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
| Identifer | oai:union.ndltd.org:cuhk.edu.hk/oai:cuhk-dr:cuhk_319287 |
| Date | January 1994 |
| Contributors | Yeung, Wing-wah Eric., Chinese University of Hong Kong Graduate School. Division of Business Administration. |
| Publisher | Chinese University of Hong Kong |
| Source Sets | The Chinese University of Hong Kong |
| Language | English |
| Detected Language | English |
| Type | Text, bibliography |
| Format | print, v, 69, [1] leaves : ill. ; 30 cm. |
| Coverage | China, Hong Kong, China, Hong Kong |
| Rights | Use of this resource is governed by the terms and conditions of the Creative Commons “Attribution-NonCommercial-NoDerivatives 4.0 International” License (http://creativecommons.org/licenses/by-nc-nd/4.0/) |
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