This thesis explores the inner workings of a consumer-driven niche market that has rapidly developed to the point of maturity. The Bed and Breakfast industry, a micro-industry of the hospitality industry, has become a popular lodging phenomenon and entrepreneurial lifestyle. The purpose of this study is to determine if it is possible to succeed in operating a Bed and Breakfast business. The Bed and Breakfast industry is examined, and research findings are discussed. Financial prosperity is difficult, given the huge fixed costs, small number of rooms and corresponding limits on generation of revenue. Operation size, competition from larger hotels and ambiguity in guest expectations are just a few of the factors that make profitability in the Bed and Breakfast industry very difficult. However, changing guest lifestyles, socioeconomic conditions and increased Internet use provide opportunity for the Bed and Breakfast product. Feasibility of turning profit is explored, and predictions for success in the future of Bed and Breakfast industry are presented.

Regular breakfast consumption among adolescents has been linked to decreased risk of obesity and chronic diseases, improved cognition and improved nutrient intake in adolescents. Despite this, research has indicated that adolescent breakfast consumption is declining globally. Adolescents are at particularly high-risk for health compromising behaviours such as increased fast food consumption, increased sedentary levels and frequent breakfast skipping. Research shows that lifestyle and behaviour habits which are entrenched during adolescence are likely to remain throughout adulthood. The reported prevalence of breakfast skipping among different adolescent population groups in South Africa ranges from 13 to 36%. However, little is known about breakfast behaviour among adolescents in the South African context. Studying breakfast behaviour and the mechanism by which breakfast influences positive health outcomes creates an understanding of the magnitude of the problem to be addressed and guides effective recommendations for public health guidelines. The aim of the present study was to determine the proportion and quality of breakfast intake among adolescents attending public secondary schools in Potchefstroom and its surrounding areas in the Northwest Province, and to determine the effect of breakfast intake and quality on overall diet quality and other lifestyle behaviours. A cross sectional quantitative study design was used. Adolescents in grades nine to eleven (n = 254) were randomly selected from seven public secondary schools across quintiles in Potchefstroom and its surrounding areas in the Northwest Province of South Africa. A basic self-administered demographic questionnaire was used. A single 24-hour recall using the four-stage multiple pass method was conducted to obtain information on breakfast and dietary intake for the day. A self-administered questionnaire was used to select the type of breakfast usually consumed by the adolescents. Height and weight were measured by a level one anthropomotrist. Dietary data was analysed using the Medical Research Council Food Composition Tables. Breakfast quality was measured through the allocation of a breakfast quality score and the Diet Quality Index Revised (DQI-R) was used to assess the quality of the overall diet. Associations between breakfast intake and categorical characteristics were assessed by either the Chi-squared Test or Fisher’s Exact Test. Spearman correlations were used to assess the associations between breakfast quality score and continuous variables. The threshold for statistical significance was set at 0.05. The Goldberg cut-off was applied to exclude over- and under-reporters. Information was collected for 244 adolescents with a mean age of 17.5 years (± 2.3). The proportion of breakfast intake and skipping was 81% and 19% respectively. The mean breakfast quality score was 3.1 out of a possible score of 5, indicating moderate breakfast quality which incorporates one of the Australian Guide to Healthy Eating (AGHE) food groups. Breakfast intake was influenced by race, and breakfast quality was influenced by participation in physical activity. Breakfast eaters and skippers showed no significant difference in diet quality score. Breakfast quality score was marginally associated with calcium intake (p<0.0001; r=0.418), phosphorous intake (p<0.0001; r=0.378) and total diversity score (p<0.0001; r=0.369). The foods most frequently consumed at breakfast were bread, milk, ready-to-eat cereal (RTEC) and maize porridge. In conclusion, breakfast skipping proportion was consistent with published South African data. The quality of the breakfast consumed among adolescents in the present study was moderate. Cultural and socio-environmental factors may influence breakfast intake and breakfast quality among adolescents. Breakfast intake did not influence diet quality, but the intake of certain foods at breakfast improved the mean scores for components of the DQI-R and improved the intake of key nutrients. It is recommended that the governmental departments responsible for the Integrated School Health Policy (ISHP) incorporate breakfast messaging into the nutrition education component of the ISHP. Facilitators involved in implementing the ISHP, such as School-based support teams, teachers and healthcare professionals are encouraged to continue the promotion of breakfast intake among adolescents. / MSc (Nutrition), North-West University, Potchefstroom Campus, 2014

Regular breakfast consumption among adolescents has been linked to decreased risk of obesity and chronic diseases, improved cognition and improved nutrient intake in adolescents. Despite this, research has indicated that adolescent breakfast consumption is declining globally. Adolescents are at particularly high-risk for health compromising behaviours such as increased fast food consumption, increased sedentary levels and frequent breakfast skipping. Research shows that lifestyle and behaviour habits which are entrenched during adolescence are likely to remain throughout adulthood. The reported prevalence of breakfast skipping among different adolescent population groups in South Africa ranges from 13 to 36%. However, little is known about breakfast behaviour among adolescents in the South African context. Studying breakfast behaviour and the mechanism by which breakfast influences positive health outcomes creates an understanding of the magnitude of the problem to be addressed and guides effective recommendations for public health guidelines. The aim of the present study was to determine the proportion and quality of breakfast intake among adolescents attending public secondary schools in Potchefstroom and its surrounding areas in the Northwest Province, and to determine the effect of breakfast intake and quality on overall diet quality and other lifestyle behaviours. A cross sectional quantitative study design was used. Adolescents in grades nine to eleven (n = 254) were randomly selected from seven public secondary schools across quintiles in Potchefstroom and its surrounding areas in the Northwest Province of South Africa. A basic self-administered demographic questionnaire was used. A single 24-hour recall using the four-stage multiple pass method was conducted to obtain information on breakfast and dietary intake for the day. A self-administered questionnaire was used to select the type of breakfast usually consumed by the adolescents. Height and weight were measured by a level one anthropomotrist. Dietary data was analysed using the Medical Research Council Food Composition Tables. Breakfast quality was measured through the allocation of a breakfast quality score and the Diet Quality Index Revised (DQI-R) was used to assess the quality of the overall diet. Associations between breakfast intake and categorical characteristics were assessed by either the Chi-squared Test or Fisher’s Exact Test. Spearman correlations were used to assess the associations between breakfast quality score and continuous variables. The threshold for statistical significance was set at 0.05. The Goldberg cut-off was applied to exclude over- and under-reporters. Information was collected for 244 adolescents with a mean age of 17.5 years (± 2.3). The proportion of breakfast intake and skipping was 81% and 19% respectively. The mean breakfast quality score was 3.1 out of a possible score of 5, indicating moderate breakfast quality which incorporates one of the Australian Guide to Healthy Eating (AGHE) food groups. Breakfast intake was influenced by race, and breakfast quality was influenced by participation in physical activity. Breakfast eaters and skippers showed no significant difference in diet quality score. Breakfast quality score was marginally associated with calcium intake (p<0.0001; r=0.418), phosphorous intake (p<0.0001; r=0.378) and total diversity score (p<0.0001; r=0.369). The foods most frequently consumed at breakfast were bread, milk, ready-to-eat cereal (RTEC) and maize porridge. In conclusion, breakfast skipping proportion was consistent with published South African data. The quality of the breakfast consumed among adolescents in the present study was moderate. Cultural and socio-environmental factors may influence breakfast intake and breakfast quality among adolescents. Breakfast intake did not influence diet quality, but the intake of certain foods at breakfast improved the mean scores for components of the DQI-R and improved the intake of key nutrients. It is recommended that the governmental departments responsible for the Integrated School Health Policy (ISHP) incorporate breakfast messaging into the nutrition education component of the ISHP. Facilitators involved in implementing the ISHP, such as School-based support teams, teachers and healthcare professionals are encouraged to continue the promotion of breakfast intake among adolescents. / MSc (Nutrition), North-West University, Potchefstroom Campus, 2014

Purpose: To access long-term sustainability of Manitoba SBP by examining the beliefs, attitudes and values of the diverse stakeholders involved in ensuring that SBP run. Sample/ Setting: Eighteen participants from the public school system, government departments and private funders in Manitoba. Method: Semi structured interviews to explore the perceptions, attitudes, and experiences of participants. Results: The perceived impact of SBP varied between each group of stakeholders though all shared a common belief that SBPs were beneficial to students. Major barriers identified were related to funding and manpower. Conclusion: All stakeholders support SBP because they understand and value the positive health, educational and social benefits SBP have for students and the wider school community. Long-term sustainability of SBP depends on creating and maintaining a positive policy environment in which SBP are seen as a valuable tool in supporting child nutrition so that funding and resources are allocated appropriately. / October 2015

The commercial value for Bed and Breakfasts and Country Inns did not kept pace with other lodging establishments. Lodging real estate investment trusts (REITs) grew in the 1990's by acquiring hotels and motels but not the smaller Inns. This study investigated what sale terms and conditions an Inn owner would sell their property to a REIT. The study examined what conditions an innkeeper would manage the property for the REIT once the sale was closed. This study concluded that a REIT was not a feasible exit strategy for Inn owners.

The objective of this study was to identify differences in teacher perceptions of benefits, challenges, and preferences to different School Breakfast Program (SBP) service models. A survey instrument was developed, pilot tested, and then distributed electronically to K-12 teachers throughout the state of Utah, who were part of the Utah Education Association. Demographics and factors influencing SBP models in Utah were gathered. Frequencies and ANOVA tests were performed and a significance level of <0.01 was chosen to protect for multiple comparisons. Results indicated that traditional breakfast was the most preferred model with a mean score of 2.80 and breakfast in the classroom was the least preferred model by teachers with a mean of -1.32. Children not going hungry was identified as the greatest benefit (95.4%, n=352) to SBP and food waste was identified as the greatest challenge (45.8%, n=168). This study concluded that increased awareness and education amongst teachers regarding different models of SBP service could lead to increased efficiency, increased participation in SBP, decreased costs, decreased food waste, and increased academic performance and health benefits for students.

Florida bed and breakfasts (B&Bs) were surveyed for the purpose of discovering the attitudes, beliefs, and actual behaviors of B&B owners and operators that contribute to an operation’s success. This study had several objectives: 1) to provide an analysis of attitudes and beliefs perceived to be necessary for success and the actual behaviors exhibited by operators based upon their self-definition of success, 2) to collect demographic information from various bed and breakfasts in Florida, and 3) to expand the limited amount of research that has addressed issues in the bed and breakfast industry. Between July 2009 and August 2009, data was collected by using a mailed survey. After collecting and compiling all of the information, Pearson’s correlation was used to determine if any correlations existed between owners and operator’s attitudes and beliefs and actual behaviors. Furthermore, the total sample was separated into a “successful” group and an “other” group in order to discover disparities between each group’s attitudes/beliefs and behaviors. This study was modeled after Bed and Breakfasts in Virginia: Identification of Success Factors (Kaufman, 1994), and had many correlations that were similar to Virginia’s bed and breakfast industry. In addition to the similar correlations found in the previous study, this study found several more attitudes, beliefs, and behaviors that have deemed necessary for success by Florida’s bed and breakfast industry leaders. The study concluded that several attitudes, beliefs, and behaviors were necessary for success: bed and breakfast owners and operators must understand the B&B industry, have had past work experience in the hospitality industry, understand the basic functions of running a business, and maintain a positive relationship with employees and guests.

The purpose of this thesis is to assess the characteristics and aspects that make B&Bs, particularly historic B&Bs, successful. This thesis also briefly demonstrates how historic B&Bs can contribute to communities and to the field of historic preservation through public awareness and adaptive reuse projects. Background information on the B&B industry is presented. Sources for the research include B&B owners, professionals in the B&B industry and historic preservation fields, written sources, and studies conducted on B&B owners and their businesses. Six B&Bs and their owners were selected as case studies in Indiana. Four of these six B&Bs were included in a previous Ball State thesis, The Role of Bed and Breakfasts in Heritage Tourism, prepared by Terri Ash in 1996.Additionally, three case studies in Georgia were chosen to increase diversity in the types of B&Bs evaluated. A profile of each B&B is presented; it includes information on the history of the B&B, why the owners decided to open up the B&B, the type of rehabilitation work that was needed, and how, if applicable, the B&B has changed over the last ten years. All of the information gathered from primary and secondary sources is combined to form conclusions regarding the primary aspects and common characteristics that contribute to a successful B&B. Primary conclusions drawn from this study include how the location, the number of rooms, the amenities, and the hospitality of the owners contribute to a successful B&B. Additionally, conclusions are drawn that compare the likelihood of success between historic B&Bs to non-historic B&Bs, and the benefits of locating a B&B in a historic building. / Department of Architecture

<p>Observational evidence links breakfast skipping, a behavior frequently observed among adolescents, with other poor health related behaviors that perpetuates a lifestyle associated with poor weight management and decreased cognitive performance. Furthermore, evidence suggests that both the consumption of breakfast and the quality of breakfast consumed may influence both weight and cognitive performance related outcomes. In an effort to improve the prevalence of breakfast consumption and the quality of breakfasts consumed among adolescents, recent initiatives have sought to increase participation in the federal School Breakfast Program (SBP). </p><p>The main objectives of this dissertation were to determine: 1) whether the habitual consumption of breakfast influences perceived appetite following the consumption of breakfast and whether habitual breakfast consumption influences post prandial appetitive sensations following the consumption of breakfasts varying in macronutrient distribution; 2) the feasibility of consuming an egg-based, ‘Breakfast in the Classroom’ (BIC) program in 8th grade students and whether the daily consumption of egg-based breakfasts improve School Breakfast Program participation, the quality of breakfasts consumed, and snacking behavior in 8th grade students; and 3) whether differences in cognitive performance exist between 6th-8th grade students who consume school breakfast, students who consume breakfast at home only, and students who skip breakfast following the initiation of a higher-protein Breakfast in the Classroom program. </p><p>This dissertation is organized into chapters that consist of published manuscripts or manuscripts formatted for submission to peer-reviewed journals. Chapter 2 consists of comprehensive review of the evidence linking breakfast consumption and composition to obesity and cognitive performance with an emphasis on the recent advances in school breakfast programs and future directions. Chapter 3 evaluates whether the habitual consumption of breakfast influences perceived appetite following the consumption of breakfast and whether habitual breakfast consumption influences postprandial appetitive sensations following the consumption of breakfasts varying in macronutrient distribution. Chapter 4 examines the feasibility of implementing an egg-based BIC program and subsequent effects on SBP participation, the quality of breakfasts consumed, and evening snacking in 8th grade students. Chapter 5 examines differences in cognitive performance between 6th-8th grade students who consume school breakfast, students who consume breakfast at home only, and students who skip breakfast following a higher-protein BIC. Chapter 6 summarizes the main findings and presents considerations for future research.</p><p>Collectively, the findings from this dissertation demonstrate:1) consuming 30 grams of protein at breakfast improves appetite and satiety compared to a breakfast containing 15 grams of protein, independent of habitual breakfast consumption in overweight adolescent females; 2) implementing a universally-free ‘Breakfast in the Classroom’ program that serves two additional eggs to a traditional school breakfast served via a traditional SBP is feasible and improves SBP participation, the quality of breakfast consumed, and reduces unhealthy evening snacking; and 3) students who consume breakfast at school, as part of a higher-protein BIC program, perform better on tasks assessing cognitive flexibility and executive function in middle school students when compared to students who skip breakfast, regardless of key behavioral and/or socioeconomic factors. Thus, this work suggests increasing protein content of school breakfasts using a universally-free distribution program is feasible and may provide benefits on overall diet quality and cognitive performance for 6th-8th grade students. <br></p>

Bed and Breakfast (B&B) business has becoming popular in recently years in Taiwan. There is growing number of B&B business. By 2013, there are total 4,223 registered B&B providing 16,904 rooms in Taiwan. It has become a 2 billion revenue business in Taiwan. (Tourism Bureau, M.O.T.C, Republic of China, 2013) This paper is aimed to analyze the market and give the owners suggestion for their plan to open a Bed and Breakfast business in Taitung. Given the relative competitiveness in this market, the owner is going to enter this market with some specialized characteristics to differentiate itself from its competitor. Unlike traditional B&B business, the business model extends the services to other sport-related activities, which generate other revenue to make the business more profitable and sustainable. Our study suggests that it is feasible to be profitable in 4 years with proper planning and execution accordingly.