Underwater has always been attractive and curiosity for human beings. Exploring, employing and being part of underwater has been a challenge for them at all times. The first underwater structures were products of engineering studies and have been used for fields of scientific researches and observations, military purposes and obtaining energy for centuries. However, underwater is a new medium for human for accommodation and entertainment purposes / and correspondingly new subject which is worth to study for architects. Designing underwater structures became a race between architects and engineers during last years. Accordingly, underwater hotel and restaurant projects were realized. Currently, underwater structures can uttered as a fantasy and a new understanding for architecture, however in the future underwater may be suggested as a new accommodation area. The thesis aims to point out the design considerations of underwater structures from not merely engineering, but also architectural aspects. Designing underwater has its own principles and characteristics and these should be asserted under the light of the study on former structures. On the other hand, basic criteria and purposes of architectural aspects for underwater structures should be defined to meet requirements of human. To achieve that, parameters will be pointed out and interpreted according to the conditions and limitations of the environment in order to set the fundamentals for architectural approaches to underwater design. A comparative study on contemporary examples will be made to evaluate these parameters and comments will be made under the light of the evaluation.

<p>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.</p><p>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.</p><p>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.</p><p>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.</p>

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.

The purpose of this doctoral dissertation has been to increase the knowledge of customers’ view on relation to commercial restaurant meals and thereby to increase the knowledge within the restaurant industry about customers’ perspectives about meals. The dissertation is based on four studies of customers’ meal experiences in á la Carte restaurants in Norway. In addition, a methodological paper has been written to illuminate central aspects of the method used in the dissertation. An explorative and qualitative approach was selected in the data collection, focus group interviews and semi-structured interviews of experienced restaurant customers from à la Carte restaurants were used and analysed within a modified grounded theory approach. The participants were from the cities of Oslo and Stavanger in Norway. The conceptual models in the four studies are first of all the result of the analysis of the data collected. The first study includes a conceptual model illustrating different aspects of the payment process of the bill; important aspects were expectations, sensibility, and reactions. It was demonstrated how a delay in the payment process had negative affects on the customers meal experiences. In the second study, the five important elements of customers’ meal experiences were: The core product, the restaurant interior, the personal social meeting, the company, and the restaurant atmosphere. These five aspects were woven tightly together and the restaurant atmosphere occurred as the “glue” that connected the different meal experience aspects into a whole. The third study focused on the customers’ choices of restaurants, and the occasion occurred as an important element in the decision-making process of choosing a restaurant. The fourth study revealed which consumer values were important by restaurant visits, and identified 13 single values that were integrated into five consumer value categories: Excellence, harmony, emotional stimulation, acknowledgement, and circumstance value. The fifth paper provides a thorough discussion of the usefulness of the modified grounded theory applied in the studies. When an overall comparison of the different studies is made, there are several indications that the restaurant employees, and especially the waiting staff, represent the restaurant’s most important assets in the meetings with customers. Increasing the knowledge level of the staff about the customers seems to be an actual element, and thus education and training will be of great importance for development of the restaurant field. / Hensikten med denne avhandlingen har vært å øke kunnskapen omkring kunders oppfatninger i forhold til kommersielle måltider, og gjennom det, øke kunnskapen til restaurantnæringen om kundenes perspektiv. Avhandlingen er en artikkelbasert doktorgrad, og består av fire ulike studier knyttet til kunders måltidsopplevelser på à la Carte restauranter i to ulike byer i Norge. I tillegg er en metodeartikkel skrevet for å belyse sentrale metodiske aspekter som er viktige for å forstå de ulike deler av metoden som er benyttet. En eksplorativ og kvalitativ metodisk tilnærming til forskningsfeltet ble valgt, datainnsamlingen er basert på ulike typer intervjuer, fokusgruppe og seminstrukturerte intervjuer av erfarne restaurantgjester med ulike bakgrunn verdrørende deres måltidsopplevelser på à la Carte restauranter. De empiriske data er analysert ved bruk av en modifisert grounded theory tilnærming. Deltagerne i intervjuene kom fra to byer i Norge, Oslo og Stavanger. I alle fire studiene ble det utviklet konseptuelle modeller basert på de empiriske data som var samlet inn og tolket i de kvalitative intervjuene. De ulike modellene beskriver på hvert sitt sett ulike sider av kunders måltidsopplevelser på restauranter. Det første studiet inneholder en modell som beskriver ulike aspekter ved betalingsprosessen. Sentrale aspekter er forventinger, sensibilitet, og reaksjoner på betalingen av regningen på restaurant. I det andre studiet ble fem aspekter under måltidsopplevelsen utledet som viktige for restaurant gjestene: Kjerneproduktet, restaurantens interiør, det personlige service møtet, selskapet, og restaurantens atmosfære. Disse elementene henger tett sammen, og restaurantens atmosfære binder sammen de ulike delene til en helhetlig måltidsopplevelse. I den tredje studien var det kunders valg av restaurant som sto i fokus. Det ble avdekket at anledningen var svært viktig for kunders restaurantvalg. I den fjerde studien var det avdekningene av hvilke konsumentverdier som er sentrale for restaurantbesøk. Den femte studien foretar en gjennomgående diskusjon av den modifisert grounded theory tilnærmingen som blir benyttet i de fire andre studiene. Når funnene i de ulike studiene blir sammenholdt, kan en avlede at de restaurant ansatte, spesielt serveringspersonale, synes å være den mest kritiske ressursen for restauranten i møte med kundene. Utdanning og trening av personalet er derfor av stor viktighet for utviklingen av restaurantnæringen.

Thesis (M.A.) - Carleton University, 2008. / Includes bibliographical references (p. 176-181). Also available in electronic format on the Internet.

Made available in DSpace on 2014-12-17T15:51:29Z (GMT). No. of bitstreams: 1 JeffersonCF_DISSERT.pdf: 1057612 bytes, checksum: b328ce60984257349c320d4d1faa1ab3 (MD5) Previous issue date: 2012-05-28 / This work is a study of strategic management of catering establishments in the tourist route from Natal, through the study of the strategic profile of the manager and the level of satisfaction with the quality of services offered. Identifies the strategic profile prevalent in the studied sector, measures the level of customer satisfaction with services and associate the two constructs to distinguish the services of strategic profile. Uses population of 33 restaurants, built for convenience, from a list composed establishments associated with the Brazilian Association of Bars and Restaurants - ABRASEL, Veja magazine Christmas food and drink 2011/2012 and information from the natives. It presents statistical methodology used for descriptive bivariate analysis complemented by quantitative data. The quantitative characteristics of the population shows non-normality checked by the Shapiro-Wilks. Used the Kruskal-Wallis test for the realization of the association of variables and the Mann-Whitney test to perform post-test. It shows the strategic profile prevalent in the sector of restoration in Natal is the analyzer, although other types were detected. Notes that the level of satisfaction with the quality of service is getting a high score approximately 5 points in a 6-point Likert scale. Demonstrates that the client can tell the quality of services between the different strategic profiles. Identifies distinction between services provided by prospector profile compared to other profiles, indicating the size as the tangible aspects that presents noticeable difference. Certifies that these variables affect the environment of the restaurant in the building of strategic profile and reflect on the service provided. Concludes that the quality of services provided by catering establishments is influenced by the type of establishment and strategic profile of the study of this relation to establishments offering development opportunities and improving the quality of their services / Este trabalho consiste no estudo da gest?o estrat?gica dos estabelecimentos de restaura??o na rota tur?stica da cidade de Natal, atrav?s do estudo do perfil estrat?gico do gestor e o n?vel de satisfa??o da qualidade dos servi?os oferecidos. Identifica o perfil estrat?gico prevalente no setor estudado, mede o n?vel de satisfa??o com os servi?os prestados e associa os dois. Utiliza popula??o de 33 restaurantes, constru?da por conveni?ncia, a partir de uma lista composta com os estabelecimentos associados na Associa??o Brasileira de Bares e Restaurantes ABRASEL, revista Veja Natal comer e beber 2011/2012 e informa??es de nativos. Apresenta metodologia estat?stica empregada de natureza descritiva quantitativa complementada pela an?lise bivariada dos dados. O quantitativo populacional possui caracter?sticas da n?o normalidade verificada atrav?s do teste de Shapiro-Wilks. Utiliza os testes de Kruskal-Wallis para a realiza??o da associa??o das vari?veis e do teste de Mann-Whitney para a realiza??o do p?s-teste. Mostra que o perfil estrat?gico prevalente no setor da restaura??o em Natal ? o analisador ,embora tenham sido detectadas as demais tipologias. Constata que o n?vel de satisfa??o com a qualidade dos servi?os prestados ? elevado obtendo pontua??o aproximada de 5 pontos em uma escala Likert de 6 pontos. Demonstra que o cliente consegue distinguir a qualidade dos servi?os entre os perfis estrat?gicos distintos. Identifica distin??o entre os servi?os prestados pelo perfil prospector em rela??o aos demais perfis, indicando a dimens?o aspectos tang?veis como a que apresenta diferen?a percept?vel. Atesta que vari?veis presentes no ambiente do restaurante interferem na constru??o do perfil estrat?gico e refletem na presta??o do servi?o prestado. Conclui que a qualidade dos servi?os prestados pelos estabelecimentos de restaura??o ? influenciada pelo do tipo do perfil estrat?gico do estabelecimento e que o estudo desta rela??o oferta aos estabelecimentos oportunidade de desenvolvimento e aprimoramento da qualidade dos seus servi?os

Submitted by Viviane Lima da Cunha (viviane@biblioteca.ufpb.br) on 2016-07-18T14:15:51Z No. of bitstreams: 1 arquivototal.pdf: 6688646 bytes, checksum: f2105faea3968cf74831e16630106689 (MD5) / Made available in DSpace on 2016-07-18T14:15:51Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 6688646 bytes, checksum: f2105faea3968cf74831e16630106689 (MD5) Previous issue date: 2015-11-27 / In the cities predominate information and visual references. People with visual impairment have a different environmental perception of the sighted ones, because of their visual impairment, forcing them to use other senses. These people have their impaired autonomy in certain areas where is no implementation of accessibility requirements to facilitate their orientation and spatial perception. This thesis discusses to which extent the common meeting places of citizens, especially restaurants, considering the specific needs of people with visual impairment. Thus, the general goal of this research is to identify and understand how is the perception and physical-spatial orientation of visually impaired people in the built environment, considering different physical-spatial contexts, taking as object of study restaurants located in the city João Pessoa, Paraíba. The methodological course is characterized by multimethod approach and is divided into two stages: literature and field research, which involves the application of methods, like Walkthrough, Accompanied Walk and Wish Poem, in order to collect data, trying to understand the dynamics of the restaurants, the physical and spatial orientation of blind and low vision people and how they idealize these restaurants. At the time this research began, it was conducted at the Institute of the Blind, a 20-day immersion in rehabilitation programs: Daily Life Activities and Orientation and Mobility to know the techniques that the visually impaired learn on their day by day basis. The results of Accompanied Walks indicated that all participants with visual impairment had difficulties related to spatial orientation of the four spatial accessibility components. It was concluded then that analyzed restaurants showed inefficient space readability and scarce means which would contribute to the perception and spatial orientation of blind and low vision. In poems produced by these participants, it was observed that they idealize a space that provides accessible resources to enable them to carry out activities in restaurants areas with autonomy and safety. By reflecting upon the issue, we expect to make not only the designers sensible, but also the commercial sector, particularly the food industry, that they can take measures to promote the spatial accessibility for people with visual disabilities. / Nas cidades, predominam as informações e referências visuais. As pessoas com deficiência visual possuem uma percepção ambiental diferente das normovisuais em virtude de sua limitação visual, obrigando-as a recorrer a outros sentidos. Essas pessoas têm sua autonomia prejudicada em certos espaços nos quais inexiste a implantação de critérios de acessibilidade que facilitem a sua orientação e percepção espacial. Esta dissertação discute até que ponto os locais de convívio comum dos cidadãos, sobretudo os restaurantes, contemplam as necessidades específicas de pessoas com deficiência visual. Assim, o objetivo geral desta pesquisa é identificar e compreender como se dá a percepção e orientação físico-espacial de pessoas com deficiência visual no ambiente construído, considerando-se diferentes contextos físicoespaciais, tomando-se como objeto de estudo restaurantes localizados na cidade de João Pessoa, Paraíba. O percurso metodológico caracteriza-se pela abordagem multimétodos e se divide em duas grandes etapas: pesquisa bibliográfica e documental e pesquisa de campo, que consiste na aplicação dos métodos de Visitas Exploratórias, Passeio Acompanhado e Poema dos Desejos, no intuito de coletar dados buscando entender a dinâmica dos restaurantes, a orientação físicoespacial de pessoas cegas e com baixa visão, e como elas idealizam os restaurantes. Também foi realizada uma imersão de 20 dias no Instituto dos Cegos Adalgisa Cunha (ICPAC), acompanhando os programas de reabilitação: Atividades de Vida Diária e Orientação e Mobilidade, para conhecer as técnicas que os reabilitandos com deficiência visual aprendem para o seu dia a dia. Os resultados dos Passeios Acompanhados indicaram que todos os participantes com deficiência visual tiveram dificuldades relacionadas à orientação espacial dentre os quatro componentes de acessibilidade espacial. Concluiu-se, então, que os restaurantes analisados apresentam legibilidade espacial ineficiente e escassos meios que possam contribuir para a percepção e orientação espacial de pessoas cegas e com baixa visão. Em poemas elaborados por estes participantes, observou-se que eles idealizam espaços de restaurantes que proporcionem recursos acessíveis que lhes permitam realizar atividades com autonomia e segurança. Ao refletir sobre a problemática, espera-se sensibilizar não apenas os projetistas, como também o setor comercial, particularmente de alimentação, para que possam tomar medidas que promovam a acessibilidade espacial para pessoas com deficiência visual.

Made available in DSpace on 2015-04-16T14:48:53Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 1270065 bytes, checksum: 1dd795fc5ce49721d8a73577e9a317b5 (MD5) Previous issue date: 2011-10-31 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / The constant changes in the economic and social updates and require flexibility in the workplace, both in industry and services sector. In the latter, it is essential to good professional preparation, because of its good performance and good service, the results of customer satisfaction and loyalty. Given this, it becomes clear that the positioning takes formal training as a contributor to professional development and thus for organizational development. Given this, the present study aimed to demonstrate the main focuses of the need for formal training in accordance with the perception of managers of restaurants in the city of Joao Pessoa, based on the context of rationalization of work processes (production management) and development people. To pay attention to the objectives of the study the type of inquiry was used survey, when a basic / descriptive approach is adopted, by means of application of semistructured questionnaires, near 154 managers of restaurants of the border of the above-mentioned city. The instrument used was a structured questionnaire that investigated the activities of the managers in the workplace, the level of difficulty in performing them and the need for involvement or participation in formal training, for better performance of those activities. The method of data treatment applied was anchored on the use of SPSS software, through which he obtained, in addition to the frequencies and percentages, t-tests and Pearson correlation tests. The results show that in their daily lives, respondents develop a range of management activities distributed among the centers of production management and people development, and more activities are contained in this second focus, and that it has a more prominent when pointed out the activities that result in greater difficulty in achieving it. Still obtained as a result of the fact that the majority of respondents participated in formal training financed by the companies they work for and that, perhaps due to this participation, there is little interest in participating in further training. However, in response to the overall objective of this study revealed that, when they point to the need for formal training, managers also perceive as necessary to carry out training activities contained in both the focus of management in production and development of people. Finally, we present some suggestions and recommendations, aiming to contribute a better planning of formal management training, through the perspective of the managers themselves. / As modificações constantes no cenário econômico e social requerem atualizações e flexibilidade no âmbito do trabalho, tanto no setor industrial quanto no setor de serviços. Neste último, se faz essencial o bom preparo do profissional, pois, de sua boa prestação e do bom atendimento, resulta a satisfação e fidelização da clientela. Diante disto, torna-se claro o posicionamento que o treinamento formal ocupa como colaborador para o desenvolvimento profissional e, consequentemente, para o desenvolvimento organizacional. Diante disto, o presente estudo objetivou demonstrar os principais focos de necessidade de treinamento formal de acordo com a percepção de gerentes de restaurantes da cidade de João Pessoa, tomando como base o contexto de racionalização dos processos de trabalho (gestão da produção) e de desenvolvimento de pessoas. Para atender aos objetivos do estudo foi utilizado o tipo de pesquisa survey, adotando-se um enfoque básico/descritivo, mediante aplicação de questionários semiestruturados, junto a 154 gerentes de restaurantes da orla da referida cidade. O instrumento utilizado foi um questionário estruturado que investigava as atividades realizadas pelos gerentes no ambiente de trabalho, o nível de dificuldade em realizá-las e a participação ou a necessidade de participação em treinamentos formais, para um melhor desempenho das referidas atividades. O método de tratamento dos dados aplicado ancorou-se no uso do software SPSS, através do qual se obteve, além das freqüências e dos percentuais, Testes-T e testes de Correlação de Pearson. Os resultados revelam que, em seu cotidiano, os respondentes desenvolvem uma gama de atividades gerenciais distribuídas entre os focos de gestão da produção e desenvolvimento de pessoas, sendo que mais atividades estão contidas neste segundo foco; e que o mesmo tem um maior destaque quando são apontadas as atividades que acarretam maior dificuldade em sua realização. Ainda se obteve como resultado o fato de que a maioria dos respondentes participou de treinamentos formais financiados pelas empresas em que trabalham e que, talvez devido a esta participação, há pouco interesse em participar de novos treinamentos. Contudo, em resposta ao objetivo geral deste trabalho, revelou-se que, quando apontam para necessidade de treinamento formal, os gerentes percebem como igualmente necessários treinamentos para realização de atividades contidas tanto nos focos de gestão da produção quanto no de desenvolvimento de pessoas. Por fim, foram apresentadas algumas sugestões e recomendações, objetivando contribuir um melhor planejamento dos treinamentos gerenciais formais, através da perspectiva dos próprios gerentes.

Orientador: Delia B. Rodriguez-Amaya / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-13T18:45:19Z (GMT). No. of bitstreams: 1 Bombonati_AlineYashima_M.pdf: 14727500 bytes, checksum: cb3e5718f8b66916dd2c522a99b17e51 (MD5) Previous issue date: 2009 / Mestrado / Mestre em Ciência de Alimentos

Made available in DSpace on 2016-03-15T19:30:40Z (GMT). No. of bitstreams: 1 Jorge Flavio Ferreira.pdf: 2655368 bytes, checksum: 12cdc535c6b559e777910d1e73f5ca29 (MD5) Previous issue date: 2010-08-26 / Fundo Mackenzie de Pesquisa / This study was guided by one basic question: how people learn to work in restaurants and learn about the work practices necessary to operate the business? To meet the objectives of the research strategy was used qualitative case study, adopting a descriptive and interpretive approach, and in addition were collected life histories of individuals involved in social space examined. Were analyzed textual interpretation, complemented by the template approach. The results reveal thirteen categories of informal learning involving teams comprised of kitchen and lounge of three restaurants in a German Club in Sao Paulo, of which eight can be considered natural. Also obtained as a result a set of cognitive, relational and manuals on restaurant workers. Through the life stories was possible to see the organizational cultures that are the backdrop for the occurrence of learning. The work at Club reveals the predominance of the integration perspective. This research contributes to organizational learning theory and the unveiling of the organizational cultures in restaurants, from the perspective interpretationist. / Este estudo foi orientado por uma questão básica: como as pessoas que trabalham em restaurantes aprenderam e aprendem as práticas de trabalho necessárias ao funcionamento do negócio? Para atender aos objetivos da pesquisa foi utilizada a estratégia do estudo de caso qualitativo, adotando-se um enfoque descritivo e interpretativo, e complementarmente foram coletadas histórias de vida dos sujeitos envolvidos no espaço social examinado. Foram realizadas análises textuais interpretativas, complementadas pela abordagem de templates. Os resultados revelam treze categorias de aprendizagem informal envolvendo as brigadas de cozinha e de salão de três restaurantes de um Club alemão, em São Paulo, das quais oito podem ser consideradas singulares. Também se obteve como resultado um conjunto de habilidades cognitivas, relacionais e manuais relativas aos trabalhadores dos restaurantes. Mediante as histórias de vida foi possível descortinar as culturas organizacionais que são o pano de fundo para a ocorrência das aprendizagens. O trabalho no Club revela a predominância da perspectiva de integração. Esta pesquisa contribui para a teoria da aprendizagem organizacional e para o desvelar das culturas organizacionais em restaurantes, sob a ótica interpretacionista.