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 scarcity of water poses a threat to domestic and global economic sustainability while inhibiting the operational efficiency of food and beverage industry firms. The purpose of this multiple case study was to explore the strategies some food and beverage industry leaders in the United States used for implementing sustainable water consumption practices to improve operational efficiency. The conceptual framework for the study was stakeholder theory. The primary data source was semistructured interviews with 4 food and beverage industry leaders in Wisconsin who have responsibility for implementing their firms' sustainability practices, and the secondary data source was corporate sustainability reports. Thematic analysis was used to analyze data, which resulted in 4 themes: efficient equipment, stakeholder and sustainability focus, water recycling, and supply chain support. The implications of this study for social change include the potential for leaders in the food and beverage industry to use findings to create more sustainable water supplies and demonstrate greater stewardship of the environment.

Thailand is called the kitchen of the world; the country produces food and beverage products and exports around the globe. According to previous studies, there is not enough data on food waste in Thailand and worldwide. This study aims to analyse the characteristic of the loop of learning in assisting the process of organizational change and explain how it can support sustainable change in Food Waste Management. Even though a loop of learning is used frequently to develop changes in organizations, the relationship between organisational learning methods and organisational change is still not yet identified.  The qualitative method, particularly a case study, was used to accomplish the aim. The case study focuses on how production companies develop their organisational change toward sustainable Food Waste Management in Thailand by aligning the management's thinking level with a loop of learning. The data collection method is a semi-structured interview with 12 managers of different food and beverage manufacturing companies. The results show that current actions are 1) following the existing regulation and finding solutions for challenges, 2) developing better methods and re-using waste, and 3) setting new strategies to achieve sustainable Food Waste Management. Thus, those actions have the quality of single, double and triple-loop learning.  Furthermore, the research findings indicate that changing norms with environmental concerns can influence other factors, such as laws and stakeholder expectations. The organizational change process must involve continually thinking in the loop of learning from an individual and organisational perspective. These authors conclude that the nature of loop learning is a process that individuals and organizations can use to identify and reclaim problems; this process assists organization to realise the need for changes and continue developing solutions for those matters. The outcomes of continuous thinking will present changes in action which reach organisational change.

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.

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.

綜觀1997年亞洲金融風暴之後的泰國，泰國政府設法改善以農立國的機會點，運用大量農產品輸出提升國家整體經濟，這其中最為驚人的成就便是世界廚房的執行，政府透由單一窗口的溝通，明定清楚的營運績效指標，讓泰式料理躍上舞台成為關鍵字的搜尋，也成功的吸引無數的觀光旅客前往泰國一窺究竟，深入探訪學習泰式料理與體驗泰國文化。然而在看了別人的成功經驗之後，台灣的餐飲業是否有機會可以學習呢？因此本研究試圖由相關文獻與資料的蒐集，並深入訪問在餐飲領域學有所長的專家意見，藉由泰國政府世界廚房的營運經驗中找出成功關鍵，進而反思台灣餐飲業可以學習的作為，當中也加上中小企業鼎泰豐的營運方式說明，並引用了白地策略的商業模式思考我們日後可以運作的方法與營運法則。 經過這一連串的研究探討，茲將歸納總結出三方向的建議 一. 政府端：建議政府單位能夠仿效學習成立專責單位，儘可能簡化作業時間與文書往返的營運模式，讓權責單位能夠更具效能的執行餐飲業的推廣；再者近來的食品加工風波，亦是政府單位需要改善制度，設法成立食材履歷的改善作為，好讓餐飲業的經營除了美味更具安心。同時我們透由泰國世界廚房的營運經驗也可以發現，維護品質的稽核制度不可少。 二. 企業或組織端：透由連鎖化的營運模式壯大自己的營運成績，讓自己形塑品牌深化才能有機會在日益變遷的餐飲環境中紮根。再者應該結合台灣科技化的優勢，架構資訊平台讓營運的經驗法則能夠累積成自己的創新價值，形成關鍵流程與資源，讓自己的營運評斷基準更具說服力。 三. 顧客端：日益成熟的台灣社會，我們更應該努力成為有同理心的消費者，在購賣決策形成時，除了廉價思維之外，更應該思考商品的附加價值，讓整體的經營環境，不光只有法令、業者的努力，更有許多消費者的認可，才能讓餐飲業的發展朝光明面邁進。 關鍵詞：泰國世界廚房、白地策略、鼎泰豐、個案研究、餐飲業 / After Asian financial crisis, Thailand’s government tried to improve the department of agriculture in1997 and found the opportunity. They increased the economic growth by exporting the product of agriculture. The most of achievements is the implement of the Center for Thailand kitchen of the world. What can we learn from f the Center for Thailand kitchen of the world？What are the major reasons of their achievement? This paper will use the literature review and interview expert of restaurant industry. We also choose Din Tai Fung to be our case study and use the rules of white space. After our empirical study, we have three conclusions: 1. We thought that our government can reduce the process of paper work and provide the organization of one stop service. After the crisis of food processing，we can set up the food pedigree to improve the quality of food & beverage. According the business model of Center for Thailand kitchen of the world, we need to build the system of quality auditing. 2. The franchise system can expand the scale of business. Through the franchise model, the enterprise will have the opportunity to increase the market share in the food & beverage industry. We have the advantages of hi-tech technology in Taiwan. We can run the successful business model by accumulating these experiences on web site. 3. We should follow our consumer’s preference. On the consumption decision, we can try to add value on the product. We also need to build the suitable environment and law. Keywords：Center for Thailand kitchen of the world、White Space、Din Tai Fung、Case study、Food & Beverage Industry )

It is essential for both employers and employees to know and understand their obligations and rights about occupational health and safety. The study aimed at developing guidelines for the managers of health and safety programmes to promote compliance with OHS Act (No. 85 of 1993) among the food and beverage industry in South Africa. The study sites were from the four selected provinces of South Africa, with twenty three of them located in the Gauteng Province. A quantitative research method which is descriptive in nature was used to obtain in-depth knowledge on compliance to the health and safety legislation. Data was collected from 27 study sites using an inspection checklist and an interview- led questionnaire for the 202 employees. Data was analysed using the Statistical Package for the Social Sciences (SPSS) version 21. Most employees on the study sites were young and therefore needed regular supervision, information, instruction and training to promote safe work and reduce injury and diseases. The study sites were male dominated. It emerged that there was general lack of consultation and communication with regards to health and safety matters between the employers and the employees. It was also noted that most study sites did not have a written and conspicuously placed health and safety policy and the OHS Act No. 85 of 1993. Majority of the study sites did not deploy adequate resources to manage problems related to health and safety at work and reduce their incidence. In addition, employees experienced injuries or illnesses at one point or the other as they were exposed to various occupational hazards. Finally, most study sites had poor housekeeping practices. Employers did not have the appropriate control measures, such as baseline risk assessments, in place. This placed employees at an increased risk of injuries and illnesses as well as the possibility of employers facing financial burdens such as higher compensation claims, medical specialist fees, fees involved in the replacement of injured employees or fees for the recruitment and training of new recruits. / Health Studies / D. Litt. et Phil. (Health Studies)

This thesis explores the integration of IoT protocols to enhance supply chain efficiency and sustainability by developing a flexible automated system. The research covers the integration of a palletization optimizer with a flexible robotic platform, a project conducted in collaboration with OpiFlex and Linköping University. Flexibility and sustainability in production, particularly in the food and beverage industry, are critical yet challenging to achieve. This research addresses these challenges by proposing a system that aligns the output with customer needs by combining these technologies. The research employs a combination of case study and exploratory methodologies. The development approach synthesizes elements from Set-Based Design, Point-Based Design, and Agile development frameworks. The primary research questions focus on identifying the best system architecture for integrating the palletization optimizer with a lower-level automation platform and outlining the steps needed to transform this integration into a commercially viable product. The system includes the optimizer, capable of processing customer orders and configuring products on mixed output pallets, integrated with a flexible robotic system provided by OpiFlex. The work involved evaluating communication protocols, MQTT, OPC UA, and TCP/IP, and designing robust interactions and interfaces between the subsystems. The results demonstrate the system's architecture and interaction protocols.  The thesis concludes with a discussion of the results in comparison to the application scenario and the standards consulted. The conclusion is that the chosen interface practices should remain largely intact but be re-developed using an OPC UA-based architecture. The main reasons for this are its support for both pub/sub and client-server models, increased security, and greater support for enterprise application integration. However, depending on the specific application, the downsides of OPC UA may outweigh its benefits.