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Snabbmatsrestauranger har svårt att hålla en bra lagerstyrning på grund av föråldrade inventeringsmetoder. Där manuell inventering sker varje dag för att kontrollera vad som finns i lager. Detta är en tidskrävande process som kräver arbetskraft att utföra. Det uppstår ofta fel i lagersaldo på grund av manuell kontroll, då det handlar om många varor på en liten yta och med en hög lageromsättningshastighet. I andra lagermiljöer används vägning som inventeringsmetod för att underlätta lagerstyrningen. Syftet med denna studie är att undersöka om vägningen är en lämplig metod för att kontrollera lagersaldo i små manuella lager med hög omsättningshastighet hos snabbmatsrestauranger. En empirisk studie genomfördes i form av semistrukturerade intervjuer. Två snabbmatsrestauranger var inblandade, där fyra personer intervjuades, alla respondenterna jobbade inom forskningsområdets specifika lagermiljö och har hand om lagerstyrningen för dessa lager. Två forskningsfrågor besvarades utifrån intervjuerna, vilket bidrog till att uppfylla syftet med studien. En innehållsanalys utfördes på den empiriska datan som samlades in från intervjuerna, för att underlätta bearbetningen av datan och få ut information som kan besvara forskningsfrågorna och syftet med studien. Tidigare forskning visar att vägning är en användbar metod för att kontrollera lagersaldo. Den empiriska studien gav en bättre uppfattning om tekniken skulle kunna användas i små manuella lager med hög omsättningshastighet hos snabbmatsrestauranger. Där svarade respondenterna att denna lagermiljö inte är anpassad för att kunna införa ett fungerande vägningssystem som kan ge ett korrekt lagersaldo. Då det finns många hinder som kan uppstå med att implementera ett fungerande vägningssystem. Ett hinder är att det förvaras många olika artiklar i lagret på en liten yta, vilket leder till problem vid vägningen av varorna. Att det skulle vara svårt att kunna urskilja alla olika artiklar och få ett korrekt vägningsresultat. Ur intervjuerna kom det även fram att förvaring av artiklarna i lagren inte förvaras likadant, vissa produkter staplas på backvagnar, en del förvaras på hyllor medan vissa artiklar är staplade på varandra från marknivå. Vilket försvårar användningen av ett vägningssystem. Under höga försäljningsperioder kan det bli problematiskt med ett vägningssystem, då det kan krävas att artiklar lagras i andra utrymmen än i lagren. Vilket gör ett sådant system irrelevant om den inte kan väga alla artiklar och ge ett korrekt lagersaldo. / Today, fast food restaurants find it difficult to maintain good inventory management due to outdated inventory methods. Where manual inventory takes place every day to check what is in stock. This is a time-consuming process that requires manpower to perform. There are often errors in the stock balance due to manual control, as it involves many goods in a small area and with a high stock turnover rate. In other warehouse environments, weighing is used as an inventory method to facilitate inventory control. The purpose of this study is to investigate whether weighing is a suitable method for controlling inventory balance in small manual warehouses with high turnover rates in the fast foodindustry. An empirical study was conducted in the form of semi-structured interviews. Two fast food restaurants were involved, where four people were interviewed and all the respondents worked within the specific warehouse environment of the research area and are in charge of inventory control for these warehouses. Two research questions were answered based on the interviews, which contributed to fulfilling the purpose of the study. A content analysis was performed on the empirical data collected from the interviews. To facilitate the processing of the data and obtain information that can answer the research questions and the purpose of the study. Previous research shows that weighing is a useful method of controlling inventory balance. The empirical study gave a better idea of whether the technology could be used in small manual warehouses with a high turnover rate. There, the respondents answered that this warehouse environment is not necessarily adapted to be able to introduce a functioning weighing system that can provide an accurate inventory balance. As there are many obstacles that can arise in implementing a functioning weighing system. An obstacle is that many different articles are stored in the warehouse on a small surface, which leads to problems when weighing the goods. That it would be difficult to distinguish all the different articles and get a correct weighing result. The interviews also revealed that the storage of the articles in the warehouses is not the same, some products are stacked on back carts, some are stored on shelves while some articles are stacked on top of each other from ground level. Which complicates the use of a weighing system. During high sales periods, it can become problematic with a weighing system in the warehouse as it may sometimes be required that items be stored in areas other than the warehouses. Which makes such a system irrelevant if it cannot weigh all items and provide an accurate inventory balance.

Québec Université Laval, Bibliothèque 2016

The purpose of this project is to manage restaurants using a software system called GRIPED (Get the Right Price Every day). The system is designed to cover quality control, food cost control and portion control for better management of a restaurant.

Indiana University-Purdue University Indianapolis (IUPUI) / The study was conducted to examine the communication between the customer and the cashier at the point of purchase in the process of determining the impact of the labeling laws. This study used an inductive qualitative design for data collection and data analysis. Data from this study suggest that calorie counts on menu labels are discussed frequently between the customer and the cashier at the point of sale at fast-casual restaurants. The data found gives us a framework and rationale as to why previous research on the effectiveness of the calorie labeling law in the Affordable Care Act have yet to make a significant impact in reducing consumer’s total daily caloric intake when eating food away from the home and found three specific reasons as to why the calorie labeling law may not be working the way the government intended it to. First, consumers at fast-casual restaurants rely on the cashiers as calorie guides because they are not aware or knowledgeable about the recommended daily caloric intake and often underestimate the total calories in their meals. Secondly, the study’s findings indicate that when restaurants offer lower calorie choices and downsizing options like a “small pita” at Pita Pit instead of a “regular pita”, many consumers buy the downsized item or smaller portion but food chains are not downsizing their signature items. Third, the study examined if the cashiers are trained in any way to discuss new regulations and calorie count/nutritional value and not one cashier was trained specifically about the calorie labeling law and why certain foods on the menu have more calories than others even though they are influencing decision making. Conversations at the point of sale have been routinely ignored in research about the calorie labeling law and this research helps to understand the choices consumers are making with the newly implemented calorie labeling regulation. The results from this study helps us further advance our understanding as to why consumers make the food choices they do while eating at restaurants.

Within the past few decades, commuter rail routes in several major metropolitan areas have been implemented to provide an alternative to automobile transportation. Urban planners in these cities are looking to commuter rail to mitigate congestion and pollution. However, research on the impacts of commuter rail development on the surrounding retail landscape is still needed. In metropolitan Dallas-Fort Worth, the Denton County Transportation Authority recently opened its new A-Train light rail service linking suburban Denton and downtown Dallas. This thesis examines urban changes that occurred in the years before and after the A-Train line's 2011 opening, with a focus on restaurant and retail development in the vicinity of the A-Train stations in Denton County. This analysis evaluates changes in retail density and type, the population surrounding stations, and municipal initiatives that shape the retail landscape of station vicinities. This was done by gathering field data, retailer listings, population data, and conducting interviews with local businesses and city planners. The findings suggest that A-train stations have had a differential impact on the surrounding landscape, depending on the existing retail landscape, the types of retailers present, and the current state of municipal infrastructure that promotes accessibility. Overall, results suggest that urban planners play a vital role in harnessing the potential of commuter rail to promote nearby retail growth.

Made available in DSpace on 2015-12-03T18:33:01Z (GMT). No. of bitstreams: 1 Fernando_Nogueira_Debessa.pdf: 561703 bytes, checksum: 5b4d9deec9001533b8bdd4c8b74e710e (MD5) Previous issue date: 2005-03-16 / The customer perceived value construct has been object of interest among researchers during the last decade, complementing the satisfaction construct. The current exploratory study discourse about perceived value in services companies, where it was searched restaurants consumers on Sundays lunches, with their families in S??o Paulo city. It firstly accomplished a qualitative research, through a focus group and two depth interviews, where they were identified forty variables about value perception of restaurant consumers, on Sundays lunches, with their families in S??o Paulo city. Afterwards with the obtained data, it was elaborated a research instrument in Likert scale, which was applied to a sample of 320 people. Through a factorial analysis were identified four important value perceptions of restaurant consumers, on Sundays lunches, with their families in S??o Paulo city: cleaning, respect, differentiation and child attention. It was identified with discriminant analysis that women observed more value perceptions related with cleaning, while men perceptions are more related with respect. It also was identified that families which lunch with children give more value to child attention, while the families witch lunch childless are more interested in the respect factor, specifically they think that restaurants owners do not worry about their clients' fidelity. The study also identified three main characteristics that these consumers valorize most: food, cleaning and assistance. This research brings reflections on the concept of perceived service value in restaurants, and its methodology and results should be used in future researches to expand knowledge on this segment or others. / O constructo do valor percebido do consumidor tem sido objeto de interesse entre pesquisadores na ??ltima d??cada complementando o constructo da satisfa????o. O presente estudo explorat??rio discorre sobre o valor percebido em empresas de servi??os, onde foram pesquisados consumidores de restaurantes nos almo??os com suas fam??lias aos Domingos na cidade de S??o Paulo. Primeiramente realizou-se uma pesquisa qualitativa, atrav??s de um grupo de foco e duas entrevistas de profundidade, onde foram identificadas quarenta vari??veis sobre percep????o de valor dos consumidores nos almo??os com suas fam??lias aos Domingos na cidade de S??o Paulo. Posteriormente com os dados obtidos, foi elaborado um instrumento de pesquisa em escala Likert, que foi aplicado a uma amostra de 320 respondentes. Atrav??s de an??lise fatorial foram identificadas quatro importantes percep????es de valor dos consumidores nos almo??os com suas fam??lias aos Domingos na cidade de S??o Paulo: limpeza, respeito, diferencia????o e aten????o ao p??blico infantil. Foi identificado atrav??s de an??lise discriminante que as mulheres observaram mais percep????es de valor relacionadas com limpeza enquanto os homens percep????es relacionadas com o respeito. Tamb??m foi identificado que as fam??lias que almo??am com crian??as valorizam a aten????o diferenciada ao p??blico infantil, enquanto que as fam??lias que almo??am sem crian??as est??o mais interessadas no fator respeito, especificamente acham que os donos dos restaurantes n??o se preocupam com a fidelidade de seus clientes. O estudo tamb??m identificou tr??s principais caracter??sticas que estes consumidores mais valorizam: comida, limpeza e atendimento. Este estudo traz reflex??es sobre o conceito de valor percebido de servi??os em restaurantes, e sua metodologia e resultados poder??o ser utilizados em pesquisas futuras para amplia????o dos conhecimentos neste ou em outros segmentos.

The incorporation of consumption-oriented activities into rural space can be observed in the appearance of newly valued rural amenities and the increasing frequency and popularity of culinary tourism destination marketing. In exploring the relationships between local food and culinary tourism, this research sought to better understand the impact of culinary tourism on the production and consumption of local food in Prince Edward County, ON. Interviews revealed that opportunities presented by culinary tourism are a prime motivation for restaurants to engage in the local food system, and that local food producers are less tied to their restaurant linkages than to alternative marketing channels owing to high levels of product substitutability and the opportunity costs associated with direct exchange. Additionally, it was observed that culinary tourism both inherently and paradoxically contributes to expansion of local food systems beyond regional boundaries, giving rise to a discussion on the positioning of local food as an alternative or complementary component to the globalized food system.

Reception of innocuous fresh meat is relevant to the production of safe food by food services. Thus, federal sanitary legislation has determined the evaluation and approval of raw material during reception. The objective of this study was to develop procedures for characterizing the quality of fresh meat during reception in food services. In the first phase, when revising safety criteria, it was verified that federal legislation and technical standards for food services were recently published and present a wide, general approach concerning raw material reception. It determined specifications of criteria for evaluation and selection of suppliers, verification of transport system, requirements for the reception area, and the inspection of raw materials through the analysis of packaging, labeling, and temperature. In the second phase, when investigating supply and procedures for meat purchase in 35 university restaurants of Federal Institutions of Higher Education on the five regions of Brazil, it was observed that bovine meat was more frequent purchased in the South and Midwest regions, and that in the North and Northeast poultry was more frequently used. Still, the supply of meat products exceeds that of pork and fish in this region. Purchase occurred mainly by bidding in restaurants administered under the system of selfmanagement, resulting in meat provision by different suppliers. A nutritionist worked as technical manager. The main safety criteria on supplier selection were the requirement of product registration in the Inspection Service and of company regulation by the Health Surveillance. Weaknesses were found relating to physical and functional structures, transport system of the raw material, and record and monitoring of temperature. Was demonstrated, in the second phase of research, that Southeast restaurants presented a higher adequacy percentage to hygienic and sanitary criteria in meat reception, followed by the South, Midwest, Northeast, and North. The third phase was a case study about sanitary quality of fresh bovine meat approved in reception by a university restaurant of a Southern Federal Institutions of Higher Education. A descriptive sensorial method was applied to evaluate the quality of fresh bovine meat at reception. Documental, microbiological, and physical-chemical analysis were made using samples of lean bovine meat. The samples were fresh, cooled, vacuum bagged and not matured, and provided by slaughterhouses registered in the Federal Inspection System. The sensory parameters selected by the team to characterize fresh bovine meat were the appearance (color, uniformity, brightness) and odor (characteristic of fresh meat, metallic, rancid and strange). The sensory criterion was defined by association between the scores given by evaluators and counts of aerobic mesophilic and psychrotrophic microorganisms, pH values, temperature, and instrumental color of meat samples. Documentary analysis demonstrated adequacy to Best Practices procedures in meat reception. In addition to a positive experience to improve the supplier selection, the transport system, and the meat quality in public bidding purchase by including security criteria on bid notices. It became evident, through analysis, that the microbiological, physical-chemical, and sensory quality of the bovine meat purchased from qualified suppliers did not meet the security parameters established by legislative organs. Correlations between variables indicated that all physical-chemical tests, as well as sensory parameters of characteristic and strange odor, confirmed the counts of Aerobic mesophilic and psychrotrophic microorganisms. Color of the meat was correlated with the mold and yeast count. Upon considerations drawn from the development of this research, in the fourth phase, it was possible to formulate procedure for safe acquisition of fresh meat by food services. Consists of documents related to evaluation and selection of meat products suppliers; transport system evaluation; self-evaluation for reception area in food services; food handlers and technical manager; raw material inspection procedures (fresh meat); raw material return; raw material inspection plan. / A recepção de carnes in natura inócuas é relevante para produção de alimentos seguros nos serviços de alimentação. Com isso, é determinada pela legislação sanitária federal, a avaliação e aprovação da matéria-prima na recepção. O objetivo deste trabalho foi desenvolver procedimentos para caracterização da qualidade de carnes bovinas in natura na recepção de serviços de alimentação. Na primeira fase, ao revisar os critérios de segurança, verificou-se que a legislação federal e normas técnicas, para os serviços de alimentação foram publicadas recentemente e apresentam uma abordagem ampla e genérica sobre a recepção da matéria-prima. É determinada a especificação dos critérios para avaliação e seleção dos fornecedores, verificação do sistema de transporte, área de recepção e inspeção da matéria-prima, através da análise da embalagem, rotulagem e temperatura. Na segunda fase, ao investigar a oferta e os procedimentos na aquisição de carnes em 35 restaurantes universitários das Instituições Federais de Ensino Superior das cinco regiões do Brasil foi observado que a carne bovina era mais frequente nas regiões Sul e Centro-oeste e a carne de frango, nas regiões Norte e Nordeste. Ainda, a oferta de produtos cárneos, superava a de suíno e de peixe em todas as regiões. A aquisição das carnes ocorria, principalmente, por meio de licitação, nos restaurantes administrados sob o sistema de autogestão, o que implicava no abastecimento de carnes por diferentes fornecedores. O nutricionista era o responsável técnico e para seleção do fornecedor, os principais critérios de segurança utilizados eram a exigência do registro do produto no Serviço de Inspeção e a regulamentação da empresa fornecedora junto à Vigilância Sanitária. As fragilidades foram relativas à estrutura físico-funcional, sistema de transporte da matéria-prima e registros e monitoramentos da temperatura. Demonstrou-se, na segunda fase da pesquisa, que os restaurantes da região Sudeste apresentaram maior percentual de adequação aos critérios higiênico-sanitários na recepção das carnes, seguidos da região Sul, Centro-Oeste, Nordeste e Norte. Na terceira fase, realizou-se um estudo de caso sobre a qualidade sanitária da carne bovina in natura aprovada na recepção de restaurante universitário de uma Instituição Federal de Ensino Superior da região Sul. Para avaliar a qualidade das carnes bovinas in natura na recepção aplicou-se um método sensorial descritivo e realizaram-se análises documentais, microbiológicas, físico-químicas e sensoriais, de amostras compostas da carne bovina magra, in natura, resfriadas, embaladas a vácuo e não maturadas, fornecidas por frigoríficos registrados no Sistema de Inspeção Federal. Os parâmetros sensoriais definidos pela equipe, para caracterizar a carne bovina in natura foram a aparência (cor, uniformidade e brilho) e odor (característico da carne fresca, metálico, a ranço e estranho). O critério sensorial foi definido por meio de associações entre as notas atribuídas pelos avaliadores e as contagens dos micro-organismos Aeróbios Mesófilos e Psicrotróficos, valores de pH, temperatura e cor instrumental das amostras de carne. A análise documental demonstrou a adequação dos procedimentos de Boas Práticas na recepção das carnes. Além disso, a experiência positiva para aprimorar a seleção de fornecedores, sistema de transporte e qualidade das carnes, na aquisição por licitação pública, com a inclusão dos critérios de segurança nos editais. Evidenciou-se, por meio das análises, que a qualidade microbiologia, físico-química e sensorial da carne bovina adquirida de fornecedores qualificados não atenderam plenamente aos parâmetros de segurança estabelecidos pelos órgãos legisladores. As correlações das variáveis indicaram que todos os testes físico-químicos, bem como, os parâmetros sensoriais, odor característico e estranho, confirmaram as contagens dos micro-organismos Aeróbios Mesófilos e os Psicrotróficos. A cor da carne foi correlacionada com as contagens de Bolores e Leveduras. Mediante as considerações extraídas nesta pesquisa, na quarta fase, foram desenvolvidos procedimentos para aquisição de carnes in natura em serviço de alimentação. São compostos por documentos relativos à avaliação e seleção de fornecedores de carnes; avaliação do sistema de transporte; auto-avaliação da área de recepção do serviço de alimentação; avaliação dos manipuladores de alimentos e responsável técnico; Inspeção da matériaprima (carnes in natura); Devolução da matéria-prima; Plano de inspeção da matéria-prima.

Submitted by Erick Almeida (almeida.erick@globo.com) on 2014-02-10T20:00:14Z No. of bitstreams: 1 Dissertação - Erick Almeida - Final.pdf: 1368924 bytes, checksum: 2ae4f1e0a42899b04ad1d05e712db0b2 (MD5) / Approved for entry into archive by Marcia Bacha (marcia.bacha@fgv.br) on 2014-02-12T16:39:59Z (GMT) No. of bitstreams: 1 Dissertação - Erick Almeida - Final.pdf: 1368924 bytes, checksum: 2ae4f1e0a42899b04ad1d05e712db0b2 (MD5) / Approved for entry into archive by Marcia Bacha (marcia.bacha@fgv.br) on 2014-02-12T16:40:14Z (GMT) No. of bitstreams: 1 Dissertação - Erick Almeida - Final.pdf: 1368924 bytes, checksum: 2ae4f1e0a42899b04ad1d05e712db0b2 (MD5) / Made available in DSpace on 2014-02-12T16:42:07Z (GMT). No. of bitstreams: 1 Dissertação - Erick Almeida - Final.pdf: 1368924 bytes, checksum: 2ae4f1e0a42899b04ad1d05e712db0b2 (MD5) Previous issue date: 2014-01-23 / The present study investigated the public consumption of live sporting events inside and outside the scope of stadiums. The main goal of the study was to determine if the fan (supporter), perceives a relation of substitution or complementarity between the favorable attitudes towards attendance at the stadium or at other public places to watch football games. Additionally, the study aimed to investigate the influence of the identification of a sports fan (supporter) with his team in the attitude and public consumption of the spectacle of soccer in the stadium or in other public places, as well as if demographic characteristics (gender and age group) exert some kind of moderating effect on the relationships studied. To address these issues we sought reference in SIT - Social Identity Theory and SCT - Self-Categorization Theory. A survey was conducted, targeting supporters of the four main soccer teams from Rio de Janeiro, through assisted structured interviews. The sample was intentional and of convenience and data collection totaled 507 valid questionnaires. Data analysis was performed in two stages. The first contemplating an exploratory factor analysis, which aimed at the preliminary observation of the quality of the scales. The second stage included a confirmatory factor analysis in order to purify the scales. Convergent, discriminant and nomological reliability and validity of the constructs were evaluated. To test the substantive hypotheses of the study the structural equation modeling technique and multigroup analysis were used. The analysis results allowed empirical support of three out of the five substantial hypotheses. The results suggest that (a) The identification of the fan with the team exerts a positive influence on the attitude towards watching games at the stadium; (b) The favorable attitude of fans towards the stadium exerts a positive influence on the attendance at the stadium; and (c) The favorable attitude of fans towards public places exerts a positive influence on attendance at public places. However, we could not fully support the hypothesis that (d) identification of the fan with the team influences the attitude towards public places; and (e) The attitude of fans towards the stadium influences the attitude towards public places. The moderating effects of gender and age group were also not supported. / O presente estudo investigou o consumo público de eventos esportivos ao vivo dentro e fora do âmbito dos estádios. O objetivo principal do estudo foi determinar se o fã (torcedor), percebe uma relação de substituição ou de complementaridade entre as atitudes favoráveis ao comparecimento ao estádio ou a outros locais públicos para assistir a jogos de futebol. Adicionalmente, o estudo objetivou a investigação da influência da identificação do fã do esporte (torcedor) com seu time na atitude e consumo público do espetáculo do futebol no estádio ou em outros locais públicos; bem como se as características demográficas (gênero e faixa etária) exercem algum tipo de efeito moderador sobre as relações estudadas. Para abordar estes temas buscou-se referência na SIT – Social Identity Theory e na SCT – Self- Categorization Theory. Foi realizado um levantamento (survey), envolvendo torcedores dos 4 times cariocas de maior torcida, mediante entrevistas estruturadas assistidas. A amostra foi intencional e de conveniência e a coleta de dados totalizou 507 questionários válidos. A análise dos dados foi realizada em duas etapas. A primeira contemplando uma análise fatorial exploratória, que objetivou a observação preliminar da qualidade das escalas. A segunda etapa contemplou uma análise fatorial confirmatória com o objetivo de purificar as escalas. Foram avaliadas a confiabilidade e a validade convergente, discriminante e nomológica dos construtos. Para testar as hipóteses substantivas do estudo utilizou-se a técnica de modelagem de equações estruturais e a análise de multigrupos. Os resultados da análise permitiram suportar empiricamente três das cinco hipóteses substantivas. Os resultados sugerem que (a) A identificação do fã com o time exerce influência positiva sobre a atitude em relação a assistir a jogos no estádio; (b) A atitude favorável do torcedor em relação ao estádio exerce influência positiva sobre o comparecimento ao estádio; e (c) A atitude favorável do torcedor em relação a locais públicos exerce influência positiva sobre o comparecimento a locais públicos. Todavia, não foi possível suportar integralmente as hipóteses de que (d) A identificação do fã com o time exerce influência sobre a atitude em relação a locais públicos; e (e) A atitude do torcedor em relação ao estádio exerce influência sobre a atitude em relação a locais públicos. Também não foram suportados os efeitos de moderação do gênero e faixa etária.