Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 13 of 13 for “"Fine Dining"”.
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The relationship between internal service components and organizational commitment in fine-dining restaurants
… commitment. Data was collected from three fine-dining restaurants in Las Vegas, Nevada. The original hypotheses were not supported by the research results. Yet, the study did yield evidence indicating that satisfaction with some aspects of internal services was influential in predicting …
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The Nature of Customer Entitlement in Fine-Dining Restaurants: A Qualitative Study of Waitstaff Perspectives
… of customer entitlement from the perspective of fine-dining waitstaff in South Africa. A power imbalance between customers and waitstaff is especially likely in restaurant environments because of the expectations of customer acquiescence and the notion that “customers are always right” (Fisk & …
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Food safety knowledge and safe practice attitudes of employees in fine dining and quick service restaurants
… safety knowledge and attitudes exists between fine dining restaurant and quick service restaurant (QSR) employees. The relationship between attitudes toward food safety and food safety knowledge was also examined for possible causal links; The results indicate that a significant difference …
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A food design fogalmi keretei, valamint az éttermi élmény tervezésében az interakció és a téma (koncepció) szerepe, különös tekintettel a fine dining kontextusára
… A partnervállalat mint kutatási terep miatt a fine dining kontextusa is bemutatásra kerül. A disszertációban is bemutatott előkutatások után a kutatás végső fókusza az étkezési élmény mélyebb megértése lett, valamint a téma (koncepció) és az interakció szerepének feltárása az élménytervezésben. …
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Culinary Man
… normative subjectivity circulated within western fine dining traditions. I use the notion of "normative subjectivity" which derives from the work of Michel Foucault. Foucault's emphasis on the use of disciplinary repetition to mold, circumscribe, and modulate the conduct of subjects informs my own …
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Foodventure – mobile digital platform restaurant waiting experience in the digital age
… meals per week in restaurants (Zonca, 2013). The dining experience has become an integral part of everyday life, both for the restaurants financially and for customers who simply want to enjoy a good meal. However, popularity is almost always associated with long waiting time. This could lead to …
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The concept of subjective well-being and its process in restaurant experiences
… value, SWB, and behavioral intention, in a dining out context. A conceptual model was developed and tested regarding the relationship between SWB-mediated satisfaction and value toward behavioral intention. The sample for this study consisted of fine dining (N = 157) and casual dining …
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(Re)Designing food waste systems using the design frameworks of chefs: An exploration of the potential application in the New Zealand context: The case of 'Good Neighbour'
… through the lens of the design frameworks of the fine dining chef. The case study centres on the food recovery within the social enterprise, The Good Neighbour Trust in Tauranga, New Zealand, and critically analyses the Five Phase Culinary Design Model. While our tacit knowledge is a crucial part …
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INNOVATIVE MARKETING STRATEGIES AND TOOLS FOR THE WINE SECTOR - A FOCUS ON SPARKLING WINE FIRMS IN THE HO.RE.CA. CHANNEL
… except for sparkling wines. Within this context, fine dining restaurants emerge as one of the most value-adding channels for wineries. Wine lists, often curated by sommeliers, serve not only as tools for sales but also as instruments to shape the dining experience. Given the central role of wine …
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Merging Symbols, Space and Identity in Appalachia: An Examination of the Ramp
… the region, the ramp has been featured on fine dining menus and has been sold in farmer's markets and grocery stores for the first time across the country. This study aims to understand not only this recent popularity, but why the ramp has emerged as representative of traditional …
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Internet killed the Michelin star : the motives of narrative and style in food text creation on social media
… changed. I use interviews and ethnographies with fine dining chefs, food industry professionals, and media makers to illustrate these convergences and divergences in the creation and consumption of food texts today. TL;DR: While the underlying purpose of the construction and consumption of food …
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Exploring the role of AI in enhancing sustainability within New Zealand's hospitality industry: A study on knowledge, applicability, and perception in reducing food waste
… waste are cited as the main causes of FW in fine-dining restaurants and pubs. A lack of FW awareness is the leading cause of FW in hotels/resorts and fast-food outlets. The diverse range of challenges faced by the hospitality industry provides insights into the areas where improvements can be …
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The Nouvelle Cuisine Revolution: Expressions of National Anxieties and Aspirations in French Culinary Discourse 1969 - 1996
… culinary discourse transforms France's fine dining domain into a sort of theatre where national attitudes are not only represented to a socially diverse French public, but where the public itself is invited to participate in this performance of the nation: rehearsing, refining, and …