The purpose of this study was to explore awareness and opinions about sugar-sweetened beverage policy—specifically pouring rights contracts—on a university campus. Participants were 915 students, staff, and faculty currently studying or under employment at the University of Iowa. Participants completed an online survey. Nearly two-thirds (64.2%) of participants reported not being aware of pouring rights prior to completing the survey. Over one-third (38.0%) of participants reported they agreed with universities engaging in pouring rights contracts, while 30.9% of participants neither agreed or disagreed, and 31.0% disagreed with universities engaging in pouring rights contracts. Respondents who identified as male, undergraduate students, and those who agreed that individuals are responsible for their own sugar-sweetened beverage consumption were more likely to support engaging in pouring rights contracts. Understanding awareness, support, and determinants of support for pouring rights contracts is important for those involved in establishing policies targeting sugar-sweetened beverage availability on college campuses.

Precooling is a method used to decrease initial pre-exercise core temperature in order to facilitate a greater margin for heat production before a maximum core temperature is reached. The purpose of this study was to examine the differences in physiological and perceptual effects of precooling using beverages of three different temperatures: room temperature beverage (24.88 ± 1.13°C), cold beverage (6.15 ± 3.16°C) and ice slushy (-1.61 ± 0.45°C) in a hot environment (27.88 ± 0.72°C and 35.36 ± 0.83°C for wet globe bulb temperature and dry bulb temperature respectively). For all trials the environmental temperature was set to 35°C with 56% rh. For this study, 10 physically active females (age= 23.7 ± 2.26 years, height=1.74 ± 0.23 m, weight=66.27 ± 0.92 kg, BMI=24.14 ± 2.63 kg/m2, body fat= 22.99 ± 2.37% and VO2 max= 43.61 ± 4.78 ml/kg/min) participated in the study. On three separate occasions participants precooled via beverage consumption over a 30-minute period with a 5-minute rest period before beginning a 45-minute interval treadmill protocol. Following exercise, participants then re-cooled for 15 minutes. Each subject precooled and re-cooled with all three beverages at their respective temperature. Treatments were randomized. There were no significant differences found for TGI during precooling, exercise or re-cooling Mean HR and mean TSK during precooling were significantly lower in the ice slushy trial as compared to the room temperature trial (HR = 75.7 ± 15.7 and 80.1 ± 16.4 bpm; respectively, p < 0.05 ; TSK = 34.47 ± 0.74 and 34.21 ± 0.92ºC; respectively, p < 0.05). There was also a significant difference in thermal sensation during precooling among all three beverage temperatures (Thermal sensation = 4.7 ± 0.7, 4.5 ± 0.7 and 4.0 ± 0.7; for room, cold, and ice slushy respectively, p < 0.05). Mean thirst sensation for ice slushy was also significantly lower during precooling when compared to cold (p < 0.05) and room temperature beverages (p < 0.05). Mean thirst sensation was also significantly lower during exercise for ice slushy compared to cold (p < 0.05) and room temperature (p < 0.05) (precooling thirst sensation= 2.3 ± 1.0, 2.1 ± 1.1 and 1.6 ± 1.0; exercise 4.1 ± 2.0, 4.5 ± 1.7 and 3.2 ± 1.6 for room, cold and ice slushy respectively). During re-cooling mean thirst sensation was significantly lower for ice slush as compared to room temperature (p < 0.05). Results from the current study suggest that precooling with an ice slushy as compared to a cold or room temperature beverage had little to no effect on TGI and a small effect on HR and TSK during precooling. Although, precooling with an ice slushy appeared to be effective at decreasing perceptual measurements.

Antimony is naturally occurring in the environment. The assessment of human exposure to environmental antimony is limited. This research focuses on the determination of antimony in water, beverages, and fruit. First, we explored whether there is a correlation between arsenic and antimony in water samples with a wide range of arsenic and antimony concentrations. The results showed absent correlation. Second, we determined antimony concentrations in bottled beverages including bottled water, soft drinks, juices and alcoholic drinks from Canada. The results showed that the antimony in most of these samples were below the Health Canada Guideline (6 g/L) for drinking water except one alcoholic drink which contains 7 g/L antimony. Further analysis of lemons and oranges using high performance liquid chromatography (HPLC) separation and inductively coupled plasma mass spectrometry (ICP-MS) detection demonstrated the presence of antimonycitrate species in these fruits, which has not been reported in literature.

Service quality is a crucial factor affecting customer satisfaction. The importance of service quality was recognized by Parasuraman et al.(1985) and improved in many studies. This research empirically investigates the feasibility of the six various restaurant outlets of the Grand Hi-Lai hotel in Kaohsiung using DINESERV, a 29-item instrument developed in 1995, hoping to explore the relationship between service quality and customers¡¦ satisfaction. A total 210 questionnaries were filled out by the customers of the restaurants and 153 were returned effectively. The data analysis goes to the conclusions presented as follows: (1) the experience of the service quality will positively impact its customers¡¦satisfaction, (2) the assurance and empathy of service quality has more power to influence the customers¡¦ satisfaction, This empirical study gives a guide to the managers of the restaurants that only the unique, surprising and touching service is the key to get customers¡¦ heart.

Abstracts Due to an excessive number of companies in the beverage industry, there exist tremendous product differentiation and brand proliferation. Product substitutability and low unit price further lead to severe market competition. Therefore, beverage manufacturers need to constantly obtain detailed and current consumer preference and distribution information in order to enhance promotion and sales of their own products. However, through studying the charts and graphs from marketing and distribution data, there can still be areas of uncertainty and unpredictability.This study uses a case study methodology and conducts in depth interviews with experienced individuals within the beverage industry. Assessment will include their market information processsing abilities. and their participation in developing a computer map support system to increase the effectiveness of marketing and operational units within their corporations. From the interviews with marketing and operation executives, a database application and infrastructure can be used to first organize, analyzd, summarizd, and classify informational data. Then,the resultes can be stored in a database for the use by the computerized map support system. Therefore, this improves upon the system response time and avoids encountering large amoutn of data needing analysis and complex calculations. This database system also needs to be capable of comprehensive data organization and analysis in order to detect market trends and direction, assisting executives in digesting historical data. In summary, the application and utilization of the computerized map support system can be a very useful tool in helping marketing and operation executives in their strategic and decision making processes and needs. This research hopes to utilize the development of computerized mapping support system to assist domestic beverage companies in thoroughly analyzing current market operational insufficiencies. Furthermore, this system can detect strategies of other competitive brands. Through these two analyses, the company will be able to respond rapidly, appropriately and effectively. Computerized mapping support system has the further advantage of detailed statistical computations, data analysis, and early detection of minute market changes. The continued applicaton of the comptuerized mapping system will definitely assist the marketing and operation divisions to better understand market behavior, leading to the goals of achieving better productivity, higher success rate to new strategies, and overall superior competitiveness. KEY WORDS¡GThe Beverage Industry¡BThe Comptuerized Mapping System¡B The Marketing and Operation Divisions

This research is an empirical study on the kind of special restaurants, aiming at understanding the growth strategy in food and beverage industry by means of system dynamics and building the management flight simulator for the research object. Based on several times of interviewing an Italian restaurant, the research model is built and composed of five major parts, which are ¡§Subsystem of customer and market,¡¨ ¡§Subsystem of employee,¡¨ ¡§Subsystem of capacity,¡¨ ¡§Subsystem of service quality and satisfaction¡¨ and ¡§Subsystem of finance.¡¨ Under the property of low repurchasing in this kind of restaurant, conclusions below are found after policy simulating: 1. Strategy of high-price with high-cost is suitable for this kind of restaurant¡¦s long-term management. Though the cost is higher, high-price strategy results in high customer satisfaction. With high revenue and steady customers, the possibility of insufficiency of growth and investment decreases. 2. Even if a restaurant has high customer satisfaction and sufficient capital, growing too fast will fail it easily. Growing too fast will fail a restaurant because of insolvency, especially the kind of special restaurant, of which the frequency of patronage is not as high as that of common restaurants. Therefore, quick expansion will bring out huge expenditure; thus, fails a restaurant even if there is high service quality and high satisfaction. 3. Advertisement makes future customers patronize earlier. Maintaining frequent customers is a better strategy. Advertisement makes future customers patronize earlier, but its effect does not last as long as word-of-mouth effect. 4. Business environment is better when all competitors compete with each other by means of high-price strategy. By adopting low-price strategy, a restaurant will draw lots of customers and need to expand itself. Quick expansion, however, reduces customer satisfaction and leads to fail eventually. Instead, managers who adopt high-price strategy run business better. As a result, business environment is better when market players adopt high-price strategy.

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The promoters propose to establish a new brand of beverage chain in the Indian sub-continent, which as of now is an alien idea to ninety nine percent of population in this region. We aim to take advantage of the newly opened, one of the fastest growing economy. More than 250 million middle class household and penetrating fast food culture in this region makes it a lucrative prospect. Country, where the beverage selling sector is still predominantly unorganized and consists of local vendors and juice stalls, also sees success stories with chains like the Mc Donalds, Café Coffee Day and Barista. We have developed a business model keeping in mind the purchasing capacity of mass consumer, international appeal of Asia and West to consumers, need for hygiene standards and operations of organized retail chain. We will be providing the missing link of innovative, freshly prepared ready to drink, take away concept. Our collaborative team consists of entrepreneurs of Indian and Overseas Chinese origin, who understand the potential of already super successful business model of bubble tea business in Taiwan and China. The team worked to modify the business model to suit the local flavor of the Indian sub-continent and achieve economies of scale to make it commercially viable. Not just the bubble milk tea, company aims to provide many more missing value propositions from the market such as affordable take away concept (with colorful plastic glasses, heat sealed to prevent any kind of spillage by our specially imported machine from China), Innovative mock tails, introducing green tea culture in India, provide health alternative to carbonated drinks, provide hygienic alternative to local juice stalls, provide kids friendly drinks to kids. This business model is a huge success in the far eastern countries and has been successfully implemented in USA and Western Europe. International companies like the Chatime have so far opened 4 retail stores in India but they mainly target upscale locations and are offered at premium prices. Their launch gives us the confidence that this concept has been well received by Indian customers and we can successfully market it in mass market. Plan proposes to start from one kiosk in the National Capital Region of the India with aim to open a second one by the start of summer 2014. By that time team aims to have learnt from all the teething problems and to manage all the procurement from Indian suppliers. We then aim to move in to our next major plan of franchising to different business partners across India. Our final expansion plan will be implemented in year 2015 to cover all the other 6 countries of Indian sub-continent like Pakistan, Sri Lanka, Bangladesh, Maldives, Nepal and Bhutan. The initial investment and working capital to start the business shop is estimated to be approximately USD 36,500 which will be funded by owners’ capital and bank loan. The Chill Factor Cafe has a positive NVP of USD 637,128 which indicates that project is significantly profitable and has a huge chance of expansion across the Indian sub-continent.

Dissertation (MBus) -- AUT University, 2008. / Includes bibliographical references. Also held in print (88 leaves ; 30 cm.) in the Archive at the City Campus (T 381.45663 WEN)

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