As Taiwan government has been actively expanding the liberalization of trade tariffs (as recently the ECFA or FTA), the SMEs ( Small and Medium Enterprises ) in Taiwan are facing pressure from global competitions , and the financial turmoil in recent years that caused the economic depression had deepen the difficulty of new small business operation , so the government has to actively help these micro-enterprises to transform to survive . Also the researcher of this paper had a Cafeteria running experience, but while management was poor, then he decided to close his business, and in order to understand the business management knowhow for improvement, then this case will be treated as not only his own research themes, but also the industry success and failure stories to comparison, hoping to find in the food service industry key success factors. In the research process, this thesis project adopted practical case study to deploy the whole structure, and the research used qualitative and quantitative methods in study. At the same time it introduced document analysis, interviews and questionnaires in data collection to the design process and analysis. In which not only the study of Leidecker & Bruno (1984) and other scholars was embedded , but also the resource base view and the concept of knowledge management had been applied as critical success factors of the main dimensions, and still the methods by scholars Hofer and Schendel (1985) of identifying the critical success factors forming an expert questionnaire survey to determine the strength of the critical success factors in the industry, By removing some factors which experts partially disagree, then we developed a depth interview questionnaire from which we obtained conclusions by comparative study of two operating businesses. That is how we can find the critical success factors in the industry that an entrepreneur must pay attention to. By the results of the study, we found the importance of these key factors developed from the five main dimensions are quite the same . Somehow observing from the weight dimension, we found that personality is that most experts believe the key to food and beverage service success factors, however, the nature of industry and the organizations type also play an important role. While for the object of study, the owners of the two venture firms selling coffee and gelato have similar personality traits, and enough innovation power, but the considerable difference was in expertise and professional technical team, and operating standards and the allocation of resources, ability to control the operation .By the way the operation mode and the store location or if products meet local demands are also the reasons why the two restaurants can keep running and sustained profitability or not.

Thesis (M.B.A.)--University of Hong Kong, 1998. / Includes bibliographical references.

The main aim of the thesis was the analysis of the services provided in the spa home TOSCA in Karlovy Vary. After that the evaluation of customer satisfaction with the services provided. and it was ascertained their interest in the expansion of services. The thesis was based on the study of literature, the practical part of this thesis was based on the survey and direct interviews on their basis was proposed service innovation.

This thesis is based on the needs of effective management of restaurants. This topic is very comprehensive and consists of issues stemming mainly from theories of management, economics and psychology. On the basis of needs, the thesis deals with optimization of management process in a selected organization. The main objective of this thesis is analysis of products and management methods in the restaurant Beer factory in comparison with competing products of restaurants and clubs followed by recommendations to optimize business interactions and proposals for the development of the product based on surveys and structured interviews. To achieve the main goal, three partial objectives were established. These goals are directed to the understanding and evaluation of the current situation of activities in three areas: the management of human resources, inventory management, and quality management.

The thesis characterizes the catering services. Especially the purpose catering and its largest part, which is - employee's catering. It shortly describes its development and present condition. It describes the possibilities of catering services at the Prague Ruzyne airport / particularly concentrating on the two biggest companies CSA a.s. and Prague airport/. The conclusion of the diploma work is focused on the satisfaction of the employees with offered catering services at the airport Prague.

The main goal of this diploma thesis is to perform an analysis on how dining needs of mature travellers are accomodated by chosen service providers. Based on the analysis the thesis evaluates the ability of the providers to individually tailor their services to mature guests. Subsequently, certain proposals for improvement are formulated. The analysis is performed on the four providers: an international cruise line specialised in elderly travels and three hotels situated in Prague. The thesis is composed of four parts. The first two parts serve as an introduction to the segment of mature travellers - their needs are identified and explained, also their travelling motivations are revealed. Last two parts are devoted to analysis of the services, summarization of the results and improvement proposals.

The dissertation is about position of gastronomy services in tourism. It conductes a survey of catering services in the Czech Republic. It describes the relation between marketing and catering services. The aim of the dissertation was a research of consumer behaviour in ethnic restaurant. On the basis of results of marketing research were made suggestions to improvement.

Šio darbo tikslas yra išnagrinėti vartotojų elgseną renkantis maitinimo įmonę Skuodo rajone. Magistro darbe yra išanalizuoti ir susisteminti įvairių Lietuvos ir užsienio autorių teoriniai bei praktiniai vartotojų elgsenos tyrimai, pateikti vartotojų elgsenos modeliai, vartotojų klasifikacija, išsamiai atskleisti vartotojų elgseną lemiantys veiksniai, taip pat aptarti maitinimo paslaugų rinkos ypatumai. Atlikta Skuodo rajono maitinimo įmonių vartotojų ir savininkų apklausa bei analizė, kuria siekta ištirti Skuodo rajono teikiamų maitinimo paslaugų būdingus bruožus, identifikuojant vartotojų elgseną lemiančius veiksnius. Patvirtinamos autorės suformuluotos mokslinio tyrimo hipotezės, kad renkantis maitinimo įmonę Skuodo rajone vartotojus labiausiai įtakoja išoriniai veiksniai, taip pat patvirtinama, jog maitinimo įmonių personalo profesinės žinios bei asmeninės savybės turi didelę reikšmę vartotojų elgsenai. Hipotezė, kad maitinimo įmonių paslaugomis dažniausiai naudojasi dirbantys vidutinio ar jaunesnio amžiaus asmenys, neturintys išlaikomų vaikų, yra patvirtinama tik iš dalies. / The purpose of this work is to analyse consumer behaviour in choosing catering services within the Skuodas district. This master‘s final paper analyses and systemises theoretical and practical research of consumer behaviour by various Lithuanian and foreign authors. It also presents methods of consumer behaviour, exhaustive factors which determine consumer behaviour and discuss features within the catering market. Catering services customers and owners were questioned and analysed within the Skoudas district, with the aim of investigating the catering industries identifying features which determine consumer behaviour. Author‘s formulated hypothesis, which proved that: external features have the biggest influence in deciding which catering establishment to use within the Skuodas district; company personnel‘s professional knowledge and also personal features have a huge meaning for consumer behaviour. Hypothesis, that was proved partly was: most catering companies use middle aged or young adolescent workers, who do not have dependent children.

The diploma thesis deals with care for seniors in accommodation facilities and catering establishments of tourism. It clarifies concepts such as perception of seniors, seniors and their lifestyle, seniors as a market segment, their requirements for standard tourism services and tourism trends of seniors. For the research itself, 7 hotels in the Czech Republic with food service were selected. For the supply-side research, a managed interview method was used. For the research on the demand side, the questionnaire survey method was used.

The main objective of this work was through the analysis of supply and demand for tourism services to define the role of tourism for the site. Secondary objectives were to the impacts of tourism on local development. Further highlight the importance of registration destination on the list of UNESCO and to suggest ways to increase traffic to destination. The paper presents proposals to improve the supply of, and practical application of one of the proposals. The conclusion summarizes the results and the objectives of the work.