Chan Wing Sum. / "Architecture Department, Chinese University of Hong Kong, Master of Architecture Programme 2005-2006, design report." / Includes bibliographical references (leaves 33-35). / Chapter I) --- Introduction --- p.02 / Chapter II) --- Research Studies --- p.03 / Reconsideration of a Kitchen --- p.04 / Function of Food --- p.05 / Chinese Food Culture --- p.05 / Chinese Catering Sequence --- p.07 / Present Situation --- p.07 / Xi'an hawker center --- p.09 / Studies on eating --- p.11 / Studies on cooking --- p.14 / Studies on catering school in Hong Kong --- p.15 / Chapter III) --- Culinary Art / Man / Architecture - Lived experience --- p.17 / Culinary Art --- p.18 / Architecture --- p.20 / Visual sense / Tactile sense / Smell / Sound / Taste / Man - self --- p.27 / Chapter IV) --- Design Experiment --- p.28 / Programme --- p.28 / Concept --- p.28 / Chapter V) --- Bibliography --- p.33 / Chapter VI) --- Appendix --- p.36 / Precedent studies --- p.36 / Site analysis --- p.42 / Model photos --- p.45 / Architectural Drawings --- p.51

Lam Fung Ping. / "Architecture Department, Chinese University of Hong Kong, Master of Architecture Programme 2005-2006, design report." / Includes bibliographical references (leaf [185]). / INTRODUCTION / BACKGROUND --- p.p. 1-4 / GENERAL LOCAL CASES --- p.p. 5-80 / STREET STUDIES --- p.p. 80-101 / DETAIL UNIT STUDIES --- p.p. 102-126 / TRANSFORMATION PRICIPLES --- p.p. 127-152 / SITE & PROGRAM --- p.p. 153-156 / CONCEPT & PROCESS --- p.p. 157-171 / MODULE DESIGN --- p.p. 172-184

by Tam Wing-Yi, Yung Nga-Lai Anna. / Thesis (M.B.A.)--Chinese University of Hong Kong, 2003. / Includes bibliographical references (leaves 88-90). / ABSTRACT --- p.i / TABLE OF CONTENTS --- p.ii / LIST OF CHARTS --- p.v / LIST OF FIGURES --- p.v / CHAPTER / Chapter I. --- INTRODUCTION --- p.1 / Chapter II. --- THE BUSINESS ENVIRONMENT OF CATERING INDUSTRY --- p.3 / Demographic Environment --- p.4 / Economic Environment --- p.5 / Social-cultural Environment --- p.7 / Chapter III. --- THE INDUSTRY ENVIRONMENT OF CATERING MARKET IN HONG KONG --- p.8 / Rivalry among Competing Firms in Industry --- p.9 / Cafe de Coral --- p.9 / Fairwood Holdings --- p.10 / Maxim's Group --- p.11 / Local small individual fast food restaurants --- p.11 / McDonald's --- p.12 / Kentucky Fried Chicken --- p.13 / Delifrance --- p.13 / Threats of New entrance --- p.14 / Bargaining Power of Customers --- p.14 / Threats of Substitutes --- p.16 / Influence of Stakeholder --- p.17 / Comments from nutrition specialists --- p.18 / Government regulations --- p.18 / Environmentalists --- p.19 / Bargaining Power of Suppliers --- p.20 / Summary of the analysis on Industry Environment --- p.21 / Chapter IV. --- THE EXISTING CUSTOMER RELATIONSHIP MANAGMENT IN FAST FOOD INDUSTRY --- p.23 / The current role of CRM in fast food industry in Hong Kong --- p.24 / Chapter V. --- CUSTOMER SURVEY --- p.27 / Positioning of fast food restaurants ranked by customers --- p.28 / Customers' consumption behaviours --- p.29 / Number of visits --- p.30 / Factors influencing the choice --- p.30 / Factors creating negative experience --- p.37 / Summary of results --- p.40 / Chapter VI. --- RECOMMENDATION ON IMPLEMENTING CRM IN FAST FOOD INDUSTRY --- p.41 / Consideration of Implementing CRM --- p.41 / Define the objective --- p.43 / Define the customer --- p.44 / Design of the CRM business model in the business operation --- p.45 / Implementation and Training --- p.47 / Data collecting from customers --- p.48 / Data Analysis for Branch Control --- p.50 / Data Transfer to Suppliers --- p.51 / Data Flow to Financials and Accounting --- p.51 / Data used by Sales and Marketing --- p.52 / Data Analysis for Procurement and Inventory Control --- p.52 / Staff Arrangement --- p.53 / "Measure Results, Maintain and Operate " --- p.53 / Chapter VII. --- THE IMPORTANCE OF CRM TO THE FAST FOOD INDUSTRY --- p.55 / Winning in the Competition --- p.56 / Easy to define target customers --- p.58 / Retain Loyal Customers and Attract New Customers --- p.59 / Improve Customer Service --- p.60 / Improved marketing and cross-selling effectiveness --- p.60 / Improve brand / corporate image --- p.61 / Utilization of resources --- p.62 / Coordination with external parties --- p.63 / Facilitate of internal operation --- p.63 / Chapter VIII. --- THE REASON FOR LOW USAGE OF CRM IN THE INDUSTRY --- p.65 / Chapter IX. --- CONCLUSION --- p.68 / APPENDIXES --- p.69 / Appendix 1 Exhibit 1 ： The statistics of restaurant receipts & purchase for 2Q 2002 --- p.69 / Appendix 2 Exhibit 2： The movement of total restaurant receipts 2Q 2002 --- p.69 / Appendix 3 Exhibit 3: The GDP of Hong Kong from (2001 -2002) --- p.70 / Appendix 4 Exhibit 4： The Employment distribution --- p.70 / Appendix 5 Exhibit 5： The population structure in year 2001 --- p.70 / Appendix 6 Exhibit 6: The 5-Year Financial Summary of Cafe De Coral --- p.71 / Appendix 7 The English and Chinese version of the questionnaire --- p.73 / Appendix 8 Results of the survey： Part 1 --- p.79 / Appendix 9 Results of the survey： Part II --- p.80 / Appendix 10 Results of the survey： Part III --- p.85 / Appendix 11 Results of the survey： Implication --- p.87 / BIBLIOGRAPHY --- p.88

Bibliography: leaves 166-173. History of restaurants, cafes and fish shops in Adelaide between 1940 and 1980. Includes indexes of restaurants, cafes and fish shops, and histories of selected restaurants.

The geography of food has been a popular subject for researchers and scholars who have explored the representative foods of a given region in reference to the area’s cultural identity. Food plays an important role in the development of individual cultures and civilization. Food consumption and dining habits usually reflect individuals’ location, cultural and individual identity, accessibility to food and heritage. United States is a country often called a “melting pot society.” Immigrants in the United States comprise over eight percent of the population, and various ethnic groups have reshaped American society with their unique cultures and foodways. Driven in part by globalization, food has been commercialized in an effort to increase profit and broaden the diversity of foods available for consumption. By studying ethnic restaurants and the food they offer, one can gain a basic understanding of other information related to ethnic groups. The purpose of this study is to analyze changes in ethnic restaurant numbers, types, and locations from 1940 to 2005, as well as changing demographic patterns in Bowling Green, Kentucky. I hypothesize that a relationship exists between the numbers, locations and diversity of ethnic restaurants and ethnic populations in Bowling Green. Globalization and the influx of ethnic groups will reshape the diversity of ethnic cuisines between 1940 to 2005. In addition, changes in Bowling Green income, education level and ethnic structure are associated with increasing diversity of ethnic restaurants. Relationships between the locations of ethnic neighborhoods and ethnic restaurants are also examined. The methods of investigation in this thesis include assembling a database of historic restaurant information and using GIS technology to map locations of ethnic restaurants and analyze spatial patterns and ethnic diversity of restaurant types. In order to investigate the association between ethnic structure, income and education level of Bowling Green’s population and the diversity of ethnic restaurant over time, data was collected from the decennial Census of Population and Housing. To research current consumer preferences, a survey was conducted to discover the most influential factors impacting residents’ choice of cuisines and the variation in restaurant preferences among age groups. Interviews with owners of ethnic restaurant shed light on locational choices.

L'objectif de cette thèse est analyser les formes pour lesquelles la présence d'un contrôle stratégique des risques de mise en oeuvre des processus de relations de collaboration entre la petite entreprise et ses parties prenantes, influence sa performance et son apprentissage, et permet de caractériser la relation d’ordre « supérieure ». Les recherches sont fondées sur des entreprises de petite et moyenne taille, du secteur de la restauration, établies au Brésil, en France et au Maroc. La recherche est une étude de cas multiple, dont lesquelles a l'analyse des informations selon l'approche contextuelle, l'utilisation de la technique d'analyse du discours et la cartographie de risques. Les résultats indiquent que la Relation Supérieure est la capacité dynamique de l’entreprise, qui permet d'ajouter la singularité, les différentiels compétitifs et la pérénité à la stratégie relationnelle, parce que cette stratégie est créée à partir de mécanismes du contrôle stratégique de risques et de l’apprentissage organisationnel, qui renforce les processus de collaboration existants, permettant ainsi l’augmentation de l’engagement entre l’entreprise et ses publics et l’obtention d’un plus grand résultat face à la concurrence. / The objective of this thesis is to analyze the forms in which the presence of a strategic risk control implementation process of collaborative relationships between small business and its stakeholders, influence its performance and learning, and can characterize the "Relation Superior". The research is based on small-and medium-sized sector catering, established in Brazil, France and Morocco. Research is a multiple case study, which has the information's analysis according to the contextual approach, using the technique of discourse analysis and mapping risks. The results indicate that the Relationship Superior how the dynamic capacity of the company, which adds uniqueness, competitive differentials and the durability to relational strategy, because this strategy is created from control mechanisms strategic risks and organizational learning, which strengthens the existing collaboration processes, thereby increasing engagement between the company and its public and obtaining greater profit to compete. / O objetivo deste trabalho é analisar as formas pelas quais a presença de um controle estratégico de riscos, observados na implementação de processos colaborativos entre as pequenas empresas e seus stakeholders, influencia o desempenho e a aprendizagem organizacional, caracterizando o "Relacionamento Superior". Esta pesquisa está fundamentada em um estudo de caso múltiplo de empresas de pequeno e médio portes, do setor de restaurantes, estabelecidas no Brasil, na França e no Marrocos. A análise de informações é realizada de acordo com a abordagem contextual e uso das técnicas de análise proposital do discurso e da cartografia de riscos. Os resultados indicam que a Relação Superior é uma capacidade dinâmica da empresa, que agrega singularidade, diferenciais competitivos e durabilidade aos processos colaborativos estabelecidos entre a empresa e seus públicos, pois é criada a partir de mecanismos de controle de riscos estratégicos e da aprendizagem organizacional. Estes fatores diretivos reforçam as interações já existentes, aumentando o compromisso entre as partes e obtendo, como consequência, o aumento da competitividade da organização.

Doctor of Philosophy / Department of Hospitality Management / Kevin R. Roberts / Ethnic foods have gained in popularity and have become mainstream in the diet of most Americans. However, researchers have noted that ethnic food, specifically food served in ethnic restaurants, has been associated with foodborne outbreaks. Little has been done using the Social Cognitive Theory to predict food safety behaviors, especially in independent ethnic restaurants. The purpose of this study was to determine whether self-efficacy, self-regulation, outcome expectations, and environmental determinants are predictive of self-reported food safety behaviors in independent ethnic restaurants. Utilizing a thorough literature review and results of five focus group and group interviews, a questionnaire was developed. The questionnaire was translated to Chinese and Spanish and back-translated to English to ensure consistency. After pilot-testing, a multistage random sampling technique was utilized to collect data, targeting a total of 150 food handlers from independent Mexican and Chinese restaurants. A total of 204 food handlers responded, but due to incomplete data or responses from non-food handlers, 201 responses were usable for a response rate of 80.4%. A multiple regression analysis investigated the prediction of food safety behavioral intentions based on the respondents’ self-efficacy, self-regulation, outcome expectations, and environmental determinants and found the model was significant (F = 75.246, p = 0.002). The significant independent variables in the model were self-regulation (β = 0.467, p = 0.001), environmental determinants (β = 0.181, p = 0.011), and outcome expectations (β = 0.152, p = 0.018), which explained about 60.6 % of the variance in food safety behavioral intentions. Self-efficacy was not significant (β = 0.078, p = 0.219). A mediation analysis showed that behavioral intentions are a significant mediator of the relationships between self-efficacy and self-reported food safety behaviors (b = 0.24, CI [0.161, 0.336], self-regulation and self-reported food safety behaviors (b = 0.252, CI [0.155, 0.366]), outcome expectations and self-reported food safety behaviors (b = 0.355, CI [0.247, 0.469]), and environmental determinants and self-reported food safety behaviors (b = 0.269, CI [0.172, 0.393]). Implications, limitations, and direction for future research were discussed.

Dining out has become an important part of the American lifestyle, greater frequencies as well as increased portion sizes have led to concern. The number of Americans that are classified as overweight or obese has also increased considerably, and the foodservice industry has become a target. Mandatory labeling of menu items has been avoided to this point, but the subject has moved to the forefront and continues to be debated. This study surveyed 502 patrons at a student-run restaurant in Texas. Respondents provided information concerning their health and dining habits as well as their attitudes toward and intended usage of nutritional information (NI) on menus in full-service restaurants. Gender, education levels, age, and household income affect the attitudes toward and intended usage of NI. Exercise frequency, the current use of nutritional information on packaged foods, and the practice of healthy eating habits are all related to the intended use of NI while dining out.

Discusses the development of an online restaurant recommendation system that allows users to search for restaurants in the Los Angeles area. The user can retrieve restaurant information including, name, type of restaurant, address, phone number, rating, prices and map. By logging in, users can also give their own recommendations and rate restaurants. The system also provides functions that allow a system a system administrator to manage the contents of the site. The project is based on Java Server Pages (JSP) language, Java Server Programming, which is a server side scripting language. Utilizes MySQL to maintain persistent data and Tomcat as a web system server.

L'objet de cette thèse est l'étude des attitudes et des comportements des propriétaires des restaurants et bars du Vieux-Québec. Notre hypothèse de travail est la suivante: le Vieux-Québec est à la fois objet de marketing et symbole culturel; il est le lieu d'un conflit permanent entre les processus d'identification culturelle et les processus d'exploitation de l'image patrimoniale. Les propriétaires des restaurants et bars sont aux prises avec ce conflit dans lequel ils jouent un rôle déterminant. La première partie de cette thèse est consacrée à l'exploration du terrain. Nous y décrivons plus particulièrement l'évolution des restaurants et bars depuis le début du siècle, ce qui nous amené à déceler les changements survenus dans la propriété, la croissance et la toponymie. Ceci nous permet d'identifier une typologie des bars et restaurants. Cette première partie conclut sur la description des clientèles et des actions des propriétaires. La deuxième partie de cette thèse, elle, est consacrée à l'analyse de la perception qu'ont les propriétaires du Vieux-Québec. Le résultat de ces enquêtes démontre que la plupart des informateurs estiment que leurs établissements sont représentatifs du patrimoine. Par contre, ils identifient la vocation dominante du Vieux-Québec comme étant celle du tourisme. On voit ainsi apparaitre la réalité d'une surexploitation du développement touristique, laquelle tend à détruire le patrimoine culturel. Cette constatation nous amené à dégager deux visions du Vieux-Québec. D'une part, son avenir serait considérablement compromis a moins d'un retour massif aux valeurs traditionnelles. D'autre part, le Vieux-Québec s'acheminerait vers la sauvegarde complète de son cadre physique aux dépens de ses éléments humains: dans ces conditions, il devient un quartier destine à servir une population de visiteurs ou les résidents ne constituent plus qu'une toile de fond. En conclusion, nous proposons des solutions et soumettons le principe d'action suivant: attacher beaucoup plus d'importance qu'on ne l'a fait par le passé à l'impact du tourisme sur le Vieux-Québec comme environnement culturel. / Québec Université Laval, Bibliothèque 2012