Sexual harassment in the workplace is both illegal discrimination under human rights law and a part of the everyday experiences of women working in the full-service restaurant industry in British Columbia (BC). This dissertation is a feminist, institutional ethnographic inquiry into how women’s unwanted or uncomfortable sexual experiences with managers, co-workers, and customers within the context of full-service restaurant work in BC are still happening more than three decades after sexual harassment was first named sex discrimination in Canada. I argue that restaurant work is organized in such a way that uncomfortable or unwanted sexual experiences at work are made normal. My dissertation tells the story of how law is implicated in the construction of such restaurant workplaces within which sexual harassment and unwanted sexual experiences are normalized. The complicated interaction between the social context of restaurant work, workplace practices in restaurants, and inadequate employment standards legislation constructs precarious work environments wherein workers have little economic or job security and rely on customers for tips. Tipping, a practice legally legitimized and reinforced with lower minimum wages for alcohol servers, means workers endure sexualized and discriminatory behaviour at work in exchange for tips. Moreover, gendered social relations, reflected in managerial hiring practices and restaurant dress codes, lead women workers to associate femininity and a sexualized presentation of their self with their employment. Sexual harassment law is implicated in the problem as well. Sexual harassment law in BC (re)produces the gendered social relations of work through an individualized human rights framework and a jurisprudential notion of “unwelcomness” that both place the burden for addressing discrimination on the shoulders of workers. / Graduate / 2019-05-06

The purpose of this survey of selected Chinese restaurants in the Greater Miami area is to determine management and guest perceptions as to the role of alcoholic beverage with respect to profits, competition and image in Chinese restaurant.

Foreward As this study is being written, it is still unclear as to whether the United States will have an effective national energy policy. For the moment, at least, energy is a political football which pits the haves against the have nots, one source of energy against another, and even groups who wish to maintain the capital center of the United States in the northeast against those who see a shift of commercial and business interest to the so-called Sunbelt states in the south and soutwest. But irrespective of politics, one fact is crystal clear. For a variety of reasons, the cost of energy is climbing at ever accelerating rates. Now there are those who say that all costs of energy will double every 3% years. There are also those who say that a bill of $100,000 for energy this year will be $800,000 in five or seven years. Thus, even if there were no other reasons for concern, the cost factor should motivate the reader to do "something" about their energy bill. When one stops to realize that 50% of the energy purchased in commercial establishments is wasted, then it would appear that something can be done provided, of course, that the reader really wants to do something about their own situation. But there is a catch to all of this. Since 1973 and even up to the present, restaurateurs have been able to pass on their inflated costs to the consumer. In the last few years, it has been hard to interest anyone in the elimination of waste for the reason that it was easy to pass on these costs to the consumer. But now, quietly and insidiously, a major event is taking place before our very eyes without most people being aware of what is happening. The consumer is refusing to pick-up the check for even higher costs for less food and less service, and, yes, even less wine and more expensive cocktails with less alcohol. For some time, hotel-restaurant associations and astute operators have been aware of the fact that although sales are up, customer counts seem to be softening. This is indeed an unfavorable development, one which is not unexpected, but certainly not welcome. With these forces operating, and particularly in view of the fact that energy costs will continue to rise, lies the justification for the necessity of a study on the subject of energy conservation. The reader should know that this study is directed toward the independent hotel-restaurant owner, manager, or operator. It is not written as a handbook for architects, builders, or designers. The material presented is nontechnical and hopefully useful on an everyday basis for the average hotel-restaurant owner, operator, and his staff. The primary reason for this approach is the independent in the hospitality industry, unlike the large organization, does not have the resources and/or expertise on the subject of energy conservation. Consequently, this segment of our industry is the most vulnerable to the effects of the imminent profit squeeze resulting from higher energy costs. Further, the information presented will enable the independent to design an effective plan for energy conservation without requiring the services of expensive so-called energy consultants or engineers.

The aim of the thesis is to thoroughly evaluate the usage of the HACCP system in a specific restaurant. Firstly, the basics of food hygiene, wholesomeness of foodstuffs, HACCP, good manufacturing practice and good hygienic practice are explained in the theoretical part. Subsequently, a comprehensive overview of legislative requirements is created. In the empirical part, an analysis of a specific restaurant is conducted. The defects that are identified in the analysis are then eliminated by employing corrective actions in order for the restaurant to be in full compliance with the directives currently in force.

This investigation deals with the isolation and identification of bacteria found on selected samples of spoons in various eating establishments in the vicinity of Denton, Texas.

Este trabajo busca identificar si existe una relación entre el EWOM en redes sociales y el valor percibido de los restaurantes de Poke Bowls en Lima Metropolitana. Este objetivo se logrará a través de un análisis de factores identificados por otros autores que han investigado el creciente fenómeno del EWOM y sus efectos en los distintos segmentos de restaurantes. De esta manera, se han logrado identificar los siguientes factores del EWOM: calidad, precisión, comprensión y actualidad; estos serán el eje del análisis para el boca a boca digital. En adición, se identificó la calidad percibida de la comida, justificación del precio y satisfacción del cliente como los factores más importantes para determinar el valor percibido de un restaurante de Poke Bowls. Por este motivo, se estableció un público objetivo conformado por personas de 18 a 25 años de edad pertenecientes al NSE A y B de la zona 7 de Lima Metropolitana. El presente estudio posee una investigación de campo tanto cualitativa como cuantitativo gracias a la realización de dos focus groups, 3 entrevistas a expertos y 250 encuestas realizadas al target. Asimismo, en la primera parte se podrá encontrar la teoría relacionada al EWOM y el Valor Percibido en restaurantes. Luego, se conocerá la opinión del público objetivo primario y de los expertos sobre estos temas y en cómo pueden relacionarse. Finalmente, se contrastarán sus opiniones y se cuestionarán los objetivos de investigación. / This paper seeks to identify the relationship between EWOM in social networks and the perceived value of Poke Bowl restaurants in Metropolitan Lima. This objective will be achieved through an analysis of factors identified by other authors who have investigated the growing phenomenon of EWOM and its effects on the different restaurant segments. Thus, the following EWOM factors have been identified: quality, precision, understanding and topicality; these will be the axis of the analysis for digital word of mouth. In addition, the perceived quality of the food, price justification and customer satisfaction were identified as the most important factors in determining the perceived value of a Poke Bowl restaurant. For this reason, a target audience was established consisting of people between 18 and 25 years of age belonging to socioeconomic levels A and B in zone 7 of Metropolitan Lima. The present study has a field research that is both qualitative and quantitative thanks to the realization of two focus groups, 3 interviews to experts and 250 surveys to the target. Also, in the first part you'll be able to get the theory related to the EWOM and the Perceived Value in restaurants. Then, the opinion of the primary target audience and experts on these issues and how they can be related will be known. Finally, their opinions will be contrasted and the research objectives will be questioned. / Trabajo de investigación

The main objective of this study was to describe the restaurant dining patterns of a representative random sample of adults 65 years of age and older and to evaluate the impact that their health concerns and special diets have on their restaurant dining patterns. In addition, the specific features of food service products and services that are important to aged individuals when selecting a restaurant were examined. The phrase '<i>dining patterns</i>' refers to both <i>food intake</i> (the specific foods consumed) and individual <i>consumption patterns</i> (time, frequency, location of meals, and dining companions). Four different measures were used to quantify <i>food intake</i>: (1) entree items most often selected; (2) preferred method of preparation; (3) frequency of dessert purchases; and (4) type of dessert most often selected. <i>Consumption patterns</i> were quantified as: (1) type of restaurant patronized for each meal period; (2) frequency of restaurant visits per meal period; (3) dollar value of purchases per meal period; and (4) restaurant dining companions. A mail survey of 1000 adults age 65 and older, was conducted in order to obtain information about the restaurant menu selections and consumption patterns of aged individuals living in the Commonwealth of Virginia. / Master of Science

Families dining out with children are becoming an important customer segment revealing a personal preference for convenience, timely service, menu variety, and child entertainment. According to united states industry figures, families dining out with children constitute twenty percent of estimated commercial restaurant sales. Although the restaurant industry is segmenting customer markets for the 1990's, most restaurateurs still define customer markets using instinct versus market segmentation research. By targeting families with children, the researcher investigated family dining attitudes according to gender, income, ages of children in the family unit, and frequency of dining out. The research was an exploratory investigation, identifying family dining attitudes toward full service restaurant products and services. Survey data was collected and analyzed, using a convenience sample of families in Fairfax County, Virginia. / Master of Science

Los restaurantes temáticos son establecimientos que permiten que los clientes puedan experimentar distintas emociones, sentimientos, pensamientos y acciones. Desde la perspectiva de la satisfacción, la variable del marketing experiencial tiene una gran influencia en los consumidores. Puesto que debido a los cinco elementos que tiñen: relevancia, sentidos, emociones, pensamiento y acción, permite diferenciarse un restaurante del otro. Por lo tanto, esta investigación tiene como objetivo analizar cuál de los elementos tiene mayor influencia en la satisfacción de los consumidores. Esta investigación se caracteriza por ser descriptivo cuantitativo y se utilizó un cuestionario con una escala Likert de siete puntos. Para recopilar los datos se utilizó Google Docs en el mes de abril y mayo de 2020. / Themed restaurants are able to allow customers to experience different emotions, feelings, thoughts and actions. From the perspective of satisfaction, the variable of experiential marketing has a great influence on consumers. Since it is due to the five elements that stain: relevance, senses, emotions, thought and action, it makes it possible to differentiate one restaurant from the other. Therefore, this research aims to analyze the elements of the elements that have the greatest influence on consumer satisfaction. This research is characterized by being descriptive quantitative and it is considered a questionnaire with a seven-point Likert scale. To collect the data, consult Google Docs in April and May 2020. / Trabajo de investigación

Los cambios en el comportamiento del consumidor que se ha logrado percibir a través de los años ha causado que muchas de las empresas que compiten en el mercado, sin distinción de rubro, hayan optado por adaptarse a los nuevos cambios latentes. Estos cambios se generan en base a que los consumidores ya no buscan solamente adquirir productos o servicios, sino que esperan que estos les generen emociones, es así que nace el marketing experiencial, un nuevo tipo de marketing que, a diferencia del marketing tradicional, busca generar vínculos con el cliente y que así viva experiencias únicas de consumo. Como consecuencia se logra generar valor y trasmitir fidelidad y lealtad en el cliente de hoy en día, el cual es más exigente con las marcas. Por lo tanto, el siguiente trabajo investiga a la lealtad de consumo que los consumidores de 25 a 39 años de NSE A/B que residen en los distritos de la zona 6, 7 y 8 de Lima Metropolitana desarrollan, en base a la aplicación del marketing experiencial, en restaurantes saludables. Las variables que interactúan a partir del tema son: lealtad de consumo y marketing experiencial. Mediante la metodología cualitativa y cuantitativa aplicada en el curso se desea conocer cuan influyente puede ser la experiencia vivida dentro de este tipo de restaurantes para que un consumidor se vuelva leal. / Los cambios en el comportamiento del consumidor que se ha logrado percibir a través de los años ha causado que muchas de las empresas que compiten en el mercado, sin distinción de rubro, hayan optado por adaptarse a los nuevos cambios latentes. Estos cambios se generan en base a que los consumidores ya no buscan solamente adquirir productos o servicios, sino que esperan que estos les generen emociones, es así que nace el marketing experiencial, un nuevo tipo de marketing que, a diferencia del marketing tradicional, busca generar vínculos con el cliente y que así viva experiencias únicas de consumo. Como consecuencia se logra generar valor y trasmitir fidelidad y lealtad en el cliente de hoy en día, el cual es más exigente con las marcas. Por lo tanto, el siguiente trabajo investiga a la lealtad de consumo que los consumidores de 25 a 39 años de NSE A/B que residen en los distritos de la zona 6, 7 y 8 de Lima Metropolitana desarrollan, en base a la aplicación del marketing experiencial, en restaurantes saludables. Las variables que interactúan a partir del tema son: lealtad de consumo y marketing experiencial. Mediante la metodología cualitativa y cuantitativa aplicada en el curso se desea conocer cuan influyente puede ser la experiencia vivida dentro de este tipo de restaurantes para que un consumidor se vuelva leal. / Trabajo de investigación