurants had recently joined the new network Sustainable Restaurants in Sweden, the effect of this collaboration on their CSR efforts and communication was evaluated through semi-structured interviews with the restaurant representatives. Social marketing was
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Ladki, Said M. "Consumer involvement in ethnic restaurants: a measure of satisfaction/dissatisfaction." Diss., Virginia Tech, 1993. http://hdl.handle.net/10919/40139.

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The purpose of this study was to evaluate whether consumer orientation (active/passive) and psychological involvement (attitude, opinion, belief, and behavioral intention) affect satisfaction when dining in an ethnic restaurant. The sample represented 232 consumers who dined in participating Washington D.C. metropolitan area ethnic restaurants. Information was obtained by asking consumers to answer a four part, 86 item questionnaire. Correlation analysis revealed that opinion (r = 0.17, P < 0.04), belief (r = 0.28, P < 0.01), and behavioral intentions (r = 0.19, P < 0.02) of the active consume
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Galloway, Kelly Lou. "Selected marketing communication methods influencing young adults' perceptions and buying intentions of healthy foods in South Africa." Thesis, Nelson Mandela Metropolitan University, 2013. http://hdl.handle.net/10948/6312.

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For more than a decade (2001 – 2012) there has been extensive research conducted on the impact of marketing on food consumption, the promotion of healthy lifestyles and the use of media communication channels in the restaurant industry. However, no known research has focused specifically on the healthy fast-casual restaurant segment with a specific focus on media communication channels. This study attempts to address this limitation. The study deals with selected media communication channels and their influence on the healthy lifestyle perceptions and healthy lifestyle purchase intentions of y
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Azizi, Taha. "Exploring an experiential marketing phenomenon : the dining experience." Thesis, Lethbridge, Alta. : University of Lethbridge, Faculty of Management, c2011, 2011. http://hdl.handle.net/10133/3233.

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This research focuses on dining experience as an example of experience marketing. In this study, the qualitative research method has been used to derive particular concepts involved in the dining experience from the bodies of reviews. Similarly, quantitative content analysis method has been used to provide rich and valuable information about the concepts explored from the qualitative data. Inferential statistics has been used in the study to test hypotheses about the relationships between elements in the dining experience context. The results indicate that food quality is the most important pr
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Soares, Joana Sofia de Macedo. "Plano de marketing para o restaurante "Zé do Prego"." Master's thesis, Instituto Superior de Economia e Gestão, 2015. http://hdl.handle.net/10400.5/10826.

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Mestrado em Marketing<br>Este projeto tem como objetivo a elaboração de um plano de marketing para o restaurante "Zé do Prego". Situado no coração da cidade do Porto, o "Zé do Prego" é uma casa de pregos a funcionar desde Novembro de 2014. De modo a orientar a abordagem da empresa ao mercado, foi desenvolvido um plano de marketing com o intuito de dar resposta às necessidades do restaurante, através de estratégias que possibilitem o reforço da sua presença no mercado da restauração portuense. No seguimento de uma parceria colaborativa com o restaurante é utilizada uma metodologia de action
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Olson, Christopher Carl. "Determinants of Tipping Rates: New Findings and Extensions." Scholar Commons, 2017. http://scholarcommons.usf.edu/etd/7069.

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There is a movement underway to eliminate the practice of tipping restaurant servers that is gaining momentum (Goldberger, 2015). In lieu of gratuities, restaurants are simply raising menu prices or assessing a service charge and paying servers a fixed hourly wage (Kummer, 2016). Before restaurateurs can adopt such a strategy, they need to thoroughly understand the factors that affect tipping behavior in order to develop meaningful fixed wage rates that do not diminish service levels or employee morale. The first step in this process is a better understanding of the deter
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Seo, Soobin Hwang Johye. "Consumer reactions to restaurants' post-food crisis marketing strategies a risk-benefit appraisal approach /." Diss., Columbia, Mo. : University of Missouri--Columbia, 2009. http://hdl.handle.net/10355/6601.

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Title from PDF of title page (University of Missouri--Columbia, viewed on Feb 18, 2010). The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file. Thesis advisor: Dr. Johye Hwang. Includes bibliographical references.
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Sepúlveda, Filipa Maria da Cruz Filipe. "O efeito da musica ambiente no comportamento do consumidor : o caso dos restaurantes." Master's thesis, Instituto Superior de Economia e Gestão, 2011. http://hdl.handle.net/10400.5/10292.

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Mestrado em Marketing<br>O presente estudo visa investigar qual o impacto que a presença de música ambiente e respectivas variações do tempo da música, num ambiente de restaurante, tem junto do comportamento do consumidor, averiguando se é, ou não, uma ferramenta de marketing eficaz. Através de uma abordagem metódica e quantitativa, ir-se-á investigar se a presença de música ambiente e as suas respectivas variações no tempo afectam positivamente o tempo que os consumidores passam no interior do espaço e quais os seus diferentes tipos de gastos. Para isso, foi conduzida uma experiência, num r
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Bennett, Tasheenia. "Marketing Strategies: How Small Restaurant Businesses use Social Media." ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/3429.

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Social media has changed the way businesses relate to their customers. Since the beginning of social media, traditional methods of communicating with customers have begun to decline. The purpose of this multicase study was to determine the strategies of 5 owners of small restaurant businesses in Western North Carolina who successfully used social media marketing for 1 year or more. Rogers's diffusion of innovation theory was the conceptual framework for this study. Data collection included semistructured interviews, documents pertaining to social media marketing strategies, and social media pa
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Hu, Hsin-Hui. "Personality types and consumer preferences for multiple currency usages a study of the restaurant industry /." Connect to resource, 2005. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1123254977.

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Thesis (Ph. D.)--Ohio State University, 2005.<br>Title from first page of PDF file. Document formatted into pages; contains xii, 178 p.; also includes graphics (some col.). Includes bibliographical references (p. 115-128). Available online via OhioLINK's ETD Center
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Guo, Hui. "A feasibility study for a quick-service restaurant in Chengdu, China." Menomonie, WI : University of Wisconsin--Stout, 2006. http://www.uwstout.edu/lib/thesis/2006/2006guoh.pdf.

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Lovda, Kathryn Lynn. "THE OHIO BAR AND RESTAURANT RECYCLING TOOLKIT: A RESOURCE DESIGNED TO ASSIST BARS AND RESTAURANTS IN IMPLEMENTING AN EFFECTIVE RECYCLING PROGRAM TO HELP MEET OHIO’S DEMANDS FOR RECYCLED GLASS." Miami University / OhioLINK, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=miami1416995518.

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Jennings, Edward. "Determinants of behavioral intention to use mobile coupons in casual dining restaurants." Thesis, University of Phoenix, 2014. http://pqdtopen.proquest.com/#viewpdf?dispub=3583289.

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<p> Each year, over 300 billion dollars of print coupons are distributed, yet the redemption rate is less than one percent. As of 2010, 93% of the U.S. population has one or more cell phones providing anytime, anywhere access. Despite the 2009 economic downturn, Americans still spend 41% of their food budget outside of the home. The specific problem to be studied is the behavioral intention of young adults, 18 to 24 years of age, attending private, non-profit universities to use mobile coupons for casual restaurant dining. The purpose of this quantitative, cross-sectional correlation study was
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Lucas, Tammira. "Marketing Strategies to Increase Sales in Small Family-Style Restaurant Businesses." ScholarWorks, 2018. https://scholarworks.waldenu.edu/dissertations/5020.

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Small business owners understand the advantages of using social media as a marketing tool; however, some of these owners do not leverage social media marketing strategies to increase sales. Small business owners who fail to implement social media marketing strategies minimizes the potential to gain new customers; thus, negatively impacting sales. The purpose of this qualitative multiple case study was to explore social media marketing strategies used by five small family-style restaurants in Maryland. Berry's relationship marketing theory was the conceptual framework for this study. Data colle
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Chatzopoulou, Eleni. "A grounded theory of authenticity and quality constructions for ethnic restaurants : implications for effective marketing strategies." Thesis, University of Newcastle upon Tyne, 2018. http://hdl.handle.net/10443/3991.

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Purpose: Authenticity and quality are important criteria in consumers’ selection of food hospitality services and are therefore essential characteristics in the development of a competitive marketing strategy and service delivery. This thesis examines the concepts of authenticity and quality at the ‘exchange intersection’ through an analysis of Greek ethnic restaurants’ constructions of authenticity and quality, and their consumers’ perceptual and experiential perspectives on these. Methodology: The research followed a Grounded Theory approach and used qualitative research methods, specificall
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Atik, Gumuscu Sezen. "Use of marketing communication tools by micro and small enterprises : A case study based on three small restaurants in Umeå." Thesis, Umeå universitet, Företagsekonomi, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-136106.

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Changing and development characterize all areas of life in contemporary world, also businesses have begun to move from traditional marketing approaches to relationship marketing which is a customer based approach. New marketing strategies and application have developed for reaching more customers and keeping existing customers. Marketing communication tools are one of these marketing strategies. However, the application of these strategies like marketing communication tools is based on enterprises ́ budget. In this context,small enterprises are more influencedthan large organizations as relati
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Edwards, Douglas Grant. "Strategic Managerial Responses to Critical Service Events in Restaurants." ScholarWorks, 2016. https://scholarworks.waldenu.edu/dissertations/2067.

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Inappropriate managerial responses to critical service events (CSEs) in restaurants contribute to an increased rate of customer defection and restaurant failure. Some restaurant managers lack employee-training strategies that may enhance service recovery from CSEs. This case study explored what employee-training strategies participants deemed essential to enhance service recovery to CSEs. The population for this study was restaurant managers from a U.S. regional chain in South Carolina with at least 3 years of employee-training experience. Organizational learning theory was the conceptual fram
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Weinreich, Carrie. "Marketing Strategies Restaurant Leaders Use to Develop Their Customer Base." ScholarWorks, 2016. https://scholarworks.waldenu.edu/dissertations/2464.

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Surviving past the first year of operation is a growing concern for independent, full-service restaurants. Some restaurant leaders lack the marketing strategies necessary to develop a loyal customer base and survive beyond the first year of operation. The purpose of this multiple case study was to explore the marketing strategies that independent, family-oriented, full-service restaurant leaders located in the Pittsburgh, PA, metro area in business for at least 5 years have used to develop their customer base during the first year of operation. This study was guided by the 7Ps of marketing the
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Ying, Wai-yin, and 應慧賢. "Marketing in China: an analysis of the rapid growth of the multi-national fast food chains." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2003. http://hub.hku.hk/bib/B27025469.

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Matson-Barkat, Sheila. "Des expériences sensorielles aux sens des expériences : une approche CCT de l'expérience des touristes au restaurant." Rennes 1, 2012. http://www.theses.fr/2012REN1G011.

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Le marché mondial de tourisme évoluant à toute vitesse, notre recherche a comme objectif d'apporter un approfondissement de la compréhension d'une expérience touristique très répandue, celle du tourisme au restaurant. Plus précisément, en ancrant notre recherche au sein de la CCT (Consumer Culture Theory), nous nous intéressons au sens de ses expériences pour les touristes. Avec une approche sans a priori, inspirée de la Grounded Theory, et en mettant en place des méthodologies ethnographiques, nous allons à la rencontre des touristes français et international en Bretagne. L'interprétation du
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Thompson, Kelly R. "The millennial generation and wine purchasing beliefs in casual dining restaurants." Diss., Kansas State University, 2010. http://hdl.handle.net/2097/4636.

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Doctor of Philosophy<br>Department of Hospitality Management and Dietetics<br>Elizabeth B. Barrett<br>The primary purposes of this research were to 1) use the Theory of Planned Behavior (TPB)to assess Millennial generation wine consumers attitudes, perceived behavioral controls, and subjective norms related to purchasing wine in casual dining restaurants (CDR), and 2) use Conjoint Analysis (CA) to analyze Millennials’ preferences for wine information on the restaurant menu. An instrument was designed based on the TPB and CA and was sent online to 216 consumers using the database of a market r
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Kostková, Hana. "Nové marketingové koncepty v nabídce stravovacích služeb." Master's thesis, Vysoká škola ekonomická v Praze, 2009. http://www.nusl.cz/ntk/nusl-76365.

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Diploma thesis is on researching new marketing concepts in food services offer, especially restaurants. Aim of the thesis is to gain more detailed information from the field of marketing of food services, analysis of the new concepts and examination of hypothesis of the survey research. The thesis is divided into four chapters. To the forefront of interest are brought above all innovative and experiential marketing approaches, which are introduced in the first chapter. There is also mentioned theory of marketing management and characteristics of services marketing. In the second chapter the th
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Muñante, Arias Hugo Daniel, and Chirinos Shirley Mary Pinto. "Relación entre los principales factores y características de las aplicaciones móviles de pedidos de alimentos con la satisfacción electrónica e intención continúa de reúso según sexo y edad de 16 a 35 años de las zonas 6 y 7 de Lima Metropolitana." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2021. http://hdl.handle.net/10757/656449.

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La presente investigación tiene por objetivo identificar y examinar los principales factores que guarden relación con la satisfacción electrónica y la intención continua de reúso en usuarios de apps de pedidos de alimentos en las zonas 6 y 7 de Lima Metropolitana. La metodología incluyó una investigación cuantitativa, no probabilísitca, transeccional y correlacional. Los factores de estudio aplicados a esta investigación son la satisfacción electrónica, intención continua de reúso, expectativa de rendimiento, de esfuerzo, condiciones facilitadoras, influencia social, valor precio, motivación
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Henriksson, Dan, and Fredrik Andersson. "Hear it, Want it, Buy it! : A study of auditory stimuli as a primer of consumer choice in restaurants." Thesis, Linnéuniversitetet, Ekonomihögskolan, ELNU, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-19435.

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Purpose: To assess the effect of a higher price, consumer age, and consumer gender on the relationship between music and consumer choice of food in a lunch restaurant. Methodology: An inductive-deductive approach was used in a three-step study which consisted of three focus groups, an experiment as well as a survey investigation. Findings: While not statistically significant at the 0.05 level, conditioned music showed a small tendency to affect consumer choice of food in a lunch restaurant. The reason for this is arguably a higher price might disrupt the condition music. Age was found to be st
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Simão, Mariana Sofia Santo. "Plano de social media marketing para a marca Hard Rock Cafe Lisboa." Master's thesis, Instituto Superior de Economia e Gestão, 2016. http://hdl.handle.net/10400.5/17296.

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Mestrado em Marketing<br>O objectivo deste Trabalho de Projecto foi construir um Plano de Social Media Marketing para o Hard Rock Cafe Lisboa. Atualmente, o planeamento em social media é um elemento crucial no marketing de qualquer organização que ambicione uma presença forte no espaço online. O estudo qualitativo efectuado teve a action research como estratégia de investigação. Através da informação recolhida foi possível fazer uma análise interna e externa, definir objectivos de social media, caracterizar o segmento-alvo e delinear uma estratégia de social media e um plano de activação qu
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Kim, Wansoo. "Customer share of visits to full-service restaurants in response to perceived value and contingency variables." Diss., Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/1365.

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Mendoza, Ascurra Alicia Alejandra. "Elementos atmosféricos y calidad del servicio como determinantes de la satisfacción del consumidor de restaurantes con temática de cine en Lima Metropolitana." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/655190.

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El marketing experiencial ha sido y sigue siendo importante para que las marcas logren que los clientes vivan experiencias inigualables. Por ello, estas se preocupan cada día en implementar este tipo de estrategias en sus procesos y, de esa manera, los consumidores vivan experiencias en torno a los servicios y productos; con el objetivo de crear relaciones duraderas y vínculos emocionales entre marcas y clientes. De esta manera, las marcas que, hoy en día, se encuentran en la vanguardia de la implementación del marketing experiencial, son los restaurantes temáticos (cine, deporte, mú
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Macková, Martina. "Marketingová analýza vybraného podniku cestovního ruchu." Master's thesis, Vysoká škola ekonomická v Praze, 2015. http://www.nusl.cz/ntk/nusl-264427.

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The thesis deals with marketing strategy of restaurant Na Pekárně. There are analyzed the opportunities, threats, strengths and weaknesses of the restaurant through a SWOT analysis, political-legal, economic, socio-cultural and technological environment through PEST analysis, microenvironment in relation to customers, competitors and suppliers, current marketing strategy of restaurant and used marketing tools. To obtain detailed information about the company was used marketing research in the form of interview and Mystery shopping. Based on the results of the analysis will be suggested a suita
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Phakdeesuparit, Arunee. "A study of the relationship between discount coupons and repeat behavior of customers for pizza restaurants." Thesis, This resource online, 1994. http://scholar.lib.vt.edu/theses/available/etd-07212009-040429/.

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Chavez, Llerena Kathya Alexandra. "El visual merchandising y la influencia en la experiencia y la recompra en restaurantes temáticos deportivos." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/653916.

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La presente investigación tiene como objetivo analizar la influencia que posee el visual merchandising en la experiencia del consumidor generando así una recompra en los diferentes restaurantes temáticos deportivos de Lima, Perú: Estadio, The Corner y The Houlihan's, restaurantes que tienen como foco principal brindar un espacio para el disfrute de deportes nacionales e internacionales con el motivo principal de, a partir de datos comprobados, impulsar los negocios de acuerdo con las nuevas demandas del mercado. Esta investigación fue estudiada con una población de 202 participantes
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42

Bumbulytė, Inga. "Aptarnavimo sferos (viešojo maitinimo)darbuotojų ir klientų požiūrių į elgesio kultūrą ir etiką analizė." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2008. http://vddb.library.lt/obj/LT-eLABa-0001:E.02~2008~D_20080122_093753-74683.

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Baigiamojo magistro darbo tema – „Aptarnavimo sferos (viešojo maitinimo) darbuotojų ir klientų požiūrių į elgesio kultūrą ir etiketą analizė“. Darbe nagrinėjami aptarnavimo sferos (viešojo maitinimo) darbuotojų požiūriai į tuose pačiuose restoranuose dirbančių darbuotojų elgesio kultūrą ir etiketą bei klientų, besilankančių konkrečiuose restoranuose, požiūriai į juose dirbančių darbuotojų elgesio kultūrą ir etiketą. Aptarnavimo sferos (viešojo maitinimo įstaigų: restoranų) darbuotojų ir klientų požiūriai į tuos pačius veiksnius (darbuotojų elgesį, laikyseną, kalbėjimą, išvaizdą, bendrą restora
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Godinho, Luís Nuno Guerra. "Plano de marketing para o restaurante A Curva do Bacelo." Master's thesis, Universidade de Évora, 2012. http://hdl.handle.net/10174/15185.

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As dificuldades que se colocam às empresas de dimensão micro são, na maioria das vezes, ultrapassadas pelos seus responsáveis com recurso a medidas que decorrem, sobretudo, da experiência anterior. Não havendo oportunidade nem conhecimento suficiente, da parte dos responsáveis, para a identificação das variáveis que o mercado introduz, nem da sua influência no respetivo negócio; e numa conjuntura de forte contração económica, a vulnerabilidade destas empresas é ainda maior. O projeto que aqui se apresenta foi desenvolvido no âmbito da tese de mestrado em Gestão da Qualidade e Marketing Agro-Al
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Almeida, Erick Bastos de. "O consumo público de eventos esportivos: um olhar para além dos estádios de futebol." reponame:Repositório Institucional do FGV, 2014. http://hdl.handle.net/10438/11470.

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Submitted by Erick Almeida (almeida.erick@globo.com) on 2014-02-10T20:00:14Z No. of bitstreams: 1 Dissertação - Erick Almeida - Final.pdf: 1368924 bytes, checksum: 2ae4f1e0a42899b04ad1d05e712db0b2 (MD5)<br>Approved for entry into archive by Marcia Bacha (marcia.bacha@fgv.br) on 2014-02-12T16:39:59Z (GMT) No. of bitstreams: 1 Dissertação - Erick Almeida - Final.pdf: 1368924 bytes, checksum: 2ae4f1e0a42899b04ad1d05e712db0b2 (MD5)<br>Approved for entry into archive by Marcia Bacha (marcia.bacha@fgv.br) on 2014-02-12T16:40:14Z (GMT) No. of bitstreams: 1 Dissertação - Erick Almeida - Final.pdf:
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Liujuan, Li. "Marketing plan for the “Oriental Tea” restaurant." Master's thesis, Instituto Superior de Economia e Gestão, 2019. http://hdl.handle.net/10400.5/19008.

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Mestrado em Marketing<br>O objetivo deste projeto é melhorar o desempenho de um restaurante chinês, o "Oriental Tea" através da realização de um plano de marketing. O restaurante "Oriental Tea" está situado numa cidade turística popular do Algarve, em Portugal. Estando inserido numa bonita paisagem natural, o restaurante "Oriental Tea" atende milhares de turistas todos os anos. Procura enriquecer a experiência gastronómica do turista com o seu restaurante e diferenciar-se dos seus muitos concorrentes. No entanto, nos últimos anos o restaurante tem registado uma quebra nos lucros, em face da c
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46

Schill, Helena, and Therese Goldring. "Don't address their brains. Address their hearts! : En studie om sinnesmarknadsföring vid restaurangupplevelser." Thesis, Södertörns högskola, Institutionen för naturvetenskap, miljö och teknik, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:sh:diva-19502.

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Restaurangbranschen är en del av turistindustrin och viktig för näringens utveckling. Fokus i denna studie har inriktats mot restaurangföretag och deras möjligheter att påverka gäster med hjälp av sinnesmarknadsföring. För att visa på marknadsföringens goda inverkan på företag genomfördes en observation samt intervjuer med marknadsföringsexperter och inredare. Det framkom att sinnesmarknadsföring, som involverar människans fem sinnen, ökar gästens uppehållstid och viljan att spendera pengar i besöksmiljön. Uppsatsen syftar till att belysa hur företag på ett effektivt sätt kan påverka en gästs
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Boeing, Jacqueline Junkes. "Cenários de serviços de restaurantes: influência dos seus elementos na satisfação dos clientes." Universidade do Estado de Santa Catarina, 2012. http://tede.udesc.br/handle/handle/84.

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Made available in DSpace on 2016-12-01T19:18:33Z (GMT). No. of bitstreams: 1 jacqueline.pdf: 370260 bytes, checksum: 526652383e60c20f43396c8816484294 (MD5) Previous issue date: 2012-02-29<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior<br>The restaurant s servicescape can be seen as a marketing strategy that involves both aspects of environmental psychology, administration, nutrition and architecture. In order to analyze the impact of restaurant s ambience elements in the overall quality perceived by customers, this qualitative research aims to identify the elements of greater
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Delgado, Yenny, Brendy Saavedra, and Fabián Zapata. "Plan de marketing : Café Restaurante Chantilli." Master's thesis, Universidad del Pacífico, 2015. http://hdl.handle.net/11354/1490.

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Nuestro trabajo de investigación busca brindar un soporte en la gestión del Café Restaurante Chantillí, las gerencias desean relanzar su imagen y que cliente lo identifique como “El sabor de casa”, para ello, estamos elaborando un plan de marketing que le permita lograr un nuevo posicionamiento y resultados tangibles reflejados en el incremento de beneficios económicos. Se realizó un estudio de mercado cuantitativo y cualitativo que nos llevó a concluir que el principal problema es que actualmente el café restaurante cuenta con una escasa participación de mercado, lo cual, a la vez, es una opo
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Alves, Ricardo Daniel Nunes. "Plano de marketing para o restaurante "Borderless"." Master's thesis, Instituto Superior de Economia e Gestão, 2017. http://hdl.handle.net/10400.5/13987.

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Mestrado em Marketing<br>O nível de aceitação do setor da restauração em Portugal é bastante positivo, em grande parte devido ao nosso gosto por gastronomia, bem como dos turistas que visitam Portugal. Os canais de comunicação tornaram mais acessíveis os espaços e o facto de este setor se revelar um apoio significativo para o nosso turismo, torna-o bastante forte e competitivo. Esta proposta de pesquisa consiste em apresentar um plano de marketing para o desenvolvimento do trabalho final de mestrado: a introdução de um novo conceito gastronómico em Portugal, onde, num único espaço de serviço
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Ferreira, Ana Bárbara Fernandes. "Plano de marketing para "Enjoy – Healthy Restaurant"." Master's thesis, Instituto Superior de Economia e Gestão, 2018. http://hdl.handle.net/10400.5/16613.

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Mestrado em Marketing<br>Este projeto final de Mestrado tem como objetivo, elaborar um plano de maketing para um novo negócio de restauração em Lisboa, que arrancará em março de 2019. Portugal vive um momento de crescimento económico, com as receitas do turismo a atingir recordes anuais sucessivos, e a restauração a contribuir muito positivamente para esse dinamismo económico. Para aproveitar esta oportunidade, vai-se lançar o enJoy - Healthy Restaurant, que pretende oferecer um serviço diferenciado, com principal foco no serviço de refeições nutricionalmente equilibradas. Os resultados ob
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