Diploma thesis is on researching new marketing concepts in food services offer, especially restaurants. Aim of the thesis is to gain more detailed information from the field of marketing of food services, analysis of the new concepts and examination of hypothesis of the survey research. The thesis is divided into four chapters. To the forefront of interest are brought above all innovative and experiential marketing approaches, which are introduced in the first chapter. There is also mentioned theory of marketing management and characteristics of services marketing. In the second chapter the thesis focuses on tourism services marketing. In the third chapter are analyzed marketing concepts of restaurant businesses in the Czech Republic and foreign countries. Next, fourth chapter includes analysis of results of the survey that was carried out online. Goal of this research, that was carried out for purposes of this thesis, is to find out how many interviewees have ever been, either in the Czech Republic or in any foreign country, in experiential restaurant and what in particular evoked the experience. The next part of this chapter features two interviews with professionals from the field of tourism and food services.

A research report submitted to the Faculty of Engineering and the Built Environment, University of the Witwatersrand, partly for the fulfilment of the requirements for the degree of Masters of Science in Engineering. Johannesburg 2016 / This dissertation aims to identify whether or not there is clear and tangible evidence to suggest a relationship between the presence of total quality management (TQM) practices and service quality in the restaurant industry. It attempts to investigate if restaurants that show higher levels of service quality do so because they implement quality management practices in some form or another. The study considers four restaurants in Johannesburg. A research method was devised purely for this dissertation to measure the presence of quality management practices within the restaurant and the level of service quality experienced by the customer. Three research instruments were designed for the study by using various frameworks, specifically TQM (a type of quality management practice), the SERVQUAL instrument (a tool used to measure service quality) and qualitative research interviewing. Quality management practices at the restaurants were assessed using the first research instrument: The TQM Questionnaire, which was conducted as an interview between researcher and restaurant employees. The level of service quality was assessed using the second research instrument: The Customer Survey, which was dispensed to the restaurant customers. The third instrument, an observations table was used to corroborate the results obtained by the first two instruments and was designed by the researcher. The results of the TQM Questionnaire were analysed using content analysis, and each restaurant was assigned a total TQM score, which signified the degree to which they implement TQM practices. These scores were compared to the results obtained from the customer surveys, which assigned each restaurant with a SERVQUAL score that measured the degree of customer satisfaction. The TQM results were compared to the SERVQUAL results for each restaurant in order to identify a relationship between the two aspects. The research identified that 3 of the 4 restaurants showed a clear relationship between the presence of TQM practices in their operations and the level of service quality experienced by the customer. It was identified that restaurants that achieved high TQM scores also achieved the highest SERVQUAL scores. This finding recognises that there is a relationship between TQM and service quality, however the study does not go forward to investigate the nature of this relationship. / MT2016

Amostras da hortaliça alface, pronta para consumo e sem adição de temperos, foram obtidas de sete restaurantes de padrão self-service, que servem refeição por quilograma. O total de 35 amostras foi coletado em dias alternados e diretamente do balcão de distribuição desses restaurantes na cidade de Limeira-SP. As amostras foram analisadas com o objetivo de conhecer as condições microbiológicas de hortaliças folhosas cruas servidas em locais de mesmo padrão. Para a realização das análises foram estabelecidos parâmetros microbiológicos, considerando a pesquisa das seguintes bactérias: coliformes totais, coliformes a 45°C, Salmonella spp, contagem total de aeróbios mesófilos e Staphylococcus coagulase positiva. Os resultados foram bastante heterogêneos, com grande variação nas contagens para coliformes totais, coliformes a 45°C, e números elevados nas contagens de aeróbios mesófilos. Os dados obtidos mostraram que 31 (88,6%) amostras analisadas apresentaram níveis elevados de coliformes totais, com variação entre 102NMPg-1 e 105 NMPg-1 e apenas 4 (11,4%) das amostras apresentaram níveis reduzidos, entre <2 e 8,0 x 101 NMPg-1. 1. Em relação às bactérias coliformes a 45°C, 14 (40%) das amostras apresentaram contaminação, consideradas em desacordo com a legislação vigente da Agência Nacional de Vigilância Sanitária - ANVISA (BRASIL, 2001) que estabelece limites de até 102 NMPg-1. Nenhuma amostra revelou-se positiva para Salmonella spp, atendendo aos parâmetros estabelecidos pela ANVISA (BRASIL, 2001) de ausência em 25g de produto. Foi detectado Staphylococcus coagulase positiva em 21 (60%) das amostras considerando contagens superiores a 103 UFCg-1, que é o limite máximo tolerado pela ANVISA (BRASIL, 2001) para outros alimentos, já que para hortaliças in natura não há menção de padrões. Deste total de 21 amostras, 2 (9,5%) apresentaram contagens de 104 UFCg-1. Os 7 locais tiveram amostras com contagens totais de aeróbios mesófilos elevadas, entre 105 e 107 UFCg-1: em 6 (17,1%) das amostras as contagens ficaram entre 105 e 106 UFCg-1 e 29 (82,8%) apresentaram resultados superiores a 106 UFCg-1. Destas 29 amostras, 11 (37,9%) estiveram acima da 107 UFCg-1. Amostras da hortaliça de mesmo lote foram submetidas a procedimentos higiênicos, utilizando solução clorada e solução de vinagre e posterior análise. Os resultados apresentaram reduções entre 98% e 99% nas contagens das bactérias. Pelos dados obtidos, considera-se que há falhas decorrentes de práticas inadequadas de manipulação com ausência ou deficiência de sanificação, sendo necessário treinamento de funcionários e proprietários dos locais, visando correção dos problemas, para que se obtenha a qualidade microbiológica adequada do produto e assegure a saúde do consumidor. / Lettuce samples, ready for consumption and without addition of seasoning, were obtained from seven self-service restaurants which serve food per kilogram. The total of 35 samples was collected on alternate days and directly from food counters at those restaurants in the city of Limeira/SP. Samples were analyzed with the objective to find out the microbiological conditions of the raw leafy vegetables served in self-service restaurants. To carry out the analysis, microbiological standards were set considering the research on the following bacteria: total coliforms, coliforms at 45°C, Salmonella ssp, total counting of aerobic mesophiles and Staphylococcus coagulase positive. The results were very heterogeneous due to the great variation on counting for total coliforms, coliforms at 45°C, as well as the high level of the numbers of aerobic mesophiles. The data obtained showed that 31 (88.6%) samples presented high level of total coliforms, varying between 102 NMPg-1 and 105 NMPg-1 and only 4 (11.4%) samples presented reduced level, between < 2 and 8.0 x 101 NMPg-1. Considering the coliform bacteria at 45°C, 14 (40%) samples presented fecal contamination and this is at variance with the current legislation of the National Agency of Sanitary Vigilance - ANVISA (BRAZIL, 2001), which establishes limits up to 102 NMPg-1. No samples showed to be positive for Salmonella spp, following the ANVISA (BRAZIL, 2001) standards which establish absence in 25g of product. Staphylococcus coagulase positive was detected in 21 (60%) samples considering counting superior to 103 UFCg-1, which is the maximum limit tolerated by ANVISA (BRAZIL, 2001) for other foods, as for leafy vegetable in natura there are no standards. From this total of 21 samples, 2 (9.5%) showed 104 UFCg-1. The seven self-service restaurants showed high level for total counting of aerobic mesophiles, between 105 and 107 UFCg-1: 6 samples (17.1%) showed counting between 105 and 106 UFCg-1 and 29 (82.8%) presented results above 106 UFCg-1. From these 29 samples, 11 (37.9%) were above 107 UFCg-1. Leafy vegetables samples from the same batch underwent to hygienic procedures using a chlorine solution and a vinegar solution for posterior analysis. The results showed reduction of the bacteria counting between 98% and 99%. The data obtained show that there is inappropriate food handling with absence of or deficiency of sanitation, indicating a training need for the staff and shop owners, so that problems can be corrected to obtain products with appropriate microbiological quality and to assure consumer’s health.

Submitted by JOSIANE SANTOS DE OLIVEIRA (josianeso) on 2017-11-17T13:39:14Z No. of bitstreams: 1 Ádrian Juchem Stockmanns_.pdf: 9128543 bytes, checksum: 4439d237e66a4448ce2e08a6e7298d7d (MD5) / Made available in DSpace on 2017-11-17T13:39:14Z (GMT). No. of bitstreams: 1 Ádrian Juchem Stockmanns_.pdf: 9128543 bytes, checksum: 4439d237e66a4448ce2e08a6e7298d7d (MD5) Previous issue date: 2017-08-30 / Nenhuma / Este trabalho teve os objetivos de estudar o tratamento de esgoto sanitário através de um biodigestor do tipo chinês (Etapa 1) e de um reator UASB (Etapa 2), além do tratamento de esgoto sanitário em conjunto com resíduos sólidos de restaurantes através de um reator UASB (Etapa 3). O experimento foi realizado na Estação de Tratamento de Esgotos da UNISINOS (Universidade do Vale do Rio dos Sinos), aonde inicialmente foi dada a partida nos sistemas (biodigestor e reator) através da utilização de lodo do UASB existente na ETE da UNISINOS como inóculo. Relacionando as etapas 1 e 2, as análises de cor aparente, cor verdadeira e turbidez apresentaram valores superiores nas análises de Saída durante a Etapa 1. Na Etapa 2 os resultados de cor aparente e turbidez apresentaram uma redução de 41% e 77% respectivamente. As análises de DBO apresentaram uma redução de 32% entre a Entrada e Saída do reator na Etapa 2 contra 17% na Etapa 1. Nas análises de DQO, a média considerada de remoção foi de 20% na Etapa 2 contra 52% na Etapa 1, porém as últimas análises da Etapa 2 chegaram a uma redução de 80% nas análises de Saída. Relacionando as etapas 2 e 3 as análises de cor (aparente e verdadeira), DBO e DQO apresentaram valores superiores na Saída devido a adição de RSR. Comparando com a etapa aonde não foi adicionado RSR (Etapa 2) os parâmetros analisados (com exceção do pH e turbidez) apresentaram-se superiores após a adição de RSR. Em relação a geração de biogás foi comprovado o aumento na produção de biogás após a adição de resíduos, algo que de fato ocorreu principalmente após a segunda adição de resíduo, impulsionando um aumento de aproximadamente 80% em sua geração, havendo, portanto, um indicativo da possibilidade de tratamento combinado, no mesmo reator, de esgoto sanitário e resíduos sólidos de restaurantes. Os resultados sugerem que a configuração de reator UASB (Etapa 2 e 3) possui um poder de remoção de matéria orgânica superior a configuração do biodigestor chinês (Etapa 1), o que impulsiona estudos com um período maior de operação com a introdução de RSR para um tratamento integrado (ES e RSR) em reatores UASB. / This work had the objectives of studying the sewage treatment through a Chinese-type digester (Stage 1) and a UASB reactor (Stage 2), besides the sewage treatment together with solid waste from restaurants through a USB reactor (Stage 3). The experiment was performed at Estação de Tratamento de Esgotos da UNISINOS (Universidade do Vale do Rio dos Sinos), where the systems were initially started (biodigester and reactor) through the use of UASB’s Iodine existing in ETE from UNISINOS as inoculum. Relating stages 1 and 2, the analysis of apparent color, true color and turbidity presented higher values in the reactor outlet analysis during stage 1. In stage 2, the apparent color and turbidity results presented a reduction of 41% and 77% respectively. The analysis of DBO presented a reduction of 32% between the inlet and outlet of the reactor in stage 2 against 17% in stage 1. In the DQO analysis, the considered mean of removal was 20% in stage 2 against 52% in stage 1, however the stage 2 latest reviews came to a reduction of 80% in the reactor outlet analysis. Relating stages 2 and 3, the color reviews (apparent and true), DBO and DQO presented higher values in the outlet due to the addition of RSR. Comparing to the stage in which no RSR was added (Stage 2), the parameters analyzed (except for pH and turbidity) presented higher after the addition of RSR. About the generation of biogas, the increase in biogas production after the waste addition has been proven, something that actually occurred mainly after the second waste addition, boosting an increase of approximately 80% in its generation, having, therefore, indicative of the possibility of combined treatment, in the same reactor, of sanitary sewage and solid waste from restaurants. The results suggest that the UASB reactor configuration (Stages 2 and 3) has a power of removal of organic matter higher than the Chinese-type digester configuration (Stage 1), which boosts studies with a longer period of operation with the introduction of RSR for a integrated treatment (ES and RSR) in UASB reactors.

Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2018-11-14T17:37:01Z No. of bitstreams: 1 2013 - Isabela Cristina Lobo de Morais.pdf: 661019 bytes, checksum: b22b65730186fe6df5954d9a5ec6f37f (MD5) / Made available in DSpace on 2018-11-14T17:37:01Z (GMT). No. of bitstreams: 1 2013 - Isabela Cristina Lobo de Morais.pdf: 661019 bytes, checksum: b22b65730186fe6df5954d9a5ec6f37f (MD5) Previous issue date: 2013-02-27 / Aiming at ensuring safe food in a restaurant industry of a large company's energy business, this study seeks to identify the relationship of organizational culture of food safety in the applicability of ABNT NBR 15635:2008, the standard used by institutions wishing to ensure and demonstrate that best practices and operational controls are essential deployed, implemented and maintained, obtaining certification of their establishments. Culture is considered an important factor influencing the behavior and actions of individuals in an organization. Studies have identified six indicators as applicable to the organizational culture of food safety in relation to food safety performance: leadership, communication, commitment, environment, perception of risk and reward system. The research was conducted in the restaurant industry from an energy company, food service which is under the management of an outsourced food services. The research field was the local team of food service staff. The population was 90 people. A non-probability sample was defined by the criteria of accessibility that selects the elements for ease of access to them, in order to cover 100% of the team. We used a questionnaire to evaluate the variables determining the organizational culture of food safety. The evaluation of ABNT NBR 15635:2008 was performed by comparative reading with the sanitary regulation in the country. In assessing the applicability of ABNT NBR 15635:2008 in the restaurant industry of the company's energy business, we conducted an audit of the second part using a checklist based on this standard adapted for this research. It found 93% compliance of the items analyzed, elaborated action plan 5W2H for nonconformities. Participant observation was analyzed aspects systematized in the assessment instrument completed by employees. The result of the nonconformities encountered served as a subsidy for their applicability. The ABNT NBR 15635:2008, currently the only certification available for food service proved to be capable of implementation at the study site through a checklist of easy application, to obtain the guarantee of safe food. The study showed a strong organizational culture with food safety aspects to be discussed with the aim of continuous improvement. The organizational culture of food safety of this company providing food service favors the implementation of ABNT NBR 15635:2008 studied in the restaurant industry for ensuring food safety. It is suggested that future studies seek to demonstrate the influence of organizational culture on food safety certification process for food safety. / Visando a garantia do alimento seguro em um restaurante industrial de uma empresa de grande porte do ramo de energia, este estudo buscou identificar a rela??o da cultura organizacional de seguran?a de alimentos na aplicabilidade da norma ABNT NBR 15635:2008, norma utilizada pelos estabelecimentos que desejam assegurar e demonstrar que as boas pr?ticas e os controles operacionais essenciais est?o implantados, implementados e mantidos, obtendo a certifica??o dos seus estabelecimentos. A cultura ? considerada um importante fator de influ?ncia no comportamento e das a??es dos indiv?duos que comp?em uma organiza??o. Estudos identificaram seis indicadores como aplic?veis ? cultura organizacional da seguran?a de alimentos em rela??o ao desempenho da seguran?a de alimentos: lideran?a, comunica??o, comprometimento, meio ambiente, percep??o de risco e sistema de recompensa. A pesquisa foi desenvolvida no restaurante industrial de uma empresa de energia, cujo servi?o de alimenta??o est? sob a gest?o de uma empresa terceirizada de servi?os de alimenta??o. O universo da pesquisa de campo foi a equipe local de funcion?rios do servi?o de alimenta??o. A popula??o foi de 90 pessoas. A amostra n?o-probabil?stica foi definida pelo crit?rio de acessibilidade que seleciona os elementos pela facilidade de acesso a eles, visando contemplar 100% da equipe. Foi aplicado um question?rio visando avaliar as vari?veis determinantes da cultura organizacional de seguran?a de alimentos. A avalia??o da norma ABNT NBR 15635:2008 foi feita atrav?s da leitura comparativa com as legisla??es sanit?rias vigentes no pa?s. Na verifica??o da aplicabilidade da norma ABNT NBR 15635:2008 no restaurante industrial da empresa do ramo de energia, foi realizada uma auditoria de 2? parte utilizando uma Lista de Verifica??o baseada nesta norma adaptada para esta pesquisa. Constatou-se 93% de conformidade dos itens analisados, sendo elaborado plano de a??o 5W2H para as n?o conformidades encontradas. Atrav?s da observa??o participante, foram analisados os aspectos sistematizados no instrumento de avalia??o respondido pelos funcion?rios. O resultado das n?o-conformidades encontradas serviu de subs?dio para a sua aplicabilidade. A norma ABNT NBR 15635:2008, atualmente, a ?nica dispon?vel para certifica??o de servi?os de alimentos mostrou-se pass?vel de implementa??o no local de estudo, atrav?s de uma Lista de Verifica??o de f?cil aplica??o, para obten??o da garantia do alimento seguro. O estudo demonstrou uma forte cultura organizacional de seguran?a de alimentos com alguns aspectos a serem tratados com objetivo de melhoria cont?nua. A cultura organizacional de seguran?a de alimentos desta empresa prestadora de servi?o de alimenta??o favorece a implanta??o da norma ABNT NBR 15635:2008 no restaurante industrial estudado para a garantia do alimento seguro. Sugere-se que estudos futuros busquem comprovar a influ?ncia da cultura organizacional de seguran?a de alimentos no processo de certifica??o em seguran?a de alimentos.

Immigration reform in 1965 enabled a large number of Chinese immigrants to settle in the United States. Chinese restaurants expanded quickly both quantitatively and geographically. This thesis researches the interactions between Chinese restaurant employers and employees and their customers. I focus on several Chinese restaurants in a mid-size Southeast U.S. city with a university and I analyze their methods for attracting culturally distinct groups of customers—local Americans and Chinese students or immigrants. I conducted participant observation in two Chinese restaurants and in-person interviews with 14 people from four restaurants whose roles are owners, managers, or servers. I found that Chinese restaurants in my sample shifted their cuisine to accommodate local American customers. I also found that they provided unofficial services for Chinese customers. By operating as quasi cultural centers and information hubs, the restaurants I studied cultivated loyal Chinese customers and maintained their claims to ethnic authenticity.

This study examines the relationship between social class and adolescents conceptions of work. Four major areas of the adolescent's work experience are examined: (1) tasks and training, (2) relations with co-workers and managers, (3) organizational structure and change, and (4) family life and work. Forty female adolescent, nonmanagerial employees who worked part time at McDonald's franchise stores were interviewed.

Owners of small business restaurants experience a high failure rate. Many small business restaurants fail within 5 years of inception because of inadequate business plans, ineffective strategies for changing markets, and a lack of financial capital to achieve profitability, growth, and long-term survivability. The purpose of this multiple case study was to explore the financial strategies that some owners of small business restaurants used to sustain operations for longer than 5 years. The resource-based view was the conceptual framework for this study. Participants in this study consisted of 5 owners of small business restaurants in northern California who implemented successful strategies to survive in business longer than 5 years. Data were collected through face-to-face interviews with participants, member checking, and a review of company documents. Using Yin's 5-phase data analysis process of compiling, disassembling, reassembling, interpreting, and concluding the data, 3 emergent themes were identified: financing strategy, cash-flow-management strategy, and customer-retention strategy. The implications of this study for positive social change include the potential for owners of small business restaurants to reduce the failure rate of small restaurants, decrease local unemployment rates, and increase economic stability for local families and organizations through the implementation of effective financial strategies.

In 2005 the wine importer and supplier Pernod Ricard Sweden acquired Allied Domecq, a company with a wide assortment of wines. However, due to Pernod Ricard Sweden’s strategic focus on spirits the last decade they now experience a lack of knowledge of how to best sell and endorse wine to restaurants. After thorough research of present academic literature we have found that there is a theoretical gap of knowledge regarding the relationship between wine suppliers and restaurants and the interactions between them. Therefore, the purpose of this thesis is to gain a deeper understanding of the influences on organisational buying behaviour when purchasing in a B2B environment. We have investigated what criteria and services are more important for restaurants when purchasing wine, in order for the supplier to understand the behaviour of the buyer and act accordingly. A qualitative research has been conducted where 18 high commercial value restaurants in the region Mälardalen in Sweden were interviewed via telephone. The interview questions consisted of both open-ended questions and close-ended Likert scale questions, in order to receive both deeper answers including the respondents’ own opinions and comments, as well as preference data and attitude measures. In the analysis of our data we have discovered the importance of offering a concept and not just a product to the restaurants. In this concept the price in relation to quality is vital, as well as value adding activities such as education, which is important since there is a lack of documented knowledge among the persons responsible for the purchasing of wine. Support and sales meetings have proven to be efficient ways for the supplier to communicate their message to the restaurants rather than the use of traditional communication channels e.g. TV and printed advertisement. Furthermore, we have observed that the relationship between the supplier and the restaurants is crucial. This is due to the fact that most high commercial value restaurants only have one supplier and their emphasised need for the business to run smoothly. Therefore, previous experience of the supplier and the established degree of trust are highly influencing factors. We believe that if the results of our study are taken into consideration, the supplier has a great chance of becoming successful and creating profitable long-term relationships with high commercial value restaurants.

ABSTRACT This work answers the question “Who was Frances Virginia?” by recovering the story of an Atlanta entrepreneur, Frances Virginia Wikle Whitaker, and her tea room foodservice business. It acknowledges “Frances Virginia,” as the public knew her; and focuses on her career as demonstrative of an under‐theorized form of women’s activism. Her education and proclivity in the once all‐female domain of home economics have important characteristics that are under‐ represented, and often misinterpreted, in today’s discourse. I use a womanist theoretical lens within a historical frame to examine her story as a home economist during the tea room movement of the U. S. feminist movement’s Transition Era, 1920s‐1960s. Together, these elements illuminate the significance of Frances Virginia and her particular form of activism.