Made available in DSpace on 2017-07-10T18:33:31Z (GMT). No. of bitstreams: 1 Elaine de Oliveira Zanini.pdf: 2926102 bytes, checksum: 7e917493ef40894cf5495b4c6b61cf0d (MD5) Previous issue date: 2016-03-10 / This study aimed to verify the interaction between programs and variables related to popular restaurants in the city of Toledo / PR is responsible for its good performance factor in the city of Toledo, this performance demonstrated by the large number of feasible units in the city. In the first stage of the research the Delphi technique was used to select respondents, the programs and the variables used in the analysis, then the prospective structural analysis was chosen to analyze the data, with support from MICMAC software. As a result, we highlight the identification of key variables and drive system programs, which deserve greater attention. Another result was the variable "Family Farmers' as the driving of the whole system. One can also identify the qualified technical team failed joints that have brought positive results for the program. In addition, the popular restaurants in Toledo were designed to serve the population as a whole and not just the people in vulnerable situations, a fact that generated greater acceptance by the population. The hypothesis of this study, which is the idea that you have made possible many popular restaurants in Toledo because of programs interaction action by the municipal manager for the system studied this interaction is very strong, showing that Toledo has the highest number of popular restaurants in the state due to the action of interaction of local, state and federal programs and other variables, becoming a national reference. / Este trabalho teve por objetivo verificar se a interação entre os programas e variáveis relacionadas aos restaurantes populares do município de Toledo/PR é o fator responsável pelo seu bom desempenho no município de Toledo, desempenho este demonstrado pelo grande número de unidades viabilizadas no município. Na primeira etapa da pesquisa foi utilizada a técnica Delphi para selecionar os entrevistados, os programas e as variáveis utilizadas na análise, posteriormente a análise estrutural prospectiva foi escolhida para fazer a análise dos dados, com apoio do software MICMAC. Como resultados, destacam-se a identificação das principais variáveis e programas motrizes do sistema, as quais merecem maior atenção. Outro resultado foi a variável Agricultores Familiares como motriz de todo o sistema. Pode-se identificar também que a equipe técnica qualificada conseguiu articulações que trouxeram resultados positivos para o programa. Além disso, os restaurantes populares em Toledo foram planejados para atender a população como um todo e não apenas a população em situação de vulnerabilidade, fato que gerou maior aceitação por parte da população. Quanto a hipótese deste estudo, que consiste na ideia de que se viabilizaram tantos restaurantes populares em Toledo em função da ação de interação de programas por parte do gestor público municipal, pois no sistema estudado essa interação é muito forte, evidenciando que Toledo possui a maior quantidade de restaurantes populares do Estado em função da ação de interação de programas municipais, estaduais e federais e demais variáveis, se tornando referência nacional.

Submitted by Marcia Silva (marcia@latec.uff.br) on 2016-06-06T19:49:35Z No. of bitstreams: 1 Dissert Marcio Santos Souza.pdf: 1968058 bytes, checksum: 6661d62ea17eb9024d2a910ec3540c20 (MD5) / Made available in DSpace on 2016-06-06T19:49:35Z (GMT). No. of bitstreams: 1 Dissert Marcio Santos Souza.pdf: 1968058 bytes, checksum: 6661d62ea17eb9024d2a910ec3540c20 (MD5) Previous issue date: 2015-12-09 / A Região de Jacarepaguá concentra atualmente 237 estabelecimentos classificados na categoria RESTAURANTES, segundo dados obtidos na RAIS, gerando milhões de litros de gorduras oriundas do processo de transformação e descarte de restos de alimentos. As gorduras geradas nesses estabelecimentos deveriam em tese ser coletadas por empresas especializadas para depois as destinarem à Estação de Tratamento de Esgoto (ETE) da Alegria, mas observamos vários procedimentos inadequados desde o descarte da gordura na própria rede coletora, até o uso de terrenos baldios. Esse cenário pode ser evitado com a limpeza e manutenção adequadas das caixas de gordura, que correspondem a tratamento preliminar do efluente. As formas de retirada de gordura mais utilizadas pelo restaurantes são o uso de caminhões limpa fossa, deslocamento de um funcionário do próprio restaurante para a retirada, uso de soda cáustica ou coleta por um caminhão de lixo comum. Uma das maneiras de reduzir esse problema é através do processo de bioaumentação, utilizando agentes biológicos que decompõem a gordura gerada e acumulada tanto nas tubulações quando na própria caixa de gordura. Diferente do modelo tradicional, onde a gordura é transferida de um lugar para outro, com os microrganismos, a mesma não é formada, sendo digerida rapidamente pelos agentes biológicos tais como bactérias do gênero Bacilus, alvo desse estudo. Esse trabalho, temos como objetivo apresentar um estudo sobre a viabilidade de utilização de técnicas de bioaumentação na limpeza de caixas de gordura, cujo cenário percebemos que mesmo sendo viável tanto operacionalmente quanto financeiramente, há entraves no que tange ao nível de conhecimento e graus de disponibilidade para mudança, fazendo com que os impactos ambientais sejam bem evidentes. / The Jacarepagua Region in the city of Rio de Janeiro, Brazil, currently focuses 237 establishments classified in the category RESTAURANTS, according to data obtained from RAIS, generating millions of liters of fat derived from the transformation process and disposal of food waste. Fat generated in these establishments should theoretically be collected by specialised companies and then delivered to the Sewage Treatment Plant, but several inadequate procedures are observed, like the disposal of fat in the sewage collection system itself or at vacant lots. This scenario can be avoided by proper cleaning and maintenance of grease traps, what corresponds to the preliminary treatment of the effluent. Most used forms of fat removal by restaurants are waste haulers, removal by restaurants' employees, use of caustic soda or collection by a common garbage truck. One way to reduce this problem is through bioaugmentation process using biological agents that break down fat generated and accumulated either in the pipes or in the grease traps. Unlike the traditional model, where fat is transferred from one place to another, with microorganisms, the fat is quickly digested by biological agents as bacteria of the genus Bacillus, target of the study. The goal of this study is to assess the potential environmental and economic benefits of applying bioaugmentation in cleaning restaurant grease traps. Results show that even being both operationally and financially feasible, there are barriers when it comes to the leves of knowledge and interest in changing current behaviours, causing quite evident environmental impacts

This paper conducts an analysis of county level data to determine the effect of fast food restaurants on type 2 diabetes rates. Due to endogeneity concerns with respect to the location of fast food restaurants, this paper follows the work of Dunn (2010) and uses the number of interstate exits in a given county to serve as an instrument for fast food restaurants. The strength of the instrument, which is theoretically and empirically tested in this paper, imposes some restraints on the interpretation of the findings. Using the Two-Stage Least Squares estimation method, I find that the presence of fast food restaurants has a positive and statistically significant effect on type 2 diabetes rates at the county level.

[pt] O presente estudo teve como objetivo principal determinar a importância relativa que as pessoas com deficiência visual dão aos atributos do serviço de restaurantes em momentos de lazer e a utilidade associada por tais consumidores aos níveis desses atributos. Para atingir esse objetivo, a parte empírica da pesquisa foi dividida em três etapas. Na primeira foram conduzidos grupos de foco com o objetivo de identificar os principais atributos de serviços e seus níveis para deficientes visuais em restaurantes. Na Etapa 2 foi aplicado um questionário e, com os resultados dessa survey, se passou à análise conjunta. Na Etapa 3 foram feitas observações e conduzidas entrevistas em restaurantes do Rio de Janeiro, visando verificar se os fatores apontados como mais relevantes para as pessoas com deficiência visual estão presentes em tais estabelecimentos. Os resultados da pesquisa apontaram cinco atributos como sendo os mais importantes: a ambiência, o atendimento, o formato da mesa, o acesso ao garçom e o cardápio. O acesso ao garçom teve a maior importância relativa, e o nível desse atributo com maior utilidade parcial foi o botão para chamar o garçom por meio de uma campainha. Foi possível identificar três clusters segmentando as pessoas com deficiência visual de acordo com as preferências relativas ao consumo em restaurantes. A terceira etapa mostrou que os restaurantes não são acessíveis. É necessário que invistam em mudanças de infra-estrutura e treinamento dos funcionários para que possam atender os consumidores com deficiência. Ao final são apontadas sugestões para estudos futuros e recomendações para praticantes. / [en] The main objective of the present study was to determine the relative importance given by visually-impaired people to the service attributes of restaurants as experienced during their leisure time, along with the respective associated utility of the services, as they were perceives by these users. In order to accomplish that, the empirical aspect of the research was divided in three stages. Focus groups were conducted in stage one, aiming to identify the primary service attributes and their levels regarding visually-impaired costumers in restaurants. On stage two a questionnaire was used and the results of this survey led to the conjoint analysis. Field observations and interviews were applied in restaurants in Rio de Janeiro during stage three with the intention to verify whether or not factors elected as being of greater importance to visually-impaired people were present in such restaurants. The results obtained with the research point to five attributes as the most important: the overall ambiance, costumer service, table configuration, access to service, and the menu. Access to service had the greater relative importance. The level of this particular attribute with higher partial utility was the button that triggers the buzzer. Furthermore, it was possible to identify three clusters that group visually-impaired people according to their relative preferences toward restaurant consumption habits. Stage three showed that restaurants are not accessible; infrastructure changes and staff training are necessary to accommodate visually-impaired consumers` needs. The final chapter addresses suggestions for future studies, as well as recommendations for practitioners.

Submitted in fulfillment of the requirements for the Masters in Business Administration, Durban University of Technology, Durban, South Africa, 2016. / This study is aimed to explore the perceptions and attitudes of South African towards products or services of foreign origin, in particular a Jamaican restaurant in Pretoria. The study objectives were to explore that perceptions and attitudes of South Africans toward products and services of foreign origin, investigating the various factors influencing the consumer buyer behaviour towards products including foreign products and services, and to make recommendations regarding the marketing of foreign products and services. A literature review was conducted which detailed the factors influencing consumer buyer behaviour and the various components of the country of origin effect that has consequences on the marketing of products of foreign origin. The study was a quantitative study where a sample of 231 participants between 18 and 65 years of age were selected using availability sampling at a shopping mall in Pretoria. Questionnaires were given to selected participants who completed and returned the completed questionnaire to the researcher. All the selected participants completely filled the questionnaires. The data from the questionnaires was collated using Microsoft Excel spreadsheets. The data was then presented as pie and bar charts generated from the frequency tables. Data was analysed using simple descriptive statistics, interpreting the meaning of the data and discussing the data in line with the findings of the literature review. The results showed that the participants’ responses displayed significant phenomena that relates to the perceptions and attitudes of citizens towards foreign products and services. The results demonstrated that many of the participants displayed a significant degree of animosity against foreign products, with ethnocentrism and patriotism. There was also a display of a degree of protectionism of the local industry from the influx of foreign products and services. A significant number of participants also stated that foreign goods must be regulated through higher taxation to protect the local manufacturing industry and prevent further unemployment. However, the results also showed that a significant number of participants do not display animosity towards foreign goods, and neither do they feel bound by ethnocentrism and patriotism, hence they perceive that buying foreign goods is an option. Participants also noted that they consider the country of origin of the products so as to determine the perceived quality, price and utility, often from the perceived country image. / M

This study develops an original theoretical model of critical managerially controllable factors that have high potential for achieving significant improvements in the (intermediate and ultimate) outcome(s) of product innovation efforts. To this end, the author draws on the relevant empirical literature and integrates four complementary theoretical perspectives, namely; the critical success factors (CSFs) approach, the resource-based view (RBV), the input-process-output (IPO) model, and the system(s) approach. The model (hereafter CFEMOs) aims to explicate the simultaneous direct and indirect/mediated interrelationships among the product innovation’s critical firm-based enablers (new-product fit-to-firm’s skills and resources, internal cross-functional integration, and top-management support), process execution proficiency, and performance outcomes (operation-level performance, product-level performance, and firm-level performance). Additionally, it aims to predict the variations of the process execution proficiency and the performance outcomes. The CFEMOs model was empirically tested using an online survey that was completed by 386 U.S. restaurants owners/senior executives on their recently innovated new menu-items. By utilising a partial least squares structural equation modelling, the statistical analysis substantiated that, compared to the models of the extant relevant empirical studies, the CFEMOs model has a broader scope and a superior predictive power. It simultaneously explains 72% of the process execution proficiency, 67% of the new menu-item superiority (quality, speed-to-market, and cost-efficiency), 76% of new menu-item performance (customer satisfaction, sales, and profits), and 75% of the new menu-item contribution to the overall restaurant performance (sales, profits, and market share). Furthermore, this study established that those restaurateurs who concurrently succeed in enhancing their internal cross-functional integration, top-management support, and new-product fit-to-firm’s skills and resources, descendingly ranked, would achieve high process execution proficiency, which subsequently would grant them superior operation-level performance, product-level performance, and firm-level performance. This thesis concludes by providing several key original contributions and crucial implications to product innovation research and practice, as well as offering several promising avenues for future research.

Orientador: Nilo Sérgio Sabbião Rodrigues / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-22T11:11:16Z (GMT). No. of bitstreams: 1 Moraes_Fabianede_M.pdf: 11400492 bytes, checksum: ccae3b13c04ead483ac2377969757130 (MD5) Previous issue date: 2013 / Resumo: A carne assada, um item bem aceito pelos clientes de restaurantes coletivos, é comumente preparado com lagarto bovino (músculo Semitendinosus). O mercado da alimentação fora de casa está em franca expansão. Para atender à maior demanda dos restaurantes de coletividade, é necessário o aumento da produção e a busca e aprimoramento de tecnologias. O preparo de alimentos pelo sistema cook chill preserva as características sensoriais, reduz as perdas de processo, e resulta em alimento mais padronizado e microbiologicamente mais estável, quando comparado com sistemas convencionais, permitindo melhor programação e centralização da produção. Visando à comparação destes dois sistemas para a produção de lagarto bovino, na Etapa I desse estudo foi executado um planejamento experimental para a maximização do rendimento e da força de cisalhamento no produto processado pelo sistema cook chill. Foi aplicado um delineamento composto central rotacional para as variáveis independentes: tempo de cozimento, escala de injeção de vapor e temperatura do forno. Para a definição dos níveis das variáveis independentes foram realizados estudos preliminares. Foram obtidos maiores rendimentos no cozimento com menores tempos de cocção, maiores escalas de injeção de vapor e temperaturas intermediárias. A carne cozida a 177,7 °C apresentou menor força de cisalhamento, que é maior com o aumento do tempo de cozimento. Para a Etapa II, foram selecionados dois tratamentos dentre os dezessete do sistema cook chill da Etapa I: um de mínima força de cisalhamento (cook chill 1) e outro de máximo rendimento no cozimento (cook chill 2), os quais foram comparados com o sistema convencional por análises físico químicas, microbiológicas e sensoriais, no processamento e durante a estocagem. Os dois sistemas propiciaram carne assada de boa qualidade, em relação aos parâmetros analisados. As carnes processadas pelo sistema cook chill obtiveram melhor avaliação para os atributos sensoriais: aparência e gosto salgado. Embora a carne processada pelo sistema convencional tenha sido mais bem avaliada no atributo textura no corte com a faca e sua força de cisalhamento tenha sido a maior, não houve diferença significativa para o atributo textura na mastigação. A maior oxidação lipídica encontrada no lagarto processado pelo sistema cook chill 2 não impactou nos resultados da análise sensorial. Obteve-se carne com boa qualidade microbiológica até o quinto dia de estocagem nos três processamentos, destacando-se a carne processada pelo sistema cook chill 1 pelas baixas contagens microbianas mesmo no décimo dia de estocagem. Assim, o processamento de carne assada pelo sistema cook chill é vantajoso, principalmente, por permitir a produção de alimento com características mais estáveis, propiciar melhor programação e favorecer o aumento e a centralização da produção em restaurantes de coletividade / Abstract: Roast beef is a well accepted item by food service customers and it is commonly prepared with Semitendinosus beef. The food service market is currently booming. To meet the higher demands, it is necessary to increase production, develop new technologies as well as improve existing ones. Food preparation by the cook chill system preserves sensory characteristics, reduces water loss and delivers more standardized and microbiologically stable food, when compared to conventional systems, allowing better planning and centralization of production. In order to compare these two systems in terms of production of Semitendinosus muscle, Phase I of this study involved an experimental design to maximize cooking yield and shear force on the product processed by cook chill system. It was applied a central composite design for the independent variables: cooking time, steam scale injection and oven temperature. To define the levels of these independent variables preliminary studies were performed. Cooking yield is maximized when time is reduced, and higher scales of steam injection and intermediate temperatures are applied. The meat cooked at 177.7 ° C had lower shear force which increases when cooking time increases. For Phase II, two treatments were selected from the seventeen treatments in Phase I: one of minimal shear force (cook chill 1) and another of maximum cooking yield (cook chill 2), which were compared with the conventional system using physical chemical, microbiological and sensorial analysis during processing and storage. The two processing systems, cook chill and conventional, resulted in roast beef of good quality, in relation to the analyzed parameters. Meats processed using the cook chill system had better sensory evaluation in terms of the following attributes: appearance and salty taste. Although meat processed by the conventional system were more thoroughly evaluated in terms of cutting texture and had the biggest shear force, there was no significant difference in the mouth texture attribute between the samples. The higher lipid oxidation found on the meat processed by cook chill 2 system did not impact the sensorial analysis results. Meat with good microbiological quality were obtained up to the fifth day of storage for the three cases, especially for meat processed by cook chill 1 system, that showed low results until the tenth day of storage. Roast beef processing by cook chill system is advantageous, especially because of its ability to produce food that is higher in terms of stability, provide better programming and promote the increase and centralization of production in food service / Mestrado / Consumo e Qualidade de Alimentos / Mestra em Alimentos e Nutrição

El siguiente trabajo de investigación tiene como objetivo demostrar la relación entre el brand experience, la satisfacción y el brand loyalty en clientes de restaurantes temáticos de Lima Metropolitana. Para realizar este estudio se utilizaron herramientas cualitativas y cuantitativas con una muestra de 150 personas que viven en Lima y que son clientes frecuentes de los restaurantes temáticos. Dicha investigación es importante analizar puesto que, al conocer la importancia del Brand experience en el rubro gastronómico, este puede ayudar a las marcas a obtener valor agregado que les permita diferenciarlas de sus competidores. / The following research work aims to demonstrate the relationship between brand experience, satisfaction and brand loyalty in clients of themed restaurants in Metropolitan Lima. To carry out this study, qualitative and quantitative tools were used with a sample of 150 people who live in Lima and who are frequent customers of themed restaurants. This research is important to analyze since, by knowing the importance of Brand experience in the gastronomic sector, it can help brands to obtain added value that allows them to differentiate them from their competitors. / Trabajo de investigación

El brote de la COVID-19 supuso la paralización de actividades económicas alrededor del mundo, significando una pérdida de millones de empleos. A inicios del año 2020 se estimó una pérdida de 100,8 millones de empleos para el mercado mundial de viajes y turismo; las regiones más afectadas fueron las de Asia Pacífico con 63,4 millones y Europa con 13 millones. Tras lograr que la curva de contagiados descienda, estas regiones retomaron sus actividades bajo el cumplimiento de medidas sanitarias emitidas por los gobiernos y/o por organismos de salud. Estas también fueron implementadas en los restaurantes, con el fin de reducir la propagación del virus. En mayo de 2020 en Perú, se retomó la operación de restaurantes bajo la modalidad de delivery y en agosto del mismo año, el gobierno peruano emitió los protocolos de seguridad para el reinicio de las actividades de los restaurantes. A fin de sistematizar el conocimiento sobre los diversos protocolos y medidas de seguridad implementadas en restaurantes de Asia y Europa, se realizó una investigación bibliográfica apoyada en el uso de fuentes académicas, comparándolos con lo aplicado en la realidad peruana. Se concluye que tanto España, China y Perú implementaron medidas parecidas en la adecuación de los servicios brindados en los restaurantes y en la infraestructura de los salones. Estas medidas conllevan la limpieza y desinfección frecuente de los establecimientos y utensilios a emplear, toma de temperatura y desinfección de manos de los clientes, asegurar el distanciamiento entre mesas, reducción del aforo y una ventilación adecuada. / The COVID-19 outbreak led the global economy to a standstill, causing substantial job losses. At the beginning of 2020, a loss of 100.8 million jobs was estimated for the global travel and tourism market; the most affected regions were Asia Pacific with 63.4 million and Europe with 13 million. After lowering the infected curve, these regions resumed their activities in compliance with health measures, issued by governments and/or health organizations. These were also implemented in restaurants in order to reduce the spread of the virus. In May 2020 in Peru, the operation of restaurants was resumed under the delivery modality, and in August of the same year, the Peruvian government issued security protocols so that restaurants that comply with these could restart their activities in their facilities, modifying the service provided and infrastructure. This research systematizes the knowledge on the adequacy of service and infrastructure standards in restaurants in response to COVID-19 in Asia, Europe and Peru. For this, a bibliographic research supported by the use of academic sources was carried out in order to know the various protocols and security measures implemented in restaurants in Asia and Europe, and compare them with the protocols applied in the Peruvian reality. It can be concluded that Spain, China and Peru implemented similar measures in the adaptation of the services provided in the restaurants and in their infrastructure. These measures entail frequent cleaning and disinfection of the establishments and utensils to be used, taking the temperature and disinfecting the customers' hands, ensuring the distance between tables, reducing the restaurants' capacity and adequate ventilation. / Trabajo de investigación

La investigación tuvo como finalidad percibir los factores de venta de alimentos orgánicos en restaurantes, analizando las preferencias del consumidor y los beneficios que ofrece al mismo. Para el desarrollo de este estudio, se aplicó como metodología de investigación la revisión bibliográfica descriptiva partiendo de la exploración de artículos académicos, tesis, papers y libros electrónicos. La presente investigación fue basada en estudios realizados a los restaurantes que analizan los beneficios del consumo y venta de este tipo de alimentos basados en el perfil y percepción del consumidor. Se observó que, en continentes como Norteamérica y Europa, presentaron una amplia bibliografía la cual aborda las razones por las cuales los consumidores van incrementando cada vez más su interés por la comida orgánica. Se analizaron distintos factores que están relacionados al consumo de comida orgánica tales como el interés por la salud, el cuidado del medio ambiente y el poder adquisitivo de los consumidores. Esta investigación nos permitió identificar cuales son las motivaciones del consumidor para asistir a restaurantes y las principales razones por las cuales los restaurantes ofrecen este tipo de productos. El consumo de alimentos saludables se torna cada vez más importante en la mente de los consumidores, esto se debe a las últimas tendencias que se han manifestado en los últimos años teniendo también un efecto en la operación de servicios de alimentos, generando una ventaja competitiva y de diferenciación en los restaurantes. En conclusión, es importante conocer las preferencias de los consumidores al asistir a restaurantes y a su vez comprender los beneficios por los que consumen alimentos orgánicos, para que de esta manera se pueda contribuir con los restaurantes que desean incursionar en este sector. / The purpose of the research was to perceive the considerations of restaurants that venture into organic food, taking into account the benefits it offers to the restaurant and the preferences of the consumer. For the development of this study, a descriptive bibliographic review was applied as a research methodology based on the exploration of academic articles, theses, papers and electronic books. This research was based on studies carried out in restaurants that analyze the benefits of the consumption and sale of this type of food based on the profile and perception of the consumer. It was observed that, in continents such as North America and Europe, they presented an extensive bibliography which addresses the reasons why consumers are increasing their interest in organic food. Different factors related to the consumption of organic food were analyzed, such as interest in health, caring for the environment and the purchasing power of consumers. This research allowed us to identify the consumer's motivations for attending restaurants and the main reasons why restaurants offer this type of product. The consumption of healthy food is becoming increasingly important in the minds of consumers, this is due to the latest trends that have manifested in recent years also having an effect on the operation of food services, generating a competitive advantage and of differentiation in restaurants. In conclusion, it is important to know the preferences of consumers when attending restaurants and in turn understand the benefits for those who consume organic food, so that in this way they can contribute to restaurants that wish to enter this sector. / Trabajo de investigación