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Dissertations / Theses on the topic 'Social dining'
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Abu, Bakar Ainul Zakiah. "Dining at continuing care retirement communities: a social interaction view." Diss., Kansas State University, 2012. http://hdl.handle.net/2097/15168.
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Doctor of PhilosophyDepartment of Hospitality Management and Dietetics
Deborah Canter
Chihyung Ok
As the number of older adults increases so does the demand for housing and personal care needs. The continuing care retirement community is unique from other senior care facilities as it provides a continuum of housing and care that caters towards an individual’s need. Foodservice is often utilized to attract older adults into retirement facilities. Such service would give residents additional opportunities to socialize with service workers as well as other patrons of the restaurant. Yet, few studies have focused on the roles of food and dining service on resident’s satisfaction with foodservice and their quality of life. Study 1 examined the relationships between residents’ perception of individual customer orientation of service employee dimensions: technical skills, social skills, motivation, and decision-making authority, with relational benefits, satisfaction and subsequent behavioral outcomes: repurchase intention and word-of-mouth. Study 2 explored the moderating effects of resident’s activity involvement and food involvement on the relationships between rapport, dining-need satisfaction and resident’s quality of life. To achieve the objectives of these studies, 412 continuing care retirement community residents from five facilities completed a self-report questionnaire. Of these, 354 were used in study 1 and study 2. Findings of the structural equation modeling (Study 1) suggested that resident’s perception of foodservice employee’s technical skills, social skills and motivation were important determinants of confidence and social benefits that led to residents’ overall satisfaction with foodservice. Satisfied resident-consumer is likely to engage in word-of-mouth and repurchase intention. Results of hierarchical multiple regressions (Study 2) revealed that perceived rapport and resident’s dining-need satisfaction are positively related to resident’s quality of life. This study also found that activity involvement and food involvement moderated the relationships between rapport and dining-need satisfaction with quality of life respectively. That is, the more involved resident has an improved quality of life.
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Szukalski, John A. "The greatly subversive banquet a social-science and literary examination of Luke 14:15-24 /." Theological Research Exchange Network (TREN), 1998. http://www.tren.com.
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Bower, Hannah Blythe. "Waging a Living in Casual Dining Restaurant Chains." Digital Commons @ East Tennessee State University, 2012. https://dc.etsu.edu/etd/1511.
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Through in-depth interviews with 14 restaurant servers who worked in "casual dining" restaurant chains, this study explores service work and servers' perceptions of restaurant culture. Interactions between servers and customers are examined through the lens of servers' personal experiences. The analysis of interview data focus on how servers understand their role, how "casual dining" restaurant chains try to avoid the appearance of fast food outlets, and how "the customer is always right" slogan affects servers and customers. As a response to difficult and inflexible structural conditions present in restaurant work, servers establish short-lived camaraderie with each other through games, harassment, and deriding low-status customers to get through their shifts. The thesis closes by examining possible ways to combat the effects of this exploitative industry on servers.
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Komaromi, Haque Judit. "Synchronized Dining Tangible mediated communication for remote commensality." Thesis, Malmö högskola, Fakulteten för kultur och samhälle (KS), 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-21898.
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This thesis discusses commensality as a significant social activity, that helps to maintain and strengthen social bonds. It also examines the sense of touch as a communication channel, and provides an insight to how it can be used to communicate affect. Touch as contextualized medium and its relevance to interaction design is investigated. Based on studies made in psychology, physiology, sociology and communication it aims to find an answer to the question: ”How may we create togetherness -with the help of an interactive device- between loved ones separated by distance during dining, through remote communication?” In order to meet the objectives of the above question this research followed the Research Through Design methodology, with series of workshops and prototyping sessions.
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Hansford, Emily. "The Role of Social Support Systems in the Advancement of Professional Chefs." Digital Archive @ GSU, 2011. http://digitalarchive.gsu.edu/anthro_theses/50.
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The professional fine dining kitchen has predominately been the domain of male chefs. The purpose of this study was to look at what factors affect chefs, especially female chefs, in the development of their professional careers. I interviewed 12 professional female chefs and five male chefs in New York City and Atlanta, in various stages of their careers, in order to gain a better understanding of the difficulties faced by chefs. Through my research I learned that although women face devaluation from their male coworkers, they also face stigmatization from their female coworkers. This research provides insight into changes that need to be made in order for women to more successfully navigate the culinary industry as well as women in other male-dominated professions.
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Sigurjonsdottir, Edda Kristin. "Sit, Eat, Drink, Talk, Laugh – Dining and Mixed Media." Thesis, Malmö högskola, Fakulteten för kultur och samhälle (KS), 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-23378.
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Sit, Eat, Drink, Talk, Laugh – Dining and Mixed Media, is an exploratory study of qualities in everyday life and challenges people to enjoy the qualities of mundanity. Seeking inspiration in ethnographic studies, field work was conducted in domestic settings, returning an extensive body of material to work from. The study challenges people to absorb the moment, reflect and enjoy, rather than pacing through a lifetime, with a constant focus on the future instead of the present. This work takes a starting point in food and dining as a social activity, where interactive sound and a reference to online social media is explored through two interventions. The results of these are discussed with central findings around food and dining in the area of sociology, the use of sound in ambient computing and on a higher level around the topic of temporality.
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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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Jackson, Victoria Ann. "The material culture and social practice of dining in England, c.1550-c.1670." Thesis, University of Birmingham, 2015. http://etheses.bham.ac.uk//id/eprint/5839/.
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This thesis provides the first sustained study of the material culture of dining among the gentry and ‘middling sort’ in early modern England. It focuses on the religious and ritual significance of the shared dining experience, interrogating the role objects played in engendering domestic commensality. The project establishes that through their material properties and ritualized uses, objects such as salt-cellars, eating utensils and banqueting trenchers, were essential instruments in the construction and communication of personal and social identities. I argue that developments in the material paraphernalia of dining functioned to create a sense of continuity and community during this period of profound religious and social change. Chapter One applies the anthropological theory of ‘distributed personhood’ to salt-cellars, offering new insights into why salts were considered particularly effective objects for conveying identity. Chapter Two draws connections between eating utensils and significant moments in the life cycle and argues that utensils could have strong ‘personal’ associations, which commemorated essential rites of passage and functioned as perpetual reminders of familial ties. Chapter Three investigates banqueting trenchers as tools for sociability and collective spiritual contemplation and examines how their visual and material qualities required a specific ‘performance’ from diners. As a whole, the thesis provides a framework for interpreting a neglected body of historical artefacts and it contributes new knowledge about how specific types of crafted objects communicated identity within the context of ritualized social activities.
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Arvidsson, Linus, and Milton Ramsin. "Utbildad; är det viktigt? : Akademisk utbildning inom ett praktiskt yrke." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-68927.
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Lim, Sylvia S. "Obesity and dining out: An exploration of dietary trends in urban Malaysia." Scholar Commons, 2014. https://scholarcommons.usf.edu/etd/5061.
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Economic growth has spurred rapid urbanization in Malaysia and triggered changes in diet, lifestyle, and disease trends. National studies show that a third of Malaysia's population is overweight/obese while household expenditures on dining out grow. In metropolitan Kuala Lumpur (KL), residents navigate concepts of nutrition, body weight, and health as they dine out. Using the biocultural framework, this study examined links between body weight, diet, income, street food consumption, and nutritional knowledge through the perspectives of consumers and vendors. Altogether, 77 participants were recruited for this three-phase research. In the first phase, a survey was administered to 60 participants recruited at street food sites around KL. In the second phase, semi-structured interviews, anthropometry, and diet recalls were conducted on 13 participants. Finally, semi-structured interviews and observations were carried out on four street food vendors at their places of business. Though the findings in this research did not show statistical relationships between body weight status, income, and dining out in KL, telling diet and lifestyle trends emerged. Work mediates the lives of participants, often dictating their diet and capacity to engage in physical activity. Though most female participants work, they still bear the expectations of meal provisioning. These factors encourage the consumption of food away from home, and the commercialization and gentrification of the local street food industry. When viewed critically through the biocultural framework, these observations support the idea that trade liberalization and domestic economic policies have induced demographic changes, household transformations, and dietary adaptations among urban dwellers in KL.
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Sutherin, Holly. "University students' perceptions of lighting and preferences for the setting and social arrangements in contrasting dining facilities." [Gainesville, Fla.] : University of Florida, 2005. http://purl.fcla.edu/fcla/etd/UFE0011461.
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Sparrman, Sebastian, and Gustaf Hallberg. "Kockars uppfattning om Guide Michelin : Hur uppnås en stjärnstatus enligt yrkesutövare på Michelinrestauranger?" Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-76502.
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Nihlén, Erik, and Björn Johnson. "Kreativ utveckling : – för nästa generations kökschefer." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-76505.
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Her, Eun Sol. "Why Not Eating Alone? The Effect of Other Consumers on Solo Dining Intention and the Mechanism." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1461160290.
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Peng, Cheng. "Do Social Networking Websites Play a Part in Generation Y’s Dining Information Search and Sharing? An Examination of Consumer Characteristics." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1314234267.
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Bauer, Abigail. "The effects of communal eating on perceived social support and academic success in first year college students." Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/13643.
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Master of Public HealthDepartment of Human Nutrition
Sandra B. Procter
Family meals and meals with caregivers can be sources of social support. Current literature indicates that social support is important for physical and psychological health and well-being. There has been no published research looking at the role of communal meals in collegiate dining centers as sources of social support. This study investigated the possibility that communal meals in a collegiate dining center and eating with other people in these settings may be related to perceived social support, academic success, frequency of family meals, and/or degree of involvement in college extracurricular activities. To investigate these relationships, first-year Kansas State University students living in the residence halls of the Derby Complex (Ford, Haymaker, Moore, and West Halls) were administered a survey about dining center usage habits. The survey included the previously tested Interpersonal Relationship Inventory Short Form by V.P. Tilden (n.d.) as a measure of perceived social support. Participants granted access to their first semester Kansas State University grade point average and semester dining center usage data. Surveys were completed online (n=216) and in paper format (n=89) for a total of 303 participants. There was no significant difference between the demographics of those that completed the online versus paper formats of the survey. Therefore, the online and paper formats of the survey were analyzed together. The data were analyzed for all participants and for males (n=94) and females (n=209) separately. Results revealed multiple significant relationships (p<0.05). Results related to grade point average and perceived social support revealed a significant positive relationship between frequency of eating in the dining center and grade point average for all participants combined. This relationship was also noted for males and females analyzed separately. Frequency of eating with others was found to be significantly positively correlated to perceived social support score for all participants combined, and for males and females analyzed separately. Frequency of eating with others was significantly positively correlated with grade point average for males alone and females alone, but not all participants combined. Further research is needed to determine if the relationships are causal and if so, the direction of causality in the relationships.
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Woodbridge, Rachel. "Dining with dementia : continuing to find meaning in eating-related practices as a social experience among family dyads living with typical dementia and posterior cortical atrophy." Thesis, Brunel University, 2018. http://bura.brunel.ac.uk/handle/2438/17136.
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Dementia affects around 850,000 people in the UK. Whilst there is no cure, understanding how to support people to live well with this condition is important. There are 'many faces of dementia' and delineating experiences of living with different dementias in daily life is a key step towards understanding how to support people to live well with different symptoms. Supporting eating-related practices in a socio-relational context, referred to in this thesis as 'dining' experiences, may help promote the psychological needs related to living well with dementia, including inclusion, occupation and identity. This study aimed to understand how dining experiences and interactions were affected when living with typical dementia (tAD) and posterior cortical atrophy (PCA) and the processes involved in supporting dining experiences. Data collection included in-depth interviews with 20 family dyads (9 tAD; 11 PCA) and video-based observations of four dining interactions. An 'informed' grounded theory approach was used and Goffman's (1974) Frame Analysis was identified to support understanding dining experiences in this study. Goffman's (1974) theory provides understanding around how people structure and define their social experiences and coordinate these understandings in interaction. Findings revealed how dining could become disrupted when living with tAD and PCA, relating to vulnerabilities in this experience and eating-related practices becoming more about 'management'. Interacting processes of revising frames, management strategies, optimising opportunities for continuity and engaging in supportive environments, were identified to support maintaining-meaning in dining. Video-based observations extended understanding in terms of contextual factors which shaped experiences and how people used the environment to support their dining interactions. Implications include supporting dining by using a balanced system of various processes to continue to create new meanings and experiences and using the environment to make 'dining' central, as opposed to focusing on eating-related practices as a 'care-task'.
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Abreu, Carmen da Conceição da Silva Matos. "Júlio Dinis - representações romanescas do corpo psicológico e social : influência e interferência da literatura inglesa." Tese, Porto : [Edição do Autor], 2010. http://aleph.letras.up.pt/F?func=find-b&find_code=SYS&request=000204788.
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Esta Tese de Doutoramento pretende aclarar alguns aspectos da obra do escritor Júlio Dinis bem como introduzir algumas inflexões analíticas que, até ao momento, não se encontram no escopo crítico literário. Faz-se um levantamento de alguns posicionamentos narrativos, criticamente observados no âmbito da literatura portuguesa, e procura-se renovar a imagem das relações literárias estabelecidas com alguns escritores portugueses. No âmbito comparatista, dado que nos romances de Júlio Dinis se estabelece uma inquestionável ligação às literaturas inglesa e irlandesa (de notar que o escritor era filho de mãe inglesa e neto de avós inglês e irlandesa), decorrendo das temáticas comummente trabalhadas são chamados a este os escritores Laurence Sterne, Oliver Goldsmith, Henry Fielding, Jane Austen e Charles Dickens. O inovador tratamento psicológico atribuído por Júlio Dinis ao sujeito e à sociedade na literatura do século XIX português aprofunda claramente as raízes na tradição literária inglesa do século XVIII. Este tratamento esforça-se por aproximar as classes sociais a partir das relações individuais e, lutando pela ordem e justiça que integra um quadro de valores morais, torna-se manifesto o esboço da utopia social. Os recursos da influência literária inglesa no trabalho dinisiano são vários: a pintura é utilizada como processo intersemiótico de incentivo à auto-estima do leitor; a perspectiva judicativa, quer aplicada pelo sujeito, quer pela sociedade, expõe-se como o indesejável constrangimento que só a metamorfose psicológica consegue ultrapassar; a mundivisão do teatro na vida, e da vida no teatro é promotora do permanente esforço de utilização da máscara; invoca-se a androginia que, aplicada às personagens femininas, pretende claramente conferir especiais atributos à mulher; o corpo e a casa apresentam-se como linguagem do pensamento; (...).
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Abreu, Carmen da Conceição da Silva Matos. "Júlio Dinis - representações romanescas do corpo psicológico e social : influência e interferência da literatura inglesa." Doctoral thesis, Porto : [Edição do Autor], 2010. http://hdl.handle.net/10216/53337.
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Esta Tese de Doutoramento pretende aclarar alguns aspectos da obra do escritor Júlio Dinis bem como introduzir algumas inflexões analíticas que, até ao momento, não se encontram no escopo crítico literário. Faz-se um levantamento de alguns posicionamentos narrativos, criticamente observados no âmbito da literatura portuguesa, e procura-se renovar a imagem das relações literárias estabelecidas com alguns escritores portugueses. No âmbito comparatista, dado que nos romances de Júlio Dinis se estabelece uma inquestionável ligação às literaturas inglesa e irlandesa (de notar que o escritor era filho de mãe inglesa e neto de avós inglês e irlandesa), decorrendo das temáticas comummente trabalhadas são chamados a este os escritores Laurence Sterne, Oliver Goldsmith, Henry Fielding, Jane Austen e Charles Dickens. O inovador tratamento psicológico atribuído por Júlio Dinis ao sujeito e à sociedade na literatura do século XIX português aprofunda claramente as raízes na tradição literária inglesa do século XVIII. Este tratamento esforça-se por aproximar as classes sociais a partir das relações individuais e, lutando pela ordem e justiça que integra um quadro de valores morais, torna-se manifesto o esboço da utopia social. Os recursos da influência literária inglesa no trabalho dinisiano são vários: a pintura é utilizada como processo intersemiótico de incentivo à auto-estima do leitor; a perspectiva judicativa, quer aplicada pelo sujeito, quer pela sociedade, expõe-se como o indesejável constrangimento que só a metamorfose psicológica consegue ultrapassar; a mundivisão do teatro na vida, e da vida no teatro é promotora do permanente esforço de utilização da máscara; invoca-se a androginia que, aplicada às personagens femininas, pretende claramente conferir especiais atributos à mulher; o corpo e a casa apresentam-se como linguagem do pensamento; (...).
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Vieira, Marcia Soares. "O processo de trabalho na assistência ao parto e nascimento na Maternidade Leila Diniz: a contribuição do assistente social." Universidade do Estado do Rio de Janeiro, 2003. http://www.bdtd.uerj.br/tde_busca/arquivo.php?codArquivo=7397.
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Este estudo aborda o processo de trabalho na assistência ao parto e nascimento na Maternidade Leila Diniz e a contribuição do assistente social. Sua finalidade foi desvelar as particularidades deste processo de trabalho e de que forma o assistente social nele se insere. Trata-se de uma pesquisa com enfoque descritivo-analítico realizada através de pesquisa documental, observação participante e entrevista com vários sujeitos: profissionais e gestores. Utilizou-se as categorias processo de trabalho, fragmentação do trabalho e cooperação como forma de apreender a lógica de organização dessa assistência no município. Pode-se apreender que a contribuição do assistente social encontra-se vinculada à sua competência teórico - metodológica e ética-política para desvendar as contradições do SUS e dos processos de trabalho. Apresenta-se como uma das categorias profissionais que vem se colocando na defesa dos princípios do SUS. Sua contribuição encontra-se respalda no projeto ético-político da categoria e em consonância com as iniciativas da SMS/RJ, na busca de um novo modelo de atenção ao parto e nascimento, que assegure a saúde como um direito social.This study addressed the process of labor in childbirth and birth in the Leila Diniz Maternity and contribution of the social worker. Its purpose was to reveal the particularities of this work and how the social worker it fits process. This is a survey of descriptive and analytical approach performed through archival research, participant observation and interviews with several subjects: professional and managers. Used the categories of work process , fragmentation of labor and cooperation as a way to grasp the logic of organization of such assistance in the municipality. We can learn that the contribution one of the social worker is bound to its theoretical competence - methodological and ethical -political to unravel the contradictions of the NHS and work processes. Presents itself as one the professional categories that has been putting in the defense of the principles of the SUS. Your contribution supports lies in the ethical- political project category and in line with the initiatives of SMS / RJ, in search of a new model of care during labor and birth, to ensure health as a social right.
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Diniz, Cláudio Smirne. "Atividade econômica, saneamento básico e regulação / Cláudio Smirne Diniz ; orientador, Alvacir Alfredo Nicz." reponame:Biblioteca Digital de Teses e Dissertações da PUC_PR, 2007. http://www.biblioteca.pucpr.br/tede/tde_busca/arquivo.php?codArquivo=3210.
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Dissertação (mestrado) - Pontifícia Universidade Católica do Paraná, Curitiba, 2007Inclui bibliografia
Diante das recentes reformas estruturais, o Estado deixou de prestar serviços públicos diretamente, os quais passaram a ser executados, mediante delegação, por particulares. Entretanto, os novos conceitos não desnaturam a essência dos serviços públicos. C
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Mouta, Ricardo José Oliveira. "A reconfiguração do espaço social da Maternidade Leila Diniz: a luta das enfermeiras obstétricas pela implantação do modelo humanizado de assistência ao parto." Universidade do Estado do Rio de Janeiro, 2009. http://www.bdtd.uerj.br/tde_busca/arquivo.php?codArquivo=856.
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Trata-se de um estudo de natureza histórico-social, cujo objeto é as estratégias de luta das enfermeiras obstétricas pela ocupação do espaço hospitalar de assistência ao parto durante o processo de implantação da assistência humanizada na Maternidade Leila Diniz. A delimitação temporal do estudo abrange o período de 1996 a 1998. Os objetivos da pesquisa são: Descrever as circunstâncias da inserção das enfermeiras obstétricas na assistência ao parto humanizado na Maternidade Leila Diniz; Analisar as estratégias de luta utilizadas pelas enfermeiras obstétricas para implantar as práticas humanizadas de assistência ao parto na Maternidade Leila Diniz; e Discutir os efeitos das estratégias de luta utilizadas pelas enfermeiras obstétricas para implantar as práticas humanizadas de assistência ao parto na Maternidade Leila Diniz. O estudo apóia-se teoricamente nos conceitos desenvolvidos pelo sociólogo Pierre Bourdieu e utilizou o método da história oral temática. Na análise, houve a articulação de documentos escritos e depoimentos orais. Os resultados da pesquisa evidenciam que a enfermeira obstétrica participou como agente estratégico da Secretaria Municipal de Saúde do Rio de Janeiro com o objetivo de divulgar e implantar o modelo humanizado na Maternidade Leila Diniz; desenvolveu estratégias de luta simbólica eficientes para a ocupação do campo pela enfermeira obstétrica e neste processo de reconfiguração da assistência ao parto na Maternidade Leila Diniz, ganhou autonomia no campo obstétrico hospitalar.This is a social historic study, wich the object in the strategies of obstetrics nursing fight for the space that occupation on hospital of childbirth assistance during the implantation of process assistance on Leila Diniz maternity. The temporal delimitation of the study include the period of 1996 to 1998. The objectives of the search are: Describe the circumstances of the obstetrics nursing insertion on the humanized childbirth assistance on Leila Diniz maternity; Analysis the strategies of fight used for obstetric nursing to implant the humanized practices of assistance to childbirth on Leila Diniz Maternity, and discuss the effectives of strategies of the fight used for obstetrics nursing to implant the humanized practices to childbirth on Leila Diniz Maternity. The study support theoretically on the concepts developed by the Sociologist Pierre Bourdieu and used the method of thematic oral history. On the analysis, the articulation described documents and orals evidence. The results of the search proves that the obstetric nursing participated like strategic agent of Rio de Janeiro Municipal Health Secretary with the objective of spread and implant the humanized mode on Leila Diniz Maternity developed strategies of efficient symbolic fight for the field occupation by the obstetric nursing and on this process of reconfiguration of childbirth assistance on Leila Diniz Maternity, won autonomy on hospital obstetric.
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Diniz, Cláudio Smirne. "O saneamento básico no Estado brasileiro contemporâneo : eficácia e desenvolvimento / Cláudio Smirne Diniz ; orientador, Alvacir Alfredo Nicz." reponame:Biblioteca Digital de Teses e Dissertações da PUC_PR, 2012. http://www.biblioteca.pucpr.br/pergamum/biblioteca/img.php?arquivo=/000051/00005132.pdf.
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Tese (doutorado) - Pontifícia Universidade Católica do Paraná, Curitiba, 2012Bibliografia: f. 212-219
O estudo proposto insere-se no contexto brasileiro pós-privatizações. Serão analisadas as relações mantidas entre o Estado, o mercado e os cidadãos, tendo-se como referência o segmento do serviço de saneamento básico. A defesa da participação privada vale
This study is conducted in the context of post-privatization in Brazil. The relationship between the State, the market and the citizens will be analyzed, taking into account the service of sanitation. Proponents of private participation believe in the imp
Cette étude est menée dans le contexte de post-privatisation au Brésil. La relation entre l'État, le marché et les citoyens seront analysés, en tenant compte du service de l'assainissement. Les partisans de la participation du secteur privé croient en l'a
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Luderer, Cynthia Arantes Ferreira. "O processo de comunicação na criação do carnavalesco Raul Diniz." Pontifícia Universidade Católica de São Paulo, 2007. https://tede2.pucsp.br/handle/handle/4960.
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Previous issue date: 2007-10-26Secretaria da Educação do Estado de São Paulo
This text has the objective to analyze the communication process of carnavalesco Raul Diniz creation and point how much the limits and restrictions that come from mass media and communications network of Samba s school from São Paulo, interfere on this professional s procedures and choices for the Samba s school parade show creation and assembly. The carnavalesco is the main Samba s school professional responsible to conceive a carnival parade. He must receive, analyze and share pictures converted in symbols. Raul Diniz, specifically , was choose the best carnavalesco of twenty century besides Joãozinho Trinta and is also plastic artist. To best understand his communication process and creation, this study was made based on critic genetic methodology study, based on Peirce semiotic approaching. Dealing with carnival, an hybrid festival with cultural manifestation, we can use theory that analyze Morin and Lotman complex cultural aspects. The selected focus was the 2006 Abre Alas car from the Vai-Vai Sanba s school from São Paulo. It was also analyzed the complement like Comissão de Frente, that in this specific parade had total interaction with studied and created by Raul Diniz allegory. We study this professional creation process documents (drafts and drawing) and the car s mounting pictures and others that contributes for this creation (institutional rules, synopsis, objects, research books and media critics). With this study, we could observe that even the carnavalesco that has been responsible by the show, the communications between him and the people that surround him, as the rules and restrictions that came from the different groups of this hybrid environment from where he take part, interfere on his creative process, with special notability for the mass media television. We could also know better the carnival phenomenon and specifically the Samba s schools parade
Essa dissertação tem como objetivo analisar o processo de comunicação na criação do carnavalesco Raul Diniz e apontar o quanto os limites e restrições, oriundos da mídia e da rede de comunicação das Escolas de Samba de São Paulo, interferiram nos procedimentos e escolhas deste profissional para a criação e montagem do espetáculo do desfile de uma Escola de Samba. O carnavalesco é o profissional da Escola de Samba que é tido como principal responsável e mediador para conceber um desfile de carnaval. A ele cabe receber, analisar e partilhar linguagens que são transformadas em símbolos. Raul Diniz foi escolhido como o melhor carnavalesco do século XX junto com Joãozinho Trinta e além de ter esta profissão, atua como artista plástico. Para compreendermos melhor seu processo de comunicação e criação, este estudo foi feito com base nos estudos metodológicos de crítica genética, com abordagem semiótica (Peirce). Por se tratar de carnaval, uma festa híbrida e de manifestação cultural, coube aqui o diálogo com teorias que analisam os complexos aspectos culturais (Morin e Lotman). O foco selecionado foi o Carro Abre Alas da Escola de Samba Vai-Vai, de São Paulo, elaborado para o desfile de 2006. Junto ao carro, foram também analisadas as composições que o complementam, assim como a Comissão de Frente, que no caso específico deste desfile, teve total interação com a alegoria aqui estudada e criada por Diniz. Observamos documentos do processo de criação deste profissional (esboços e desenhos) como também os da montagem do carro (fotos) além de outros que se tornaram pertinentes para contribuir para esta criação (regras das instituições, sinopses, objetos de apoio, livros de pesquisas, críticas da mídia). Pudemos observar com este estudo que mesmo o carnavalesco sendo o responsável pelo espetáculo, a comunicação entre ele e as pessoas que o cercam, assim como as regras e restrições, vindas dos mais diferentes grupos deste ambiente híbrido, o qual ele faz parte, interferem em seu processo criativo, dando destaque especial para o papel da mídia televisiva. Também pudemos conhecer melhor o fenômeno do carnaval, mais especificamente, os desfiles das escolas de samba e contribuir para preservar a memória desta festa popular e cultural na cidade de São Paulo
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Freire, Rebecca Loise de Lucia. "O desejo como fundador de uma ética: bases conceituais sobre a ética da psicanálise no Seminário VII de Jacques Lacan." Pontifícia Universidade Católica de São Paulo, 2015. https://tede2.pucsp.br/handle/handle/17113.
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Rebecca Loise De Lucia Freire.pdf: 678666 bytes, checksum: 808722cc334fc5c60f9cbf2c0d0d1959 (MD5)
Previous issue date: 2015-05-15It refers to a theoretical research, based on freudian lacanian orientation, that intends to investigate which are the propositions and concepts used at the VII seminary to establish the ethics of psychoanalysis. First of all, we prepared a presentation about the ethics doubts made by Sigmund Freud, in a brief way of his work, based on the text which the author dedicates to discuss questions related to order, ethics and moral in psychoanalysis. As a part of Lacan s theory, we chose to make a deeply reading of his seminary, Book VII, The ethics of Psychoanalysis, showed in 1959 and 1960, in which he argued and discussed around the theme of ethics in psychoanalysis representing a fundamental tool that emphaticizes what Freud´s work and the analytic experience brought as new. For Lacan, the singularity of each individual is the most important item to think about; psychoanalytic ethics is exactly a singular ethics, because of neurotic´s myth being a construction based on a fictional order, tangled in its fundamental fantasy. As the main objective of this search, we want to answer the following questions: What does it mean to say that ethics in psychoanalysis are the unconscious desire s ethics? This question, because of its complexity size, imply in many theoretical unrolling. The specific main of this search refers to get deeper, in this way to visit Lacan s work in the VII seminary epoch, on how the analytic practice deals with the singular desire questions of the individual unconscious, relating to the following aspects: a) theoretical contexts & inquest of the clinical practice; b) the relationship between das Ding with the causation of desire; c) the confront between Kant and Sade and the access of the Thing d) the tragicomical dimention of the psychoanalytic experience
Trata-se de uma pesquisa de natureza teórica, de orientação freudo-lacaniana, que pretende investigar quais são as proposições e os conceitos lacanianos empregados no momento do Seminário VII para fundamentar a ética da psicanálise. Inicialmente, elaboramos uma apresentação sobre o questionamento ético realizado por Sigmund Freud, em uma breve trajetória de sua obra, com bases nos textos em que o autor se dedica a conceitos que servem para discutir questões de ordem ética/moral para a psicanálise. Como recorte teórico dentro da obra de Jacques Lacan, elegemos fazer uma leitura aprofundada de seu Seminário, Livro VII, A ética da psicanálise , proferido nos anos de 1959 e 1960, no qual Lacan argumenta que a discussão que se reúne em torno do tema da ética da psicanálise mostra-se como um instrumento fundamental para salientar o que a obra de Sigmund Freud e a experiência da psicanálise trouxeram de inédito. Para Lacan, a singularidade de cada sujeito é a questão que interessa para pensar a ética da psicanálise. A ética do desejo é justamente a ética do singular pois o mito do neurótico é uma construção de ordem ficcional, enredado por sua fantasiafundamental. Como objetivo geral desta pesquisa, temos o intento de responder a seguinte interrogação: o que significa dizer que a ética da psicanálise é a ética do desejo inconsciente? Pergunta que, por ser de tamanha complexidade, implica em vários desdobramentos teóricos. Os objetivos específicos da pesquisa pautam-se em aprofundar, neste percurso de visitar a obra de Lacan na época do Seminário VII, como a prática analítica trabalha com a questão do desejo singular do sujeito do inconsciente, abordando os seguintes aspectos: a) contextos teóricos e problematização da clínica psicanalítica; b) a relação de das Ding com a causa do desejo; c) o confronto entre Kant e Sade e o acesso à Coisa; d) a dimensão tragicômica da experiência psicanalítica
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Raga, Emmanuelle. "Le Banquet et la "transformation du monde romain": entre Romanitas, Barbaritas et Christianisme :espace romain occidental, IVe-VIe siècle." Doctoral thesis, Universite Libre de Bruxelles, 2011. http://hdl.handle.net/2013/ULB-DIPOT:oai:dipot.ulb.ac.be:2013/209918.
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Ma thèse se concentre sur la question de la transformation de la pratique du banquet classique face, d’une part, à la nouvelle situation sociopolitique découlant de l’installation des royaumes dits successeurs et de la dissolution des structures politiques classiques ;et d’autre part, face à l’intensification de ce que l’on appelle communément la « christianisation » du monde romain. Mes recherches concernent le monde romain occidental (Gaule, Italie et Espagne) à partir du moment où le discours ascétique oriental se diffuse massivement en occident dans la seconde moitié du IVe siècle, mettant fin à ce que Robert Markus appelle le « christianisme antique ». La question principale de ma thèse concerne le discours chrétien et ascétique qui porte sur les questions alimentaires et les réponses données par les groupes sociaux dont l’usage du banquet classique est suffisamment documenté. En l’occurrence les aristocrates (en ce compris les évêques), les communautés cénobitiques et le mouvement anachorétique. La seconde question abordée dans mes recherches est celle posée par la présence « barbare » et l’image du mangeur barbare en ces siècles de transition socioculturelle. Le terminus ante quem de mes recherches se situe à la fin du VIe siècle, en un monde romain désormais indubitablement transformé.
La mia tesi si incentra sulla questione della trasformazione della pratica classica del banchetto nel confronto, da una parte con la nuova situazione sociale e politica dovuta all’insediamento dei regni post-romani, e, dall’altra, con l’intensificazione della cosiddetta “cristianizzazione” del mondo romano. La tesi riguarda lo spazio romano occidentale (cioè Gallia, Italia, Spagna) a partire dal momento in cui si diffonde la grande moda dell’ascetismo orientale dalla seconda metà del IV secolo. La questione principale della tesi, che occupa i capitoli tre e quattro, riguarda il discorso cristiano e ascetico sull’alimentazione e poi le risposte date dai gruppi sociali il cui uso del banchetto è documentato a sufficienza, in fatti specie gli aristocratici, il mondo monastico, e gli eremiti. I due primi capitoli riguardano, rispettivamente, la pratica del banchetto classico nella tarda antichità e la questione della presenza “barbara” e dell’immagine del mangiatore barbaro in quei secoli. La conclusione della tesi si colloca alla fine del VI secolo, in un momento in cui il mondo romano è indubbiamente trasformato.
My doctoral thesis concentrates on the question of the transformation of the classical banquet through the encounter with, on the one hand, the new sociopolitical situation due to the migration and installation of the new successor kingdoms ;and on the other hand, with the intensification of the Christianization of the Roman world. My research focuses on the Western Roman world (Gaul, Italy and Spain) from the moment in which the eastern ascetic discourse spreads widely in the West in the second half of the 4th century, causing what Robert Markus calls “The end of Ancient Christianity”. The main question of my thesis regards the Christian and ascetic discourse on food practices and the answers given by the social groups who’s uses of the banquet is documented enough. In this case, the aristocrats (within which the bishops), the monastic communities and the hermits. The second question taken into consideration in my thesis is the one presented by the “barbarian” presence and the literary image of the barbarian eater in these centuries of socio cultural transformation. The terminus ante quem of my research is placed at the end of the 6th century, in a undoubtly transformed Roman world.
Doctorat en Histoire, art et archéologie
info:eu-repo/semantics/nonPublished
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Lin, Pei-Wen, and 林珮汶. "Exploring Consumers Attitude of Social Dining From the Sharing Economy." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/86762352475789733115.
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碩士中原大學
資訊管理研究所
104
In recent years, the emergence of a "Share" of the concept of emerging business models ─ "Sharing Economy", such as Uber and Airbnb through "Sharing Economy" model has changed the traditional consumer market, and "Sharing Economy" in "eat" in the field of application is the "Social Dining", the concept is by sharing cooking, let diners from different fields around a table on the exchange. Simple explanation is that " use of the network platform making friends through food." and consumer participation in "Social Dining" factors influence the discussion. According to the survey, a year to eat Taiwan to spend 400 billion, and that the people of Taiwan do most Internet ranked first for the "use Internet community", so this research want to understand the consumers of Taiwan for the “Social Dining" Attitude This study was to investigate the use of questionnaire, for a total recovery of 429 valid questionnaires, according to the survey results, to give people who want to develop "Social Dining" platform or want to study "Social Dining" some of the recommendations.
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Hsieh, Miin-Yu, and 謝旻育. "Network Governance of Rural Social Enterprises：The Case of Love2Fruit’s “Dining Tables in The Fields”." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/eyy52q.
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碩士國立臺灣大學
建築與城鄉研究所
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The food crisis under globalization makes it hard for people to neglect the role of rural villages. The rural issues consistently have been discussed but seemed to have lost in many directions. As the government or market have been observed to work ineffectively in dealing with some problems resulted from modern society, this thesis aims to enhance our understandings regarding a new form of business organization, namely, the social enterprise, that has been observed to be one alternatinve mean to address rural issues. Specifically, it focuses on examining the governance mechanisms between social enterprises and their networked partners and uses a recent emerged Taiwanese social enterprise, Love2fruit, as the study case. In 2012, Love2fruit initiated a “Dining Tables in the Fields” project which serves feasts with local ingredients combined with unique rural experiences in the hope of evoking values of Taiwan’s rual villages. Based on data collected through participatory observation and in-depth interviews, this study particularly discusses how this rural social enterprise mobilize network resources required in undertaking its various “Dining Tables in the Fields” projects. According to this study, multiple governance mechanisms- market, hierarchy, social relations and value identity are identified that contribute to effective operation of Love2fruit-led networks in these projects. It is particularly noted that the governance mechanism might shift from value identity to the other traditional mechanisms when the social enterprise is confronted with the challenges resulted from organization expansion. Besides, in order to scale its social impacts, we also found that a social enterprise would employ different innovation-spreading strategies according to specific local contexts. Furthermore, as shown in our cases, to sustain its organization and business a social enterprise might adopt the branching strategy in the project of transferring innovation practices into rural villages.
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Long, Pham Hoang, and 范皇龍. "Assessing Beliefs, Attitudes and Behavioral Responses towardMobile Social Media: The Case of Casual-dining Restaurant." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/57906301676884890988.
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碩士中國文化大學
觀光事業學系
101
The evolution of mobile technology and high penetration rate of mobile devices has allowed the development of mobile marketing. Among mobile marketing applications, mobile social media has emerged as a powerful tool for communication between marketers and customers. However, research on customer’s perceptions about mobile social media has been scarce. Especially in restaurant industry, where competition is fierce, understanding how customer see and accept restaurateur’s messages is vital. Thus, the aim of this study is to provide an understanding of customer’s attitude toward marketing via mobile social media in the case of casual – dining restaurant. The scope of this study is respondents who has received mobile social media messages and went to casual dining restaurants during the last one month. This study yielded 311 valid responses through online survey. Data was analyzed using SEM. Customer consider mobile social media entertaining, informative, credible, personalized but irritate and not private. Results from SEM show that Entertainment, Personalization, Informativeness and Privacy are main factors influence Attitudes toward mobile social media, which in turn positively influence brand attitude. Brand attitude also positively influence behavioral intentions. Knowledge derived from this study can help marketers to better design marketing campaigns and gain advantage in attracting customer.
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"An Empirical Study on the Influence of Social Networks and Menu Labeling on Calorie Intake in a University Dining Hall." Master's thesis, 2014. http://hdl.handle.net/2286/R.I.25835.
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"Adoption and Resistance of Service Innovations by Travelers in the Sharing Economy." Doctoral diss., 2019. http://hdl.handle.net/2286/R.I.53760.
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abstract: This dissertation examines travelers’ innovation adoption and repurchase behaviors in the sharing economy. The central question is to what extent the tourism industry embraces service innovations in the sharing economy. Predicated upon behavioral reasoning theory, this research makes a contribution to the tourism study and diffusion of innovation literature, by exploring the influence of travelers’ reasonings in the innovation decision process. The dissertation follows a two-study format. The analysis contextualizes reasons for and against adoption, by incorporating appropriate constructs relevant to service innovations in social dining services (Study 1) and ride-sharing services (Study 2). An exploratory mixed methods approach is taken in both studies. The survey data and the semi-structured interviews are used to identify the context-specific reasons for and against adoption. And, a series of statistical analyses are employed to examine how reasonings influence intentions to adopt social dining services (Study 1) and intentions to repurchase ride-sharing services for the next trip (Study 2).
The main results suggest that both reasons for and reasons against adoption have countervailing influences in the psychological processing, supporting the validity of the research models. The findings also reveal that different psychological paths in travelers’ adoption and repurchase intentions. In Study 1, the trustworthiness of service providers attenuates the reasons against adoption and enhances the likelihood of adopting social dining services in the pre-adoption stage. In Study 2, attitude strength functions as an additional construct, which mediates travelers’ attitudes and ultimately intentions to repurchase ride-sharing services for the next trip in the post-adoption stage. By developing and testing a framework comprising a set of consumers’ beliefs, reasonings for adoption and resistance, attitudes towards adoption, and behavioral responses to the sharing economy, the insights gleaned from this research allow practical recommendations to be made for service providers, platform providers, and policy makers in the tourism industry.Dissertation/Thesis
Doctoral Dissertation Community Resources and Development 2019
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Chudárková, Pavlína. "Stravovací návyky středoškoláků." Master's thesis, 2014. http://www.nusl.cz/ntk/nusl-339690.
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(in English) Aims: The aim of the diploma thesis was to monitor the eating habits of students from chosen high school which is located in Prague. These habits were taken into consideration with regards to social aspects of food and the causes of overweight and obesity. Methods: Qualitative research was used as the default method to determine the objective of the thesis. Based on literature review the survey was created. The respondents subjectively evaluated a set of questions relating to food and eating habits. Results: According to the findings, a major impact on eating habits of high school students has a family in general or household, in which students live. Cooking trend at home plays an important role, even when talking about boom in eating at restaurants and fast foods. Regardless of household income, students are used to really eat most often at home (breakfast and dinner) and at school (lunch). As for eating habits, respondents, from the vast majority, do not pay any attention to this process. And even if the results of the research showed that a large majority of students think they eat healthily, then less than half of them is not satisfied with own weight. Household income therefore has no significant effect on the eating habits in selected high school students. According to the...
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Heins, Marlon. "Missionarische Kraft des biblischen Abendmahls: Das korinthische Herrenmahl als effektives, missionarisches Werkzeug, aufgrund seines Ursprungs im hellenistischen Gastmahl." Diss., 2011. http://hdl.handle.net/10500/4829.
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Text in GermanEssen und Trinken haben im Neuen Testament einen hohen Stellenwert. Die ersten Christen haben sich regelmäßig beim Mahl getroffen. Die ausführlichste Beschreibung einer solchen Mahlzeit findet sich in 1Kor 11,17-34, in den paulinischen Ausführungen zum Abendmahl der Korinther. Im Verlauf der weiteren Kirchengeschichte hat das christliche Abendmahl einiges an Veränderung erfahren. Diese Arbeit soll zeigen, dass urchristliche Mahlfeiern wenig mit unseren heutigen Mahlfeiern gemeinsam hatten. Ein besonderer Fokus soll darauf liegen, in wie weit die Urgemeinde ihre Mahlfeiern gerade auch zu missionarischen Zwecken verwendet haben, ein Zusammenhang, dem seit frühster Kirchengeschichte keine wirkliche Beachtung mehr geschenkt worden ist. Schlüsselbegriffe Herrenmahl, Mahlgemeinschaft, Eucharistie, Antikes Gastmahl, Mission, Ungläubige
Eating and drinking have an important position in the New Testament. That is due to the fact, that Early Christian’s meat regularly at communal meals. The most detailed description of such a meal could be found in 1Cor 11, 17-34, the Pauline depiction of the Lords Supper. But during the progress of church history Christian communion changed significantly. This paper wants to show, that the Early Christian’s communion had little in common with our communion today. A special focus should be lie on the fact, that the early church used their communion for missionary purpose, a connection that got lost quickly in the first centuries of church history.
Christian Spirituality, Church History and Missiology
M. Th. (Missiology)
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Crab, Maria Antoanett. "Customer experience in a Hungarian fine dining restaurant: a marketing perspektive." Master's thesis, 2020. http://hdl.handle.net/10400.1/15390.
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Este relatório descreve o papel e as respetivas tarefas que um gerente de experiências realizou num restaurante de fine-dining na Hungria. No início, o relatório visou a literatura existente sobre a experiência do cliente e a literatura sobre a gestão de pistas ou clues management. Verificou-se que a economia das experiências de Pine e Gilmore (1998) conduziram a uma transformação da indústria e da academia, visto que o foco deixou de ser a transação de produtos e serviços para passar a ser o consumo das experiências. A revisão da literatura permitiu também verificar que as experiências devem ser geridas dado a sua complexidade e subjetividade. Constatou-se também que as experiências gastronómicas na restauração devem proporcionar aos clientes uma experiência memorável, e que o gerenciamento de pistas é uma opção viável para gerenciar a experiência do cliente neste setor. O estágio decorreu de Junho a Novembro, no grupo Zsidai, que é grupo proprietário do Pierrot's Restaurant, sobre a supervisão de dois gerentes do Restaurante Pierrot’s. Durante o estágio foi verificada a importância do uso do gerenciamento de pistas, ou seja, pistas funcionais, humanísticas e mecânicas. Estes atributos da experiência de fine-dining podem ser vistos como pistas de experiência. A perspectiva Clue Management significa que os clientes captam pistas que podem ser distinguidas em termos de pistas funcionais, mecânicas e humanas. As pistas funcionais criam uma perceção racional respondendo à pergunta o quê, enquanto as pistas mecânicas e humanistas causam mais impacto na emoção do que na razão. Como os restaurantes de fine-dining representam um segmento de mercado de nicho, pelo que é importante que os gestores identifiquem os pontos fortes e fracos dos serviços e da experiência oferecida. Neste sentido, os gerentes devem identificar os principais atributos da experiência que podem influenciar a satisfação e as memorias dos clientes, tais como a qualidade dos alimentos, o tipo de alimentos, a qualidade de serviço, a atmosfera do local, o preço, a inovação nos menus e serviço, a distintividade da oferta, o engagement , a co-criação e ainda a autenticidade. No decurso do estágio foram realizadas várias tarefas: Gerenciamento e controlo dos custos de alimentação, análise SWOT, pesquisa sobre grau de satisfação dos funcionários, avaliação da popularidade dos menus, e ainda Revenue Management. A elaboração de uma análise SWOT com a ajuda do gerente geral e de outros membros da equipa permitiu também posteriormente há necessidade de realizaram-se reuniões de brainstorming, para se identificarem os pontos fracos, fortes, oportunidades e ameaças. Esta experiência foi bastante gratificante, visto que permitiu também aprender como as fraquezas e ameaças poderiam ser transformadas em pontos fortes e oportunidades. No mesmo contexto, o mundo de hoje requer que os gerentes de experiências consigam e saibam gerenciar as avaliações on-line do restaurante. A gestão dos comentários do Tripadvisor, Google e Michelin foram deste modo tarefas fundamentais. Os comentários positivos e negativos mostraram ter impacto no valor da marca e no desempenho financeiro do restaurante. Assim, responder aos clientes para manter uma boa conexão com o cliente ou contestar qualquer comentário injusto é crucial. O estágio também permitiu aprender a utilizar o Open Table Revenue Management Software, software que auxiliou a controlar o lead time da reserva; a origem das reservas; o tamanho de grupos de clientes e o tempo médio gasto pelos clientes no restaurante.
As tarefas do estágio descritas e a análise crítica realizada mostram que o estágio permitiu que aprendesse sobre as tarefas que um gerente experiencial precisa realizar para proporcionar uma ótima experiência gastronómica aos clientes. Para estar envolvido em serviços de alta qualidade e fazer parte de uma equipa, a orientação do gerente geral é crucial. A aprendizagem na resolução de conflitos foi fulcral assim como o trabalho em equipa, mesmo em situações de tensão. Trabalhar num restaurante é lidar com pessoas. Isso inclui não apenas o gerenciamento dos convidados e a sensibilidade para sentir o que o convidado exige (por exemplo, conversar com eles ou deixá-los disfrutar da refeição), mas também ser um membro integral da equipa. Trabalhar na equipa da Pierrot’s, permitiu a criar amizades e conhecer outras realidades e personalidades. A equipa participou ativamente, apoiando e auxiliando as atividades desenvolvidas durante o estágio com vista a um melhor desempenho diário, e permitiu tornar a gestão da experiência no restaurante mais rica, para os consumidores e staff. Por exemplo, o questionário à satisfação dos funcionários ajudou os gerentes do restaurante a reconhecer que existiam lacunas que precisam de ser preenchidas para manter a equipa motivada. Outro exemplo, foi o trabalho em equipa que foi feito para a análise SWOT. Toda a equipa veio mais cedo para trabalhar, apenas para ajudar a identificar lacunas e oportunidades para a primeira análise SWOT a ser feita no restaurante. O sentimento de pertença a uma equipa que o foi experienciado desde o primeiro momento do estágio, foi também ele sentido pelos clientes, os quais muitas vezes comentaram que o ambiente no restaurante era muito positivo entre os colegas. Em conclusão, o papel de um gerente de experiências ou gerente experiencial num restaurante de requinte ou de fine-dining é crucial, visto que esta função envolve os vários departamentos do restaurante e, essencialmente garante que os clientes tenham uma experiência única, distinta e memorável. Além disso, o relatório demonstrou a importância da formação académica, uma vez que diferentes disciplinas relacionadas com a gestão, marketing e o turismo foram essenciais para entender, apreender e executar as múltiplas tarefas que um gerente de experiências tem ao seu cargo para realizar durante o dia. Por fim, o estágio proporcionou uma oportunidade de crescimento profissional, académico e pessoal, sem negligenciar a importância da experiência dos clientes.This report describes the role and tasks of an experience manager in a Hungarian fine-dining restaurant. In the beginning the report revised the existing literature on customer experience and clues management literature. It was found that fine dining experiences at restaurants should provide customers a memorable experience, and that clues management is a viable option to manage customer experience within this sector. The internship took place from June to November, at the Zsidai Group, group that owns the restaurant Pierrot ’s Restaurant. During the internship the importance of the using the clues management, namely funcional, humanic and mechanical was experienced. During the internship, with the supervision of the Pierrot ’s Restaurant General Managers, several tasks were performed throughout the internship: Food cost management, SWOT analysis, employee satisfaction survey, popularity menu assessment and profitability monitoring and control. The internship also permitted to learn and use the Open Table Revenue Management Software, which allowed to control the reservation lead time; the origin of the reservations; the parties size, and the average time spent by customers at the restaurant. In conclusion, the role of an experience manager at a fine dining restaurant is crucial, involving several departments of the restaurant and more importantly assuring customers have a unique, distinctive and memorable experience. Furthermore, the report showed the importance of having an academic background, since different theoretical disciplines related to management, marketing and tourism were essential to understand, learn and perform the multiple tasks an experience manager has to undertake during the day. Lastly, the internship provided an opportunity to grow professionally, academically and personally without neglecting how important it is to focus on the customers’ experience.
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Silva, Maria Teresa Romão Ferreira Pereira da. "What drives consumers’ decision on dining out patterns? : the case of the portuguese population." Master's thesis, 2020. http://hdl.handle.net/10400.14/31248.
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In the present dissertation, eighteen different associations between the frequencies of Dining
out during the week and Dining out during the weekend with socio-demographic variables,
cooking-related motivations and dietary restraints were analysed. Data from national and
international public databases together with data from an online survey conducted in April
2019, which collected 528 valid responses from Portugal, were used in the study. The
purpose of this research was to describe the Portuguese dining out patterns. The frequency of
dining out during the week was found to be positive and significantly correlated to not having
children, preference to cook and the dietary restraint consumption of high-calorie food and
drinks, as well as light, low-fat & diet food and drinks, while there is a negative correlation
with aptness for cooking. The frequency of dining out during the weekend is positively
associated to not having children living in the same household. Average monthly income is
positively correlated to both frequencies of dining out: during the Week and during the
Weekend. The frequency of dining out is not significantly associated to age, measured by
Millennials versus Non-Millennials.Na presente dissertação estão inseridas dezoito associações distintas entre as frequências de jantar fora durante a semana e durante o fim-de-semana com variáveis sociodemográficas, motivações para cozinhar e restrições alimentares foram analisadas. Dados recolhidos de bases de dados públicas, tanto nacionais como internacionais, em conjunto com os resultados de um questionário online, realizado em Abril de 2019 e que obteve 528 respostas válidas, foram incluídos no estudo. Os resultados revelam que existem associações positivas entre a frequência de jantar fora durante a semana e o não se ter filhos, gostar de cozinhar e a restrição alimentar de consumir comida ou bebidas com um elevado número de calorias, bem como rotuladas como light, low-fat ou diet, enquanto que a correlação com aptidão para cozinhar é negativa. A frequência de jantar fora durante o fim-de-semana está positivamente associada com não ter crianças a viverem na mesma casa. O rendimento mensal médio está positivamente correlacionado com ambas as frequências de jantar fora: durante a semana e durante o fim-de-semana. As frequências de jantar fora não estão associadas com a idade, medida como Millennials versus Non-Millennials.
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Leitão, Diana Filipa Gonçalves Pires. "A marca Ricardo Diniz." Master's thesis, 2018. http://hdl.handle.net/10400.14/27046.
Full textAbstract:
O termo “Marca Pessoal” foi mencionado pela primeira vez por Tom Peters num artigo
da famosa revista de gestão Fast Company, onde “pessoas” ou “indivíduos” estavam no centro
do palco de serem comercializados e marcados. Portugal foi uma grande superpotência naval
há cerca de 500 anos com nomes como Vasco da Gama, entre muito poucas pessoas, Ricardo
Diniz surgiu como herói náutico de Portugal e Navegador Solitário realizando viagens ousadas
e expedições marítimas carregando a bandeira portuguesa ao redor do mundo. Dado o facto
de que ele também é um empreendedor, autor, palestrante inspiracional e coach, há boas razões
para acreditar que ele oferece a oportunidade perfeita para estudar o tópico de Marca Pessoal.
Através de uma revisão completa da literatura focada em duas áreas, a saber, Liderança e Marca
Pessoal, foi elaborado um marco conceitual com o objetivo de compreender como a Marca
Ricardo Diniz se desenvolveu e se cultivou para compreender os diversos processos e
explicações causais da Marca Pessoal Ricardo Diniz. Entre os vários conceitos e teorias
discutidos e usados inicialmente, o Modelo Autêntico da Marca Pessoal de Rampersad (2009)
foi usado como modelo chave numa abordagem de pesquisa qualitativa baseada em pesquisa
narrativa, conduzindo uma entrevista em profundidade juntamente com informações
detalhadas que ajudaram a entender a evolução da sua marca pessoal. Vários aspetos-chave da
sua marca pessoal foram descobertos, incluindo a sua ambição pessoal de marca e declaração
de marca pessoal: “Cultivar o potencial humano”, e as ligações que essa declaração tem com
as suas atividades e funções como empreendedor, navegador solitário, autor, coach e
palestrante motivacional. Além disso, as preferências ou perceções ideais de como Ricardo
Diniz se esforça para posicionar a sua imagem de marca ou posição de marca foram
encontradas e discutidas. A participação de Ricardo Diniz na partilha da sua ambição de marca
pessoal e da sua declaração de marca, da sua análise SWOT de marca pessoal e os fatores
críticos de sucesso da sua marca mostraram como usar uma abordagem ou modelo metódico
baseado numa estrutura definida pode ajudar a cultivar uma marca pessoal.The term “Personal branding” was first mentioned by Tom Peters in an article of the famous management magazine, Fast Company, where “persons” or “individuals” were at the centre-stage of being marketed and branded. Portugal was a great naval superpower about 500 years ago with names like Vasco da Gama to its credit, among very few people Ricardo Diniz emerged as Portugal’s modern day nautical hero and Solo Sailor making daring voyages and sea expeditions carrying the Portuguese flag around the world. Given the fact that he is also an entrepreneur, author and inspirational speaker and coach, there’s good reason to believe that he provides the perfect opportunity to study the topic of Personal Branding. Through a thorough review of literature focused on two areas namely Leadership and Personal Branding, a conceptual framework was set with the goal of understanding how the Ricardo Diniz Brand developed and cultivated in order to be able to understand the various processes and causal explanations of Ricardo Diniz’s Personal Brand. Among the various concepts and theories discussed and used initially, Rampersad’s (2009) Authentic Personal Branding Model was used as the key model in a qualitative research approach based on narrative research by conducting an in-depth interview along with detailed information that helped in understanding the evolution of his Personal Brand. Several key aspects of his personal brand were discovered, including his Personal Brand Ambition and Personal Brand Statement: “Cultivating human potential”, and the linkages this statement has with his activities and roles as an entrepreneur, solo sailor, author, coach and motivational speaker. In addition, the ideal preferences or perceptions of how Ricardo Diniz’s strives to position his brand image or brand position were found and discussed. Ricardo Diniz’s participation in sharing his Personal Brand Ambition and Brand Statement, his Personal Brand SWOT analysis and his brand’s critical success factors gave insights into how using a methodical approach or model based on a defined framework can help cultivate a personal brand.
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Grafl, Stephan Philipp. "The development of an authentic Mexican Food concept in Europe." Master's thesis, 2017. http://hdl.handle.net/10362/24136.
Full textAbstract:
Mexican food is on-trend. Top chefs around the world appreciate the variety of the cuisine and
see a tremendous potential in it. In Europe, people are lacking knowledge of Mexican cuisine,
because Mexican food services are rare in terms of authenticity and an adapted version of it is
prevalent.
Therefore, this work project focuses on the development of authentic Mexican food concept in
Europe. Based on actual findings as well as primary and secondary research, four potential
concepts are elaborated and evaluated in order to come up with a top concept – “Mercado
Auténtico” with its mission, target markets, positioning and marketing-mix.
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YEN, MING-CHHUNG, and 晏明強. "LATE SUNG''S SOCIAL AND ECONOMIC PROBLEMS AND THE STUDY OF "CHING-DING KUNG-TIEN-FA"." Thesis, 1996. http://ndltd.ncl.edu.tw/handle/75196053584703472260.
Full text
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Balkrisna, Priya. "The development of an authentic Indian restaurant concept in Portugal - idea implementation." Master's thesis, 2021. http://hdl.handle.net/10362/123164.
Full textAbstract:
Recent trends demonstrate a crescent demand for ethnic restaurants in Portugal, that Indian cuisine is not as well-entrenched as other international gastronomies and that current offers are mostly characterised by commercialised food and lack of differentiation. Hence, to capitalise on the market gap, the authors developed a unique detailed concept that aims to deliver a novel experience of Indian culture and cuisine, rooted in authentic and sustainable values, to adventurous food seekers. For the development of an authentic Indian restaurant concept in Portugal, focus is given to the most critical aspects for a successful business implementation.
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Rêgo, Jorge Miguel Menezes. "Controlo orçamental e gestão de produto na D. Dinis Business School." Master's thesis, 2018. http://hdl.handle.net/10400.8/3517.
Full textAbstract:
O presente relatório foi desenvolvido com base no trabalho efetuado durante um estágio curricular do Mestrado em Gestão da Escola Superior de Tecnologia e Gestão do Instituto Politécnico de Leiria realizado na Associação D. Dinis Business School (DDBS) no período decorrido entre 3 de outubro de 2016 e 15 de fevereiro de 2017.
O objetivo deste estágio consistiu na realização de tarefas focadas em Controlo de Gestão e Controlo Orçamental que permitiram não só aplicar os conhecimentos reunidos ao longo do mestrado como também enriquecer a aprendizagem acerca destas áreas. O desafio proposto neste âmbito consistiu de grosso modo em analisar os custos referentes ao Marketing, com enfoque no Retorno Sobre o Investimento – Return on Investment (ROI) gerado em cada produto da DDBS (i.e. cursos de formação). Durante o estágio foi possível conhecer qual o método de controlo efetuado pela DDBS e com base neste conhecimento desenvolver um plano de implementação de um novo conceito orçamental baseado em dados reais da Associação de anos anteriores. Esta tarefa iniciou-se com a recolha de dados referentes aos anos de 2016 e 2017 para posterior comparação e análise. Posteriormente, procedeu-se à inserção de todos os dados de despesas de Marketing inerentes aos cursos numa nova base de dados de modo a verificar o ROI gerado por cada um.
Seguidamente iniciou-se uma nova fase de análise pormenorizada dos meios online de Marketing (Facebook e Google Adwords) abrangendo todas as informações dos cursos até se obter a taxa de conversão de cada um. Esta taxa foi calculada com base no número de cliques em anúncios online e o número de inscrições efetivas nos cursos.
Indo ao encontro do desafio proposto neste estágio prosseguiu-se à criação de um novo orçamento de modo a definir um montante orçamental ideal a investir no Marketing online que permita atingir o número mínimo de alunos previamente calculado pela DDBS. A complementar este trabalho procedeu-se ainda ao cálculo dos desvios orçamentais referentes aos anos em análise apurados consoante os limites anuais impostos pela DDBS.
Resumidamente, este relatório reflete uma análise profunda e pormenorizada, com base em dados reais para a obtenção de um orçamento adequado e adaptado a cada curso, proporcionando um melhor retorno e diminuição de custos desnecessários para a DDBS.
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Granjeiro, Tânia Neto. "Sistemas de controlo de gestão: o caso da incubadora D. Dinis." Master's thesis, 2014. http://hdl.handle.net/10400.8/2688.
Full textAbstract:
Com vista à conclusão do Mestrado em Controlo de Gestão, da Escola Superior de
Tecnologia e Gestão, pertencente ao Instituto Politécnico de Leiria, surgiu a oportunidade
de estagiar na Incubadora D. Dinis (IDD) entre setembro de 2013 e abril de 2014.
O objetivo do estágio na Incubadora centrou-se na criação de um “departamento”
financeiro, onde as principais funções a desenvolver seriam uma análise à Incubadora
através de um conjunto de indicadores financeiros, ao controlo orçamental, controlo dos
consumíveis necessários para a gestão do edifício, pagamento a fornecedores e faturação,
assim como todas as tarefas inerentes ao bom funcionamento da Incubadora.
Os sistemas de controlo de gestão (SCG) têm cada vez mais, um impacto na performance
da organização, sendo vital para o sucesso da mesma a implementação de instrumentos
adequados à sua realidade.
Com estes instrumentos pretende-se que haja um controlo e monitorização dos planos de
ação traçados para que se consigam atingir os objetivos propostos.
Assim, o presente relatório foca os principais instrumentos do controlo de gestão
necessários ao bom desempenho das organizações apresentando o caso real da Incubadora
D. Dinis.
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Chen, Yi-Jing, and 陳怡菁. "Female’s Social Network, Daily Works and Local Knowledge Transmission in a Tea Country--With the Case Study of Ping-Ding Village in Yulin County." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/76184197293645703020.
Full textAbstract:
碩士國立雲林科技大學
文化資產維護系碩士班
93
This is a case study in PingDing Village in Yunlin Country. The purpose of the study is to discuss the relationship between the social networks, daily works and the local knowledge. The research mainly focuses on PingDing females. First one is to realize the PingDing females’ social network from daily life how to become the way to study local knowledge. Second, to understand PingDing females how to learn the local knowledge from the daily works. Third, PingDing females how to construct the types in learning local knowledge from the females’ social network and daily works. On this study, the researcher takes the research of anthropology to take observation in the field. The consequence of the study, we find the ways that PingDing females learn the local knowledge is including of relationship between relative, neighborhood, industry, trade, club and community. On the other hand, to know the local knowledge how to develop from females’ daily works, we find three sides, industrial working, housework and public works. From the study, we draw some conclusions including the six types of learning the local knowledge. There are habitual learning, imitable learning, familiarity learning and experienced learning. Secondly, we find the daily works that the females deal with now are different from before. Thirdly, we find the community renaissance brings new learning chances to PingDing females.
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Paula, Frederico dos Santos Monteiro Reis. "QualHouse : haute cuisine dilemmas." Master's thesis, 2019. http://hdl.handle.net/10400.14/26940.
Full textAbstract:
QualHouse was a company specialized in commercializing gourmet semi confectioned food products to the HORECA Channel operating in Portugal. It prized itself of bringing to the market differentiating goods that were unique, of superior quality and that allowed the fine dining chefs to save resources like time and money, giving them more freedom for their innovation and experimentation processes.
With the change in consumer behavior, especially in their dining habits due to the adverse economic situation the country was facing, QualHouse and the restaurant industry were taking a hit. So, the company saw itself in a position where it had multiple strategic paths it could take, all of them with certain risks that could mean its demise. Eventually, the company came around with a decision that better suited its resources and capabilities and especially better attended to its clients' needs.
This Thesis includes a Literature Review with the relevant academic topics to address the decision-making process of QualHouse and a Teaching Note with the analysis of the questions that the case study raises.QualHouse era uma empresa especializada na comercialização de produtos alimentares gourmet semi confecionados ao canal HORECA a operar em Portugal. Prezou-se de trazer para o mercado mercadorias diferenciadoras que eram únicas, de qualidade superior e que permitiam aos chefes da alta cozinha poupar recursos como tempo e dinheiro, dando-lhes maior liberdade para os seus processos de inovação e experimentação. Com a mudança de comportamento do consumidor, especialmente nos seus hábitos de refeições devido à situação económica adversa que o país enfrentava, a QualHouse e a indústria da restauração estavam a sofrer um golpe. Então, a empresa viu-se numa posição onde tinha múltiplos caminhos estratégicos para enveredar, todos com certos riscos que poderiam significar a sua morte. Eventualmente, a empresa chegou a uma decisão mais adequada aos seus recursos e capacidades, e especialmente que melhor respondia às necessidades dos seus clientes. Esta Tese inclui uma Revisão de Literatura com os tópicos académicos relevantes para abordar o processo de decisão da QualHouse e uma Nota de Aula com a análise das questões que o caso de estudo levanta.
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Manta, João Carlos de Andrade. "Rota D. Dinis: à descoberta de um novo mundo: estratégia de Marketing Digital para atração de turistas ao Pinhal do Rei." Master's thesis, 2018. http://hdl.handle.net/10400.26/25418.
Full textAbstract:
No âmbito do Projeto de Dissertação de Mestrado pretendo criar uma estratégia de Marketing
Digital para o Pinhal do Rei, situado na região de Leiria, com o objetivo de colocar esta região no
mapa como um destino de turismo de natureza. Daqui nasce a marca “Rota D. Dinis – À descoberta
de um novo mundo”.
A Rota D. Dinis é uma marca que já se encontra registada por mim e que tem como objetivo
a criação e distribuição de rotas dedicadas ao pedestrianismo, cicloturismo e veículos motorizados a
todos os turistas e habitantes locais.
O mercado turístico português está em constante evolução e este projeto pretende ser
estruturado de forma a atrair investimento nacional para a região do Pinhal Litoral, na medida em que
este se encontra pouco desenvolvido a nível turístico, embora detenha um forte potencial de
crescimento.
Após inquirir alguns autarcas e habitantes locais, é possível comprovar o interesse regional
deste projeto. Se por um lado possibilita um serviço de utilidade pública, por outro, dinamizam-se
diversos sectores de atividade desta região.
As ideias que existem para este projeto podem revitalizar o turismo da região e criar vários
negócios paralelos. Adaptada às exigências económicas que o país exerce, a Rota D. Dinis é um
projeto com futuro e pretende fixar-se como uma referência no mercado nacional e europeu das rotas
turísticas.
Preparada para chegar aos públicos mais exigentes e adeptos das novas tecnologias, a Rota D.
Dinis espera passar, no futuro, pelos dispositivos móveis de todos os adeptos de desporto de natureza,
tanto em Portugal como no resto do mundo.In the scope of the Master Dissertation Project, I intend to create a Digital Marketing strategy for Pinhal do Rei, located in the region of Leiria, with the objective of placing this region on the map as a nature tourism destination. From this is born the brand "Rota D. Dinis - Discovering a new world". Rota D. Dinis is a brand that is already registered by me and which aims to create and distribute routes dedicated to walking, cycling and motorized vehicles to all tourists and locals. The Portuguese tourism market is constantly evolving and this project aims to be structured in such a way as to attract national investment to the region of Pinhal Litoral, as it is poorly developed in tourism, although it has a strong potential for growth. After inquiring some local councilors and local inhabitants, it is possible to prove the regional interest of this project. If on the one hand it makes possible a public utility service, on the other, various sectors of activity of this region are boosted. The ideas that exist for this project can revitalize the tourism of the region and create several parallel businesses. Adapted to the economic requirements that the country exercises, Rota D. Dinis is a project with a future and aims to establish itself as a reference in the national and European market of tourist routes. Prepared to reach the most demanding audiences and followers of new technologies, Rota D. Dinis expects to pass, in the future, by the mobile devices of all nature sports fans, both in Portugal and in the rest of the world.
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Carvalho, Ricardo José Gôja de Sousa Fontes de. "O perfil e as motivações do visitante gastronómico e do enoturista de Guimarães." Master's thesis, 2015. http://hdl.handle.net/1822/40765.
Full textAbstract:
Dissertação de mestrado em Geografia (área de especialização em Planeamento e Gestão do Território)O turismo é um setor que encerra serviços e atividades ligadas às deslocações, alimentação, alojamento, circulação de produtos típicos, atividades relacionadas com os movimentos culturais, de lazer, de entretenimento e de visitas. Está associado também a um conjunto de serviços que tem por objetivo promover, executar e planear os serviços de receção e de viagens, hospedagem e atendimento aos grupos e aos indivíduos, fora das suas residências habituais. O estudo dos fenómenos turísticos apresenta uma característica multidisciplinar, ou seja, envolve várias áreas de estudo tais como, a sociologia, a economia, a psicologia, a história, a antropologia e a geografia. Segundo a Associação Internacional do Turismo Gastronómico (I.C.T.A.), o turismo gastronómico é um nicho de mercado emergente. No Plano Estratégico Nacional do Turismo 2007-2015 (Ministério da Economia e do Emprego, 2012), o turismo gastronómico e dos vinhos foi considerado como um dos produtos estratégicos do turismo nacional. O mesmo plano equacionou a divulgação da qualidade e da riqueza da gastronomia e dos vinhos. Tendo por base estes pressuposto, o objetivo principal do presente estudo consiste em realizar uma caracterização do perfil do visitante gastronómico e do enoturista do município de Guimarães, utilizando variáveis demográficas e comportamentais (e.g., os hábitos dos visitantes). Também, se tenta confirmar se os visitantes nacionais e estrangeiros vêm a Guimarães, por motivos gastronómicos e enoturísticos. Por último, aferir se os visitantes realizam os dois tipos de turismo: o gastronómico e o enoturismo e quais os motivos gastronómicos dos visitantes. A caraterização do perfil do visitante gastronómico e do enoturita de Guimarães foi baseada no tratamento e na análise da informação de inquéritos e de entrevistas realizados e da análise do perfil e dos comentários dos visitantes dos restaurantes de Guimarães do website Tripadvisor. Concluímos que o visitante gastronómico e o enoturista são, sobretudo, homens acima dos 35 anos e casados. Apresentam uma formação académica superior, vêm das regiões do Alentejo, de Lisboa, do Porto e do Minho. Gostam de repousar e de saborear uma boa refeição (salgado ou doce) num estabelecimento de restauração ou numa quinta/adega. São portugueses, espanhóis, brasileiros, franceses, ingleses e alemães, são exursionistas, vêm acompanhados pelas esposas(os), família e amigos e não fazem reserva. Apreciam os pratos típicos (e.g., os rojões à moda do Minho, a vitela assada, o cabrito assado, as Tortas de Guimarães e o Toucinho do Céu) e gostam dos vinhos verdes e maduros. Apreciam as provas de vinho e as visitas às vinhas, dão muito boas classificações aos estabelecimentos de restauração e das quintas/adegas de Guimarães e as suas principais motivações são “Repousar e saborear uma boa refeição num restaurante, numa quinta ou numa pastelaria”.
Tourism is a sector that includes services and activities related to travel, food, accommodation, circulation of typical products, activities related to the cultural movements, leisure, entertainment and visits. It is also associated with a set of services that aims to promote, implement and plan the reception and travel services, accommodation and assistance to groups and individuals, outside their usual homes. The study of tourism phenomenon has a multidisciplinary character, i.e., it involves several areas of study such as sociology, economics, psychology, history, anthropology and geography. According to the International Association of Gastronomic Tourism (ICTA), the gastronomic tourism is an emerging market niche. The National Strategic Plan for Tourism 2007- 2015 (Ministry of Economy and Employment, 2012), the gastronomic tourism and wine was considered one of the strategic products of domestic tourism. The same plan aims to promote the quality and richness of the cuisine and wines. Based on these assumptions, the main aim of this study is to conduct a characterization of the gastronomic visitor profile and the city of Guimarães enoturista using demographic and lifestyle factors (i.e., the habits of visitors). Also, trying to confirm whether domestic and foreign visitors come to Guimarães, for dining and enoturísticos reasons. Finally, check whether visitors carry out the two types of tourism: the gastronomic and wine tourism and gastronomy which motives of visitors. The characterization of the gastronomic visitor profile and the Guimarães wine tourism was based on the treatment and analysis of information from surveys and interviews conducted and analysis of profile and comments of visitors to Guimarães restaurants Tripadvisor website. The gastronomic visitor and enoturista are mainly men over 35 years old and married. Have superior academic training, come from the regions of Alentejo, Lisbon, Porto and Minho. They like to rest and enjoy a good meal (salty or sweet) in a catering establishment or a farm/ winery. Portuguese, Spanish, Brazilian, French, English and German, are exursionistas, are accompanied by their wives (the) family and friends and do reserve. Enjoy the typical dishes (i.e., the roasted pork of Minho, roast veal, roast kid, “Tortas de Guimarães” [squash, eggs, almond and sugar] and “Toucinho do Céu” [bacon from heaven]) and like the green and ripe wines. They also enjoy the wine tasting and visits to the vineyards, they give excellent ratings to catering establishments and the farms/wineries of Guimarães and its main motivations are "Stand and enjoy a good meal in a restaurant, a farm or a pastry."
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Brochado, Fernando Jorge Almeida Oliveira. "What makes an exceptional cuisine that worth a special journey?" Doctoral thesis, 2018. http://hdl.handle.net/10071/16557.
Full textAbstract:
The food tourism supply chain includes as consumption activities "Fine dining" and as classification schemes the "Michelin star system". Despite the growing interest in luxury dining, there are only a few studies published about the high-end of the restaurant industry. The main objective of study two was to identify the main dimensions of the Michelin Stared Restaurant experiences as revealed by customers’ narratives shared in social media websites in the post-purchase phase of their experience. Moreover, this dissertation aims at studying whether the dimensions of the experience vary according to market segments (client type, gender and age) an according to value ratings. Mixed content analysis methods, combining Leximancer with narrative analysis, were used to identify the main themes in restaurant reviews. Moreover, the main themes were graphically displayed in a concept map. The results were based into two samples, from Portuguese two-star restaurants, and from three star restaurants worldwide. The analysis revealed that 12 main themes describe the fine dining experience, as follows: "restaurant", "food service", "menu", "chef", "wine", "meal", "dining", "staff", "feel", "worth", "dessert" and "delicious". The result also revealed that fine dining customers are not a homogeneous group and that demographics proved to be effective market segmentation variables. Moreover, high and low levels of value ratings are linked with different themes of the experience. From a theoretical point of view this dissertation is expected to add to the literature of food tourism by providing a better understanding of the dimensions of the dining and provides evidence of the relevance of market segmentation variables. Managerial implications were also drawn.A cadeia de valor do turismo gastronómico inclui atividades de consumo, como as refeições de luxo, e o sistema de classificação como o Sistema de Estrelas Michelin. Apesar do crescente interesse no segmento de restauração de luxo, poucos estudos foram publicados sobre este segmento na indústria de restauração. O principal objetivo deste estudo é identificar as principais dimensões associadas à experiência num restaurante com Estrelas Michelin, com base das narrativas partilhadas em plataformas de redes sociais na fase pós-consumo do processo de compra. Adicionalmente, esta dissertação tem como objetivo estudar se as dimensões da experiência variam de acordo com o segmento de mercado (tipo de cliente, sexo e idade) e de acordo com as avaliações do valor da experiência. Para identificar os principais temas nos comentários "online" são usados métodos de análise de conteúdo misto, que combinam o "Leximancer" com uma análise narrativa. Adicionalmente, os principais temas são apresentados graficamente num mapa conceptual. Os resultados derivam de duas amostras, de restaurantes Michelin com duas estrelas localizados em Portugal e de restaurantes Michelin com três estrelas localizados em diversos países. A análise revelou a existência de 12 temas que descrevem a experiência de refeição de luxo, nomeadamente: restaurante, serviço de refeição, menu, "chef", vinho, refeição, jantar, "staff", sentir, valer a pena, sobremesa e delicioso. Os resultados também revelaram que os consumidores de restaurantes de luxo não são um grupo homogéneo e que as variáveis demográficas são variáveis efetivas de segmentação de mercado. Para além disso, "ratings" elevados e baixos estão associados a diferentes temas da experiência. Numa perspetiva teórica, espera-se que esta dissertação forneça uma melhor compreensão das dimensões da experiência das refeições de luxo e forneça evidencia da relevância de variáveis de segmentação. São também apresentadas implicações para a gestão.
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Kuo, Yen-Kuang. "Woman question, man's problem: gender relationships in Ding Ling's The sun shines over the Sanggan River and Zhang Ailing's The rice-sprout song." Thesis, 2009. http://hdl.handle.net/1828/1646.
Full textAbstract:
This thesis examines the theme of gender and power relationships in the works of Ding Ling (1904-1986) and Zhang Ailing (1920-1995), focusing particularly on two novels: Ding Ling’s The Sun Shines over the Sanggan River (1948) and Zhang Ailing’s The Rice-Sprout Song (1954). Through this examination, this thesis demonstrates the critiques by these authors of the CCP and its policies which, while ostensibly guaranteeing equality to
women, in actuality do nothing more than reinscribe traditional Confucian gender values. This thesis situates these novels historically, and places them into the context of the author’s other writings. The analysis focuses on three main aspects of these two novels: violence, repression of women’s desire, and female sexuality. Through a close reading informed by a feminist approach to gender relationships, this thesis demonstrates the startling similarities in the critiques of Ding Ling and Zhang Ailing, despite the writers’ different political ideologies and situations in regard to the CCP.
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Ferreira, Alexandre Pacheco. "Plano de negócio na área da restauração: "Galinha do Diniz" na Ilha de São Miguel: análise da viabilidade económica-financeira." Master's thesis, 2019. http://hdl.handle.net/10071/18685.
Full textAbstract:
Este projeto insere-se no contexto do mestrado de Gestão e tem como objetivo a
apresentação de um plano de negócio que visa a expansão de uma empresa terceirense
para a ilha de São Miguel. A empresa em questão é Tasca da Galinha Frita - Diniz, situada
em Angra do Heroísmo, ilha Terceira, e está inserida no setor da Restauração e Similares.
Neste sentido, o presente plano de negócio consiste em estudar o mercado em que a
empresa se insere, de modo a projetar as estratégias de execução que melhor contribuem
para o respetivo êxito. Servirá o presente documento de apoio para esta expansão, em
matérias como a tomada de decisões e adaptação a situações imprevistas.
Para a consecução do exposto, procedi à revisão de literatura sobre os temas relacionados,
fiz uma análise de mercado direcionada para o ambiente contextual açoriano e com
principal destaque para o setor da Restauração e Similares, e procedi também à análise
interna da empresa, bem como à análise competitiva do mercado. Para além dos pontos
já referidos, a caracterização do setor, a escolha do novo espaço físico, e o
estabelecimento dos componentes do "marketing mix" foram outros assuntos abordados.
Da análise dos vários elementos recolhidos, refiro que esta possível expansão para a ilha
micaelense possui potencial de negócio, tendo em conta que a avaliação financeira do
projeto foi realizada em três diferentes cenários, sendo que em qualquer um deles verificase viabilidade na expansão da Tasca da Galinha Frita - Diniz para São Miguel.Este projeto insere-se no contexto do mestrado de Gestão e tem como objetivo a apresentação de um plano de negócio que visa a expansão de uma empresa terceirense para a ilha de São Miguel. A empresa em questão é Tasca da Galinha Frita - Diniz, situada em Angra do Heroísmo, ilha Terceira, e está inserida no setor da Restauração e Similares. Neste sentido, o presente plano de negócio consiste em estudar o mercado em que a empresa se insere, de modo a projetar as estratégias de execução que melhor contribuem para o respetivo êxito. Servirá o presente documento de apoio para esta expansão, em matérias como a tomada de decisões e adaptação a situações imprevistas. Para a consecução do exposto, procedi à revisão de literatura sobre os temas relacionados, fiz uma análise de mercado direcionada para o ambiente contextual açoriano e com principal destaque para o setor da Restauração e Similares, e procedi também à análise interna da empresa, bem como à análise competitiva do mercado. Para além dos pontos já referidos, a caracterização do setor, a escolha do novo espaço físico, e o estabelecimento dos componentes do marketing mix foram outros assuntos abordados. Da análise dos vários elementos recolhidos, refiro que esta possível expansão para a ilha micaelense possui potencial de negócio, tendo em conta que a avaliação financeira do projeto foi realizada em três diferentes cenários, sendo que em qualquer um deles verificase viabilidade na expansão da Tasca da Galinha Frita - Diniz para São Miguel.
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YANG, HUI-CHEN, and 楊蕙禎. "Social Networking and Economic Performances of the Indigenous People and the Hans in Taiwan:A Comparison of Tea-Farming in Dongpu and Cao Ping DingComparison of Tea-Farming Management in Dongpu and Cao Ping Ding Districts." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/07902993940810146784.
Full textAbstract:
碩士國立臺北大學
社會學系
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The economic achievements of the indigenous people have been comparatively low through several decades. Many factors were singled out for this particular fact. Among them, psychological defects, technological backwardness, financial insufficiency and fewer sale channels in the markets were the most often cited ones. This study takes a quite different perspective from the former ones and focuses on the differential patterns of social networking among the tea growers of the indigenous people and the Hans. Dongpu and Cao Ping Ding are chosen as the study sites. These two are nearby villages situated in a high-altitude mountain where high-price teas are grown. While Dongpu is an indigenous people’s village, Cao Ping Ding is of the Hans. Qualitative fieldwork and in-depth interviews were administered. High-price tea growing is one of the most profitable sectors in the Taiwanese agriculture. However, in order to make one a successful tea-grower, that is, one who goes through the whole processes of planting, making and selling teas on ones own, sophisticated tea-making skills, in-time market information and the all-round knowledge of the whole industry are required. However, these cannot simply be obtained from either workshops held by the farmer’s associations or other formal channels, such as publications of all sorts, but should be obtained through aggressive social networking. In this study, we found only a handful of the indigenous tea-growers are able to do so, most of the indigenous tea growers are shot off the relevant tea industry networks, entirely composed of by the Hans. As a result, they can only engage in low-profit tea-planting business and sell their tea leaves to the Hans. We found this pattern of social division simply a continuation of the former cooperative pattern between the indigenous people and the Hans. However, a few indigenous people did break through. Extra conditions inaccessible to most of the indigenous people have to be existent. Church is found to be a significant one. Besides its organization among the indigenous people, whenever it links to the Han growers, it provides a point of contact for the indigenous people to the tea industry networks where relevant knowledge can then be obtained.
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Pereira, Maria de Jesus Antunes. "As Pupilas do Senhor Reitor um retrato das mulheres na sociedade portuguesa do início da 2º metade do século XIX." Master's thesis, 2012. http://hdl.handle.net/10400.2/2570.
Full textAbstract:
Dissertação de Mestrado em Estudos Portugueses Multidisciplinares apresentada à Universidade AbertaÀs mulheres, ao longo dos tempos, foram atribuídos papéis, funções e características que ainda hoje contribuem fortemente para definir e identificar mentalidades e modos de vida, seguindo um padrão social tradicional de distinção do feminino e do masculino. Neste trabalho de investigação e reflexão, através do olhar e da escrita de Júlio Dinis, procuramos identificar retratos de mulheres portuguesas da segunda metade do século XIX, num contexto rural e de elevado índice de analfabetismo. Em As Pupilas do Senhor Reitor, Júlio Dinis, um escritor politicamente e culturalmente comprometido com o seu tempo, isto é, com os ideais e os valores do liberalismo e da burguesia em ascensão, apresenta-nos uma aldeia, em plena Regeneração, com as suas contradições e expetativas. Numa sociedade em mudança, Júlio Dinis reflete sobre o amor e papel da mulher na sociedade e na família e defende a instrução e o trabalho como meios primordiais para obter a ascensão social e económica, sem ruturas sociais. Para além de Margarida, a protagonista, e apesar da ausência da mulher mãe, as mulheres são figuras centrais no romance dinisiano. Mas, o velho senhor reitor, clérigo liberal convicto, e o octogenário João Semana, o clínico que não adere facilmente às novidades da medicina moderna, são personagens ímpares e fundamentais à intriga e à vida daquela comunidade, pelos valores que defendem e pela sua ação junto dos pobres e dos órfãos. Nesta aldeia, dia após dia, homens e mulheres vão desempenhando papéis socialmente importantes e necessários ao equilíbrio social e à defesa dos interesses individuais e coletivos e alguns vão provocando a mudança que permite sonhar com um futuro diferente. Assim, sendo possível obter informação relevante para o estudo das sociedades através da literatura, em As Pupilas do Senhor Reitor, pretendo conhecer a realidade de algumas mulheres portuguesas da segunda metade do século XIX, numa sociedade em mudança, em que cada história de vida e cada olhar representam apenas uma parte de uma dada realidade social.
Throughout times, women have been given roles, functions and characteristics that still contribute strongly to define and identify mentalities and ways of life today according to a traditional social pattern of male and female distinction. In this research project, through the eyes and writing of Júlio Dinis, we look to identify portraits of portuguese middle 19th century women, in a context of rurality and a high index of analphabetism. In "As pupilas do senhor reitor", Júlio Dinis, a writer who was politically and culturally engaged with his own era, the ideals and the values of a rising liberal burguesy, introduces us to a village of Regeneração, with its own contradictions and expectations. In a changing society, Júlio Dinis ponders about love and the role of women in society and family. He defends education and labour as the primordial means to obtain social and economic ascension without social ruptures. Beyond Margarida, the main character, women are central pieces of the dinisian romance. However, the old reitor, a strong minded liberal cleric and the 80 year old João Semana, a doctor who does not easily adhere to novelties in medicine, are odd characters who are fundamental to the plot and the life of that community, for the values they defend and through the support they provide to the poor and the orphan. In this village man and women play roles that are socially important, necessary to the social balance and the protection of individual and collective interests. Some cause changes that allow dreaming with a different future.