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

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