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You searched for subject:( restaurant). Showing records 1 – 30 of 762 total matches.

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1. Li, Wei. Flower Restaurant.

Degree: 2012, , School of Management

Flower Restaurant is an interesting and new type of restaurant cooking food with flowers as ingredients. The restaurant is also going to provide a… (more)

Subjects/Keywords: Flower; Restaurant

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Li, W. (2012). Flower Restaurant. (Thesis). , School of Management. Retrieved from http://urn.kb.se/resolve?urn=urn:nbn:se:bth-4468

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Li, Wei. “Flower Restaurant.” 2012. Thesis, , School of Management. Accessed December 13, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:bth-4468.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Li, Wei. “Flower Restaurant.” 2012. Web. 13 Dec 2019.

Vancouver:

Li W. Flower Restaurant. [Internet] [Thesis]. , School of Management; 2012. [cited 2019 Dec 13]. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:bth-4468.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Li W. Flower Restaurant. [Thesis]. , School of Management; 2012. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:bth-4468

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Cincinnati

2. GRADY, CASEY PATRICK. WHY ARE THERE SO MANY INDIAN RESTAURANTS ON LUDLOW?.

Degree: MS, Arts and Sciences : Geography, 2007, University of Cincinnati

 Ludlow Avenue, Cincinnati, Ohio: a business and entertainment district described as “bohemian” or “eclectic,” caters not only to University of Cincinnati students, but also to… (more)

Subjects/Keywords: Geography; Indian restaurant; ethnic restaurant location

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APA (6th Edition):

GRADY, C. P. (2007). WHY ARE THERE SO MANY INDIAN RESTAURANTS ON LUDLOW?. (Masters Thesis). University of Cincinnati. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=ucin1179499883

Chicago Manual of Style (16th Edition):

GRADY, CASEY PATRICK. “WHY ARE THERE SO MANY INDIAN RESTAURANTS ON LUDLOW?.” 2007. Masters Thesis, University of Cincinnati. Accessed December 13, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1179499883.

MLA Handbook (7th Edition):

GRADY, CASEY PATRICK. “WHY ARE THERE SO MANY INDIAN RESTAURANTS ON LUDLOW?.” 2007. Web. 13 Dec 2019.

Vancouver:

GRADY CP. WHY ARE THERE SO MANY INDIAN RESTAURANTS ON LUDLOW?. [Internet] [Masters thesis]. University of Cincinnati; 2007. [cited 2019 Dec 13]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=ucin1179499883.

Council of Science Editors:

GRADY CP. WHY ARE THERE SO MANY INDIAN RESTAURANTS ON LUDLOW?. [Masters Thesis]. University of Cincinnati; 2007. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=ucin1179499883

3. Chantrel, Étienne. Croissance, concurrence et TIC : Innovation, competition and growth.

Degree: Docteur es, Sciences économiques, 2013, Paris, ENST

L’obsession pour la croissance économique domine le discours politique. Le déterminant principal de la croissance de long terme avancé par les théories de croissance endogène… (more)

Subjects/Keywords: Hôtellerie; Restaurant; Café; Hotel; Restaurant; Pub

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APA (6th Edition):

Chantrel, . (2013). Croissance, concurrence et TIC : Innovation, competition and growth. (Doctoral Dissertation). Paris, ENST. Retrieved from http://www.theses.fr/2013ENST0091

Chicago Manual of Style (16th Edition):

Chantrel, Étienne. “Croissance, concurrence et TIC : Innovation, competition and growth.” 2013. Doctoral Dissertation, Paris, ENST. Accessed December 13, 2019. http://www.theses.fr/2013ENST0091.

MLA Handbook (7th Edition):

Chantrel, Étienne. “Croissance, concurrence et TIC : Innovation, competition and growth.” 2013. Web. 13 Dec 2019.

Vancouver:

Chantrel . Croissance, concurrence et TIC : Innovation, competition and growth. [Internet] [Doctoral dissertation]. Paris, ENST; 2013. [cited 2019 Dec 13]. Available from: http://www.theses.fr/2013ENST0091.

Council of Science Editors:

Chantrel . Croissance, concurrence et TIC : Innovation, competition and growth. [Doctoral Dissertation]. Paris, ENST; 2013. Available from: http://www.theses.fr/2013ENST0091

4. Jiranyakul, Pattaraporn. Consumer attitudes toward Quick Service Restaurants in Thailand: the study of influencing factors affecting purchase making decision.

Degree: Sustainable Development of Society and Technology, 2011, Mälardalen University

  Abstract Date:                                 May 11, 2011 Program:                        MIMA-International Marketing Course name:                        Master Thesis (EFO705) Title:                                  Consumer attitudes toward Quick Service Restaurants in Thailand: The study… (more)

Subjects/Keywords: Quick service restaurant

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Jiranyakul, P. (2011). Consumer attitudes toward Quick Service Restaurants in Thailand: the study of influencing factors affecting purchase making decision. (Thesis). Mälardalen University. Retrieved from http://urn.kb.se/resolve?urn=urn:nbn:se:mdh:diva-12578

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Jiranyakul, Pattaraporn. “Consumer attitudes toward Quick Service Restaurants in Thailand: the study of influencing factors affecting purchase making decision.” 2011. Thesis, Mälardalen University. Accessed December 13, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:mdh:diva-12578.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Jiranyakul, Pattaraporn. “Consumer attitudes toward Quick Service Restaurants in Thailand: the study of influencing factors affecting purchase making decision.” 2011. Web. 13 Dec 2019.

Vancouver:

Jiranyakul P. Consumer attitudes toward Quick Service Restaurants in Thailand: the study of influencing factors affecting purchase making decision. [Internet] [Thesis]. Mälardalen University; 2011. [cited 2019 Dec 13]. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:mdh:diva-12578.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Jiranyakul P. Consumer attitudes toward Quick Service Restaurants in Thailand: the study of influencing factors affecting purchase making decision. [Thesis]. Mälardalen University; 2011. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:mdh:diva-12578

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Halmstad University

5. RIVIERE, Joseph. The Concept of Sensory Marketing.

Degree: Business and Engineering (SET), 2008, Halmstad University

How the food industry can use sensory marketing as a promotional advantage?

Subjects/Keywords: sensory marketing; restaurant marketing

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

RIVIERE, J. (2008). The Concept of Sensory Marketing. (Thesis). Halmstad University. Retrieved from http://urn.kb.se/resolve?urn=urn:nbn:se:hh:diva-1588

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

RIVIERE, Joseph. “The Concept of Sensory Marketing.” 2008. Thesis, Halmstad University. Accessed December 13, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:hh:diva-1588.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

RIVIERE, Joseph. “The Concept of Sensory Marketing.” 2008. Web. 13 Dec 2019.

Vancouver:

RIVIERE J. The Concept of Sensory Marketing. [Internet] [Thesis]. Halmstad University; 2008. [cited 2019 Dec 13]. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:hh:diva-1588.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

RIVIERE J. The Concept of Sensory Marketing. [Thesis]. Halmstad University; 2008. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:hh:diva-1588

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


California State University – Sacramento

6. Jepsen, Paul. Impact on employment in cities when the minimum wage is increased.

Degree: MA, Economics, 2017, California State University – Sacramento

 In 1938 the first minimum wage was imposed (Fair Labor Standards Act) in the United States. It was 0.25 an hour. It had an immediate… (more)

Subjects/Keywords: Minimum wage; Cities; Restaurant employment

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APA (6th Edition):

Jepsen, P. (2017). Impact on employment in cities when the minimum wage is increased. (Masters Thesis). California State University – Sacramento. Retrieved from http://hdl.handle.net/10211.3/191909

Chicago Manual of Style (16th Edition):

Jepsen, Paul. “Impact on employment in cities when the minimum wage is increased.” 2017. Masters Thesis, California State University – Sacramento. Accessed December 13, 2019. http://hdl.handle.net/10211.3/191909.

MLA Handbook (7th Edition):

Jepsen, Paul. “Impact on employment in cities when the minimum wage is increased.” 2017. Web. 13 Dec 2019.

Vancouver:

Jepsen P. Impact on employment in cities when the minimum wage is increased. [Internet] [Masters thesis]. California State University – Sacramento; 2017. [cited 2019 Dec 13]. Available from: http://hdl.handle.net/10211.3/191909.

Council of Science Editors:

Jepsen P. Impact on employment in cities when the minimum wage is increased. [Masters Thesis]. California State University – Sacramento; 2017. Available from: http://hdl.handle.net/10211.3/191909


Georgia State University

7. Driskell-Reeves, Rachel L. Consumer Demand for Nutrition Information on Non-Fast Food Restaurant Menus.

Degree: MS, Nutrition, 2009, Georgia State University

 Purpose: The growth in obesity rates across the United States has been associated with increased consumption of energy dense meals consumed away from home. In… (more)

Subjects/Keywords: nutrition; restaurant; menu; consumer; Nutrition

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Driskell-Reeves, R. L. (2009). Consumer Demand for Nutrition Information on Non-Fast Food Restaurant Menus. (Thesis). Georgia State University. Retrieved from https://scholarworks.gsu.edu/nutrition_theses/27

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Driskell-Reeves, Rachel L. “Consumer Demand for Nutrition Information on Non-Fast Food Restaurant Menus.” 2009. Thesis, Georgia State University. Accessed December 13, 2019. https://scholarworks.gsu.edu/nutrition_theses/27.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Driskell-Reeves, Rachel L. “Consumer Demand for Nutrition Information on Non-Fast Food Restaurant Menus.” 2009. Web. 13 Dec 2019.

Vancouver:

Driskell-Reeves RL. Consumer Demand for Nutrition Information on Non-Fast Food Restaurant Menus. [Internet] [Thesis]. Georgia State University; 2009. [cited 2019 Dec 13]. Available from: https://scholarworks.gsu.edu/nutrition_theses/27.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Driskell-Reeves RL. Consumer Demand for Nutrition Information on Non-Fast Food Restaurant Menus. [Thesis]. Georgia State University; 2009. Available from: https://scholarworks.gsu.edu/nutrition_theses/27

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Virginia Tech

8. Yoo, Seung Ah. Customer Perceptions of Restaurant Cleanliness: A Cross Cultural Study.

Degree: MS, Hospitality and Tourism Management, 2012, Virginia Tech

 What is a clean restaurant in customersâ viewpoints? Restaurant cleanliness is considered one of the most significant conditions when customers evaluate overall restaurant quality or… (more)

Subjects/Keywords: Culture; Restaurant Cleanliness; Service Quality

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Yoo, S. A. (2012). Customer Perceptions of Restaurant Cleanliness: A Cross Cultural Study. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/34127

Chicago Manual of Style (16th Edition):

Yoo, Seung Ah. “Customer Perceptions of Restaurant Cleanliness: A Cross Cultural Study.” 2012. Masters Thesis, Virginia Tech. Accessed December 13, 2019. http://hdl.handle.net/10919/34127.

MLA Handbook (7th Edition):

Yoo, Seung Ah. “Customer Perceptions of Restaurant Cleanliness: A Cross Cultural Study.” 2012. Web. 13 Dec 2019.

Vancouver:

Yoo SA. Customer Perceptions of Restaurant Cleanliness: A Cross Cultural Study. [Internet] [Masters thesis]. Virginia Tech; 2012. [cited 2019 Dec 13]. Available from: http://hdl.handle.net/10919/34127.

Council of Science Editors:

Yoo SA. Customer Perceptions of Restaurant Cleanliness: A Cross Cultural Study. [Masters Thesis]. Virginia Tech; 2012. Available from: http://hdl.handle.net/10919/34127

9. Parne, Spoorthy Reddy. Android application of restaurant finder.

Degree: MS, Department of Computing and Information Sciences, 2012, Kansas State University

 Mobile applications can be one of the best ways to keep consumers engaged with a brand as they are on the move. With the increase… (more)

Subjects/Keywords: Android; Restaurant; Computer Science (0984)

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APA (6th Edition):

Parne, S. R. (2012). Android application of restaurant finder. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/14061

Chicago Manual of Style (16th Edition):

Parne, Spoorthy Reddy. “Android application of restaurant finder.” 2012. Masters Thesis, Kansas State University. Accessed December 13, 2019. http://hdl.handle.net/2097/14061.

MLA Handbook (7th Edition):

Parne, Spoorthy Reddy. “Android application of restaurant finder.” 2012. Web. 13 Dec 2019.

Vancouver:

Parne SR. Android application of restaurant finder. [Internet] [Masters thesis]. Kansas State University; 2012. [cited 2019 Dec 13]. Available from: http://hdl.handle.net/2097/14061.

Council of Science Editors:

Parne SR. Android application of restaurant finder. [Masters Thesis]. Kansas State University; 2012. Available from: http://hdl.handle.net/2097/14061


Delft University of Technology

10. Van Diepen, A.C. Entering a new country: How should the Belgium concept “de Burgerij” adapt to its new market in the Netherlands?:.

Degree: 2016, Delft University of Technology

 The Burgerij is a Belgian hamburger concept established in 2009. With already some shops in Belgium the company is ready for its next step; expanding… (more)

Subjects/Keywords: restaurant; hamburger; food; market entry

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APA (6th Edition):

Van Diepen, A. C. (2016). Entering a new country: How should the Belgium concept “de Burgerij” adapt to its new market in the Netherlands?:. (Masters Thesis). Delft University of Technology. Retrieved from http://resolver.tudelft.nl/uuid:f4293df7-95f6-41ab-8bbd-ccc35a6c4ee3

Chicago Manual of Style (16th Edition):

Van Diepen, A C. “Entering a new country: How should the Belgium concept “de Burgerij” adapt to its new market in the Netherlands?:.” 2016. Masters Thesis, Delft University of Technology. Accessed December 13, 2019. http://resolver.tudelft.nl/uuid:f4293df7-95f6-41ab-8bbd-ccc35a6c4ee3.

MLA Handbook (7th Edition):

Van Diepen, A C. “Entering a new country: How should the Belgium concept “de Burgerij” adapt to its new market in the Netherlands?:.” 2016. Web. 13 Dec 2019.

Vancouver:

Van Diepen AC. Entering a new country: How should the Belgium concept “de Burgerij” adapt to its new market in the Netherlands?:. [Internet] [Masters thesis]. Delft University of Technology; 2016. [cited 2019 Dec 13]. Available from: http://resolver.tudelft.nl/uuid:f4293df7-95f6-41ab-8bbd-ccc35a6c4ee3.

Council of Science Editors:

Van Diepen AC. Entering a new country: How should the Belgium concept “de Burgerij” adapt to its new market in the Netherlands?:. [Masters Thesis]. Delft University of Technology; 2016. Available from: http://resolver.tudelft.nl/uuid:f4293df7-95f6-41ab-8bbd-ccc35a6c4ee3


Delft University of Technology

11. Van Loosbroek, M. Savoring Tea A new way to enjoy a high quality drink:.

Degree: 2013, Delft University of Technology

 While the interest in high quality tea is increasing, a lot of foodservice establishments still serve low quality tea. This doesn’t provide the customer with… (more)

Subjects/Keywords: tea; foodservice; simon lévelt; restaurant

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APA (6th Edition):

Van Loosbroek, M. (2013). Savoring Tea A new way to enjoy a high quality drink:. (Masters Thesis). Delft University of Technology. Retrieved from http://resolver.tudelft.nl/uuid:faa93cc5-278a-4544-87b0-df806da9e03d

Chicago Manual of Style (16th Edition):

Van Loosbroek, M. “Savoring Tea A new way to enjoy a high quality drink:.” 2013. Masters Thesis, Delft University of Technology. Accessed December 13, 2019. http://resolver.tudelft.nl/uuid:faa93cc5-278a-4544-87b0-df806da9e03d.

MLA Handbook (7th Edition):

Van Loosbroek, M. “Savoring Tea A new way to enjoy a high quality drink:.” 2013. Web. 13 Dec 2019.

Vancouver:

Van Loosbroek M. Savoring Tea A new way to enjoy a high quality drink:. [Internet] [Masters thesis]. Delft University of Technology; 2013. [cited 2019 Dec 13]. Available from: http://resolver.tudelft.nl/uuid:faa93cc5-278a-4544-87b0-df806da9e03d.

Council of Science Editors:

Van Loosbroek M. Savoring Tea A new way to enjoy a high quality drink:. [Masters Thesis]. Delft University of Technology; 2013. Available from: http://resolver.tudelft.nl/uuid:faa93cc5-278a-4544-87b0-df806da9e03d


University of Canterbury

12. Syed Marzuki, Sharifah Zannierah. Understanding Restaurant Managers’ Expectations of Halal Certification in Malaysia.

Degree: Management, 2012, University of Canterbury

 This study focuses on the expectations of restaurant managers and perceived attributes of halal certification in Malaysia. Halal certification at restaurants represents the understanding that… (more)

Subjects/Keywords: expectations; halal certification; restaurant manager

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APA (6th Edition):

Syed Marzuki, S. Z. (2012). Understanding Restaurant Managers’ Expectations of Halal Certification in Malaysia. (Thesis). University of Canterbury. Retrieved from http://hdl.handle.net/10092/6867

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Syed Marzuki, Sharifah Zannierah. “Understanding Restaurant Managers’ Expectations of Halal Certification in Malaysia.” 2012. Thesis, University of Canterbury. Accessed December 13, 2019. http://hdl.handle.net/10092/6867.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Syed Marzuki, Sharifah Zannierah. “Understanding Restaurant Managers’ Expectations of Halal Certification in Malaysia.” 2012. Web. 13 Dec 2019.

Vancouver:

Syed Marzuki SZ. Understanding Restaurant Managers’ Expectations of Halal Certification in Malaysia. [Internet] [Thesis]. University of Canterbury; 2012. [cited 2019 Dec 13]. Available from: http://hdl.handle.net/10092/6867.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Syed Marzuki SZ. Understanding Restaurant Managers’ Expectations of Halal Certification in Malaysia. [Thesis]. University of Canterbury; 2012. Available from: http://hdl.handle.net/10092/6867

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Minnesota

13. Tritt, Aimee Marie. Whole grain kids: acceptability of whole grain pizza crust among children in a restaurant setting.

Degree: MS, Nutrition, 2014, University of Minnesota

 Current dietary intake data indicate that U.S. children consume far fewer than the recommended number of servings of whole grains per day. Objectives of this… (more)

Subjects/Keywords: Children; Pizza; Restaurant; Whole grains

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Tritt, A. M. (2014). Whole grain kids: acceptability of whole grain pizza crust among children in a restaurant setting. (Masters Thesis). University of Minnesota. Retrieved from http://hdl.handle.net/11299/165638

Chicago Manual of Style (16th Edition):

Tritt, Aimee Marie. “Whole grain kids: acceptability of whole grain pizza crust among children in a restaurant setting.” 2014. Masters Thesis, University of Minnesota. Accessed December 13, 2019. http://hdl.handle.net/11299/165638.

MLA Handbook (7th Edition):

Tritt, Aimee Marie. “Whole grain kids: acceptability of whole grain pizza crust among children in a restaurant setting.” 2014. Web. 13 Dec 2019.

Vancouver:

Tritt AM. Whole grain kids: acceptability of whole grain pizza crust among children in a restaurant setting. [Internet] [Masters thesis]. University of Minnesota; 2014. [cited 2019 Dec 13]. Available from: http://hdl.handle.net/11299/165638.

Council of Science Editors:

Tritt AM. Whole grain kids: acceptability of whole grain pizza crust among children in a restaurant setting. [Masters Thesis]. University of Minnesota; 2014. Available from: http://hdl.handle.net/11299/165638


Rochester Institute of Technology

14. Wappman, Thomas. Applying continuous improvement through process management in a restaurant environent.

Degree: School of Food, Hotel and Tourism Management (CAST), 1998, Rochester Institute of Technology

 The purpose of this study is to investigate how continuous improvement methods can be applied in a restaurant environment through process management. Increased competition in… (more)

Subjects/Keywords: Restaurant management

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Wappman, T. (1998). Applying continuous improvement through process management in a restaurant environent. (Thesis). Rochester Institute of Technology. Retrieved from https://scholarworks.rit.edu/theses/7361

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Wappman, Thomas. “Applying continuous improvement through process management in a restaurant environent.” 1998. Thesis, Rochester Institute of Technology. Accessed December 13, 2019. https://scholarworks.rit.edu/theses/7361.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Wappman, Thomas. “Applying continuous improvement through process management in a restaurant environent.” 1998. Web. 13 Dec 2019.

Vancouver:

Wappman T. Applying continuous improvement through process management in a restaurant environent. [Internet] [Thesis]. Rochester Institute of Technology; 1998. [cited 2019 Dec 13]. Available from: https://scholarworks.rit.edu/theses/7361.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Wappman T. Applying continuous improvement through process management in a restaurant environent. [Thesis]. Rochester Institute of Technology; 1998. Available from: https://scholarworks.rit.edu/theses/7361

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Rochester Institute of Technology

15. Geiger, Robert. Lessons learned by opening and operating an independent restaurant: A Case study.

Degree: Hospitality and Tourism Management (CAST), 2001, Rochester Institute of Technology

 This case study looks at what it takes to create a start-up business in the restaurant industry; with the intention to find out what pitfalls… (more)

Subjects/Keywords: Restaurant management

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APA (6th Edition):

Geiger, R. (2001). Lessons learned by opening and operating an independent restaurant: A Case study. (Thesis). Rochester Institute of Technology. Retrieved from https://scholarworks.rit.edu/theses/677

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Geiger, Robert. “Lessons learned by opening and operating an independent restaurant: A Case study.” 2001. Thesis, Rochester Institute of Technology. Accessed December 13, 2019. https://scholarworks.rit.edu/theses/677.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Geiger, Robert. “Lessons learned by opening and operating an independent restaurant: A Case study.” 2001. Web. 13 Dec 2019.

Vancouver:

Geiger R. Lessons learned by opening and operating an independent restaurant: A Case study. [Internet] [Thesis]. Rochester Institute of Technology; 2001. [cited 2019 Dec 13]. Available from: https://scholarworks.rit.edu/theses/677.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Geiger R. Lessons learned by opening and operating an independent restaurant: A Case study. [Thesis]. Rochester Institute of Technology; 2001. Available from: https://scholarworks.rit.edu/theses/677

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of North Texas

16. Ho, Kelly. Green To-Go: Evaluating the Effectiveness of an Intervention Package on Restaurateurs' use of Styrofoam Take-Out Containers.

Degree: 2016, University of North Texas

 Restauranteurs' use of Styrofoam take-out containers was evaluated using an intervention package containing informational components, a written commitment, and an incentive system. A decrease in… (more)

Subjects/Keywords: environmental sustainability; Styrofoam; restaurant consumption

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Ho, K. (2016). Green To-Go: Evaluating the Effectiveness of an Intervention Package on Restaurateurs' use of Styrofoam Take-Out Containers. (Thesis). University of North Texas. Retrieved from https://digital.library.unt.edu/ark:/67531/metadc862799/

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Ho, Kelly. “Green To-Go: Evaluating the Effectiveness of an Intervention Package on Restaurateurs' use of Styrofoam Take-Out Containers.” 2016. Thesis, University of North Texas. Accessed December 13, 2019. https://digital.library.unt.edu/ark:/67531/metadc862799/.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Ho, Kelly. “Green To-Go: Evaluating the Effectiveness of an Intervention Package on Restaurateurs' use of Styrofoam Take-Out Containers.” 2016. Web. 13 Dec 2019.

Vancouver:

Ho K. Green To-Go: Evaluating the Effectiveness of an Intervention Package on Restaurateurs' use of Styrofoam Take-Out Containers. [Internet] [Thesis]. University of North Texas; 2016. [cited 2019 Dec 13]. Available from: https://digital.library.unt.edu/ark:/67531/metadc862799/.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Ho K. Green To-Go: Evaluating the Effectiveness of an Intervention Package on Restaurateurs' use of Styrofoam Take-Out Containers. [Thesis]. University of North Texas; 2016. Available from: https://digital.library.unt.edu/ark:/67531/metadc862799/

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


AUT University

17. Chen, Beverly (Shih-Yun). Lessons learned: a qualitative case study of restaurant success in Auckland, New Zealand .

Degree: AUT University

 The aim of this study is to identify factors influencing the success of independent restaurants, as these restaurants appear to be an attractive entrepreneur investment… (more)

Subjects/Keywords: Restaurant; Success

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APA (6th Edition):

Chen, B. (. (n.d.). Lessons learned: a qualitative case study of restaurant success in Auckland, New Zealand . (Thesis). AUT University. Retrieved from http://hdl.handle.net/10292/8431

Note: this citation may be lacking information needed for this citation format:
No year of publication.
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Chen, Beverly (Shih-Yun). “Lessons learned: a qualitative case study of restaurant success in Auckland, New Zealand .” Thesis, AUT University. Accessed December 13, 2019. http://hdl.handle.net/10292/8431.

Note: this citation may be lacking information needed for this citation format:
No year of publication.
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Chen, Beverly (Shih-Yun). “Lessons learned: a qualitative case study of restaurant success in Auckland, New Zealand .” Web. 13 Dec 2019.

Note: this citation may be lacking information needed for this citation format:
No year of publication.

Vancouver:

Chen B(. Lessons learned: a qualitative case study of restaurant success in Auckland, New Zealand . [Internet] [Thesis]. AUT University; [cited 2019 Dec 13]. Available from: http://hdl.handle.net/10292/8431.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
No year of publication.

Council of Science Editors:

Chen B(. Lessons learned: a qualitative case study of restaurant success in Auckland, New Zealand . [Thesis]. AUT University; Available from: http://hdl.handle.net/10292/8431

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
No year of publication.


Michigan State University

18. Gardner, Kathryn Heiserman. A comparative study of the economic and professional status of food service managers with and without apprentice training.

Degree: MS, 1949, Michigan State University

Subjects/Keywords: Restaurant management

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APA (6th Edition):

Gardner, K. H. (1949). A comparative study of the economic and professional status of food service managers with and without apprentice training. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:9790

Chicago Manual of Style (16th Edition):

Gardner, Kathryn Heiserman. “A comparative study of the economic and professional status of food service managers with and without apprentice training.” 1949. Masters Thesis, Michigan State University. Accessed December 13, 2019. http://etd.lib.msu.edu/islandora/object/etd:9790.

MLA Handbook (7th Edition):

Gardner, Kathryn Heiserman. “A comparative study of the economic and professional status of food service managers with and without apprentice training.” 1949. Web. 13 Dec 2019.

Vancouver:

Gardner KH. A comparative study of the economic and professional status of food service managers with and without apprentice training. [Internet] [Masters thesis]. Michigan State University; 1949. [cited 2019 Dec 13]. Available from: http://etd.lib.msu.edu/islandora/object/etd:9790.

Council of Science Editors:

Gardner KH. A comparative study of the economic and professional status of food service managers with and without apprentice training. [Masters Thesis]. Michigan State University; 1949. Available from: http://etd.lib.msu.edu/islandora/object/etd:9790


Michigan State University

19. Blanchard, Dale A. An in-service training program for the food service supervisor.

Degree: MA, 1956, Michigan State University

Subjects/Keywords: Restaurant management

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APA (6th Edition):

Blanchard, D. A. (1956). An in-service training program for the food service supervisor. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:16106

Chicago Manual of Style (16th Edition):

Blanchard, Dale A. “An in-service training program for the food service supervisor.” 1956. Masters Thesis, Michigan State University. Accessed December 13, 2019. http://etd.lib.msu.edu/islandora/object/etd:16106.

MLA Handbook (7th Edition):

Blanchard, Dale A. “An in-service training program for the food service supervisor.” 1956. Web. 13 Dec 2019.

Vancouver:

Blanchard DA. An in-service training program for the food service supervisor. [Internet] [Masters thesis]. Michigan State University; 1956. [cited 2019 Dec 13]. Available from: http://etd.lib.msu.edu/islandora/object/etd:16106.

Council of Science Editors:

Blanchard DA. An in-service training program for the food service supervisor. [Masters Thesis]. Michigan State University; 1956. Available from: http://etd.lib.msu.edu/islandora/object/etd:16106


University of Tennessee – Knoxville

20. Brewer, Prawannarat. The impact of restaurant review website attributes on consumers' internal states and behavioral responses.

Degree: 2017, University of Tennessee – Knoxville

 The restaurant review website is one of the most effective restaurant marketing tools that has emerged from the incredible growth of the internet over the… (more)

Subjects/Keywords: restaurant review website; website attributes; online restaurant reviews

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APA (6th Edition):

Brewer, P. (2017). The impact of restaurant review website attributes on consumers' internal states and behavioral responses. (Doctoral Dissertation). University of Tennessee – Knoxville. Retrieved from https://trace.tennessee.edu/utk_graddiss/4860

Chicago Manual of Style (16th Edition):

Brewer, Prawannarat. “The impact of restaurant review website attributes on consumers' internal states and behavioral responses.” 2017. Doctoral Dissertation, University of Tennessee – Knoxville. Accessed December 13, 2019. https://trace.tennessee.edu/utk_graddiss/4860.

MLA Handbook (7th Edition):

Brewer, Prawannarat. “The impact of restaurant review website attributes on consumers' internal states and behavioral responses.” 2017. Web. 13 Dec 2019.

Vancouver:

Brewer P. The impact of restaurant review website attributes on consumers' internal states and behavioral responses. [Internet] [Doctoral dissertation]. University of Tennessee – Knoxville; 2017. [cited 2019 Dec 13]. Available from: https://trace.tennessee.edu/utk_graddiss/4860.

Council of Science Editors:

Brewer P. The impact of restaurant review website attributes on consumers' internal states and behavioral responses. [Doctoral Dissertation]. University of Tennessee – Knoxville; 2017. Available from: https://trace.tennessee.edu/utk_graddiss/4860


Kansas State University

21. Alcorn, Michelle Ranae. Personality and environmental behavior: perspectives of employees working in green and non-green restaurants.

Degree: PhD, Department of Hospitality Management, 2018, Kansas State University

 As restaurants continue to be a major contributor to the economy, operations continue to negatively impact the environment. Within the industry, sustainability initiatives are becoming… (more)

Subjects/Keywords: restaurant employee; environmental sustainability; green restaurant; environmentalism; personality

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APA (6th Edition):

Alcorn, M. R. (2018). Personality and environmental behavior: perspectives of employees working in green and non-green restaurants. (Doctoral Dissertation). Kansas State University. Retrieved from http://hdl.handle.net/2097/39104

Chicago Manual of Style (16th Edition):

Alcorn, Michelle Ranae. “Personality and environmental behavior: perspectives of employees working in green and non-green restaurants.” 2018. Doctoral Dissertation, Kansas State University. Accessed December 13, 2019. http://hdl.handle.net/2097/39104.

MLA Handbook (7th Edition):

Alcorn, Michelle Ranae. “Personality and environmental behavior: perspectives of employees working in green and non-green restaurants.” 2018. Web. 13 Dec 2019.

Vancouver:

Alcorn MR. Personality and environmental behavior: perspectives of employees working in green and non-green restaurants. [Internet] [Doctoral dissertation]. Kansas State University; 2018. [cited 2019 Dec 13]. Available from: http://hdl.handle.net/2097/39104.

Council of Science Editors:

Alcorn MR. Personality and environmental behavior: perspectives of employees working in green and non-green restaurants. [Doctoral Dissertation]. Kansas State University; 2018. Available from: http://hdl.handle.net/2097/39104


University of Zululand

22. Forjoe jnr, Paul. Customer satisfaction amongst black customers in the fast food restaurant industry .

Degree: 2011, University of Zululand

 The purpose of this study was to validate the five dimensions (tangibles, reliability, responsiveness, assurance, and empathy) of service quality contained in the DINESERV Instrument… (more)

Subjects/Keywords: Fast food restaurant ; Black consumers ; Food industry

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APA (6th Edition):

Forjoe jnr, P. (2011). Customer satisfaction amongst black customers in the fast food restaurant industry . (Thesis). University of Zululand. Retrieved from http://hdl.handle.net/10530/627

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Forjoe jnr, Paul. “Customer satisfaction amongst black customers in the fast food restaurant industry .” 2011. Thesis, University of Zululand. Accessed December 13, 2019. http://hdl.handle.net/10530/627.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Forjoe jnr, Paul. “Customer satisfaction amongst black customers in the fast food restaurant industry .” 2011. Web. 13 Dec 2019.

Vancouver:

Forjoe jnr P. Customer satisfaction amongst black customers in the fast food restaurant industry . [Internet] [Thesis]. University of Zululand; 2011. [cited 2019 Dec 13]. Available from: http://hdl.handle.net/10530/627.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Forjoe jnr P. Customer satisfaction amongst black customers in the fast food restaurant industry . [Thesis]. University of Zululand; 2011. Available from: http://hdl.handle.net/10530/627

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of KwaZulu-Natal

23. [No author]. Managerial competencies in the restaurant business : managers and employees perspectives.

Degree: Business administration, 2008, University of KwaZulu-Natal

 A lack of managerial skills has been cited by many as the cause of small business failure in South Africa. Internal factors are said to… (more)

Subjects/Keywords: Organizational effectiveness.; Restaurant management.; Business administration.

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APA (6th Edition):

author], [. (2008). Managerial competencies in the restaurant business : managers and employees perspectives. (Thesis). University of KwaZulu-Natal. Retrieved from http://hdl.handle.net/10413/4238

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

author], [No. “Managerial competencies in the restaurant business : managers and employees perspectives. ” 2008. Thesis, University of KwaZulu-Natal. Accessed December 13, 2019. http://hdl.handle.net/10413/4238.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

author], [No. “Managerial competencies in the restaurant business : managers and employees perspectives. ” 2008. Web. 13 Dec 2019.

Vancouver:

author] [. Managerial competencies in the restaurant business : managers and employees perspectives. [Internet] [Thesis]. University of KwaZulu-Natal; 2008. [cited 2019 Dec 13]. Available from: http://hdl.handle.net/10413/4238.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

author] [. Managerial competencies in the restaurant business : managers and employees perspectives. [Thesis]. University of KwaZulu-Natal; 2008. Available from: http://hdl.handle.net/10413/4238

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Pretoria

24. Mnguni, Vusi Joni. The relevance of the Bargaining Council on a group of small restaurant enterprises in Pretoria.

Degree: Human Resource Management, 2010, University of Pretoria

 This study explores the relevance of the Bargaining Council for the Food, Retail, Restaurant, Catering and Allied Trades (BCFRRCAT) on a group of small restaurant(more)

Subjects/Keywords: Bargaining council; Small restaurant enterprises; Pretoria; UCTD

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Mnguni, V. J. (2010). The relevance of the Bargaining Council on a group of small restaurant enterprises in Pretoria. (Masters Thesis). University of Pretoria. Retrieved from http://hdl.handle.net/2263/27012

Chicago Manual of Style (16th Edition):

Mnguni, Vusi Joni. “The relevance of the Bargaining Council on a group of small restaurant enterprises in Pretoria.” 2010. Masters Thesis, University of Pretoria. Accessed December 13, 2019. http://hdl.handle.net/2263/27012.

MLA Handbook (7th Edition):

Mnguni, Vusi Joni. “The relevance of the Bargaining Council on a group of small restaurant enterprises in Pretoria.” 2010. Web. 13 Dec 2019.

Vancouver:

Mnguni VJ. The relevance of the Bargaining Council on a group of small restaurant enterprises in Pretoria. [Internet] [Masters thesis]. University of Pretoria; 2010. [cited 2019 Dec 13]. Available from: http://hdl.handle.net/2263/27012.

Council of Science Editors:

Mnguni VJ. The relevance of the Bargaining Council on a group of small restaurant enterprises in Pretoria. [Masters Thesis]. University of Pretoria; 2010. Available from: http://hdl.handle.net/2263/27012


Cornell University

25. Warburton, Elizabeth. Trying To Meet (And Change) The Demands Of The Modern World: An Ethnographic Study Of An Innovative Fast-Food Restaurant .

Degree: 2013, Cornell University

 This is an ethnographic account of a growing quick-service restaurant group. In the case study presented here, one is able to witness the implementation of… (more)

Subjects/Keywords: Restaurant Management; Human Relations; Food Production

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APA (6th Edition):

Warburton, E. (2013). Trying To Meet (And Change) The Demands Of The Modern World: An Ethnographic Study Of An Innovative Fast-Food Restaurant . (Thesis). Cornell University. Retrieved from http://hdl.handle.net/1813/33852

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Warburton, Elizabeth. “Trying To Meet (And Change) The Demands Of The Modern World: An Ethnographic Study Of An Innovative Fast-Food Restaurant .” 2013. Thesis, Cornell University. Accessed December 13, 2019. http://hdl.handle.net/1813/33852.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Warburton, Elizabeth. “Trying To Meet (And Change) The Demands Of The Modern World: An Ethnographic Study Of An Innovative Fast-Food Restaurant .” 2013. Web. 13 Dec 2019.

Vancouver:

Warburton E. Trying To Meet (And Change) The Demands Of The Modern World: An Ethnographic Study Of An Innovative Fast-Food Restaurant . [Internet] [Thesis]. Cornell University; 2013. [cited 2019 Dec 13]. Available from: http://hdl.handle.net/1813/33852.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Warburton E. Trying To Meet (And Change) The Demands Of The Modern World: An Ethnographic Study Of An Innovative Fast-Food Restaurant . [Thesis]. Cornell University; 2013. Available from: http://hdl.handle.net/1813/33852

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


NSYSU

26. Lee, Yi-shiun. Characteristics of carbonyl compounds in restaurant of Kaohsiung.

Degree: Master, Environmental Engineering, 2014, NSYSU

 Since the species emitted from restaurants contain heptaldehyde, octylaldehyde, nonanaldehyde and decylaldehyde, high-temperature cooking processes and indoor cleaning activities tend to contribute to formaldehyde. However,… (more)

Subjects/Keywords: carbonyl compounds; risk assessment; restaurant; emission characteristics

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APA (6th Edition):

Lee, Y. (2014). Characteristics of carbonyl compounds in restaurant of Kaohsiung. (Thesis). NSYSU. Retrieved from http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0525114-140449

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Lee, Yi-shiun. “Characteristics of carbonyl compounds in restaurant of Kaohsiung.” 2014. Thesis, NSYSU. Accessed December 13, 2019. http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0525114-140449.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Lee, Yi-shiun. “Characteristics of carbonyl compounds in restaurant of Kaohsiung.” 2014. Web. 13 Dec 2019.

Vancouver:

Lee Y. Characteristics of carbonyl compounds in restaurant of Kaohsiung. [Internet] [Thesis]. NSYSU; 2014. [cited 2019 Dec 13]. Available from: http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0525114-140449.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Lee Y. Characteristics of carbonyl compounds in restaurant of Kaohsiung. [Thesis]. NSYSU; 2014. Available from: http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0525114-140449

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


NSYSU

27. Chen, Chieh-Jui. The study on customer satisfaction of chain restaurant-The restaurant of Wang Steak Group.

Degree: Master, Business Management, 2007, NSYSU

none Advisors/Committee Members: te-ping Kuo (chair), Pei-how Huang (chair), Tai-Hwa Chow (committee member).

Subjects/Keywords: restaurant; customer satisfaction

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APA (6th Edition):

Chen, C. (2007). The study on customer satisfaction of chain restaurant-The restaurant of Wang Steak Group. (Thesis). NSYSU. Retrieved from http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0710107-160006

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Chen, Chieh-Jui. “The study on customer satisfaction of chain restaurant-The restaurant of Wang Steak Group.” 2007. Thesis, NSYSU. Accessed December 13, 2019. http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0710107-160006.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Chen, Chieh-Jui. “The study on customer satisfaction of chain restaurant-The restaurant of Wang Steak Group.” 2007. Web. 13 Dec 2019.

Vancouver:

Chen C. The study on customer satisfaction of chain restaurant-The restaurant of Wang Steak Group. [Internet] [Thesis]. NSYSU; 2007. [cited 2019 Dec 13]. Available from: http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0710107-160006.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Chen C. The study on customer satisfaction of chain restaurant-The restaurant of Wang Steak Group. [Thesis]. NSYSU; 2007. Available from: http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0710107-160006

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


NSYSU

28. Protulipac, Viktor. Food Box - A business plan for a restaurant.

Degree: Master, Master of Business Administration Program in International Business, 2016, NSYSU

 The main purpose of this business plan is to define what a family run business will be, how it will be set up and how… (more)

Subjects/Keywords: nutrition; healthy; technology; restaurant; business plan

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APA (6th Edition):

Protulipac, V. (2016). Food Box - A business plan for a restaurant. (Thesis). NSYSU. Retrieved from http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0115116-112211

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Protulipac, Viktor. “Food Box - A business plan for a restaurant.” 2016. Thesis, NSYSU. Accessed December 13, 2019. http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0115116-112211.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Protulipac, Viktor. “Food Box - A business plan for a restaurant.” 2016. Web. 13 Dec 2019.

Vancouver:

Protulipac V. Food Box - A business plan for a restaurant. [Internet] [Thesis]. NSYSU; 2016. [cited 2019 Dec 13]. Available from: http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0115116-112211.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Protulipac V. Food Box - A business plan for a restaurant. [Thesis]. NSYSU; 2016. Available from: http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0115116-112211

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Pretoria

29. [No author]. The relevance of the Bargaining Council on a group of small restaurant enterprises in Pretoria .

Degree: 2010, University of Pretoria

 This study explores the relevance of the Bargaining Council for the Food, Retail, Restaurant, Catering and Allied Trades (BCFRRCAT) on a group of small restaurant(more)

Subjects/Keywords: Bargaining council; Small restaurant enterprises; Pretoria; UCTD

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

author], [. (2010). The relevance of the Bargaining Council on a group of small restaurant enterprises in Pretoria . (Masters Thesis). University of Pretoria. Retrieved from http://upetd.up.ac.za/thesis/available/etd-08042010-181331/

Chicago Manual of Style (16th Edition):

author], [No. “The relevance of the Bargaining Council on a group of small restaurant enterprises in Pretoria .” 2010. Masters Thesis, University of Pretoria. Accessed December 13, 2019. http://upetd.up.ac.za/thesis/available/etd-08042010-181331/.

MLA Handbook (7th Edition):

author], [No. “The relevance of the Bargaining Council on a group of small restaurant enterprises in Pretoria .” 2010. Web. 13 Dec 2019.

Vancouver:

author] [. The relevance of the Bargaining Council on a group of small restaurant enterprises in Pretoria . [Internet] [Masters thesis]. University of Pretoria; 2010. [cited 2019 Dec 13]. Available from: http://upetd.up.ac.za/thesis/available/etd-08042010-181331/.

Council of Science Editors:

author] [. The relevance of the Bargaining Council on a group of small restaurant enterprises in Pretoria . [Masters Thesis]. University of Pretoria; 2010. Available from: http://upetd.up.ac.za/thesis/available/etd-08042010-181331/


Cornell University

30. Yang, Jie. Factors Influencing Customers' Preferences For Restaurant Technologies And Choosing Methods-With A Perspective From Expert Vs Regular Customers .

Degree: 2013, Cornell University

 Technologies are changing the hospitality industry. The purpose of this survey-based research is to study customers' preferences towards restaurant technologies and what factors affect customers'… (more)

Subjects/Keywords: Restaurant Technology; Customer Preferences; Choosing Methods

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APA (6th Edition):

Yang, J. (2013). Factors Influencing Customers' Preferences For Restaurant Technologies And Choosing Methods-With A Perspective From Expert Vs Regular Customers . (Thesis). Cornell University. Retrieved from http://hdl.handle.net/1813/34283

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Yang, Jie. “Factors Influencing Customers' Preferences For Restaurant Technologies And Choosing Methods-With A Perspective From Expert Vs Regular Customers .” 2013. Thesis, Cornell University. Accessed December 13, 2019. http://hdl.handle.net/1813/34283.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Yang, Jie. “Factors Influencing Customers' Preferences For Restaurant Technologies And Choosing Methods-With A Perspective From Expert Vs Regular Customers .” 2013. Web. 13 Dec 2019.

Vancouver:

Yang J. Factors Influencing Customers' Preferences For Restaurant Technologies And Choosing Methods-With A Perspective From Expert Vs Regular Customers . [Internet] [Thesis]. Cornell University; 2013. [cited 2019 Dec 13]. Available from: http://hdl.handle.net/1813/34283.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Yang J. Factors Influencing Customers' Preferences For Restaurant Technologies And Choosing Methods-With A Perspective From Expert Vs Regular Customers . [Thesis]. Cornell University; 2013. Available from: http://hdl.handle.net/1813/34283

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

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