Thesis (Ph. D.)--Virginia Polytechnic Institute and State University, 1992. / Vita. Abstract. Includes bibliographical references (leaves 235-246). Also available via the Internet.

by Tam Yuen-chiu, Stephen. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1994. / Includes bibliographical references (leaves 50-52). / ACKNOWLEDGEMENTS --- p.i / ABSTRACT --- p.ii / TABLE OF CONTENTS --- p.iv / LIST OF TABLES --- p.vi / CHAPTER / Chapter I. --- INTRODUCTION --- p.1 / Objectives --- p.2 / Chapter II. --- METHODOLOGY --- p.3 / Secondary Research --- p.3 / Primary Research --- p.4 / Definition --- p.6 / Limitations --- p.8 / Chapter III. --- THE FAST FOOD INDUSTRY IN HONG KONG --- p.9 / Fast Food Industry Background --- p.9 / Hong Kong Fast Food Chains With China Operations --- p.13 / Hong Kong Fast Food Chains Without China Operations --- p.17 / Chapter IV. --- FOREIGN FAST FOOD CHAINS IN CHINA --- p.18 / An Overview of the Retail Market Environment in China --- p.18 / Historical Development and Present Situation of Foreign Fast Food Chains --- p.20 / Chapter V. --- SUMMARY OF IN-DEPTH INTERVIEWS --- p.26 / Importance of China Business --- p.26 / Entry Motives --- p.29 / Forms of Entry --- p.30 / Problems Encountered --- p.32 / Attitude Toward Political Risks of the Tiananmen Incident --- p.36 / Competitive Advantage of Foreign Fast Food Chains in China --- p.38 / Business Results to Date Measured Against Expectations --- p.39 / Major Improvements Expected by Foreign Fast Food Chains --- p.40 / Chapter VI. --- CONCLUSIONS --- p.42 / APPENDICES --- p.43 / BIBLIOGRAPHY --- p.50

The primary objective of this study was to conduct an exploratory investigation of the process of strategy implementation in multi-unit restaurant firms. A model comprised of five context variables and five process variables was developed on the basis of a review of the theoretical literature about the restaurant industry, strategy implementation, and organization theory. Qualitative research methods, specifically case study design, concept mapping, and matrix analysis were used to collect and analyze the data from three firms. The findings from this investigation included 14 propositions that explain the associations between the variables and other factors found to affect implementation in the three companies, which were investigated. A new framework was developed from the propositions that further delineates the strategy implementation process. The framework introduces four additional variables found to be involved in the implementation process: life cycle stage of the firm, size and geographic dispersion of the firm, manager demographics, and training. Three primary context variables, organizational culture, organizational structure, and perceived environmental uncertainty; and three primary process variables, information processing, planning and control, and resource allocation were found to have a major effect on strategy implementation. The results obtained provide a basis for further study of the implementation process. / Ph. D.

by Nicholas T.H. Jim. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1993. / Includes bibliographical references (leaf 48). / ABSTRACT --- p.i / TABLE OF CONTENTS --- p.ii / LIST OF ILLUSTRATIONS --- p.v / ACKNOWLEDGMENTS --- p.vi / Chapter / Chapter I. --- INTRODUCTION --- p.1 / Company Background --- p.1 / Scope and Objectives --- p.2 / Methodologies --- p.4 / Chapter II. --- EVALUATION OF EXISTING POS SYSTEM --- p.5 / Definition of POS System --- p.5 / Performance of Existing POS System --- p.7 / Chapter III. --- CRITERIA FOR POS SYSTEM SELECTION --- p.12 / Bas i c Criteria --- p.12 / Price --- p.16 / Reputation of Supplier and its Principal --- p.16 / Techno logy of the POS System --- p.16 / Chapter IV. --- IDENTIFICATION AND EVALUATION OF POS SYSTEM --- p.18 / Identification of POS Systems --- p.18 / New Tech POS System --- p.18 / POS System --- p.22 / Remanco Vision System --- p.25 / Micros 8700 POS System --- p.28 / Chapter V. --- DECISION MAKING --- p.33 / Second Phase Evaluation --- p.33 / Final Decision Making --- p.37 / Cost and Benefit Analysis --- p.38 / Chapter VI. --- IMPLEMENTATION PLAN --- p.40 / Swopping of POS Systems --- p.40 / Price Negotiation Tactics --- p.42 / Installation of New POS System --- p.44 / Review Meetings with Supplier --- p.44 / Chapter VII. --- CONCLUSION --- p.45 / BIBLIOGRAPHY --- p.47

Ma Fung-shan. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2001. / Includes bibliographical references (leaves 110-114). / Abstracts in English and Chinese. / Chapter CHAPTER 1: --- INTRODUCTION --- p.1 / The Research Problem --- p.2 / Scope of Study --- p.3 / What is Western Food? --- p.3 / Literature Review --- p.4 / Anthropology and Food --- p.4 / Globalization and Consumption --- p.7 / China and Global Consumerism --- p.10 / "Food, Globalization and Consumption: Eating Western Food in Guangzhou" --- p.12 / Methodology --- p.13 / My Position in the Restaurant --- p.73 / Participant Observation --- p.75 / Interviews --- p.77 / Significance of the Research --- p.18 / Structure of the Thesis --- p.19 / Chapter CHAPTER 2: --- "GUANGZHOU, WESTERN RESTAURANTS AND LONG ISLAND CAFE" --- p.21 / The City of Guangzhou --- p.22 / Historical Background --- p.22 / Economic Reforms after 1978 --- p.22 / Guangzhou and Hong Kong --- p.23 / Eating in Guangzhou --- p.25 / A Brief History of Western Food and Western restaurants in Guangzhou --- p.26 / Taai Pihng Gun (太平館) --- p.27 / The Appearance of Five-star Hotels --- p.28 / "The Appearance and Growth of Bars, Karaokes and Nightclubs in Late 1980's" --- p.30 / The Appearance of Western Chain Restaurants --- p.31 / From Taai Pihng Gun to Long Island Cafe : Implications from History --- p.32 / Western Food in relation to Other Kinds of Cuisine --- p.33 / Chinese Restaurants (酒家/酒樓/菜館) --- p.33 / Western Restaurants (西餐廳） --- p.36 / Specialized Restaurants (特色餐廳） --- p.39 / Brief History and Development of Long Island Cafe --- p.41 / Western Restaurant: a Business Decision --- p.42 / The First Three Years --- p.44 / The Critical Turn and Later Developments --- p.45 / Daily Management and Structure of Long Island Cafe --- p.47 / The Hierarchical Ladder of the Workers --- p.48 / Chapter CHAPTER 3: --- PRODUCTION OF WESTERN FOOD --- p.51 / Image of the Restaurant --- p.51 / A Westernized Name --- p.51 / Interior Decoration of the Branches --- p.52 / Mass Media --- p.52 / Food Served in the Restaurant --- p.55 / Evolution of Menu and Analysis of the Present Menu --- p.55 / Studying the Menus: Changes Throughout the Years --- p.56 / Coffee & Salad --- p.68 / Limitation in Food Development --- p.73 / Influences from Hong Kong --- p.75 / The Paradox of Authenticity --- p.77 / Invention and Localization --- p.79 / Chapter CHAPTER 4: --- CONSUMPTION OF WESTERN FOOD --- p.81 / Customer Characteristics --- p.81 / Target Customers --- p.81 / Frequent & Infrequent Customers --- p.82 / Customer Age Groups --- p.85 / Rituals of Eating --- p.87 / Eating Western Food： Different Meaning to Different Customers --- p.92 / A Western Food Ideal? --- p.92 / Differences between Frequent and Infrequent Customers --- p.93 / "same Restaurant, Different Expectations" --- p.94 / The Pursuit of Global / Western Ideas --- p.95 / Western Food: an Imagined Cuisine --- p.97 / Distinction： Middle-Class Identity and Consumption --- p.99 / Studying Class Structure in China --- p.99 / Who comprises the Middle-Class? --- p.99 / Middle-class Identity and Consumption --- p.102 / Chapter CHAPTER 5: --- CONCLUSION --- p.105 / REFERENCES --- p.110

The objective of the study was to determine the relationship between personality preference types (as measured by the Myers-Briggs Type Indicator [MBTI]) Form M and psychological career resources (as measured by the Psychological Career Resource Inventory [PCRI]) of managers in the fast-food industry and whether groups from different races, ages and gender differ significantly regarding personality types and psychological career resources. A quantity survey was conducted on a sample (N = 81) of managers in the fast food industry in the Western Cape. The extraversion, sensing, feeling, judging (ESFJ) and the introversion, sensing, feeling, judging (ISFJ) personality types were the dominant ones in the study. Personality type preferences were significantly related to psychological career resources. The personality types differed significantly regarding the following PCRI variables: variety/creativity (career preference), growth/development (career value), self/other skills (career enabler) and social connectivity (career harmoniser). Significant differences between personality types, psychological career resources and age, gender and race were also established. / Industrial & Organisational Psychology / M.A. (Industrial and Organisational Psychology)

The objective of the study was to determine the relationship between personality preference types (as measured by the Myers-Briggs Type Indicator [MBTI]) Form M and psychological career resources (as measured by the Psychological Career Resource Inventory [PCRI]) of managers in the fast-food industry and whether groups from different races, ages and gender differ significantly regarding personality types and psychological career resources. A quantity survey was conducted on a sample (N = 81) of managers in the fast food industry in the Western Cape. The extraversion, sensing, feeling, judging (ESFJ) and the introversion, sensing, feeling, judging (ISFJ) personality types were the dominant ones in the study. Personality type preferences were significantly related to psychological career resources. The personality types differed significantly regarding the following PCRI variables: variety/creativity (career preference), growth/development (career value), self/other skills (career enabler) and social connectivity (career harmoniser). Significant differences between personality types, psychological career resources and age, gender and race were also established. / Industrial and Organisational Psychology / M. A. (Industrial and Organisational Psychology)