The purpose of this dissertation is to investigate application of the contemporary business model of pop-up, or temporary, business locations in the food and beverage industry. Currently, entrepreneurs are using this business model to enter into the market without committing significant resources typically required when creating a permanent business. Despite the emerging popularity of this business strategy, the literature on this phenomenon remains sparse and there is a lack of theoretical cohesiveness when describing the pop-up food-related business model and where it fits within the entrepreneurship process. Thus, it is important that researchers identify how and why entrepreneurs utilize the pop-up business model, whether it is effective, and how others can use this process when pursuing their own business venture. This study used a grounded theory research design to achieve the research objectives. A total of 26 semi-structured, in-depth interviews with current and past pop-up food and beverage entrepreneurs were conducted to ascertain the challenges, benefits, and opportunities derived from using the pop-up business model. Based on the data collected, this study offers several implications. First, a framework, including themes and sub-themes, was developed to explain how the pop-up food and beverage business is used as a business model. Second, this dissertation found that food and beverage entrepreneurs use pop-up businesses differently than do other industries. Third, an organizational life cycle of the pop-up business model was developed, which deviates from organizational life cycle studies in other industries. From a practical perspective, this dissertation's framework provides current and future entrepreneurs with best practices for using the pop-up business model. Overall, the findings of this study provide a unique perspective of firm creation that can potentially reduce the negative perceptions of opening a food-related business in the hospitality industry.

Innovation in technology has been growing rapidly in recent years. Many restaurants have been utilizing different types of self-service technologies (SSTs) to enhance their operations and customer satisfaction. Despite, the rapid spread of SSTs in the restaurant industry, very limited empirical research has been conducted to evaluate the influence of SSTs type on customer dining experience. Therefore, the purpose of this dissertation was to examine the SSTs values that influence restaurant customers' satisfaction and their decision to continue to reuse SSTs. More specifically, this study utilized the Theory of Consumption Values (TCV) to examine consumers' perception of the SST values across different types of restaurant proprietary SSTs (kiosk, tabletop, restaurant mobile app, and web-based SSTs). In order to examine the hypothesized relationships, a quantitative research approach was utilized with the survey research method. An online self-administered questionnaire was developed in Qualtrics for each type of SSTs. The questionnaires were distributed utilizing Amazon mechanical Turk (MTurk). Data was collected in May 2019 from restaurant customers who previously used/experienced one of four SSTs. A total of 619 questionnaires were usable and retained for the data analysis procedures. PLS-SEM and PLS-MGA were utilized to evaluate the conceptual model. The results revealed that emotional values were the most significant SST values that influence customer satisfaction with the restaurant SST experience and continuance intention. SSTs customization features were positively related to customer satisfaction across all the SSTs included in this study. The theoretical and practical implications of the results were discussed as well as the limitations of the study and future research directions.

Celebrity endorsement is a global billion-dollar business used by food, beverage and restaurant companies to influence dietary behaviors that may contribute to overweight and obesity. Evidence suggests that existing government policies and industry self-regulatory programs in the United States (US) do not adequately protect young Americans from celebrity endorsement that promotes energy-dense and nutrient-poor food and beverage products. This PhD dissertation describes four studies that examine the nature, extent, and perceived influence of celebrity endorsement used by business firms and non-profit organizations to promote branded food and beverage products or branded campaigns to American children, adolescents and millennial young adults to inform future research and policies to promote healthy food environments. Study one created a database of US celebrities (n=732) involved with food and beverage group, brand or product endorsements (1990-2017) to examine celebrity profiles and their endorsement relationships, company partnerships, the nutritional profile of products and brands. Evidence was analyzed using Python version 3.5.5 and SPSS version 24. Study two examined celebrities associated with the Partnership for a Healthier America's Fruits and Veggies (FNV) Campaign (2015-2016). Evidence was analyzed using data visualization tools supported by Python and SPSS, and results informed the FNV Campaign. Study three used Q methodology to explore the views of Millennials, born 1981-1994 (n=40) at Virginia Tech about celebrity endorsement of food and beverage products and brands. Participants sorted 48 celebrity images depicting brand and product endorsements on a normal distribution (+4 to -4) based on celebrity trustworthiness and complete a post Q-sort questionnaire. Data analysis used PQMethod 2.35 statistical software program, centroid factor analysis, and qualitative interpretation of unique factor arrays for sorters. Study four identified relevant evidence about US celebrity endorsement of food and beverage products (2000-2019), used an accountability framework to evaluate the adequacy of accountability structures, and suggested future policies and action needed for diverse stakeholders to use celebrity endorsement to promote healthy food environments. Future research should explore the trend of celebrity endorsement used in the US marketplace and examine the influence of this marketing strategy on young people's food preferences and choices based on more representative experimental research. / Doctor of Philosophy / Celebrity endorsement is a marketing strategy that represents a person who uses public recognition to promote the sales, use or consumption of a brand, product, or service. Celebrity endorsement has been used by food, beverage and restaurant companies to influence eating behaviors that may contribute to overweight and obesity. Evidence suggests that existing government policies and industry self-regulatory programs in the United States (US) do not adequately protect young Americans from celebrity endorsement that promotes energy-dense and nutrient-poor food and beverage products. This PhD dissertation describes four studies that examined the nature, extent, and perceived influence of celebrity endorsement used by business firms and non-profit organizations to promote branded food and beverage products or branded campaigns to American children, adolescents and millennial adults to promote healthy food environments. Study one created a database of US celebrities (n=732) involved with food and beverage group, brand or product endorsements (1990-2017) to examine celebrity profiles and their endorsement relationships. Evidence was analyzed using Python data visualization tools and SPSS statistical software. Study two examined celebrities associated with the Partnership for a Healthier America's Fruits and Veggies (FNV) Campaign (2015-2016). Evidence was analyzed using baseline celebrity data (n=82) provided by the campaign initiator, and results informed the FNV Campaign. Study three used Q methodology to explore the views of Millennials, born 1981-1994 (n=40) at Virginia Tech about celebrity endorsement of food and beverage products and brands. Participants sorted 48 celebrity images depicting brand and product endorsements based on celebrity trustworthiness and complete a post Q-sort questionnaire. Data analysis used PQMethod 2.35 statistical software to generate shared viewpoints. Study four identified relevant evidence about US celebrity endorsement of food and beverage products (2000-2019), used an accountability framework to evaluate the adequacy of accountability structures, and suggested future policies and action needed for diverse stakeholders to use celebrity endorsement to promote healthy food environments. Future research should explore the trend of celebrity endorsement used in the US marketplace and examine the influence of this marketing strategy on young people's food beverage preferences and choices based on more representative experimental research.

The importance of management in the food and beverage sector as well as managing food and beverage service employees are crucial aspects that influence quality service delivery. The food and beverage sector is a large service orientated segment of the greater tourism industry, and effective management of employees is therefore necessary since employees are regarded as the primary resource through which establishments deliver services. One might further argue that an employee is “the service” that customers pay for, and that the employees make the intangible service, tangible by their efficiency. The food and beverage sector is however burdened with many challenges such as long working hours, poor remuneration and unskilled employees that influence the overall working conditions of employees and furthermore their overall job satisfaction. The job satisfaction experienced by employees is closely related to Quality of Work Life, which enables employees to design their own level of job satisfaction that will contribute to improved perceived service delivery and productivity. Investigating the needs of employees and how they perceive their own service delivery and productivity is a very important consideration as these contribute to job satisfaction. The rational is that Quality of Work Life contributes to the perceived service delivery and performance of employees as satisfied employees tend to be more hardworking, more productive and will offer better quality services, especially in a service-orientated sector such as the food and beverage sector. The primary goal of the study was to determine the perceived service delivery and productivity in the food and beverage sector, by investigating how commercial food and beverage service employees in Potchefstroom, North-West Province of South Africa, perceive their own service delivery and productivity. In order to reach the goal of the study a self-administrated questionnaire was distributed among food and beverage service employees at various types of establishments such as hotel restaurants, family restaurants, restaurants, fast food outlets, bars, coffee shops and commercial caterers. A total of 224 questionnaires were obtained and included in the statistical data analysis. The data was captured and analysed in the Statistical Package of Social Sciences (SPSS), while Amos was utilised for the Structural Equation Model (SEM). The statistical analysis used in this study consisted of three (3) stages. Firstly, the profile of the respondents, the work life domains and the employees’ business environment was compiled with the help of two-way frequency tables and illustrated with the help of Figures and Tables. Secondly, an Exploratory Factor Analysis (EFA) was done on the work life domains and Finally a Structural Equation Model was performed to indicate the relationship between the work life domains and the influence thereof on perceived service delivery and productivity. The Principal Axis Factor analysis identified seven factors namely job attributes, social attributes, esteem attributes, actualisation attributes, creativity and aesthetic attributes, organisational support and employee commitment and perceived service delivery and productivity. Service and productivity business environment attributes scored the highest mean value (4.00) and this was followed by the esteem work life domain (3.68). Structural Equation Models were performed to indicate the relationship between the work life domains, business environment attributes and the influence thereof on perceived service delivery and productivity. The correlations between the factors in the final SEM indicated that though there exists correlations between organisational support and employee commitment and actualisation attributes, between actualisation and job attributes, and between organisational support and employee commitment and job attributes. Creativity and aesthetic attributes and job attributes indicated correlations, while, organisational support and creativity and aesthetic attributes correlated. Actualisation and creativity and aesthetic attributes correlated as well. This indicates that food and beverage managers have to improve the working conditions of employees as well as provide the appropriate level of recognition to the hardworking employees. Management should consider the recommendations that are made in terms of job satisfaction of food and beverage service employees, as it possesses the ability to influence organisational performance and success. This research was the first study conducted among employees in the commercial food and beverage sector. It made a considerable contribution to literature as, there is to date, limited research available on the influence that Quality of Work life has on the perceived service delivery and productivity of employees in the food and beverage sector. Furthermore, this research provides valuable insights into the job satisfaction and perceived service delivery and productivity of South African food and beverage employees and how best to manage these employees with South African working conditions in mind. There is, however, ample opportunity to expand this type of research in many other tourism industries or sectors, to understand the degree to which employees’ perceptions of their own service delivery and productivity might influence organisational performance. Expanding this research will therefore be invaluable as organisational performance is the main objective of all commercial establishments as it contributes to the improvement of the sector and its competitiveness and profitability. / Thesis (MCom (Tourism Management))--North-West University, Potchefstroom Campus, 2013

The importance of management in the food and beverage sector as well as managing food and beverage service employees are crucial aspects that influence quality service delivery. The food and beverage sector is a large service orientated segment of the greater tourism industry, and effective management of employees is therefore necessary since employees are regarded as the primary resource through which establishments deliver services. One might further argue that an employee is “the service” that customers pay for, and that the employees make the intangible service, tangible by their efficiency. The food and beverage sector is however burdened with many challenges such as long working hours, poor remuneration and unskilled employees that influence the overall working conditions of employees and furthermore their overall job satisfaction. The job satisfaction experienced by employees is closely related to Quality of Work Life, which enables employees to design their own level of job satisfaction that will contribute to improved perceived service delivery and productivity. Investigating the needs of employees and how they perceive their own service delivery and productivity is a very important consideration as these contribute to job satisfaction. The rational is that Quality of Work Life contributes to the perceived service delivery and performance of employees as satisfied employees tend to be more hardworking, more productive and will offer better quality services, especially in a service-orientated sector such as the food and beverage sector. The primary goal of the study was to determine the perceived service delivery and productivity in the food and beverage sector, by investigating how commercial food and beverage service employees in Potchefstroom, North-West Province of South Africa, perceive their own service delivery and productivity. In order to reach the goal of the study a self-administrated questionnaire was distributed among food and beverage service employees at various types of establishments such as hotel restaurants, family restaurants, restaurants, fast food outlets, bars, coffee shops and commercial caterers. A total of 224 questionnaires were obtained and included in the statistical data analysis. The data was captured and analysed in the Statistical Package of Social Sciences (SPSS), while Amos was utilised for the Structural Equation Model (SEM). The statistical analysis used in this study consisted of three (3) stages. Firstly, the profile of the respondents, the work life domains and the employees’ business environment was compiled with the help of two-way frequency tables and illustrated with the help of Figures and Tables. Secondly, an Exploratory Factor Analysis (EFA) was done on the work life domains and Finally a Structural Equation Model was performed to indicate the relationship between the work life domains and the influence thereof on perceived service delivery and productivity. The Principal Axis Factor analysis identified seven factors namely job attributes, social attributes, esteem attributes, actualisation attributes, creativity and aesthetic attributes, organisational support and employee commitment and perceived service delivery and productivity. Service and productivity business environment attributes scored the highest mean value (4.00) and this was followed by the esteem work life domain (3.68). Structural Equation Models were performed to indicate the relationship between the work life domains, business environment attributes and the influence thereof on perceived service delivery and productivity. The correlations between the factors in the final SEM indicated that though there exists correlations between organisational support and employee commitment and actualisation attributes, between actualisation and job attributes, and between organisational support and employee commitment and job attributes. Creativity and aesthetic attributes and job attributes indicated correlations, while, organisational support and creativity and aesthetic attributes correlated. Actualisation and creativity and aesthetic attributes correlated as well. This indicates that food and beverage managers have to improve the working conditions of employees as well as provide the appropriate level of recognition to the hardworking employees. Management should consider the recommendations that are made in terms of job satisfaction of food and beverage service employees, as it possesses the ability to influence organisational performance and success. This research was the first study conducted among employees in the commercial food and beverage sector. It made a considerable contribution to literature as, there is to date, limited research available on the influence that Quality of Work life has on the perceived service delivery and productivity of employees in the food and beverage sector. Furthermore, this research provides valuable insights into the job satisfaction and perceived service delivery and productivity of South African food and beverage employees and how best to manage these employees with South African working conditions in mind. There is, however, ample opportunity to expand this type of research in many other tourism industries or sectors, to understand the degree to which employees’ perceptions of their own service delivery and productivity might influence organisational performance. Expanding this research will therefore be invaluable as organisational performance is the main objective of all commercial establishments as it contributes to the improvement of the sector and its competitiveness and profitability. / Thesis (MCom (Tourism Management))--North-West University, Potchefstroom Campus, 2013

Seed development in Arabidopsis thaliana, has been studied at several levels. However, little has been done to study the role of sugar metabolism genes in seed pod development in this species. As the fertilized egg progresses to a mature seed, the sugars composition during different stages of the developing changes. These changes are related to metabolic processes in the developing seeds, but also to the activity of sucrose- converting and transporting genes, active at the interphase between the maternal tissue and the endosperm. Sucrose synthase (SUS) is one of these genes; it catalyses the reversible reaction of sucrose breakdown in the presence of UDP to form fructose and UDP-glucose. In this study we looked at glucose, fructose and sucrose concentration at different time points during seed pod development. These changes in sugar concentrations were analysed in both Colombia wild type and WS (Wassilewskija) ecotypes. By comparison of the sugar composition of these ecotypes, and linking these data with phenotypic observations in both ecotypes during development, we are able to comment on the possible role of sugars in seed pod development. Also, the sugar composition of wild type seed pods were compared with those of Atsus mutant seed pods, and possible effects sucrose synthase mutations on the phenotype of the developing Arabidopsis thaliana seeds were analysed. The effect of sucrose synthase knockouts in developing seed pods were studied by comparing biochemical and phenotypic characteristics data of the Atsus mutants within Colombia wild type plants. Salk line plants were screened to identify plants carrying a homozygous insertion for T-DNA in five of the sucrose synthase genes. The developing seed pods of each of the homozygous mutants were characterized biochemically via High-Performance Anion-Exchange Chromatography (HPAEC). Furthermore, seed weight, number of seed per pod, germination rate and the morphological development of the embryo were closely analysed. The study found out that there were some biochemical effects of Atsus knockout mutants, and some phenotypic effects of Atsus knockout mutants on the developing seed pods. However, in general the effects were not as pronounced as those that were seen in maize seed, pea seed and potato tuber as a result of sucrose synthase knockout. The general pattern of glucose, fructose and sucrose were similar to the Colombia wild type, although in mature seed pods the sucrose levels in Atsus1, Atsus2, Atsus3 and Atsus6 were slightly, but significantly lower than in the Colombia wild type.

Food hygiene practices and standards and their implication on food safety among students in Senior High Schools in the Ashanti Region of Ghana and the effect of two food safety interventions were investigated due to increasing cases of food poisoning from schools reported in the media. Forty five sampled schools in the Ashanti Region were audited and compared with 10 schools from Lincolnshire, UK, as a means of categorising the schools into hygiene standards. Whilst all schools audited in Lincolnshire were in excellent hygiene category (9.0 - 10.0), in the Ashanti Region, only 17.8% were in good category (7.0 - 8.9), 73.3% were in medium (5.0 - 6.9) and 8.9% were in poor hygiene category (2.0 - 4.9). Although 60% of the sampled schools in Ashanti Region served between 1000 – 3000 students daily, there was no evidence of Food Safety Management System in place and 52% of the 180 sampled students reported to have experienced foodborne infections 3-12 times per year within their 1 and 2 years in secondary school. Staff hygiene training was absent in schools which led to substandard hygiene practices with low food and personal hygiene test scores. Although there was supervision, 31% of the kitchen matrons reported they had no hygiene qualification in Ghana. Early food preparation times with absence of hot holding equipment in the kitchens encouraged temperature abuse of Ready-to-Eat meals with Aerobic Colony Count (ACC), Bacillus cereus, total coliforms, Staphylococcus aureus, yeast and moulds counts exceeding the national acceptable limits for cooked meals. Lack of standardised hand washing and utensils cleaning procedure increased microbiological contaminants (ACC, coliforms, S. aureus, yeast and moulds) above existing advisory guidelines after washing. Eleven schools from the Ashanti Region of Ghana after the hygiene categorisation were given GHP training as an intervention and the previous hygiene indicators reassessed. There were improvements in all hygiene indicators with significant differences in staff food hygiene iii knowledge (Z= -2.934, p=0.001), personal hygiene requirement (Z= -2.847, p=0.001) and food temperature (Z= -2.142, p=0.015) Post GHP. ACC, total coliforms and Staphylococcus aureus levels were significantly reduced (p<0.05) in jollof rice. Microbiological contaminants on food contact surfaces and staff hands reduced Post GHP with significant reduction in ACC and coliforms with the exception of serving pans. Post HACCP results for all measured indicators were comparable to other international reports from schools with HACCP in place. Food temperature significantly improved [χ2 (2) =8.400, p=0.008]. Jollof rice microbiological contaminants reduced with up to 100% satisfactory rate for ACC and yeast and moulds, 80% for Staphylococcus aureus and 60% for Bacillus cereus. Coliforms significantly reduced [χ2 (2) =9.580, p=0.002] but had only 40% satisfactory rate. Post HACCP ACC on staff hands and food contact surfaces were significantly reduced (p<0.05) and also yeast and mould for the latter [χ2 (2) =7.600, p=0.024]. Reduction of total coliforms was not significantly different for both staff hands and utensils probably due to absence of disinfection. Food service/dishing time reduced to the agreed time (30-60 minutes) to student’s meal time. Post hoc analysis with Wilcoxon’s signed-rank test was conducted with Bonferroni’s correction. There were significant reductions in Post GHP - Pre GHP; food temperature (Z=-2.625, p=0.003), S. aureus in jollof rice (Z=-2.803, p=0.001), ACC (Z=-2.578, p=0.003), yeast and mould (Z=-2.490, p=0.005) on food contact surfaces. There was enough evidence to prove that GHP significantly improved hygiene and food safety. The study recommends the introduction of GHP and applied HACCP principles in schools.

Service quality is a crucial factor affecting customer satisfaction. The importance of service quality was recognized by Parasuraman et al.(1985) and improved in many studies. This research empirically investigates the feasibility of the six various restaurant outlets of the Grand Hi-Lai hotel in Kaohsiung using DINESERV, a 29-item instrument developed in 1995, hoping to explore the relationship between service quality and customers¡¦ satisfaction. A total 210 questionnaries were filled out by the customers of the restaurants and 153 were returned effectively. The data analysis goes to the conclusions presented as follows: (1) the experience of the service quality will positively impact its customers¡¦satisfaction, (2) the assurance and empathy of service quality has more power to influence the customers¡¦ satisfaction, This empirical study gives a guide to the managers of the restaurants that only the unique, surprising and touching service is the key to get customers¡¦ heart.

This research is an empirical study on the kind of special restaurants, aiming at understanding the growth strategy in food and beverage industry by means of system dynamics and building the management flight simulator for the research object. Based on several times of interviewing an Italian restaurant, the research model is built and composed of five major parts, which are ¡§Subsystem of customer and market,¡¨ ¡§Subsystem of employee,¡¨ ¡§Subsystem of capacity,¡¨ ¡§Subsystem of service quality and satisfaction¡¨ and ¡§Subsystem of finance.¡¨ Under the property of low repurchasing in this kind of restaurant, conclusions below are found after policy simulating: 1. Strategy of high-price with high-cost is suitable for this kind of restaurant¡¦s long-term management. Though the cost is higher, high-price strategy results in high customer satisfaction. With high revenue and steady customers, the possibility of insufficiency of growth and investment decreases. 2. Even if a restaurant has high customer satisfaction and sufficient capital, growing too fast will fail it easily. Growing too fast will fail a restaurant because of insolvency, especially the kind of special restaurant, of which the frequency of patronage is not as high as that of common restaurants. Therefore, quick expansion will bring out huge expenditure; thus, fails a restaurant even if there is high service quality and high satisfaction. 3. Advertisement makes future customers patronize earlier. Maintaining frequent customers is a better strategy. Advertisement makes future customers patronize earlier, but its effect does not last as long as word-of-mouth effect. 4. Business environment is better when all competitors compete with each other by means of high-price strategy. By adopting low-price strategy, a restaurant will draw lots of customers and need to expand itself. Quick expansion, however, reduces customer satisfaction and leads to fail eventually. Instead, managers who adopt high-price strategy run business better. As a result, business environment is better when market players adopt high-price strategy.

The thesis which follows is a study of recruiting and developing skilled workers for Hotel Food Service Operations in the Miami area. The aim of the study is to bring to the attention of personnel management the role of recruiting and training in providing the skilled people needed for their operation in the short and long run as well. The study was done as a case study of the medium and large size hotels which have a minimum of 250 units each in the Miami area. However, the study has been generalized where it is possible, and when data permitted. The primary data was collected by the use of the questionnaire survey method composed of key questions about recruiting, training and sources of skilled people, turnover reasons, etc. Eight tables have been constructed, analyzed and interpreted. A personal opinion was mentioned in the interpretation of each table's data. It was found that personnel management should provide a better recruiting and developing procedures in order to attract more qualified people, particularly among the youngsters who are potential skilled workers for the future. It was concluded that the quality of work life, the benefits, and the opportunities for advancement in the food and beverage operations play a significant role in an employee's decision to stay with a particular job, and to acquire the necessary skills.