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Dissertations / Theses on the topic 'The restaurant industry'

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Published: 9 October 2021

Last updated: 30 July 2025

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1

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

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This project focused on restaurant industry analysis, start-up requirements, planning decisions, human resource management and restaurant marketing strategies. A marketing plan has been developed for the purposes of opening Studio Thai in the near future.

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URTIGA, Marcella Maia Bezerra de Araújo. "Recife´s restaurant industry." Universidade Federal de Pernambuco, 2012. https://repositorio.ufpe.br/handle/123456789/5985.

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Made available in DSpace on 2014-06-12T17:43:02Z (GMT). No. of bitstreams: 2 arquivo9618_1.pdf: 2106586 bytes, checksum: 78a9712d59481f4122fdae07ba3e9f82 (MD5) license.txt: 1748 bytes, checksum: 8a4605be74aa9ea9d79846c1fba20a33 (MD5) Previous issue date: 2012<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior<br>É um estudo sobre a Indústria de Restaurantes da Região Metropolitana do Recife que inclui os consumidores e restaurantes. Três bancos de dados diferentes, que totalizam 3.332 entrevistas, foram estudados em detalhes e analisados para fornecer informações valiosas d

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Urtiga, Marcella Maia Bezerra de Araújo. "Recife´s restaurant industry." Universidade Federal de Pernambuco, 2012. https://repositorio.ufpe.br/handle/123456789/10909.

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Submitted by João Arthur Martins (joao.arthur@ufpe.br) on 2015-03-05T18:57:00Z No. of bitstreams: 2 RECIFE´S RESTAURANT INDUSTRY MarcellaUrtiga Dissertacao PPGEP.pdf: 2285059 bytes, checksum: ed612ac0becd3ac64fc774c3d0a9a053 (MD5) license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5)<br>Made available in DSpace on 2015-03-05T18:57:00Z (GMT). No. of bitstreams: 2 RECIFE´S RESTAURANT INDUSTRY MarcellaUrtiga Dissertacao PPGEP.pdf: 2285059 bytes, checksum: ed612ac0becd3ac64fc774c3d0a9a053 (MD5) license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5) Previous

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Choi, Jihee. "Brand Crisis Management in the Restaurant Industry." The Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1502924048683273.

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Ahn, Jee Ahe. "Strategic Marketing Collaboration in the Restaurant Industry." The Ohio State University, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1562687792974114.

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Padron, Thomas C. "Retention of employees in the Wisconsin restaurant industry." Menomonie, WI : University of Wisconsin--Stout, 2004. http://www.uwstout.edu/lib/thesis/2004/2004padront.pdf.

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7

She, Jia, and Guanglun Xu. "Exploring Entrepreneurial Orientation Conceptualization in the Restaurant Industry." Thesis, Högskolan i Jönköping, Internationella Handelshögskolan, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-18092.

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While the restaurant industry plays an important role in the economy, research on entrepreneurial orientation has largely focused on manufacturing firms. Current conceptualization of EO fail to adequately consider the unique characteristics of EO and the context within which they must operate. As such, little guidance has been provided regarding its application in other contexts such as the restaurant business. The purpose of this article is to help explore the conceptualization of EO in the restaurant sector and bridge the research gap. In order to achieve this aim, we first review existing l

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JingJing, Duan, Li Xinze, and Renate Sitch. "Ethical Consumers:Strategically Moving the Restaurant Industry towards Sustainability." Thesis, Blekinge Tekniska Högskola, Avdelningen för maskinteknik, 2008. http://urn.kb.se/resolve?urn=urn:nbn:se:bth-2223.

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Consumerism plays an important role in the development of society, and consumption can be a driving force to shift society into a sustainable future. This paper defines ethical consumers and the restaurant industry as the research field, after analysing the current reality of restaurant industry, and the existing tools for ethical consumers to make their purchasing decision, we bridge the gaps by creating an ideal eco-labelling process for the restaurant industry. Eco-Etiquette is our ideal sustainable tool to better inform ethical consumers in their purchasing decisions. This paper also discu

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Loikkanen, Jenny, Jekaterina Mazura, and Jelena Schrader. "Innovation in Swedish Restaurant Franchises." Thesis, Internationella Handelshögskolan, Högskolan i Jönköping, IHH, Företagsekonomi, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-26731.

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Background – The franchising industry in Sweden has experienced a vast growth in the recent years, and it makes up a significant part of the Swedish economy. The restaurant industry accounts for a large amount of the Swedish franchises. Due to the dynamic business environment today, companies need to increasingly strive for improvement in order to sustain their competitive advantage and to enhance their performance. Innovation may be required, and franchises are no exceptions. However, due to the nature of the franchise systems, with the franchisor imposing particular policies on the individua

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Welter, Karen. "Sustainability in the restaurant industry : a Cape Town study." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/71819.

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Thesis (MPhil)--Stellenbosch University, 2012.<br>ENGLISH ABSTRACT: The main aims of this thesis were to focus on the restaurant system in Cape Town with a view to creating a support mechanism for a move to more sustainable practices. A review of the literature found that despite a growing global population, the pressure on resources and consumption has been driven by the global middle class. Over half the world lives in cities and dualistic urban systems reinforce access to resources by excluding the poor and favouring the wealthy. Resource flows and consumption have degraded ecosystems, cre

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Vega, Daniel. "Present and future restaurant management competencies: an industry perspective." Thesis, Kansas State University, 2016. http://hdl.handle.net/2097/34508.

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Master of Science<br>Department of Hospitality Management<br>Kevin Roberts<br>Restaurant managers are responsible for the daily operation, coordination of staff, and profitability in the one million plus restaurants in the United States. However, the restaurant industry has a high management turnover rate and the identification of any process that may help restaurant owners identify, hire, and retain qualified managers is vital to the success of any operation, and the industry as a whole. Clearly identifying competencies that are needed for a manager to be successful might help in lowering

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Cavusoglu, Muhittin. "An analysis of technology applications in the restaurant industry." Scholar Commons, 2015. https://scholarcommons.usf.edu/etd/5456.

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The purpose of this study was to examine the utilization of Front of House and Back of House technology applications by U.S. restaurants across different types of restaurants along with their level of IT management style, and the importance of these technology applications to the restaurants' operations. This study used secondary data. The survey data collected from 500 randomly selected restaurant technology managers who are current subscribers of Hospitality Technology Magazine as of January 2013. Response rate was 27.2% and these sample groups represented 67,299 restaurant units. The data a

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Boukli, Jasin. "Hotellbranschens utmaningar." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-78400.

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Hu, Hsin-Hui. "Personality types and consumer preferences for multiple currency usages a study of the restaurant industry /." Connect to resource, 2005. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1123254977.

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Thesis (Ph. D.)--Ohio State University, 2005.<br>Title from first page of PDF file. Document formatted into pages; contains xii, 178 p.; also includes graphics (some col.). Includes bibliographical references (p. 115-128). Available online via OhioLINK's ETD Center

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Oliver, Laura A. "Work Breaks, Employee Morale, and Satisfaction in the Restaurant Industry." ScholarWorks, 2016. https://scholarworks.waldenu.edu/dissertations/3057.

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Work breaks during an individual's shift can be a powerful motivational tool for management; however, not all individuals receive breaks during their shifts. The purpose of this phenomenological, qualitative study was to explore how work breaks affect employee morale and satisfaction in the casual and fine dining restaurant industry. The questions explored in this study were related to the breaks effect employee satisfaction and morale in the casual and fine dining restaurant industry. Thirteen participants with a minimum of 5 years' experience as wait staff who worked more than 6 hours per da

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Smith, Jaun Derek. "Successful Strategies for Reducing Employee Turnover in the Restaurant Industry." ScholarWorks, 2018. https://scholarworks.waldenu.edu/dissertations/5040.

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Employee turnover remains a ubiquitous phenomenon that could negatively impact the operations and profitability of any business entity. For decades, managers, business leaders, and individuals in academia have devoted considerable time and resources to understanding and reducing the phenomenon. This qualitative multiple case study was conducted to explore the successful strategies that restaurant managers used to reduce employee turnover. The population sample consisted of 4 restaurant managers from Port of Spain, Trinidad and Tobago who had successfully used strategies to reduce employee turn

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Broderick, Laura. "Gigs and Grub: How the Gig Economy Impacts Restaurant Industry Performance." Scholarship @ Claremont, 2018. http://scholarship.claremont.edu/scripps_theses/1141.

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In the last ten years, the gig economy has become a significant part of the labor market. Consumers depend on the services provided by people performing gig work, particularly as on-demand services are increasingly desired. Another trend that has developed is the rise of fast casual restaurants due to their relatively inexpensive and quick service while simultaneously providing unique and interesting cuisine options. I examined if there was a relationship between the rise of these emerging sectors of the economy through looking at the performance of limited service eating place establishments

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Curtis, Catherine. "An Investigation of Prosocial Rule Breaking Within the Casual Restaurant Industry." Doctoral diss., University of Central Florida, 2010. http://digital.library.ucf.edu/cdm/ref/collection/ETD/id/2550.

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In the hospitality industry, the role of the frontline employee is integral. These employees are the face of the organization and have a strong role in shaping and forming the opinions of consumers by way of their product and service delivery. Therefore, the decisions an employee makes during the product or service delivery is critical in maintaining the relationship with the customer. Employees may be faced with opportunities to better service a customer at the cost of breaking an organizational rule or procedure. When an employee is faced with this dilemma and decides to break the rule on th

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Madanoglu, Melih. "Underlying Risk Dimensions in the Restaurant Industry: A Strategic Finance Approach." Diss., Virginia Tech, 2005. http://hdl.handle.net/10919/25941.

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One of the keys for restaurant managers in conducting a proper assessment of their business opportunities is through understanding the level of risk these opportunities bear. This can be achieved by analyzing the causal relationships between external environmental forces and internal capabilities of the firm, and then make a strategic choice in what opportunities to invest. The purpose of this study was to investigate the concept of risk and its underlying dimensions that influence the restaurant industryâ s cash flows and stock returns. This study proposed a contemporary framework tha

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Sriwongrat, Chirawan. "Consumers' choice factors of an upscale ethnic restaurant." Diss., Lincoln University, 2008. http://hdl.handle.net/10182/893.

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Globally, there is a growing demand for food away from home as a result of higher incomes, changes in consumption patterns, changes in household composition, and the time pressures created by dual-working families. The foodservice industry has become highly competitive as the number of foodservice outlets has increased to meet the demand. In order to succeed in such a competitive industry, restaurant operators need to understand the factors (and their relative importance) that influence restaurant patrons’ decision when selecting a restaurant. The demand for ethnic foods has also increased, in

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Prihandono, Dorojatun. "Enhancing survivability in Indonesian franchise businesses in the restaurant and retail sectors." Thesis, University of Gloucestershire, 2015. http://eprints.glos.ac.uk/3269/.

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Franchise businesses are popular both in practice and, as a result, in academic study. In particular, much research has been devoted to franchise business survivability. This thesis discovers and examines key determinants that have influences on franchise business survivability in Indonesian franchise businesses in the restaurant and retail sectors. This research produces a franchise business survivability model that is based on previous research and theories. The researcher performs confirmatory factor analysis structural equation modelling (CFA-SEM) to test and analyse the relationships betw

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Graf, Nicolas. "The Moderating Role of the Industry Structure on the Causal Relationships between Remote Risks, Task Risks, and Industry Performance: Empirical Study of the U.S. Casual Theme Restaurant Industry." Diss., Virginia Tech, 2007. http://hdl.handle.net/10919/30149.

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The purpose of this study was to investigate the concepts of remote and task risks in relation to the structure of the casual theme restaurant industry, and to examine the performance consequences of their relationships. This study proposed a framework of analysis that will enable industry participants to develop an improved understanding of the relationships among environmental risk drivers, and of the influence of their strategic decisions on the environment-performance connection. Specifically, it was proposed that task risk factors could be identified, and that they would mediate the infl

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Choi, Jeong-Gil. "The Restaurant Industry: Business Cycles, Strategic Financial Practices, Economic Indicators, and Forecasting." Diss., Virginia Tech, 1999. http://hdl.handle.net/10919/27181.

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The essential characteristic of the future is uncertainty. A basic feature of the economy, and life in general, is that decisions are made under conditions of uncertainty-the future is unknowable. Having reliable guidelines or indicators that provide discipline and signposts to the future is required for the process of successful investing. Conditions are constantly changing, and there are no rewards for replaying the same old game over and over. To answer for this demand, continued from the previous studies (Choi, 1996; Choi et al., 1997a; Choi et al., 1997b; Choi et al., 1999), this study de

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Piong, Chee Kiong. "Servant Leadership, Organizational Commitment, and Perceived Organizational Support in the Restaurant Industry." ScholarWorks, 2016. https://scholarworks.waldenu.edu/dissertations/3199.

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The high employee turnover rate in the U.S. restaurant industry constitutes a major expense for restaurants. The research problem for this study was to determine if restaurant employees' perceptions of their supervisor's servant leadership practices were associated with the employees' organizational commitment and perceived organizational support, which have been shown to reduce turnover. Greenleaf's servant leadership theory provided the theoretical framework. The research question for this study was whether restaurant employees' perceptions of their supervisor's servant leadership practices

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Ole-Sein, Kone. "Assessment of Essential Competencies in the Hospitality Industry." Thesis, University of North Texas, 1994. https://digital.library.unt.edu/ark:/67531/metadc279381/.

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The hospitality industry in recent years has become intensely competitive. Better communication between industry professionals and educators is important for university programs to provide relevant learning experiences for students. The purpose of this study was to determine competencies that hotel and restaurant professionals deem necessary for the success of graduates in the industry. Thirty supervisors of hotel and restaurant management majors who graduated from the University of North Texas from 1990 through 1992 responded to the research questionnaire. The supervisors were given 36 compet

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Park, Kunsoon. "Identification of Site Selection Factors in the U.S. Franchise Restaurant Industry: An Exploratory Study." Thesis, Virginia Tech, 2002. http://hdl.handle.net/10919/30900.

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The purpose of this study was to identify and rank the importance of the site selection factors that influence the U.S. franchise restaurant industry as well as rank the confidence level of the experts. To identify the site selection factors, this study sought assistance and support from restaurant professionals. The Delphi technique was used to elicit the opinions of a panel of experts regarding the site selection factors. The panel was composed of restaurant professionals of restaurant companies which had already developed franchised units in the U.S. Panel members suggested a total of 56 fa

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Defries, Robert J. "Minnesota hospitality industry expectations of graduates from the Hotel-Restaurant Management Program at the Alexandria Technical College." Online version, 2001. http://www.uwstout.edu/lib/thesis/2001/2001defriesr.pdf.

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Asperin, Amelia Estepa. "Exploring brand personality congruence : measurement and application in the casual dining restaurant industry." Diss., Manhattan, Kan. : Kansas State University, 2007. http://hdl.handle.net/2097/395.

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Fredricks, Ricardo. "An investigation of African American enrollment in the Lester E. Kabacoff School of Hotel, Restaurant and Tourism Administration." Online version, 2003. http://www.uwstout.edu/lib/thesis/2003/2003fredricksr.pdf.

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Ali, Husam Mukhtar. "Predicting the overall perceived value of a leisure service a survey of restaurant patrons in Pretoria /." Pretoria : [s.n.], 2007. http://upetd.up.ac.za/thesis/available/etd-07252007-113203/.

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Larrouquet, Estelle, and Alexia Groga-Bada. "“Beyond Goods and Services": an application of the Experience Economy and Strategic Management in the Restaurant Industry : A qualitative study of restaurant professionals." Thesis, Umeå universitet, Företagsekonomi, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-172426.

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“In a world saturated with largely undifferentiated goods and services, the greatest opportunity for value creation resides in staging experiences” (Pine & Gilmore, 2011, p. ix). This observation is more than ever actual. Nowadays, organizations must face intense competition and struggle to differentiate themselves. The saturation of the market is due to the decline of the industrial and service economy. This decline is a synonym of high competition and announces the emergence of the next economy, which is, in this case, the experience economy. In the experience economy, experiences are ec

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Chung, Yea Sun. "Identification of Economic Value Drivers Impacting Operational Cash Flows in the Casual Theme Restaurant Industry." Thesis, Virginia Tech, 2005. http://hdl.handle.net/10919/32573.

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The importance of environmental analysis in the strategic management process and the effects of economic value drivers on firm or industry performance have been discussed conceptually and empirically by researchers in corporate failure, and in the areas of finance, accounting, strategic management, and the hospitality industry in the past. The belief is that the more systematic and frequent the scanning performed by managers the higher the chances of improving the firmâ s or industryâ s performance. The present study is an attempt to identify economic value drivers that impact the casual the

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Ceschini, Silvio. "Analizing risk in the restaurant industry." 2005. http://digital.library.okstate.edu/etd/umi-okstate-1291.pdf.

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Chien, Chia-Chun, and 簡嘉儁. "A Case Study on Management Strategy of Restaurant Industry – An Example: HIJO Restaurant." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/m8szt8.

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碩士<br>國立臺北商業大學<br>企業管理系研究所<br>107<br>With the increase in the number of single person, "DINK" and female workers, more and more people used to eat outside. Therefore, the demand for the food service has been raised, and promote the food service industry development. Although the revenue has increased noticeably in past few years, it starts growing sluggishness in this years. This results indicate that the market is become saturated. As an increase of foreign company expand their business in Taiwan, there exists tough competition among the food service industry. With the progress of science and

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Lin, Feng-Chien, and 林豐芊. "Spatial Analysis of Restaurant Industry in Taipei." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/84315422919561485619.

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Chang-Hsiang, Kao, and 高章翔. "Modeling business cycle of U.S. restaurant industry." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/89554511219687510667.

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碩士<br>國立中正大學<br>財務金融研究所<br>99<br>This study estimates the business cycle of U.S. restaurant industry by applying a non-linear Markov regime switching model. The estimation results indicate that the average sales growth rate of high-growth state and low-growth state are 5.85% and 2.09%, respectively. Moreover, the transition probability of being in high-growth state is only 0.14 while the transition probability of being in low-growth state is 0.72. In addition, the expected duration of low-growth state is about 11 months while the expected duration of high-growth state lasts for 3.5months. The

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Chen, Li-Lung, and 陳力榮. "The study of O2O business model in restaurant industry-a case of G restaurant." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/fpc8wn.

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Lu, Hsiao-Yin, and 呂曉音. "Service Model of Restaurant Industry Study: Wowprime Group." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/33874960491808893035.

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碩士<br>元智大學<br>管理碩士在職專班<br>101<br>As the economic in society grow and keep developing, living environment improving and life standard increasing, plus the competition in chain store restaurant business, the diversification of food and way of cooking, all makes the extreme change of consuming ways. The consumers are now more focusing on food content, food quality and the atmosphere of dining place, therefore, restaurants runners need to provide certain level food quality and service, make the consumers feel worthy to get money out of their pockets, and attract the consumers continue visiting the

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Huang, Di-Man, and 黃玓曼. "The Development of Green Restaurant Industry in Taiwan." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/83500789237127548146.

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博士<br>淡江大學<br>管理科學學系博士班<br>103<br>Taiwan government has developed food and beverage industry for ten years. Cuisine internationalization became an important national policy and was put into the government''s ten key service projects in September, 2010. Actually, many countries have developed food and beverage industry as an important national economic development strategy, such as Japan, South Korea, and Singapore. Today, these countries also have very impressive performance and popularity in overseas markets. Right now, the gourmet culture has become a fashion trend in the world. In

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Lee, Chen-Ni, and 李珍妮. "Exploring Consumer Behavior in Parity Chain Restaurant Industry." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/52714582278047765607.

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碩士<br>亞洲大學<br>國際企業學系碩士在職專班<br>103<br>The purpose of this study is to explore the impacts of "product quality", "service quality", and "perceived value" on customer satisfac-tion in parity chain restaurant industry. Specifically, the study focuses on the consumer or customer of parity chain restaurant industry as the re-search object, respectively, to analyze the effects of product quality and service quality of the consumer or customer perceived value and cus-tomer satisfaction. In addition, this study also explore the relevance of customer perceived value and customer satisfaction, and analys

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Chen, Ching-yuan, and 陳清源. "A Study on the Business Strategy of Restaurant Industry - Take Garden Restaurant T as Example." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/27101034441210565225.

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碩士<br>世新大學<br>資訊傳播學研究所(含碩專班)<br>100<br>This thesis through the view of internal resources and external environment in the case of T restaurant analyzes the business strategy and operation and development. It develops the related business strategy of T restaurant in connection with the problems of T restaurant through the analysis of SWOT(Strength Weakness Opportunity Threat), the overall environment analysis, and five forces analysis, including the cost strategy, the sales strategy, the resource strategy and the marketing strategy. After T restaurant uses the recommendations of this thesis

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Muth, Andrew. "Understanding The Mental Health Needs Of Restaurant Employees." Thesis, 2020. http://hdl.handle.net/1805/23350.

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Indiana University-Purdue University Indianapolis (IUPUI)<br>The restaurant industry is one of the largest in the United States, and employees within this industry deal with poor working conditions on a daily basis. Despite this, there has been a surprising dearth of research to understand the mental health needs of these workers. The aims of this study were to establish a prevalence of burnout and depression, and understand the relationships between these two outcomes with the constructs of bullying, perfectionism, and social support. To do so, restaurant workers (N=453) were recruited to com

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Asatryan, Vahagn Sahak. "Psychological ownership theory : an application for the restaurant industry /." 2006.

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Fan, Su-Ling, and 范素玲. "Factors Affecting Management Trainee Turnover in Chain Restaurant Industry." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/5g3ws6.

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碩士<br>逢甲大學<br>經營管理碩士在職專班<br>100<br>This thesis is to investigate the reasons for management trainee turnover in chain restaurant industry. Drawing concepts from the literature such as separation, organizational socialization, leadership, organizational commitment, and training, we attempt to identify factors that affect management trainee turnover, using case study approach. The results show that “socialization”, “faction”, and “inadaptability” are primary forces that drive management trainee turnover during adaptation to the organization through learning. The results further indicate that “la

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Chun-Yi, Yu, and 余俊儀. "Service Failure and Service Gap in the Restaurant Industry." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/05803941729361865841.

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碩士<br>大葉大學<br>人力資源暨公共關係學系<br>99<br>The purpose of this study is to investigate the expectation gap of the conceptual model of service quality (PZB). The participants in this study were from restaurants’ industry. Through the cognitive perspectives of interviewing the service providers and the analyzing the negative consuming experiences of customers, this study is with the “Subjective Sequential Incidents Technique” (SSIT) method to find out the difference between recognition from customers and service providers about the service failures, and present categories and definitions of four recogni

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Jang, Wen-chi, and 章文琦. "The Brand Personality of QSR (Quick Service Restaurant) Industry." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/84441329455587905760.

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Chao, Tzu-Hsin, and 趙梓妡. "The Chain Restaurant Industry Business Model and Strategy Analysis." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/19250408543029371908.

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碩士<br>國立中興大學<br>高階經理人碩士在職專班<br>103<br>Many operators create their own brand or act as agent brand, creating a rich development of chain restaurant industry in Taiwan. Whether own brand or agency brand, the transformation of the main guidelines which from "brand building" to "brand development strategy", and then become "chain restaurant brand" is imperative. A key research in this study was to investigate a successful business model in Taiwan. How can we create the ability that innovate chain restaurant brand and brand value in the future? In addition, we explore that how can the chain restaur

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(10913142), Jaehee Gim. "INFORMATION ASYMMETRY AND ITS EFFECT IN THE RESTAURANT INDUSTRY." Thesis, 2021.

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In the restaurant industry, information gap between inside management and outside stakeholders could be considerable due to analyst’ lack of interest in the restaurant industry and restaurant firms’ high intangible asset and scant corporate payout. Given the possible seriousness of information asymmetry in the restaurant industry, the subject of information asymmetry could bear great importance in the restaurant industry. Nevertheless, information asymmetry has never been the subject of study in the restaurant industry, not to mention the hospitality industry generally. With this research gap

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Hsiao, Ya-fan, and 蕭雅帆. "An Empirical Study of Marketing Innovation in Restaurant Industry." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/42177976062392730507.

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碩士<br>長榮大學<br>高階管理碩士在職專班<br>99<br>Under the objective of this research: “Conducting an innovative analyzing structure and empirical research on restaurant and food marketing.” This research realized that sustainable innovation management campaigns were key factors to acquiring competitive advantage for restaurant and food service industry through discussion and analysis of relevant literatures on marketing innovation. In the past, scholars focused most on innovation strategy, new product development and innovation adoption model in measuring the degree of marketing innovation, but failed to ta

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Zih-YingLyu and 呂姿瑩. "Optimal Ordering Policies for Perishable Items in Restaurant Industry." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/u4d3r5.

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