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.
Results
Showing 1 to 11 of 11 for “"Restaurant management"”.
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Consumer satisfaction and dissatisfaction of upscale restaurant dining: a two dimensional approach
… satisfaction and dissatisfaction (CS/D) in restaurant dining indicates that the majority of restaurant management literature deals with the product/service dimension of restaurant dining and that the leisure dimension of restaurant dining has not been explored. This study was approached with …
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Hotel restaurant experiences - a Taiwanese perspective
… differences between guests, waiting staff and restaurant management, 4) identify factors influencing the evaluation of restaurant services and 5) examine the influence of culture on hotel dining. The contribution of this thesis is the development of the customer satisfaction framework in the …
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A validation study of university level food and beverage curriculum
… by the University of Missouri's Hotel and Restaurant Management program is meeting industry and students' educational needs. The study sought to provide insight on the learning objectives of the food and beverage curriculum regarding the level of importance of each learning objective, as …
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The relationship between employee turnover and customer service quality in casino restaurants
… turnover and perceived service quality in casino restaurants. The restaurants were buffets, steakhouses, and coffee shops in casinos in three geographic locations. The study uses both cross-sectional and time-series data in a linkage model. It then analyzes the nature of this relationship on both …
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An empirical study of the relationship between restaurant image and customer loyalty
… empirically determine the relationship between restaurant images and loyalties toward seven competing casual dinner house restaurant chains, and to understand the nature of their competition by matching patronage behavior toward alternative restaurant chains with perceptions of alternative …
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Essays on Sustainability in Agriculture and Food Systems
… interventions aimed at reducing food waste in restaurant kitchens in Ghana. As a Sub-Saharan African country, Ghana faces both food waste and food insecurity. Through a six-week field experiment and a difference-in-differences analysis, we demonstrate that interventions focused on public- and …
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Identification of Organization-Centric Intangible Capital in the Hospitality Industry
… and competitiveness. This study suggests that a restaurant firm should identify core intangible assets for its business, manage them systematically, and measure their value contribution. The essential thrust is to identify key intangible value resources and establish their measurement, which then …
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An Exploatory Investigation of the Sales Forecasting Process in the Casual Theme and Family Dining Segments of Commercial Restaurant Corporations
… tool for the planning function of corporate restaurant management. Accurate sales forecasts allow functional areas, such as marketing, advertising, human resources, and finance, to effectively develop programs to advance the company. Examples of these programs include budgets, promotion and …
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An insurance program for restaurant operators
… and Applied Science. School of Hotel, Restaurant, and Institutional Management, 1956
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Food Waste Reduction through Food Sharing Initiatives: The lived Experiences of Restaurants and Food Bank Employees in Riyadh
… Saudi Arabia through the lived experiences of restaurants and food bank employees. Research data were collected through a face-to-face semi-structured interview method from 15 participants from selected restaurants and food bank in Riyadh. Using the theory of planned behaviour (TPB) as the …
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Improvement of work-integrated learning through corporate entrepreneurship to enhance return on investment
… second one was to explore the reasons why some Restaurant Managers (RMs) find it difficult to implement what they have learnt during and after the in-house training. The third objective was to recommend a proper shoulder-to-shoulder coaching method to enhance the application of the learning in …