Thesis (M. Arch.)--University of Hong Kong, 1996. / Includes special report study entitled: Communal open spaces in Hong Kong. Includes bibliographical references.

Thesis (M.A.) -- University of Adelaide, Dept. of History, 2001. / Bibliography: leaves 166-173.

Thesis (M.A.)--Kent State University, 2007. / Title from PDF t.p. (viewed July 10, 2007). Advisor: Jay Lee. Keywords: Retail Location Analysis; geographic information systems(GIS); Statistical Analysis; Regression Analysis; Geocoding; Catchment Area Analysis; Buffer Polygons; Thiessen Polygons; McDonald's; Burger King; Fast Food Restaurants; Overlay Analysis. Includes bibliographical references (p. 130-151).

Thesis (Ph. D.)--University of Hong Kong, 1999. / Includes bibliographical references (leaves 457-475).

Thesis (M.S.)--University of Wisconsin--Madison, 1961. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 59-62).

Thesis (M.Arch.)--University of Hong Kong, 1996. / Includes special report study entitled : Communal open spaces in Hong Kong. Includes bibliographical references. Also available in print.

This study investigates current green restaurant certifications as well as developing a new more user certification. First, a fact finding investigation to find the most established and commonly utilized green restaurant certifications were compared. Second, a new green certification was developed. Third, chosen green restaurant certifications were compared. Lastly, the new green certification analyzed whether restaurants in the central Florida area utilized green practices. Data were collected in face to face sessions with restaurant managers during nonpeak hours of operation. There were numerous surveys utilized in this research study. The statistical methodology utilized in this study was average means and factor analysis in SPPS 20. The statistical results indicated that the newly developed green certification was ranked closely to the two established certification of the Green Restaurant Association and the Green Seal. Furthermore, when inquiring about restaurant green practices the result strongly indicated that restaurants are not utilizing green practices. As a side note there were restaurants that were not even using the more basic green practices such as energy efficient light bulbs. Implications, limitations and suggestions for future research were discussed in the final chapter.

Typescript (photocopy). / Digitized by Kansas Correctional Industries

by Yeung Wing-wah Eric. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1994. / Includes bibliographical references (leaves 66-67). / Chapter CHAPTER ONE --- "BACKGROUND, STATEMENT OF THE PROBLEM AND METHODOLOGY" --- p.1 / Chapter 1.1 --- BACKGROUND --- p.1 / Chapter 1.1.1 --- FIVE VIEWS OF MARKETING / Chapter 1.1.2 --- WHAT MAKES THE DIFFERENCE? / Chapter 1.2 --- STATEMENT OF THE PROBLEM --- p.6 / Chapter 1.2.1 --- THE EMERGENCE OF INFORMATION SYSTEMS IN SERVICE INDUSTRIES / Chapter 1.2.2 --- MARKETING CHALLENGES IN THE RESTAURANT INDUSTRY / Chapter 1.3 --- METHODOLOGY --- p.12 / Chapter CHAPTER TWO --- RELATED LITERATURE --- p.14 / Chapter CHAPTER THREE --- RESTAURANTS: SOME HISTORY AND ASPECTS OF OPERATION --- p.19 / Chapter 3.1 --- THE ORIGINS AND DEVELOPMENT OF EATING PLACES --- p.19 / Chapter 3.2 --- THE OPERATIONAL ASPECTS OF RESTAURANTS --- p.20 / Chapter 3.2.1 --- THE SENSES AND FOOD ACCEPTANCE / Chapter 3.2.2 --- THE ENVIRONMENT AND THE SETTING / Chapter 3.3 --- THE HUMAN FACTORS IN RESTAURANT --- p.24 / Chapter 3.4 --- TAKING THE ORDER --- p.25 / Chapter 3.5 --- BILLING --- p.26 / Chapter 3.6 --- THE ALLOCATION OF SPACE --- p.27 / Chapter 3.7 --- METHODS AND LEVELS OF SERVICE --- p.28 / Chapter 3.8 --- MAIN ASPECTS OF SUCCESSFUL RESTAURANT MARKETING --- p.30 / Chapter 3.8.1 --- PLANNING FURTHER AHEAD THAN ONE YEAR / Chapter 3.8.2 --- MARKETING AND REDEFINING MARKETS / Chapter 3.8.3 --- PRICING STRATEGIES / Chapter CHAPTER FOUR --- INFORMATION TECHNOLOGY --- p.36 / Chapter 4.1 --- DEFINITION OF INFORMATION PROCESSING SYSTEMS --- p.36 / Chapter 4.2 --- DIFFERENT KINDS OF SYSTEMS --- p.37 / Chapter 4.2.1 --- OPERATIONAL LEVEL SYSTEMS / Chapter 4.2.2 --- KNOWLEDGE LEVEL SYSTEMS / Chapter 4.2.3 --- MANAGEMENT LEVEL SYSTEMS / Chapter 4.2.3.1 --- MANAGEMENT INFORMATION SYSTEMS / Chapter 4.2.3.2 --- DECISION SUPPORT SYSTEMS / Chapter 4.2.4 --- STRATEGIC LEVEL SYSTEMS / Chapter 4.3 --- MANAGEMENT INFORMATION - MARKETING ASPECTS --- p.43 / Chapter 4.3.1 --- NEEDS OF INFORMATION PROCESSING SYSTEMS / Chapter 4.3.2 --- MARKETING INFORMATION CHECK LIST / Chapter 4.4 --- INFORMATION PROCESSING SYSTEMS --- p.47 / Chapter 4.4.1 --- INFORMATION PROCESSING SYSTEMS IN MODERN COMMERCIAL ORGANISATIONS / Chapter 4.4.2 --- INFORMATION PROCESSING SYSTEMS IN OTHER ORGANISATIONS / Chapter CHAPTER FIVE --- CASES IN RESTAURANTS: A HONG KONG STORY --- p.51 / Chapter 5.1 --- CLASSICAL RESTAURANTS --- p.51 / Chapter 5.2 --- FAST FOOD RESTAURANTS --- p.56 / Chapter 5.3 --- SMALL FOOD STALLS --- p.59 / Chapter CHAPTER SIX --- SUMMARY AND IMPLICATIONS --- p.62 / Chapter CHAPTER SEVEN --- BIBLIOGRAPHY --- p.66 / Chapter CHAPTER EIGHT --- APPENDICES --- p.68

Thesis--PlanA (M.S.)--University of Wisconsin--Stout, 2001. / Includes bibliographical references.