Monographie--Ecole du Louvre--Paris, 1987. / Bibliogr. p. 67-73.

M.Com. (Business Economics) / Please refer to full text to view abstract

Thesis (M.S.)--Virginia Polytechnic Institute and State University. / Vita. Abstract. Includes bibliographical references (leaves 182-196). Also available via the Internet.

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

Thèse (M. Arch.)--Université Laval, 1997. / Bibliogr.: f. 143-149. Publié aussi en version électronique.

This dissertation, comprised of the cover story and the four separate but interrelated articles, focuses on exploring the development of entrepreneurial competence. Building on the assumption that purposeful engagement in entrepreneurial action potentially leads to the acquisition of specific entrepreneurial competencies, this thesis investigates the mechanisms facilitating and enabling entrepreneurs’ acquisition of entrepreneurial expertise, and the consequences of this process. As such, it unpacks the entrepreneurial learning process. In particular, building on Bandura’s (1986) social  cognitive theory (SCT), this study explores the role of deeply held beliefs, goal orientation and social networks (role models) in shaping entrepreneurs’ behavior, specifically their ability to create new means-ends frameworks (cf. Sarasvathy, 2001). The research included in this dissertation provides insight into the complexity of entrepreneurial competence development by connecting multiple theoretical perspectives, utilizing two different qualitative datasets situated in the context of gourmet restaurateurs and abductively building theory by developing explanations of the phenomenon of interest. This is one of the first attempts to open the ‘black box’ of entrepreneurial learning by simultaneously incorporating the contextual variables and the cognitive properties and practices of entrepreneurs in exploring their learning process. By combining SCT with entrepreneurship theory, the thesis develops an integrating model of entrepreneurial competence development that explains the relation between the preferred learning mode, action-control beliefs, the perceived role identity and role models. The findings suggest that attainment of entrepreneurial competence, and ultimately expertise, is facilitated by changes in action-control beliefs; and by the development of entrepreneurial identity. The findings also suggest that the role model’s perceived function changes depending on the entrepreneur’s goal orientation. Thus, one of the most important implications of the study is the idea that entrepreneurs need to become agents of their own development. Overall, this dissertation provides an explanation of the mechanisms of entrepreneurial competence development by suggesting that changing action-control beliefs and the formation of entrepreneurial identity are crucial in the development of entrepreneurial competence. In addition, access to role models and learning goal orientation facilitate this process.

Thesis (M.A.)--University of Adelaide, Master of Arts in Gastonomy, 2004. / "August 2004" Includes bibliographical references (leaves 72-73).

The primary purpose of this study was to empirically test Smith's (1967) typology of entrepreneurial type and Miles and Snow's (1978) typology of strategy in the restaurant industry, and then to establish whether or not there is a relationship between type of entrepreneur and type of strategy. A total of 1,000 entrepreneurs were surveyed using a structured questionnaire. One hundred and thirty three entrepreneurs participated in the study, yielding a response rate of 14.76%. From the basis of the objectives and research questions, four hypotheses were derived to identify the presence of Smith's (1967) typology of entrepreneurs (craftsman and opportunistic entrepreneurs), Miles and Snow's (1978) typology of strategy (defenders, prospectors, analyzers and reactors), and the relationship between type of entrepreneur and type of strategy in the restaurant industry. The findings of the hypotheses tests indicated that Smith's two entrepreneurial types may not be mutually exclusive and that there is probably a third group of entrepreneurs, combining characteristics from both Smith's craftsman and opportunistic types. Support was found for Miles and Snow's four generic strategies of defender, prospector, analyzer and reactor. Through the use of discriminant analysis, it was possible to demonstrate a relationship between type of entrepreneur and type of strategy. Furthermore, two moderating variables were found to also be associated with the realationship between type of entrepreneur. / Master of Science

De senaste trettio åren har forskningen angående måltidsupplevelser ökat och delar som mötet, service, trender och värdskap har stått i fokus. Måltidsupplevelsen har beskrivits utifrån både gästens och producenten perspektiv på måltiden, men inte utifrån kocken.  I denna uppsatsen så studerades kockar, restaurangägares och restaurangchefers perspektiv kring kockens beteende i det öppna köket. Studien belyser begreppet värdskap och hur det förhåller sig till Goffmans dramaturgiska perspektiv, Five Aspects Meal Model, samt teorier om mänskligt beteende och social struktur inom restaurangbranschen. Studien har tagit avstamp i kvalitativ metod där fyra djupgående intervjuer genomförts utifrån respondentens perspektiv. Tematisk analys användes för att analysera materialet som resulterade i två teman: medvetenhet och interaktion. Det resultatet av denna studien visar är att kockar i ett öppet kök utför ett värdskap. Kockarna utför detta värdskap både i mötet med varandra och i mötet med gästen. / For the past 30 years, research on meal experiences has increased and parts of the meeting, service, trends and hosting have been the focus. The meal experience has been described from both the guest's and the producer perspective of the meal, but not from the chefs perspective. This thesis studies chefs, restaurateurs and restaurant managers perspective on behavior in the open kitchen. The study highlights the concept of hospitality and hospitableness, and how it relates to Goffman’s dramaturgical perspective in context of the meal, Five Aspects Meal Model and Whyte’s theories of human behavior and social structure in the restaurant industry. The study is based on a qualitative interview method for in-depth conversations from the respondent's perspective. Thematic analysis was used to analyze the content of the material and resulted in two themes ; awareness and interaction. The study shows that there is hospitality in the open kitchen and that the chefs perform this hospitality both in the meeting with each other and in the meeting with the guest.

Chez les plantes à fleurs, la gynodioécie -- système dans lequel coexistent des individus femelles et des individus hermaphrodites -- est le système de reproduction le plus commun après l'hermaphrodisme. La question de l'évolution et surtout du maintien de la gynodioécie et du polymorphisme génétique sous-jacent a intrigué les chercheurs depuis le 19e siecle. Aujourd'hui, les grands principes de son évolution sont posés mais beaucoup de zones d'ombres persistent. Durant ma thèse, j'ai exploré trois aspects de la gynodioécie en utilisant une approche expérimentale chez l'espèce Silene nutans et une approche théorique. Je me suis en premier lieu intéressée au déterminisme génétique de la gynodioécie grâce à la réalisation de croisements contrôlés qui m'ont permis de montrer que le déterminisme génétique du sexe était cytonucléaire, c'est à dire contrôlé par plusieurs gènes de stérilité mâle cytoplasmique (CMS) et plusieurs restaurateurs nucléaires de fertilité. En parallèle, j'ai porté une attention particulière aux plantes gynomonoïques -- celles où coexistent sur le même pied des fleurs pistillés (femelles) et des fleurs parfaites (hermaphrodites) -- fréquentes chez Silene nutans comme chez d'autres espèces gynodioïques. J'ai montré que les caractéristiques reproductrices et florales de ce troisième phénotype sexuel étaient souvent intermédiaires entre celles des femelles et des hermaphrodites mais pouvaient dépendre de la proportion de fleurs pistillées sur la plante. Par ailleurs et contrairement à ce qui avait été suggéré, la plasticité du phénotype gynomonoïque s'est révélée être relativement réduite, suggérant un déterminisme génétique dont la caractérisation est encore en cours. La troisième partie de ma thèse a été motivée par les preuves récentes d'hétéroplasmie -- coexistence de différents génomes mitochondriaux au sein d'un individu -- et de la transmission occasionnelle du génome mitochondrial par le pollen chez Silene vulgaris. J'ai montré théoriquement que la présence d'un gène de stérilité mâle cytoplasmique favorisait l'évolution de la fuite paternelle de mitochondries. J'ai également vérifié expérimentalement l'hérédité mitochondriale chez Silene nutans par le génotypage des descendances de croisements contrôlés. / In flowering plants, gynodioecy -- a system in which females and hermaphrodites coexist within populations -- is the most common sexual system after hermaphroditism. The evolution and maintenance of gynodiocy and its underlying polymorphism have puzzled evolutionary biologists since the 19th century. The main principles of its evolution are well known but some points remain vague. During my PhD, I explored three aspects of gynodioecy using an experimental approach in the species Silene nutans and a theoretical approach. First, I studied the genetic determination of gynodioecy using controlled crosses that showed that the genetic determination of sex was cytonuclear, i.e. controlled by several cytoplasmic male sterility (CMS) genes and several nuclear restorers of fertility. Second, I focused on gynomonoecious plants -- those that carry both pistillate (female) flowers and perfect (hermaphrodite) flowers -- that are frequently found in Silene nutans as in other gynodioecious species. I showed that the floral and reproductive traits of this third sex phenotype were often intermediate between those of females and hermaphrodites but varied with varying proportions of pistillate flowers on the plant. Contrary to what was previously thought, the plasticity of the gynomoneocious phenotype was found to be limited, suggesting a genetic determination whose characterization is still in progress. The third part of my PhD was motivated by recent evidences of heteroplasmy -- the coexistence of different mitochondrial genomes within an individual -- and occasional transmission of the mitochondrial genome through pollen in Silene vulgaris. I showed theoretically that the occurrence of a cytoplasmic male sterility gene can favor the evolution of paternal leakage of mitochondria. I also investigated mitochondrial inheritance in Silene nutans by genotyping progenies from controlled crosses.