Thesis (M.S.)--University of Florida, 2001. / Title from first page of PDF file. Document formatted into pages; contains x, 65 p.; also contains graphics. Vita. Includes bibliographical references (p. 63-64).

Advertising is an important mechanism by which firms are able to communicate with their current and potential consumers. An advertising campaign may satisfy a multitude of objectives for a firm. Namely, advertising can be used to create awareness for a product or brand. It may be used to inform consumers about the usage features and benefits specific to a brand or a given product, or generate favorable attitudes and preferences amongst customers. Additionally, advertising may aim to persuade consumers towards trial or purchase. All these objectives enhance e consumers’ response towards the firm and its products/brands, and in turn, advertising helps to achieve sales for the advertised firm in the long run. This dissertation examined the relationship between advertising expenditures and sales revenue at the aggregate and brand level for the Quick Service Restaurant (QSR) industry in the United States from 1986 to 2007. Two main objectives of this study were to: 1) analyze the relationship between advertising expenditures and sales revenue within the QSR industry; and 2) provide analysis of the relationship between advertising and sales revenues for leading QSR firms, in the United States during the observed period. Thus, the current study provides the most comprehensive analysis of the relationships between advertising and sales in the QSR industry to date. Hypotheses were tested by time series analysis. Specifically, a stepwise regression analysis with backwards elimination of non-significant predicators was utilized to select a set of statistically significant predictor variables. This study controlled for factors expected to affect sales revenues such as population size, price and inflationary effects. Findings from this study indicate that aggregate advertising expenditures and aggregate sales for the QSR industry in the United States were significantly and positively related from 1986 to 2007. This is the first study to examine this relationship over such an extended period of time—twenty-two years. Results from brand level show a positive and significant relationship between advertising expenditures and sales revenues for certain QSR brands. Additional analysis, explored the relationship between advertising expenditures and another measure of consumption, market share, for QSR firms in the United States during 1986 to 2007. Results from this set of analysis, demonstrated a positive and significant relationship between electronic advertising expenditures and market share for several QSR brands. A Chow test (Chow, 1960) was also conducted on the brand level models to test for the presence of structural breaks in the data. Other means of analysis are also offered, and the implications of the results to research and theory are drawn. The study also identified future directions for research. / text

The objective of this study was to examine the educational intervention that restaurant employees received to see if it reduced the number of food violations in Orange County, California, U.S.. The class, which began in 2007, is known as the Food Employee Education and Sanitation Training (FEEST). This study revealed that the post-test results from FEEST demonstrated a significant improvement in food safety knowledge, and almost all of the participants showed a significant improvement in food safety knowledge. A comparison of inspection reports immediately before and after participation in FEEST showed that food establishments greatly reduced the number of major violations, but the reduction in minor violations was minimal. Further results showed that overall, post-class inspections were not helpful in reducing the number of violations. Moreover, results showed that out of the participating restaurants, those that received a fee and formal letter requiring correction of the violations, known as a Notice of Violation (NOV) or Notice of Decision (NOD), do well on inspection reports in reducing major violations than those who did not receive one, but both types of restaurants were not able to significantly reduce the number of minor violations. These results might be associated with the knowledge and commitment of the restaurant employees. Restaurant employees are not using the food safety knowledge they gained during the educational intervention. Therefore, further training is required to educate restaurant employees, and more should be done to encourage the practice of safe food handling and sanitation.

Tiriamojo darbo pirmos dalies tema – „Besikeičiančios užsienio atstovybių veiklos ypatumų įtaka funkcinei sąrangai ir architektūrinei raiškai“. Didesnis dėmesys kreipiamas į konkretesnę pastatų paskirtį, į urbanistinį, politinį, ekonominį kontekstą ir darbinių erdvių formavimą. Pagrindiniai nagrinėjami pastatai- vyriausybinės ir kitos valstybinės institucijos, konkrečiai - ambasados. Ambasados- tai diplomatinės vienos valstybės atstovybės kitoje. Tokie pastatai dažnai turi ne vieną funkciją. Administracinė dalis, skirta tam tikriems darbuotojams, jungiama su visuomenei skirta, tam tikros valstybės kultūrą platinančia ar kita kultūrine veikla užsiimančia dalimi. / The choosen situation is in the center of Vilnius, near the old town. The function is double: embassy and social part.

This study examined the effects of facility aesthetics and music congruency on emotion and behavioural intention in the upscale restaurant environment. It followed a 3x2 between subjects design. Participants (n = 501) were exposed to a video of a particular restaurant environment and were asked to imagine themselves being in that environment. Then, the participants completed a short survey that measured their emotional state and behavioural intention. Using ANOVA and structural equation modeling, the present study showed that facility aesthetics work together with music congruency to influence behavioural intention. The results suggested that facility aesthetics was a main force driving behavioural intention. However, in the absence of a high level of facility aesthetics, music congruency can help overcome the effect of a moderate level of facility aesthetics. Furthermore, the findings showed that pleasure mediated the interaction effect of facility aesthetics and music congruency on behavioural intention. Restaurant managers may utilize facility aesthetics and music in restaurants to positively influence customers’ emotion and behavioural intention. Other practical implications and contributions are discussed as well.

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Restaurangbranschen är en del av turistindustrin och viktig för näringens utveckling. Fokus i denna studie har inriktats mot restaurangföretag och deras möjligheter att påverka gäster med hjälp av sinnesmarknadsföring. För att visa på marknadsföringens goda inverkan på företag genomfördes en observation samt intervjuer med marknadsföringsexperter och inredare. Det framkom att sinnesmarknadsföring, som involverar människans fem sinnen, ökar gästens uppehållstid och viljan att spendera pengar i besöksmiljön. Uppsatsen syftar till att belysa hur företag på ett effektivt sätt kan påverka en gästs restaurangupplevelse. Hypotesen utgår från att sinnesmarknadsföring skapar ett ökat välbehag hos gästen vilket gör det till ett effektivt sätt att marknadsföra. Resultatet av studien visar att företag med hjälp av sinnesmarknadsföring kan påverka gästen på ett djupare plan och att användandet av olika sinnesstrategier framkallar positiva känslor. / The restaurant business is part of the tourist industry and vital for the industry's development. The core of this study has been focused on restaurant businesses and their ability to influence their guests with the use of sensory marketing. To demonstrate marketing's good impact on the business, an observation and interviews with marketing experts and interior designers were conducted. It was revealed that sensory marketing, which involves the five senses, increased guest retention and willingness to spend money. This essay aims to highlight how companys effectively can influence a guest's restaurant experience. The hypothesis assumes that sensory marketing creates added pleasure for the guest and make it an effective way of marketing. Results of the study show that companies using sensory marketing can affect the visitor on a deeper level and that the use of different sensory strategies elicit positive emotions.

Background – The franchising industry in Sweden has experienced a vast growth in the recent years, and it makes up a significant part of the Swedish economy. The restaurant industry accounts for a large amount of the Swedish franchises. Due to the dynamic business environment today, companies need to increasingly strive for improvement in order to sustain their competitive advantage and to enhance their performance. Innovation may be required, and franchises are no exceptions. However, due to the nature of the franchise systems, with the franchisor imposing particular policies on the individual franchisees, the position of innovation in this context is not clear. On one hand, a franchise should act innovatively in order to remain competitive in the marketplace, but on the other hand, the franchisor limits the activities of the franchisee to ensure system uniformity through brand and quality management. The position of innovation in the franchise context is ambiguous, since very little research has been conducted on the topic. Purpose – The purpose of this thesis is to examine Swedish franchises within the restaurant industry and to determine the position of innovation in the franchise context from the perspective of the franchisee. Method – A case study with semi-structured interviews with five franchisees in a specific region in Sweden were conducted to gain empirical material on the topic of innovation within restaurant franchises. The obtained data was then analyzed with the help of existing literature on innovation and franchise systems. Conclusion – It was discovered that Swedish franchises within the restaurant industry pursue product and marketing innovation. The innovation is mostly incremental, rather than radical. Several different factors contribute to why franchisees pursue innovation. It was also identified that some Swedish franchisors take an active role in encouraging innovation in the franchises, while other franchisors have a more passive, or even discouraging stance towards franchise innovation.

In Adult Education-Restaurant students often have a negative attitude towards the subject of math. Often mathematics is associated with what experiences the students had of this subject in elementary school - experiences that many times reduce the motivation for the same that is so frequent in the catering industry, in different contexts. Mathematics more or less unconsciously permeates restaurant profession at large, and as a chef you must realize the importance of mathematics in your daily work in the kitchen.   The purpose of the work is to develop the mathematics lesson weight and volume by planning and designing more stimulating lessons accommodated in the kitchen - combining calculation problems with the work in a real kitchen environment. The aim is to help increase the students’ motivation for and understanding of the importance of mathematics in the kitchen work.   An action-oriented research method was used where students in a survey were asked to answer questions about their previous experiences with mathematics and how they themselves thought that motivating lessons on mathematics in cooking should be designed.   The survey revealed that the majority of the students thought that the mathematics lessons weight and volume preferably should take place in the kitchen. Based on the responses and previous experiences of lessons on mathematics in cooking, new lessons on mathematics in cooking were designed and held with real utensils, raw materials and recipes in the authentic cooking environment. The integration of the lessons weight and volume with the practical work in the kitchen area motivated the students. This can eventually give the students an increased understanding leaving them less negative to the subject. / Inom Vuxenutbildningen - Restaurang - visar eleverna ofta en negativ attityd till ämnet matematik, inte sällan är ämnet förknippat med hur eleverna upplevde lektionerna i grundskolan. Erfarenheter som hos eleverna många gånger bidrar till att minska motivationen för ett ämne och som är vanligt förkommande inom restaurangbranschen - i olika sammanhang. Matematiken genomsyrar mer eller mindre omedvetet restaurangyrket i stort och som kock måste du inse betydelsen av köksmatematik i det dagliga arbetet i köket. Syftet med arbetet var att utveckla matematiklektionen Vikt och volym genom att planera och skapa mer stimulerande lektioner förlagda i köket samt förena räkneuppgifter med arbete i den reella köksmiljön. Avsikten är att bidra till att öka elevernas motivation samt förståelse för matematikens betydelse i verksamheten i köket.   En aktionsinriktad forskningsmetod har använts där eleverna i en enkät fick besvara frågor om sina tidigare erfarenheter av matematik, samt hur eleverna själva ser hur motiverande köksmatematiklektioner torde vara utformade.   Undersökningen visade att flertalet av eleverna med fördel såg att matematiklektionerna Vikt och volym tog sin plats i köket. Utefter svaren samt tidigare erfarenheter från lektioner i ämnet köksmatematik, planerades och genomfördes köksmatematiklektioner integrerat med reella redskap, råvaror och recept i den autentiska köksmiljön. Integreringen av lektionen Vikt och volym till köket motiverade eleverna. Detta kan i en förlängning leda till ökad förståelse hos eleverna och därmed mindre negativitet till ämnet som sådant.

The objective of a business valuation arrangement is to reach a reasonable and acceptable opinion of value. Valuing a business entity has become less of a guessing game than before. Business valuations are two thirds science and one third art according to several theorists and practitioners. The result of a valuation is only definite if it can accurately predict the future, and given that it is not possible, there will always be an element of risk that the actual value differs from the expected estimate. There are several reasons why business valuations need to be performed. They can be categorised into three groups, namely transaction-based, tax-based, and litigation-based. Most business entities will require a business valuation at some stage. Business valuations can be categorized into different approaches and methods. The three approaches comprise the income based valuation approach, the market derived valuation approach, as well as the asset based valuation approach. Each one of these approaches has different methods that can be used under them. For the purpose of this research study, the methods used under the income based valuation approach are the discounted economic income valuation method and the direct capitalisation valuation method. The guideline publicly traded business entity valuation method and the merger and acquired business entity valuation method are used under the market derived valuation approach. When performing a business valuation under the asset based valuation approach, the asset accumulation valuation method and the capitalised excess earnings valuation method are used. In this research study a business valuation is going to be performed on a franchised restaurant, namely a Spur Steak Ranch. The particular Spur Steak Ranch that is going to be used is the Tampa Bay Spur. A franchise is a right granted to individuals or groups to market a business entity‟s products or services within a particular location. Franchising is a method of expanding a business entity on less capital than would otherwise be possible. The franchisee pays a capital lump sum to enter the franchise and accepts some of the running costs of its outlet. In addition, the franchise offers the franchisee the use of the franchise name and any goodwill related with it, the use of its business structures and support services, its product or service to sell, as well as management and staff training programmes. Franchising has become a dominant force in the distribution of products and services in several parts of the world. Any facility that prepares separate meals for eating on or off the premises falls under the title „„restaurant.‟‟ Not one restaurant is the same, and by producing meal experiences with unique characteristics, restaurants accommodate the requirements of particular customer categories. A restaurant is as much a financial entity as any other business entity. The most important elements in profitability in restaurants are economy and productivity. The franchised restaurant used in this research study is the Spur Steak Ranch which has been in South Africa for over 40 years. Allen Ambor, the founder and executive chairperson of Spur, is the person who started it all in 1967 when he invested R4,000 to open the Golden Spur in Newlands, Cape Town. Today, Spur restaurants are very popular for having play areas for children, thus, entertaining the whole family, making Spur a very popular fully-licensed franchised restaurant. The particular Spur Steak ranch used in this case study is the Tampa Bay Spur. The Tampa Bay Spur Steak Ranch is a family-oriented franchised restaurant, based on the widely known Spur concepts. The restaurant is owned by Lungisa Financial Administrators and is located in the Time Square Building, Dias Road, in Jeffrey‟s Bay. The restaurant spans in the region of 550m2 and can accommodate up to 180 customers. The Tampa Bay Spur was taken over by new owners in December 2011 and also completed a revamp that ended in March 2011. The research question and objective in this research study is to find out what combination of valuation approaches and methods seems to be the most reliable and accurate to value a franchised restaurant, particularly, a Spur Steak Ranch, and more specific the Tampa Bay Spur. To achieve this objective, five secondary objectives must be carried out. The first objective is to critically evaluate and compare popular valuation approaches and methods with each other. The second objective is to deliberate the advantages and disadvantages of each of the methods. Thirdly, to point out the uncertainty factors in valuations, for example, to calculate the discount rate by using the WACC or CAPM formula. The fourth objective is to develop an empirical case study based on actual information of a selected Spur (Tampa Bay Spur) and comparing different valuation approaches and methods with the original amount calculated by Spur after performing a business valuation on the Tampa Bay Spur. The fifth and last objective is to make recommendations regarding the valuation method used by the Spur. After performing a business valuation on the Tampa Bay Spur by using several valuation approaches and methods, calculating an average value from the different approaches and comparing it to the original value that the Spur calculated after performing a valuation on the Tampa Bay Spur, a conclusion can be made that the valuation method used by the Spur is fair and reliable. However, the method used by the Spur does not give enough insight for the buyer and seller to understand how they calculated the final value and needs improvement. / Thesis (M.Com. (Management Accountancy))--North-West University, Potchefstroom Campus, 2012.