Nos últimos anos, a gastronomia italiana presente em São Paulo sofreu grandes transformações. Chefs com experiência internacional assumiram cozinhas típicas da cidade e passaram a propor uma culinária mais vinculada às regiões italianas. Com o objetivo de pesquisar as escolhas lexicais que definem a linguagem da gastronomia italiana em seus vários segmentos, optamos por dar voz aos profissionais do setor. Para tanto, entrevistamos chefs de cozinha, proprietários de restaurantes e um representante da Accademia Italiana della Cucina, entidade que tem o compromisso de certificar os restaurantes que se dedicam à tradicional cozinha da Itália na cidade. Nesse processo, foram ouvidos dezessete personagens em 35 horas de entrevistas, com o intuito de verificar se a autenticidade ou adaptação de pratos e ingredientes se reflete nas escolhas lexicais. Por meio desses relatos, que envolveram trajetórias de vida e experiências à mesa, também registramos uma parte da história da gastronomia italiana em São Paulo ponto de apoio para compreender melhor o atual cardápio dessa culinária na capital paulista. A partir do corpus reunido, oito personagens, representantes dos segmentos cantinas e restaurantes italianos, tiveram seus perfis analisados para este trabalho. Os resultados evidenciam uma cozinha pautada, inicialmente, nos sabores do Sul da Itália, com um léxico adaptado e distorcido em decorrência da falta de uma correspondência entre produtos e cultura alimentar dos dois países. Podemos citar como exemplo o filé à parmegiana, receita sem paralelo na Itália. Mais recentemente, observa-se o empenho de vários profissionais no sentido de imprimir um pouco mais de rigor no tratamento do léxico presente nos cardápios, com respeito à língua italiana e à cultura regional gastronômica daquele país. / In recent years, Italian cuisine served in São Paulo has undergone major changes. Internationally experienced chefs took over typical restaurants in the city and began to propose a cuisine which is rooted in Italian regions. By giving voice to professionals in the area, the aim of this research is to investigate Italian cuisine lexicon in different areas. We then interviewed chefs, restaurant owners and a delegate of Accademia Italiana della Cucina, an academy which has the task of certifying the restaurants dedicated to traditional Italian cuisine in São Paulo. Seventeen interviews, totalizing 35 hours of recording, were carried so that we could verify if authenticity or adaptation of dishes and ingredients is reflected in lexical choices. Through these reports, involving life stories and experiences at the table, we also registered a part of the history of Italian cuisine in São Paulo foothold to better understand the current menu of this cuisine in the state capital. From the corpus, eight members, representing cantinas and Italian restaurants, had their profiles analyzed for this work. Results show a cuisine in line with southern flavors of Italy, with an adapted and distorted lexicon due to the lack of correspondence between products and food culture in both countries. As an example, we mention filé à parmegiana [steak parmigiana], a recipe which is unknown in Italy. More recently, many professionals are committed to giving more attention to the lexicon on menus, aiming to respect Italian language and gastronomic regional culture.

by Cheung Fung-yan, Grace, Chui Lai-ming, Dawn. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1993. / Includes bibliographical references (leaves 102-104). / ABSTRACT --- p.ii / TABLE OF CONTENTS --- p.v / PREFACE --- p.vii / ACKNOWLEDGEMENTS --- p.viii / Chapter / Chapter I. --- INTRODUCTION --- p.1 / Objectives --- p.2 / Report Organization --- p.3 / Chapter II. --- MARKET PROFILE: OPPORTUNITIES AND THREATS --- p.5 / Macro-environment Analysis --- p.6 / Micro-environment Analysis --- p.20 / A General Overview of the Opportunities and Threats for the Restaurant Business --- p.28 / Chapter III. --- CUSTOMER PROFILE --- p.31 / Needs --- p.31 / Market Segmentation --- p.34 / Summary --- p.38 / Chapter IV. --- METHODOLOGY --- p.40 / Secondary Data Collection --- p.40 / Primary Data Collection --- p.41 / Chapter V. --- FINDINGS AND ANALYSIS --- p.43 / Focus Groups Interviews --- p.43 / In-depth Interviews --- p.44 / Consumers' Attitudes About the Setting up of a Health Food Restaurant --- p.51 / Marketing Strategies for the Existing Restaurants --- p.52 / Chapter VI. --- MARKETING PLAN AND STRATEGY --- p.57 / Key Elements to Construct a Restaurant Marketing Plan --- p.57 / Product --- p.59 / Price --- p.65 / Promotion --- p.67 / Sales Force --- p.70 / Distribution --- p.72 / Summary --- p.74 / Chapter VII. --- BUSINESS PLAN --- p.75 / Initial Capital Requirement --- p.75 / Financing --- p.81 / Control --- p.82 / Summary --- p.88 / Chapter VIII. --- CONCLUSION --- p.89 / APPENDIX --- p.92 / BIBLIOGRAPHY --- p.102

This dissertation uses an organizational approach to examine how new ideas are mobilized in order to become radical innovations. I consider the case of elBulli, an avant-garde, three-Michelin star restaurant that has pioneered the "molecular" or "experimental" cuisine movement in the gastronomic field, to inductively study how innovation is made to work. Based on ethnographic data collected over a period of 16-months in Spain and in the United States, my research proposes that systematic and radical innovation is the result of concrete practices and collective efforts that enable new ideas and epistemic practices to be recognized, understood, and legitimated by the public. The research advances a new distinction in innovation studies between new final products and conceptual innovations and proposes that this distinction can contribute to clarify the dynamics behind the advancement of knowledge within a field. Also, I argue that this distinction can serve as a basis for the future development of a general framework of the different dimensions involved in the production of innovation. Throughout the research, I draw comparisons with different fields such as religion, politics, business, art and music to explore the potential applicability of the main insights obtained from my case study to illuminate innovation processes in general.

Made available in DSpace on 2016-12-23T14:21:19Z (GMT). No. of bitstreams: 1 Mariana Rebello Haddad.pdf: 1623197 bytes, checksum: d4bdffa58d2ad48b1253ecde8ca83d92 (MD5) Previous issue date: 2013-11-28 / Esta pesquisa analisou o Restaurante Central, da Universidade Federal do Espírito Santo, e sua correlação e impactos na assistência estudantil. O problema de pesquisa consistiu em analisar o desempenho socioeconômico do Restaurante Central e sua contribuição no programa de assistência estudantil da Universidade em questão. Neste sentido, o trabalho levantou e analisou o histórico, os dados econômico-financeiros e a opinião dos alunos e servidores a respeito do serviço prestado pelo restaurante no período de 1992 a 2012. Metodologicamente, o estudo se classifica, quanto aos fins, como exploratório e descritivo e, quanto aos meios, como um estudo de caso, em que as técnicas de coleta de dados e evidências foram realizadas por meio da observação, da entrevista e da pesquisa documental e bibliográfica. Como resultado, no levantamento e na apuração dos gastos, identificou-se que o Restaurante Central teve um gasto superior a soma dos recursos originados do Programa Nacional de Assistência Estudantil e da arrecadação com a venda de tíquetes. Assim, implantar uma gestão de custos no Restaurante Central é recomendado uma vez que possibilitará uma visão de como estão sendo alocados os recursos disponíveis, permitindo uma redução dos gastos e, principalmente, proporcionando uma gestão mais eficiente. A pesquisa de opinião permitiu identificarmos que o Restaurante Central é considerado uma ferramenta importante na assistência estudantil, especialmente para aqueles discentes que residem longe da universidade ou que possuem baixa renda, pois proporciona economia de tempo e dinheiro e acesso a uma alimentação de qualidade / This research analyzes the Central Restaurant, of the Federal University of Espírito Santo, and its correlation and impact on student assistance. The research problem was to analyze the socioeconomic performance of Central Restaurant and its contribution to student assistance program at the University concerned. In this sense, the work raised and analyzed the historical, economic and financial data and feedback from students and workers about the service provided by the restaurant in the period of 1992-2012. Methodologically, the study is classified, as to its purposes, as exploratory and descriptive and as to its means, as a case of study, in which the data collection techniques and the evidences were conducted by observation, by interview and documentary research and literature. As a result, in the survey and calculation of expenses, it was identified that the Central restaurant had an expense greater than the sum of the resources from the National Student Assistance Program and the revenue from the sale of tickets. Thus, implementing a cost management in the Central restaurant is recommended since it will allow a view of how the available resources are being allocated, allowing a reduction in expenses and, especially, providing a more efficient management. The survey allowed identifying that the university restaurant is considered an important tool in student assistance, especially for those students who live far from the university or who have low income, because it saves time, money and give access to a meal of quality

Master's thesis on the topic Business plan of SME introduces theoretical description of business plan, where it describes reasons of being of the business plans and entrepreneurship and then individual points of business plan. That includes setting up the targets of the company, description of business activities using different methods till financing. Practical part creates new business plan. This plan starts a restaurant as a first step for future franchise chain. The target of the thesis is development of business plan and verifying it's feasibility. Theoretical part will be straightly implemented to the development of the practical part.

The main goal of this diploma thesis is to create a business plan for setting up a franchise restaurant Vapiano in the Czech Republic. Theoretical part of this thesis is dedicated to entrepreneurship in general, where we will define basic terms. In the next part, we will show what a business plan should look like and what requisites it should have. In the third chapter, we will introduce chosen legislative aspects concerning doing business in the Czech Republic. That will concern especially the conditions necessary for doing business and the choice of the right legal form of the company. In the fourth chapter, we will show what the possibilities of financing the business are. Fifth chapter is dedicated to the franchising as a specific form of business. Practical part of this thesis is going to be the business plan itself, namely business plan of Norwega, LLC, the intention of which is to set up the Vapiano restaurant in Prague.

This thesis focuses on the processing of the business plan. It is divided into two main parts. The theoretical part deals with business in general and the specifics in the hospitality industry. The main element of this part is a structure of the business plan. The second part is engaged in the application of a business plan for starting a restaurant with all its necessities.

Restaurants are central to the growth of a tourist destination, and rural, small-restaurant owners/managers are important actors in the development of attractive meal offerings. There is a lack of research scrutinising the skills and knowledge that may contribute to the growth of small-sized restaurant businesses. There are specific conditions of daily work in the restaurant and in the hospitality industry overall, and these are also relative to seasonal conditions in tourist destinations. In this licentiate thesis, the overall aim is to elucidate the specific conditions of small restaurant owners in a seasonal tourist destination and the making of their meal offerings. This paper explores the complexity of daily work in the restaurant business using an ethnographically inspired method applying an insider perspective. The complementing research methods used were interviews, fieldwork, repeated field visits and a short survey. The insider perspective is a challenging research method in itself but helpful for detecting the daily practice, organisation, and routines of the informants and their personnel, as well as for indicating the impact of workload on the informants’ lives. The study was carried out with eleven owners of eight eight small-scale rural restaurants, four with attached lodgings, and two managers in one urban restaurant/hotel. The results of the study show that the offering of a restaurant meal is dependent upon the multitude and variation of the culinary as well as hospitality competence of the practitioners, and the complexity of restaurant work has to be matched with a proactive daily practice. Use of time, reflectivity, and the need for professionalism is in focus. / <p>Forskningsfinansiär Besöksnäringens forsknings- och utvecklingsfond, BFUF</p>

Some supervisors lack effective strategies to retain millennial generation employees. The purpose of this multicase study was to explore effective strategies supervisors use to retain culinary-educated millennial employees in full-service restaurants. Nine millennials and 3 supervisors from 3 full-service restaurants in Denver, Colorado consented to face-to-face semistructured interviews with open-ended interview questions concerning retention strategies. The conceptual framework of Herzberg's two-factor theory served to guide the scope and the data analysis for the multicase study. The interview transcripts were coded and grouped into themes. Explanation building for the data analysis assisted in finding causal links between cases and the unit of analysis, and in assembling a broad explanation to fit each case. Ten subcategories emerged from the 3 themes that aligned with Herzberg's motivation factors, hygiene factors, and millennial values and attitudes. The 10 subcategories were developed, and indicated that effective strategies differ by supervisor. Among the ten subcategories, the most prominent were (a) growth and advancement, (b) positive working conditions, and (c) quality and influence of the supervisor. This study may contribute to social change by providing restaurant supervisors with strategies for millennial retention and keeping young workers in the community to share in the responsibility of social progress and to reach their full potential.

The recent economic crisis in Puerto Rico has created decreased health department fiscal capabilities, adding more responsibilities to health department officials in charge of restaurant inspections without adding more operational funds, which in turn led to less regulatory capacity. This situation instigated increased food safety regulation violations, and food safety legislation changes, imposing more economic pressure to restaurant owners, which leads to a lack of restaurant sustainability. The purpose of this case study was to explore strategies six business visionaries, smart entrepreneurs, who have positioned themselves as successful restaurateurs, in the restaurant industry in Puerto Rico. They were key factors in the understanding of the business strategies applied to comply with food safety regulations for the sustainability of their business. The study was grounded in the socio-economic theory of compliance. Semistructured interviews and company documents provided the data for the study. Through thematic analysis, 4 themes emerged, legislative impact and food safety regulations, reducing economic stress and cost controls, customer conduct, and employee knowledge transfer. Although, the fiscal crisis has severely affected the entire restaurant industry and the economy in general, also undoubtedly holds great opportunities for developing new strategies appropriate to the fiscal situation. One recommendation is to build cooperative relations with government agencies such as the CDC, or the state health department, use of mystery shopper programs, and embrace social impact strategies to improve food service practices that may optimize healthier food consumption for restaurant patrons and increase profitability.