In recent years, the general public and the government are becoming more aware about heritage conservation, not only the built heritage, but also its intangible cultural aspects after the controversies of the demolition of Lee Tung Street (Wedding Street) in Wan Chai, Star Ferry and Queen’s Pier in Central. People realize that the understanding of a place of heritage value should not be confined to the tangible built or physical elements, but should also include the community life, unique living habit, the emotional attachment to the place, or in short the intangible social significance, which cannot be easily qualified. “Dai Pai Dong” as a local culture forming part of the urban fabric. With only 28 numbers left in Hong Kong, “Dai Pai Dong” is a form of collective attachment of the community, however, its social value, which is abstract, non-physical, difficult to explain and few people can understand, has hardly been assessed or recorded systematically. This research aims to find out what the relevant data is and how to qualify and assess the people’s perception for the social significance of “Dai Pai Dong” in an urban development context, using the Dai Pai Dongs at Stanley Street as case study. The relevant data collected in the research forms a base and can be further used to provide references for cultural resources management, conservation management plan, and policy or decision making, which are brought out for readers’ further thinking. / published_or_final_version / Conservation / Master / Master of Science in Conservation

published_or_final_version / Business Administration / Master / Master of Business Administration

by Cheng Yiu Ming, Eddie. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1991. / Bibliography: leaves 80-81. / ABSTRACT --- p.ii / TABLE OF CONTENTS --- p.v / LIST OF TABLES --- p.viii / ACKNOWLEDGEMENTS --- p.ix / Chapter I. --- INTRODUCTION --- p.1 / Definition --- p.2 / Definition of a 'Western' restaurant --- p.2 / Definition by type of ownership --- p.4 / Definition of 'entrepreneur' and 'entrepreneurship' --- p.4 / Objectives of the paper --- p.6 / Chapter II. --- METHODOLOGY --- p.9 / Research design --- p.9 / Level of research target --- p.11 / Population frame --- p.12 / The interviews --- p.14 / The survey --- p.14 / Research Limitation --- p.14 / Chapter III. --- HISTORY OF WESTERN RESTAURANT INDUSTRY IN HONG KONG --- p.19 / Chapter IV. --- "RESEARCH RESULT AND ANALYSIS I : MOTIVES, PROBLEMS AND OPPORTUNITIES" --- p.23 / Motives behind starting a restaurant --- p.23 / The background of the owner/operator --- p.24 / Interest or hobby for the owner/ operator --- p.24 / Treating the restaurant business as an art form --- p.25 / Problems and Opportunities --- p.25 / Competition --- p.25 / Rent --- p.26 / Employee turn-over --- p.27 / Supplies --- p.29 / Some of the ways to counter these problem areas --- p.30 / Competition --- p.30 / Rent --- p.30 / Employee turn-over --- p.31 / Supplies --- p.32 / Opportunities --- p.33 / Catering --- p.33 / Lunch box and lunch delivery --- p.34 / Franchising --- p.35 / Vertical integration --- p.36 / Chapter V. --- RESEARCH RESULT AND ANALYSIS II ： MARKETING AND SUCCESS FACTORS FOR A WESTERN RESTAURANT --- p.37 / Determining factors for success according to the restaurateurs --- p.37 / The four Ps of Marketing in the western restaurant industry --- p.38 / Product --- p.38 / Price --- p.40 / Place --- p.41 / Promotion --- p.43 / Chapter VI. --- RESEARCH RESULT AND ANALYSIS III : RESTAURANT AND ENTREPRENEURIAL TRAITS --- p.44 / Contents of the questionnaire --- p.44 / Interpretation of survey result --- p.45 / Chapter VII. --- MINI CASE STUDIES --- p.50 / USA Deli --- p.51 / California --- p.54 / Cafe de Paris --- p.57 / Amigo --- p.60 / Chapter VIII. --- CONCLUSION --- p.65 / Paper summary --- p.65 / Recommendations for a restaurateur --- p.67 / NOTES --- p.71 / APPENDIX --- p.72 / BIBLIOGRAPHY --- p.80

Summary in Chinese. / Thesis (M.B.A.)--Chinese University of Hong Kong. / Bibliography: leaves 115-116.

published_or_final_version / Community Medicine / Master / Master of Philosophy

by Yeung Wing-wah Eric. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1994. / Includes bibliographical references (leaves 66-67). / Chapter CHAPTER ONE --- "BACKGROUND, STATEMENT OF THE PROBLEM AND METHODOLOGY" --- p.1 / Chapter 1.1 --- BACKGROUND --- p.1 / Chapter 1.1.1 --- FIVE VIEWS OF MARKETING / Chapter 1.1.2 --- WHAT MAKES THE DIFFERENCE? / Chapter 1.2 --- STATEMENT OF THE PROBLEM --- p.6 / Chapter 1.2.1 --- THE EMERGENCE OF INFORMATION SYSTEMS IN SERVICE INDUSTRIES / Chapter 1.2.2 --- MARKETING CHALLENGES IN THE RESTAURANT INDUSTRY / Chapter 1.3 --- METHODOLOGY --- p.12 / Chapter CHAPTER TWO --- RELATED LITERATURE --- p.14 / Chapter CHAPTER THREE --- RESTAURANTS: SOME HISTORY AND ASPECTS OF OPERATION --- p.19 / Chapter 3.1 --- THE ORIGINS AND DEVELOPMENT OF EATING PLACES --- p.19 / Chapter 3.2 --- THE OPERATIONAL ASPECTS OF RESTAURANTS --- p.20 / Chapter 3.2.1 --- THE SENSES AND FOOD ACCEPTANCE / Chapter 3.2.2 --- THE ENVIRONMENT AND THE SETTING / Chapter 3.3 --- THE HUMAN FACTORS IN RESTAURANT --- p.24 / Chapter 3.4 --- TAKING THE ORDER --- p.25 / Chapter 3.5 --- BILLING --- p.26 / Chapter 3.6 --- THE ALLOCATION OF SPACE --- p.27 / Chapter 3.7 --- METHODS AND LEVELS OF SERVICE --- p.28 / Chapter 3.8 --- MAIN ASPECTS OF SUCCESSFUL RESTAURANT MARKETING --- p.30 / Chapter 3.8.1 --- PLANNING FURTHER AHEAD THAN ONE YEAR / Chapter 3.8.2 --- MARKETING AND REDEFINING MARKETS / Chapter 3.8.3 --- PRICING STRATEGIES / Chapter CHAPTER FOUR --- INFORMATION TECHNOLOGY --- p.36 / Chapter 4.1 --- DEFINITION OF INFORMATION PROCESSING SYSTEMS --- p.36 / Chapter 4.2 --- DIFFERENT KINDS OF SYSTEMS --- p.37 / Chapter 4.2.1 --- OPERATIONAL LEVEL SYSTEMS / Chapter 4.2.2 --- KNOWLEDGE LEVEL SYSTEMS / Chapter 4.2.3 --- MANAGEMENT LEVEL SYSTEMS / Chapter 4.2.3.1 --- MANAGEMENT INFORMATION SYSTEMS / Chapter 4.2.3.2 --- DECISION SUPPORT SYSTEMS / Chapter 4.2.4 --- STRATEGIC LEVEL SYSTEMS / Chapter 4.3 --- MANAGEMENT INFORMATION - MARKETING ASPECTS --- p.43 / Chapter 4.3.1 --- NEEDS OF INFORMATION PROCESSING SYSTEMS / Chapter 4.3.2 --- MARKETING INFORMATION CHECK LIST / Chapter 4.4 --- INFORMATION PROCESSING SYSTEMS --- p.47 / Chapter 4.4.1 --- INFORMATION PROCESSING SYSTEMS IN MODERN COMMERCIAL ORGANISATIONS / Chapter 4.4.2 --- INFORMATION PROCESSING SYSTEMS IN OTHER ORGANISATIONS / Chapter CHAPTER FIVE --- CASES IN RESTAURANTS: A HONG KONG STORY --- p.51 / Chapter 5.1 --- CLASSICAL RESTAURANTS --- p.51 / Chapter 5.2 --- FAST FOOD RESTAURANTS --- p.56 / Chapter 5.3 --- SMALL FOOD STALLS --- p.59 / Chapter CHAPTER SIX --- SUMMARY AND IMPLICATIONS --- p.62 / Chapter CHAPTER SEVEN --- BIBLIOGRAPHY --- p.66 / Chapter CHAPTER EIGHT --- APPENDICES --- p.68

by Ho Lik-Shing, Adolphus and Wong Hon-Shing, Cary. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1992. / Includes bibliographical references (leaves 85-86). / ABSTRACT --- p.ii / TABLE OF CONTENTS --- p.iii / LIST OF FIGURES --- p.vii / LIST OF TABLES …… --- p.viii / ACKNOWLEDGMENT --- p.ix / Chapter / Chapter I. --- INTRODUCTION --- p.1 / Project Objective --- p.2 / Methodology --- p.3 / Chapter II. --- LITERATURE REVIEW --- p.3 / Positioning --- p.3 / Importance of Positioning --- p.3 / Positioning Task --- p.5 / Identifying Possible Competitive Advantages --- p.5 / Selecting the Right Advantages --- p.6 / Effectively signalling to the market the firm's position --- p.6 / Formulation of Positioning Strategy for Wend's Food --- p.6 / Chapter III. --- INDUSTRIAL ANALYSIS OF FAST FOOD INDUSTRY IN HONG KONG --- p.8 / Restaurant Industry --- p.8 / Fast Food Industry --- p.11 / Demographic Trends --- p.14 / Geographic Trend --- p.14 / Income Trend --- p.15 / Household Size --- p.16 / Age Trend --- p.17 / Household Expenditure Pattern --- p.18 / Implications --- p.18 / Chapter IV. --- COMPETITOR ANALYSIS --- p.20 / Overview --- p.20 / Cafe-De-Coral --- p.23 / History --- p.23 / Business Strategy --- p.23 / Marketing Strategy --- p.24 / Operations Strategy --- p.25 / McDonald --- p.27 / History --- p.27 / Business Strategy --- p.27 / Marketing Strategy --- p.28 / Operations Strategy --- p.28 / Fairwood --- p.29 / History --- p.29 / Business Strategy --- p.29 / Marketing Strategy --- p.30 / Operations Strategy --- p.31 / Maxim's --- p.32 / History --- p.32 / Business Strategy --- p.32 / Marketing Strategy --- p.33 / Operations Strategy --- p.33 / Kentucky Fried Chicken --- p.34 / History --- p.34 / Business Strategy --- p.34 / Marketing Strategy --- p.34 / Operations Strategy --- p.35 / Wendy's --- p.36 / History --- p.36 / Business Strategy --- p.36 / Marketing Strategy --- p.36 / Operations Strategy --- p.38 / Comparison of Various Competitors --- p.39 / Cafe de Coral --- p.39 / McDonald --- p.39 / Fairwood --- p.40 / Maxim's --- p.40 / Kentucky Fried Chicken --- p.41 / Wendy's --- p.41 / Implications --- p.41 / Chapter V. --- RESEARCH DESIGN --- p.42 / Objectives --- p.42 / Research Methodology --- p.42 / Focus Group Study --- p.43 / Descriptions --- p.43 / Findings --- p.44 / """Questionnaire on fast food shops"" Survey" --- p.45 / Descriptions --- p.45 / """Questionnaire on Wendy's"" Survey" --- p.46 / Descriptions --- p.46 / Chapter VI. --- FINDINGS AND ANALYSIS --- p.48 / """Questionnaire on fast food shops"" Survey" --- p.48 / Findings --- p.48 / Analysis --- p.51 / """Questionnaire on Wendy's"" Survey" --- p.53 / Findings --- p.53 / Analysis --- p.55 / Discussions with Crew Members and Customers --- p.56 / About the Shop --- p.56 / About the Menu --- p.56 / About the Food --- p.57 / Implications --- p.57 / Chapter VII. --- RECOMMENDATIONS FOR WENDY'S --- p.58 / Position --- p.58 / Target Customer --- p.59 / Pricing --- p.60 / Distribution --- p.60 / Advertising --- p.61 / Areas for Improvement --- p.61 / Chapter VIII. --- LIMITATIONS AND SUGGESTIONS --- p.62 / Limitations for the Study --- p.62 / Suggestions for Further Research --- p.63 / APPENDIX --- p.64 / Chapter 1 --- Questionnaire on fast food shops --- p.64 / Chapter 2 --- "Data of ""Questionnaire on fast food shops""" --- p.70 / Chapter 3 --- Questionnaire on Wendy's --- p.75 / Chapter 4 --- "Data of ""Questionnaire on Wendy's""" --- p.79 / Chapter 5 --- Test on Different Samples --- p.83 / BIBLIOGRAPHY --- p.85

published_or_final_version / Business Administration / Master / Master of Business Administration

published_or_final_version / Business / Doctoral / Doctor of Philosophy

by Tang Mui-Yin Helen, Wong Man-Lai Bridget. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1987. / Bibliography: leaves 185-188.