Im Rahmen des im 4. oder 5. Semester zu absolvierenden Berufsfeldprojekts sollen im Berufsfeld Recht und Management (Law and Management - LAMA) des Studiengangs Bachelor Wirtschaftswissenschaften der TU Chemnitz praxisorientiert aufgeworfene Fragestellungen systematisch und eingebettet in einen größeren Kontext dargestellt und mögliche Lösungswege aufgezeigt werden. Zugleich soll das Projekt Gelegenheit zur Vertiefung methodischer Kompetenzen, insbesondere zur Teamarbeit, geben und zu einem kritischen Blick auf die Bedeutung rechtlicher Vorgaben und Konzeptionen für wirtschaftliche Tätigkeiten "im Alltag" befähigen. Mit der Aufgabenstellung der Professur Jura I im WS 2009/10 wurde daher- ausgehend von einem konkreten, aktuellen Fall der Rechtsprechung, aber nicht beschränkt auf eine reine Fall-Lösung - angestrebt, praxisrelevant die potenziell auftretenden rechtlichen Fragen (Baurecht, Umweltrecht, Ladenschluss- und Gaststättenrecht, Verwaltungsverfahren usw.) der Errichtung und des Betriebs einer Tankstelle in einem allgemeinen (wirtschaftlichen) Kontext herauszuarbeiten. Nach vielen gemeinsamen Überlegungen und Prüfungen in verschiedenste Richtungen entstand so schließlich dieser "Leitfaden".

This creative project involved the plan and design of a historical theme concept tableservice restaurant influenced by nineteenth-century Hoosier farm, home-life, and tavern-keeping traditions. Many areas of subject matter were examined in the background study preliminary to the creative plan and design. These were: early Indiana and Colonial history--traditions relating to food preparation and service, farm and home life, travel and tavern-keeping, furniture styles and home interiors; the restaurant industry--economic indicators, customer and service trends, market analysis, and menu planning; restaurant business procedures--ownership, finance, leasing, accounting, and insurance; regulatory (law) considerations--wage and hour, tips, employee meal credit, uniforms, sanitation, alcoholic beverage, copyright, and zoning; principles of restaurant layout, space requirements, atmosphere, service, work area analysis and equipment selection.The completed project consisted of a scaled schematic drawing of the restaurant interior with individual room enlargements and corresponding, sequentially-numbered furnishings guide. In addition, an artist's sketch of the exterior was provided. / Department of Home Economics

Abstract This study examines the relationship between perceived brand fit, perceived risk, perceived value and intention to purchase in the context of co-branded hotels and restaurants. Today’s market contains many products and services that can look very similar, and companies use co-branding of their products to make them distinctive from other products on the market. A better understanding of consumer behaviour and attitude to co-branding may improve restaurant profitability and hotel occupancy. One important question to be considered is what determines consumers’ willingness to purchase in co-branded hotel and restaurants? In spite of a number of research papers on hotel-restaurant co-branding written in recent years, previous academic studies have not addressed the relationship between co-branding of hotels and restaurants and intention to purchase. The aim of this research is to examine how the relationship of brand fit, risk and value relate to intention to purchase, and to do this three research questions and eleven hypotheses are proposed. A previous study by Boo and Matilla (2002) has proposed a conceptual model of hotel-restaurant brand alliance strategies, relating management strategy characteristics and consumer characteristics with the consequences of perceived brand fit. The present study develops this existing model by examining the components of brand fit that determine consumer intention to purchase. The study investigates three main areas: firstly, it examines the relationship between perceived brand fit and intention to purchase in terms of perceived fit (overall), complementary fit based on product usage and product goal, and transferability fit based on service quality. Secondly, it examines the relationship between perceived risk and intention to purchase in terms of personal characteristics including risk-taking behaviour and self-confidence; uncertainty of loss including financial loss, time loss and physical loss, and, performance risk. Thirdly, it examines the relationship between perceived value and intention to purchase in terms of perceived brand image, perceived quality and perceived sacrifice, based on monetary and non-monetary price. A quantitative approach involving survey of hotel guests has been employed with data collected in four and five star hotels in Bangkok and Pattaya, Thailand from August to September 2008. A survey questionnaire was administered to guests and a total of 511 completed responses were collected. The data analyses performed using a standard multiple regression method, a paired sample T-test, a chi-square test and a multiple response technique. The results indicate that the model of perceived brand fit in this study has two key components which positively influence a consumer’s intention to purchase. Firstly, the perceived fit (overall), and, secondly, complement fit based on product usage and product goal. Furthermore, for the perceived risk model the finding also indicates two key components which positively influence a consumer’s intention to purchase. The first component is uncertainty of loss in terms of financial, time and physical loss. The second component is performance risk in terms of product and service performance. Lastly, the results indicate that the perceived value model revealed three components which are positively related to consumer’s intention to purchase. The first component is perceived brand image, the second component is perceived quality, and the last component is perceived sacrifice in terms of both monetary and non-monetary price. The conceptual framework developed and tested in this study can be used as a guideline to enable an appropriate co-branding marketing strategy to be developed.

Food controls of restaurants are an important part of the work on environment and health at the environmental offices in Norrköping and Linköping municipality in Sweden. This is a study written by Johan Hoffstedt and Rebecca Miss at Linköping University. The purpose of the study “Låt inte maten tysta mun” was to chart the experience of the relationship and dissemination of information between restaurants and the environment and health authorities according to food inspectors as well as the chefs of the restaurant business. The aim of the study is also to investigate how previous research relates to the results of the study. A qualitative method was chosen, and eight semi structured interviews were conducted with four chefs and four food inspectors. The results showed that the response and the relationship between chefs and food inspectors was perceived as good by both parties, but a lack of information dissemination and communication was noted by the respondents. There were also shortcomings when it came to ways to contact, language resources, and the frequency of inspections according to respondents. The study concluded that there were improvement opportunities connected to digital solutions, proactive information, more frequent inspections and more directed information in a short, concise and accessible manner. Greater cooperation between environmental agencies and the Swedish Food Administration could facilitate information dissemination to restaurants. / Livsmedelskontroller av restauranger är en viktig del av arbetet med miljö och hälsa på miljökontoren i Norrköpings och Linköpings kommun. Det här är en C-uppsats skriven av Johan Hoffstedt och Rebecca Miss på Linköpings universitet. Syftet med studien ” Låt inte maten tysta mun” var att kartlägga upplevelsen av relationen och informationsspridningen mellan restauranger och miljö- och hälsovårdsmyndigheten enligt livsmedelsinspektörer samt restaurangverksamheternas kockar. Syftet med studien är även att undersöka hur tidigare forskning förhåller sig till studiens resultat. En kvalitativ metod valdes och åtta stycken semistrukturerade intervjuer genomfördes med fyra kockar och fyra livsmedelsinspektörer. Resultatet visade att bemötandet och relationen mellan kockar och inspektörer uppfattades som bra av båda parterna men att brister fanns i informationsspridningen och kommunikationen. Det fanns även brister när det kom till kontaktsätt, språk, resurser, och frekvensen på inspektionerna enligt respondenterna. Slutsatsen var att det fanns förbättringsmöjligheter kopplat till digitala lösningar, proaktiv information, mer frekventa inspektioner samt mer riktad information på ett kort, koncist och lättillgängligt sätt. Ett större samarbete mellan miljökontoren och Livsmedelsverket skulle kunna underlätta informationsspridningen till restauranger.

abstract: Restaurants have a cumulative impact on the environment, economy, and society. The majority of restaurants are small-to-medium enterprises (SMEs). Review of sustainability and industry literature revealed that considering restaurants as businesses with sustainable development options is the most appropriate way to evaluate their sustainable practices or lack thereof. Sustainable development is the means by which a company progresses towards achieving an identified set of sustainability goals and harnesses competitive advantage. The purpose of this thesis is to identify barriers to implementing sustainable practices in restaurants, and explore ways that restaurateurs can incorporate sustainable business practices. Energy consumption, water use, waste production, and food throughput are the four sustainability indicators addressed in this thesis. Interviews were conducted with five Tempe, Arizona restaurants, two of which consider their operations to be sustainable, and three of which are traditional restaurants. Results show that for traditional restaurants, the primary barriers to implementing sustainable business practices are cost, lack of awareness, and space. For sustainability-marketed restaurants, the barriers included a lack of knowledge or legal concerns. The sustainability-marketed restaurants have energy-efficient equipment and locally source a majority of their food purchases. There is a marked difference between the two types of restaurants in perception of barriers to sustainable business practices. I created a matrix to identify whether each indicator metric was applicable and present at a particular restaurant, and the potential barriers to implementing sustainable practices in each of the four indicator areas. Restaurants can use the assessment matrix to compare their current practices with sustainable practices and find ways to implement new or enhance existing sustainable practices. Identifying the barriers from within restaurants increases our understanding of the reasons why sustainable practices are not automatically adopted by SMEs. The assessment matrix can help restaurants overcome barriers to achieving sustainability by highlighting how to incorporate sustainable business practices. / Dissertation/Thesis / M.S. Sustainability 2011

Svenska internetanvändare använder internet idag för att söka information om tidtabeller, nyheter eller vilken restaurang de vill besöka. För att minska konkurrensen på internet är det viktigt att de snabbt hittar den information de söker på webbplatserna. För ett företag kan en webbplats användas för att bygga ett professionellt varumärke. Syftet med examensarbetet var att undersöka vad som gav restaurangkänsla på restaurangwebbplatser. Undersökningen gjordes genom en visuell innehållsanalys för att kartlägga innehållet på webbplatserna. Därefter skapades en webbenkät där respondenterna fick avgöra vad som skapade restaurangkänsla för dem. Analysen visade att restaurangwebbplatserna använde sig av få färger och bilder där bilderna fick ta stor plats på webbplatserna. Detta för att låta bilderna tala och besökaren kan fokusera på budskapet som restaurangen vill förmedla. Respondenterna från webbenkäten ansåg dock att storleken på bilderna inte var avgörande utan det var de bilder som hade koppling till mat och restaurangmiljö som avgjorde restaurangkänsla. / Swedish internet users use Internet today to search information for time tables news and which restaurant they want to visit. In order to reduce competition on the Internet it is important that they quickly find the information they search on the websites. For a company, a website can be used to build a professional brand. The purpose of the thesis was to investigate what gave restaurant feel to restaurant websites. The survey was conducted through a visual content analysis to map the content of the websites. Thereafter, a web survey was created where the respondents were allowed to decide what they considered created restaurant vibes for them. Analysis showed that the restaurant web sites used few colors and images where the images took a big place on the sites. This to let the pictures speak and the visitor can focus on the message that the restaurant wants to convey. The respondents from the web site thought that the size of the images was not critical, but it was the pictures that had links to food and restaurant environments that determined a restaurant feeling.

This thesis is concerned with modern and dynamically developing worldwide business method that is called franchising. In this thesis are described three selected franchise concepts operating on the Czech market originally from the Czech Republic. Examined concepts are from the field of gastronomy and these concepts are Svejk Restaurant, Potrefena husa and The PUB. The opening part introduces theoretical basis and analysis of the Czech franchising market in the trade and service sector. In main part of this thesis is carried out an analysis of selected concepts and are examined objectives of the thesis. The main objective is to evaluate the economic and business efficiency of selected franchise concepts. To achieve this objective is used a comparative analysis of the concepts according to established criteria. The first partial objective is to determine interest of potential entrepreneurs about the selected concepts, which is identified by questionnaire. The second partial objective is to evaluate selected concepts and proposing of innovative processes.

Doctor of Philosophy / Department of Hospitality Management / Junehee Kwon / With the advancement of the Internet and information technology, consumers have access to a massive amount of information before purchase. In the hospitality industry, consumers frequently search online information to make decisions. However, there has been limited hospitality research exploring the actual information search behaviors in the online setting. The purpose of this research was to assess the actual information search behaviors of consumers when choosing restaurants through consumer review websites. To accomplish the purpose, three mixed-methods were used including eye-tracking experiments (Phase I), qualitative, retrospective think-aloud (RTA) interviews (Phase II), and a scenario-based survey (Phase III). In the eye-tracking experiments, 30 participants were recruited and instructed to conduct restaurant search tasks. Variables included fixation duration, fixation count, and visit count, indicating how long and how often consumers’ attention had been attracted to certain information areas. The eye-tracking data was also visualized through heat maps and gaze plots. Following eye-tracking experiments, RTA interviews were conducted to investigate the underlying thinking process of consumers. A playback of the recorded eye-tracking video was presented to each participant while participants verbalized their thinking process and reasoning of information search behaviors. The interviews were recorded, transcribed, and analyzed through grounded-theory model to identify important information elements. To overcome the limited generalizability of the eye-tracking experiments and interviews, a scenario-based survey was created, and seven hypotheses were developed to evaluate impacts of online reviews, images, and advertisements on consumers’ interests and restaurant visit intentions based on the results of Phases I and II. Restaurant selection scenarios were provided to the participants to look through screenshots of webpages in order to mimic the online environment. The online survey company Amazon MTurk was used for data collection. A total of 406 usable survey responses were collected and analyzed using descriptive statistics, one-sample Chi-square tests, and visualized heat maps. Eye-tracking experiment results revealed that images, consumer reviews, and filter functions were the top information areas to which consumers paid considerable attention. Advertisements in Yelp also received much attention from participants, but during RTA interviews, advertisements were found to be less impactful for consumers’ decision-making than the number of reviews, images with food items, and consumer reviews. Five out of seven hypotheses in Phase III were supported, indicating that it was mostly consistent with findings of the eye-tracking experiments and interviews (Phase I and II). Specifically, consumers’ interests and intentions to visit restaurants were greater for restaurants with a higher number of reviews, food images, and without advertisements. Consumers also were more interested in extremely rated reviews and preferred evenly-distributed image groups. This study contributes to the existing hospitality literature related to consumer behavior with the utilization of the innovative, combined methods of eye-tracking technology, RTA interviews, and scenario-based survey. This approach allowed the researcher to obtain a holistic view of actual consumer behavior, thinking process accompanying the behavior as well as the verification with large sample. Consumer review websites and restaurateurs were provided with specific recommendations to enhance the online user experience and improve customer satisfaction, respectively.

The main aim of this thesis was creating a business concept based on theoretical and practical knowledge. It will serve as the basis for the creation of a new facility providing wellness and fitness services in Litoměřice. The business concept of the wellness hotel, which will provide quality accommodation, catering, fitness and wellness services, was created based on the situational analysis, competitor analysis and analysis needs of the potential customers using questionnaires.

The presented thesis deals with the business concept of selected tourism facilities in Marianske Lazne. The first sub-objective will be analyzing the current situation on the market of gastronomy in Marianske Lazne. The second sub-objective will present an overview of the tourist in the selected area and then describe a profile of a potential guest. According to gathered information there will be made the theme restaurant up.