The marketing concepts are the key topic of this thesis. Its aim is to define the point of creation of marketing concepts in the field of restaurant services. The intention here is to present the "good practice", via analysis of valued marketing concepts of chosen restaurants. The theoretical part is focused on the definition of marketing, main marketing elements and their application on tourism and hospitality. The practical part consists of three chapters featuring interview with the specialists from the field. Attention of the author is also directed towards the identification of key determinants affecting the choice of the concept and to determination of the relationship between marketing concepts and gastronomy awards.

Orientadores: Arnaldo Yoshiteru Kuaye, Raquel Monteiro Cordeiro de Azevedo / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-04T01:42:08Z (GMT). No. of bitstreams: 1 Soares_CelinaMara_D.pdf: 3203111 bytes, checksum: 0aa846a0bcf7bb5eb0b55f95d9a7f9ff (MD5) Previous issue date: 2005 / Resumo: Amostras ambientais e de alimentos foram coletadas em dois restaurantes institucionais da cidade de Campinas/SP para a investigação das fontes de contaminação por Bacillus cereus e caracterização do perfil enterotoxigênico dos isolados. A pesquisa foi realizada em três etapas: i) análise da contaminação ambiental geral; ii) diagnóstico da contaminação durante processamentos de pratos cárneos e; iii) estudo do comportamento do microrganismo em substrato cárneo mantido a 10 e 30°C. A avaliação da contaminação ambiental geral e durante os processamentos revelou a presença do microrganismo em 80 (74,8%) das 107 amostras de ar ambiente (2,0 a 38,4 UFC/m³) e em 58 (46,4%) das 125 amostras de superfícies de bancadas e de equipamentos analisadas. O microrganismo também foi identificado em amostras de carne processada (10² UFC/g a 2,4x10³ UFC/g) e de condimentos e temperos (1,0x10 a 5,0x10² UFC/g) coletadas durante os processamentos. A produção de enterotoxinas foi investigada através da técnica da reação da polimerase em cadeia (PCR) para os genes hblA, hblD e hblC (codificadores da "hemolisina BL" - HBL) e para os genes nheA, nheB e nheC (codificadores da "enterotoxina não hemolítica" - NHE). Do total de 124 isolados, 117 (94,3%) foram positivos para ao menos um dos genes pesquisados; 18 (14,5%) foram positivos para os três genes codificadores da HBL; 25 (20,2%) foram positivos para os três genes codificadores da NHE; e 7 (5,6%) foram positivos para todos os genes. Um teste imunoenzimático de detecção da NHE (kit BDE-VIA: Bacillus Diarrhoeal Enterotoxin Visual Immunoassay; Tecra) também foi utilizado. Os resultados obtidos com o BDE-VIA revelaram que 89 (71,8%) dos 124 isolados são produtores de NHE. B. cereus apresentou rápido crescimento em substrato cárneo mantido a 30°C, com tempo de geração entre 28,8 e 36,0 min, indicando que a carne exposta a temperaturas abusivas é propícia ao desenvolvimento do microrganismo. A 10°C, o tempo de geração oscilou entre 10,16 e 28,38 h. A presença de cepas potencialmente enterotoxigênicas observadas em amostras ambientais atestam a importância do ambiente como fonte de contaminação pelo microrganismo. Os resultados da pesquisa permitem concluir que, tanto o controle do microrganismo no ambiente de serviços de alimentação como o adequado processamento dos alimentos, são fundamentais para a redução do risco de doenças de origem alimentar associadas a B. cereus / Abstract: Environmental and food samples were collected in two food services in the city of Campinas/SP for investigation of Bacillus cereus contamination sources and characterization of strains toxin profiles. The research has been made in three steps: i) analysis of general environmental contamination; ii) diagnosis of contamination during processing cooked meat; and iii) study of microorganism behavior in meat substrate stored at inappropriate temperatures. The results indicated the presence of microorganism in 80 (74.8%) of the 107 environmental air samples (2.0 to 38.4 CFU/m³) and in 58 (46.4%) of the 125 samples of equipments and benches surfaces. The microorganism also was identified in cooked meat samples (10² CFU/g to 2.4x10³ CFU/g) and in spices samples (1.0x10 CFU/g to 5.0x10² CFU/g), collected during the processing. The potential of enterotoxin production was investigated using polymerase chain reaction (PCR) methods for genes hblA, hblD e hblC (encoding hemolysin BL) and for genes nheA, nheB and nheC (encoding non-hemolytic enterotoxin - NHE). From all the 124 strains, 117 (94.3%) were positive for at least one gene; 16 (12.9%) were positive for the three HBL encoding genes; 25 (20.2%) were positive for the three NHE encoding genes; and 7 (5.6%) were positive for all genes. The Bacillus Diarrhoeal Enterotoxin Visual Immunoassay (BDE-VIA; Tecra) also was used for NHE detection. The results obtained with BDE-VIA revealed that 89 (71.8%) from the 124 strains are NHE producers. B. cereus cells showed fast growth in meat substrate stored at 30°C with generation time between 28.8 and 36.0 min, indicating that meat stored at inadequate temperatures is propitious to the microorganism development. At 10°C, the generation time varied between 10.16 and 28.38 h. The presence of potentially enterotoxigenic strains in the environmental samples confirm the importance of environment as a source of microorganism contamination. The results allow to conclude that either the control of microorganism in food services environment either the proper food processing are fundamental to reduce the risks of foodborne diseases associated to B. cereus / Doutorado / Tecnologia de Alimentos / Doutor em Tecnologia de Alimentos

This research study evaluated the impact specific work-related factors have on home and family life for female managers in the health care food service industry. A random sample of 333 (33%) of the population was chosen to participate in this study. Each participant was a member of the American Dietetic Association's Management in Health Care Systems dietetic practice group. The work aspects with the most negative impact were number of hours worked per week, work schedule, and job security. Two variables found to significantly predict the overall impact of work on home and family life were number of hours worked per week (p-value .002) and annual gross income (p-value .002).

Diploma thesis is on researching new marketing concepts in food services offer, especially restaurants. Aim of the thesis is to gain more detailed information from the field of marketing of food services, analysis of the new concepts and examination of hypothesis of the survey research. The thesis is divided into four chapters. To the forefront of interest are brought above all innovative and experiential marketing approaches, which are introduced in the first chapter. There is also mentioned theory of marketing management and characteristics of services marketing. In the second chapter the thesis focuses on tourism services marketing. In the third chapter are analyzed marketing concepts of restaurant businesses in the Czech Republic and foreign countries. Next, fourth chapter includes analysis of results of the survey that was carried out online. Goal of this research, that was carried out for purposes of this thesis, is to find out how many interviewees have ever been, either in the Czech Republic or in any foreign country, in experiential restaurant and what in particular evoked the experience. The next part of this chapter features two interviews with professionals from the field of tourism and food services.

Source: Masters Abstracts International, Volume: 47-06, page: 3153. Adviser: Wendell C. Taylor. Includes bibliographical references.

The main objective of the thesis is to find out the level of food services in the selected facilities through comparative analysis. On the base of primary and secondary information will be determined the food cost of selected catering services and its comparison with other catering establishments. A secondary goal is to obtain an overall view of the menu in the selected catering facilities, raw material costs, method of calculation, or the calculation of food cost and to design the appropriate structure of selected food services in terms of attractiveness and optimal food cost. Acquired knowledge enables to convert the created menu into practice and apply as a potential competitive advantage of the catering facility.

This study deals with the topic of restaurant sustainability in Czech context. The aim of the research was to set criteria for a Czech sustainable restaurant and also to reveal main barriers and opportunities for sustainable operation of a restaurant. The sustainable restaurant criteria were based on an analysis and comparison of four foreign methods of sustainability assessment in the sector of food services (FOODSCALE, Sustainable Restaurant Association, Green Restaurant Association and the Green Seal's GS-55 Standard), one Czech concept of restaurant sustainability, an analysis of good practices in fifteen foreign "sustainable restaurants" and an analysis of interviews with four Czech experts in the field of sustainable development and gastronomy. Based on this data the final Sustainable Restaurant Criteria were established, comprised of 102 criteria, classified into 5 main categories and 26 subcategories. The criteria were then described in detail, in view of the Czech context. The barriers and opportunities for the operation of Czech sustainable restaurant, defined by the above mentioned criteria, were identified from interviews realised with eight restaurateurs, who are already meeting some of the criteria, and therefore are one of the most progressive in Czech Republic in this field. From...

Magister Scientiae (Nutrition Management) - MSc(NM) / Introduction: The significant link between mental health and nutrition throughout one’s life cannot be overstated. Yet this strong association is often neglected in the public healthcare sector in South Africa, particularly in the case of people who are being treated for various types of mental illness. It is therefore important to prioritise nutrition care through efficient and effective hospital food services in public psychiatric facilities. Although hospital settings are often perceived to provide efficient clinical care, the food provided to patients by hospital food service units is often criticised for being bland, repetitive and/or unhealthy. At times, too, inadequate food budget allocations by provincial health departments or poor supply chain management practices result in patients receiving inadequate quantities of food at mealtimes, which might lead to their becoming malnourished during their hospital stays. For psychiatric patients in particular, malnutrition can have serious short and longer-term consequences.

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Objetivo. Avaliar a qualidade global das refeições oferecidas por uma amostra de empresas beneficiárias do Programa de Alimentação do Trabalhador (PAT) na cidade de São Paulo. Métodos. Estudou-se amostra aleatória de 72 empresas cadastradas no PAT na cidade de São Paulo. A partir dos dados das refeições oferecidas, foi desenvolvido o Índice de Qualidade da Refeição (IQR), com pontuação máxima 100 e mínima 0. As empresas foram agrupadas utilizando-se análise de cluster hierárquico. Utilizou-se teste t-Student para avaliar diferenças nas médias do IQR segundo as categorias das empresas. Resultados. Foi desenvolvido o IQR com cinco itens (frutas e hortaliças, carboidratos, gorduras, gorduras saturadas e variedade). A média do IQR para as grandes refeições foi de 66,25 (dp=23,83). Foram obtidos dois grupos na análise de cluster. As empresas do primeiro, composto em sua maioria por empresas do setor de comércio de micro e pequeno porte, cadastradas na modalidade de autogestão e sem supervisão de nutricionista, obtiveram pior qualidade da refeição (56,23) sendo classificadas como refeição que precisa de melhoras. As empresas do segundo cluster, constituído principalmente por empresas de médio e grande porte do setor industrial, com gestão terceirizada e supervisão de nutricionista, obtiveram pontuação média de 82,95 e foram classificadas como refeição adequada. Conclusão. O IQR desenvolvido mostrou-se eficiente na avaliação de refeições nesta amostra de empresas inscritas no PAT, que, em média, ofereciam refeições classificadas como “precisa de melhoras". As empresas de maior porte e estrutura oferecem refeições melhores quando comparada às de menor porte e estrutura. / Objective. To evaluate the global quality of the meals offered by a sample of beneficiary companies of the Worker Food Program (WFP). Methods. It was studied a random sample of 72 companies registered in the WFP in the city of São Paulo. From the data of the offered meals, Meal Quality Index (MQI) was developed, with maximum score 100 and minimum 0. The companies had been grouped using analysis of hierarchic cluster. It was used t-Student to evaluate the differences in the mean of the MQI categories of companies. Results. It was developed the MQI with five itens (fruits and vegetables, carbohydrate, saturated fats, fats and variety). The MQI mean for the main meals was 66,25 (sd=23,83). It had been obtained two groups of companies in the analysis of cluster. The companies of first, composed in its majority by commercial sector, micro and small size, registered in the modality self management and without supervision of nutritionist, had horse meal quality (56,23) classified as meal which needs improvements. The companies of second cluster, mainly constituted by companies of medium and large size, from the industrial sector, with subcontracting management and supervision of nutritionist, had gotten mean punctuation of 82,95 and had been classified as adequate meal. Conclusions. The developed MQI revealed efficiency in the evaluation of meals in this sample of companies registered in WFP, that, in average, were classified as “meals which needs improvement". The companies of large size and structure better offered better meals when compared with smaller and structure.