For more than a decade (2001 – 2012) there has been extensive research conducted on the impact of marketing on food consumption, the promotion of healthy lifestyles and the use of media communication channels in the restaurant industry. However, no known research has focused specifically on the healthy fast-casual restaurant segment with a specific focus on media communication channels. This study attempts to address this limitation. The study deals with selected media communication channels and their influence on the healthy lifestyle perceptions and healthy lifestyle purchase intentions of young adult consumers in South Africa. The study considers the impact that a more selective choice of media communication channel can have on restaurants in the healthy fast-casual restaurant segment. Media communication channels are a vital part of a restaurant’s marketing communication program as they transmit messages between the business and its target market. In South Africa’s restaurant industry, there are numerous businesses that are conveying messages to consumers regarding their market offerings. This advertising clutter is aggravated by healthy fast-casual restaurants needing to compete against traditional fast-casual restaurants who are adding healthier items to their menus. The study’s secondary research included a literature review on marketing communication, selected media communication channels (print media, display media, broadcast media and online media) and the South African restaurant industry (with a focus on the healthy fast-casual segment). In addition, perception and purchase intention were discussed with a focus on healthy lifestyles and young adult consumers. In order to establish the influence of the selected media communication channels (print media, display media, broadcast media and online media) on young adults’ healthy lifestyle perceptions and healthy lifestyle purchase intentions an empirical investigation was also conducted. A positivistic research paradigm was used as quantitative methods were performed to identify significant relationships among the selected variables. The sample consisted of students from the Nelson Mandela Metropolitan University. A total of 440 questionnaires were distributed, with 350 usable. Therefore, a response rate of 79.55 per cent was obtained. The empirical investigation revealed that the items in the questionnaire that were used to gather information about healthy lifestyle perception and healthy lifestyle purchase intention loaded together on one factor which was renamed healthy lifestyle buying behaviour. Multiple regression analysis indicated that positive and statistically significant relationships existed between print media and healthy lifestyle buying behaviour and between online media and the healthy lifestyle buying behaviour of young adults. These relationships imply that an increased use of print media will reflect increased buying behaviour that supports healthy lifestyles amongst young adults. Similarly, the more online media is used, the more young adult buying behaviour will reflect healthier choices. This implies that restaurants in the healthy fast-casual restaurant segment can increase the demand for their market offerings and stand out amongst the advertising clutter through a more deliberate use of print media and online media. The study includes strategies that can be used to improve the use of print media and online media in order to influence the healthy lifestyle buying behaviour of young adults. Healthy lifestyle buying behaviours essentially will increase the demand for goods that support healthy lifestyles and therefore increase the demand for healthy fast-casual restaurants. The provision of healthy menu items and a more focused marketing program can be used as a strategy to attract more young adults as consumers, to grow business relationships with this target market, to enhance business performance and to create a healthier South African community.

This study was conducted to determine which incentive programs best influence young workers in corporate casual restaurants. The server and bar staff of the Chili's division of Brinker International, Inc. were surveyed in 18 stores in the Dallas area. From the sample. 356 usable surveys were received. The study was designed to obtain feedback about existing and future incentive programs that will enhance development of a positive working environment, along with higher productivity and a lower turnover rate.

The primary objective of this study was to conduct an exploratory investigation of the process of strategy implementation in multi-unit restaurant firms. A model comprised of five context variables and five process variables was developed on the basis of a review of the theoretical literature about the restaurant industry, strategy implementation, and organization theory. Qualitative research methods, specifically case study design, concept mapping, and matrix analysis were used to collect and analyze the data from three firms. The findings from this investigation included 14 propositions that explain the associations between the variables and other factors found to affect implementation in the three companies, which were investigated. A new framework was developed from the propositions that further delineates the strategy implementation process. The framework introduces four additional variables found to be involved in the implementation process: life cycle stage of the firm, size and geographic dispersion of the firm, manager demographics, and training. Three primary context variables, organizational culture, organizational structure, and perceived environmental uncertainty; and three primary process variables, information processing, planning and control, and resource allocation were found to have a major effect on strategy implementation. The results obtained provide a basis for further study of the implementation process. / Ph. D.

The main purpose of this study was 1) to determine the current status of research and development activities in the foodservice industry, with precise emphasis on lodging and restaurant segments, and its supplier-- food equipment manufacturers, 2) to ascertain the perceived future need for research and development in the industries identified in number 1, and 3) to formulate major research thrusts for the 1980’s. The data for this study were collected between March and April of 1982 through questionnaires that were sent to 881 organizations in foodservice and related industries across the nation. A total of 231 respondents participating in the study which provide information on research and development activities, as well as demographic data. Frequency distribution of the tallied responses as the respondents answered the twenty-two questions in the questionnaire are reported. This provides a general overview of the samples demographically as well as the R & D profiles. The R & D profiles describe the industry segments in terms of their R & D expenditure, number of R & D staff members, the internal process of research projects from initiation to market introduction, the current level of activities in research and development activities, as well as their perceived research problems in the future. Six sets of hypotheses were established to determine the relationship between the R & D efforts and selected variables that were assumed to demonstrate a correlation with extensive efforts in R & D. T-test, Wilcoxon’s rank sum, analysis of variance, Jonkeere and Gamma tests were utilized to test these hypotheses whenever possible. The level of significance was set at 0.05. The results indicate that there were statistically significant differences in the level of business volume and the size of company among the total respondents and the intensity of the research and development efforts. / Master of Science

Yes / The growing popularity of robot-related research contexts in hospitality and tourism calls for in-depth analysis of how different product/service designs strategies integrating robots may influence customers’ experiences. Employing a scenario-based 2×2×2 experimental research design, this study assesses service robots applied at three different product/service levels (i.e., core, facilitating, and augmented). From surveying 378 customers of mid-priced casual restaurants and 312 tourists of a mid-priced theme park restaurant, findings of the study suggest that using robots at all three product/service levels lead to a more positive educational experience but not entertainment experience. The study further extends the literature by positioning dining at a robotic restaurant as an important occasion to showcase the latest technologies to customers. By providing memorable entertainment and educational experiences, customers’ technology readiness could be enhanced, making them more willing to try new technologies. Such a focus brings in unique contributions both in literature and practice. / The full text will be available at the end of the publisher's embargo: 20th June 2024

Source: Dissertation Abstracts International, Volume: 70-07, Section: B, page: 4054. Adviser: Benjamin C. Amick. Includes bibliographical references.

This study examines customer service in selected restaurants in the Tshwane area. It is aimed at establishing criteria for excellent customer service in restaurants, which can serve as the basis for building good relationships with customers. An extensive literature study was undertaken and aspects that were discussed in the secondary research include the various components of customer service, as well as the marketing environment of restaurants in South Africa and the Tshwane Area. An empirical study was conducted to namely to investigate customer service in selected restaurants in the Tshwane Area, with the aim to establish criteria for excellent customer service as a benchmark for establishing relationships with customers, by means of an exploratory study. A self-administered survey was conducted whereby questionnaires were handed to restaurant patrons with the restaurant bill folder. Based on the research results, criteria were developed for excellent customer service which can be used as a benchmark for establishing relationships with customers, by providing customer satisfaction, which leads to customer retention, loyalty and ultimately profitability for an organisation. / Business Management / M. Com. (Business Management)

The continued growth of the UK dining out industry, and the unceasing trend in popularity for customers to spend time and money eating outside the home, has led to an increase in the number of dining out establishments, and competition between businesses. Although there have been studies examining aspects of the restaurant industry and food consumption outside the home, very little research has looked specifically at customer expectations. Therefore, this thesis examines customer expectations associated with the meal experience in relation to the varying costs of dining out opportunities. In addition, the study reflects on customers’ socio-economic characteristics combined with their perception of differing anticipated costs in order to provide customer typologies, each with varying expectations of the dining out experience. It is intended that by focussing on and amalgamating the areas of expectation, cost and socio-economic factors, the conclusions obtained will contribute to a new understanding relating to customer expectations. The study invited e-subscribers of Delicious Magazine’s national website, to participate in quantitative research regarding both expectations of dining out and social factors. By examining the data from a large cohort study (2200 participants) evidence of behavioural patterns and opinions has emerged. The research established that there are four types of customer that can be identified through their initial choice of restaurant owing to the restaurant’s perceived cost classification. Each customer group identified, not only has overarching expectations of the dining out experience, but through identifying socio-economic characteristics of each group, it is also possible to have insight into their collective behaviours. The original contribution outputs that have been generated from the research are a practical typology and a theoretical model. Although dining out establishments are facing pressure from the emergence of increasing numbers of competitors and the current economic climate, it has been established, through the research, that, in particular, restaurants often bestow little attention on customer requirements, instead ‘food’, ‘aesthetics’ and ‘staff’ often take precedence. However, aspects relating directly to customers, such as, ‘repeat business’ and ‘positive word of mouth’ are core components to a hospitality organisation’s success. Understanding customers further can only enhance and provide structure and direction for restaurant businesses. Therefore, implementing the practical customer typology could focus a restaurant business on considering their customer group and their anticipated requirements. This research is a foundation into an original combined study area and has induced further research concepts that may also encourage other academics to embark on this area of study. This research may then develop as a subject field and cascade into understandings that could be beneficial to the hospitality industry.

This study was conducted to investigate the impact of restaurant facilities, belonging to a B&B and leased to a professional restaurateur, upon the revenue of the B&B. This study assessed the physical demands placed on the B&B operator by an on-premises restaurant. Lack of sufficient data precluded proving the premise that an on-premises restaurant leased to a restaurateur would increase the income of the B&B without placing undue physical demands on the B&B operator. However, many contributing factors support the importance of a B&B having an on-premises restaurant that is leased to a professional restaurateur.

In the last twenty years, Saudi Arabia has been modernizing much faster and in a shorter period than in the majority of the world’s countries. This study seeks to examine factors that influence the diet of Saudi Arabians. Aside from language, one of the principal manifestations of culture is a country’s cuisine. I sought to determine whether factors, such as exposure to other countries, an income increase, or simply the desire to diversify the palette have led to a change in diet. This mixed-methods study employed 148 surveys looking at attitudes towards the United States and other countries, travel abroad, age, religiousness, and the influence of television and the Internet. These variables were correlated against where food is bought and dining preference. Fifteen in-depth interviews looked at longitudinal changes in traditional vegetable and meat markets since the arrival of the hypermarket. Findings indicated that the recent introduction of a multitude of foreign restaurants and foods into Saudi Arabia is not a new story, but only a new chapter in a book written by Saudi merchants. The Gulf Arabs are known, and have been known for millennia, as traders. I put forward that Saudi businessmen are the agents of change not multinational corporations. The presence of these restaurants and hypermarkets is due largely to pull, not push factors. If their culture is dramatically changing, then it is at the behest of Saudi Arabians themselves.