A case study of a Richmond, Virginia restaurant was conducted using the process of designing, developing, and implementing a new restaurant concept. It was hypothesized that the proposed framework offered a workable, systematic model capable of providing the restauranteur with a “step-by-step” organized approach to concept renewal or revitalization. The project involved holding 13 meetings between May 1981 and March 1982. The purpose of the case study was to provide an example of how to approach the design, development, and implementation of a new or revitalized restaurant concept. / Master of Science
| Identifer | oai:union.ndltd.org:VTETD/oai:vtechworks.lib.vt.edu:10919/80178 |
| Date | January 1982 |
| Creators | Kympton, Connie Palmieri |
| Contributors | Human Nutrition and Foods |
| Publisher | Virginia Polytechnic Institute and State University |
| Source Sets | Virginia Tech Theses and Dissertation |
| Language | en_US |
| Detected Language | English |
| Type | Thesis, Text |
| Format | vii, 132 leaves, application/pdf, application/pdf |
| Rights | In Copyright, http://rightsstatements.org/vocab/InC/1.0/ |
| Relation | OCLC# 9628005 |
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