För att påverka försäljning av mat och dryck använder restaurangen menyn som försäljningsverktyg. I uppsatsen diskuterades möjligheterna till ökad försäljning av mat och dryck genom att påverka gästens val med hjälp av placering samt färgval i en restaurangmeny. Syftet med undersökningen var att ta reda på hur färgsättning samt produkternas placering i en à la cartemeny påverkar restaurangens försäljning av mat och dryck. I metoden tog uppsatsförfattarna upp tillvägagångssätten som utförts för att få in materialet. Sökandet i databaserna där urvalet av de vetenskapliga artiklarna med hjälp av inklusions- och exklusionskriterierna redogörs. En av artiklarna hävdar att placeringen i en restaurangmeny kan påverka försäljningen medan två andra artiklar inte kunde finna någon direkt koppling. Det framgick att en restaurangmeny har avdelningar som gästen ägnar mer och mindre uppmärksamhet mot. Hur gästens val påverkas genom färg är en viktig faktor att använda sig av då restaurangen vill vara effektiv. Genom färg går det att påverka restaurangens försäljning. Färgsättningen i menyn rekommenderas att anpassa efter vad restaurangen vill förmedla. Placeringar i menyn kan få försäljningen att öka eller minska. / B-uppsatser

Development is important to the initial phase of a new restaurant multi-unit manager (MUM), and appropriate training should be conducted in concert with acceptance of the position. The purpose of this study is to explore the need for individual training of restaurant MUMs in order to facilitate a smoother transition between executive level management positions. The exhaustive literature review aided in the creation of three research questions to be answered through the interpretation of collected interview data. Restaurant MUMs were invited to participate via LinkedIn, a social media network for professionals. Semi-structured interviews were conducted with 17 restaurant MUMs over a two-week period and then transcribed into Word documents and uploaded into ATLAS.ti for analysis. The use of tools within ATLAS.ti, such as network mapping and semantic layouts, allowed the researcher to interpret the correlation between codes and themes created and therefore, answer the research questions. Conventionally, managers have to leave their restaurants or area for many days in order to obtain the necessary training to be more effective in their positions. This study has concluded that while MUMs are aware of their tasks and responsibilities, they are not aware of training available in order to gain the skillset necessary to complete the tasks. Blanket training programs will not work for MUMs, they need training to be customized to such areas as new openings, wide-spread markets and the changing workforce. More courses in developing others need to be implemented so MUMs can learn the skills needed to properly develop their managers into leaders.

Restauranteurs' use of Styrofoam take-out containers was evaluated using an intervention package containing informational components, a written commitment, and an incentive system. A decrease in the use of Styrofoam take-out materials was observed with 4 of 6 restaurants. Across all participants, we observed a 15.7% increase in alternative containers and a 15.7% decrease in Styrofoam containers. Overall, a decreased use of Styrofoam take-out containers was observed with restaurateurs who were able to identify suitable alternative products.

Master of Science / Department of Computing and Information Sciences / Daniel Andresen / Mobile applications can be one of the best ways to keep consumers engaged with a brand as they are on the move. With the increase in demand for smartphones and efficiency of wireless networks, the demand for mobile applications has increased incredibly. Android is one of the most popular open source platforms that offers the developers full access to the framework API’s so as to build innovative applications. The main aim of this project is to build an Android application that helps the users to find a Restaurant in a specified location and according to the specified tastes. The main features provided by the Restaurant Finder application are as follows: 1) Basic Search where the user can search for a particular restaurant based on any keyword and Advanced Search where the user can specify the category, rating and the distance range for the restaurants. 2) Google Maps that shows the top 5 restaurants in the city of the current location and the routes to a particular restaurant. 3) The users can write a review, see the reviews and invite a friend/colleague to meet at a particular restaurant. 4) Google Calendar where the user can mark an event.

Purpose: The growth in obesity rates across the United States has been associated with increased consumption of energy dense meals consumed away from home. In an effort to help consumers make healthier food choices, some state law makers have begun to require the inclusion of nutrient information on fast food and chain restaurant menus. The objective of this research was to discover whether a consumer demand exists for healthier menu options and for disclosure of nutrient information on restaurant menus. Since much of the previous research has been concerned with fast food dining, this research was focused on examining the preferences and behaviors of diners at non-fast food restaurants. Methods: Eighty-four adults completed self-administered questionnaires during public expositions in the metropolitan Atlanta area. Results were tabulated frequencies and percentages. Comparisons were examined between gender and dining-out frequency categories. Results: Approximately 76% of participants indicated they had been concerned about ordering healthier menu items during the preceding month. Eighty-seven percent indicated a desire for disclosure of at least one specific nutrition fact on restaurant menus. Ninety-two percent indicated they would at least sometimes order menu items denoted as healthier on a restaurant menu. Women were more consistent than men in their demand for healthier food qualities. Conclusions: Results suggest that consumer demand does exist for healthier menu options and for nutrient information on restaurant menus. Further research will be necessary to determine how access to nutrient information will affect consumer choices.

¡@¡@In 2001, when American Marketing Association selected ¡§the most influential thoughts in history of American marketing¡¨, the positioning theory won this special honor. The positioning theory was proposed by Jack Trout and Al Ries in 1969, and its related concepts has deeply been influenced many people¡¦s marketing viewpoint, moreover, it is widely apply for a variety of fields such as marketing, advertising, design and product development. Since the marketing strategy of the five-star hotels always focus on customers¡¦ need, they have to take advantages of the strategies of target market segmentation and positioning. However, daily fierce market competition, the customers¡¦ need is highly uncertain, and therefore the original position strategy of a five-star hotel might not always be suitable for its customers. Sometimes, a five-star hotel have to change and make a new repositioning strategy for maintaining its competition advantage. The theory of positioning or repositioning is easy to understand; however, the feelings and cognitions of the customers are very hard to express by words because of communication gaps. This research uses Canton Court of Ambassador Hotel Kaohsiung as a case study. The result of the analysis shows that there is significantly different between the customers' satisfactions of product, service, environment, place and price, and the impact on it has positive correlation. ¡@¡@The original terms of the repositioning strategy of the case are newly made, instant availability, new taste of tea and hospitality with great passion. After study, the new terms from customers' experiences and viewpoints are Lover River, feast enjoyed, the culture of Dim Sum, warm feeling and freshly made.

This study sought to examine the relationship between employee deviance within restaurants and the components of social learning theory. The behaviors examined in this research were based on the research of Robinson and Bennett (1995, 2000) who defined employee deviance as two different categories of behavior – one directed against the organization (organizational deviance, production deviance, and property deviance), and the other directed against coworkers (interpersonal deviance). While the literature on employee deviance in restaurants is limited, very few studies take into account more than one type of deviant behavior. In addition, some studies suggest that social learning theory may play a role, but few, if any, studies have examined the relationship between this theory and the types of deviance that are prevalent in the restaurant industry. Therefore, the current study was one of the first examinations of the process of social learning within the restaurant industry, making a contribution to the literature on social learning theory and employee deviance in restaurants. This dissertation used a survey methodology to understand the extent of involvement in deviant behavior by restaurant employees, their coworkers’ involvement in a number of deviant behaviors, the perceived reaction of managers and coworkers to these behaviors, and individual attitudes and perceived attitudes of coworkers of deviance in the restaurant. The survey was administered via the Internet to a random sample of college students. Only those with experience in the restaurant industry were able to participate in the study. The results from this study suggest that while employee deviance occurs in the restaurant industry, it is not prevalent. Although restaurant employees may be involved in certain types of deviance more than others, they are not deviant often. In addition, only two of the measures of social learning, “imitation” and “definitions”, were significant in explaining increased involvement in employee deviance. This indicated that these two components help to understand employee deviance in restaurants more than the other social learning components. / Dr. Jamie Martin Dr. Jennifer Roberts Dr. Erika Frenzel Dr. Timothy Austin

This study focuses on the expectations of restaurant managers and perceived attributes of halal certification in Malaysia. Halal certification at restaurants represents the understanding that foods is served according to Islamic dietary laws. Halal means permitted or lawful or fit for consumption. As well as its importance in Muslim countries, the demand for halal food is growing internationally as a result of increasing trade, tourism and globalization. Therefore, halal certification is seen as an important aspect in both the Malaysian and the international restaurant and hospitality industries. Halal certification in an eating premises means that both the restaurants, as well as the entire food supply chain, conform to Islamic dietary rules which do not tolerate contamination by haram (prohibited) materials. Research for this thesis was undertaken by both a mail survey and interviews with restaurant managers. For the survey, a systematic sampling method was applied whereby every fourth restaurant was selected from a list of all restaurants in Malaysia provided by the Companies Commission. A mail survey to 2080 restaurants was administered throughout Malaysia in July 2009. The number of completed and returned questionnaires was 643, indicating a 31% response rate. Data was then entered into a Statistical Package for the Social Sciences (SPSS) for further analysis. The response rate was considered reasonable given the nature of the study and its limitations. In addition, 33 interviews with restaurant managers were conducted in five locations. The results indicate that restaurant managers have high expectations towards halal certification although there are different expectations between Muslim and non-Muslim respondents with respect to attributes such as food safety, hygiene, food quality, marketing aspects and certification issues. It is also gathered that there are significant differences between them with respect to market signals, Islamic attributes, marketing benefits, cost of compliance and local awareness. This thesis concludes that halal certification does yield some benefits in terms of market signals, Islamic attributes and marketing factors while there are also certain issues on cost and compliance that need to be addressed by related local authorities. The findings also indicate that halal restaurant food may have a broader appeal beyond religion and also contributes to Malaysia’s positioning as a tourism destination and a hub for the global halal market.

Thesis (Ph. D.)--Virginia Polytechnic Institute and State University, 1990. / Vita. Abstract. Includes bibliographical references (leaves 155-160). Also available via the Internet.

Thesis (M.S.)--Virginia Polytechnic Institute and State University, 1992. / Vita. Abstract. Includes bibliographical references (leaves 141-144). Also available via the Internet.