Thesis (M.B.A.)--University of Hong Kong, 1993. / Includes bibliographical references (leaves 76-84).

by Ho Lik-Shing, Adolphus and Wong Hon-Shing, Cary. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1992. / Includes bibliographical references (leaves 85-86). / ABSTRACT --- p.ii / TABLE OF CONTENTS --- p.iii / LIST OF FIGURES --- p.vii / LIST OF TABLES …… --- p.viii / ACKNOWLEDGMENT --- p.ix / Chapter / Chapter I. --- INTRODUCTION --- p.1 / Project Objective --- p.2 / Methodology --- p.3 / Chapter II. --- LITERATURE REVIEW --- p.3 / Positioning --- p.3 / Importance of Positioning --- p.3 / Positioning Task --- p.5 / Identifying Possible Competitive Advantages --- p.5 / Selecting the Right Advantages --- p.6 / Effectively signalling to the market the firm's position --- p.6 / Formulation of Positioning Strategy for Wend's Food --- p.6 / Chapter III. --- INDUSTRIAL ANALYSIS OF FAST FOOD INDUSTRY IN HONG KONG --- p.8 / Restaurant Industry --- p.8 / Fast Food Industry --- p.11 / Demographic Trends --- p.14 / Geographic Trend --- p.14 / Income Trend --- p.15 / Household Size --- p.16 / Age Trend --- p.17 / Household Expenditure Pattern --- p.18 / Implications --- p.18 / Chapter IV. --- COMPETITOR ANALYSIS --- p.20 / Overview --- p.20 / Cafe-De-Coral --- p.23 / History --- p.23 / Business Strategy --- p.23 / Marketing Strategy --- p.24 / Operations Strategy --- p.25 / McDonald --- p.27 / History --- p.27 / Business Strategy --- p.27 / Marketing Strategy --- p.28 / Operations Strategy --- p.28 / Fairwood --- p.29 / History --- p.29 / Business Strategy --- p.29 / Marketing Strategy --- p.30 / Operations Strategy --- p.31 / Maxim's --- p.32 / History --- p.32 / Business Strategy --- p.32 / Marketing Strategy --- p.33 / Operations Strategy --- p.33 / Kentucky Fried Chicken --- p.34 / History --- p.34 / Business Strategy --- p.34 / Marketing Strategy --- p.34 / Operations Strategy --- p.35 / Wendy's --- p.36 / History --- p.36 / Business Strategy --- p.36 / Marketing Strategy --- p.36 / Operations Strategy --- p.38 / Comparison of Various Competitors --- p.39 / Cafe de Coral --- p.39 / McDonald --- p.39 / Fairwood --- p.40 / Maxim's --- p.40 / Kentucky Fried Chicken --- p.41 / Wendy's --- p.41 / Implications --- p.41 / Chapter V. --- RESEARCH DESIGN --- p.42 / Objectives --- p.42 / Research Methodology --- p.42 / Focus Group Study --- p.43 / Descriptions --- p.43 / Findings --- p.44 / """Questionnaire on fast food shops"" Survey" --- p.45 / Descriptions --- p.45 / """Questionnaire on Wendy's"" Survey" --- p.46 / Descriptions --- p.46 / Chapter VI. --- FINDINGS AND ANALYSIS --- p.48 / """Questionnaire on fast food shops"" Survey" --- p.48 / Findings --- p.48 / Analysis --- p.51 / """Questionnaire on Wendy's"" Survey" --- p.53 / Findings --- p.53 / Analysis --- p.55 / Discussions with Crew Members and Customers --- p.56 / About the Shop --- p.56 / About the Menu --- p.56 / About the Food --- p.57 / Implications --- p.57 / Chapter VII. --- RECOMMENDATIONS FOR WENDY'S --- p.58 / Position --- p.58 / Target Customer --- p.59 / Pricing --- p.60 / Distribution --- p.60 / Advertising --- p.61 / Areas for Improvement --- p.61 / Chapter VIII. --- LIMITATIONS AND SUGGESTIONS --- p.62 / Limitations for the Study --- p.62 / Suggestions for Further Research --- p.63 / APPENDIX --- p.64 / Chapter 1 --- Questionnaire on fast food shops --- p.64 / Chapter 2 --- "Data of ""Questionnaire on fast food shops""" --- p.70 / Chapter 3 --- Questionnaire on Wendy's --- p.75 / Chapter 4 --- "Data of ""Questionnaire on Wendy's""" --- p.79 / Chapter 5 --- Test on Different Samples --- p.83 / BIBLIOGRAPHY --- p.85

There were 133 billion pounds of food that went to waste in the United States in 2014, leading to $161.6 billion in economic loss. Of this waste, 89 billion pounds occurred in restaurants and other food service facilities. A case study was used to explore the strategies small, independent, family-owned restaurants owners used to reduce food waste. Four small independent, family-owned restaurants owners located in the Washington, DC, metro area participated in the study. These owners were selected based on their revenue and years of survival. Stakeholders theory was the conceptual framework in which the study was grounded. Face-to-face interviews with participants and company financial documents comprised the data. Interview transcripts, member checking results, and financial documents were analyzed for emergent themes. The 3 themes that emerged from this study are employee training, communication among stakeholders, and customer loyalty. The implications for social change include the potential to provide new strategies that can help small, independent, family-owned restaurants reduce food waste, increase profits, and improve the economic conditions of communities in the Washington, DC metro area.

This research quantifies the mediating effects of consumer satisfaction on the social responsibility dimensions of philanthropy, economics, environmental, ethical, and legal regarding the behavioral outcomes of consumer loyalty while developing a new model (small business social responsibility, SBSR) to measure these effects. The purpose of current study is to provide a contemporary perspective of the influence of organizational social responsibility strategy on consumer behavior regarding three specific characteristics: enterprise size (small business), population demographic (Generation Z), and type of industry (restaurant industry). The questionnaire was developed, modified, and designed to measure the mediating effects of consumer satisfaction on SBSR initiatives and the behavioral outcomes of consumer loyalty. Data were collected from January 15 to March 15, 2022. The sample for this study consisted of 233 students from a large public university in the southwestern United States. The study found social responsibility initiatives do impact consumer behaviors, although not all the initiatives studied had a significant effect on consumer satisfaction and ultimately on consume loyalty. Environmental initiatives had the strongest significance levels on both consumer satisfaction and consumer loyalty. Conversely, the initiatives of economics and legal had no significant influence of both consumer satisfaction and consumer loyalty. The study gave evidence that managers should expect higher consumer behavior levels if they invest in social responsibility intiatives, especially environmental initiatives. As well, the study developed a model for future research which can measure and identify the social responsibility initiatives which small businesses can utilize to influence consumer behaviors.

Food service establishments that use onsite wastewater treatment systems are experiencing hydraulic and organic overloading of pretreatment systems and/or drain fields. Design guidelines for these systems are typically provided in State regulations and based on residential hydraulic applications. For the purposes of this research, hydraulic loading indicates the daily flow of water directed to the wastewater system. Organic loading refers to the composition of the wastewater as quantified by five-day biochemical oxygen demand (BOD5), total fats, oils and greases (FOG), and total suspended solids (TSS). The first part of this study included an analysis of the central tendencies of analytical data of four wastewater parameters from 28 restaurants representing a broad spectrum of restaurant types. Field sampling consisted of two sets of grab samples collected from each restaurant for six consecutive days at approximately the same time each day. These sets were collected approximately two weeks apart. The numerical data included BOD5, FOG, and TSS. The fourth parameter evaluated was daily flow. Data exploration and statistical analyses of the numerical data from the 28 restaurants was performed with the standard gamma probability distribution model in ExcelTM and used to determine inferences of the analytical data. The analysis shows higher hydraulic and organic values for restaurant wastewater than residential wastewater. The second part of the study included a statistical analysis of restaurant management practices and primary cuisine types and their influence on BOD5, FOG, TSS, and daily flow to determine if management practices and/or cuisine types may be influencing wastewater composition and flow. A self-reporting survey was utilized to collect management practice and cuisine type information. Survey response information and analytical data were entered into an ExcelTM spreadsheet and subsequently incorporated into SASTM statistical software for statistical analysis. Analysis indicated that the number of seats in a restaurant, use of self-serve salad bars, and primary cuisine types are statistically significant indicators of wastewater characteristics.

In recent years, the general public and the government are becoming more aware about heritage conservation, not only the built heritage, but also its intangible cultural aspects after the controversies of the demolition of Lee Tung Street (Wedding Street) in Wan Chai, Star Ferry and Queen’s Pier in Central. People realize that the understanding of a place of heritage value should not be confined to the tangible built or physical elements, but should also include the community life, unique living habit, the emotional attachment to the place, or in short the intangible social significance, which cannot be easily qualified. “Dai Pai Dong” as a local culture forming part of the urban fabric. With only 28 numbers left in Hong Kong, “Dai Pai Dong” is a form of collective attachment of the community, however, its social value, which is abstract, non-physical, difficult to explain and few people can understand, has hardly been assessed or recorded systematically. This research aims to find out what the relevant data is and how to qualify and assess the people’s perception for the social significance of “Dai Pai Dong” in an urban development context, using the Dai Pai Dongs at Stanley Street as case study. The relevant data collected in the research forms a base and can be further used to provide references for cultural resources management, conservation management plan, and policy or decision making, which are brought out for readers’ further thinking. / published_or_final_version / Conservation / Master / Master of Science in Conservation

No description available.

The first study was designed to determine the occurrence of bacteria in dishcloths used in restaurants and bars. Coliforms were isolated from 89% of dishcloths and 70% of tabletops. Escherichia coli was isolated from 54% of dishcloths and 20% of tabletops. The numbers of heterotrophic bacteria (HPC) and coliforms were higher in bars than in restaurants. The levels of HPC found in dishcloths were 25-fold and coliforms were 60-to 120-fold lower than the levels found in dishcloths in previous home studies. The most commonly isolated genera from dishcloths in restaurants and bars differed from those in homes. The numbers of HPC on restaurant tabletops were 45-fold greater after cleaning than prior to cleaning. The mandatory use of sanitizers in restaurants and bars may therefore have reduced contamination levels and caused a shift in the microbial populations present in food service establishments. The second study was designed to determine the recovery efficiency and the survival of two respiratory viruses on produce and was compared to the survival of the enteric poliovirus 1. Adenovirus was recovered with an efficiency of 56%, 32% and 35% from lettuce, strawberries and raspberries, respectively. Coronavirus was recovered from lettuce with an efficiency of 19.6%, but could not be recovered from strawberries. Poliovirus was recovered from lettuce with an efficiency of 76.6% and 0.06% from strawberries. The survival of the viruses was observed for up to eight days. Adenovirus survived the longest on raspberries, with a log₁₀ reduction of 0.61, followed by 1.68- and 1.75-log₁₀ reductions on strawberries and lettuce, respectively. Coronavirus declined by 0.41-log₁₀ after two days and >1.34 log₁₀ by day 4 on lettuce. The enteric poliovirus 1 survived longer on produce, decreasing by only 0.37-log₁₀ on lettuce and 1.30-log₁₀ on strawberries. A microbial risk assessment was performed to assess the risk of infection from ingesting 1, 10, and 100 particles of adenovirus on lettuce. The estimated risk of infection by ingesting these numbers were 1:2000, 1:200, and 1:20, respectively and increased in a proportional way as the number of servings was increased from one to ten and 365 servings of lettuce.

The purpose of this study was to examine attitudes and potential for sorting of food waste at restaurants in the central part of Umeå. The information was gathered through a questionnaire survey and by exploring different sorting methods. The questionnaire was sent to 55 restaurants and 24 of them responded. A majority of the respondents wanted to sort out food waste. 72.8 % believe they have a good or moderate potential to sort out food waste in the future and none of the respondents answered that they believed that they had no means of sorting out food waste. Overall, the restaurants are considered to have good attitudes about sorting food waste. However, this may be because the respondents have a better attitude than those who chose not to respond. The sorting methods were evaluated by reviewing reports written by government agencies and industry associations. Mill systems connected to a tank had the most pros and least cons of the sorting methods, but were expensive to install and required a lot of space. Sorting in individual containers was less expensive and required less space but was considered worse from a working environment standpoint. It seems that a combination of individual containers and a mill system connected to a tank suit most restaurants.

Abstract not available. / Thesis (MBA)-University of KwaZulu-Natal, 2006.