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Thesis advisor: Julie Holland Mortimer / Television ads have become as much a part of watching TV as the programs themselves. They are such a ubiquitous component of network and cable television that they have developed their own sub-culture; popular commercials get brought up in conversation, and many commercial actors become famous for portraying their respective characters. For how prevalent television advertising is and always has been, though, it’s amazing how little is known about advertiser demand. While many academics have conducted studies on the effects of advertising, little research has been steered towards understanding why advertisers choose to advertise when they do, especially within the context of advertising on TV. My research revolves around answering this question, as I attempt to establish patterns that can predict when firms will choose to advertise. By looking at data on past advertising trends, I try to find a sense of consistency across firms and across industries and then use that information to analyze and explain any observed changes in behavior during highly rated telecasts. / Thesis (BA) — Boston College, 2016. / Submitted to: Boston College. College of Arts and Sciences. / Discipline: Departmental Honors. / Discipline: Economics.

A dissertação aborda o espaço restaurante como elemento de estudo. A contextualização aborda a história e a evolução do ambiente até os dias de hoje, os prérequisitos do projeto e as considerações psicológicas da influência nos clientes e usuários. Todos os capítulos discorrem sobre os elementos principais que compõe um restaurante, acompanhados por imagens com referências do mercado, de acordo com o tema. Em sequência, são descritos e estudados todos os componentes em três estudos de caso. / The dissertation addresses the restaurant space as an element of study. The context of the study considered the history and evolution of the \"restaurant environment\" to the present, the project\'s prerequisites, and the psychological considerations of influence on customers and users. All the chapters discuss the main elements that arrange/compose a restaurant, accompanied by images with references of the market, according to the theme. In sequence, all components are described and studied in three different cases of restaurants in São Paulo.

A dissertação aborda o espaço restaurante como elemento de estudo. A contextualização aborda a história e a evolução do ambiente até os dias de hoje, os prérequisitos do projeto e as considerações psicológicas da influência nos clientes e usuários. Todos os capítulos discorrem sobre os elementos principais que compõe um restaurante, acompanhados por imagens com referências do mercado, de acordo com o tema. Em sequência, são descritos e estudados todos os componentes em três estudos de caso. / The dissertation addresses the restaurant space as an element of study. The context of the study considered the history and evolution of the \"restaurant environment\" to the present, the project\'s prerequisites, and the psychological considerations of influence on customers and users. All the chapters discuss the main elements that arrange/compose a restaurant, accompanied by images with references of the market, according to the theme. In sequence, all components are described and studied in three different cases of restaurants in São Paulo.

Le restaurant traditionnel suit une formule sur laquelle les dîneurs peuvent toujours compter pour leur repas. Les dîneurs entrent dans la salle à manger, souvent avec une réservation, et le maître d’hôtes leur montre la table. Puis ils regardent la carte et commandent les plats qu’ils veulent au serveur. Les convives à table discutent de la vie ou du travail pour le reste du repas. Le restaurant décoré et arrangé selon un thème qui crée une ambiance dans la salle. Il y a des serveurs et des serveuses pour faciliter le rapport entre les chefs et les personnes à table dans la salle. Après un plat, ou deux, ou trois, le repas est fini et l’expérience au restaurant est finie quand les dîneurs retournent à leurs vies quotidiennes hors du restaurant. Le restaurant est vraiment une expérience, même si c’est pour un déjeuner rapide ou un repas de cinq heures à un restaurant de la haute gastronomie.

Media reports as well as existing (albeit limited) research suggest abusive work practices are common in restaurant kitchens. Kitchen abuse is explored in this case study, as ten experienced Swedish chefs were interviewed. Organisational culture theory is used to conceptualise the occupational culture of chefs, which is hypothesised to be of explanatory significance. The issue of abusive work practices is contrasted with workplace bullying literature. Results suggest abusive work practices do occur, but that certain rough jargon and authoritative management, that might be considered illegitimate in other workplace contexts, generally is expected and accepted among restaurant chefs. Contextual factors and the conditions of work, especially during intense service-periods, are thought to create certain demands on chefs, and particularly head chefs, that has formed various aspects of kitchen work. Chef culture seems adapted to these circumstances. A potential blind spot of the study is aspiring chefs that quit the profession shortly after entering. Not yet fully trained or accustomed to chef culture, this group faces an increased risk of ill-treatment, and they typically elude research. Overall, results suggest academic bullying concepts are problematic to apply on this case, and underscore the significance of contextual factors for understanding workplace abuse phenomena.

The collection of taxes is something that affects almost every entity in society and often stir up heated feelings. Recent legislative changes have been made in Sweden to adjust to regulations in the European Union. These changes included the abolishment of mandatory auditing for small companies in 2011, leading to heavy debate regarding its effect on tax reduction. Has tax reduction increased when smaller companies are no longer under as heavy surveillance as in the past or is the effect negligible? This is the question that this thesis is trying to answer, namely: is there a connection between being audited and the level of tax reduction, measured as the effective tax rate, in which small Swedish companies partake in? Most of the previous research in the field is sparse when it comes to the effect this might have in the specific conditions of the Swedish market. These studies have mainly been conducted in an American setting and focuses either on large corporations and their reduction of tax liability or attempt to connect the characteristics of auditors with tax evasion. Some studies have been made in Sweden, dealing briefly with the matter but these studies have bypassed the connection between being audited and the level of tax reduction. With tax authorities trying to find new methods to refine their profiling of companies which reduce their tax liability, the thesis fits in well as an addition to both theory and practice. We have tested this connection by conducting a semi-quasi ex post facto experiment using a dataset containing annual reports from all small companies in the restaurant industry which is seen as the industry in which companies are most prone to tax reduction according to Swedish authorities (Skatteverket, 2014, p. 60-61). The dataset has then been altered in accordance with the studies by (Guenther 2014; Bianchi et al. 2014; Dalbor et al. 2004) which included winsorizing, cropping and removal of missing data. The studies of (Bianchi et al. 2014) and (Dalbor et al. 2004) were also used to form the control variables for the study. After the dataset was deemed fit for testing, STATA was used to statistically test the data. Initial results seemed to indicate that there was a positive significant correlation between being audited and the level of tax reduction of the company. However, the results of the propensity score matching based on company size indicated that the association was heavily reliant upon company size. We thus concluded that we cannot prove a statistically significant relationship between a company being audited and its level of tax reduction in the setting of our study. The implications of this finding are several. It helps to build onto existing knowledge regarding auditing’s effect on taxes paid as well as providing the tax authorities in Sweden with an insight into what indicators to use when streamlining their operations. Furthermore, it may add new arguments to be presented in the debate that has taken place in Sweden over the recent years following the legislative changes.

The purpose of this study is to examine the relationship between the presence of the Arts (the arts, and museums) and Entertainment (Sports) industries and the core of the hospitality industry, being hotels and restaurants, in Sweden. More specifically, it deals with how the development of sport, the arts and museum industries is related to the development of Hotel and Restaurant industries in the country. This has been tested by multiple regression models and results do not reject the first hypothesis of the study which is the positive relationship between the development of Entertainment and Art industries and the growth of ‘Hotels with restaurant, except conference centers’. Nevertheless, only in the model which the dummy variables are applied does the museum industry fail to show any significant relationship for both, the years 2002 and 2010. The results regarding the second hypothesis expressed the growth of sport and art industries and how they are positively significantly associated with the growth of ‘Restaurants’ but affirmed that the museum industry has no considerable association. The results do not also reject the third hypothesis. However the growth of hotel and restaurant industries is not strongly related to the growth of museum industry in one model pertaining to the year 2010.

This research focuses on dining experience as an example of experience marketing. In this study, the qualitative research method has been used to derive particular concepts involved in the dining experience from the bodies of reviews. Similarly, quantitative content analysis method has been used to provide rich and valuable information about the concepts explored from the qualitative data. Inferential statistics has been used in the study to test hypotheses about the relationships between elements in the dining experience context. The results indicate that food quality is the most important predictor of the dining satisfaction while service quality may not be an effective factor to create satisfaction. Moreover, social needs in dining experience are more evident in dinners than in lunches. The results of the study reveal the effectiveness and applicability of the online review analysis in bringing new insights from dining experience to contribute to the field of experience economy. / viii, 127 leaves ; 29 cm

No abstract available. / Thesis (MBA)-University of Natal, 2003.