published_or_final_version / Business Administration / Master / Master of Business Administration

published_or_final_version / Business Administration / Master / Master of Business Administration

by Tang Mui-Yin Helen, Wong Man-Lai Bridget. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1987. / Bibliography: leaves 185-188.

by Cheung Fung-yan, Grace, Chui Lai-ming, Dawn. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1993. / Includes bibliographical references (leaves 102-104). / ABSTRACT --- p.ii / TABLE OF CONTENTS --- p.v / PREFACE --- p.vii / ACKNOWLEDGEMENTS --- p.viii / Chapter / Chapter I. --- INTRODUCTION --- p.1 / Objectives --- p.2 / Report Organization --- p.3 / Chapter II. --- MARKET PROFILE: OPPORTUNITIES AND THREATS --- p.5 / Macro-environment Analysis --- p.6 / Micro-environment Analysis --- p.20 / A General Overview of the Opportunities and Threats for the Restaurant Business --- p.28 / Chapter III. --- CUSTOMER PROFILE --- p.31 / Needs --- p.31 / Market Segmentation --- p.34 / Summary --- p.38 / Chapter IV. --- METHODOLOGY --- p.40 / Secondary Data Collection --- p.40 / Primary Data Collection --- p.41 / Chapter V. --- FINDINGS AND ANALYSIS --- p.43 / Focus Groups Interviews --- p.43 / In-depth Interviews --- p.44 / Consumers' Attitudes About the Setting up of a Health Food Restaurant --- p.51 / Marketing Strategies for the Existing Restaurants --- p.52 / Chapter VI. --- MARKETING PLAN AND STRATEGY --- p.57 / Key Elements to Construct a Restaurant Marketing Plan --- p.57 / Product --- p.59 / Price --- p.65 / Promotion --- p.67 / Sales Force --- p.70 / Distribution --- p.72 / Summary --- p.74 / Chapter VII. --- BUSINESS PLAN --- p.75 / Initial Capital Requirement --- p.75 / Financing --- p.81 / Control --- p.82 / Summary --- p.88 / Chapter VIII. --- CONCLUSION --- p.89 / APPENDIX --- p.92 / BIBLIOGRAPHY --- p.102

Chow Man-wai. / Thesis submitted in: August 2002. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2003. / Includes bibliographical references (leaves 104-107). / Abstracts in English and Chinese. / Abstract --- p.i / Acknowledgement --- p.iii / Table of Content --- p.iv / Chapter Chapter 1 --- Introduction --- p.1 / Chapter 1.1 --- Scope of Study --- p.1 / Chapter 1.2 --- Literature Review --- p.5 / Chapter 1.2.1 --- Capitalist Labor Process --- p.5 / Chapter 1.2.2 --- Fast Food Jobs --- p.7 / Chapter 1.2.3 --- Youth and Part-Time Work --- p.9 / Chapter 1.2.4 --- No Shame in my Game --- p.11 / Chapter 1.2.5 --- Social Class --- p.11 / Chapter 1.3 --- Methodology --- p.12 / Chapter 1.3.1 --- Participant Observation --- p.13 / Chapter 1.3.2 --- Interviews --- p.14 / Chapter 1.3.3 --- Written Materials and the Internet --- p.15 / Chapter 1.4 --- Theoretical Framework --- p.16 / Chapter Chapter 2 --- Portraits of the Fast Food Workers --- p.17 / Chapter 2.1 --- General Understandings of the Hamburger Flippers --- p.17 / Chapter 2.1.1 --- Age --- p.17 / Chapter 2.1.2 --- Gender --- p.18 / Chapter 2.1.3 --- Education --- p.20 / Chapter 2.1.4 --- Family --- p.23 / Chapter 2.2 --- The Young Burger Master Workers --- p.24 / Chapter 2.2.1 --- Ah How's World --- p.25 / Chapter 2.2.2 --- Ah Tung's World --- p.28 / Chapter 2.2.3 --- Kat's World --- p.32 / Chapter 2.2.4 --- Ada's World --- p.34 / Chapter 2.2.5 --- Ah Yan's World --- p.38 / Chapter Chapter 3 --- Working at Burger Master --- p.41 / Chapter 3.1 --- QSC --- p.41 / Chapter 3.2 --- Inside the Restaurant --- p.42 / Chapter 3.3 --- Learning the Job --- p.44 / Chapter 3.4 --- Teamwork Spirit --- p.49 / Chapter 3.5 --- The Management Ladder --- p.52 / Chapter 3.6 --- Hidden Skills --- p.53 / Chapter Chapter 4 --- Cultural Challenges --- p.55 / Chapter 4.1 --- Public Perceptions --- p.55 / Chapter 4.1.1 --- Having No Future --- p.55 / Chapter 4.1.2 --- Any Idiot Can Do It --- p.56 / Chapter 4.1.3 --- Toilet-Washing Job --- p.58 / Chapter 4.2 --- Organizational Culture --- p.59 / Chapter 4.2.1 --- The Burger Master Family --- p.60 / Chapter 4.2.2 --- Handling Insults --- p.66 / Chapter 4.2.3 --- "Providing ""Opportunities""" --- p.68 / Chapter Chapter 5 --- Dead End Work? --- p.70 / Chapter 5.1 --- Part-Time Workers --- p.70 / Chapter 5.2 --- Full-Time Workers --- p.72 / Chapter 5.2.1 --- An Honored Identity --- p.73 / Chapter 5.2.2 --- Temporary Shelter --- p.75 / Chapter 5.2.3 --- No Alternatives? --- p.77 / Chapter 5.2.4 --- Importance of Family --- p.78 / Chapter 5.3 --- Quitting --- p.81 / Chapter 5.3.1 --- Part-Time Workers --- p.82 / Chapter 5.3.2 --- Full-Time Workers --- p.83 / Chapter 5.4 --- Entering the Real World --- p.84 / Chapter 5.4.1 --- The Outside Track --- p.85 / Chapter 5.4.2 --- The Inside Track --- p.88 / Chapter 5.5 --- Acquiring Human Capital --- p.89 / Chapter 5.5.1 --- Rediscovering the Value of Education --- p.90 / Chapter 5.5.2 --- Discipline --- p.91 / Chapter 5.6 --- Dead End Work? --- p.92 / Chapter Chapter 6 --- Conclusion --- p.93 / Appendix --- p.102 / Bibliography --- p.104

The thesis offers a gastronomic meditation on the ambiguity and complexity of meanings signified by McDonald’s as one of the most powerful food symbols of the late twentieth-century Western society. Using an advance on the structuralist perspective, the thesis argues that it is important to understand food not simply as a surface representation of the social order but as a product of a constant, constitutive dialectic between order and disorder and a dual perception of order. The search for the complex meanings of McDonald’s is pursued firstly by bringing the concept of disorder to centre stage to form a dialectic relationship between order and disorder; secondly, by setting McDonald’s at the interface of modernity and post modernity, positioned in an intersection of two competing versions of the history of food and of order as expressed through food. Here the dominant historical narrative expresses the triumph of the order of the bourgeoisie through the work of Elias and ‘the civilizing process’, with the counter-narrative of Bakhtin’s theory of the carnivalesque highlighting the continuing importance of disorder. These narratives are explored at two key moments of food history, where the order/disorder dialectic can be seen to play a different role. The first is the interface of medieval ‘disorder’ and the coming bourgeois order of modernity, where Rabelais is the key text and secondly; the early nineteenth-century, where Brillat-Savarin is used as a marker of the triumph of eighteenth-century rationalism. It is only by reference to the order/disorder dialectic and the duality of order that the ambiguity of complex food symbols such as McDonald’s can be better understood, and thus become, importantly, a meditation on the nature of society in the pursuit of an examined existence. / Doctor of Philosophy (PhD)

Approximately 98% of lamb and sheep, 60% of cattle and 85% of deer in New Zealand are halal slaughtered each year. The high production of halal meat in the country has lead Tourism New Zealand's Chief Executive Officer, George Hickton, to believe that it would be easier to promote New Zealand as a destination for Muslim travellers. However, research has shown that the majority of Muslim travellers find it difficult to obtain halal food in the country. To understand why the access to halal food is limited for travellers, this study specifically investigates the management and promotion of halal food in restaurants. Data was obtained using a questionnaire that was administered through face-to-face interviews.Since the total population of halal restaurants in New Zealand was unknown, a snowball sampling method was chosen as it was the most efficient and economical way of locating a group of restaurants that was 'hidden'. The locations for sample selection were Auckland, Wellington, Christchurch and Dunedin, which have the highest population of Muslims and are also major tourist destinations. Results, obtained from a sample of 99 halal restaurants, indicate that nearly four out of ten respondents did not agree that the Muslim tourist market is significant to their business. Many were also reluctant to promote their halal food or put up the halal sign in front of their shop. Yet the number of halal restaurants in New Zealand has risen tremendously as a result of the rapidly growing domestic Muslim population. Given the increased risk of fraud, Muslim consumers in New Zealand are in urgent need of halal statutory regulations, as well as stronger guidelines pertaining to the issue of halal food. Additionally, there is also a need to establish and implement an effective halal certification system that is standard throughout the country. The issue of halal slaughter being associated with cruelty to animals will also need to be addressed. Concerted efforts should be made to understand this sentiment and to counter it with appropriate scientific information.

Thesis (M.S.P.H.)--University of Michigan, 1938.

Thesis (M.S.P.H.)--University of Michigan, 1938.

Thesis (Ph.D.)--University of Western Sydney, 2008. / A thesis submitted to the University of Western Sydney, College of Arts, Centre for Cultural Research, in fulfilment of the requirements for the degree of Doctor of Philosophy. Includes bibliography.