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This paper examines the everyday details of the domestic dining scenes in Elizabeth Gaskell’s Mary Barton (1848), Cranford (1853), and North and South (1855). By viewing dining etiquette in terms of a dramaturgical metaphor, this paper attempts to demonstrate the cooperation, complexity, labour, and significance of the self-aware performances that structure nineteenth-century domestic dining scenes in relation to the sense of pleasure and community care that those scenes produce both for their duration and for the external ‘everyday’. / Thesis / Master of Arts (MA) / This paper examines the everyday details of the domestic dining scenes in Elizabeth Gaskell’s Mary Barton (1848), Cranford (1853), and North and South (1855). By viewing dining etiquette in terms of a dramaturgical metaphor, this paper attempts to demonstrate the cooperation, complexity, labour, and significance of the self-aware performances that structure nineteenth-century domestic dining scenes in relation to the sense of pleasure and community care that those scenes produce both for their duration and for the external ‘everyday’.

Sales forecasting is an essential tool for the planning function of corporate restaurant management. Accurate sales forecasts allow functional areas, such as marketing, advertising, human resources, and finance, to effectively develop programs to advance the company. Examples of these programs include budgets, promotion and advertising campaigns, training programs, and capital equipment proposals. Research in restaurant sales forecasting will aid restaurant corporations in properly allocating resources for more efficient utilization. Utilizing a descriptive sales forecasting benchmarking model developed by Mentzer et al. (1996; 1999), and adapting the model into the restaurant industry, the research sought to determine the relationship that the dimensions of the sales forecasting benchmarking model (functional integration, approach, systems, and performance measurement) had with level of accuracy of the sales forecast and level of managers'; satisfaction with the sales forecasting process. The adapted model addressed two research questions. The first question was what is the relationship of the four dimensions of the sales forecasting benchmarking process (Mentzer et al., 1996; 1999) with the level of accuracy of the sales forecast in the commercial restaurant setting? The second question was what is the relationship of the four dimensions of the sales forecasting benchmarking process (Mentzer et al., 1996; 1999) with the level of managers' satisfaction with their sales forecasting process in the commercial restaurant setting? A qualitative research methodology combining McCracken's (1988) 4-step method of inquiry and Strauss & Corbin's (1990) grounded theory research methodology allowed investigation of this phenomena. Two propositions guided the research and a scheme was developed that allowed for analyzing the company participants based on the constructs of functional integration, approach, systems, and performance measurement, level of accuracy of the sales forecast and level of managers' satisfaction with the sales forecasting process. The analysis revealed that there was a relationship between the dimensions of the sales forecasting benchmarking model and the level of managers' satisfaction with the sales forecasting process. The analysis also revealed that the constructs of performance measurement and level of accuracy of the sales forecast might actually be one construct. Another dimension emerged, training, and scenarios were developed to relate training to the original dimensions. Recommendations were developed based on the research findings and hypotheses were developed based on the propositions. The findings suggest that there is a positive correlation between the dimension of the sales forecasting benchmarking model and the level of managers' satisfaction with the sales forecasting process. That is to say the more evolved a company may be in a dimension, the higher the level of managers' satisfaction with the sales forecasting process. / Ph. D.

This dissertation offers an exploration of the field of normative subjectivity circulated within western fine dining traditions. I use the notion of "normative subjectivity" which derives from the work of Michel Foucault. Foucault's emphasis on the use of disciplinary repetition to mold, circumscribe, and modulate the conduct of subjects informs my own argument that fine dining spaces feature a normative regime of subjectivity centered on the hegemonic governance of a figure which I call "Culinary Man." This phrase follows from Sylvia Wynter's account of "the overrepresentation of Man," which describes the colonial field of subjectivity which revolves around a normatively white, male, and European figure of authority. Drawing from these sources, this dissertation seeks to give a theoretical analysis of the governing relationship between the chef (who embodies Culinary Man) and the fine dining brigade (the organizational unit of labor within commercial kitchens). As I argue, Culinary Man deploys a heterogeneous set of disciplinary discourses and practices which have the effect of consolidating monopolies on epistemic authority and governance. Each position within the brigade's hierarchy is subject to distinct, though related, disciplinary practices. Thus, several chapters seek to identify the specific practices pertinent to each brigade subject, while also illuminating how they fit together as a coherent hegemonic project. Additionally, a genealogy, in the style of Sylvia Wynter, is carried out to illuminate points of variance as well as continuity within the figure of Culinary Man. While the bulk of the dissertation seeks to carry out a discursive analysis of Culinary Man's disciplinary regime, there are also moves toward alternative projects which do not replicate the brigade form. The concluding chapters seek to identify where extant modes of resistance or alternative forms of culinary organization may hold the potential to move beyond the hegemonic overrepresentation of Culinary Man. / Doctor of Philosophy / Within fine dining kitchens, work is generally organized by the hierarchical division of labor known as the "brigade." As the name suggests, this formation is modeled on the military, and the chef sits at the top of the brigade's hierarchy. This dissertation explores the relationship between the governing chef and the subordinate brigade of culinary laborers within western fine dining spaces. While the image of the domineering chef is somewhat ubiquitous in popular culture, this project seeks to understand how the authority of governing chefs is rooted in practices and discourses which encourage consent among the brigade, rather than merely compliance. As I argue, the field of fine dining labor is dominated by a particular set of practices, values, and habits which become solidified as norms through repetition. These norms uphold and legitimate the figure of the brilliant, masterful, and authoritative chef (called "Culinary Man") at the expense of the brigade's subordination. Additionally, there are racialized and gendered implications, as the archetype of Culinary Man is a white, male figure. This dissertation offers an exploration of the collection of practices, norms, and discourses which "shape" members of the brigade and direct the ways in which they conduct themselves. Several of the chapters identify particular positions within the brigade's hierarchy and analyze how distinct practices mold the conduct expected of culinary workers. Additionally, a genealogy of Culinary Man explores several different variations or "genres" of this figure. While much of the dissertation endeavors to identify and theorize Culinary Man's governance over the brigade, the last two chapters feature some discussion of models which might potentially move beyond Culinary Man as a normative archetype.

This thesis examines how individuals signal their social status by sharing sustainable dining experiences on social media, focusing on tourists. By integrating impression management theories and status signalling, this thesis examines how sustainable dining is perceived and portrayed as prestigious and desirable on Instagram. Analysing user-generated content shows that social media posts from sustainable restaurants serve as status symbols, with users carefully curating their online identities to reflect environmental awareness and boost their social reputation. Despite the increasing importance of sustainability, the articles are primarily concerned with self-promotion and food quality, while little attention is paid to ethical aspects. This superficial commitment suggests that sustainable food is often more about status symbols than genuine ethical commitment. The results show that the tourism industry can capitalise on the prestige of sustainable cuisine to promote broader environmental awareness. However, it is crucial to critically examine the motivations behind individuals' sustainable behaviours to comprehend the evenness between representative and intrinsic values. Future studies should conduct longitudinal and cross-cultural analyses to investigate these challenging dynamics further.

Yes / Purpose: Restaurants’ outdoor signage plays an irreplaceable role in attracting potential diners, as it conveys important functional and symbolic meanings of the businesses. The purpose of this study is to investigate the effect of typographic design elements of outdoor signage on consumers’ perceptions of authenticity. This study also tests the linkage between authenticity and willingness to dine, as well as the moderating effect of frequency of dining in ethnic restaurants on the relationship. Design/methodology/approach: Using a 2 (simplified vs traditional Chinese characters) × 2 (calligraphy vs computer font) × 2 (vertical vs horizontal text flow) between-subject design, the authors did two experiments with 786 Chinese diners. Restaurant authenticity and willingness to dine are dependent variables, and openness to ethnic cuisine is the control variable. Findings: Display characters and text flow significantly affect restaurant authenticity. Furthermore, the results of this study demonstrate that display characters interact with typeface to influence restaurant authenticity. Consumers’ perceived authenticity significantly increases their willingness to dine. The frequency of dining in ethnic restaurants moderates the relationship between restaurant authenticity and willingness to dine. Practical implications: Ethnic restaurateurs should pay attention to the outdoor signage design, as it affects potential consumers’ authenticity perceptions. Specifically, in Mainland China, traditional Chinese characters and vertical text direction increase potential consumers’ authenticity perceptions. Originality/value: This study extends the semiotic theory and applies the cue–judgment–behavior model in the hospitality literature. This study also provides new understanding of authenticity by identifying the influence of typographic design on authenticity, which confirms the semiotic theory that certain semiotic cues affect consumers’ judgments.

”Kaffe på fat: från bar till bord”, examensarbete från kandidatprogrammet Inredningsarkitektur och möbeldesign, Konstfack 2024, handlar om att nyttja en lokal under många timmar på dygnet. Projektet har utforskat hur två olikaverksamheter, i detta fall en kaffebar och en fine dining restaurang, kan verka och dela på samma fyra väggar. I Sverige finns det många lokaler som står tomma stora delar av dygnet då de inte har begränsade öppettider. Detta är något jag vill ändra på och har därför i detta arbete tagit fram ett koncept som aktiverar lokalen och staden. Med hjälp av den kunskap som samlats under de senaste åren presenterar jag ett designförslag som visar hur en kaffebar och en fine dining restaurang kan dela på samma lokal. I detta fall är det ett koncept som innehåller två verksamheter och hur lokalen förändras under dagen. Tack vare möbler, belysning och textil anpassas lokalen efter de två olika ändamålen. Med det designförslag som ges kan man dra slutsatsen att det fungerar rent inredningsarkitekturmässigt att två olika verksamheter verkar i en och samma lokal. Där båda verksamheter erfarar att det är deras plats då lokalen och atmosfären är så pass föränderlig beroende på tidpunkt.

Dining out is one of the most popular leisure activities in developed countries. A review of the studies on consumer satisfaction and dissatisfaction (CS/D) in restaurant dining indicates that the majority of restaurant management literature deals with the product/service dimension of restaurant dining and that the leisure dimension of restaurant dining has not been explored. This study was approached with a desire to combine the knowledge from leisure, tourism, marketing, and service management in order to add to the body of knowledge in restaurant management. An analysis of an empirical test of the satisfaction disconfirmation model in an upscale restaurant was conducted. The emphasis was on the impact of perceived product/service and leisure disconfirmations on CS/D with upscale restaurant dining. Initially, thirteen product/service attributes were identified through in-depth literature review and consequently nine leisure attributes were adapted from Beard and Ragheb's leisure motivation scale (1983). A self-administered questionnaire was given to 443 customers in an upscale restaurant and 217 questionnaires were returned by mail. It was found that respondents had significantly higher perceived product/service disconfirmation than perceived leisure disconfirmation. Five factors were identified by factor analysis of the 22 attributes. The results of multiple regression analysis indicated that all the 13 product/service attributes which separated into three factors--food and beverage (F&B), price/quantity, and physical/service--had significant impacts on consumer satisfaction. The nine leisure attributes were identified as two factors--factor leisure one and factor leisure two. Factor leisure one was found to have no significant impact on CS/D. Factor leisure two which includes discover new things, avoid the hustle & bustle of daily activities, and interact with others, was found to relate significantly to consumer satisfaction. Among the four significant factors, F&B had the highest effect on consumer satisfaction with upscale restaurant dining followed by price/quantity. Compared with the physical/service factor, factor leisure two had a slightly higher effect on consumer satisfaction for upscale restaurant dining. / Ph. D.

Most of the previous research focused on the increasing number of out-dining population; seldom concerned the lived meaning of out-dining for those who have to do so. The current research explored the out-dining phenomenon in Taiwan and examined the feelings regarding out-dining in the minds of Kaohsiung citizens. The current research applied both quantitative and qualitative research methods. To understand the basic ideas and investigate their experiences and feelings of out-dining, the researcher interviewed six subjects. In the stage of quantitative method, three meal-buffet stores were observed for three days, each and individually, where 241 respondents were acquired for brief questionnaires at the same time. The current research shifted out six dimensions of the lived meanings for out-dining: enjoyment, efficiency, powerless, expenditure, non-home, and out-of-home by demographic variables. Differences in the dimensions were scrutinized as well as by the data collected.

Driven by a growth of single-person households and individualized lifestyles, solo dining in restaurants is an increasingly recognizable trend. However, little is known about solo diners’ motives and preferences in on- and off-premises restaurant dining and the subsequent behavioral intentions. In order to enhance the understanding of solo diners’ motives, preferences, and behavioral intentions in restaurant dining, this dissertation proposed and completed three studies related to solo (vs. group) diners’ menu-decision making process, solo (vs. group) diners’ service mode-decision making process, and a restaurant scale development for solo diner friendliness. Specifically, Study 1 examined the effect of dining social context (solo vs. group) on healthy or indulgent menu item decisions using self-control dilemmas and temporal construal theory as a theoretical framework. Findings revealed that solo diners showed less preferences for indulgent menu items because of a more utilitarian (i.e., less hedonic) consumption orientation than group diners, and that solo diners showed more preferences for healthy menu items than group diners when the menu included nutrition information such as calories, fat, and sodium. Study 2 examined the effect of dining social context (solo vs. group) on off-site over on-site dining intentions based on three mediators and the moderating role of self-determination using the self-determination theory. Findings revealed that, in the self-determined condition, solo diners showed more preferences for off-premises dining than group diners via greater convenience-seeking and polychronicity-seeking tendencies and lower anticipated enjoyment of on-premises dining. In the context-determined condition, solo diners showed more preferences for off-premises dining than group diners only via polychronicity-seeking and anticipated enjoyment of on-premises dining, and the effects were smaller. Lastly, Study 3 developed and validated a Solo Diner Friendliness (SoDF) scale that measured restaurant menu and service dimensions important for solo diners’ enjoyment as well as restaurant revisit intentions. The SoDF scale provided nine items under three factors, namely, <i>Inconspicuousness</i>, <i>Proper Service</i>, and <i>Healthy Menu Items</i>, that are valid and reliable measurements for future research and restaurant operators. Altogether, this dissertation offered theoretical and practical implications regarding how solo diners differed from group diners on various motivational and behavioral perspectives in on- and off-premises restaurant dining.<br>