Log in

Relevant bibliographies by topics / Types of restaurants / Dissertations / Theses

To see the other types of publications on this topic, follow the link: Types of restaurants.

Dissertations / Theses on the topic 'Types of restaurants'

Author: Grafiati

Published: 30 May 2022

Last updated: 31 July 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 30 dissertations / theses for your research on the topic 'Types of restaurants.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse dissertations / theses on a wide variety of disciplines and organise your bibliography correctly.

1

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

2

Ідрісова, К. І. "Удосконалення організації надання послуг в ресторанах (на прикладі ресторану «Котелок»)". Thesis, Одеський національний економічний університет, 2021. http://local.lib/diploma/Idrisova.pdf.

Full text

Abstract:

Доступ до роботи тільки на території бібліотеки ОНЕУ, для переходу натисніть на посилання нижче<br>У роботі розглянуто теоретичні аспекти організації надання послуг у ресторанах; вивчено сутність ресторану як різновиду закладів ресторанного господарства; виявлено комплекс основних та додаткових послуг, надаваних ресторанами; розглянуто сучасні тенденції розвитку ресторанів у світі та в Україні. В аналітичній частині вивчено специфіку функціонування ресторану «Котелок», виявлено особливості надання послуг в цьому закладі ресторанного господарства; досліджено динаміку його виробничо-економічної

APA, Harvard, Vancouver, ISO, and other styles

3

Bailey, Grace. "The Effect of Fast Food Restaurants on Type 2 Diabetes Rates." Scholarship @ Claremont, 2018. http://scholarship.claremont.edu/cmc_theses/1819.

Full text

Abstract:

This paper conducts an analysis of county level data to determine the effect of fast food restaurants on type 2 diabetes rates. Due to endogeneity concerns with respect to the location of fast food restaurants, this paper follows the work of Dunn (2010) and uses the number of interstate exits in a given county to serve as an instrument for fast food restaurants. The strength of the instrument, which is theoretically and empirically tested in this paper, imposes some restraints on the interpretation of the findings. Using the Two-Stage Least Squares estimation method, I find that the presence o

APA, Harvard, Vancouver, ISO, and other styles

4

Elwood, Clare M. "An empirical analysis of the strategic implications of type of entrepreneur in the restaurant industry." Thesis, This resource online, 1991. http://scholar.lib.vt.edu/theses/available/etd-11242009-020040/.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Bonnard, Quentin. "Les districts gastronomiques : des districts d'un nouveau type." Thesis, Reims, 2011. http://www.theses.fr/2011REIME005/document.

Full text

Abstract:

L’objet de cette thèse est d’expliquer la localisation de la gastronomie française àl’aide d’un concept de district gastronomique, en définissant celui-ci comme un typeparticulier de district industriel et / ou culturel. Après avoir construit la notion dedistrict gastronomique, nous en étudions deux formes principales.En effet, nous identifions deux types de districts gastronomiques, selon la provenancedes approvisionnements en inputs gastronomiques (et par conséquent selonle type de patrimoine(s) utilisé(s)) : le district gastronomique s’appuyant sur unpatrimoine gastronomique régional et pop

APA, Harvard, Vancouver, ISO, and other styles

6

Golovey, Eli. "Leveraging the resource-based view of the firm to explain performance differences in ownership types in the quick service restaurant industry." Diss., University of Pretoria, 2019. http://hdl.handle.net/2263/76041.

Full text

Abstract:

This study explores performance differences between corporate owned and operated and franchised outlets in the Quick Service Restaurant industry. While studies have proven that there is a performance difference favouring franchisees, why the performance advantage occurs has not been explained. this study aims to explain why that performance phenomenon exists. Using the Resource-based View as a theoretical lens, the operational differences were assessed between both ownership types within the same franchise ecosystem where both operate the same operating model and franchisees enjoy a performanc

APA, Harvard, Vancouver, ISO, and other styles

7

Diaz, Calizaya Claudia Sofia, and Portugal María José Navea. "Estudio comparativo de métodos multidimensionales para medir la calidad de servicio según tipo de restaurante." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/654050.

Full text

Abstract:

Actualmente, se conoce que existe una gran variedad de métodos multidimensionales que permiten medir la calidad del servicio del cliente que ofrecen los restaurantes, por lo tanto, resulta de gran importancia contar con un estudio que permita conocer los beneficios y limitaciones que tiene cada uno de estos para así aplicar el más adecuado según corresponda. Por tal motivo, el propósito de la presente investigación, es el de realizar un análisis comparativo del uso de los distintos métodos y herramientas que actualmente existen para poder medir la calidad de servicio en los distintos tipos de

APA, Harvard, Vancouver, ISO, and other styles

8

Стойкова, А. В. "Проблема диверсифікації продукції та послуг підприємства громадського харчування". Thesis, Чернігів, 2020. http://ir.stu.cn.ua/123456789/20053.

Full text

Abstract:

Стойкова, А. В. Проблема диверсифікації продукції та послуг підприємства громадського харчування: дипломна робота : 073 Менеджмент / А. В. Стойкова; керівник роботи Пономаренко С. І. ; Національний університет «Чернігівська політехніка», кафедра публічного управління та менеджменту організацій. – Чернігів, 2020. – 72 с.<br>Диплoмна poбoта складається зi вступу, тpьoх poздiлiв, виснoвкiв та списку викopистанoї лiтеpатуpи з 48 джеpел. У вступі зазначено головну мету, об’єкт та предмет дослідження. Мета роботи полягає у визначенні, розробці та організаційно-економічному обґрунтуванні основних на

APA, Harvard, Vancouver, ISO, and other styles

9

Бичкова, Д. Г. "Шляхи удосконалення організації обслуговування в кафе (на прикладі кафе «MAMAN»)". Thesis, Одеський національний економічний університет, 2021. http://local.lib/diploma/Bychkova.pdf.

Full text

Abstract:

Доступ до роботи тільки на території бібліотеки ОНЕУ, для переходу натисніть на посилання нижче<br>У роботі розглянуто теоретичні аспекти організації обслуговування в кафе; вивчено сутність кафе як різновиду закладів ресторанного господарства; виявлено особливості обслуговування в кафе; розглянуто світовий і вітчизняний досвід розвитку кафе у складі закладів ресторанного господарства. В аналітичній частині зроблено аналіз матеріально-технічної бази та асортименту кулінарної продукції кафе «MAMAN», проведено оцінку якості надання основних та додаткових послуг у цьому закладі; досліджено динамі

APA, Harvard, Vancouver, ISO, and other styles

10

Gervais, Philippe. "L'importance de la satisfaction dans le processus de décision du choix d'un restaurant de type fast-food en contexte concurrentiel de centre commercial /." Thèse, Trois-Rivières : Université du Québec à Trois-Rivières, 2007. http://www.uqtr.ca/biblio/notice/resume/30008485R.pdf.

Full text

APA, Harvard, Vancouver, ISO, and other styles

11

Gervais, Philippe. "L'importance de la satisfaction dans le processus de décision du choix d'un restaurant de type fast-food en contexte concurrentiel de centre commercial." Thèse, Université du Québec à Trois-Rivières, 2007. http://depot-e.uqtr.ca/1775/1/030008485.pdf.

Full text

APA, Harvard, Vancouver, ISO, and other styles

12

Suarez, Nataly. "Are Customers Ready for Tablet-Based Menus? An Analysis of the Innovation Characteristics that Influence the Intentions to Adopt Tablet-Based Menus." Scholar Commons, 2015. http://scholarcommons.usf.edu/etd/6033.

Full text

Abstract:

Since the release of the new iPad in 2010, few studies have explored the idea of tablet- based menus in restaurants. Since this is a new topic in the hospitality industry, there has not been literature that explores how personal traits influence the adoption intention of tablet-based menus. This study aims to explain the impact of innovation characteristics and individual differences on customer intentions to adopt tablet-based menus in restaurants of different service levels. With a random sample of 430 participants collected via Amazon’s Mechanical Turk, a regression analysis and an ANOVA te

APA, Harvard, Vancouver, ISO, and other styles

13

Pálka, Tomáš. "Penzion." Master's thesis, Vysoké učení technické v Brně. Fakulta stavební, 2020. http://www.nusl.cz/ntk/nusl-410071.

Full text

Abstract:

The subject of the thesis is a project for the implementation of the construction of the Pension with restaurant and wellness, located in South Moravia in the village Zaječí. The building is designed as a two-storey basement with partial embedding of the first underground floor into the ground. The guesthouse will be used for temporary accommodation of 24 persons. On the first floor there is an entrance hall with reception, facilities for staff and accommodation rooms. The other rooms are located on the second floor. In the basement is a restaurant and wellness, as well as technical facilities

APA, Harvard, Vancouver, ISO, and other styles

14

Valchová, Jana. "ZOO STAVBY – HERALDICKÁ ZOO." Master's thesis, Vysoké učení technické v Brně. Fakulta architektury, 2015. http://www.nusl.cz/ntk/nusl-216120.

Full text

Abstract:

The main idea of project is to design heraldic zoo in the area of old castle park Horní Hrad, which is located few kilometers next to the Karlovy Vary. Heraldry is science of knowledge of family symbols. Concretely it will be zoo, which will be focused on animals, which can be found on the old czech signs. The idea comes from surrounding relations of dramatic terrain and it's affected by context of the historic monument. Castle is the huge dominant of the all views to the surrounding countryside.

APA, Harvard, Vancouver, ISO, and other styles

15

Hung, Tzu-Fan, and 洪慈璠. "The Impact of Perception Preference for Restaurants’ Landscape with Servicescape and Restaurant Types on Consumers’ Purchase Intention." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/93969037527348187973.

Full text

Abstract:

碩士<br>國立高雄餐旅大學<br>餐旅管理研究所<br>101<br>The study aimed to examine the influence of consumers’ perception preference for independent and chain restaurants’ landscape with servicescape on purchase intention. Questionnaires were distributed to 165 participants in Taipei, 67 in Taichung, and 68 in Kaohsiung by convience sampling from April 16th to 22th, 2013. A total of 300 valid questionnaires were collected, yielding 83% of valid response rate. Results showed that the perception preferences for restaurants’ landscape with servicescape consist of four dimensions: legibility, coherence, complexity, a

APA, Harvard, Vancouver, ISO, and other styles

16

Chen, Tung-po (Oni), and 陳東伯. "A Study of the Relationships between Customers’ Perception Toward the Service Encounter and Brand Experience among Different Types of Restaurants." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/75023203794963232659.

Full text

Abstract:

碩士<br>國立臺灣師範大學<br>餐旅管理與教育研究所<br>100<br>The service encounter of the restaurant can increase the customer’s brand perception and facilitate dining experience. The dimensions of service encounter include human interaction, personal traits, and environmental factors. The fourth dimension, technology intervention, is recently introduced by literature. The types of restaurant service encounteris identified with a simple onetime encounter (eg. grab & go food stand), repeatedly experiencing the same type of encounter (eg. employees’ restaurant), and a sequence of encounter during a period of time (eg

APA, Harvard, Vancouver, ISO, and other styles

17

CHAN, HUANG-SHUN, and 詹皇順. "The research on food consumption types and the inconsistency of tableware to the consumer's purchase intention in tourist factory restaurants." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/6cb89j.

Full text

Abstract:

碩士<br>輔仁大學<br>餐旅管理學系碩士在職專班<br>107<br>Many scholars believe that the companies can increase willingness of consumption by cross-industry alliance. This study explores the difference on food spending when a traditional tourism factory has its meal types varied, when it supplies different types of dinning utensils; and also, if different menus and tablewares would influence the consumption choices. This study uses two-way ANOVA of experimentation method; choosing Chinese or western meal, and different style of dinning utensils are the two independent variables. Through virtual reality experiment,

APA, Harvard, Vancouver, ISO, and other styles

18

Kotze, Christiaan. "The relationship between personality types and psychological career resources of managers in the fast-food industry in the Western Cape." Diss., 2014. http://hdl.handle.net/10500/13597.

Full text

Abstract:

The objective of the study was to determine the relationship between personality preference types (as measured by the Myers-Briggs Type Indicator [MBTI]) Form M and psychological career resources (as measured by the Psychological Career Resource Inventory [PCRI]) of managers in the fast-food industry and whether groups from different races, ages and gender differ significantly regarding personality types and psychological career resources. A quantity survey was conducted on a sample (N = 81) of managers in the fast food industry in the Western Cape. The extraversion, sensing, feeling, j

APA, Harvard, Vancouver, ISO, and other styles

19

Lin, Meng-Yi, and 林孟宜. "The Effects of Service Clues on Experience Value and Customer Satisfaction in Restaurants-The moderating effect of Restaurant Type." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/57417882181756633679.

Full text

Abstract:

碩士<br>中國文化大學<br>觀光休閒事業管理研究所<br>100<br>The purpose of this study was to investigate the causal relationships between experience value and customer satisfaction of service clues in restaurants. Furthermore, the study distinguished between full-service restaurants, using fine dining restaurants, and casual restaurants as the moderating variables. These identify intervening effects, which are experience value and customer satisfaction of service clues. A random convenient sampling and internet survey was adopted in order to collect the data, and the compiled results were statistically analyzed bas

APA, Harvard, Vancouver, ISO, and other styles

20

Yang, Huai-Sheng, and 楊懷陞. "The Impacts of Restaurant Operating Efficiency on the Party Types and Table Configuration:Taking Chinese Restaurant for Example." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/2fv658.

Full text

Abstract:

碩士<br>國立中興大學<br>行銷學系所<br>101<br>The primary objective of a restaurant’s operation is generating more revenue. Under this objective, reducing the loss of customers as well as making the best utilization of the restaurant’s capacity are regarded as two of the most important evaluation criteria. These two criteria will be influence by customer type and table mix. Customer type includes diner companion type and group size. In practice, different dinner companion types may result in significant differences in arrival time, group size and dining duration. This research uses simulation technique to e

APA, Harvard, Vancouver, ISO, and other styles

21

TSENG, CHING-YA, and 曾靖雅. "Emotions, Collectivism and the Willingness of Solitary Dining at Various Types of Restaurant." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/89745659580510787649.

Full text

Abstract:

碩士<br>東海大學<br>餐旅管理學系<br>105<br>Singles gradually become one of the mainstream in the market. A person eating alone in a restaurant is not a weird phenomenon anymore. Many people still have a lot of negative views on solitary dining, eating together is deeply rooted in cultural awareness, eating alone is like a perverse behavior (Pliner& Bell, 2009). However, previous studies had found that emotions or moods may intervene in one’s judgments or decision-making processes. This study examined the relationship between the choice of dining type of restaurant and the solitary dining behavior in relat

APA, Harvard, Vancouver, ISO, and other styles

22

Stoitzner, Nicola Mirjam Ursula. "The effect of different types of online reviews on Instagram regarding users’ choice of a restaurant." Master's thesis, 2020. http://hdl.handle.net/10400.14/29642.

Full text

Abstract:

The digital transformation in the hospitality and tourism industry has led to a multitude of upheavals and the development of new communication channels. Social media platforms have been widely used for the purpose of sharing information between consumers about products and services. More users share their experiences with restaurants with an online audience that goes far beyond their personal contacts. Online reviews provide valuable information for potential customers to facilitate their purchase decision. Additionally, restaurant managers benefit from feedback systems, as they are able to a

APA, Harvard, Vancouver, ISO, and other styles

23

Huang, Yueh-Fang, and 黃月芳. "Service Failure and Service Recovery in Restaurant: A Study of Ideal Type Method." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/80670101992946882432.

Full text

Abstract:

碩士<br>大葉大學<br>人力資源暨公共關係學系碩士在職專班<br>96<br>In relation to “service failure and service recovery” in food service industry, most articles published in the previous literature thereby explored these issues by means of “Critical Incident Technique, CIT”. Since some researchers applied “Subjective Se-quential Incident Technique, SSIT” in similar studies, and explored these issues aiming at the food service industry as a whole, the technique surely has given us a completely new impression. Although this research also adopted SSIT, we explored these issues aiming at a de-tailed branch in food industry

APA, Harvard, Vancouver, ISO, and other styles

24

KU, LING-WEN, and 辜稜雯. "The Relationship between Word of Mouth Type and Repurchase Intention - Restaurant Industry for Example." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/c3gm66.

Full text

Abstract:

碩士<br>中國文化大學<br>全球品牌與行銷碩士在職學位學程<br>106<br>Nowadays in society, due to fierce competition, consumers are used to using keyword to search for the web related to restaurants before they go for restaurant to dine. Therefore, restaurants operators need to think about how to enhance the restaurants word-of-mouth Preference is a very important thing. This study takes the restaurant as the subject for investigation to discuss the influence of consumer repurchase intention and word of mouth type in Taipei City . Besides, we find the repurchase intention between rational word of mouth and emotion word o

APA, Harvard, Vancouver, ISO, and other styles

25

PHAN, THUY-LINH, and 潘翠玲. "Service Recovery Effects on Customer Satisfaction and Loyalty, Moderating by Restaurant Type and Failure Scenarios." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/64006701431583786148.

Full text

Abstract:

碩士<br>銘傳大學<br>企業管理學系碩士班<br>103<br>Nowadays keeping and developing relationships with current customers is a key business strategy. As a result, most restaurants attempt to deliver first-class service in order to enhance customer satisfaction and loyalty. However problems and complaints seem to occur over a lifetime of customer relationships. In general, service failure is inevitable; it can negatively affect the satisfaction and loyalty of customers. Therefore, service recovery strategy has always been considered a valuable tool to complement customer satisfaction in restaurant. The purpose of

APA, Harvard, Vancouver, ISO, and other styles

26

WU, YOU-DA, and 吳宥達. "The Critical Successful Factors of ERP Implementation for Banquet-Type Restaurant of Chinese Catering Industry." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/19851933532769973025.

Full text

Abstract:

碩士<br>實踐大學<br>資訊科技與管理學系碩士在職專班<br>104<br>This study aimed to investigate the critical successful factors of Enterprise Resource Planning (ERP) implementation for banquet-type restaurant of Chinese catering industry, and conducted weight and order of importance of the critical successful factors. The research findings can provide catering industry of Chinese banquet-type restaurants that going to implement ERP system as evaluation criteria, and can be used for maintenance and sublimation on the ERP system as reference. The first draft of critical factors in this study taked the literature of ERP

APA, Harvard, Vancouver, ISO, and other styles

27

Fang, I.-Jung, and 方怡蓉. "The Different Restaurant Types of Product Placement on the Hierarchy of Advertising Effects - the Advertising Relationship with Product as a Moderator." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/13577709860200413581.

Full text

Abstract:

碩士<br>高雄餐旅學院<br>餐旅管理研究所<br>98<br>Advertising messages often appear in our daily life, and the television is exactly present Taiwanese people every day get mostly in touch with way of the advertisement information. In recent years, television placement will be a new type of advertising. In this paper, this research on restaurant placement of a Taiwan idol drama to understand the different restaurant types of product placement on the hierarchy of advertising effects. This research took 2(idol drama types) ×2(restaurant types) ×2(advertising relationship) factor design. The experiment is div

APA, Harvard, Vancouver, ISO, and other styles

28

Li, Pei-Wei, and 李沛薇. "The Relationships between Customer's Shared Responsibility and Consumption Outcomes in Service Interaction—Moderating Effects of Restaurant Service Type." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/98594379073444534486.

Full text

Abstract:

碩士<br>世新大學<br>觀光學研究所(含碩專班)<br>99<br>Customer participation is the behavior which customers actually get involved and help create service value. By servicing others or themselves, customers are able to simultaneously play the role of consumer and producer while cooperating with service providers. It will not only improve organizational productivity and service efficiency but also increase consumptive inclination. Food and beverage industry is a domain which frequently contacts with customers. That the way of service hinges on dining type emphasizes the interaction relationship between customers

APA, Harvard, Vancouver, ISO, and other styles

29

Kyureghian, Gayaneh. "METHODOLOGY AND APPLICATIONS IN IMPUTATION, FOOD CONSUMPTION AND OBESITY RESEARCH." Thesis, 2009. http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-783.

Full text

Abstract:

Obesity is a rapidly growing public health threat as well as an economic problem in the United States. The recent changes in eating habits, especially the relative increase of food away from home (FAFH) consumption over the last three decades raised the possibility of causal linkage between obesity and FAFH. This study confirms the positive, significant association between the body mass index and FAFH consumption in adults, consistent with previous findings in the economic and nutrition literature. This work goes a step further, however. We demonstrate FAFH consumption at quick-service restaur

APA, Harvard, Vancouver, ISO, and other styles

30

Tsai, Ying-Chih, and 蔡瑩芝. "Labor Situation of the Hostess-type Sex Workers : An Ethnographic Research in Teahouses of Wan-Hua and a Karaoke Restaurant." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/87423288859952336357.

Full text

Abstract:

碩士<br>世新大學<br>性別研究所<br>99<br>Qualitative ethnographic research approach was adopted in this thesis. Recognizing that sex-work is a kind of labor , I investigated the labor process and implications in a Karaoke restaurant and teahouses of Wan-Hua, so as to identify the power relations that were embedded in the process and the skills and expertise needed in the so called “hostess- type” sex work. I also explored the owners’ influences on the hostesses’ labor process through in-depth interview and participatory observation. A heterogeneous picture was found within the “hostess-type sex industry”

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!