D. Tech. Food and Beverage Management / The low entry barriers to the restaurant industry have given rise to an extremely competitive business environment. In this volatile business sector it is of utmost importance that a strategy of quality differentiation be implemented. In most international sectors of the tourism and hospitality industry customers rely on grading systems to give them some indication of what quality they can expect at a certain price. South African restaurants, that form an integral part of the hospitality industry, however are not rated according to a nationally accepted grading system. Important aspects of a quality differentiation strategy are Total Quality Management, benchmarking and service quality management. This project was aimed at establishing a grading system that would inform customers as well as restaurateurs of expectations of restaurant quality. The researcher conducted this study to ascertain which criteria restaurateurs regard as important factors influencing the customer's restaurant selection.

published_or_final_version / abstract / toc / China Area Studies / Master / Master of Arts

One hundred take-away food outlets within the Central Operational Entity of eThekwini Municipality were investigated in order to assess the microbiological quality and safety of perishable food sold as well as the level of hygiene conditions under which these food shops operate. This cross sectional observational and descriptive study was conducted between August and September 2005 with the overall aim to improve the delivery of safe food, promote good hygiene practices from take-away food outlets and target interventions that will assist improvements of service delivery in the food control section of eThekwini Municipality Health Department. Ready-to-eat foods which were collected included salads, beef, chicken and chips to determine actual microbiological quality of these products. Food temperatures were recorded at the time of sampling. Premises were inspected by the teamof trained Environmental Health Practitioners who used pre-structured checklist forms to determine the status food preparation areas and associated food handling practices. Standard methods were used to determine total bacteria count, coliform count, Escherichia coli, Staphylococcus aureus and Salmonella. The overall microbiological quality of the food served by the take-away food outlets were found within acceptable safety limits. Escherichia coli, Staphylococcus aureus and Salmonella were evaluated and no incidence of these organisms was detected in all the food products sampled. 76% of samples showed high total bacteria count and coliforms were detected in 50% of food products. The results of the study indicate that there are some handling practices in the preparation process of ready- to-eat food that require more attention. In particular, control in food handling needs to be observed by food handlers as a result of significant incident of a high total bacteria count. There was a lack of correlation between bacterial count and the observed cleanliness of preparation areas and food handling practices. It is recommended that eThekwiniMunicipality Health Department embarks on a health education campaign on food safety. Food handlers should receive training and education in two aspects of food safety; namely, principles of good hygiene practice and the application of the Hazard Analysis and CriticalControl Point concept to food preparation. / Thesis (M.Med.)-University of KwaZulu-Natal, Durban, 2009.

Baigiamojo magistro darbo tema – „Aptarnavimo sferos (viešojo maitinimo) darbuotojų ir klientų požiūrių į elgesio kultūrą ir etiketą analizė“. Darbe nagrinėjami aptarnavimo sferos (viešojo maitinimo) darbuotojų požiūriai į tuose pačiuose restoranuose dirbančių darbuotojų elgesio kultūrą ir etiketą bei klientų, besilankančių konkrečiuose restoranuose, požiūriai į juose dirbančių darbuotojų elgesio kultūrą ir etiketą. Aptarnavimo sferos (viešojo maitinimo įstaigų: restoranų) darbuotojų ir klientų požiūriai į tuos pačius veiksnius (darbuotojų elgesį, laikyseną, kalbėjimą, išvaizdą, bendrą restoranų aplinką) nesutampa, todėl nagrinėjama, kurios elgesio kultūros ir etiketo taisyklės yra svarbiausios aptarnaujančiam darbuotojui, o kurios – aptarnaujamam klientui. Pirmoje baigiamojo darbo dėstymo dalyje „Elgesio kultūros, etiketo ir kokybės vadybos sąveika“ dalyje atlikta lyginamoji elgesio kultūros, etiketo, etikos ir protokolo sąvokų analizė, kuri parodė esminius šių sąvokų panašumus ir skirtumus, bei atskleista kokybės vadybos sąsaja su elgesio kultūra ir etiketu. Antroje dalyje „Viešojo maitinimo įstaigų (restoranų) darbuotojų elgesio kultūra ir etiketas“ išanalizuota darbuotojų elgesio kultūrą formuojantys veiksniai, taip atskleidžiamas reikšmingas aptarnaujančio personalo vaidmuo restorane. Trečioje praktinėje dalyje „Viešojo maitinimo (restoranų) darbuotojų (aptarnaujančio personalo) ir klientų požiūriai į elgesio kultūrą ir etiketą“ atliktos aptarnavimo sferos (viešojo... [toliau žr. visą tekstą] / The subject matter of this Master’s thesis is „An analysis of the attitude towards the behaviour and etiquette of the service sector (public catering companies) employees and clients“. The paper deals with the service sector (public catering) employees’ attitude towards the behaviour and etiquette demonstrated by the employees working at the same restaurants, and with the attitude of the clients who visit specific restaurants towards the behaviour and etiquette demonstrated by the restaurant staff. The attitude of the service sector (public catering companies) employees and clients towards the same factors (employee behaviour, manners, way of speaking, appearance, and the overall atmosphere of the restaurant) is different; therefore, an analysis of which behaviour and etiquette rules are the most important for the employees providing services and for the clients receiving such services was undertaken. Section one of the final thesis titled „Liaison of behaviour, etiquette and quality management“ contains a comparative analysis of the concepts of behaviour, etiquette, ethics and protocol, which revealed considerable similarities and differences between the above-mentioned concepts, and relevation of liaison of quality management with behaviour and etiquette. Section two titled „Behaviour and etiquette of the public catering companies (restaurants) staff“ contains an analysis of the factors determining the employee behaviour, and the important role of the employees providing... [to full text]

This creative project involved the plan and design of a historical theme concept tableservice restaurant influenced by nineteenth-century Hoosier farm, home-life, and tavern-keeping traditions. Many areas of subject matter were examined in the background study preliminary to the creative plan and design. These were: early Indiana and Colonial history--traditions relating to food preparation and service, farm and home life, travel and tavern-keeping, furniture styles and home interiors; the restaurant industry--economic indicators, customer and service trends, market analysis, and menu planning; restaurant business procedures--ownership, finance, leasing, accounting, and insurance; regulatory (law) considerations--wage and hour, tips, employee meal credit, uniforms, sanitation, alcoholic beverage, copyright, and zoning; principles of restaurant layout, space requirements, atmosphere, service, work area analysis and equipment selection.The completed project consisted of a scaled schematic drawing of the restaurant interior with individual room enlargements and corresponding, sequentially-numbered furnishings guide. In addition, an artist's sketch of the exterior was provided. / Department of Home Economics

Thesis (M.P.H.)--University of Adelaide, Dept. of Public Health, 2001. / Bibliography: leaves 92-98.

Thesis (M.A.) - Carleton University, 2005. / Includes bibliographical references (p. 68-74). Also available in electronic format on the Internet.

Thesis (Ph. D.)--University of Canterbury, 2007. / Typescript (photocopy). Includes bibliographical references (leaves 76-89). Also available via the World Wide Web.

Thesis (M.A.)--Ohio University, June, 2002. / Title from PDF t.p. Includes bibliographical references (leaves 168-181)

This diploma thesis deals with restaurants employee's attitude to smoking and restaurant smoking ban. The main goal of my diploma thesis is to reveal these restaurant employee's attitudes. I composed a theofetical part for fulfilling this goal, where all the crucial terms, related to smoking, second-hand smoking, health consequences and smoking precaution are explained. Current anti-smoke legislation and occupational safety and health in restaurants are analysed at the end of the theoretical part. In the practical part, there I describe the set main goal and other goals of the thesis, its hypotheses and methodology. The survey is carried out via a self-constructed. questionnaire, which was handed to randomly chosen restaurants employees in České Budějovice. I used statistical methods - chi-square tests - to assess all the gained data and test the hypotheses that had been settled in advance. The results are consequently assessed and interpreted.