by Lee Cheung-lun, Catus, So Wai-piu, Raymond. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1991. / ACKNOWLEDGEMENT --- p.ii / ABSTRACT --- p.iii / TABLE OF CONTENTS --- p.iv / CHAPTER / Chapter I. --- BACKGROUND AND STATEMENT OF THE PROBLEM --- p.1 / Motivation For This Study --- p.1 / Study Objectives --- p.2 / What Is Chinese Soup? --- p.3 / What Kind Of Chinese Soup To Prepare --- p.5 / Research Output --- p.7 / Hong Kong Canned Soup Market --- p.8 / Vancouver --- p.11 / Canada: An Introduction --- p.11 / British Columbia --- p.12 / Demographics Of Chinese In Vancouver --- p.13 / Lifestyles Of Chinese In Vancouver --- p.16 / The Chinese Diet --- p.18 / Food Availability In Vancouver --- p.18 / Chapter II. --- LITERATURE REVIEW --- p.22 / The Role Of Soup In The Chinese Family Meal --- p.22 / Traditional Chinese Food Concepts --- p.23 / Cold-Hot Classification --- p.24 / All Foods Are Medicinal --- p.24 / Body Base --- p.25 / The Principles Of Soup Preparation And The Importance of Soup To Hong Kong People --- p.26 / Acceptance Of Traditional Food Concepts In Overseas Chinese Communities --- p.27 / Bibliography --- p.30 / Chapter III. --- METHODOLOGY --- p.31 / Chapter IV. --- SURVEY FINDINGS --- p.34 / Demographics --- p.34 / Survey Findings : Hong Kong --- p.37 / Summary Of Findings : Hong Kong --- p.64 / Survey Findings : Vancouver --- p.66 / Summary Of Findings : Vancouver --- p.92 / Comparison Of Findings In Hong Kong And Vancouver --- p.94 / Chapter V. --- RECOMMENDATIONS --- p.96 / Hong Kong And Vancouver --- p.96 / Product --- p.98 / Price --- p.99 / Place --- p.100 / Packaging --- p.101 / Promotion --- p.101 / Advertising --- p.103 / APPENDIX --- p.105