by Cheung Fung-yan, Grace, Chui Lai-ming, Dawn. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1993. / Includes bibliographical references (leaves 102-104). / ABSTRACT --- p.ii / TABLE OF CONTENTS --- p.v / PREFACE --- p.vii / ACKNOWLEDGEMENTS --- p.viii / Chapter / Chapter I. --- INTRODUCTION --- p.1 / Objectives --- p.2 / Report Organization --- p.3 / Chapter II. --- MARKET PROFILE: OPPORTUNITIES AND THREATS --- p.5 / Macro-environment Analysis --- p.6 / Micro-environment Analysis --- p.20 / A General Overview of the Opportunities and Threats for the Restaurant Business --- p.28 / Chapter III. --- CUSTOMER PROFILE --- p.31 / Needs --- p.31 / Market Segmentation --- p.34 / Summary --- p.38 / Chapter IV. --- METHODOLOGY --- p.40 / Secondary Data Collection --- p.40 / Primary Data Collection --- p.41 / Chapter V. --- FINDINGS AND ANALYSIS --- p.43 / Focus Groups Interviews --- p.43 / In-depth Interviews --- p.44 / Consumers' Attitudes About the Setting up of a Health Food Restaurant --- p.51 / Marketing Strategies for the Existing Restaurants --- p.52 / Chapter VI. --- MARKETING PLAN AND STRATEGY --- p.57 / Key Elements to Construct a Restaurant Marketing Plan --- p.57 / Product --- p.59 / Price --- p.65 / Promotion --- p.67 / Sales Force --- p.70 / Distribution --- p.72 / Summary --- p.74 / Chapter VII. --- BUSINESS PLAN --- p.75 / Initial Capital Requirement --- p.75 / Financing --- p.81 / Control --- p.82 / Summary --- p.88 / Chapter VIII. --- CONCLUSION --- p.89 / APPENDIX --- p.92 / BIBLIOGRAPHY --- p.102

Chow Man-wai. / Thesis submitted in: August 2002. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2003. / Includes bibliographical references (leaves 104-107). / Abstracts in English and Chinese. / Abstract --- p.i / Acknowledgement --- p.iii / Table of Content --- p.iv / Chapter Chapter 1 --- Introduction --- p.1 / Chapter 1.1 --- Scope of Study --- p.1 / Chapter 1.2 --- Literature Review --- p.5 / Chapter 1.2.1 --- Capitalist Labor Process --- p.5 / Chapter 1.2.2 --- Fast Food Jobs --- p.7 / Chapter 1.2.3 --- Youth and Part-Time Work --- p.9 / Chapter 1.2.4 --- No Shame in my Game --- p.11 / Chapter 1.2.5 --- Social Class --- p.11 / Chapter 1.3 --- Methodology --- p.12 / Chapter 1.3.1 --- Participant Observation --- p.13 / Chapter 1.3.2 --- Interviews --- p.14 / Chapter 1.3.3 --- Written Materials and the Internet --- p.15 / Chapter 1.4 --- Theoretical Framework --- p.16 / Chapter Chapter 2 --- Portraits of the Fast Food Workers --- p.17 / Chapter 2.1 --- General Understandings of the Hamburger Flippers --- p.17 / Chapter 2.1.1 --- Age --- p.17 / Chapter 2.1.2 --- Gender --- p.18 / Chapter 2.1.3 --- Education --- p.20 / Chapter 2.1.4 --- Family --- p.23 / Chapter 2.2 --- The Young Burger Master Workers --- p.24 / Chapter 2.2.1 --- Ah How's World --- p.25 / Chapter 2.2.2 --- Ah Tung's World --- p.28 / Chapter 2.2.3 --- Kat's World --- p.32 / Chapter 2.2.4 --- Ada's World --- p.34 / Chapter 2.2.5 --- Ah Yan's World --- p.38 / Chapter Chapter 3 --- Working at Burger Master --- p.41 / Chapter 3.1 --- QSC --- p.41 / Chapter 3.2 --- Inside the Restaurant --- p.42 / Chapter 3.3 --- Learning the Job --- p.44 / Chapter 3.4 --- Teamwork Spirit --- p.49 / Chapter 3.5 --- The Management Ladder --- p.52 / Chapter 3.6 --- Hidden Skills --- p.53 / Chapter Chapter 4 --- Cultural Challenges --- p.55 / Chapter 4.1 --- Public Perceptions --- p.55 / Chapter 4.1.1 --- Having No Future --- p.55 / Chapter 4.1.2 --- Any Idiot Can Do It --- p.56 / Chapter 4.1.3 --- Toilet-Washing Job --- p.58 / Chapter 4.2 --- Organizational Culture --- p.59 / Chapter 4.2.1 --- The Burger Master Family --- p.60 / Chapter 4.2.2 --- Handling Insults --- p.66 / Chapter 4.2.3 --- "Providing ""Opportunities""" --- p.68 / Chapter Chapter 5 --- Dead End Work? --- p.70 / Chapter 5.1 --- Part-Time Workers --- p.70 / Chapter 5.2 --- Full-Time Workers --- p.72 / Chapter 5.2.1 --- An Honored Identity --- p.73 / Chapter 5.2.2 --- Temporary Shelter --- p.75 / Chapter 5.2.3 --- No Alternatives? --- p.77 / Chapter 5.2.4 --- Importance of Family --- p.78 / Chapter 5.3 --- Quitting --- p.81 / Chapter 5.3.1 --- Part-Time Workers --- p.82 / Chapter 5.3.2 --- Full-Time Workers --- p.83 / Chapter 5.4 --- Entering the Real World --- p.84 / Chapter 5.4.1 --- The Outside Track --- p.85 / Chapter 5.4.2 --- The Inside Track --- p.88 / Chapter 5.5 --- Acquiring Human Capital --- p.89 / Chapter 5.5.1 --- Rediscovering the Value of Education --- p.90 / Chapter 5.5.2 --- Discipline --- p.91 / Chapter 5.6 --- Dead End Work? --- p.92 / Chapter Chapter 6 --- Conclusion --- p.93 / Appendix --- p.102 / Bibliography --- p.104

published_or_final_version / Environmental Management / Master / Master of Science in Environmental Management

by Tam Yuen-chiu, Stephen. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1994. / Includes bibliographical references (leaves 50-52). / ACKNOWLEDGEMENTS --- p.i / ABSTRACT --- p.ii / TABLE OF CONTENTS --- p.iv / LIST OF TABLES --- p.vi / CHAPTER / Chapter I. --- INTRODUCTION --- p.1 / Objectives --- p.2 / Chapter II. --- METHODOLOGY --- p.3 / Secondary Research --- p.3 / Primary Research --- p.4 / Definition --- p.6 / Limitations --- p.8 / Chapter III. --- THE FAST FOOD INDUSTRY IN HONG KONG --- p.9 / Fast Food Industry Background --- p.9 / Hong Kong Fast Food Chains With China Operations --- p.13 / Hong Kong Fast Food Chains Without China Operations --- p.17 / Chapter IV. --- FOREIGN FAST FOOD CHAINS IN CHINA --- p.18 / An Overview of the Retail Market Environment in China --- p.18 / Historical Development and Present Situation of Foreign Fast Food Chains --- p.20 / Chapter V. --- SUMMARY OF IN-DEPTH INTERVIEWS --- p.26 / Importance of China Business --- p.26 / Entry Motives --- p.29 / Forms of Entry --- p.30 / Problems Encountered --- p.32 / Attitude Toward Political Risks of the Tiananmen Incident --- p.36 / Competitive Advantage of Foreign Fast Food Chains in China --- p.38 / Business Results to Date Measured Against Expectations --- p.39 / Major Improvements Expected by Foreign Fast Food Chains --- p.40 / Chapter VI. --- CONCLUSIONS --- p.42 / APPENDICES --- p.43 / BIBLIOGRAPHY --- p.50

Chan Wing Sum. / "Architecture Department, Chinese University of Hong Kong, Master of Architecture Programme 2005-2006, design report." / Includes bibliographical references (leaves 33-35). / Chapter I) --- Introduction --- p.02 / Chapter II) --- Research Studies --- p.03 / Reconsideration of a Kitchen --- p.04 / Function of Food --- p.05 / Chinese Food Culture --- p.05 / Chinese Catering Sequence --- p.07 / Present Situation --- p.07 / Xi'an hawker center --- p.09 / Studies on eating --- p.11 / Studies on cooking --- p.14 / Studies on catering school in Hong Kong --- p.15 / Chapter III) --- Culinary Art / Man / Architecture - Lived experience --- p.17 / Culinary Art --- p.18 / Architecture --- p.20 / Visual sense / Tactile sense / Smell / Sound / Taste / Man - self --- p.27 / Chapter IV) --- Design Experiment --- p.28 / Programme --- p.28 / Concept --- p.28 / Chapter V) --- Bibliography --- p.33 / Chapter VI) --- Appendix --- p.36 / Precedent studies --- p.36 / Site analysis --- p.42 / Model photos --- p.45 / Architectural Drawings --- p.51

Lam Fung Ping. / "Architecture Department, Chinese University of Hong Kong, Master of Architecture Programme 2005-2006, design report." / Includes bibliographical references (leaf [185]). / INTRODUCTION / BACKGROUND --- p.p. 1-4 / GENERAL LOCAL CASES --- p.p. 5-80 / STREET STUDIES --- p.p. 80-101 / DETAIL UNIT STUDIES --- p.p. 102-126 / TRANSFORMATION PRICIPLES --- p.p. 127-152 / SITE & PROGRAM --- p.p. 153-156 / CONCEPT & PROCESS --- p.p. 157-171 / MODULE DESIGN --- p.p. 172-184

by Nicholas T.H. Jim. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1993. / Includes bibliographical references (leaf 48). / ABSTRACT --- p.i / TABLE OF CONTENTS --- p.ii / LIST OF ILLUSTRATIONS --- p.v / ACKNOWLEDGMENTS --- p.vi / Chapter / Chapter I. --- INTRODUCTION --- p.1 / Company Background --- p.1 / Scope and Objectives --- p.2 / Methodologies --- p.4 / Chapter II. --- EVALUATION OF EXISTING POS SYSTEM --- p.5 / Definition of POS System --- p.5 / Performance of Existing POS System --- p.7 / Chapter III. --- CRITERIA FOR POS SYSTEM SELECTION --- p.12 / Bas i c Criteria --- p.12 / Price --- p.16 / Reputation of Supplier and its Principal --- p.16 / Techno logy of the POS System --- p.16 / Chapter IV. --- IDENTIFICATION AND EVALUATION OF POS SYSTEM --- p.18 / Identification of POS Systems --- p.18 / New Tech POS System --- p.18 / POS System --- p.22 / Remanco Vision System --- p.25 / Micros 8700 POS System --- p.28 / Chapter V. --- DECISION MAKING --- p.33 / Second Phase Evaluation --- p.33 / Final Decision Making --- p.37 / Cost and Benefit Analysis --- p.38 / Chapter VI. --- IMPLEMENTATION PLAN --- p.40 / Swopping of POS Systems --- p.40 / Price Negotiation Tactics --- p.42 / Installation of New POS System --- p.44 / Review Meetings with Supplier --- p.44 / Chapter VII. --- CONCLUSION --- p.45 / BIBLIOGRAPHY --- p.47

published_or_final_version / Architecture / Master / Master of Architecture