Families dining out with children are becoming an important customer segment revealing a personal preference for convenience, timely service, menu variety, and child entertainment. According to united states industry figures, families dining out with children constitute twenty percent of estimated commercial restaurant sales. Although the restaurant industry is segmenting customer markets for the 1990's, most restaurateurs still define customer markets using instinct versus market segmentation research. By targeting families with children, the researcher investigated family dining attitudes according to gender, income, ages of children in the family unit, and frequency of dining out. The research was an exploratory investigation, identifying family dining attitudes toward full service restaurant products and services. Survey data was collected and analyzed, using a convenience sample of families in Fairfax County, Virginia. / Master of Science

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.

I proposed a multi-media, multi-genre project that combined visual art, creative nonfiction, poetry, and creative work. Formatted magazine-style, this work began with an invitation to a dinner that I hosted. I envisioned the dinner as a piece of performance art. That is, my guests were writers and artists, and responded to the experience of the dinner throughout the evening. In experimenting with art, words, food, and artists, I wanted to see both the process and the product, how they work by pulling out memory and emotion tied to food. Food and memory work this way. Food and art work this way. Words and art work this way. There are connections everywhere. French poet, playwright, and surrealist artist, Jacques Prevert said once that, "Taking a walk, making a movie, writing a poem...there is no difference." How right. Eating, painting, loving, writing—the beautiful things in life...there is no difference. / Department of English

Thesis (M.A.) - Carleton University, 2006. / Includes bibliographical references (p. 127-137). Also available in electronic format on the Internet.

Thesis (Ph. D.)--UCLA, 2009. / Vita. Description based on print version record. Includes bibliographical references (leaves 280-307).

Thesis (M.A.E.T.)--Covenant Theological Seminary, 2002. / Abstract. Includes bibliographical references (leaves 88-90).

Thesis (D. Min.)--Abilene Christian University, 2006. / Abstract and vita. Includes bibliographical references (leaves 105-108).

Thesis (M.A.E.T.)--Covenant Theological Seminary, 2002. / Abstract. Includes bibliographical references (leaves 88-90).

Thesis (D. Min.)--Abilene Christian University, 2006. / Abstract and vita. Includes bibliographical references (leaves 105-108).

Text in German / Essen und Trinken haben im Neuen Testament einen hohen Stellenwert. Die ersten Christen haben sich regelmäßig beim Mahl getroffen. Die ausführlichste Beschreibung einer solchen Mahlzeit findet sich in 1Kor 11,17-34, in den paulinischen Ausführungen zum Abendmahl der Korinther. Im Verlauf der weiteren Kirchengeschichte hat das christliche Abendmahl einiges an Veränderung erfahren. Diese Arbeit soll zeigen, dass urchristliche Mahlfeiern wenig mit unseren heutigen Mahlfeiern gemeinsam hatten. Ein besonderer Fokus soll darauf liegen, in wie weit die Urgemeinde ihre Mahlfeiern gerade auch zu missionarischen Zwecken verwendet haben, ein Zusammenhang, dem seit frühster Kirchengeschichte keine wirkliche Beachtung mehr geschenkt worden ist. Schlüsselbegriffe Herrenmahl, Mahlgemeinschaft, Eucharistie, Antikes Gastmahl, Mission, Ungläubige / Eating and drinking have an important position in the New Testament. That is due to the fact, that Early Christian’s meat regularly at communal meals. The most detailed description of such a meal could be found in 1Cor 11, 17-34, the Pauline depiction of the Lords Supper. But during the progress of church history Christian communion changed significantly. This paper wants to show, that the Early Christian’s communion had little in common with our communion today. A special focus should be lie on the fact, that the early church used their communion for missionary purpose, a connection that got lost quickly in the first centuries of church history. / Christian Spirituality, Church History and Missiology / M. Th. (Missiology)