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 7 of 7 for “"Food and Beverage Management"”.
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Labor Time Analysis of Vegetarian Entrees
… entrees to determine total cost of entree, and (3) compare labor time data from four of the entrees selected with data from a research project conducted earlier.</p> <p>Continuous time study techniques were used to collect labor time data in the production of the eight vegetarian entrees. …
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Chefs' Perceptions of Zero Waste Cooking in Restaurants
… of this study is to examine chefs’ perceptions and practices relative to current and potentially future efforts to decrease food waste. Through qualitative inquiry, this research aims to identify food waste reduction practices in Northwest Arkansas restaurants; chef’s perceptions of these …
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Follow the Leader: A Followership Perspective in Restaurants
… equation; therefore, it is important to understand their role in the industry. The purpose of this study is to explore the leadership theory of followership in restaurants to examine the connections between followership training, voice behavior and employee turnover rates. The study adds to the …
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A Workshop Plan for Food Service Supervisors in Seventh-day Adventist Institutions in Mexico
… in any dietary service to produce high quality and nutritious food within reasonable cost. Any training which the food service supervisor may receive in administration, nutrition and food preparation will aid in achieving this goal. No training program for food service supervisors in Seventh-day …
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The Competitive Front-of-Package Labeling of Consumer Packaged Goods: Cutting Through The Clutter
<p>At no point in U.S. history have food product packages displayed so many symbols and statements regarding nutrition and health benefits (Nestle 2010). However, despite this explosion of front-of-package (FOP) health communications, obesity and health-related problems of U.S. consumers continue …
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Activity Analysis of Personnel on Patient Trayline Assembly
<p>The systems approach in food service administration is the initial step in analyzing current procedures to determine the effectiveness of resource utilization. Analysis begins with observation of a system to provide possible explanations of the system behavior.</p> <p>The purpose of this …
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An Exploratory Study of Household Alcohol Consumption from the US Bureau of Labor Statistics Consumer Expenditure Survey with a Focus on Market Conditions and Regulatory Structures
<p>Alcohol consumption and use is not just a harmful behavior or a potential recreational activity, but it also may form a way of self-identification.</p> <p>Each type of beverage apparently has their own profile of dedicated drinkers. Those drinkers are also apparently loyal to the location of …