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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.
1

Some economic aspects of food service operations in resorts in Northern Wisconsin

Farevaag, Lauranan Helga, January 1971 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1971. / eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.
2

Analysis of the factors involved in restaurant management job satisfaction and retention for Famous Dave's of America

Johnson, Brandon W. January 2000 (has links) (PDF)
Thesis--PlanB (M.S.)--University of Wisconsin--Stout, 2000. / Includes bibliographical references.
3

Leadership styles of restaurant managers

Mack, Corina Joy. January 2005 (has links) (PDF)
Thesis, PlanA (M.S.)--University of Wisconsin--Stout, 2005. / Includes bibliographical references.
4

Croissance, concurrence et TIC / Innovation, competition and growth

Chantrel, Étienne 18 December 2013 (has links)
L’obsession pour la croissance économique domine le discours politique. Le déterminant principal de la croissance de long terme avancé par les théories de croissance endogène est l’innovation, mais l’environnement institutionnel de l’activité économique est également un élément primordial d’explication du rythme de la croissance, et en particulier, au sein de cet environnement, la concurrence, dont le rôle est très discuté. L’objet de cette thèse est d’étudier certaines dimensions de la croissance, de ses déterminants et des politiques qui cherchent à la favoriser, en particulier l’innovation et la concurrence. La première partie s’intéresse à deux types de politiques d’encouragement à l’innovation. La première est le soutien public direct, à travers une étude de l’impact du crédit d’impôt recherche (chapitre 1). La deuxième politique examinée est l’évolution du cadre juridique de l’innovation (chapitre 2). Le modèle théorique présenté entend tenir compte des nouvelles pratiques du droit de la propriété intellectuelle. La deuxième partie aborde l’environnement institutionnel au sens large, et en particulier la concurrence. Elle s’ouvre par une comparaison internationale du niveau de la concurrence entre la France et plusieurs pays européens dans divers secteurs s’appuyant sur une méthode économétrique fondée sur des équations de croissance (chapitre 3). Deux secteurs sont ensuite analysés en détail : la filière agro-alimentaire, dont l’équilibre a largement été modifié au profit de la grande distribution ces dernières années (chapitre 4), et le secteur hôtels-cafésrestaurants (chapitre 5). / Political discourse is imbued with an obsession for economic growth. The main determinant of long-term growth in endogenous growth theory is innovation, but the institutional environment of economic activity is also an important explanatory factor. In particular, within this environment, competition plays a major, though controversial, role. The purpose of this thesis is to study some aspects of growth, of its determinants and of policies that seek to promote it. Two aspects in particular will be studied, innovation and competition. The first part focuses on two types of policies aimed at encouraging innovation. The first policy is direct government support, studied through an analysis of the impact of the Research Tax Credit (Chapter 1). The second policy considered is the legal framework for innovation (Chapter 2). The theoretical model presented intends to take into account new practices in intellectual property law. The second part deals with the institutional environment in general, and in particular competition. It starts with an international comparison of the level of competition between France and several European countries in various sectors, using an econometric method based on growth equations (Chapter 3). Two sectors are then analyzed in detail : the food industry (Chapter 4), where the balance of power has been tipped in favour of large retailers, and accomodation and food services activities (Chapter 5).
5

WHY ARE THERE SO MANY INDIAN RESTAURANTS ON LUDLOW?

GRADY, CASEY PATRICK 09 July 2007 (has links)
No description available.
6

The Concept of Sensory Marketing

RIVIERE, Joseph, VALENTI, Cyril January 2008 (has links)
How the food industry can use sensory marketing as a promotional advantage?
7

New possibilities in new recipes: the design of a food-based acculturative facility for new immigrant women

Hamblin, Monika 26 August 2013 (has links)
Most new immigrants to Canada bring with them an identity rooted in the culture in which they grew up. This identity will go through a shift in its adjustment to life in Canada. A number of factors have been identified that can contribute to increased stress during the acculturative process, and these are explored, specifically as they relate to women immigrants. With an understanding of the potential psychological experience involved in acculturative identity shift, this practicum projects proposes a response through the use of food and its preparation. Sources regarding food and culture were examined to provide supporting evidence to this strategy, as well as additional precedent examples. The programme of a culinary based school aims to provide new immigrant women with improved English language usage, work-applicable skills, a support system, and confidence, in order to help them find meaningful long term employment, in a way that addresses their specific challenges. The final design includes educational, lounge and personal spaces, a specially designed commercial kitchen, public dining areas, as well as other considerations.
8

The socio-economic motives underlying tipping behaviour

Fong, Shu Fung 25 April 2005
Tipping is a unique phenomenon. There are various economic theories on the rationale behind tipping behaviour; two mainstream views are the narrow neoclassical view and the open-ended behavioural view. However, neither of these views provides complete explanations and insights into tipping behaviour. Tipping is a very important economic activity that accounts for a substantial part of our expenditures. Therefore the motives behind tipping should be a critical concern to us and there is a need to conduct in-depth analysis on tipping as an economic activity. <p> This study sets out to improve our understanding of tipping behaviour. In order to achieve this, possible socio-economic motives behind tipping are identified. There is an attempt to verify these motives with empirical evidence obtained in this study. A survey on restaurant tipping was designed and implemented, prompting respondents for their tip percentages as if they were dining in a restaurant. Using information so obtained, the socio-economic factors that influence individuals tipping behaviour was determined by econometric analysis.<p>Based on the results of this study, individuals may be tipping to conform to social norms, to be altruistic and to encourage better future service. Service quality, the tippers ethnic background and the tippers area of study seem to be the major determinants of tip percentages. Poor service is the main factor causing individuals to decide not to tip in a restaurant. An interesting finding is that individuals fail to accurately convert their expressed tip percentages to dollar amounts. This implies that individuals may be cognitively constrained. <p> Another noteworthy outcome is that 26% of all respondents choose to tip even when service is poor and when they are dining in a restaurant they will never visit again. This leads to the concept of a core and marginal tip. Without future service considerations, the mean tip when service is poor can be viewed as the core tip that is likely shaped by social norms and altruism. The marginal tip can be viewed as the increment in tips when service improves. Results of this study lead to the conclusion that tipping is a multi-faceted phenomenon. It is influenced by a number of different motives; therefore it is better explained by a combination of neoclassical and behavioural theories.
9

Consumer attitudes toward Quick Service Restaurants in Thailand: the study of influencing factors affecting purchase making decision

Jiranyakul, Pattaraporn, Yoksvad, Chitraporn January 2011 (has links)
Abstract Date:                                 May 11, 2011 Program:                        MIMA-International Marketing Course name:                        Master Thesis (EFO705) Title:                                  Consumer attitudes toward Quick Service Restaurants in Thailand: The study of influencing factors affecting purchase                                        making decision Authors:                         Miss Pattaraporn Jiranyakul                                       Miss Chitraporn Yoksvad Tutor:                                Johan Grinbergs Problem statement:         “What is the driving force or the reason behind the fast food consumption of the Thai consumers?”  Purpose:                         The purpose of this paper is to “investigate Thai consume attitude toward Quick Service Restaurant (QSR) on Thai                                       consumer choice and the most impportant marketing factors." Method:                          This paper has applied for the quantitative method with questionnaires survey. The hypothesis testing has been                                       fomulating in analyzing the most important factors towards Thai consumers attitudes as well as the marketing mix                                       elements. The information of this paper is collected from the data of Malardalen University database. Conclusion:                       Age and income in term of demographic variable are considered to be the most significant factors of Thai consumer                                       choice on fast food consumption. Place element of the marketing mix has come to be the major factor among Thai                                       consumers followed by product, price and promotion respectively. Keywords:                       Quick Service Restaurant, Consumer Behavior, Culture, Demographics, and Marketing Mix (4’Ps)
10

The socio-economic motives underlying tipping behaviour

Fong, Shu Fung 25 April 2005 (has links)
Tipping is a unique phenomenon. There are various economic theories on the rationale behind tipping behaviour; two mainstream views are the narrow neoclassical view and the open-ended behavioural view. However, neither of these views provides complete explanations and insights into tipping behaviour. Tipping is a very important economic activity that accounts for a substantial part of our expenditures. Therefore the motives behind tipping should be a critical concern to us and there is a need to conduct in-depth analysis on tipping as an economic activity. <p> This study sets out to improve our understanding of tipping behaviour. In order to achieve this, possible socio-economic motives behind tipping are identified. There is an attempt to verify these motives with empirical evidence obtained in this study. A survey on restaurant tipping was designed and implemented, prompting respondents for their tip percentages as if they were dining in a restaurant. Using information so obtained, the socio-economic factors that influence individuals tipping behaviour was determined by econometric analysis.<p>Based on the results of this study, individuals may be tipping to conform to social norms, to be altruistic and to encourage better future service. Service quality, the tippers ethnic background and the tippers area of study seem to be the major determinants of tip percentages. Poor service is the main factor causing individuals to decide not to tip in a restaurant. An interesting finding is that individuals fail to accurately convert their expressed tip percentages to dollar amounts. This implies that individuals may be cognitively constrained. <p> Another noteworthy outcome is that 26% of all respondents choose to tip even when service is poor and when they are dining in a restaurant they will never visit again. This leads to the concept of a core and marginal tip. Without future service considerations, the mean tip when service is poor can be viewed as the core tip that is likely shaped by social norms and altruism. The marginal tip can be viewed as the increment in tips when service improves. Results of this study lead to the conclusion that tipping is a multi-faceted phenomenon. It is influenced by a number of different motives; therefore it is better explained by a combination of neoclassical and behavioural theories.

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