Thesis (Ph. D.)--University of Wisconsin--Madison, 1962. / Typescript. Vita. Includes computer program source code. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 128-134).

Dissertação (mestrado)—Universidade de Brasília, Faculdade de Agronomia e Medicina Veterinária, Programa de Pós-Graduação e Agronegócios, 2014. / Submitted by Albânia Cézar de Melo (albania@bce.unb.br) on 2014-07-07T16:15:42Z No. of bitstreams: 1 2014_LuizFernandoCamaraViana.pdf: 1784328 bytes, checksum: c3976d67d28bce943e01ed37f838a32f (MD5) / Approved for entry into archive by Guimaraes Jacqueline(jacqueline.guimaraes@bce.unb.br) on 2014-07-09T13:10:33Z (GMT) No. of bitstreams: 1 2014_LuizFernandoCamaraViana.pdf: 1784328 bytes, checksum: c3976d67d28bce943e01ed37f838a32f (MD5) / Made available in DSpace on 2014-07-09T13:10:33Z (GMT). No. of bitstreams: 1 2014_LuizFernandoCamaraViana.pdf: 1784328 bytes, checksum: c3976d67d28bce943e01ed37f838a32f (MD5) / Apesar da longa trajetória do mercado de cafés no Brasil, o mercado de cafés especiais é incipiente e, por conseguinte, carente de estudos, sobretudo em relação à extração da bebida. Partindo desse cenário, este estudo teve como objetivo analisar o papel do savoir-faire das cafeterias na extração de cafés especiais. Foi realizado um estudo de caso múltiplo com seis renomadas cafeterias nacionais, utilizando como técnicas de coleta de dados: (i) pesquisa bibliográfica; (ii) pesquisa documental; (iii) entrevistas em profundidade; e (iv) observação direta. Adotou-se a hipótese de que as rotinas e o processo de valoração dos cafés especiais dependem de meios de justificação que circundam o savoir-faire da preparação destes produtos, tal que a transação econômica não seja coordenada apenas pelo valor econômico – expresso por meio do preço –, mas por convenções, dispositivos de julgamento e valores estéticos, sociais e emocionais, os quais, em diferentes escalas, afetam as rotinas das cafeterias na oferta de cafés especiais. Entre os resultados, os meios de justificação adotados pelas cafeterias impactam a escolha do grão de café, a contratação de baristas, as rotinas a serem desempenhadas e, até mesmo, a tomada de decisão dos consumidores. A opção pelo grão a ser ofertado está atrelada principalmente à questão sensorial, à região de produção, à fazenda produtora e a certificações diversas e não aos certificados da Associação Brasileira da Indústria de Café (Abic) ou às indicações geográficas (IG). Como responsável pela extração nas cafeterias está o barista, cuja atividade foi analisada sob a ótica do artífice e cujas rotinas possibilitam a existência de diversos savoir-faire. Ademais, pelo diferente nível de apropriação do conhecimento entre as cafeterias pesquisadas e o perfil de consumidores relatado, no tocante a cafés especiais, destaca-se a influência dos primeiros no processo de valoração e nas rotinas de preparação e de consumo dos últimos. ______________________________________________________________________________ ABSTRACT / Despite the long history of the coffee market in Brazil, the specialty coffee one is incipient and still careless of studies, especially, about coffee brewing. Considering this scenario, this study aimed to analyze the role of the savoir-faire of coffeehouses, or cafes, in specialty coffee brewing. It was carried out a multiple case study with six renowned national cafes, using data collection techniques such as: (i) documentary research; (ii) literature research (iii) in-depth interviews; and (iv) direct observation. The study adopted the hypothesis that the routines and the valuation process of specialty coffees depend on means of justification that surround the savoir-faire of the brewing process, in manner that the economic transaction is coordinated not only by the economic value - expressed through the price - but by conventions, judgment devices and aesthetic, social and emotional values, which, at different scales affect the routines of the coffeehouses. Among the results, the means of justification adopted by cafes have an effect on the choice of the coffee bean, the hiring of baristas, the routines, and even decision-making of consumers. The decision about what coffee will be offered is linked mainly to sensory issue, region of production, producer and various certifications, but not to the Brazilian Coffee Industry Association (Abic) labels or geographical indications (IG). In the cafes, the responsible for the coffee brewing process is the barista, whose activity allows an analysis from the perspective of a craftsman, and the existence of several savoir-faire. Moreover, the different level of knowledge appropriation between the researched cafes and the generic consumer profile reported by them, particularly, about specialty coffees, highlights the influence of the first in the valuation process and routines of preparation and consumption of the latter.

No description available.

Thesis, PlanB (M.S.)--University of Wisconsin--Stout, 2004. / Includes bibliographical references.

The increasing costs of labor and food accompanied by limited budgets are some of the problems facing the school foodservice director. A plausible solution for cost increases is more efficient use of time. The purpose of this research is to develop a method to determine the time spent in common job functions by school foodservice directors with an outcome of providing an initial time data base for ultimate time and performance evaluations. A two part questionnaire of all sixty-eight school foodservice directors in Oregon was conducted to identify how time was allocated among job functions identified by the American School Food Service Association, 1978, and among routine office tasks. Part one: an estimation of time allocations per job functions and demographic information was requested. Part two: a time study in which the school foodservice director kept a record of activities for a five-day period. The response rate was fifty percent. Of the school foodservice directors surveyed, there were no significant differences in the estimated and actual amount of time spent in job functions for eighty percent of the sixty-one job functions surveyed. Of the twenty percent with significant differences, the majority were overestimates of time spent in job functions. Demographic variables correlating with significant differences in the estimated and actual time spent in job functions were: (1) education level, (2) number of years in the foodservice profession and (3) number of days of administrative assistance. The majority of school foodservice directors surveyed accurately plan their time to complete job functions. / Graduation date: 1982

There is no abstract available for this thesis.

Thesis (Ed. D.)--Lehigh University, 2004. / Includes vita. Includes bibliographical references (leaves 223-241).

No description available.

There is no abstract available for this dissertation.

Thesis (M.S.)--University of Wisconsin--Madison, 1967. / eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.