This study explores the relevance of the Bargaining Council for the Food, Retail, Restaurant, Catering and Allied Trades (BCFRRCAT) on a group of small restaurant enterprises in Pretoria. An investigation into the functioning of the BCFRRCAT in Pretoria was done with special reference to their accommodation of small restaurant enterprises in the Bargaining Council (BC). The aim of the study was to determine if the BCFRRCAT understands the needs and problems of small restaurant enterprises in the industry and whether small restaurant enterprises adhere to the provisions of the main collective agreement of the BC. The approach of the study was based on the fact that, in order to understand how the BC could be impacting on small restaurant enterprises, one needs to start by examining: <ul> <li>the representativity position and coverage of the Council to put into perspective the number of employers and employees covered by the Council;</li> <li> Examine the actual process of extended BC agreement that is extended to non-parties by the Council; </li> <li>the enforcement capacity of the Council’s inspectorates over collective agreements, and</li> <li> the nature of exemption system at the BC, reviewing the number of exemption applications received, the number of exemptions granted and the number of exemptions refused.</li> </ul> Against this background, the literature on BCs pointed out that the applicability of the BC system to small enterprises has come under considerable scrutiny since the 1980s. The trend has always been that the development of the BC system has made it much more convenient for large employers to negotiate their interest at the Council level than for the small enterprises. Small enterprises tend to oppose BC activities and some of the issues that have been raised include the extent to which Councils are representative of small enterprises and accommodate their needs at the Council. To address the main research objectives, semi-structured interviews were adopted as a specific type of qualitative research method. The mode of understanding qualitative research as an adopted research design has been analyzed on the basis of a practically orientated description around the research problem of the study. The motivation to carry out this study qualitatively was founded on the following characteristics: <ul> <li>its ability to understand the phenomena from the perspective of the people being studied;</li> <li>its ability to provide detailed descriptions of specific settings under investigation, and</li> <li>its ability to allow the application and testing of concepts that produced a wealth of detailed data about a small number of people.</li> </ul> The immediate conclusion that emerged from the study was established through the examination of three measures of representativity (i.e., the number of covered employees at party employers as a proportion of all covered employees, the members of party trade union as a proportion of all covered employees and the party employers as a proportion of all registered employers). Hence, the Council was found to be less representative on the third measure (i.e., party employers as a proportion of all registered employers). This appeared to be for the reason that the extension of collective agreement covers only a very small proportion of small restaurant enterprises. Copyright / Dissertation (MPhil)--University of Pretoria, 2010. / Human Resource Management / unrestricted

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Design of the territory and revitalization location

El texto completo de este trabajo no está disponible en el Repositorio Académico UPC por restricciones de la casa editorial donde ha sido publicado. / The purpose of this document is to improve inventory management processes and food processing at a restaurant in the region of Ancash by applying the 5S methodology and using specific indicators for the location and type of work. All this was achieved with the implementation of the menu engineering methodology, which consists basically of forecasts, linear programming, long-term orders, and inventory management. The proper operation of the new processes was experimentally validated. First, the main results were that the use of approximately 4.30 m2 of the work space allocated to unnecessary activities within the work area was optimized, increasing the number of processes that a worker can perform without moving more than 1 m from their work position. Despite the many studies existing on the methodology implemented, there is scarce material that focuses on its application in restaurants, as it is normally developed in industrial areas.

It is a self-standing restaurant building. The basement contained storage needed for restaurant operations. The first floor is the kitchen which has placed kitchen for seating on both sides of the building. Also found here are also toilets and lift to upper floor. The first floor is the actual operation of the restaurant terrace.

Personal health can influence all aspects of customer behavior and this influence is more manifest within the senior market segment. Health issues also greatly impact the restaurant industry. Therefore, the purpose of this study was to investigate how health status and health attitude influence family restaurant selection criteria. In order to measure selfrated health status and health attitude for seniors, the Health Perceptions Questionnaire(HPQ) and the Perceived Health competence Scale (PHCS) were used. Most senior participants reported that health-related family restaurant selection criteria and food price were important when they select a family restaurant. Also, while the HPQ and the PHCS were not correlated with food price in the family restaurant industry, the overall results of this study revealed that health status and health attitude for seniors were positively correlated with health-related family restaurant selection criteria. This reflects that offering healthy meals on menus is more important for senior customers with a high level of health condition or health attitude than other senior customers. The results also showed that healthy senior customers who have a positive health attitude are willing to pay more money for their healthy menu items. Therefore, in order to maximize their profits, managers and operators of family restaurants need to keep creating healthy items for their menus and promote those items to the segment of the senior market which has a high level of health condition or health attitude. / Master of Science

No description available.

This study explores people of color-owned (POC) restaurants under the governance of Washington, DC (DC) who provide community programming. Since 2009 ‘sustainable’ legislative changes have affecting DC’s food industry, causing a change in operational costs and allowable materials to serve food. DC government’s acknowledgment of racial has informed its urban plan: racial equity is embedded throughout the approach to further develop the city. With documented barriers to success experienced by racial minority business owners and the potential for upcoming legislation to place additional constraints on restaurants, it warrants investigation to see what POC owners are doing in community programming and their experiences concerning recent urban policy which has affected DC’s food industry. A pragmatist approach complemented with Nadler & Tushman’s theory of organizational behavior and McMichael’s theory of contested development informed a content analysis and a case study design; the latter which employed observations and semi-structured interviews to gain insight on participants’ experiences. 19 POC-owned restaurants fit the study’s criteria: 12 displayed community programming within the scope of DC’s sustainability plan; 17 displayed community programming outside of the scope. The case study demonstrates the significance of businesses ownership of POC in DC, reflected contested development theory, and offered insights on how DC’s urban plan is understood by the staff of one restaurant. This work may inform practice to analyze the effects of environmental-focused policy on POC and equity goals, particularly within DC. Recommendations for future research, theory, and practice within equitable urban planning are included. / M.S. / This study explores the presence and experiences of people of color-owned (POC) restaurants under the governance of Washington, DC (DC) who provide community programming. A series of ‘sustainable’ legislative changes affecting DC’s food industry have occurred since the year 2009, resulting in changes in operations and what materials are allowed to serve food to customers. These changes include a fee on the use of disposal bags, a ban on the use of expanded polystyrene, commonly known as Styrofoam™, and in 2018, a ban on plastic straws. DC’s urban plan Sustainable DC 2.0 acknowledges disparities along lines of race in the city and aims to embed racial equity in its approach to further develop the city. With documented barriers to success experienced by racial minorities in the United States; DC’s uneven prosperity growth of white people compared to people of color, gentrifying conditions, and high property taxes; and DC Council’s introduction of a new policy which would further affect what is allowable to restaurants for serving, but also how and what food is to be prepared for organics collections; it warrants investigation to see what people of color are currently doing in the area of community programming and what their experiences are concerning recent urban policy which has affected DC’s food industry. A pragmatist approach complemented with a theoretical framework of Nadler & Tushman’s organizational behavior model and McMichael’s theory of contested development and sustainable transformation informed this work. The content analysis investigated the community programming of POC-owned restaurants and a case study employed observations and semi-structured interviews to gain insight on participant experiences. 19 restaurants were found in the content analysis: 12 restaurants displayed community programming within the scope of DC’s sustainability plan; 17 displayed community programming outside of the scope. The case study demonstrates the significance of businesses ownership of POC in DC, reflected McMichael’s contested development theory, and provided insights on how DC’s urban plan presents opportunities, successes, and challenges to one restaurant. Both the content analysis and case study showed a significant emphasis on engaging and supporting people of color, particularly the black community. This work may inform practice to analyze effects of environmental-focused policy on POC who own restaurants, and considerations of approach to working equitably in the area of urban planning, particularly within DC. Recommendations for future research, theory, and practice within equitable urban planning are included. This thesis provides insights to individuals engaging in equitable urban development in practice and research. It also will be useful to those engaged in qualitative research methodologies, as it describes how the focus and timeline of this study pivoted due to the occurrence of the 2020 coronavirus pandemic.

What keeps places unique in times of globalization? If information, goods, food, architecture are the same everywhere, what`s the difference between places? What are people identifying with? Eating habits are a main factor of cultural identification. How can architecture contribute to these feelings of belonging, self awareness and joy? How can it teach something about the place and the people living there? What if a new kind of culinary architecture can help opening people`s eyes towards their own eating culture? What if they would learn rediscovering and appreciating its richness there? The American mixture can be seen as a micro cosmos of the whole world under ongoing globalization. Since the U.S. is a very progressive country, I claim that studying their experiences can help us understand future trends of our global culture. Learning from their problems will help understand or even avoid the same problems elsewhere. One of the American challenges is obesity. Researchers expect U.S. life expectancy to fall dramatically in coming years because of obesity. This would be a startling shift in a long-running trend toward longer lives. What is American? How can the American culture be captured? How do Americans identify themselves? They are part of a blend of virtually every culture on this earth. Idealistically, nobody can be a stranger because everybody is. They have one thing in common: their ancestor`s or even their own history of dissatisfaction, hope, journey, arrival and good or bad luck in the new homeland. / Master of Architecture

The purpose of this study is to determine the personal values systems of senior restaurant managers and what differences there are among the following values; gender, marital status, level of education, country awarding the highest degree, major field of study, income and size of organization.