Probest es un aplicativo móvil fácil de usar, de suscripción mensual diseñado para que los restaurantes tengan en una sola plataforma a todos sus proveedores. Los beneficios para los restaurantes son: ahorrar hasta un 65% del tiempo en pedidos, comunicación directa con los proveedores reduciendo en un 70% los errores de pedidos y cuenta con una relación de diversos proveedores clasificados por rubros para cotizar precios y emitir la facturación. Los proveedores tienen como beneficios: centralizar sus pedidos en un solo canal, disminuir errores y ahorrar tiempo en sus procesos, la oportunidad de ampliar su cartera de clientes y recibir calificaciones por sus servicios. La compañía se dirige a los restaurantes de 3 a 4 tenedores que tienen acceso a internet y cuentan con teléfonos inteligentes, tienen como un mínimo de 10 proveedores y están ubicados en las zonas 6 y 7 de Lima Metropolitana. El costo de la subscripción es un pago mensual de S/. 120. Para llevar a cabo este proyecto se calculó una inversión de S/.32,695.15, monto que será financiado por un 57% mediante un préstamo bancario y el otro 43% como aporte de las cinco socias fundadoras, que será recuperado en 2.23 año de operaciones. Probest, presenta un VAN financiero de S/.485,744.82 y una TIR de 142%, para el periodo de evaluación de 3 años. La proyección de ventas se ha calculado por tres años y se obtiene. Teniendo en cuenta el análisis realizado concluimos que Probest es un proyecto rentable, escalable e innovador. / Probest is a friendly and easy use mobile application which is provided with a monthly subscription. This application is designed for restaurants, so they can have a platform that unifies their providers. One of the benefits that restaurants will have are: save up to 65% of the time in orders and direct communication with providers that will reduce up to 70% in errors. Besides, it also counts with a list of classified providers so they can see prices and raise invoices. The company leads to restaurants from 3 to 4 forks that have internet access and smartphones, have at least minimum 10 providers and are located in 6 and 7 zone from Lima Metropolitana. The subscription has a monthly cost of S/. 120. To accomplish the project we invest S/.32,695.15, that will be financed a 57% with a bank loan and the other 43% with the contribution of the 5 business partners that will be recovered in the xx year. Probest, presents a financial VAN of S/.485,744.82 and a TIR of 142% for the evaluation period of 3 years. The sales projection has been calculated for the first three years. To summarize the analysis we concluded that Probest is a rental project that is scalable and that has innovation. / Trabajo de investigación

No description available.

About 83% of total energy consumed in Nepal comes directly from the solid fuels. The import of Liquified Petroleum Gas (LPG) is also growing at an exponential rate. The hospitality subsector (hotels and restaurants), one of the key economic subsectors in the country, consumes most of the energy within the commercial sector primarily for cooking purposes. The bio-waste generated from growing hospitality subsector and other sectors in Kathmandu is poorly managed. Similarly, on the other hand, Nepal has an extensive knowledge and experience of manure based anaerobic household biogas systems mainly in rural areas. Based upon this situation, the thesis investigates the opportunities for anaerobic biogas production for cooking at hotels and restaurants by utilizing their own organic waste. Currently available biogas technologies, important parameters affecting the biogas yield, policy and financial supports and case studies of various stakeholders employing the biogas technologies in the hotels and restaurants in Nepal were considered. The most applicable technology for the purpose was then chosen. The organic waste sampling study from randomly selected 4-star hotel (Yatri Spa and Suites), tourist standard hotel (Hotel Bliss International) and restaurant (Fren’s Kitchen) in Thamel, the tourist zone of Kathmandu was conducted. Similarly, various data especially focusing on the current cooking energy need, demand, supply, cost, organic waste management of the hotels and the restaurant was collected through questionnaires and series of interviews. The average amount of daily organic waste and organic waste fraction for Yatri, Bliss and Fren’s was found to be 61.3 kg and 63.0%, 18.4 kg and 82.7%, and 16.3 kg and 81.8% respectively. Similarly, the variations in weekly organic wastes and waste generated per guest was also determined. Based upon the amount and characteristics of organic waste from the sampling survey, the theoretical biogas potential of the organic waste at digester output rate of 0.27 kWh/kg/day for JUAS digesters, the technology selected for the biogas conversion, was found to be 18.4 kWh/day, 5.5 kWh/day and 4.9 kWh/day equivalent to 4.9%, 3.0% and 5.4 % of the current daily energy need for Yatri, Bliss and Fren’s respectively. Similarly, the economic implications of the small-scale biogas technology if employed in the hotels and the restaurant was scoped out. It was found that the recommended Polyvinyl Chloride (PVC) based 3000 l sized JUAS bio-digesters had positive Net Present Value (NPV), Internal Rate of Return (IRR) and payback time of around 5 years on average for all the eateries under study. The monthly life cycle cost of the integrated LPG-JUAS system is found be cheaper for all eateries as compared to the current LPG system. Levelized Cost of Energy (LCoE) of the JUAS digesters is calculated to be competitive as compared to energy from other renewables in the country. There is, however, need to improve the digester conditions to get higher biogas yields. For the wider adoption of the digesters across urban sectors, the subsidies amount should also be increased together with information dissemination regarding biogas uses and its potential among the stakeholders. / Omkring 83% av den totala energiförbrukningen i Nepal kommer direkt från det fasta bränslet. Importen av flytande petroleumgas (LPG) växer också i exponentiell takt. Underhållningsbranschen (hotell och restauranger), en av de viktigaste ekonomiska delområdena i landet, förbrukar mest energi inom kommersiell sektor, främst för matlagning. Det biologiska avfallet som genereras av växande underhållsbranschen och andra sektorer i Katmandu är dåligt förvaltad. På samma sätt har Nepal en omfattande kunskap och erfarenhet av gödselbaserade anaeroba hushållsbiogasystem, huvudsakligen i landsbygdsområden. Baserat på denna situation undersöker man avhandlingen möjligheterna till anaerob biogasproduktion för att laga mat på hotell och restauranger genom att använda eget organiskt avfall. För närvarande finns biogasteknik, viktiga parametrar som påverkar biogasutbytet, politiska och finansiella stöd och fallstudier av olika intressenter som använder biogasteknik i hotell och restauranger i Nepal. Den mest tillämpliga tekniken för ändamålet valdes sedan. Undersökning av organiska avfallsprov från slumpmässigt utvalt 4-stjärnigt hotell (Yatri Spa and Suites), turisthotell (Hotel Bliss International) och restaurang (Fren's Kitchen) i Thamel, utförs turistområdet Katmandu. På samma sätt samlades olika data som speciellt fokuserade på dagens energibehov, efterfrågan, tillgång, kostnad, organisk avfallshantering av hotellen och restaurangen genom enkäter och intervjuer. Den genomsnittliga mängden dagligt organiskt avfall och organiskt avfallsfraktion för Yatri, Bliss och Fren var visat sig 61,3 kg respektive 63,0%, 18,4 kg respektive 82,7% respektive 16,3 kg respektive 81,8%. På samma sätt bestämdes också variationerna i organiskt avfall per vecka och avfall som genererades per gäst. Baserat på mängden och egenskaperna hos organiskt avfall från provtagningsundersökningen befanns den teoretiska biogaspotentialen hos det organiska avfallet vid kokareutgångshastigheten på 0,27 kWh / kg / dag för JUAS-kokare, den teknik som valts för biogasomvandling, befunnits vara 18,4 kWh / dag, 5,5 kWh / dag och 4,9 kWh / dag motsvarande 4,9%, 3,0% och 5,4% av dagens energibehov för Yatri, Bliss och Fren. På samma sätt scenkades de ekonomiska konsekvenserna av den småskaliga biogastekniken om de anställdes i hotell och restaurangen. Det visade sig att de rekommenderade polyvinylkloridbaserade (PVC) -baserade JUAS-bioförstörare av polyvinylklorid med jämna mellanrum hade positivt nettoförsäkringsvärde (NPV), interna avkastningsräntor och återbetalningstid på cirka 5 år i genomsnitt för alla restauranger som studerades. Den månatliga livscykelkostnaden för det integrerade LPG-JUAS-systemet befinner sig vara billigare för alla matställen jämfört med det aktuella LPG-systemet. Nivånad kostnad för energi (LCoE) hos JUAS-kokare beräknas vara konkurrenskraftig jämfört med energi från andra förnybara energikällor i landet. Det är dock nödvändigt att förbättra kokareförhållandena för att få högre biogasutbyten. För det bredare godkännandet av kokare i städerna bör bidragsbeloppet också ökas tillsammans med informationsspridning avseende biogasanvändning och dess potential bland intressenterna.För det bredare godkännandet av kokare i städerna bör bidragsbeloppet också ökas tillsammans med informationsspridning avseende biogasanvändning och dess potential bland intressenterna.

Employee motivation shall be defined by Robbins (as cited in Ramlall, 2004) as: "the willingness to exert high levels of effort toward organizational goals, conditioned by the effort's ability to satisfy some individual need." To engage in the practice of motivating employees, employers must understand the unsatisfied needs of each of the employee groups. This study desires to provide practitioners in the restaurant industry the ability to recognize motivators for these different employment groups and their relationship to organizational commitment. The restaurant industry consists of two types of employees: salaried and hourly. This study focuses on hourly employees, and their subdivision: tipped employees. For the purpose of this research hourly employees shall be defined as employees that depend on their hourly wage as their main source of income and tipped employees shall be defined as employees that depend on the receipt of tips as their main source of income. The purpose of this study desires to provide practitioners in the restaurant industry a comparison and analysis of employee motivation between the two employment groups and their level of organizational commitment. After formulating a thorough research review, a questionnaire instrument was assembled. The sample for this study was a convenience sample consisting of 104 restaurant hourly tipped and non-tipped, front of the house personnel employed in a single branded, national restaurant chain located in the metropolitan area of Orlando, Florida. The research instrument was a survey questionnaire instrument comprised of three sections: 1.) twelve motivational factors derived from Kovach (1995), 2.) nine questions from the reduced OCQ from Mowday, Steers, and Porter (1979), and a section concerning demographic information of gender, age, race, education level, marital status, job type and tenure in the industry. Results from the study revealed that firstly, all of the employees in this thesis study felt that management loyalty was the most important motivating factor; secondly, intrinsic motivation factors were more important to non-tipped hourly employees; thirdly, gender had a strong influence in half of the motivating factors; fourthly, promotion and career development was found to be more important to non-tipped employees; lastly, overall mostly medium positive relationships were found between employee motivation and organizational commitment. Implications, limitations, and suggestions for future research are discussed in the final chapter.

The central focus of this dissertation study is to understand the impact of the Sarbanes-Oxley Act and the factors that contribute to increased risk of fraud in order to determine why fraud may occur despite the imposed regulation of the Sarbanes-Oxley Act. The main premise of the study tests the application of the fraud triangle framework constructs to publicly traded restaurant companies during the time period of 2002-2014, using proxy variables defined through literature. Essentially, the study seeks to identify the factors that may provide the optimal criteria to engage in fraudulent or opportunistic behavior. The fraud triangle theoretical framework is comprised of the constructs of pressure, opportunity and rationalization, and has mostly been utilized by external auditors to assess the fraud risk of various companies. It has never been applied to the restaurant industry, and the proxy variables selected have never before been tested in a comprehensive model. Thus, a major contribution of this study may enable executive managers to assess the fraud triangle conditions according to the model in order to afford conclusions regarding increased risk of fraud. The study first hypothesized that the Sarbanes-Oxley Act has had a significant impact on detecting increased risk of fraud for publicly traded restaurant companies. Additionally, the study controlled for and tested the proxy variables of the fraud triangle constructs to determine if any of the variables had a significant impact on detecting increased risk of fraud for publicly traded restaurant companies. The variables tested included company size, debt, employee turnover, organizational structure, international sales growth, executive stock compensation, return on assets, the Recession, and macro-economic factors of interest, inflation, and unemployment rates. The research study adopted an exploratory research design using the case of publicly traded United States restaurant companies in order to provide a better understanding of the characteristics that may contribute to increased fraud risk. The study assumed a binary distribution of the dependent variable, increased fraud risk, measured by the incidence of a reported internal control deficiency over the testable time period. Specifically, the study employed a probit model to estimate the probability that an entity or company will be at an increased risk of fraud based on the independent variables that support and are linked to the fraud triangle framework. Additionally, the model assumes equal weight to the variables of the fraud triangle framework. Through use of the probit model, the major findings of the study were as follows: First, the Sarbanes-Oxley Act does have a significant impact on highlighting areas of increased fraud risk for publicly traded restaurant companies. Second, for the total population of restaurant companies, only the Recession, interest rates, inflation rates and unemployment rates are significant indicators of increased fraud risk. None of the internal variables were significant. However, once the data was segmented by type of restaurant, the results revealed significance of both internal and external variables. These results imply a couple of theoretical notions: first, that the Sarbanes-Oxley Act is an effective means for detecting risk of fraud for publicly traded restaurant companies when considering variables that support the fraud triangle; second, that the fraud triangle is contextual when applied to the restaurant industry because only the variables that are outside of managements control were significant. Finally, from a managerial perspective, the study provides evidence that macro-economic conditions that might affect consumer demand may increase the risk of fraud for publicly traded restaurant companies.

A large portion of the American public is overweight and many are classified as being obese.  Obesity and unhealthy eating behavior are partially related to the increase in our society""s consumption of foods away from home. Accordingly, the Food and Drug Administration (FDA) has suggested new menu labeling regulations to help educate customers on healthy items among menu selections. Few studies have tried to understand customers"" healthy eating behavior in restaurants. Therefore, the purpose of this study was to understand and to predict customers' healthy eating behavior in casual dining restaurants, using the theory of planned behavior and the health belief model. The results showed that attitude toward healthy eating behavior and subjective norm positively influenced intention to engage in healthy eating behavior in casual dining restaurants while perceived behavioral control did not. For healthy eating behavior in casual dining restaurants, perceived threat, self-efficacy, response to provision of nutrition information (cue to action) were significant predictors. However, perceived benefits and barriers were not statistically significant. Also, the study found that subjective nutrition knowledge influenced customers' response to provision of nutrition information whereas objective nutrition knowledge did not. Customers' healthy eating behavior positively influenced their willingness to patronize a restaurant that offers healthy menu items, which means that those who try to eat healthy menu items in casual dining restaurants are willing to revisit restaurants where healthy menu choices are available and to recommend the restaurants to others. Finally, this study generated socio-demographic profiles related to healthy eating behavior in casual dining restaurants and willingness to patronize a restaurant that provides healthy menu choices. The results revealed that education levels and BMI (Body Mass Index) status influenced customers' healthy eating behavior. Also, customers' willingness to patronize a restaurant that provides healthy menu items differed based on gender, marital status, and education levels. / Ph. D.

The hospitality industry has focused on increasing customer satisfaction by offering services that are generally described as flawless, courteous, and friendly. Dick's Last Resort restaurants, however, are distinguished by intentionally staged erroneous, obnoxious, and rude services that nevertheless provide a unique experience for customers. This unconventional service theme might work for some customers but not for others. This study focuses on exploring the factors that lead to customer satisfaction and dissatisfaction at Dick's Last Resort restaurants. In addition, customer satisfaction levels are examined according to gender and location. Using the modified critical incident technique, 518 online reviews were analyzed through a categorization process. The results of this study suggested that "overall theme experience" and "employee performance" are the most important factors in determining customer satisfaction and dissatisfaction. However, the findings suggest that there is no satisfaction rate difference by customers' gender and restaurant's location. The study's limitations and managerial implications for future research are discussed.

No description available.

Very few attempts have been made to adequately evaluate training programs. The research reported here is an attempt to evaluate the effects of the revised orientation and training programs of a fast food franchise. Subjects consisted of 676 hourly employees of a Central Florida fast food franchise who completed questionnaires soliciting measures of the following perceptions: managements' consideration and structure levels and the effectiveness of the revised orientation and training programs. Modest support was found for the prediction that the revised programs would increase the employees' perception of managements' consideration. No evidence was found to support the hypotheses that employees would perceive the revised programs as more effective nor that managements' perceived structure level would increase.

This thesis tries to find out factors limiting Immigrants to the secondary Labour Market in Sweden, with focus on the Hotel and Restaurant employment sector. I analyze the possible limitations of immigrants working in the secondary job category within the hotel and restaurant sector of the Swedish Labour market by applying theories of Segmented Labour Market, Human Capital, Signal Theory, Social Capital and possibly Discrimination. The study was carried out using a semi-structured interview method with individuals who were employed in the hotel and restaurant sector in Malmo city, Sweden. The result obtained in this research shows that Immigrants with a foreign educational qualification in the Swedish labour market would not find jobs beyond the secondary labour market. The study also gives an indication that the low educational level of the immigrants in the host country also limits immigrants to the Secondary labour market. This paper also shows that, regardless of factors such as the type of educational qualification and where it was concluded, type of work experiences, lack of relevant work experience, and high level of unemployment, which limits immigrants’ possibility for occupational/professional mobility in the Swedish labour market, preferential discrimination is also suspected to play a significant role with respect to employment.