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  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.
51

Implementace SAP MM v LSG Asia / Implementation of SAP MM in LSG Asia

Sedláková, Jitka January 2008 (has links)
Thesis evaluates implementing of IT product, classifies and compares selected approaches of supply chain management. Classification will be oriented at the usability of the approaches for the evaluation of inventory management, inventory strategies and usability of SAP MM in order to highlight business benefits for LSG Lufthansa Service Holding AG, operating in airline catering business. Concerning size range limitation of the paper, LSG Lufthansa Service Hong Kong Ltd will be analysed followed by defining relevant differences with regards to material flow processes only in LSG Sky Chefs Thailand Ltd.
52

Podnikatelský koncept cateringových služeb v oblasti jižních Čech / The business concept of catering in area south Bohemia

SEMOTAMOVÁ, Petra January 2012 (has links)
The diploma thesis deals with the creation of a business concept to catering company in České Budějovice. At first, the chosen area and their potentional of the gastronomic point of view including competitor analysis of catering services were analyzed using secondary sources. In addition, primary sources were obtained with a guided questioning with entrepreneurs and a questionnaire surfy designed for corporate clients. Based on all the fading, the business concept of new catering company "Bohemia Catering" in České Budějovice was assembler, including the financial plan and concrete proposals of gastronomic-society events.
53

Бизнес-план инвестиционного проекта : магистерская диссертация / Business Plan of the investment project

Асланян, А. О., Aslanyan, A. O. January 2018 (has links)
The relevance of the research topic is due to the fact that a properly developed business plan of an enterprise allows you to plan and optimize resources for obtaining the best financial result. You can not get a stable success in small business without proper planning of activities, continuous monitoring and analysis of information about the state of target markets, the position of the most formidable competitors and about their own prospects and growth opportunities. The purpose of the Master thesis is to carry out market analysis and create a draft business plan for the formation of a new small business in the field of catering. The object of the study is the catering company LLC «Catering +», Ekaterinburg. The subject of research is the process of business planning in the process of creating a new small business organization in the field of public catering. In the course of the master’s thesis, all the tasks were accomplished and the goal of the work was achieved. In the course of theoretical and practical research, issues of increasing economic efficiency were raised, project summaries, marketing and financial plans were developed. A profit and loss plan was drawn up, as well as an analysis of relevant measures was carried out in order to reduce the payback period of the project. / Актуальность темы исследования обусловлена тем, что правильно разработанный бизнес-план предприятия позволяет спланировать и оптимизировать ресурсы для получения наилучшего финансового результата. Нельзя получить стабильный успех в малом бизнесе без правильного планирования деятельности, постоянного мониторинга и анализа информации о состоянии целевых рынков, положении самых грозных конкурентов и о собственных перспективах и возможностях роста. Целью Магистерской диссертации является выполнение анализа рынка и создание проекта бизнес-плана по образованию новой компании малого бизнеса в сфере общественного питания. Объектом исследования является кейтеринговая компания ООО «Кейтеринг+» г. Екатеринбург. Предметом исследования является процесс бизнес–планирования в процессе создания новой организации малого бизнеса в сфере общественного питания. В ходе выполнения магистерской диссертации были выполнены все поставленные задачи и достигнута цель работы. В ходе теоретического и практического исследования затронуты вопросы повышения экономической эффективности, разработаны резюме проекта, маркетинговый и финансовый планы. Составлен план прибылей и убытков, а также проведен анализ соответствующих мероприятий, с целью уменьшения срока окупаемости проекта.
54

A Re-Examination of Rating Shopping and Catering using Post-Crisis Data on CDOs

Owlett, Robert H 01 January 2016 (has links)
I re-examine “rating shopping” and “rating catering” in the market for AAA rated collateralized debt obligations (CDOs) by replicating the study of Griffin and Tang (2013) using post-crisis data. I find a sharp increase in the amount of CDOs that received a single rating, suggesting that CDO underwriters were more cautious about formally soliciting multiple ratings. However, I also find a decrease in AAA rating disagreements between S&P and Moody’s, implying that issuers shopped their CDOs through informal conversations with agencies. Finally, I find investors correctly accepted tighter credit spreads for dual-rated CDOs because dual-rated CDOs experienced fewer rating downgrades than single rated deals. These results differ from the pre-crisis findings of Griffin and Tang (2013) and are consistent with the existence of rating shopping and disappearance of rating catering during the post-crisis period.
55

Influence of consumer values and sustainable business practices on brand loyalty within luxury hotels

Low, Tiffany Anne January 2012 (has links)
Despite the recent recession, the economic growth of recent decades has created a group of so-called ‘Global-Elites’ (CeMoRe, 2010). Small in number, but high in net worth and influence they are influential in the creation of, and desire for consumption, often portrayed as luxury, privilege, prestige, and 'class'. The tourism industry has also benefited from growth, with demand predicted to double by the year 2020, reaching an estimated $14.95 billion (World Tourism & Travel Council, 2010). Much of this growth has been at the top end, as Keissling et. al. (2009) note an unprecedented rise in demand for the luxury hotel sector over the past decade. The global elite’s leisure consumption practices require considerable research attention, and yet research into luxury services, such as hotels and associated hospitality services, is greatly undeveloped. Atwal and Williams (2008) note the ability of consumption as a means for consumers to make statements about themselves, and nowhere is this more true than in the world of the Global-Elite, who seemingly having no desire to curb current travel activities (Elliott & Urry, 2009). This may be due to the uncertainty that is felt about future travel opportunities, with environmental decline of natural and heritage attractions paralleled by numerous threats to travel such as peak oil and political instability. However, in recent years, there has been increased interest in the study of ethical consumption in the tourism arena (e.g. Novelli, 2005; Sharpley, 2006; Lansing & Vries, 2006; Yeoman et. al., 2006). Although there appears to be incompatibility between the concepts of luxury and concerns around ethical consumption and sustainability, this research posits that while current transitions (around travel and tourism) continue towards further unsustainability (Cohen, 2010), ethical consumption may provide an avenue for social distinction and status differentiation in the world of the Global-Elites. In order to adequately understand the behavioural intentions of the Global-Elites, the synergy between consumer values, luxury dimensions and ethical consumption needs to be explored. This research examines the influence of consumer values, as a more universal measure of intent, in relation to ethical consumption in luxury hotels. This research argues that by reducing the uncertainty related to the degree to which consumers (Global-Elites) value ethical consumption, deeper insights into these apparently incompatible spaces and places for ethical consumption will be obtained. Furthermore, luxury hotels will be able to assess the suitability of marketing and communicating such strategies to their customers.
56

Researching an overlooked workforce in a university : catering, caretaking and securtiy

Meakin, Susan Elizabeth January 2012 (has links)
The people who service the physical needs of university populations and maintain their built environment are barely acknowledged in the research into university life. An observed dissonance between university staff encountered on the ground and those appearing in the literature prompted this research into the work experience of university catering, caretaking and security staff. This thesis is based on a case study which investigated perceptions of this experience in an English university. Consideration was given to the contribution of these staff to the social and learning aspects of the institution. The research was positioned within the theoretical tension between the structural nature of the social determinants of work, and individual subjective responses to working practices. The format of the study was guided by Paul Edwards’ consideration of the components of a useful labour process analysis. The research strategy was an inductive single case study, drawing on ethnographic traditions of observation and conversation, supplemented by the perusal of documents. A first phase of familiarisation was followed by a second stage of interviews, participant and non-participant observation. Forty-five staff were directly engaged with the research with informal observations and conversations with others. Thematic analysis was used to consider data across the case study. English universities have been subject to structural change which have created large, fragmented and dispersed populations and impacted on the ways that the built environment is used. The formal work activities of these staff enabled the University to open and operate securely. They contributed to the social processes of the institution through their interactions with staff, students, customers and visitors. It is argued that they also had a valuable role in establishing a friendly, welcoming, supportive environment for students through discretionary, activity during frequent encounters. The work of these staff was closely structured as to time, place and task. These everyday social interactions provided an autonomous opportunity to craft their work environment and develop relationships whose significance is insufficiently explored in the current literature on low paid and low status work.
57

Strategy for information management in the airline catering business

Lau, Kit-ling, Rossana., 劉潔齡. January 1995 (has links)
published_or_final_version / Business Administration / Master / Master of Business Administration
58

Waste management in in-flight catering service industry

Ho, Lai-chu., 何麗珠. January 2000 (has links)
published_or_final_version / Environmental Management / Master / Master of Science in Environmental Management
59

Materials and waste management in the Hong Kong catering industry

Hon, Kwok-hung, Martin, 韓國雄 January 2002 (has links)
published_or_final_version / Environmental Management / Master / Master of Science in Environmental Management
60

Specifika stravování v nemocnicích / The specifics of the catering in hospitals

Kalná, Zuzana January 2009 (has links)
The thesis focuses on the issue of the catering for patients in Czech hospitals. It gives an insight into the present situation of the organization and funding of the hospital catering and also the specifics of dietary nutrition and its status in the treatment of diseases. In the second part of the work is described an organization of patients'catering by the case study of a particular hospital. At the end, you can find a survey on the patients'satisfaction with the nutrition that is being served to them during their stay in hospital and the evaluation of the survey.

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