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Par-baked pizza was prepared with three different additives treatments and was packaged in three packaging treatments namely: air (A), 100% CO2 modified atmosphere (MAP) and 100% CO2 modified atmosphere with an oxygen absorber (MAP + OA). The additive treatments were diacetyl tartaric acid esters of mono- and diglycerides (DATEM), an enzyme combination treatment (EC) namely: lipase and maltogenic á-amylase and par-baked pizza without additives (C). The aim of the study was to determine the effects of the different additive and packaging treatments on the shelf life of par-baked pizza. Therefore the following physical measurements and microbiological analysis were conducted: water activity, crumb moisture content, thickness, firmness, stress, strain, springiness, aerobic plate count, lactic acid bacterial count and yeast and mould count. The results showed that the water activity of par-baked pizza was between 0.95–0.98 . Thereafter the water activity remained stable at 0.96. As the storage time (d) progressed, the moisture content of the par-baked pizza crumb increased, from 36% on d0 to 41% on d16. The par-baked pizza with added additives was thicker than par-baked pizza without additives. The thickness for par-baked pizza + DATEM, + EC and + C was 21.7 mm, 22.0 mm and 18.3 mm respectively. The compression test and the three-point bend test showed that the firmness of parbaked pizza increased as the storage time increased until d8. The firmness then decreased from d12 to d16. The par-baked pizza packaged + MAP had a lower firmness than par-baked pizza + A. The firmness of par-baked pizza + EC was lower than par-baked pizza + DATEM and par-baked pizza + C respectively. The results also showed that the re-baked pizza was even softer than originally. The springiness of par-baked pizza decreased as the storage time progressed. The par-baked pizza + C had the highest springiness of 39% compared to the springiness of par-baked pizza + EC; 37%, and + DATEM; 35%, respectively. The springiness of the re-baked pizza showed trends similar to those of the par-baked pizza in terms of the main effects of the different additives. The springiness of the re-baked pizza was also higher than that of the par-baked pizza. Thus, the additive treatments, DATEM and EC, had beneficial effects on the texture and thickness of par-baked pizza. The microbial analysis showed that the APC and the mould count were mostly affected by the different packaging treatments. The par-baked pizza + A showed visible mould growth from d12. Hence par-baked pizza + A reached the end of shelf life at d12. The par-baked pizza + MAP showed reduced APC levels, however, and as expected the yeast and lactic acid bacterial levels were unchanged. There were no signs of visible mould growth on any par-baked pizza + MAP. The microbial levels were the lowest with the par-baked pizza + MAP + OA packaging treatment. / Dissertation (MSc)--University of Pretoria, 2010. / Food Science / unrestricted

Magistro darbo tema – integruotųjų marketingo komunikacijų poveikis organizacijos reputacijai. Darbas susideda iš 74 puslapių, 25 paveikslų, 10 lentelių. Darbo objektas – integruotosios marketingo komunikacijos ir organizacijos reputacija. Darbo tikslas – teoriškai pagrįsti ir empiriškai patikrinti integruotųjų marketingo komunikacijų poveikį organizacijos reputacijai restoranų tinklo „Pizza Jazz“ atveju. Darbo uždaviniai: 1. teoriškai pagrįsti organizacijos identiteto, įvaizdžio ir reputacijos sąsajas; 2. atlikti organizacijos reputacijos kūrimo modelių teorinę analizę; 3. apibrėžti integruotųjų marketingo komunikacijų kaip organizacijos reputacijos kūrimo moderatoriaus vaidmenį organizacijos reputacijos kūrime; 4. parengti integruotųjų marketingo komunikacijų poveikio organizacijos reputacijai tyrimo metodiką; 5. remiantis metodologinėmis nuostatomis, atlikti integruotųjų marketingo komunikacijų poveikio organizacijos reputacijai empirinį tyrimą restoranų tinklo „Pizza Jazz“ pavyzdžiu. Siekiant įvertinti esamą restoranų tinklo „Pizza Jazz“ įvaizdį bei naudojamų integruotųjų marketingo komunikacijų poveikį įvaizdžio stiprinimui ir organizacijos reputacijai, atliktas empirinis tyrimas, kuris susidėjo iš dviejų dalių – kokybinio (fokusuotos grupės) ir kiekybinio (anketinės apklausos) tyrimų. Kokybinio tyrimo metu buvo identifikuoti svarbiausi restoranų tinklo „Pizza Jazz“ įvaizdžio kūrimo elementų atributai bei naudojamos integruotųjų marketingo komunikacijų priemonės... [toliau žr. visą tekstą] / The Topic of the Final Paper of Master’s Degree: the impact of integrated marketing communications on reputation of the organization. The paper consists of 74 pages and includes 25 pictures and 10 tables. The object of the paper: integrated marketing communications and reputation of the organization. The goal of the paper: to theoretically validate and empirically verify the impact of integrated marketing communications on reputation in case of restaurant chain “Pizza Jazz”. The tasks of the paper: 1. to theoretically validate interfaces among identity, image and reputation of the organization; 2. to perform a theoretical analysis of models for development of the organization’s reputation; 3. to define a role of integrated marketing communications as that of moderator’s of reputation development in development of organization’s reputation; 4. to prepare a methodology for research of the impact of integrated marketing communications on the organization’s reputation; 5. following methodological guidelines to perform an empirical investigation of the impact of integrated marketing communication on organization’s reputation based on the example of restaurant chain “Pizza Jazz”. To assess current image of the restaurant chain “Pizza Jazz” and impact of the integrated marketing communications used for improvement of the image and reputation of this organization, the empirical investigation was used consisting of two main parts – qualitative (focus group) and quantitative... [to full text]

Thesis (M.S.)--Virginia Polytechnic Institute and State University, 1994. / Vita. Abstract. Includes bibliographical references (leaves 144-152). Also available via the Internet.

TESIS PARA OPTAR AL GRADO DE MAGÍSTER EN FINANZAS / Monterrey Rodríguez, Esperanza María [Parte I mediante el método de múltiplos], Enriquez Gomez Tagle, Cristyan [Parte II mediante el método de flujo de caja descontado / La industria de las pizzas es la segunda más importante dentro de la industria de la comida en los Estados Unidos con $281.9 billones de dólares y esta fundamentalmente compuesta por restaurantes de Delivery, mostrador y para llevar. Actualmente, Domino’s Pizza es el líder del mercado en el segmento de Delivery y junto con sus dos competidores más importantes, representan el 56% de participación en el mercado. Domino´s Pizza es la segunda cadena de restaurantes de pizzas más grande del mundo con 14,217 restaurantes en más de 85 países alrededor del mundo. Actualmente Domino´s vende más de 2 millones de pizzas por día en todo el mundo en el cual ha tenido exitosamente más de 95 trimestres consecutivos de crecimiento en ventas en tiendas iguales. Domino’s Pizza Inc. Comenzó a cotizar en la bolsa de Valores de Nueva York, (NYSE) por sus siglas en inglés, en el año de 2004. Del modo en que se mire, Domino´s Pizza está entregando resultados fuera de serie. La mezcla de eficiencia, compromiso con sus clientes y un liderazgo único, han resultado ser lo factores que han disparado el precio por acción creciendo más del 60% en el periodo del 2013 al 2017. Es por esto, que el presente estudio tiene como objetivo entregar una estimación del valor por acción de Domino´s Pizza Inc. utilizando el método de Valoración por Múltiplos. La información que se utiliza son los informes anuales de EEFF del 2013, 2014, 2015, 2017 y el Q1 y Q2 del 2017 hasta el 30 de Junio del 2017. Dando como resultado un valor estimado del precio de la acción mediante el método de múltiplos se determinó un rango de precio que se sitúa entre $123 a $194 dólares considerando los múltiplos de la industria / La industria de las pizzas es la segunda más importante dentro de la industria de la comida en los Estados Unidos con $281.9 billones de dólares y esta fundamentalmente compuesta por restaurantes de Delivery, mostrador y para llevar. Actualmente, Domino’s Pizza es el líder del mercado en el segmento de Delivery y junto con sus dos competidores más importantes, representan el 56% de participación en el mercado. Domino´s Pizza es la segunda cadena de restaurantes de pizzas más grande del mundo con 14,217 restaurantes en más de 85 países alrededor del mundo. Actualmente Domino´s vende más de 2 millones de pizzas por día en todo el mundo en el cual ha tenido exitosamente más de 95 trimestres consecutivos de crecimiento en ventas en tiendas iguales. Domino’s Pizza Inc. Comenzó a cotizar en la bolsa de Valores de Nueva York, (NYSE) por sus siglas en inglés, en el año de 2004. Del modo en que se mire, Domino´s Pizza está entregando resultados fuera de serie. La mezcla de eficiencia, compromiso con sus clientes y un liderazgo único, han resultado ser lo factores que han disparado el precio por acción creciendo más del 60% en el periodo del 2013 al 2017. Es por esto, que el presente estudio tiene como objetivo entregar una estimación del valor por acción de Domino´s Pizza Inc. utilizando los métodos de Flujo de Caja Descontado y Valoración por Múltiplos. La información que se utiliza son los informes anuales de EEFF del 2013, 2014, 2015, 2017 y el Q1 y Q2 del 2017 hasta el 30 de Junio del 2017. Dando como resultado un valor estimado del precio de la acción mediante el método de flujo de caja descontado por $208 dólares por acción, siendo muy cercano al precio de la acción a mercado que cerró en $210 dólares en Junio de 2017. En tanto en el caso de múltiplos se determinó un rango de precio que se sitúa entre $123 a $194 dólares considerando los múltiplos de la industria

This thesis paper examines how I turned real life experiences and observations into a fictionalized screenplay that explores the potential for vice inherent in tip-based service industry jobs. After that, I move on to the preproduction process and touch on casting, location scouting, visualization, production design, budgeting and crewing. Next I discuss how the preproduction and on-set efforts of individuals were all critical to our production. Then I chronicle the ups and downs of postproduction. Finally, I conclude with an admittedly subjective analysis of the effectiveness of the movie itself.

Orientador: Caroline Joy Steeel / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-19T23:52:49Z (GMT). No. of bitstreams: 1 Shiozawa_Simone_M.pdf: 5840556 bytes, checksum: b67677c4aa969540264feb24e03595d7 (MD5) Previous issue date: 2012 / Resumo: Apesar de serem poucas as pesquisas sobre a qualidade e tecnologia associada a fabricacao de massas de pizza e existirem poucos indicadores de qualidade disponiveis na legislacao para este tipo de produto, alguns fenomenos podem ser explicados, por analogia, a fabricacao de pao, ja que os ingredientes basicos destes dois produtos sao praticamente os mesmos. O aumento do mercado de pizzas no Brasil, de 5% ao ano em vendas, e a crescente preocupacao da populacao em manter uma alimentacao saudavel, como tambem em buscar e dar preferencia aos alimentos de conveniencia e praticidade sao indicativos de que o desenvolvimento de massas de pizza pre-assadas enriquecidas com fibras podem ter impacto positivo sobre este mercado em expansao e sobre as tendencias para escolha de alimentos industrializados pelos consumidores. O objetivo deste trabalho foi avaliar os efeitos da adicao de farinha de trigo de grao inteiro (FTGI) e fibra branca de trigo (FBT) sobre a qualidade de massas de pizza pre-assadas. Foram identificados seus efeitos sobre o processamento e caracteristicas tecnologicas, sensoriais e de conservacao das massas de pizza pre-assadas. A FTGI e a FBT interferiram nos parametros farinograficos e extensograficos da mistura com a farinha de trigo refinada para pizza (FTR), o que refletiu nas condicoes de processamento das massas de pizza pre-assadas, como foi observado na pratica, como o aumento da quantidade de agua necessaria para o desenvolvimento da massa, os maiores tempos de mistura ate a formacao da rede de gluten e o aumento da elasticidade das massas. Na qualidade das massas de pizza pre-assadas, as fontes de fibras tiveram influencia significativa nas analises de volume especifico e espessura dos discos de pizza, de cor L* e cor a*, de acidez total titulavel, e, dentro das mesmas condicoes de processamento e das faixas de concentracao estudadas para a FTGI e FBT, e possivel afirmar que os modelos obtidos neste trabalho reproduzem os resultados praticos. A avaliacao microbiologica das massas de pizza pre-assadas, durante a estocagem refrigerada, garantiu a seguranca microbiologica por ate 58 dias apos sua fabricacao. Sensorialmente as formulacoes somente com FBT e a com ambas as fibras (ponto central do planejamento) foram tao aceitas pelos consumidores quanto a formulacao controle sem fibras, alem de serem produtos considerados alto teor de fibras (6 g de fibras/100 g de produto). Apesar da menor aceitacao pelos consumidores, e possivel obter um produto com apelo de fonte de fibras e de grao inteiro, pois o produto com 90% de FTGI substituindo a FTR, contem cerca de 5,6% de fibras e mais de 51% de grao inteiro em sua composicao final / Abstract: Although there is little research on the quality and technology associated with the production of pizza and few quality indicators available in the legislation for this type of product, some phenomena can be explained by analogy to the production of bread, since the basic ingredients of these two products are practically the same. The increase of the pizza market in Brazil, of 5% a year in sales, and the growing public concern in maintaining a healthy diet, but also seeking and giving preference to foods of convenience and practicality are indicators that the development of pre-baked pizza doughs enriched with fibers can have a positive impact on this expanding market and trends in the choice of foods by consumers. The objective of this study was to evaluate the effects of the addition of whole grain wheat flour (FTGI) and white wheat fiber (FBT) on the quality of pre-baked pizza doughs. Their effects on the processing and technological, sensory and conservation characteristics of pre-baked pizza doughs were identified. FTGI and FBT interfered in the farinographic and extensographic parameters, which affected the processing conditions of the prebaked pizza doughs, as observed in practice as an increase in the amount of water required for the development of the dough, longer mixing times for the formation of the gluten network and an increase in dough elasticity. Regarding pre-baked pizza dough quality, the sources of dietary fiber had a significant influence on specific volume and thickness of the pizza disks, color L* and a*, total titrable acidity, and it can be said that the models obtained in this work reproduce the practical results if the same processing conditions and ingredient variation ranges are used. The microbiological evaluation of the pre-baked pizza doughs, during refrigerated storage, guaranteed the microbiological safety for up to 58 days. Sensorially, the FBT formulation and the formulation with both fibers (central point of the experimental design) were as accepted by consumers as the control formulation without fibers, as well as being considered ¿high fiber products¿ (6 g fibers/100 g of product). Despite the lower acceptance by consumers, it is possible to obtain a high fiber and whole grain pre-baked pizza dough, since the formulation with 90% of FTGI replacing the refined flour contains about 5.6% of dietary fiber and more than 51% of whole grain in its final composition / Mestrado / Tecnologia de Alimentos / Mestre em Tecnologia de Alimentos

Nuestro trabajo nace de la dedicación de todos por brindar un producto innovador al mercado con un valor agregado que el público valore y compre. Natuzza, es un box de pizza que busca brindar la experiencia de comer una pizza de un modo diferente, te permite experimentar sabores refinados y que aporten de manera nutritiva al cuerpo dándole energía sin quitarle el rico gusto a pizza al que estamos acostumbrados. El producto se subdivide en dos diferentes tipos de boxes: All meats y Hawai. Cada box incluye dos masas de pizzas naturales hechas a base de harina de quinua, lo que la hace más saludables debido al menor porcentaje de gluten y menos calorías. Adicionalmente a las dos masas, se incluye, dependiendo del box, en el caso de All meats: salsa boloñesa especial, baja en calorías, con ingredientes orgánicos también, el box incluye toppings como, queso mozzarella, salchicha de pavo. Por otro lado, el box de Hawai contiene dos masas la salsa boloñesa, piña golden ahumada y jamón de pavita. Finalmente, Natuzza es un proyecto rentable y así lo muestran los indicadores financieros, obteniendo un VANE de S/. 11,368 y un TIRE de 27.86%, descontado con un WACC de 22.81%. Por el lado del accionista se obtiene un VANF de S/. 21,591 y un TIRF de 28.55%, descontado con un COK de 18.14%. / Our work stems from everyone's dedication to bringing an innovative product to the market with added value that the public values ​​and buys. Natuzza, is a pizza box that seeks to provide the experience of eating a pizza in a different way, it allows you to experience refined flavors that provide the body with energy in a nutritious way, giving it energy without taking away the rich taste of pizza that we are used to. The product is subdivided into two different types of boxes: All meats and Hawaii. Each box includes two doughs of natural pizzas made with quinoa flour, which makes it healthier due to the lower percentage of gluten and fewer calories. In addition to the two masses, it includes, depending on the box, in the case of All meats: special Bolognese sauce, low in calories, with organic ingredients as well, the box includes toppings such as mozzarella cheese, turkey sausage On the other hand, the box Hawaii contain two doughs, the Bolognese sauce, smoked golden pineapple and turkey ham. Finally, Natuzza is a profitable project and this is shown by the financial indicators, obtaining an ENPV of S /. 11,368 and a TIR of 27.86%, discounted with a WACC of 22.81%. On the shareholder side, a FNPV of S /. 21,591 and a TIRF of 28.55%, discounted with a COK of 18.14%. / Trabajo de investigación

Currently, coupons are the most popular and relied-upon form of consumer sales promotion in the United States (Schultz et al., 1993). The primary purpose of this study was to examine the relationship between discount coupons and repeat purchase in pizza restaurants. The objective of the study was to determine whether the relationship between pizza coupon usage and repeat purchase behavior exists. The variables, such as demographics and psychographics, were used to examine and describe those who make repeat purchases. Also, this study examined which type of coupon distribution resulted in the most frequent redemption. A survey instrument was utilized to gather information. Consumers in Blacksburg, Virginia were the sample for this study due to the ease of following up the questionnaire and obtaining addresses of consumers. The questionnaire was mailed to them asking about their frequency of coupon usage, and whether coupons increase the frequency of restaurant visits. This study will be beneficial to pizza restaurant marketers because the results from this study demonstrated that: 1) a relationship between coupon usage and frequency of repeat purchases of pizza exists; 2) a relationship between pizza coupon usage and the usage of coupons when trying a new restaurant exists; 3) a relationship between pizza coupon usage and age is statistically significant even though the analysis does not indicate which age groups are significantly different; 4) a relationship between income and frequency of pizza coupon usage is not statistically significant. The results show that respondents preferred to redeem coupons when coupons were given in the form of a dollar off and pizza coupons were most often redeemed when they were distributed through direct mail. About 78 percent of the respondents did not receive coupons through door-hanging. The results are useful for pizza restaurant managers for market segmentation and designing coupon promotions. / Master of Science

A correlation between the USU stretch test and the pizza fork test would allow the stretch properties of Mozzarella cheese to be measured objectively. The Utah State University (USU) Stretch Test uses a modified texture-profile analyzer to pull strands of cheese from a melted reservoir, measuring the load exerted on the probe during stretching. Parameters measured by the USU stretch test include Melt Strength (FM), which is the maximum load exerted on the probe, Stretch Load (SL), which is the load exerted on the probe at any specified point following FM, and Stretch Extension (SE), which was defined as the extension of the probe at a selected load. To begin with, it was determined that the greatest repeatability and cheese performance was obtained by tempering 50 g of shredded cheese for 45 min at 65°C and using a three-pronged hook with a diameter of 25 mm as the probe. These conditions were then applied in a correlation study in which a low correlation was seen between the USU stretch test and the pizza fork test, with the greatest correlation being seen with FM (R2 = 0.22). A more extensive look at the effect of the tempering temperature used in the USU stretch test on the degree of correlation between the two tests was conducted by tempering cheeses at 65, 70, 75, 80, and 85 °C. In this experiment, the highest correlation between the two tests was seen at both 80 and 85°C. Values of R2 at 80°C for SL10-15 and SEF (Stretch Extension at FM) were 0.75 and 0.70, respectively. At 85°C, the highest degree of correlation was seen at SL10-15 (R2 = 0.72) and SE0.1 (R2 = 0.69). A multiple linear correlation study was also conducted. A high degree of correlation between the USU stretch test and the pizza fork test was seen at 80°C when two parameters were used (SEF and SL22, R2 = 0.85, Adj. R2 = 0.80) and when four parameters were used (FM, slope from 10 to 20 em, SE0.1, and SL22, R2 = 0.97, Adj. R2 = 0.93). A set of cheese was then analyzed by the USU stretch test and the pizza fork test at three different intervals of aging (21 , 40, and 60 days after manufacture). This data was combined with previously collected data to show that the USU stretch test can be used to characterize the functional properties of a cheese using the parameters of FM, SEF, as well as SE0.1. It was concluded that the USU stretch test can provide a better characterization of a pizza cheese than can the pizza fork test. Whereas the pizza fork test is only able to record the distance that the cheese can stretch, the USU stretch test is capable of measuring a variety of parameters, which provides not only an indication of how far the cheese will stretch, but also other important functional properties related to the cheese, such as viscosity, elasticity, and the thickness of the strands being stretched.