What is a clean restaurant in customers' viewpoints? Restaurant cleanliness is considered one of the most significant conditions when customers evaluate overall restaurant quality or decide their levels of satisfaction. However, there have been few studies of perceptions of restaurant cleanliness in customers' eyes. Previous studies were found to use inconsistent concepts of restaurant cleanliness when evaluating restaurant cleanliness. For example, some measurement scale of restaurant quality or customer satisfaction includes only items related to a restaurant's interior appearance to measure the restaurant cleanliness. Some researchers have also included items related to server's appearance. In other studies, overall images of a restaurant were used to evaluate its cleanliness. This study attempts to investigate the customers' perceptions of restaurant cleanliness. Understanding what customers consider when they evaluate a restaurant's cleanliness can be beneficial for hospitality managers who can use the information to increase their restaurant's quality and to satisfy their customers. In addition, this study was conducted with two different cultural groups of customers: Westerners and Asians. Understanding how different cultures perceive restaurant cleanliness can help hospitality managers who plan to expand their business in the global market. The results of this study indicated that the items of restroom personal hygiene, restroom appearance and server behavior all have a positive relationship with customers' restaurant quality evaluations. The level of importance of restaurant cleanliness dimensions was found to be similar between the Western and Asian samples. The server's behavior, restroom appearance and signage were found to be the most important dimensions for both groups. However, restroom personal hygiene was found to be the only dimension ranked differently by the two groups in the study. Westerners weighed the restroom personal hygiene as more important than did Asian respondents. Asian groups were found to have higher expectations for overall restaurant cleanliness dimensions than Western groups. / Master of Science

The purpose of this study was to identify and rank the importance of the site selection factors that influence the U.S. franchise restaurant industry as well as rank the confidence level of the experts. To identify the site selection factors, this study sought assistance and support from restaurant professionals. The Delphi technique was used to elicit the opinions of a panel of experts regarding the site selection factors. The panel was composed of restaurant professionals of restaurant companies which had already developed franchised units in the U.S. Panel members suggested a total of 56 factors under six different headings: general location, position of site, demographics, traffic information, competition, and cost consideration. They reached a consensus on the site selection factors on most of the issues. The result of study showed that the factors identified under position of site and competition are major aspects that influence the site selection of the restaurant companies. / Master of Science

This paper estimates how changes in macroeconomic variables impact the monthly stock returns of the full service, quick service, and fast casual restaurant segments. Market-capitalization-weighted stock indices are created to measure these effects. I also analyze how these changes influence each segment’s share of total valuation in the industry. These are changes in total segment market capitalization relative to changes in total industry market capitalization. My results suggest that the full service segment index is impacted by macroeconomic changes to the greatest extent of the three segments. The quick service segment index is the least affected. Changes in inflation, food commodity prices, consumer sentiment, and the federal funds rate have impacts on stock returns across all three segments.

Is it possible for a small hotel to strengthen connections between local and transient groups? Can a small hotel serve as a host to visitors to Richmond, Virginia but also serve as a ‘third place’ for people who live and work in the city? The Branch Public Baths Building in Richmond, Virginia will be renovated to strengthen community by serving as a restaurant and providing accommodations and interaction to a wide variety of travelers through an urban hotel setting. The Branch Public Baths cafe and restaurant can be an ‘anchor’ third space. This unique design solution can strategically integrate the third space as gathering space. It will be a hybrid version of a coffee house, bar & restaurant and hotel. It will be a destination in itself not just for overnight guests.

Restaurante Especias es una empresa que vende comida saludable, cuidando el bienestar de las personas al momento de alimentarse, teniendo como principales ingredientes productos orgánicos y saludables, esta empresa nace producto de una problemática diaria de la mayoría de personas que trabajan y que se ven obligadas a consumir los alimentos en la calle, en restaurantes o cualquier otro establecimiento. Nuestro público objetivo termina siendo aquel segmento de personas de NSE A, B y C+, que trabajan y que por distintas razones suelen comer en la calle, en segunda instancia también nos dirigiremos a las familias. La propuesta pasa también por ir educando a todos los miembros de la familia en la cultura de la alimentación sana, ya que incentivamos a comer saludablemente. Además de brindar experiencia a nuestros consumidores, ya que contamos con un Biohuerto, donde podrán conocer el cultivo y cosecha de los productos que ofrecemos. / The Restaurant Spices are a company that sells healthy food, taking care of the welfare of people at the time of feeding, having as main ingredients organic and healthy products, this company is the product of a daily problem. to consume food on the street, in restaurants or anywhere else. Our target audience ends up in the segment of people of the NSE A, B and C +, who work and who other people usually find on the street, in the second instance we also address families. The proposal is also to educate all members of the family in the culture of healthy eating, as it encourages a person to be healthy. In addition to providing an experience to our users, since we have a Biohuerto, where we can know the cultivation and harvest of the products we offer. For this project we will invest S / 106,697.96, recovering all our investment in the middle of the third year. / Trabajo de investigación

Previous research evaluating restaurant worker exposure used environmental sound levels, but this does not take into account the temporal variability of restaurant worker exposure. To determine the actual personal exposure of restaurant workers, Quest Noise-Pro or Quest Edge dosimeters were placed on restaurant workers at six downtown Iowa City restaurants. At each participating locally-owned restaurant, workers classified as cooks, counter attendants, bartenders, and waiters participated. A time-weighted average (TWA) exposure per participant per shift was computed using both OSHA and NIOSH criteria for a total of 180 full-shift exposure measurements. Exposures were evaluated by season (when school is in session or not), restaurant type (counter service versus sit-down with bar), job title (cooks versus others), and time of week (weekday versus weekend) to characterize factors associated with high personal noise exposures. This work focused on day time exposures of restaurant employees in locally owned restaurants in a college town and determined the risks of noise induced hearing loss (NIHL). The results determined if restaurant workers are exposed to hazardous noise and whether exposures differ by job title, season, day of week and restaurant type. No TWA measurements exceeded the OSHA 8-hr TWA permissible exposure limit (PEL) of 90 dBA. Restaurant worker NIOSH TWAs ranged from 69-90 dBA with a mean (SD) of 80 dBA (4 dBA). Only 7.8% of all full-shift exposure data exceeded the NIOSH 8-hour 85 dBA. The highest worker TWAs were recorded during the period when the local university was in session and at the full-service restaurants: these workers were cooks during the weekends. Fourteen TWA measurements exceeded the NIOSH 8-hr TWA REL of 85 dBA. The NIOSH TWA exposure estimates significantly increased for full-service restaurants (p<0.001), cooks (p=0.003), during the fall semester (p=0.003), and during the weekend (p=0.048). Multiple Linear regression analysis suggested that restaurant type, job title, and season have a significant effect on restaurant worker noise exposures (p<0.001). Although restaurant employee noise exposures are within the OSHA hearing conservation standard limits, this study demonstrated that 7.8% (approximately 733,200) restaurant workers might be at risk for overexposure to noise based on NIOSH criteria. Intervention studies for the prevention of NIHL need to understand the impact of job title, restaurant type, season, and day of week on restaurant worker noise exposure. Additionally, all sampling was completed during the daytime and future research should evaluate restaurant worker noise exposures into the night time and early morning hours.

Economics of sport is not an extensively well covered subject in Sweden and the purpose of this study is to examine the impact of professional sport on the local economy, and also shed some light on the situation of this subject in Sweden. Seven municipalities housing a professional hockey team and seven municipalities without any hockey team was compared and analysed to view any differ-ence of two sets of local economies. The finding was that professional sport has no effect on the number of workers in the restaurant sector. This sector act as an indicator on how the local economy was affected. Therefore, the local government should not motivate investments and subsidies aimed at profes-sional sport with the promises that it will increase income and job in the municipalities.

Abstract With China's rapid economic growth, the turnover of restaurants also will correspondingly. In 2005, for example, the Chinese restaurant industry retail sales to $RMB 888.68 billion, a net increase of $RMB 133.6 billion over the previous year, the annual operating revenue 48.88 billion yuan, annual sales for 15 years to maintain 10% growth at least. Domestic retaurant sales of catering industry in 2009 was about $RMB 1.8 trillion, representing an increase of 16.8% than year 2008. In the highly competitive environment, business model of restaurants are going to be more flexible and diversified.Under the large number of impacts of foreign cultures, thelocal consumers of China have more alternatives such Japanese food or Western cusines in addition to the traditional Chinese rice. Foreign entrepreneurs (especially Taiwan's business) not only positively encounter with local restaurants, but also face the same competitive situation against other outsiders. Based on this, as Taiwan's restaurant operators, how to how to effectively control the local consumer demand, taste preferences and build up the customer loyalty is coming to be an important subject of running local restaurants. The study purpose is to understand the service quality and customer satisfaction of Y restaurant which is lacatedin Chengdu City, Sichuan Province, of China. In this study, the questionnaires were delivered by the proportion of meal-time of cluster sampling, and issued from April 25 to May 9.A total of 201 questionnaires are got back, 170 valid samples were gathered at the 95% confidence level with the sampling error of 3.3%.After the questionnaire data of statistically testing analysis, conclusions are followed as below, 1. In aspects of positive customer satisfactory, A. The objective dimensions of satisfaction, the both of "message" and "convenience" are significantly lower than the overall average value of objective satisfaction. In the construct of "message", the Y restaurant is recommended to reinforce the message sufficiency, such as the way of consumption and prices, website information, external signs and so on. In the construct of "convenience", the study recommends that the Y restaurant be more easily found, such as clearer web map instructions and more obvious signs. B. the "objective satisfaction,"(X value) "customer loyalty" (Y value) showed in a linear regression model, the significant linear relationship exsists (R square = 23.5%). Similarly, the subjective satisfaction and customer loyalty are also represented as positive linear relationship. C. satisfaction of all objective dimensions, the "price" construct has the highest correlation (Pearson's correlation coefficient = 0.562) with subjective satisfaction. And that means higher prices of satisfaction, the subjective satisfaction will be higher accordingly. 2. In aspects of demographics and consumer behavior, A. in the frequency of consumption, 2nd consumption satisfaction, is significantly better than the "2-5 times" consumption customers. (B) in the meal-time aspect, customer satisfaction of the weekday hours is better than holiday time satisfaction. 3. Other fators, A.The holiday dinner customer emphasize significantly higher than "weekday lunch" customers¡¦ in aspects of tastes of food. (B) Of "The provision of parking spaces", the "income", and "age", there is a significant difference. The degree of emphasis of the consumers with more than $RMB 2000 of monthly income is significantly more than that of less than %RMB 2,000 of monthly income.; The degree of emphasis of consumers at the age of above 35 customers is significantly more than that at the age of below 35 years. Key words: Consumer Satisfaction, Restaurant Industry, Cheng-du City

The main idea of Integrated Marketing Communication (IMC) is to combine with multimedia and all interesting shareholders, and concentrate on the major audiences. It has been used in several fields because of its integrated characteristic. In the past, the field of health communication only focused on the dimension of public health, but now both of the smoke industry and drug industry use the varieties of promotion skills to persuade people to buy tobacco and patent medicine. Therefore, the field of health communication should try to use integrated conception to promote correct ideas and then measure the effect of promotion and revise the strategy. The research studies the effect of using IMC strategy in popularizing smoke-free restaurant. The author uses the secondhand data of the popularization program of smoke-free restaurant and then uses questionnaire to try to understand the cognition¡Battitude and behavior of people who eat in the smoke-free restaurant in Kaohsiung city. The research also wants to measure whether or not the program sends ¡§one voice¡¨ to the consumers. The results of the empirical research find out the popularization program of smoke-free restaurant sends ¡§one voice¡¨ to the consumers so that the consumers can easily understand what smoke-free restaurant is. Besides, the cognition of the consumers is relevant with the attitude of the consumers and then the attitude of the consumers is relevant with the behavior of the consumers. Therefore, besides delivering the coherent message with IMC for promotion of Smoke-free restaurant, IMC also does achieve the best effect as a tool for promotion of health communication.

<p>Problem</p><p>Dual Nation is a local restaurant and pub located in the centre of Helsingborg. The seven year old business has grown fast and established itself as a successful restaurant in the city. After a initial growth period, the restaurant has now reached a point where a change in its structure, strategy or system must be performed in order to witness renewed growth. A popular business system for expanding restaurants is the concept of franchise. Is the restau-rant suitable for such an expansion?</p><p>Purpose</p><p>The main purpose of the thesis is to investigate if Dual Nation is conformable for franchise expansion and how Dual Nation must be developed in order to be able to go franchise. The thesis will also provide suggestions of improvements to the owner Karin Svensson.</p><p>Method</p><p>A qualitative method has been used in this thesis. Empirical findings have been gathered from interviews with the owner and employees of Dual Nation. These findings has thereafter been analyzed with known franchise theory.</p><p>Result</p><p>The main conclusion of this thesis is that Dual Nation shall start to take actions towards a franchise development. The company will during the process find out whether they are suitable for franchising or not. None of the initial actions will be unnecessary since they are not franchise unique and therefore they will contribute to the overall efficiency of the restaurant. Examples of such actions is to nursing the brand, to try to delegate responsibility and work among the employees so the well being of the business is not dependent on a single individual, to create an environment where efforts of the employees are acknowledged and rewarded and to simplify the concept to make it transferable to other cities.</p>