The aim of this thesis is to characterize Argentinian gastronomy with emphasis on regional differences and also to ascertain a situation of representation of Argentinian gastronomy in Prague. The thesis is divided into six chapters where the first two chapters deal with the theoretical background, namely the importance of tourism and gastronomy and their mutual relationship and also a description of the locality of Argentina from the point of view of geographical, demographical, historical and economic. The third chapter is already devoted to Argentinian gastronomy: it contains characteristics of Argentina, a description of way of eating of Argentinians, a list of the most typical Argentinean dishes and beverages and an overview of selected culturally gastronomic attractions in the country. The following chapter characterizes Argentinian gastronomic regions with emphasis on their geographical and gastronomic differences. The fifth chapter analyzes representation of Argentinian gastronomy in Prague and compares in detail five selected Prague establishments that focus on Argentinian gastronomy. The last part summarizes the findings, draws conclusions and gives recommendations to improve the situation.

Queue buildup is a problem that every fast food restaurant would like to reduce, as its effect on customer satisfaction and restaurant revenue is obviously negative. This thesis looks at how a dynamic menu management system would affect fast food restaurants, specifically how the promotion of fast products, in certain situations, would affect total revenue and queue lengths. A neural network was used to categorize products depending on their preparation time and to predict queue waiting times. A simulation approach was used to find out how the menu management system would affect the restaurant. The results are that in situations where long queues are formed, the promotion of fast products increases revenue by 7.8% and decreases queue lengths by 13.3%. In situations where little to no queues are formed, the same system still decreases queue lengths by 4.7%, but also decreases revenue by 0.2%

Crowdsourcing can today be found in practically any industry, but the extent to which it is used differ widely. A report from last year, published by the crowdsourcing platform eYeka (eYeka 2015b), shows that the fashion industry is among the industries using crowdsourcing the least. Brands that are more inclined to using crowdsourcing are those working with fast moving consumer goods (FMCG). That includes many brands from the food & beverage industry such as Coca-Cola, Pepsi, Danone etc. This study builds on this knowledge to explore the use of crowdsourcing in the food & beverage industry to find out if that experience can be used in the fashion industry where it is not widely used today. To identify different approaches of crowdsourcing used in the food & beverage industry 78 crowdsourcing campaigns from 9 brand during a two years period (2014-2015) was analysed. The analysis resulted in the identification of 3 main approaches: crowdsourcing as ideation, customer engagement and crowdsourcing for creation/production. More importantly this study comes to the conclusion that the way crowdsourcing is used by the brands in the food & beverage industry is not formed in such a way that it is exclusive to the industry in question. There are no immediate boundaries for the fashion industry to adopt the same way of working. If the fashion industry would like to follow the trend in food & beverage industry they should focus more on the creative ideation side of crowdsourcing and less on the creation, and most of all on marketing. However, there are also other areas they can learn from like Business Development.

People are becoming more digital today, and are spending the majority of their time behindscreens. Because of this, the importance to socialize have become more prominent. In thisdigital era, more businesses are establishing online. A structural reformation in the retailmarket is inevitable. One of the reasons for this is the competition which comes frominternational competitor. Consumers can click home goods directly from internationallow-cost production actors. With this change, it has become harder for physical retailbusiness to become profitable. Even though the online retail market is blooming, there is stilla need for physical spaces in Stockholm, and this is because of webrooming and Halo effects.In combination to this, retailers desire fewer and smaller spaces. Further, the effectse-commerce has on physical retail have altered the way real estate owners establish theirspaces. Several real estate owners convert retail stores into food and beverage (F&B). TheF&B sector has become more important and prominent today because of its importance ofcreating a meeting place in today’s society. Due to this, the F&B market is saturated causingcannibalization between actors.The aim of this study is to explore and interpret qualitative data, based on interviews withbranch experts from real estate owners and consultants, retailers, researchers and F&B actors.Considering, if the online retail market affects the F&B market in Stockholm CBD. What willbe the future for physical retail and F&B spaces, based on the change in consumer behaviour?What is the relation between the expanding online market and the conversion from retail toF&B? What will happen when the market is saturated and how will the future meeting placebe established? The thesis will also be based on a case study of Sergelstan, a developmentproject in Stockholm CBD, owned and established by Vasakronan.The conclusion of the research is that e-commerce has an indirect impact on the F&B sector,based on direct effect from retail. The physical retail sector creates vacancy due to a changedconsumer behaviour, which enables other sectors to grow. Due to the importance of ameeting place for society, real estate owners have almost doubled their F&B supply in theCBD of Stockholm. / Dagens människor blir allt mer digitala och spenderar majoriteten av sin tid framför skärmar,så vikten att umgås blivit allt viktigare. Den digitala världen expanderar och allt fler företagöppnar online, vilket har skapat en oundviklig strukturell reform för detaljhandelsmarknaden.Konsumenterna kan klicka hem varor direkt från internationella lågprisaktörer som bidragittill att konkurrensen ökar på marknaden. Utvecklingen gör att det blir allt svårare för denfysiska detaljhandeln att bli lönsam. Trots att onlinehandeln är resultatrik, så finns detfortfarande ett behov av fysiska butiker i Stockholm bland annat på grund av webroomingoch Haloeffekt. En ökad e-handeln har bidragit till butikernas behov av fysiska ytor minskateller försvunnit. Effekterna av e-handeln på fysiska butiker har därmed skapat en förändringför fastighetsägare, däribland hur man väljer att etablera hyresgäster i sina kommersiellafastigheter. Flera fastighetsägare väljer att konvertera de fysiska butikerna till andra mergynnsamma sektorer, exempelvis mat och dryck (F&B). F&B sektorn har blivit viktigare ochmer betydelsefull idag, eftersom det skapar en mötesplats. En överetablering av F&B harmättat marknaden och istället skapat en kannibalisering mellan aktörerna.Syftet är att undersöka och tolka kvalitativa data, baserat på semistrukturerade intervjuer frånfastighetsägare och konsulter, forskare, detaljhandlare och F&B-aktörer. Frågan somundersöks i det här examensarbetet är om e-handeln påverkar F&B marknaden i Stockholmsstadskärna. Vad kommer att hända med de fysiska ytorna för butiker och F&B i framtiden,som grundar sig i ett förändrat konsumetbeteende? Vad är förhållandet mellan expansionenav e-handel och konvertering från fysisk butik till F&B? Vad kommer att hända närmarknaden är mättad och hur kommer den framtida mötesplatsen att utformas?Undersökningen baseras på en fallstudie av Sergelstan, ett kommersiellt fastighetsprojekt,som ägs och utvecklas av Vasakronan.Slutsatsen är att e-handeln har en indirekt påverkan på F&B. Den fysiska detaljhandelnskapar vakanta ytor på grund av ett förändrat konsumentbeteende, vilket möjliggör för andrasektor att växa. På grund av vikten av en mötesplats i dagens samhälle har en fördubbling avF&B skett i CBD Stockholm.

The food and beverage industry in Taiwan is becoming increasingly competitive. Companies have therefore been trying to expand their operations abroad to different countries, both emerging and developed economies. How the companies expand and operate abroad is a challenging issue faced by every company that tries to enter foreign countries. This research starts out from the practitioners’ perspectives, and addresses critical management issues. The problems of international expansion are dynamic and fairly complicated due to the fast-changing business environment, which means practical decision rules are valuable. The study tackles this issue by attempting to offer decision rules on three research questions. They include the influence factors on the selection of foreign market entry mode, the mechanism of capturing growth and avoid huge losses and business model innovation in foreign markets. This research discovers entry mode choice should be accompanied by considering the joint effect of influence factors. And at point of entry, adopting real option perspective leads to better performance in the foreign market because it captures growth opportunities. Furthermore, adjusting the key processes in the business model helps companies realize more efficient operations and in some case, leads to better subsequent performance after entering the foreign country.

Submitted by Mariana Dornelles Vargas (marianadv) on 2015-05-26T17:36:27Z No. of bitstreams: 1 estudo_inovacao.pdf: 10670198 bytes, checksum: 5cb90f4beda3366470d63c0b75717538 (MD5) / Made available in DSpace on 2015-05-26T17:36:27Z (GMT). No. of bitstreams: 1 estudo_inovacao.pdf: 10670198 bytes, checksum: 5cb90f4beda3366470d63c0b75717538 (MD5) Previous issue date: 2014 / Nenhuma / A inovação é um termo atualmente presente na pauta de discussão tanto de empresas quanto na pesquisa das universidades. Porém, sua abordagem, especificamente no setor de alimentos, carece de referencial teórico que lhe dê suporte e embasamento. Este estudo objetivou identificar as características que influenciam na formação do perfil de inovação da indústria brasileira de alimentos e bebidas, com base em dados qualitativos coletados em uma amostra de indústrias que participaram da Feira Anuga, na Alemanha, no ano de 2013. Para tanto, resgatou-se visões de alguns autores sobre os conceitos da inovação e sua aplicação na indústria de alimentos, bem como a fundamentação de aspectos importantes para a inovação, como o relacionamento Universidade – Empresa e o fomento à inovação tecnológica por parte do governo. Para obtenção dos dados, utilizou-se metodologia de pesquisa qualitativa, com intuito de identificar os fatores que influenciam na formação do perfil de inovação dessas indústrias. Esse estudo compõe um dos objetivos estratégicos do Projeto NUTRITECH – FINEP, conveniado com a Unisinos em 2010 (Nº do Convênio 01.10.0510.00) que consistiu na implantação do Instituto Tecnológico em Alimento s para a Saúde – itt Nutrifor. A partir do estudo, pode-se identificar que a indústria de alimentos e bebidas possuem um perfil de inovação com características bastante conservadoras, onde os conceitos se confundem e as inovações em produto são basicamente incrementais, pelo medo do risco. As inovações em processo são novas apenas para a empresa, visto que em geral partem de tecnologias importadas de outros países. Além disso, as empresas desenvolvem as inovações, em geral, com recursos próprios (financeiros e de pessoal), sem existir uma relação consolidada com os demais atores do sistema de inovação, fato que merece atenção especial devido à sua grande importância na consolidação do processo de inovação. As conclusões que resultaram desse estudo servirão para melhor guiar a atuação das Indústrias, Universidades e demais agentes do sistema de inovação, no que diz respeito à inovação tecnológica para a área de alimentos e bebidas no Brasil. / Innovation is a term currently present in the subject of both companies and research universities. However, their approach, specifically in the food sector, lacks theoretical framework that will give you support and foundation. This study aimed to identify the characteristics that influence the formation of innovation profile of Brazilian food and beverage industry, based on qualitative data from a sample of industries attended the Anuga in Germany in 2013. Therefore, bought up visions of some authors on the concepts of innovation and its application in food industry as well as the major reasons for innovation aspects as the relationship University - Industry and fostering te chnological innovation by the government. To obtain the data we used qualitative research methodology, aiming to identify factors that influence the formation of innovation in these industries profile. This study consists of the strategic objectives of the Project NUTRITECH - FINEP, conveniado with Unisinos in 2010 (Convention No. 01.10.0510.00) which consisted of the implementation of the Technological Institute for Food for Health - itt Nutrifor. From the study, it can identify the food and beverage industry have an innovative profile with rather conservative characteristics, where the concepts are confused and product innovations are basically incremental, fear of risk. Innovations in process are just new to the company, since in general run of technologies imported from other countries. Also the companies develop innovations in general, with their own (financial and personnal) resources, exist without an established relationship with the other actors in the innovation system, a fact that deserves special attention due to its great importance in the consolidation process innovation. The conclusions resulting from this study will serve to better guide the actions of Industries, Universities and other actors in the innovation system, with respect to technological innovation in the area of food and beverage in Brazil.

The primary goal of this paper is to critically examine five of the top nine US fast food chains to look at their history and to determine what factors have lead to their massive success. The companies that will be analyzed include: McDonald's, Taco Bell, Kentucky Fried Chicken, Domino's Pizza, and Subway. Similarities and differences of these companies are compared and contrasted throughout the paper and clearly demonstrate how each company has managed to capture and maintain major market share in their respective food categories. Areas that are examined range from product quality to to business models to consumer psychology. A review of these companies reveals that there are specific success factors for each, and one overarching factor for all. Specific factors include, but are not limited to marketing technique, organizational structure and overall business concept. The one factor that seems critical to all is entering the market with an innovative and unique concept.

Submitted by Coordenação Hotelaria (hotelaria@vm.uff.br) on 2016-05-09T18:00:31Z No. of bitstreams: 1 TCC Luana Leocadia.pdf: 617895 bytes, checksum: 417f8a058a092afd43dcc435de3cc132 (MD5) / Made available in DSpace on 2016-05-13T14:03:40Z (GMT). No. of bitstreams: 1 TCC Luana Leocadia.pdf: 617895 bytes, checksum: 417f8a058a092afd43dcc435de3cc132 (MD5) / A introdução de medidas sustentáveis no setor de alimentos e bebidas além de ser um diferencial colabora para a diminuição dos desperdícios e da geração de resíduos sólidos que geram um grande impacto para o meio ambiente. O presente trabalho de como objetivo verificar as pratica ambientais sustentáveis utilizadas pelos meios de hospedagem no setor de alimentos e bebidas. A escolha dos empreendimentos para pesquisa foi feita baseada na politica de sustentabilidade relatada pelos mesmos em seus sites. De natureza exploratória e descritiva, a pesquisa utilizou a técnica do questionário estruturado aplicado in loco para a coleta de dados. As informações coletadas foram analisadas sob uma perspectiva quantitativa e qualitativa. Os resultados permitiram verificar que a implantação de ações sustentáveis no setor de aeb ainda está em estagio inicial. / The introduction of sustainable measures in the food and beverage industry besides as being a differential, also contributes to the reduction of waste and , of waste generation. This study aims to determine the environmental and sustainable practices adopted by hotels in the feb industry . The choices of enterprises were made based on sustainability policy reported by themselves on their websites. Based on an exploratory and descriptive mold, this research used the technique of in loco structured questionnaire to collect data . The information collected was analyzed from a quantitative and qualitative perspective. The results showed that the implementation of sustainable actions in the feb industry is still in its initial stage .

Background: Canadian youth obesity, and comorbidities, have paralleled trends in consuming nutrient-poor foods marketed by the food industry. In Canada, food marketing is largely self-regulated by the food industry under the Canadian Children’s Food and Beverage Advertising Initiative (CAI). Methods: Public television programming records benchmarked the volume of food advertising targeted to preschoolers, children, adolescents, and adults on Canadian television. Food advertising rates and frequencies were compared by age group, television station, month, food category, and company, using regression modelling, chi-square tests and principal component analysis. Results: Food advertising rates significantly differed by all independent variables. Fast food companies dominated advertising during adolescent-programming while food and beverage manufacturers dominated advertising during programming to all other age groups. CAI signatories contributed more advertising during children’s programming than non-signatories. Conclusion: Failings of self-regulation in limiting food advertising to Canadian youth demonstrate the need for statutory restrictions to rectify youth’s obesogenic media environments and their far-reaching health effects.

More than 600,000 employees depart the hospitality industry for a variety of reasons such as lack of motivational strategies (MS) of hotel general managers (GMs). The purpose of this multiple case study using census sampling was to explore what MS hotel GMs used to enhance employee performance. The 3 GMs of 3 full-service branded hotels with a guest capacity of 160-699 were randomly selected in South Florida. Data were collected from face-to-face interviews with the hotel GMs, employee performance evaluations, and results of guest and employee satisfaction surveys from the hotel GMs. Data analysis involved methodological triangulation to determine how motivation was captured and measured using interpreted data, verification through the member-checking process, and coding techniques such as mind mapping to identify reoccurring codes and categories. Through thematic analysis, 4 major themes emerged: workplace motivation, job satisfaction, positive performance, and social expectation. Findings from the 4 themes revealed that recognition and guest satisfaction unveiled a positive effect on employee performances and that motivation through community engagement gave employees reasons to perform well. The effectiveness of MS on employee performance was conceptualized by the expectancy theory to determine motivational triggers and the behavior engineering model to determine which MS led to improved performance. Social implications include encouraging hotel GMs to adjust and develop motivational strategies that engage employees to improve the employee-customer relationship and to increase community involvement which may promote positive social change.