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.

Nos últimos anos tem-se observado uma mudança no perfil alimentar da população, o que, associado à oferta de pescado de qualidade no mercado interno, pode direcionar o consumo, para novas formas de apresentação deste alimento. Os pescados, além de serem consumidos cozidos, também podem ser ingeridos crus, em pratos como sushi e sashimi, o que pode trazer risco para o consumidor. Este trabalho teve como objetivo avaliar a qualidade microbiológica de sashimis a base de salmão, bem como as condições higiênicosanitária dos restaurantes especializados em culinária japonesa na cidade de Porto Alegre - RS. Em seis restaurantes foram colhidas dezoito amostras de sashimi e aplicado check-list adaptado da legislação sanitária. Foram pesquisados todos os microrganismos citados pela RDC 12/01 da ANVISA para pratos prontos para o consumo a base de pescados e similares crus (sashimi) - Coliformes Termotolerantes; Estafilococos coagulase positiva; Víbrio parahaemolyticus e Salmonella sp. Das 18 amostras analisadas por estabelecimento, 11,11%, 33,33%, 61,11% e 44,44% apresentaram Coliformes Termotolerantes acima do limite estabelecido pela legislação vigente, nos estabelecimentos B, C, D e F, respectivamente. Os restaurantes A e E apresentaram todas as amostras dentro dos limites estabelecidos. Nenhum restaurante apresentou amostras positivas acima do limite para Staphylococcus coagulase positiva, Víbrio parahaemolyticus e Salmonella sp. Nenhum dos restaurantes foi considerado inadequado sob a avaliação global dos itens do check-list. Três deles (A, D, E) foram considerados adequados e os outros três (B, C, F) foram aprovados com restrições. As principais inconformidades encontradas foram relacionadas com itens relativos à higiene, manipulação e controle de temperatura. Porém, correlação apenas regular tendendo a forte (rs=0,580; p=0,228) foi encontrada entre essas inconformidades e a presença de contagens de coliformes termotolerantes acima do previsto na legislação. Entretanto, houve associação positiva estatisticamente significativa entre a temperatura aferida no pescado e o percentual de contaminação por coliformes termotolerantes (rs=0,928; p=0,008). Os resultados indicam a necessidade da aplicação das Boas Práticas de Fabricação nesse tipo de restaurantes, principalmente nos itens relacionados à higiene de superfícies e temperatura de armazenamento, a fim de controlar os possíveis riscos potenciais à saúde do consumidor. / Over the past years there has been a change in the eating profile of the population that, associated with the offer of quality fish in the domestic market, can lead consumption to new forms of presentation of this food. Fishes, in addition to being eaten cooked, can also be ingested raw as sushi or sashimi, which may bring risks to the consumer. This study aimed at evaluating the microbiological quality of salmon-based sashimi, as well as the hygienic and sanitary conditions of restaurants specialized in Japanese food in the city of Porto Alegre, Brazil. Eighteen sashimi samples were collected from six restaurants, and a checklist adapted from the Brazilian legislation was applied. All microorganisms mentioned by RDC 12/01 of the National Health Surveillance Agency (ANVISA) for dishes ready for consumption based on fish and similar raw foods (sashimi) were investigated: thermotolerant coliforms; coagulase-positive Staphylococcus; Vibrio parahaemolyticus and Salmonella sp. Of the 18 samples analyzed from the restaurants, 11.11%, 33.33%, 61.11% and 44.44% had thermotolerant coliforms above the limit established by the current legislation in restaurants B, C, D and F, respectively. Restaurants A and E had all samples within limits. Any restaurant had positive samples above limit for coagulase-positive Staphylococcus, Vibrio parahaemolyticus and Salmonella sp. Any restaurant was considered inadequate regarding the overall evaluation of checklist items. Three (A, D, E) were considered adequate, and the remaining (B, C, F) were approved with restrictions. The main nonconformities found were in items relative to hygiene, manipulation, and temperature control. However, only a regular correlation tending to strong (rs=0.580; p=0.228) was found between such nonconformities and presence of thermotolerant coliforms above the value predicted in the legislation. Nonetheless, there was a statistically positive association between fish temperature and the percentage of contamination by thermotolerant coliforms (rs=0.928; p=0.008). Results point to the need of applying Good Manufacturing Practices in this type of restaurant, especially in items relative to surface hygiene and storage temperature in order to control the potential risks to consumers’ health.

Este trabalho procura compreender o processo migratório de jovens dos municípios de Nova Bréscia e Coqueiro Baixo, localizados no Rio Grande do Sul/Brasil, em direção a centros urbanos do país e do exterior, envolvidos com o trabalho em churrascarias, através da formação de redes de mobilidade social. Baseados na perspectiva da compreensão do Espaço Geográfico que se aproxima do materialismo histórico, compreendendo a consubstanciação de fluxos no/pelo Espaço Geográfico, entendendo a rede como um fenômeno e um processo no entendimento e na construção da sociedade, pensada enquanto espaço e tempo, como uma forma de organizar o espaço sempre em movimento. O trabalho possui como uma das inquietudes a idéia de que o processo de expansão das churrascarias está relacionado à perseguição do capital, quando trabalhadores deixam as áreas rurais em que residem em direção aos centros urbanos, na procura de ascender socialmente, originando as redes de mobilidade social, constituindo-se as churrascarias como uma perspectiva de espaços de acolhimento para esses imigrantes. Esse processo de mobilidade social impulsionado e/ou entre-laçado pelas churrascarias parece se constituir num conjunto de modalidades pelas quais um grupo social compreende como a possibilidade de ocuparem novos espaços, proporcionadas pela mobilidade/oportunidade do trabalho, onde a perseguição do capital é um dos condicionantes (não o único) para a migração de trabalhadores do espaço rural para o espaço urbano, através da formação de redes migratórias. / The present work aims at understanding the migratory process of young people from Nova Bréscia and Coqueiro Baixo municipalities, located in Rio Grande do Sul/Brazil, in direction to urban centers inside the country and abroad. These people are involved in jobs at barbecue restaurants by the formation of social mobility networks. We are based on the perspective of the Geographical Space which is close to the historical materialism, understanding the consubstantiality of fluxes in/by the Geographical Space. We comprehend the network as a phenomenon and as a process in the understanding and in the construction of society; meant like space and time, as a form of organizing the space always in movement. The work has, as one of its questions, the idea that the expansion process of those barbecue restaurants is related to the pursuit of capital, when the workers leave the rural areas in which they reside towards the urban centers searching for social ascension. They create the networks of social mobility becoming the barbecue restaurants as a perspective of welcome spaces for those immigrants. This process of social mobility, encouraged and/or inter-related by the barbecue restaurants, seems to constitute a group of modalities by which a social group understands the possibility to occupy new spaces. Those opportunities are provided by the job mobility/ opportunity, where the search for capital is one of the determining factors (not the only one) for the workers migration from the rural area to an urban area by the formation of migrating networks.

Este trabalho procura compreender o processo migratório de jovens dos municípios de Nova Bréscia e Coqueiro Baixo, localizados no Rio Grande do Sul/Brasil, em direção a centros urbanos do país e do exterior, envolvidos com o trabalho em churrascarias, através da formação de redes de mobilidade social. Baseados na perspectiva da compreensão do Espaço Geográfico que se aproxima do materialismo histórico, compreendendo a consubstanciação de fluxos no/pelo Espaço Geográfico, entendendo a rede como um fenômeno e um processo no entendimento e na construção da sociedade, pensada enquanto espaço e tempo, como uma forma de organizar o espaço sempre em movimento. O trabalho possui como uma das inquietudes a idéia de que o processo de expansão das churrascarias está relacionado à perseguição do capital, quando trabalhadores deixam as áreas rurais em que residem em direção aos centros urbanos, na procura de ascender socialmente, originando as redes de mobilidade social, constituindo-se as churrascarias como uma perspectiva de espaços de acolhimento para esses imigrantes. Esse processo de mobilidade social impulsionado e/ou entre-laçado pelas churrascarias parece se constituir num conjunto de modalidades pelas quais um grupo social compreende como a possibilidade de ocuparem novos espaços, proporcionadas pela mobilidade/oportunidade do trabalho, onde a perseguição do capital é um dos condicionantes (não o único) para a migração de trabalhadores do espaço rural para o espaço urbano, através da formação de redes migratórias. / The present work aims at understanding the migratory process of young people from Nova Bréscia and Coqueiro Baixo municipalities, located in Rio Grande do Sul/Brazil, in direction to urban centers inside the country and abroad. These people are involved in jobs at barbecue restaurants by the formation of social mobility networks. We are based on the perspective of the Geographical Space which is close to the historical materialism, understanding the consubstantiality of fluxes in/by the Geographical Space. We comprehend the network as a phenomenon and as a process in the understanding and in the construction of society; meant like space and time, as a form of organizing the space always in movement. The work has, as one of its questions, the idea that the expansion process of those barbecue restaurants is related to the pursuit of capital, when the workers leave the rural areas in which they reside towards the urban centers searching for social ascension. They create the networks of social mobility becoming the barbecue restaurants as a perspective of welcome spaces for those immigrants. This process of social mobility, encouraged and/or inter-related by the barbecue restaurants, seems to constitute a group of modalities by which a social group understands the possibility to occupy new spaces. Those opportunities are provided by the job mobility/ opportunity, where the search for capital is one of the determining factors (not the only one) for the workers migration from the rural area to an urban area by the formation of migrating networks.

Nos últimos anos tem-se observado uma mudança no perfil alimentar da população, o que, associado à oferta de pescado de qualidade no mercado interno, pode direcionar o consumo, para novas formas de apresentação deste alimento. Os pescados, além de serem consumidos cozidos, também podem ser ingeridos crus, em pratos como sushi e sashimi, o que pode trazer risco para o consumidor. Este trabalho teve como objetivo avaliar a qualidade microbiológica de sashimis a base de salmão, bem como as condições higiênicosanitária dos restaurantes especializados em culinária japonesa na cidade de Porto Alegre - RS. Em seis restaurantes foram colhidas dezoito amostras de sashimi e aplicado check-list adaptado da legislação sanitária. Foram pesquisados todos os microrganismos citados pela RDC 12/01 da ANVISA para pratos prontos para o consumo a base de pescados e similares crus (sashimi) - Coliformes Termotolerantes; Estafilococos coagulase positiva; Víbrio parahaemolyticus e Salmonella sp. Das 18 amostras analisadas por estabelecimento, 11,11%, 33,33%, 61,11% e 44,44% apresentaram Coliformes Termotolerantes acima do limite estabelecido pela legislação vigente, nos estabelecimentos B, C, D e F, respectivamente. Os restaurantes A e E apresentaram todas as amostras dentro dos limites estabelecidos. Nenhum restaurante apresentou amostras positivas acima do limite para Staphylococcus coagulase positiva, Víbrio parahaemolyticus e Salmonella sp. Nenhum dos restaurantes foi considerado inadequado sob a avaliação global dos itens do check-list. Três deles (A, D, E) foram considerados adequados e os outros três (B, C, F) foram aprovados com restrições. As principais inconformidades encontradas foram relacionadas com itens relativos à higiene, manipulação e controle de temperatura. Porém, correlação apenas regular tendendo a forte (rs=0,580; p=0,228) foi encontrada entre essas inconformidades e a presença de contagens de coliformes termotolerantes acima do previsto na legislação. Entretanto, houve associação positiva estatisticamente significativa entre a temperatura aferida no pescado e o percentual de contaminação por coliformes termotolerantes (rs=0,928; p=0,008). Os resultados indicam a necessidade da aplicação das Boas Práticas de Fabricação nesse tipo de restaurantes, principalmente nos itens relacionados à higiene de superfícies e temperatura de armazenamento, a fim de controlar os possíveis riscos potenciais à saúde do consumidor. / Over the past years there has been a change in the eating profile of the population that, associated with the offer of quality fish in the domestic market, can lead consumption to new forms of presentation of this food. Fishes, in addition to being eaten cooked, can also be ingested raw as sushi or sashimi, which may bring risks to the consumer. This study aimed at evaluating the microbiological quality of salmon-based sashimi, as well as the hygienic and sanitary conditions of restaurants specialized in Japanese food in the city of Porto Alegre, Brazil. Eighteen sashimi samples were collected from six restaurants, and a checklist adapted from the Brazilian legislation was applied. All microorganisms mentioned by RDC 12/01 of the National Health Surveillance Agency (ANVISA) for dishes ready for consumption based on fish and similar raw foods (sashimi) were investigated: thermotolerant coliforms; coagulase-positive Staphylococcus; Vibrio parahaemolyticus and Salmonella sp. Of the 18 samples analyzed from the restaurants, 11.11%, 33.33%, 61.11% and 44.44% had thermotolerant coliforms above the limit established by the current legislation in restaurants B, C, D and F, respectively. Restaurants A and E had all samples within limits. Any restaurant had positive samples above limit for coagulase-positive Staphylococcus, Vibrio parahaemolyticus and Salmonella sp. Any restaurant was considered inadequate regarding the overall evaluation of checklist items. Three (A, D, E) were considered adequate, and the remaining (B, C, F) were approved with restrictions. The main nonconformities found were in items relative to hygiene, manipulation, and temperature control. However, only a regular correlation tending to strong (rs=0.580; p=0.228) was found between such nonconformities and presence of thermotolerant coliforms above the value predicted in the legislation. Nonetheless, there was a statistically positive association between fish temperature and the percentage of contamination by thermotolerant coliforms (rs=0.928; p=0.008). Results point to the need of applying Good Manufacturing Practices in this type of restaurant, especially in items relative to surface hygiene and storage temperature in order to control the potential risks to consumers’ health.

The purpose of this study is to identify and analyze the basic causes of food service employee turnover in five selected restaurants in the Miami area. The withdrawal behavior in this study is treated in terms of controllable turnover, for the purpose of management, learning more about what action to take to solve this problem which has eaten into the fabric of the hospitality industry. The aim is to find out from the food service employees and management view of work for the purpose of identifying the variables which cause an employee to voluntarily leave a job. The objective is therefore, to analyze and describe the problem of labor turnover in these selected restaurants. Such description must precede efforts to arrive at solutions to the problem if these efforts are ever to be more than haphazard and superficial. Sigmund Freud once stated: "The true beginning of scientific activity consists in describing phenomena and only then in proceeding to group, classify and correlate them."1 The nature of the study is basically descriptive survey. Data is collected by the use of management questionnaire, food service employee questionnaire and finally employees job description index. The survey consisted of a series of well defined questions with open and closed endings dealing with employee with employee turnover. As Robert Ferber and P. J. Verdoom state in their book titled Research Method in Economics of Business: "Structured questionnaires, by supplying question formulations in very specific terms as well as the different possible answers are easier for the sample members to answer and also serve to reduce the danger of interviewer bias."2 The answers to the prepared questionnaire by sample members were then recorded. The results of the questionnaire responses were then compiled for presentation and analysis. 1 Julian Simon, Basic Research Methods in Social Science. Random House, New York, 1969, p.53. 2 Robert J. Ferber and P.J. Verdoon, Research Methods in Economics and Business, The McMillan Company, 1962, p. 20 9 .

The Statement of the Problem: The purpose of this study is to determine and analyze the attitude of restaurant operators in Miami Beach toward the use of credit cards at their establishment.

Thesis (MTech (Business)) --Cape Peninsula University of Technology, 2009 / The Faculty of Business at the Cape Peninsula University of Technology conducts research in the niche area: “The Effective Management of SMMEs” as identified by the National Research Foundation of South Africa. The research contained within the ambit of this thesis, has as its objective to establish the current position of performance measures utilised daily in the business activities by fast food franchisees, to raise awareness of future performance drivers (i.e. the critical success factors or non-financials aspects), and to highlight the importance of measuring the key performance areas of both financials and non-financial indicators as significant contributors to sustainability and growth of an enterprise. The challenge managers is currently faced with pertain to the managing of businesses for results i.e. identifying the drivers of financial success, finding a balance to measure financial and non-financial performances, appraising and compensating people’s performance. Lacking such tools, businesses have encountered difficulties managing what they could not describe or measure, or that are exposed to the risk of failure. Financial accounting (historic information) does not provide details about factors that actually help grow market share and profits (the main drivers of future performance). The questions which should be asked, are: Are the managers of fast food franchisees able to identify critical information or articulate factors that are important to actually help grow market share and profits? What tools are utilized to measure and drive value in real-time? To what level is performance measured, and what is the role and purpose of the utilised measures in the fast food franchisees? Most importantly, to what extent are franchisees in the fast food industry equipped by franchisors through a franchise “package”? This remains problematic as the need to identify and understand information critical for decision making in the fast food industry becomes imperative for the growth and sustainability of the organization. To answer these questions, the performance measures actually used by franchisees, will be surveyed. The proposed study will involve the collection, compilation, and analysis of both financials and non-financials performance measures using survey data from fast food franchisees within the Cape Metropolis. Quantitative data will be collected through opened and closed ended questionnaires (distributed to owners/managers of outlets) to document the existing performance measures and resulting perceived benefits. The outcome of this thesis will help franchisees to identify critical success factors and raise awareness with franchisors on inadequacies in the franchise package, so as to contribute to the effective management of small businesses. Furthermore, the research will be of importance in empowering the fast food sector to take advantages of alternative performance measures, improve their business efficiencies and increase their capacity to grow and be sustainable.

Thesis (MTech (Marketing))--Peninsula Technikon, Cape Town, 1997 / The quality of service that is currently being offered by restaurants in the southern suburbs of Cape Town does not consistently meet with the service expectations of consumers. This results in the formulation of a negative perception of service quality. A knowledge of customer expectations is critical in delivering quality service and largely determines the success or failure of service-oriented organisations. One of the maj or challenges facing restaurants is meeting or exceeding the everincreasing expectations of consumers as this determines whether consumers are satisfied or not. It is therefore important to assess the current state of service quality within restaurants. In this study the Servqual model, which is one of the most widely used tools in measuring service quality, was used· to assess the service quality within restaurants. The Servqual model is a questionnaire which can be modified in order to measure service quality within a specific service industry. The model consists of a set of twenty-two statements measuring the expectations of consumers and a matching set of twenty-two statements measuring the perceptions the consumers have of the service quality that they have been exposed to. The consumers then indicate their responses on a Likert-type scale, which accompanies each statement. There is no immediate solution to improving the poor perception of service quality that exists, as any service quality programme is a long-term process that needs to be systematically implemented.

Nos últimos anos tem-se observado uma mudança no perfil alimentar da população, o que, associado à oferta de pescado de qualidade no mercado interno, pode direcionar o consumo, para novas formas de apresentação deste alimento. Os pescados, além de serem consumidos cozidos, também podem ser ingeridos crus, em pratos como sushi e sashimi, o que pode trazer risco para o consumidor. Este trabalho teve como objetivo avaliar a qualidade microbiológica de sashimis a base de salmão, bem como as condições higiênicosanitária dos restaurantes especializados em culinária japonesa na cidade de Porto Alegre - RS. Em seis restaurantes foram colhidas dezoito amostras de sashimi e aplicado check-list adaptado da legislação sanitária. Foram pesquisados todos os microrganismos citados pela RDC 12/01 da ANVISA para pratos prontos para o consumo a base de pescados e similares crus (sashimi) - Coliformes Termotolerantes; Estafilococos coagulase positiva; Víbrio parahaemolyticus e Salmonella sp. Das 18 amostras analisadas por estabelecimento, 11,11%, 33,33%, 61,11% e 44,44% apresentaram Coliformes Termotolerantes acima do limite estabelecido pela legislação vigente, nos estabelecimentos B, C, D e F, respectivamente. Os restaurantes A e E apresentaram todas as amostras dentro dos limites estabelecidos. Nenhum restaurante apresentou amostras positivas acima do limite para Staphylococcus coagulase positiva, Víbrio parahaemolyticus e Salmonella sp. Nenhum dos restaurantes foi considerado inadequado sob a avaliação global dos itens do check-list. Três deles (A, D, E) foram considerados adequados e os outros três (B, C, F) foram aprovados com restrições. As principais inconformidades encontradas foram relacionadas com itens relativos à higiene, manipulação e controle de temperatura. Porém, correlação apenas regular tendendo a forte (rs=0,580; p=0,228) foi encontrada entre essas inconformidades e a presença de contagens de coliformes termotolerantes acima do previsto na legislação. Entretanto, houve associação positiva estatisticamente significativa entre a temperatura aferida no pescado e o percentual de contaminação por coliformes termotolerantes (rs=0,928; p=0,008). Os resultados indicam a necessidade da aplicação das Boas Práticas de Fabricação nesse tipo de restaurantes, principalmente nos itens relacionados à higiene de superfícies e temperatura de armazenamento, a fim de controlar os possíveis riscos potenciais à saúde do consumidor. / Over the past years there has been a change in the eating profile of the population that, associated with the offer of quality fish in the domestic market, can lead consumption to new forms of presentation of this food. Fishes, in addition to being eaten cooked, can also be ingested raw as sushi or sashimi, which may bring risks to the consumer. This study aimed at evaluating the microbiological quality of salmon-based sashimi, as well as the hygienic and sanitary conditions of restaurants specialized in Japanese food in the city of Porto Alegre, Brazil. Eighteen sashimi samples were collected from six restaurants, and a checklist adapted from the Brazilian legislation was applied. All microorganisms mentioned by RDC 12/01 of the National Health Surveillance Agency (ANVISA) for dishes ready for consumption based on fish and similar raw foods (sashimi) were investigated: thermotolerant coliforms; coagulase-positive Staphylococcus; Vibrio parahaemolyticus and Salmonella sp. Of the 18 samples analyzed from the restaurants, 11.11%, 33.33%, 61.11% and 44.44% had thermotolerant coliforms above the limit established by the current legislation in restaurants B, C, D and F, respectively. Restaurants A and E had all samples within limits. Any restaurant had positive samples above limit for coagulase-positive Staphylococcus, Vibrio parahaemolyticus and Salmonella sp. Any restaurant was considered inadequate regarding the overall evaluation of checklist items. Three (A, D, E) were considered adequate, and the remaining (B, C, F) were approved with restrictions. The main nonconformities found were in items relative to hygiene, manipulation, and temperature control. However, only a regular correlation tending to strong (rs=0.580; p=0.228) was found between such nonconformities and presence of thermotolerant coliforms above the value predicted in the legislation. Nonetheless, there was a statistically positive association between fish temperature and the percentage of contamination by thermotolerant coliforms (rs=0.928; p=0.008). Results point to the need of applying Good Manufacturing Practices in this type of restaurant, especially in items relative to surface hygiene and storage temperature in order to control the potential risks to consumers’ health.