Thesis (Ph.D.)--Touro University International, 2007. / Adviser: Marc Strassburg. Includes bibliographical references.

No description available.

There is a movement underway to eliminate the practice of tipping restaurant servers that is gaining momentum (Goldberger, 2015). In lieu of gratuities, restaurants are simply raising menu prices or assessing a service charge and paying servers a fixed hourly wage (Kummer, 2016). Before restaurateurs can adopt such a strategy, they need to thoroughly understand the factors that affect tipping behavior in order to develop meaningful fixed wage rates that do not diminish service levels or employee morale. The first step in this process is a better understanding of the determinants of tipping rates. The existing research has identified many factors that influence tipping rates. Some factors are outside of the server’s control such as the server’s and the customer’s race, the size of the bill, the size of the dining party, and whether or not alcohol was consumed. Other factors are within the servers control such as the quality of the service, whether they squatted at the table, or wrote a smiley face on the guest check. Most of this research, however, is based on empirical analysis using small samples sizes and/or questionnaires that may not reflect actual behavior, or data from interviews based on what consumers say they did. The contribution of this research is that I identified two additional significant determinants of tipping rates, sales tax rates and discount rates, which have not previously been studied. This research also extends the previous research related to the impact of bill size and dining party size but with a significantly larger sample. The study presented herein includes an analysis over 75 million guest checks from 43 brand-name restaurants across 1,202 locations over three years to understand precisely how customers behaved. The data were analyzed using a two-way fixed effects, ordinary least squares model to limit time and spatial controls to a single national time trend with state fixed effects. The state fixed effects control for differences across states that are fixed over time and quarterly fixed effects will control for factors that impact tipping rates equally across all states in a given quarter. Robust standard errors were clustered for the 43 restaurant brands and twelve quarters of time to account for temporal serial correlation in the error terms within the locations. The analysis revealed that there is a positive relationship between sales tax rates and tipping rates and an inverse relationship between discount rates and tipping rates. This essentially implies that consumers are tipping on the post-tax bill net of any discounts. The study also confirms the results of certain prior research in that both party size and bill size are inversely related to tipping rates up to a certain point.

M.Sc. (Geography) / Republiek Voedsel (Edms) Bpk. was established in 1981 with the purpose of owning and operating KFC restaurants in South Africa and today successfully operates 40 KFC restaurants in Gauteng, the Free State, Northern Cape and North-West Province. This study endeavoured to create a model that could be used as an instrument to ensure that all possible variables influencing the selection of a site were considered when deciding where to build a KFC restaurant. The creation and use of an analogue data base containing the market variables, operational requirements and financial performance of all the Company's restaurants were fundamental to the success of the model. In general, the model should enable the researcher to identify under-utilized as well as non-utilized markets. Shortcomings in respect of existing restaurants and missed opportunities in the market area would be identified and exploited for the benefit of the market population and KFC/Republiek Voedsel. The specific purpose of this study was to test the validity of the proposed site selection model in the town of Edenvale, where the existing KFC is more than 10 years old. The market population characteristics, trade zone borders, market competition and traffic generators, all factors that influence the purchase pattern of the existing KFC customer base, were determined through a sample study.

The main aim of this thesis is to analyse restaurants in Prague which offer special dishes for people who suffer from celiac disease. Theoretical part consists of definition and history of celiac disease, symptoms of celiac disease etc. One of the aims of the practical part is to create a free city map with marked restaurants suitable for people who suffer from celiac disease. The author conducted a survey among tourists whether they would appreciate this kind of map.

The problem of this study is to determine those factors and characteristics that establish the supper club as a separate entity in the field of commercial food service operations. The policies and practices of the supper club will be contrasted with the policies and practices of restaurants and private clubs. / Typescript. / "June, 1957." / "Submitted to the Graduate Council of Florida State University in partial fulfillment of the requirements for the degree of Master of Science." / Includes bibliographical references.

No description available.

Snug Harbor is a collection of poetry dealing with a collective working history and the personal working history of growing up in various restaurants around Upstate New York.

A case study of a Richmond, Virginia restaurant was conducted using the process of designing, developing, and implementing a new restaurant concept. It was hypothesized that the proposed framework offered a workable, systematic model capable of providing the restauranteur with a “step-by-step” organized approach to concept renewal or revitalization. The project involved holding 13 meetings between May 1981 and March 1982. The purpose of the case study was to provide an example of how to approach the design, development, and implementation of a new or revitalized restaurant concept. / Master of Science

The objectives of this study included the development of a classification system for the restaurant industry in Virginia and the provision of an operating data base to be used in the future to asess annual changes and mate trend comparisons. A questionnaire was mailed to 2,864 restaurant operations which were randomly selected from the total population of restaurants in Virginia. Demographic data, as well as financial information was collected from a total of 120 respondants. Results for the entire sample were reported at the .1 level of confidence. Operating characteristics, ratios, and a sample Profit and Loss statement was reported for the entire sample. A classification system was developed and the sample was broken down according to it. This system includes major class divisions for type of restaurant, type of management, total sales volume, and general location. Results are compared to other sources of information pertaining to the restaurant industry in Virginia. This study provides industry members with a source of comparative information. It is also useful as a data base upon which future comparisons can be made utilizing the classification system. / M. S.