Vad gör att eleverna känner sig anställningsbara efter Hotell & restaurangprogrammet, och vad tycker eleven är viktigast för att vara anställningsbar? Undersökningen har gjorts med hjälp av intervjuer med elever i årskurs tre på gymnasiets Hotell & Restaurangprogram. Respondenterna kommer från tre olika gymnasieskolor i sydöstra Sverige och är intervjuade några veckor innan de slutar sin utbildning. Eleverna anser att det viktigaste för anställningsbarheten är att vara trevlig, social, flexibel och anpassningsbar. På frågan om vad det är som gör att eleverna känner sig anställningsbara efter tre år på Hotell & Restaurangprogrammet anser de flesta att deras stora styrka är att de är trevliga och sociala. / What makes the students feel employable for Hotel & Restaurant program, and what the student thinks is most important to be employable? Survey has been conducted through interviews with students in grades three to upper secondary school Hotel & Restaurant Program. The respondents come from three different upper secondary schools in southeast Sweden and interviewed a few weeks before they finish their education. The students consider it important for employability is to be pleasant, sociable, flexible and adaptable. The question of what it is that makes students feel employable after three years in Hotel & Restaurant program, the majority of their great strength is that they are nice and social.

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Obesity is a rapidly growing public health threat as well as an economic problem in the United States. The recent changes in eating habits, especially the relative increase of food away from home (FAFH) consumption over the last three decades raised the possibility of causal linkage between obesity and FAFH. This study confirms the positive, significant association between the body mass index and FAFH consumption in adults, consistent with previous findings in the economic and nutrition literature. This work goes a step further, however. We demonstrate FAFH consumption at quick-service restaurants has a significantly larger effect on body mass index than FAFH consumption at full-service restaurants. Further disaggregation of FAFH by meal occasion reveals that lunch consumed away from home has the largest positive effect on body mass index compared to other meal occasions (breakfast, dinner and snacks). Survey data with missing observations or latent variables are not rare phenomena. The missing value imputation methods are combined into two groups, contingent upon the existence or absence of an underlying explicit statistical model. Explicit modeling methods include unconditional mean value imputation, conditional mean and regression imputation, stochastic regression imputation, and multiple imputation. The methods based on implicit modeling include hot deck and cold deck imputation. In the second essay, we review imputation methods commonly used in the agricultural economics literature. Our analysis revealed strong preference of researchers for the regression imputation method. We consider several alternative (regression, mean and median) single imputation methods to impute and to append prices of foods consumed at home (foods commercially purchased and prepared from ingredients) from the National Health and Nutrition Examination Survey (NHANES) dietary intake data. We also demonstrate the superiority of regression imputation method compared to the mean and median imputation methods for commercially prepared foods. For ingredient foods, the results are ambiguous with no imputation method clearly outperforming the others.

The Critical Factors of Service Encounter satisfaction: Research on Restaurant Industry Author: Shao-Feng Chao Advisor: Dr. Yi-Heng Chou Abstract According to Directorate-general of Budget Accounting and Statistics Executive Yuan¡¦s survey of commerce and service industries in 1996, the statistics showed that the weight of Taiwan¡¦s restaurant industry became more and more influential in commerce. Its contribution to economic productivity cannot be ignored. However, the smaller business size and the easiness for entry enhance the competition and make it hard for operators to survive. To succeed in operation, the managers of restaurants have to emphasize not only the quality of physical goods but also the excellence of service quality, delivering what customers need and want. Many researchers have studied on service quality in recent years. They mainly use the closed questionnaire to measure how factors influence quality. It helps to understand service quality, but there are still some disadvantages. For example, its measure is closed and customers are no more than attitude accountants. Furthermore, the results can only show a part of service process, expressing no service encounters. To see more details about the service encounter between customers and service providers, this research adopts ¡§Critical Incident Technique¡¨(CIT). Customers¡¦ and service employees¡¦ opinions about the critical incidents which impacts on service encounters of fast-food restaurants and deluxe restaurants were collected, coded, and analyzed under the dramaturgical theory and Bitner¡¦s standard (BBM principle). It is to compare customers¡¦ view with service employees¡¦ and to identify the critical factors to service encounter satisfaction of fast-food restaurants and deluxe restaurants in Taiwan. The finding of the research is as followed. I. The critical factors to service encounter satisfaction of fast-food restaurants are: A. service employees¡¦ attitude and behavior, B. service employees¡¦ professional skills, C. the timely provision of service and the response to unreasonably delay, D. the performance of service processes and systems and the response to core service failure. II. The critical factors to service encounter satisfaction of deluxe restaurants are: A. the allocation of service environment, B. service employees¡¦ attitude and behavior, C. the quality of physical products, D. the timely provision of service and the response to unreasonably delay, E. the performance of service processes and systems and the response to core service failure. III. Service employees¡¦ attitude and behavior, the timely provision of service, and the performance of service processes and systems are all the critical factors to service encounter satisfaction no matter in fast-food restaurants of in deluxe restaurants. V. The factors, service employees¡¦ professional skills and the attention to customers, are only critical to service encounter satisfaction of fast-food restaurants. VI. The factors, the allocation of service environment, the quality of physical products, and the response to customers¡¦ preference, are only critical to service encounter satisfaction of deluxe restaurants. Key words: service quality, service encounter, dramaturgical theory, critical incident technique, restaurant industry

In the face of globalization, the restaurant industry has to quickly develop chain stores that feature delicious food, rapid service, and uniqueness in order to create advantages in this traditional industry. Because of the highly labor-intensive nature of restaurant chain stores and the ever-increasing demand on high quality services from consumers for convenience and time efficiency in the competitive environment, integrating modern management concepts with a variety of information technologies to enhance the efficiency and competitiveness of the restaurant has become winning tools for businesses. This research includes several main portions. First, we use the Formosa Chang as a case to analyze the competitive situation of restaurant chain stores, including the five forces analysis, SWOT, and critical success factors for restaurant chain stores to form the four management strategies of the case study company for store expansion, marketing, products, and service. Then, the E-business status of the chain store and its upstream and downstream E-business status are investigated. Finally, the mechanism for deployment the system is reported, which includes system investigation to confirm organizational preparations and resources allotment and determine the priorities in the development of the E-business system. This is followed by system analysis, system design, system hardware and software configuration and installment. Finally, the performance of the system is evaluated. Analysis of the key performance indicators (KPI) of the case study company shows high effectiveness of e-business in improving and simplifying its operational procedures.

ABSTRACT Wei Chuan Wu Japanese Cuisine Restaurant is a newly emerging all-you-can-eat Japanese restaurant, presently there are two branches in Kaohsiung. The domestic food and beverage consumption market has appeared to develop into extremely different ways, to match up to consumers¡¦ need, an all you can eat phenomenon has risen again. The new term of all you can eat restaurant features delicacy of the cuisine, focus on the quality of ingredients, and locations are relocated from lower rental business district to the centre business district, seemingly it will lead up an all you can eat market competition. Consumers¡¦ food taste preference varies over time; the new term of all you can eat restaurant devote effort on using variety of ingredients. Due to the sluggish economic condition, consumers have become more demanding, wanting to enjoy the luxury but unwilling to spend more expense. The food and beverage industry is the first to be affected with the change of the economic condition, facing the pressure of the increasing cost of raw materials, personnel, rent and other costs. Because of the limited salary, consumers have become fussier, set menu will not satisfy the costumers anymore. This is the opportunity for the middle-size all you can eat restaurant to join into the market. An all you can eat restaurant makes 30 percent of profit, but if it is located in a higher rent cost business district, profit might only reach to 20 percent only. The owner needs to win over costumers¡¦ favor to make more profit by its quantity. Despite focusing on the quality of ingredients, the atmosphere is also an important issue; nowadays costumers not only demand for nice meal but also want to enjoy the atmosphere. The dealer of the all you can eat restaurant should not save cost for the decoration and service. The current trend even shows that ¡§location picking¡¨ is an important key to success.The rationale for conducting this research is to discuss about a newly emerging restaurant, how to search for a standard managing system in the competitive food and beverage industry to create outstanding accomplishments. Therefore following this system you can make effective management and create added value for the food and beverage franchise system and also to provide a reference managing method to the dealers afterwards. This research used Five Forces Model, SWOT Analysis, Analytical Hierarchy Process (AHP), questionnaire and experts interview for the researching method. The participants of this survey were scholars of the food and beverage industry, executive chefs, managers, assistant managers, kitchen cooks and costumers. This survey was conducted by interviewing every participant thoroughly, first by qualitative approach and then through quantitative approach. This study reveals the key factors for the success of Wei Chuan Wu that are mentioned respectively below: the flavor and taste of dishes, service quality, restaurant¡¦s atmosphere, restaurant¡¦s location and brand. The result shows the success factors of Wei Chuan Wu that are: the lower cost of rent and raw material, dishes should have distinguishing features to differentiate, good quality of service from the servers and also to provide a clean, hygienic and comfortable atmosphere to dine. These factors not only can increase the restaurant¡¦s brand but also its core competence and create costumers value. It also eliminates the threats of the sluggish economic condition, competitors¡¦ threat or any other replacing threat to create a new brand image. From the results of this research, in conclusion the key factors for a newly emerging restaurant to success are: the flavor and taste of dishes, good service and eating atmosphere. Restaurant should have its own brand and feature dishes, and provide good quality of service to increase costumers¡¦ value. To offer a clean, hygienic and comfortable eating atmosphere are also costumers¡¦ emphasis standards. This study results can provide future dealers a reference for management. Key words: Five Forces Model, SWOT Analysis, Analytical Hierarchy Process, Success Key Factors, Japanese Cuisine Restaurant

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Hotel and restaurant industry have always been seen as an industry with low status and poorworking conditions. Low wages, temporary contracts, illegal work, and sexual harassment are the rule rather than the exception when the employee’s working conditions discusses. By using the right dogmatic approach together with a social science perspective the purpose of the study has been answered. The purpose has been to contribute to a greater understanding of how it is that the hotel and restaurant industry’s poor working conditions can be maintained, the extent to which the working conditions of the employees is ensured and why mostly young people, women and people with foreign backgrounds are employed in the industry. Among people with a foreign background also includes third country nationals who come to Sweden to work. Because the hotel and restaurant industry serves as a steppingstone into the labour market it employs both young people with Swedish background as young people with foreign background. The industry has employed women for a long time and expectations of how staff within the profession should look like has led to it is common that women are employed in the industry. Because of rouge entrepreneurs who, for their own personal gain, indulged in financial crime, illegal work, fiddling with staff ledge and high incidence of temporary contracts, the poor working conditions in the industry successfully have been maintained. The injustices of the industry have over time become a kind of norm and because of this, the labour exploitation continues. The low degree of organization restricts HRFs opportunities to control the collective agreements and it tends to be the authorities who have the greatest responsibility to ensure that employees work on reasonable terms. The problems also become even greater when third-country nationals’ rights and working conditions should be checked. This is because Sweden has not ratified several important conventions about third country nationals labour conditions while statutory regulation opened up for employers to employ third country nationals. Ensuring working conditions are also affected by the individual employees’ tendency to report injustice, an example is sexual harassment from outsiders persons. In summary, conclusion is drawn that ensuring the working conditions in hotel and restaurant industry is problematized by employees’ unwillingness or fear to take action andauthorities, often inadequate, control possibilities.

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This study examines the determinants of a household’s threshold price for a restaurant meal cost increase; the level of cost increase that would cause households to either eat in restaurants less frequently or change what they would typically purchase. The design of the study is formulated using a Tobit model to examine the threshold price by differing social, economic and demographic characteristics of households in Kentucky as well as their preferences for restaurant-specific characteristics. The empirical estimates suggest that households that frequently have dinner at restaurants, households with higher incomes and households that strongly prefer full-service restaurants have a positive threshold price-range; which suggests that such households are more willing to pay an additional cost increase in restaurant meals. Conversely, households that always notice taxes before paying their checks, households close to retirement-age, and households that do not strongly prefer local-food restaurants have negative threshold price-range and are consequently less willing to pay an additional cost increase in restaurant meals.