Today’s world is characterised by considerable inconsistency. In some parts of the world people are living in starvation and malnutrition, while in some other parts of the same world, about 1.3 billion tons of food is wasted every year. We do not know enough about what contributes to food waste. However, there seems to be an emergent pattern of behaviour around sharing food. This hermeneutic phenomenological research will explore how food sharing might reduce food waste in a cultural and community-based society like Saudi Arabia through the lived experiences of restaurants and food bank employees. Research data were collected through a face-to-face semi-structured interview method from 15 participants from selected restaurants and food bank in Riyadh. Using the theory of planned behaviour (TPB) as the theoretical lens, a conceptual framework was proposed to elicit underlying behavioural and cultural factors impeding food waste reduction and the inefficiency of food sharing. Using Paul Colaizzi’s approach, the collected interview data were reviewed, analysed, and seventeen themes were elicited for further discussion. The findings suggest that culture through an affluent way of life and the show-off lifestyle of hosts continue to contribute to more food wastage. The strictly business nature of restaurants operation leads to edible food fit for human consumption ending up in the garbage. The revised conceptual framework provides insight into the factors hindering food waste reduction and food sharing. With supporting regulations and policies, food leftovers can either be distributed to people in need or put to an alternative use.

Chinese Restaurant Online System was designed to allow customers to view information about the restaurant over the Web and order some dishes online. It allows employees to login to do their work, depending on their sponsored rights.

Capes / A modelagem matemática, apresenta-se como um recurso de grande utilidade e aplicação em vários contextos, onde têm-se como foco a otimização de variados recursos. Um destes contextos consiste na alimentação praticada pelos estudantes universitários, que comumente apresenta-se com déficits nutricionais importantes que podem afetar a sua saúde e seu desempenho, necessitando de intervenções. Desta forma, o objetivo da presente tese é aplicar a modelagem matemática para o desenvolvimento de cardápios para restaurantes universitários, buscando a formulação de refeições nutricionalmente adequadas, que atendam as preferências alimentares dos estudantes e apresentem o menor custo para os estudantes e instituições. O trabalho foi dividido em cinco etapas para a sua concepção. Na primeira etapa realizou-se o levantamento de informações relacionadas às necessidades nutricionais para os indivíduos, a composição nutricional dos alimentos e os custos dos alimentos. Na segunda etapa, buscando justificar a realização da presente pesquisa, realizou-se a análise nutricional de forma conceitual das refeições servidas no almoço de um restaurante universitário no período de quatro semanas, os resultados dessa análise demonstraram que as refeições servidas no restaurante universitário apresentaram déficits de nutrientes e elevados índices de colesterol e energia. Na terceira etapa do trabalho, aplicou-se uma pesquisa por meio de um questionário a 329 estudantes universitários, buscando identificar as suas preferências alimentares em relação a um grupo pré-determinado de alimentos. Com base nos resultados anteriores, na quarta etapa elaborou-se um modelo de programação linear para a geração de refeições para restaurantes universitários. O modelo de programação linear inteira tem como função objetivo a redução dos custos da refeição, atendendo as restrições das necessidades mínimas e máximas nutricionais indicadas para o público abordado. Na quinta etapa, desenvolveu-se um algoritmo para a habilitação dos alimentos a serem utilizados pelo modelo de programação linear, onde são consideradas as preferências alimentares e busca-se a geração de refeições não repetitivas ao longo de um período pré-determinado de tempo. Buscando verificar a funcionalidade da proposta, o modelo matemático foi aplicado para a geração de refeições em um período de 10 dias e verificou-se com os resultados obtidos, que foram geradas refeições diferentes ao longo do período, atendendo as necessidades nutricionais impostas. Conclui-se que, a proposta metodológica mostra-se apta para apoiar o desenvolvimento de cardápios para restaurantes universitários, podendo ser replicada a outros contextos por meio da adequação das restrições do modelo matemático. / Mathematical modeling is a feature of great utility and application in several contexts where focus is the optimization of resources. One of these contexts consists of feeding practiced by university students who commonly presents with important nutritional deficits that can affect their health and their performance, requiring interventions.In this way, the aim of this thesis is to apply mathematical modeling to the development of menus for university restaurants seeking the formulation of nutritionally adequate meals that meet the students' food preferences and present the lowest costs for students and institutions. The research was divided into five stages for its design. In the first stage, information was collected about nutritional needs for individuals, nutritional composition of foods and costs of food. In the second stage, seeking to justify the accomplishment of the present research, the nutritional analysis of meals served at the university restaurant during a four-week period was carried out. The results of this analysis showed that meals served at the university restaurant presented deficits in nutrients and high levels of cholesterol and energy. In the third stage of the study, a questionnaire was applied to 329 university students seeking to identify their food preferences in relation to a predetermined group of foods. Based on the previous results, in the fourth stage an integer linear programming model was elaborated for the generation of meals for university restaurants. The objective of the integer linear programming model is to reduce meal costs, taking into account the minimum and maximum nutritional requirements indicated for the public concerned. In the fifth stage, an algorithm was developed to enable the foods to be used by the linear programming model, where food preferences are considered and the generation of non-repetitive meals over a predetermined period of time is sought. In order to verify the functionality of the proposal, the mathematical model was applied to the generation of meals in a period of 10 days, it was verified with the results obtained that different meals were generated throughout the period, taking into account the nutritional requirements imposed. It is concluded that the methodological proposal is suitable to support the development of menus for university restaurants, and can be replicated to other contexts through the adaptation of the mathematical model constraints.

Capes / A modelagem matemática, apresenta-se como um recurso de grande utilidade e aplicação em vários contextos, onde têm-se como foco a otimização de variados recursos. Um destes contextos consiste na alimentação praticada pelos estudantes universitários, que comumente apresenta-se com déficits nutricionais importantes que podem afetar a sua saúde e seu desempenho, necessitando de intervenções. Desta forma, o objetivo da presente tese é aplicar a modelagem matemática para o desenvolvimento de cardápios para restaurantes universitários, buscando a formulação de refeições nutricionalmente adequadas, que atendam as preferências alimentares dos estudantes e apresentem o menor custo para os estudantes e instituições. O trabalho foi dividido em cinco etapas para a sua concepção. Na primeira etapa realizou-se o levantamento de informações relacionadas às necessidades nutricionais para os indivíduos, a composição nutricional dos alimentos e os custos dos alimentos. Na segunda etapa, buscando justificar a realização da presente pesquisa, realizou-se a análise nutricional de forma conceitual das refeições servidas no almoço de um restaurante universitário no período de quatro semanas, os resultados dessa análise demonstraram que as refeições servidas no restaurante universitário apresentaram déficits de nutrientes e elevados índices de colesterol e energia. Na terceira etapa do trabalho, aplicou-se uma pesquisa por meio de um questionário a 329 estudantes universitários, buscando identificar as suas preferências alimentares em relação a um grupo pré-determinado de alimentos. Com base nos resultados anteriores, na quarta etapa elaborou-se um modelo de programação linear para a geração de refeições para restaurantes universitários. O modelo de programação linear inteira tem como função objetivo a redução dos custos da refeição, atendendo as restrições das necessidades mínimas e máximas nutricionais indicadas para o público abordado. Na quinta etapa, desenvolveu-se um algoritmo para a habilitação dos alimentos a serem utilizados pelo modelo de programação linear, onde são consideradas as preferências alimentares e busca-se a geração de refeições não repetitivas ao longo de um período pré-determinado de tempo. Buscando verificar a funcionalidade da proposta, o modelo matemático foi aplicado para a geração de refeições em um período de 10 dias e verificou-se com os resultados obtidos, que foram geradas refeições diferentes ao longo do período, atendendo as necessidades nutricionais impostas. Conclui-se que, a proposta metodológica mostra-se apta para apoiar o desenvolvimento de cardápios para restaurantes universitários, podendo ser replicada a outros contextos por meio da adequação das restrições do modelo matemático. / Mathematical modeling is a feature of great utility and application in several contexts where focus is the optimization of resources. One of these contexts consists of feeding practiced by university students who commonly presents with important nutritional deficits that can affect their health and their performance, requiring interventions.In this way, the aim of this thesis is to apply mathematical modeling to the development of menus for university restaurants seeking the formulation of nutritionally adequate meals that meet the students' food preferences and present the lowest costs for students and institutions. The research was divided into five stages for its design. In the first stage, information was collected about nutritional needs for individuals, nutritional composition of foods and costs of food. In the second stage, seeking to justify the accomplishment of the present research, the nutritional analysis of meals served at the university restaurant during a four-week period was carried out. The results of this analysis showed that meals served at the university restaurant presented deficits in nutrients and high levels of cholesterol and energy. In the third stage of the study, a questionnaire was applied to 329 university students seeking to identify their food preferences in relation to a predetermined group of foods. Based on the previous results, in the fourth stage an integer linear programming model was elaborated for the generation of meals for university restaurants. The objective of the integer linear programming model is to reduce meal costs, taking into account the minimum and maximum nutritional requirements indicated for the public concerned. In the fifth stage, an algorithm was developed to enable the foods to be used by the linear programming model, where food preferences are considered and the generation of non-repetitive meals over a predetermined period of time is sought. In order to verify the functionality of the proposal, the mathematical model was applied to the generation of meals in a period of 10 days, it was verified with the results obtained that different meals were generated throughout the period, taking into account the nutritional requirements imposed. It is concluded that the methodological proposal is suitable to support the development of menus for university restaurants, and can be replicated to other contexts through the adaptation of the mathematical model constraints.

Submitted in fulfillment of the requirements for the Masters in Business Administration, Durban University of Technology, Durban, South Africa, 2016. / This study is aimed to explore the perceptions and attitudes of South African towards products or services of foreign origin, in particular a Jamaican restaurant in Pretoria. The study objectives were to explore that perceptions and attitudes of South Africans toward products and services of foreign origin, investigating the various factors influencing the consumer buyer behaviour towards products including foreign products and services, and to make recommendations regarding the marketing of foreign products and services. A literature review was conducted which detailed the factors influencing consumer buyer behaviour and the various components of the country of origin effect that has consequences on the marketing of products of foreign origin. The study was a quantitative study where a sample of 231 participants between 18 and 65 years of age were selected using availability sampling at a shopping mall in Pretoria. Questionnaires were given to selected participants who completed and returned the completed questionnaire to the researcher. All the selected participants completely filled the questionnaires. The data from the questionnaires was collated using Microsoft Excel spreadsheets. The data was then presented as pie and bar charts generated from the frequency tables. Data was analysed using simple descriptive statistics, interpreting the meaning of the data and discussing the data in line with the findings of the literature review. The results showed that the participants’ responses displayed significant phenomena that relates to the perceptions and attitudes of citizens towards foreign products and services. The results demonstrated that many of the participants displayed a significant degree of animosity against foreign products, with ethnocentrism and patriotism. There was also a display of a degree of protectionism of the local industry from the influx of foreign products and services. A significant number of participants also stated that foreign goods must be regulated through higher taxation to protect the local manufacturing industry and prevent further unemployment. However, the results also showed that a significant number of participants do not display animosity towards foreign goods, and neither do they feel bound by ethnocentrism and patriotism, hence they perceive that buying foreign goods is an option. Participants also noted that they consider the country of origin of the products so as to determine the perceived quality, price and utility, often from the perceived country image. / M

El presente estudio busca demostrar de manera comercial, económica, técnica y social la viabilidad de la instalación de una cadena de restaurantes de pollo a la brasa con sabor a Pisco. / This study seeks to demonstrate commercial, economic, technical and social way the feasibility of installing a restaurant chain grilled chicken flavored Pisco. / Trabajo de investigación

El presente proyecto tiene como finalidad mostrar la posibilidad de crear un restaurante de comida saludable con asesoría nutricional en la zona de Sanhattan del distrito de San Isidro. El servicio busca complacer al consumidor presentándole platos innovadores, rápidos y personalizados de alta calidad. / This project aims to show the possibility of creating a healthy food restaurant with nutritional advice in the Sanhattan area of San Isidro district. The service seeks to please the consumer by presenting innovative, fast and personalized dishes of high quality. / Trabajo de investigación

The purpose of this study was to develop a Point Of Sale system which helps owners to cut restaurant losses, improve customer service, reduce employee mistakes, and increase profitability. mOrder-Servers is touch screen oprerated at the point of sale, It has an easy to follow screen layout, and the simplicity of a windows based interface.

The purpose of this project is to manage restaurants using a software system called GRIPED (Get the Right Price Every day). The system is designed to cover quality control, food cost control and portion control for better management of a restaurant.