The hospitality industry in recent years has become intensely competitive. Better communication between industry professionals and educators is important for university programs to provide relevant learning experiences for students. The purpose of this study was to determine competencies that hotel and restaurant professionals deem necessary for the success of graduates in the industry. Thirty supervisors of hotel and restaurant management majors who graduated from the University of North Texas from 1990 through 1992 responded to the research questionnaire. The supervisors were given 36 competencies and asked to rate their level of importance. Percentages were used to identify the most important competencies. The skills most frequently identified as important by the industry professionals surveyed were leadership skills, professional ethics, personnel management, and understanding the different laws that affect hospitality operations and management.

Master of Science / Department of Hospitality Management / Kevin Roberts / Restaurant managers are responsible for the daily operation, coordination of staff, and profitability in the one million plus restaurants in the United States. However, the restaurant industry has a high management turnover rate and the identification of any process that may help restaurant owners identify, hire, and retain qualified managers is vital to the success of any operation, and the industry as a whole. Clearly identifying competencies that are needed for a manager to be successful might help in lowering the turnover rate and ensure that operations are successful. Not only will the identification of competencies benefit operators, it will also provide information for faculty in hospitality programs to build and adapt curriculum to meet the demands of industry. Few studies have focused on restaurant manager competencies and most are over 20 years old, and no studies have explored future competencies. Thus, the purpose of this study is to determine present and future restaurant management competencies. Specific questions include: 1. Which competencies are necessary for entry-level restaurant managers? 2. How will entry-level management competencies change in the next 10 years? 3. What is the magnitude of change between current and future restaurant manager competencies? The sample for this study included 123 restaurant managers in the United States, and yielded a 21.9% response rate. Most of the highest ranked competencies are soft skills. Managers ranked leadership skills as the most important competency, while education was ranked lowest. Interestingly, when exploring individual competencies, results of present compared to future competencies showed a slight decrease in mean score. Paired Samples T-tests were used to explore differences between present and future competencies and between the different domains. Few significant differences were found, though education was the only competency with a significantly higher future mean. Managerial implications, limitations, and directions for future studies are discussed.

Locavore is a restaurant centered around the principles of sustainable agriculture: foodthat is organically, humanely, and sustainably raised from farms and cooperatives nofurther than 150 miles from Richmond - thus the "local" in Locavore. Like all restaurants,certain programmatic requirements were standard such as providing places to store,prepare, and eat the food, and restrooms. Yet the design of the space also helps answerthe following questions: How does sustainable differ from organic? Is local necessarily better than foreign? How does a restaurant embody community?

This study was conducted to investigate the impact of restaurant facilities, belonging to a B&B and leased to a professional restaurateur, upon the revenue of the B&B. This study assessed the physical demands placed on the B&B operator by an on-premises restaurant. Lack of sufficient data precluded proving the premise that an on-premises restaurant leased to a restaurateur would increase the income of the B&B without placing undue physical demands on the B&B operator. However, many contributing factors support the importance of a B&B having an on-premises restaurant that is leased to a professional restaurateur.

OF THE THESIS Name: Bc. Veronika Coufalová, DiS. Specialization: Adictology Head of the thesis: Mgr. Jaroslav Vacek Opponent: Ing., Mgr., Bc. Vendula Běláčková Pages: 83 The name of the thesis: EFFECT OF PARTIAL PROHIBITION ON RESTAURANTS FROM THE PERSPECTIVE OF EMPLOYEES: A QUALITATIVE INVESTIGATION This thesis deals with how the prohibition reflected in the attitudes and behavior of employees and the behavior of consumers in restaurants and bars. The theoretical part is focused on the main substances alcohol and methanol, next on the related topics methanol cases and related facts in criminology. Another chapter is aimed at the prohibition in the country. The research was carried out through qualitative methods of data collection, which was formulated in the form of interviews, which were designed according to the draft of the questionnaire. This research was anonymous, respondents were informed of the ethical rules and the possibility of withdrawing from the research file. Next were used methods expert estimates for research changes in behavior and the method of triangulation. In the research was included 30 restaurants and bars selected nomination technique. Results are evaluated on the basis of data transferred from the audio recording into Excel spreadsheets, where it was possible to insert...

Hotellbranschen och flygbranschen har länge använt sig av Revenue Management för att kartlägga sin efterfrågan för att på så sätt öka sina intäkter samtidigt som de ökar värdet för sina kunder och gäster. Då restaurangbranschen på många sätt liknar dessa två branscher kan det anses förbryllande och problematiskt att strategin inte implementerats i lika stor omfattning på restaurang.   Denna studie undersöker ur ett Revenue Management-perspektiv hur en medelstor restaurang belägen centralt i en medelstor svensk stad skapar och styr intäkter för att undersöka och föreslå implementering av strategier för bättre lönsamhet. Detta undersöks genom kvantitativa observationer av restaurangens gäster samt en kvalitativ intervju med vd:n för restaurangen och restaurangchefen.   Resultatet visar att restaurangens gäster erbjuds mer tid än de behöver för sitt besök, personalen kontrollerar gästers sittid genom arbetsrutiner och bokningssystem samt att ägarna gör ytliga analyser av data för att öka beläggning.   Vi ser att restaurangen använder sig av RRM-tekniker som paketering, kontroll och spridning av beläggning och sittid. De har också skapat en framgångsrik kampanj genom ytlig analys av beläggningsdata. Vi ser möjligheter för förbättring i restaurangens bordsval och användning av borden och föreslår därför att restaurangen byter ut några av sina bord samt ändrar personalens arbetsrutiner kring hur de avgränsar sina bord. Vi anser att det kan vara problematiskt att de inte analyserar all den data deras kassa- och bokningssystem erbjuder och föreslår därför att de försöker ta till vara denna för att lättare förstå sina gästers behov och beteende. På så vis kan de möjliggöra en segmentering av sina gäster som de kan skapa riktade erbjudanden till och således öka gästens uppfattade värde på restaurangbesöket. Detta för att RM bygger på att erbjuda rätt produkt, till rätt person, till rätt pris, vid rätt plats och vid rätt tillfälle.

Typescript (photocopy). / Digitized by Kansas Correctional Industries / Department: Dietetics, Restaurant, and Institutional Management.

The aim of this thesis is to determine the current situation of gastronomy in the Czech Republic, in particular the use of marketing tools in the field of gastronomic services. The theoretical part deals with the characteristics of gastronomy, the definition of terms, the awareness of the formation of gastronomy and its evolution in time. Specifies marketing, gastronomic services and describes the various components of the marketing mix. It also defines the services of caterers and basic regulations for gastronomic operation. The analytical part describes the czech gastronomy development, analyzes individual marketing tool in the field of gastronomic services and the major gastro projects, events and culinary guides. The conclusion summarizes lessons learned and proposes the basic starting points to improve the current situation on the catering services market.

Master's thesis on the topic Business plan consists of two parts. The first part is theoretical and describes some aspects of business and then also the structure of the business plan. The second part is practical and includes the actual business plan for establishing a restaurant Grill House. The key parts of the plan are executive summary, analysis of the area, marketing and financial plan. The aim of this plan is to develop a business plan for a restaurant.

Master of Science / Department of Food, Nutrition, Dietetics and Health / Delores Chambers / With increasing global e-commerce scenario, online shopping has become a part of our day-to-day life for products ranging from food to clothing and electronics. With globalization on one hand and tremendous change in the lifestyle of people, on the other hand, eating food outside of the home has also become an inevitable part of life nowadays. This study was designed to understand how photographs and information of the products influence the purchase behavior of consumers, to increase the purchase intent and liking of clothing sold online and food in a restaurant. The objectives of this study were to determine which type of photograph/description would have higher liking and purchase intent by consumers when they are shopping for clothes online and when ordering food in a restaurant. It also aimed to use different types of product descriptions to find any differences in overall liking, product perception, and purchase intent. An online survey was conducted with Indian women (n=600) through Qualtrics software. Data about demographics, overall liking, purchase intent and level of information gained based on the photographs were inquired for different type of photographic presentation of saris and Indian curries in two different sections. ANOVA, Correspondence Analysis (CA), frequency count analysis and descriptive statistics were employed for data analysis using XLSTAT software. In case of online shopping for clothing, especially saris, the results revealed that adding photographs of a model with/without a description to be a better presentation method as it acts as a virtual representation of the seller and is believed to establish trust between the consumers and the sellers. This thereby would lead to significantly higher overall liking, level of being informed and purchase intent. Similarly, in the case of restaurant shopping for food where the effect of photographs on a restaurant menu was studied, adding photographs of the food along with the sides with/without description was found to be a better presentation method. This was in turn related to significantly higher overall liking, level of being informed and purchase intent. Though there are no differences in the type of description added to the picture, adding information about the product was still found to be a critical factor for higher liking and purchase intent in both cases.