The Master Thesis "Set v proměně životního stylu" is divided into two parts, the theoretical and the practical one. The theoretical part deals with the life style of different social groups and the dining culture in particular historical periods of time. Further it explores the historical events that have impacted the development of the 20th century life style and also the way that the design has been formed as a independend creative discipline. The origin of Bauhaus was a milestone of a great importance and is covered in the next chapter. A quick look at the contemporaty production is followed. The practical part is concerned with the history of fondue, where it was found and what are the kinds of nowaday´s preparation. It will be introduced what sorts of containers are used for given kinds of fondue . The target of the practical part is to make a fondue set for a group of six people. This will be conducted partly by a graphical visualisation and partly by a ceramic realization.

The goal of community placement for people with developmental disabilities is to enable them to live productively and independently. However, the very routines followed at programs and facilities that serve them often thwart that goal. The present study was designed to increase the extent to which individuals with developmental disabilities engaged in tasks pursuant to preparing for, consuming, and cleaning up after lunch. During the pre-served condition, staff prepared and served the lunches to the clientele without involving them in any substantial way. The self-served condition involved staff training and environmental changes in order to set the occasion for greater independence among the clientele. The changes included involving the clientele in the preparation, consumption, and clean-up of the meal by least-to-most prompting of the clients through the tasks. Data was collected on 61 participants. A subset of 12 participants' verbal behavior was examined in order to determine the intervention's impact on positive and negative verbal behavior. A multiple baseline analysis across lunch groups indicated an increase in participation in activities associated with the lunch routine, but had varying effects on verbal behavior.

abstract: This dissertation focuses on lighting and the dining experience as an experiential phenomenon at upscale restaurant setting. The aim is to better the understanding of the impact of lighting on upscale dining experiences, on a global scale. In addition, special emphasis was given to understand the theatrical approach of lighting in staging the dining experience. This research follows a sequential exploratory, mixed-methods approach, which consisted of a qualitative phase, followed by a quantitative phase. The qualitative phase gathered data in the form of interviews and observations, which was then analyzed using thematic analysis. The second phase involved creating a measure which I term, ‘DineLight,’ as an instrument to assess correlational relationships between lighting and specific dimensions of the upscale dining experience. The quantitative data was analyzed using a two-tailed Spearman's rank correlation coefficient. Results revealed that lighting can affect four aspects of the overall dining experience; atmosphere, service, sociality, and food. This research revealed a new perspective when looking at the impact of lighting in a certain context, beyond the atmosphere perception. The results of qualitative data and quantitative data were combined and produced two main reference tables for lighting at upscale restaurant setting; lighting characteristics and approaches, and lighting fixtures. These two tables operate as guidelines for successful lighting practices in upscale restaurants. This research demonstrates the applicability of the ‘DineLight’ instrument to reveal new insights regarding the upscale dining experience, contributing not just to research in the area of lighting design, but also providing practical applications for restaurateurs and others in this industry. / Dissertation/Thesis / Doctoral Dissertation Architecture 2017

The pertinent investment in intangible assets is expected to lead to a firm's higher productivity and competitiveness. This study suggests that a restaurant firm should identify core intangible assets for its business, manage them systematically, and measure their value contribution. The essential thrust is to identify key intangible value resources and establish their measurement, which then helps measure the financial contribution of each intangible asset and make an investment decision on it. Thus, this study was purported to identify key organization-centric intangible value assets in the context of the casual dining restaurant industry, develop their measurement, and examine their contribution on a firm's market value. Findings will help improve understanding of what intangible assets are critical and apply the concept to a strategic and operational management. Based on an in-depth literature review covering a wide range of areas, the following six of the most widely agreed upon domains of organizational capital were identified: innovation capital, organizational process capital, organizational culture capital, organizational learning capital, information system capital, and intellectual property capital. This structure of the six most important domains of organizational capital was verified through subsequent interviews with five experts, the pilot test with ten experts, and three rounds of the Delphi survey. Seventeen sub-dimensions were identified through the literature review, interviews, the pilot test, and the Delphi study with professionals. This industry-specific categorical system helps a firm identify and manage various types of intangible resources more precisely and efficiently. Furthermore, it can enable restaurant management to clearly understand how to cope with different types of intangible resources and how to gather, create, use, share, and develop them more appropriately. The findings can be grouped into the following conclusions. Seventy measurement indicators were developed to measure a firm's organizational capitals. Unlike using subjective perceptual measurement scales, the measured values using the objective measurement scales are consistent regardless of time or people. Therefore, the financial value (or contribution) of each of the six organizational capitals can be estimated more precisely along with the data of firms' market value. / Ph. D.

The purpose of this study was to identify the perception and relationships between corporate entrepreneurship (CE) practices and management performance. The use of Morris and Kuratko's (2002) Corporate Entrepreneurship Assessment Instrument (CEAI) was used as the survey instrument for this study. A sample size of 1,200 unit managers, middle managers, and top management teams (TMTs) within nine casual dining restaurant organizations were surveyed with a response of 522 subjects at a rate of 44%. Responses of the CEAI results were studied using regression analysis and conclusions were drawn to support four out of the six hypothesis originally proposed in determining CE activity and management reinforcement. A post test analysis was also conducted in order to reinforce the previous results of the original study. This study concluded with the determination through an empirical analysis that forms of CE activity and enforcement are currently present within the casual dining restaurant segment. / Ph. D.

Families dining out with children are becoming an important customer segment revealing a personal preference for convenience, timely service, menu variety, and child entertainment. According to united states industry figures, families dining out with children constitute twenty percent of estimated commercial restaurant sales. Although the restaurant industry is segmenting customer markets for the 1990's, most restaurateurs still define customer markets using instinct versus market segmentation research. By targeting families with children, the researcher investigated family dining attitudes according to gender, income, ages of children in the family unit, and frequency of dining out. The research was an exploratory investigation, identifying family dining attitudes toward full service restaurant products and services. Survey data was collected and analyzed, using a convenience sample of families in Fairfax County, Virginia. / Master of Science

Atmosphere is one of the critical aspects in dining spaces that influences the user choice and over all image of the space, and lighting plays an important role in creating this ‘atmosphere’. The aim of this research-design thesis is to study how lighting influences the atmosphere in family restaurants. The inspiration comes from an interest to explore how lighting design could improve the quality of these spaces, since dining out has become a regular activity. Literature review on atmosphere, and visual approach to lighting creates the base of this thesis. Case studies use the literature as a tool, and explore how lighting creates different atmospheres in three different family restaurants. User behavior is additionally analyzed since they are the primary stakeholders in hospitality spaces. Finally a conceptual design is developed for an Indian restaurant in Stockholm to further explore the connection between lighting and atmosphere through application of results from literature and cases. These results show significant contribution of lighting in creating a suitable and comfortable atmosphere in restaurants, which are elaborated as drivers for the design development.

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