subject:(Restaurants)

Montana State University

1. Larsen, Gary D. A nightclub-restaurant for Billings, Montana.

Degree: B Arch, Architecture., 1965, Montana State University

URL: https://scholarworks.montana.edu/xmlui/handle/1/11721

Subjects/Keywords: Restaurants.

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APA (6^th Edition):

Larsen, G. D. (1965). A nightclub-restaurant for Billings, Montana. (Thesis). Montana State University. Retrieved from https://scholarworks.montana.edu/xmlui/handle/1/11721

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

Chicago Manual of Style (16^th Edition):

Larsen, Gary D. “A nightclub-restaurant for Billings, Montana.” 1965. Thesis, Montana State University. Accessed March 01, 2021. https://scholarworks.montana.edu/xmlui/handle/1/11721.

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

MLA Handbook (7^th Edition):

Larsen, Gary D. “A nightclub-restaurant for Billings, Montana.” 1965. Web. 01 Mar 2021.

Vancouver:

Larsen GD. A nightclub-restaurant for Billings, Montana. [Internet] [Thesis]. Montana State University; 1965. [cited 2021 Mar 01]. Available from: https://scholarworks.montana.edu/xmlui/handle/1/11721.

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

Council of Science Editors:

Larsen GD. A nightclub-restaurant for Billings, Montana. [Thesis]. Montana State University; 1965. Available from: https://scholarworks.montana.edu/xmlui/handle/1/11721

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

Montana State University

2. Ziegler, Anita K. A restaurant and lounge for Salem, Oregon.

Degree: B Arch, Architecture., 1970, Montana State University

URL: https://scholarworks.montana.edu/xmlui/handle/1/11914

Subjects/Keywords: Restaurants.

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APA (6^th Edition):

Ziegler, A. K. (1970). A restaurant and lounge for Salem, Oregon. (Thesis). Montana State University. Retrieved from https://scholarworks.montana.edu/xmlui/handle/1/11914

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

Chicago Manual of Style (16^th Edition):

Ziegler, Anita K. “A restaurant and lounge for Salem, Oregon.” 1970. Thesis, Montana State University. Accessed March 01, 2021. https://scholarworks.montana.edu/xmlui/handle/1/11914.

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

MLA Handbook (7^th Edition):

Ziegler, Anita K. “A restaurant and lounge for Salem, Oregon.” 1970. Web. 01 Mar 2021.

Vancouver:

Ziegler AK. A restaurant and lounge for Salem, Oregon. [Internet] [Thesis]. Montana State University; 1970. [cited 2021 Mar 01]. Available from: https://scholarworks.montana.edu/xmlui/handle/1/11914.

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

Council of Science Editors:

Ziegler AK. A restaurant and lounge for Salem, Oregon. [Thesis]. Montana State University; 1970. Available from: https://scholarworks.montana.edu/xmlui/handle/1/11914

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

Michigan State University

3. Dean, Anita. Food service training programs in six department stores.

Degree: MA, 1952, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:15649

Subjects/Keywords: Restaurants; Restaurants – Employees

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APA (6^th Edition):

Dean, A. (1952). Food service training programs in six department stores. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:15649

Chicago Manual of Style (16^th Edition):

Dean, Anita. “Food service training programs in six department stores.” 1952. Masters Thesis, Michigan State University. Accessed March 01, 2021. http://etd.lib.msu.edu/islandora/object/etd:15649.

MLA Handbook (7^th Edition):

Dean, Anita. “Food service training programs in six department stores.” 1952. Web. 01 Mar 2021.

Vancouver:

Dean A. Food service training programs in six department stores. [Internet] [Masters thesis]. Michigan State University; 1952. [cited 2021 Mar 01]. Available from: http://etd.lib.msu.edu/islandora/object/etd:15649.

Council of Science Editors:

Dean A. Food service training programs in six department stores. [Masters Thesis]. Michigan State University; 1952. Available from: http://etd.lib.msu.edu/islandora/object/etd:15649

NSYSU

4. Hung, Guo-Ying. The Learning Process of Chain Restaurants Entrepreneurer.

Degree: Master, Business Management, 2013, NSYSU

URL: http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0622113-224059

► To start and run successful chain restaurants, entrepreneurers are always the core characters in this process. However, in the field of chain restaurant industry studies,… (more)

Subjects/Keywords: entrepreneurship; Chain restaurants; brand

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APA (6^th Edition):

Hung, G. (2013). The Learning Process of Chain Restaurants Entrepreneurer. (Thesis). NSYSU. Retrieved from http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0622113-224059

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

Chicago Manual of Style (16^th Edition):

Hung, Guo-Ying. “The Learning Process of Chain Restaurants Entrepreneurer.” 2013. Thesis, NSYSU. Accessed March 01, 2021. http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0622113-224059.

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

MLA Handbook (7^th Edition):

Hung, Guo-Ying. “The Learning Process of Chain Restaurants Entrepreneurer.” 2013. Web. 01 Mar 2021.

Vancouver:

Hung G. The Learning Process of Chain Restaurants Entrepreneurer. [Internet] [Thesis]. NSYSU; 2013. [cited 2021 Mar 01]. Available from: http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0622113-224059.

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

Council of Science Editors:

Hung G. The Learning Process of Chain Restaurants Entrepreneurer. [Thesis]. NSYSU; 2013. Available from: http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0622113-224059

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

Temple University

5. Nepa, Stephen E. There Used to Be Nowhere to Eat in This Town: restaurant-led development in postindustrial Philadelphia.

Degree: PhD, 2012, Temple University

URL: http://digital.library.temple.edu/u?/p245801coll10,178239

►

History

There Used To Be Nowhere To Eat In This Town: Restaurant-led Development In Postindustrial Philadelphia This project examines the roles that restaurants have played… (more)

▼

History

There Used To Be Nowhere To Eat In This Town: Restaurant-led Development In Postindustrial Philadelphia This project examines the roles that restaurants have played in the revitalization and reconceptualization of postindustrial Philadelphia. While many studies of Philadelphia after 1945 focus heavily on race relations, politics, deindustrialization, large-scale renewal, or historic tourism, analyses of restaurants as spaces of consumption and experience have been conspicuously absent in the historiography. This project elevates the history of restaurants to determine how they allowed Philadelphia to cope with the many challenges of deindustrialization, the flight of human and monetary capital, and the rise of competing suburban centers of gravity. The research procedures for this project included readings and analyses of secondary works centered on urban history, foodways, and histories of consumption; readings of food magazines, trade journals, menu collections, cookbooks, guidebooks, restaurant reviews, and restaurant design works; the conducting of oral interviews with many participants and employees of the restaurant, real estate, and public relations industries; archival research in Philadelphia, New York, and Wilmington, DE; market analyses of the restaurant industry both locally and nationally; and many hours of personal observation in Philadelphia's restaurants. Situating restaurant-led development within the postindustrial city required considerable personal debate. The basic premise was that after factories closed and suburban malls drained Philadelphia of its retailing strength, restaurants became new factories in the experience economy. Deciding on which restaurants to focus and how neighborhoods were altered by them proved challenging. Ultimately, a combination of specific restaurant genres and selected neighborhoods seemed the most feasible strategy. "The New Urban Dining Room" considers how sidewalk cafes, one of the most popular phenomena in Philadelphia, regenerated public space and reflected changing tastes for urban experiences. Stemming from European traditions and influenced by the postwar romance of La Dolce Vita, Philadelphia had in 2010 more than two hundred sidewalk cafes. Many people equated dining al fresco on a busy street or plaza with the good life. American cities, namely New York and Los Angeles, contained sidewalk cafes as early as the 1950s. But Philadelphia and its residents preferred the intimacy of homes or the elite seclusion of hotel dining and supper clubs. Coupled with those traditions, the development of sidewalk cafes produced years of legal battles and cultural divisions. Once those battles subsided and the political divisions mended, sidewalk cafes grew exponentially in Philadelphia, clearly indicating a new appreciation for public urban experiences. "Brokering Beef" examines the many high-end steakhouses on the South Broad Street corridor, once the nerve center of Philadelphia's business district. From the 1890s to the 1940s, the area thrived as Philadelphia's…

Advisors/Committee Members: Isenberg, Andrew C. (Andrew Christian), Simon, Bryant, Bruggeman, Seth C., Stroud, Ellen.

Subjects/Keywords: History; Philadelphia; Restaurants; Urban Development

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APA (6^th Edition):

Nepa, S. E. (2012). There Used to Be Nowhere to Eat in This Town: restaurant-led development in postindustrial Philadelphia. (Doctoral Dissertation). Temple University. Retrieved from http://digital.library.temple.edu/u?/p245801coll10,178239

Chicago Manual of Style (16^th Edition):

Nepa, Stephen E. “There Used to Be Nowhere to Eat in This Town: restaurant-led development in postindustrial Philadelphia.” 2012. Doctoral Dissertation, Temple University. Accessed March 01, 2021. http://digital.library.temple.edu/u?/p245801coll10,178239.

MLA Handbook (7^th Edition):

Nepa, Stephen E. “There Used to Be Nowhere to Eat in This Town: restaurant-led development in postindustrial Philadelphia.” 2012. Web. 01 Mar 2021.

Vancouver:

Nepa SE. There Used to Be Nowhere to Eat in This Town: restaurant-led development in postindustrial Philadelphia. [Internet] [Doctoral dissertation]. Temple University; 2012. [cited 2021 Mar 01]. Available from: http://digital.library.temple.edu/u?/p245801coll10,178239.

Council of Science Editors:

Nepa SE. There Used to Be Nowhere to Eat in This Town: restaurant-led development in postindustrial Philadelphia. [Doctoral Dissertation]. Temple University; 2012. Available from: http://digital.library.temple.edu/u?/p245801coll10,178239

California State Polytechnic University – Pomona

6. Hu, Lanlan. Green attributes for restaurant: what really matters to consumers?: Green attributes for restaurants: what really matters to consumers?.

Degree: MS, Hospitality Management, 2015, California State Polytechnic University – Pomona

URL: http://hdl.handle.net/10211.3/145694

► This study was designed to identify restaurants??? green attributes that consumers deem most important, exploring why consumers perceived certain green attributes more important than others… (more)

Subjects/Keywords: green attributes for restaurants

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APA (6^th Edition):

Hu, L. (2015). Green attributes for restaurant: what really matters to consumers?: Green attributes for restaurants: what really matters to consumers?. (Masters Thesis). California State Polytechnic University – Pomona. Retrieved from http://hdl.handle.net/10211.3/145694

Chicago Manual of Style (16^th Edition):

Hu, Lanlan. “Green attributes for restaurant: what really matters to consumers?: Green attributes for restaurants: what really matters to consumers?.” 2015. Masters Thesis, California State Polytechnic University – Pomona. Accessed March 01, 2021. http://hdl.handle.net/10211.3/145694.

MLA Handbook (7^th Edition):

Hu, Lanlan. “Green attributes for restaurant: what really matters to consumers?: Green attributes for restaurants: what really matters to consumers?.” 2015. Web. 01 Mar 2021.

Vancouver:

Hu L. Green attributes for restaurant: what really matters to consumers?: Green attributes for restaurants: what really matters to consumers?. [Internet] [Masters thesis]. California State Polytechnic University – Pomona; 2015. [cited 2021 Mar 01]. Available from: http://hdl.handle.net/10211.3/145694.

Council of Science Editors:

Hu L. Green attributes for restaurant: what really matters to consumers?: Green attributes for restaurants: what really matters to consumers?. [Masters Thesis]. California State Polytechnic University – Pomona; 2015. Available from: http://hdl.handle.net/10211.3/145694

7. Woznick, John M. Customer perceptions of critical incidents in service encounters: the role restaurant employee's play in service recovery.

Degree: 2018, University of Wisconsin – Stout

URL: http://digital.library.wisc.edu/1793/79797 ; http://wwwcs.uwstout.edu/lib/thesis/2018/2018woznickj.pdf

► BelAir Cantina restaurants in southeastern Wisconsin have been growing at a rapid rate since their first restaurant opened in 2010. Continued success heavily relies on… (more)

Subjects/Keywords: Restaurants; Customer services; Consumer satisfaction

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APA (6^th Edition):

Woznick, J. M. (2018). Customer perceptions of critical incidents in service encounters: the role restaurant employee's play in service recovery. (Thesis). University of Wisconsin – Stout. Retrieved from http://digital.library.wisc.edu/1793/79797 ; http://wwwcs.uwstout.edu/lib/thesis/2018/2018woznickj.pdf

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

Chicago Manual of Style (16^th Edition):

Woznick, John M. “Customer perceptions of critical incidents in service encounters: the role restaurant employee's play in service recovery.” 2018. Thesis, University of Wisconsin – Stout. Accessed March 01, 2021. http://digital.library.wisc.edu/1793/79797 ; http://wwwcs.uwstout.edu/lib/thesis/2018/2018woznickj.pdf.

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

MLA Handbook (7^th Edition):

Woznick, John M. “Customer perceptions of critical incidents in service encounters: the role restaurant employee's play in service recovery.” 2018. Web. 01 Mar 2021.

Vancouver:

Woznick JM. Customer perceptions of critical incidents in service encounters: the role restaurant employee's play in service recovery. [Internet] [Thesis]. University of Wisconsin – Stout; 2018. [cited 2021 Mar 01]. Available from: http://digital.library.wisc.edu/1793/79797 ; http://wwwcs.uwstout.edu/lib/thesis/2018/2018woznickj.pdf.

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

Council of Science Editors:

Woznick JM. Customer perceptions of critical incidents in service encounters: the role restaurant employee's play in service recovery. [Thesis]. University of Wisconsin – Stout; 2018. Available from: http://digital.library.wisc.edu/1793/79797 ; http://wwwcs.uwstout.edu/lib/thesis/2018/2018woznickj.pdf

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

Montana State University

8. Lintz, David R. A mountain top restaurant and valley commercial day center.

Degree: B Arch, Architecture., 1975, Montana State University

URL: https://scholarworks.montana.edu/xmlui/handle/1/11731

Subjects/Keywords: Resorts.; Restaurants.

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APA (6^th Edition):

Lintz, D. R. (1975). A mountain top restaurant and valley commercial day center. (Thesis). Montana State University. Retrieved from https://scholarworks.montana.edu/xmlui/handle/1/11731

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

Chicago Manual of Style (16^th Edition):

Lintz, David R. “A mountain top restaurant and valley commercial day center.” 1975. Thesis, Montana State University. Accessed March 01, 2021. https://scholarworks.montana.edu/xmlui/handle/1/11731.

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

MLA Handbook (7^th Edition):

Lintz, David R. “A mountain top restaurant and valley commercial day center.” 1975. Web. 01 Mar 2021.

Vancouver:

Lintz DR. A mountain top restaurant and valley commercial day center. [Internet] [Thesis]. Montana State University; 1975. [cited 2021 Mar 01]. Available from: https://scholarworks.montana.edu/xmlui/handle/1/11731.

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

Council of Science Editors:

Lintz DR. A mountain top restaurant and valley commercial day center. [Thesis]. Montana State University; 1975. Available from: https://scholarworks.montana.edu/xmlui/handle/1/11731

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

9. Karki, Navaraj. Market analysis of Nepalese restaurant in South Ostrobothnia.

Degree: 2013, Seinäjoen ammattikorkeakoulu

URL: http://www.theseus.fi/handle/10024/65358

► The objective of thesis was market analysis for establish of Nepalese restaurant in south Ostrobothnia. The aim of this study was to analysis. Nepalese restaurant… (more)

Subjects/Keywords: markkinat; analyysi; ravintolat; markets; restaurants

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APA (6^th Edition):

Karki, N. (2013). Market analysis of Nepalese restaurant in South Ostrobothnia. (Thesis). Seinäjoen ammattikorkeakoulu. Retrieved from http://www.theseus.fi/handle/10024/65358

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

Chicago Manual of Style (16^th Edition):

Karki, Navaraj. “Market analysis of Nepalese restaurant in South Ostrobothnia.” 2013. Thesis, Seinäjoen ammattikorkeakoulu. Accessed March 01, 2021. http://www.theseus.fi/handle/10024/65358.

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

MLA Handbook (7^th Edition):

Karki, Navaraj. “Market analysis of Nepalese restaurant in South Ostrobothnia.” 2013. Web. 01 Mar 2021.

Vancouver:

Karki N. Market analysis of Nepalese restaurant in South Ostrobothnia. [Internet] [Thesis]. Seinäjoen ammattikorkeakoulu; 2013. [cited 2021 Mar 01]. Available from: http://www.theseus.fi/handle/10024/65358.

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

Council of Science Editors:

Karki N. Market analysis of Nepalese restaurant in South Ostrobothnia. [Thesis]. Seinäjoen ammattikorkeakoulu; 2013. Available from: http://www.theseus.fi/handle/10024/65358

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

University of Minnesota

10. Firestone, Melanie. Restaurants And Salmonella: Using Surveillance Data To Improve Policy Development For The Enhancement Of Food Safety.

Degree: PhD, Environmental Health, 2020, University of Minnesota

URL: http://hdl.handle.net/11299/215155

► As the landscape of the diet in the United States changes in response to shifts in consumer preferences and migrating populations, foodborne illnesses remain an… (more)

▼ As the landscape of the diet in the United States changes in response to shifts in consumer preferences and migrating populations, foodborne illnesses remain an important public health challenge. Public health surveillance – the ongoing, systematic collection and analysis of data to prevent and control disease and injury – is the foundation of a prevention-focused food system. As technological advancements simultaneously enhance and disrupt our current surveillance efforts, there is an increasing need to adapt investigation and prevention activities. There is an opportunity to identify novel methods that use existing data to improve surveillance activities. Salmonella – a bacterial foodborne pathogen – is estimated to cause more than one million illnesses per year and is the leading cause of foodborne illness hospitalization. Restaurants are a frequent setting for outbreak and sporadic (non-outbreak) cases of Salmonella infection. Since Salmonella can take advantage of the major pathways for foodborne illness transmission in a restaurant, understanding and controlling its transmission in restaurants is a useful prevention strategy. This dissertation aims to identify opportunities to improve surveillance activities to drive declines in the incidence of foodborne illness using restaurants and Salmonella as a model. The application of novel methods to outbreak investigations and special studies are used to demonstrate an expanded role for surveillance in enhancing food safety. An outbreak of Salmonella infections associated with a chain of quick-service restaurants (Chapter 2) highlights the importance of using all available information in a restaurant-associated outbreak investigation in order to make informed conclusions. An evaluation of restaurant inspection disclosure methods in New York City (Chapter 3) demonstrates the use of surveillance data to evaluate the public health impact of a public disclosure program for restaurant inspections and creates a framework for evaluating future programs. A survey of Minnesota State Fairgoers (Chapter 4) assesses the consumer interest and preferred formats for public disclosure of restaurant inspection results. A second Salmonella outbreak (Chapter 5) explores routine restaurant inspection data to better understand transmission dynamics in a restaurant-associated outbreak, highlighting the value of these data as hazard surveillance. Collectively, the findings from this dissertation demonstrate an important role for linking routine food establishment inspection data with conventional illness surveillance data to improve our food safety systems. These findings will be useful for policymakers, public health officials, and restaurant operators for surveillance-driven prevention of foodborne illness and create a framework for future work in this area.

Subjects/Keywords: Outbreaks; Restaurant inspections; Restaurants; Salmonella

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APA (6^th Edition):

Firestone, M. (2020). Restaurants And Salmonella: Using Surveillance Data To Improve Policy Development For The Enhancement Of Food Safety. (Doctoral Dissertation). University of Minnesota. Retrieved from http://hdl.handle.net/11299/215155

Chicago Manual of Style (16^th Edition):

Firestone, Melanie. “Restaurants And Salmonella: Using Surveillance Data To Improve Policy Development For The Enhancement Of Food Safety.” 2020. Doctoral Dissertation, University of Minnesota. Accessed March 01, 2021. http://hdl.handle.net/11299/215155.

MLA Handbook (7^th Edition):

Firestone, Melanie. “Restaurants And Salmonella: Using Surveillance Data To Improve Policy Development For The Enhancement Of Food Safety.” 2020. Web. 01 Mar 2021.

Vancouver:

Firestone M. Restaurants And Salmonella: Using Surveillance Data To Improve Policy Development For The Enhancement Of Food Safety. [Internet] [Doctoral dissertation]. University of Minnesota; 2020. [cited 2021 Mar 01]. Available from: http://hdl.handle.net/11299/215155.

Council of Science Editors:

Firestone M. Restaurants And Salmonella: Using Surveillance Data To Improve Policy Development For The Enhancement Of Food Safety. [Doctoral Dissertation]. University of Minnesota; 2020. Available from: http://hdl.handle.net/11299/215155

Florida State University

11. Rombokas, Helen Marie. The personnel policy for a small restaurant.

Degree: 1950, Florida State University

URL: http://purl.flvc.org/fsu/fd/FSU_historic_ahq5016 ;

►

"The objective of this study is the establishment of a workable restaurant personnel policy that will one day be set up as the policy in… (more)

Subjects/Keywords: Restaurants; Employees; Restaurants; Personnel management

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APA (6^th Edition):

Rombokas, H. M. (1950). The personnel policy for a small restaurant. (Masters Thesis). Florida State University. Retrieved from http://purl.flvc.org/fsu/fd/FSU_historic_ahq5016 ;

Chicago Manual of Style (16^th Edition):

Rombokas, Helen Marie. “The personnel policy for a small restaurant.” 1950. Masters Thesis, Florida State University. Accessed March 01, 2021. http://purl.flvc.org/fsu/fd/FSU_historic_ahq5016 ;.

MLA Handbook (7^th Edition):

Rombokas, Helen Marie. “The personnel policy for a small restaurant.” 1950. Web. 01 Mar 2021.

Vancouver:

Rombokas HM. The personnel policy for a small restaurant. [Internet] [Masters thesis]. Florida State University; 1950. [cited 2021 Mar 01]. Available from: http://purl.flvc.org/fsu/fd/FSU_historic_ahq5016 ;.

Council of Science Editors:

Rombokas HM. The personnel policy for a small restaurant. [Masters Thesis]. Florida State University; 1950. Available from: http://purl.flvc.org/fsu/fd/FSU_historic_ahq5016 ;

University of Johannesburg

12. Janse van Vuuren, Cornelius. n Liggingseleksiemodel vir KFC-kitskos-restaurante.

Degree: 2014, University of Johannesburg

URL: http://hdl.handle.net/10210/10789

►

M.Sc. (Geography)

Republiek Voedsel (Edms) Bpk. was established in 1981 with the purpose of owning and operating KFC restaurants in South Africa and today successfully… (more)

Subjects/Keywords: Kentucky Fried Chicken (Firm) - Location; Restaurants - Location

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APA (6^th Edition):

Janse van Vuuren, C. (2014). n Liggingseleksiemodel vir KFC-kitskos-restaurante. (Thesis). University of Johannesburg. Retrieved from http://hdl.handle.net/10210/10789

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

Chicago Manual of Style (16^th Edition):

Janse van Vuuren, Cornelius. “n Liggingseleksiemodel vir KFC-kitskos-restaurante.” 2014. Thesis, University of Johannesburg. Accessed March 01, 2021. http://hdl.handle.net/10210/10789.

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

MLA Handbook (7^th Edition):

Janse van Vuuren, Cornelius. “n Liggingseleksiemodel vir KFC-kitskos-restaurante.” 2014. Web. 01 Mar 2021.

Vancouver:

Janse van Vuuren C. n Liggingseleksiemodel vir KFC-kitskos-restaurante. [Internet] [Thesis]. University of Johannesburg; 2014. [cited 2021 Mar 01]. Available from: http://hdl.handle.net/10210/10789.

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

Council of Science Editors:

Janse van Vuuren C. n Liggingseleksiemodel vir KFC-kitskos-restaurante. [Thesis]. University of Johannesburg; 2014. Available from: http://hdl.handle.net/10210/10789

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

University of Vermont

13. Epter, Anthony. Eating Out in Modern American Society: Why Do People Make the Choice to Eat Outside the Home?.

Degree: MS, Nutrition and Food Sciences, 2009, University of Vermont

URL: https://scholarworks.uvm.edu/graddis/77

► This study examines the relationship that people have with the modern day food environment. This study used a qualitative approach using interviews, videotapes, and questionnaires… (more)

Subjects/Keywords: Restaurants; Eating out

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APA (6^th Edition):

Epter, A. (2009). Eating Out in Modern American Society: Why Do People Make the Choice to Eat Outside the Home?. (Thesis). University of Vermont. Retrieved from https://scholarworks.uvm.edu/graddis/77

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

Chicago Manual of Style (16^th Edition):

Epter, Anthony. “Eating Out in Modern American Society: Why Do People Make the Choice to Eat Outside the Home?.” 2009. Thesis, University of Vermont. Accessed March 01, 2021. https://scholarworks.uvm.edu/graddis/77.

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

MLA Handbook (7^th Edition):

Epter, Anthony. “Eating Out in Modern American Society: Why Do People Make the Choice to Eat Outside the Home?.” 2009. Web. 01 Mar 2021.

Vancouver:

Epter A. Eating Out in Modern American Society: Why Do People Make the Choice to Eat Outside the Home?. [Internet] [Thesis]. University of Vermont; 2009. [cited 2021 Mar 01]. Available from: https://scholarworks.uvm.edu/graddis/77.

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

Council of Science Editors:

Epter A. Eating Out in Modern American Society: Why Do People Make the Choice to Eat Outside the Home?. [Thesis]. University of Vermont; 2009. Available from: https://scholarworks.uvm.edu/graddis/77

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

University of Wisconsin – Stout

14. Threevitaya, Sarinee. Factors that influence the decisions of customers to dine at selected restaurants in Bangkok, Thailand.

Degree: 2003, University of Wisconsin – Stout

URL: http://www.uwstout.edu/lib/thesis/2003/2003threevitayas.pdf ; http://digital.library.wisc.edu/1793/41103

Subjects/Keywords: Restaurants – Thailand – Bangkok

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APA (6^th Edition):

Threevitaya, S. (2003). Factors that influence the decisions of customers to dine at selected restaurants in Bangkok, Thailand. (Thesis). University of Wisconsin – Stout. Retrieved from http://www.uwstout.edu/lib/thesis/2003/2003threevitayas.pdf ; http://digital.library.wisc.edu/1793/41103

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

Chicago Manual of Style (16^th Edition):

Threevitaya, Sarinee. “Factors that influence the decisions of customers to dine at selected restaurants in Bangkok, Thailand.” 2003. Thesis, University of Wisconsin – Stout. Accessed March 01, 2021. http://www.uwstout.edu/lib/thesis/2003/2003threevitayas.pdf ; http://digital.library.wisc.edu/1793/41103.

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

MLA Handbook (7^th Edition):

Threevitaya, Sarinee. “Factors that influence the decisions of customers to dine at selected restaurants in Bangkok, Thailand.” 2003. Web. 01 Mar 2021.

Vancouver:

Threevitaya S. Factors that influence the decisions of customers to dine at selected restaurants in Bangkok, Thailand. [Internet] [Thesis]. University of Wisconsin – Stout; 2003. [cited 2021 Mar 01]. Available from: http://www.uwstout.edu/lib/thesis/2003/2003threevitayas.pdf ; http://digital.library.wisc.edu/1793/41103.

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

Council of Science Editors:

Threevitaya S. Factors that influence the decisions of customers to dine at selected restaurants in Bangkok, Thailand. [Thesis]. University of Wisconsin – Stout; 2003. Available from: http://www.uwstout.edu/lib/thesis/2003/2003threevitayas.pdf ; http://digital.library.wisc.edu/1793/41103

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

University of Guelph

15. Herzog, Carolyn (Carrie). The Meanings of Sustainability in the Full-service Canadian Restaurant Context: Perceptions and Co-created Service Experiences of Managers, Employees, and Customers.

Degree: PhD, School of Hospitality, Food and Tourism Management, 2016, University of Guelph

URL: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/9676

► The focus of this research is how the construct of “sustainability” is enacted in the context of Canadian full-service restaurants. An inductive research approach and… (more)

▼ The focus of this research is how the construct of “sustainability” is enacted in the context of Canadian full-service restaurants. An inductive research approach and social constructionist paradigm was adopted for the study. The research has three objectives: to examine the meanings of sustainability at four levels - a broad hospitality industry level, a broad consumer marketplace level, a firm or restaurant level, and a service experience level; to investigate what influences the meanings and perceptions of sustainability among key participants in the service experience - managers, employees, and customers; and to determine how meanings and perceptions of sustainability are created by individuals in the service consumption process. A conceptual framework, service experience clues (Berry, Wall, & Carbone, 2006a; Berry, Wall, & Carbone, 2006b), is applied to uncover the perception of sustainability in the restaurant experience. Data is collected from two online studies and a descriptive single-case study of a “sustainable restaurant” that draws on multiple data sources, including interviews with managers, employees, and customers. First, the results of the research show diversity in the meanings of sustainability in restaurants from stakeholders at the industry, consumer marketplace, restaurant, and service experience levels. Second, the results illustrate sustainability was communicated through three types of service clues in the experience, yet the consistency of messaging, awareness of sustainability, and perceived importance of the clues varied among managers, employees, and customers. Third, the results suggest that the meanings of sustainability may be co-created in the service experience when a customer engages with the service staff. The research contributes to literature on sustainability in hospitality and tourism by engaging in the conversation on “sustainable hospitality”, an area of inquiry that is underdeveloped in the broader context of sustainable tourism. Through a comparison of the meanings and perceptions of managers, employees, and customers, the study develops an inclusive understanding of a “sustainable service experience”. This empirically grounded and holistic understanding of the sustainable service experience will be useful for managers seeking to better understand customer and employee perceptions of sustainability in hospitality, and to improve the quality of messages on sustainability in hospitality service experiences. Advisors/Committee Members: Joppe, Marion (advisor), Aung, May (advisor).

Subjects/Keywords: Sustainability; Service experiences; Full-service restaurants; Canada

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

APA (6^th Edition):

Herzog, C. (. (2016). The Meanings of Sustainability in the Full-service Canadian Restaurant Context: Perceptions and Co-created Service Experiences of Managers, Employees, and Customers. (Doctoral Dissertation). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/9676

Chicago Manual of Style (16^th Edition):

Herzog, Carolyn (Carrie). “The Meanings of Sustainability in the Full-service Canadian Restaurant Context: Perceptions and Co-created Service Experiences of Managers, Employees, and Customers.” 2016. Doctoral Dissertation, University of Guelph. Accessed March 01, 2021. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/9676.

MLA Handbook (7^th Edition):

Herzog, Carolyn (Carrie). “The Meanings of Sustainability in the Full-service Canadian Restaurant Context: Perceptions and Co-created Service Experiences of Managers, Employees, and Customers.” 2016. Web. 01 Mar 2021.

Vancouver:

Herzog C(. The Meanings of Sustainability in the Full-service Canadian Restaurant Context: Perceptions and Co-created Service Experiences of Managers, Employees, and Customers. [Internet] [Doctoral dissertation]. University of Guelph; 2016. [cited 2021 Mar 01]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/9676.

Council of Science Editors:

Herzog C(. The Meanings of Sustainability in the Full-service Canadian Restaurant Context: Perceptions and Co-created Service Experiences of Managers, Employees, and Customers. [Doctoral Dissertation]. University of Guelph; 2016. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/9676

University of Gothenburg / Göteborgs Universitet

16. Hasselgren, Eva. Två vita och en brun, La Paloma och notan. En studie av svensk alkoholpolitik och statliga restaurangföretag, cirka 1920-1974.

Degree: 2010, University of Gothenburg / Göteborgs Universitet

URL: http://hdl.handle.net/2077/23326

Subjects/Keywords: Alcohol policy; Restaurants

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APA (6^th Edition):

Hasselgren, E. (2010). Två vita och en brun, La Paloma och notan. En studie av svensk alkoholpolitik och statliga restaurangföretag, cirka 1920-1974. (Thesis). University of Gothenburg / Göteborgs Universitet. Retrieved from http://hdl.handle.net/2077/23326

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

Chicago Manual of Style (16^th Edition):

Hasselgren, Eva. “Två vita och en brun, La Paloma och notan. En studie av svensk alkoholpolitik och statliga restaurangföretag, cirka 1920-1974.” 2010. Thesis, University of Gothenburg / Göteborgs Universitet. Accessed March 01, 2021. http://hdl.handle.net/2077/23326.

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

MLA Handbook (7^th Edition):

Hasselgren, Eva. “Två vita och en brun, La Paloma och notan. En studie av svensk alkoholpolitik och statliga restaurangföretag, cirka 1920-1974.” 2010. Web. 01 Mar 2021.

Vancouver:

Hasselgren E. Två vita och en brun, La Paloma och notan. En studie av svensk alkoholpolitik och statliga restaurangföretag, cirka 1920-1974. [Internet] [Thesis]. University of Gothenburg / Göteborgs Universitet; 2010. [cited 2021 Mar 01]. Available from: http://hdl.handle.net/2077/23326.

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

Council of Science Editors:

Hasselgren E. Två vita och en brun, La Paloma och notan. En studie av svensk alkoholpolitik och statliga restaurangföretag, cirka 1920-1974. [Thesis]. University of Gothenburg / Göteborgs Universitet; 2010. Available from: http://hdl.handle.net/2077/23326

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

17. Jonsson, William. Frityroljor i livsmedelsverksamheter : En studie om frityroljor och dess kvalité i slumpmässigt utvalda livsmedelsverksamheter.

Degree: Ecology and Environmental Sciences, 2014, Umeå University

URL: http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-90169

► The purpose of this study was to investigate the quality of frying oil in eight randomly selected restaurants in Umeå. A further aim was… (more)

Subjects/Keywords: Investigation; frying oil; oxidation; TPM-test; restaurants

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APA (6^th Edition):

Jonsson, W. (2014). Frityroljor i livsmedelsverksamheter : En studie om frityroljor och dess kvalité i slumpmässigt utvalda livsmedelsverksamheter. (Thesis). Umeå University. Retrieved from http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-90169

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

Chicago Manual of Style (16^th Edition):

Jonsson, William. “Frityroljor i livsmedelsverksamheter : En studie om frityroljor och dess kvalité i slumpmässigt utvalda livsmedelsverksamheter.” 2014. Thesis, Umeå University. Accessed March 01, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-90169.

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

MLA Handbook (7^th Edition):

Jonsson, William. “Frityroljor i livsmedelsverksamheter : En studie om frityroljor och dess kvalité i slumpmässigt utvalda livsmedelsverksamheter.” 2014. Web. 01 Mar 2021.

Vancouver:

Jonsson W. Frityroljor i livsmedelsverksamheter : En studie om frityroljor och dess kvalité i slumpmässigt utvalda livsmedelsverksamheter. [Internet] [Thesis]. Umeå University; 2014. [cited 2021 Mar 01]. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-90169.

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

Council of Science Editors:

Jonsson W. Frityroljor i livsmedelsverksamheter : En studie om frityroljor och dess kvalité i slumpmässigt utvalda livsmedelsverksamheter. [Thesis]. Umeå University; 2014. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-90169

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

Montana State University

18. Trotter, David. Plaza Center : a multi-use facility for Helena, Montana ; an exploration into context.

Degree: B Arch, Architecture., 1987, Montana State University

URL: https://scholarworks.montana.edu/xmlui/handle/1/12122

Subjects/Keywords: Convention facilities.; Restaurants.

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

APA (6^th Edition):

Trotter, D. (1987). Plaza Center : a multi-use facility for Helena, Montana ; an exploration into context. (Thesis). Montana State University. Retrieved from https://scholarworks.montana.edu/xmlui/handle/1/12122

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

Chicago Manual of Style (16^th Edition):

Trotter, David. “Plaza Center : a multi-use facility for Helena, Montana ; an exploration into context.” 1987. Thesis, Montana State University. Accessed March 01, 2021. https://scholarworks.montana.edu/xmlui/handle/1/12122.

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

MLA Handbook (7^th Edition):

Trotter, David. “Plaza Center : a multi-use facility for Helena, Montana ; an exploration into context.” 1987. Web. 01 Mar 2021.

Vancouver:

Trotter D. Plaza Center : a multi-use facility for Helena, Montana ; an exploration into context. [Internet] [Thesis]. Montana State University; 1987. [cited 2021 Mar 01]. Available from: https://scholarworks.montana.edu/xmlui/handle/1/12122.

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

Council of Science Editors:

Trotter D. Plaza Center : a multi-use facility for Helena, Montana ; an exploration into context. [Thesis]. Montana State University; 1987. Available from: https://scholarworks.montana.edu/xmlui/handle/1/12122

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

Montana State University

19. Holubec, Ann Elizabeth. The Chesapeake Club for Baltimore's inner harbor.

Degree: B Arch, Architecture., 1987, Montana State University

URL: https://scholarworks.montana.edu/xmlui/handle/1/12117

Subjects/Keywords: Athletic clubs.; Restaurants.

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APA (6^th Edition):

Holubec, A. E. (1987). The Chesapeake Club for Baltimore's inner harbor. (Thesis). Montana State University. Retrieved from https://scholarworks.montana.edu/xmlui/handle/1/12117

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

Chicago Manual of Style (16^th Edition):

Holubec, Ann Elizabeth. “The Chesapeake Club for Baltimore's inner harbor.” 1987. Thesis, Montana State University. Accessed March 01, 2021. https://scholarworks.montana.edu/xmlui/handle/1/12117.

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

MLA Handbook (7^th Edition):

Holubec, Ann Elizabeth. “The Chesapeake Club for Baltimore's inner harbor.” 1987. Web. 01 Mar 2021.

Vancouver:

Holubec AE. The Chesapeake Club for Baltimore's inner harbor. [Internet] [Thesis]. Montana State University; 1987. [cited 2021 Mar 01]. Available from: https://scholarworks.montana.edu/xmlui/handle/1/12117.

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

Council of Science Editors:

Holubec AE. The Chesapeake Club for Baltimore's inner harbor. [Thesis]. Montana State University; 1987. Available from: https://scholarworks.montana.edu/xmlui/handle/1/12117

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

Drexel University

20. You, Suhee. Creative Strategies for Financial Sustainability: Partnerships Between Nonprofit Arts Organizations and Restaurants.

Degree: 2016, Drexel University

URL: http://hdl.handle.net/1860/idea:6952

►

Funding sources for nonprofit arts and cultural organizations are continuously shifting, with individual giving interests changing and foundations becoming more prescriptive. As the number of… (more)

Subjects/Keywords: Arts Management; Nonprofit organizations; Restaurants; Arts Administration

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APA (6^th Edition):

You, S. (2016). Creative Strategies for Financial Sustainability: Partnerships Between Nonprofit Arts Organizations and Restaurants. (Thesis). Drexel University. Retrieved from http://hdl.handle.net/1860/idea:6952

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

Chicago Manual of Style (16^th Edition):

You, Suhee. “Creative Strategies for Financial Sustainability: Partnerships Between Nonprofit Arts Organizations and Restaurants.” 2016. Thesis, Drexel University. Accessed March 01, 2021. http://hdl.handle.net/1860/idea:6952.

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

MLA Handbook (7^th Edition):

You, Suhee. “Creative Strategies for Financial Sustainability: Partnerships Between Nonprofit Arts Organizations and Restaurants.” 2016. Web. 01 Mar 2021.

Vancouver:

You S. Creative Strategies for Financial Sustainability: Partnerships Between Nonprofit Arts Organizations and Restaurants. [Internet] [Thesis]. Drexel University; 2016. [cited 2021 Mar 01]. Available from: http://hdl.handle.net/1860/idea:6952.

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

Council of Science Editors:

You S. Creative Strategies for Financial Sustainability: Partnerships Between Nonprofit Arts Organizations and Restaurants. [Thesis]. Drexel University; 2016. Available from: http://hdl.handle.net/1860/idea:6952

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

University of Melbourne

21. HAMADA, IORI. The cross-cultural representation of the exotic: the Japanese restaurant in contemporary Australia.

Degree: 2011, University of Melbourne

URL: http://hdl.handle.net/11343/37180

► This thesis examines the cross-cultural representation of the ‘exotic’ as a new mode of ‘Japaneseness’ emerging through increasing cross-cultural exchanges and interactions since the late… (more)

▼ This thesis examines the cross-cultural representation of the ‘exotic’ as a new mode of ‘Japaneseness’ emerging through increasing cross-cultural exchanges and interactions since the late twentieth century. Based upon ethnographic data and fieldwork, it demonstrates how the exotic is produced, distributed and consumed via food as a particular cultural product and practice within so-called ‘Japanese restaurant’ in contemporary Australia. This thesis analyses the Japanese restaurant in Melbourne as an ‘exotic genre’, and how Japaneseness (or ethnic identity in general) becomes a necessary formula of the genre. In this research, I explore the changing meanings of what it means to be exotic and what is represented as Japaneseness. The study argues that Japaneseness is reconfigured through contact with other forms, such as ‘whiteness’ and ‘Asianness’, within popular commodity culture. It also suggests that this mode of representation can be distinguished from earlier formations of exoticism that locate a subject monolithically within narrow stereotypes, although the old exoticism has not entirely disappeared in cultural politics. Instead of viewing the Japanese restaurant as a cohesive category, I also conceive of it as a cross-culturally implicated formation that challenges a fixed representation of Japaneseness constructed from a single point of view. My thesis is structured as follows. Chapters 1 and 2 set theoretical foundations for discussions on the cross-cultural representation of the exotic, focusing upon food as a particular cultural product and practice. In the part of this literature review, I demonstrate how food and related practices are marked by power, as well as by pleasure, as they move between spatial/national, temporal and ontological boundaries. Chapters 3, 4, 5 and 6 interrogate this cultural phenomenon, specifically in the context of the production and consumption of Japanese food in Melbourne, through an analysis of my interviews with providers (restaurateurs, chefs, wait staff and wholesalers) and consumers and restaurant observations. The part of this ethnographic study concerns issues regarding cross-cultural desire (Chapters 3 and 4), translation (Chapter 5) and ethnicity (Chapter 6) within exoticism to argue that Japaneseness can become marketable in a cross-cultural context for an exotic image that is both ‘close’ and ‘different’.

Subjects/Keywords: cross-cultural representation; Japanese; food; restaurants; Australia

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APA (6^th Edition):

HAMADA, I. (2011). The cross-cultural representation of the exotic: the Japanese restaurant in contemporary Australia. (Doctoral Dissertation). University of Melbourne. Retrieved from http://hdl.handle.net/11343/37180

Chicago Manual of Style (16^th Edition):

HAMADA, IORI. “The cross-cultural representation of the exotic: the Japanese restaurant in contemporary Australia.” 2011. Doctoral Dissertation, University of Melbourne. Accessed March 01, 2021. http://hdl.handle.net/11343/37180.

MLA Handbook (7^th Edition):

HAMADA, IORI. “The cross-cultural representation of the exotic: the Japanese restaurant in contemporary Australia.” 2011. Web. 01 Mar 2021.

Vancouver:

HAMADA I. The cross-cultural representation of the exotic: the Japanese restaurant in contemporary Australia. [Internet] [Doctoral dissertation]. University of Melbourne; 2011. [cited 2021 Mar 01]. Available from: http://hdl.handle.net/11343/37180.

Council of Science Editors:

HAMADA I. The cross-cultural representation of the exotic: the Japanese restaurant in contemporary Australia. [Doctoral Dissertation]. University of Melbourne; 2011. Available from: http://hdl.handle.net/11343/37180

Texas Tech University

22. Liu, Shu-Chuan. Understanding drivers of organizational achievement in Taiwan restaurant chains.

Degree: Hospitality Administration, 2009, Texas Tech University

URL: http://hdl.handle.net/2346/45282

► In the past three decades restaurateurs in Taiwan have employed the chain organization concept to expand their businesses. In turn, competition in the Taiwanese restaurant… (more)

▼ In the past three decades restaurateurs in Taiwan have employed the chain organization concept to expand their businesses. In turn, competition in the Taiwanese restaurant sector has increased making the assessment of organizational achievement a high priority for maintaining market share. For chain restaurateurs, selection of effective performance measures that integrate the audit of financial and nonfinancial perspectives is key to maintaining competitive advantage and achieving sustainable success. The balanced scorecard (BSC) is recognized as an effective management tool for translating business strategies into clear indicators of financial and nonfinancial performance measures. This study builds on the concept of measuring organizational achievement for business survival (adaptive) and improved performance (proactive) in which performance is assessed on a multidimensional scorecard. Therefore, the purpose of this dissertation research was to (a) explore performance measures in Taiwan chain restaurants based on BSC financial and nonfinancial perspectives (i.e., customer, internal business process, and learning and growth); (b) identify and rate BSC based performance measures which are essential in assessing organizational achievement in Taiwan chain restaurants; (c) compare franchised and company-owned chain restaurants in Taiwan regarding the importance of financial and nonfinancial performance measures; (d) propose a model of chain restaurant organizational achievement based on interactions among internal organization factors and BSC performance measures, and (e) assess the relationships among internal organization components (i.e., personality, leadership, risk propensity, organizational size, organizational structure, organizational culture, and decision making outcomes) and performance measures attributed to BSC perspectives in a model of chain restaurant organizational achievement in the context of the Taiwan chain restaurant environment. The research design combined qualitative and quantitative research methods. Findings are presented in a journal article format. For article one, a three round Delphi study was conducted in Fall 2008 with managers (N=24) in franchised and company-owned chain restaurants in Taiwan in order to identify performance measures based on the four BSC perspectives critical in the assessment of organizational achievement. In article two, a model based on the BSC performance measures was proposed and checked in Spring 2009 by surveying a national cross-sectional sample of managers (N=213) in franchised and company-owned chain restaurants in Taiwan. The Delphi panel identified and reached high consensus on specific performance measures for each of the BSC perspectives; financial, customer, internal business process, and learning and growth; as critical to the assessment of organizational achievement in chain restaurants. The most important performance indicator in the financial perspective was the audit of operation expenses. For the three… Advisors/Committee Members: Harp, Shelley S. (Committee Chair), Stout, Betty L. (committee member), Lan, William (committee member).

Subjects/Keywords: Taiwan; Chain restaurants

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APA (6^th Edition):

Liu, S. (2009). Understanding drivers of organizational achievement in Taiwan restaurant chains. (Thesis). Texas Tech University. Retrieved from http://hdl.handle.net/2346/45282

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

Chicago Manual of Style (16^th Edition):

Liu, Shu-Chuan. “Understanding drivers of organizational achievement in Taiwan restaurant chains.” 2009. Thesis, Texas Tech University. Accessed March 01, 2021. http://hdl.handle.net/2346/45282.

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

MLA Handbook (7^th Edition):

Liu, Shu-Chuan. “Understanding drivers of organizational achievement in Taiwan restaurant chains.” 2009. Web. 01 Mar 2021.

Vancouver:

Liu S. Understanding drivers of organizational achievement in Taiwan restaurant chains. [Internet] [Thesis]. Texas Tech University; 2009. [cited 2021 Mar 01]. Available from: http://hdl.handle.net/2346/45282.

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

Council of Science Editors:

Liu S. Understanding drivers of organizational achievement in Taiwan restaurant chains. [Thesis]. Texas Tech University; 2009. Available from: http://hdl.handle.net/2346/45282

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

University of Sydney

23. Belardi, Susan Luisa. An appetite for better jobs? An analysis of job quality among chefs in Australian restaurants .

Degree: 2017, University of Sydney

URL: http://hdl.handle.net/2123/17274

► This thesis examines job quality among chefs in Australian restaurants. The restaurant industry has expanded significantly over the last two decades in response to growing… (more)

Subjects/Keywords: Job quality; Chefs; Restaurants; Life stage

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APA (6^th Edition):

Belardi, S. L. (2017). An appetite for better jobs? An analysis of job quality among chefs in Australian restaurants . (Thesis). University of Sydney. Retrieved from http://hdl.handle.net/2123/17274

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

Chicago Manual of Style (16^th Edition):

Belardi, Susan Luisa. “An appetite for better jobs? An analysis of job quality among chefs in Australian restaurants .” 2017. Thesis, University of Sydney. Accessed March 01, 2021. http://hdl.handle.net/2123/17274.

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

MLA Handbook (7^th Edition):

Belardi, Susan Luisa. “An appetite for better jobs? An analysis of job quality among chefs in Australian restaurants .” 2017. Web. 01 Mar 2021.

Vancouver:

Belardi SL. An appetite for better jobs? An analysis of job quality among chefs in Australian restaurants . [Internet] [Thesis]. University of Sydney; 2017. [cited 2021 Mar 01]. Available from: http://hdl.handle.net/2123/17274.

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

Council of Science Editors:

Belardi SL. An appetite for better jobs? An analysis of job quality among chefs in Australian restaurants . [Thesis]. University of Sydney; 2017. Available from: http://hdl.handle.net/2123/17274

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

24. Bates, Sean Jeffrey. Snug Harbor.

Degree: 2018, University of Massachusetts

URL: https://scholarworks.umass.edu/englmfa_theses/82

Snug Harbor is a collection of poetry dealing with a collective working history and the personal working history of growing up in various restaurants around Upstate New York. Advisors/Committee Members: Peter, Gizzi.

Subjects/Keywords: snug; harbor; poetry; history; restaurants; upstate; Poetry

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

APA (6^th Edition):

Bates, S. J. (2018). Snug Harbor. (Thesis). University of Massachusetts. Retrieved from https://scholarworks.umass.edu/englmfa_theses/82

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

Chicago Manual of Style (16^th Edition):

Bates, Sean Jeffrey. “Snug Harbor.” 2018. Thesis, University of Massachusetts. Accessed March 01, 2021. https://scholarworks.umass.edu/englmfa_theses/82.

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

MLA Handbook (7^th Edition):

Bates, Sean Jeffrey. “Snug Harbor.” 2018. Web. 01 Mar 2021.

Vancouver:

Bates SJ. Snug Harbor. [Internet] [Thesis]. University of Massachusetts; 2018. [cited 2021 Mar 01]. Available from: https://scholarworks.umass.edu/englmfa_theses/82.

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

Council of Science Editors:

Bates SJ. Snug Harbor. [Thesis]. University of Massachusetts; 2018. Available from: https://scholarworks.umass.edu/englmfa_theses/82

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

Colorado State University

25. Highlen, C. E. Training needs for hotel and restaurant workers.

Degree: Master of Education (M.Ed.), Trade and Industrial Education, 1948, Colorado State University

URL: http://hdl.handle.net/10217/184063

To view the abstract, please see the full text of the document. Advisors/Committee Members: Novak, Benjamin J. (advisor), Heilig, Herb (committee member), Johnson, Howard L. (committee member), Britton, Russell K. (committee member).

Subjects/Keywords: Hotels; Restaurants; Food

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APA (6^th Edition):

Highlen, C. E. (1948). Training needs for hotel and restaurant workers. (Masters Thesis). Colorado State University. Retrieved from http://hdl.handle.net/10217/184063

Chicago Manual of Style (16^th Edition):

Highlen, C E. “Training needs for hotel and restaurant workers.” 1948. Masters Thesis, Colorado State University. Accessed March 01, 2021. http://hdl.handle.net/10217/184063.

MLA Handbook (7^th Edition):

Highlen, C E. “Training needs for hotel and restaurant workers.” 1948. Web. 01 Mar 2021.

Vancouver:

Highlen CE. Training needs for hotel and restaurant workers. [Internet] [Masters thesis]. Colorado State University; 1948. [cited 2021 Mar 01]. Available from: http://hdl.handle.net/10217/184063.

Council of Science Editors:

Highlen CE. Training needs for hotel and restaurant workers. [Masters Thesis]. Colorado State University; 1948. Available from: http://hdl.handle.net/10217/184063

Nelson Mandela Metropolitan University

26. Galloway, Kelly Lou. Selected marketing communication methods influencing young adults' perceptions and buying intentions of healthy foods in South Africa.

Degree: Faculty of Business and Economic Sciences, 2013, Nelson Mandela Metropolitan University

URL: http://hdl.handle.net/10948/6312

► For more than a decade (2001 – 2012) there has been extensive research conducted on the impact of marketing on food consumption, the promotion of… (more)

▼ For more than a decade (2001 – 2012) there has been extensive research conducted on the impact of marketing on food consumption, the promotion of healthy lifestyles and the use of media communication channels in the restaurant industry. However, no known research has focused specifically on the healthy fast-casual restaurant segment with a specific focus on media communication channels. This study attempts to address this limitation. The study deals with selected media communication channels and their influence on the healthy lifestyle perceptions and healthy lifestyle purchase intentions of young adult consumers in South Africa. The study considers the impact that a more selective choice of media communication channel can have on restaurants in the healthy fast-casual restaurant segment. Media communication channels are a vital part of a restaurant’s marketing communication program as they transmit messages between the business and its target market. In South Africa’s restaurant industry, there are numerous businesses that are conveying messages to consumers regarding their market offerings. This advertising clutter is aggravated by healthy fast-casual restaurants needing to compete against traditional fast-casual restaurants who are adding healthier items to their menus. The study’s secondary research included a literature review on marketing communication, selected media communication channels (print media, display media, broadcast media and online media) and the South African restaurant industry (with a focus on the healthy fast-casual segment). In addition, perception and purchase intention were discussed with a focus on healthy lifestyles and young adult consumers. In order to establish the influence of the selected media communication channels (print media, display media, broadcast media and online media) on young adults’ healthy lifestyle perceptions and healthy lifestyle purchase intentions an empirical investigation was also conducted. A positivistic research paradigm was used as quantitative methods were performed to identify significant relationships among the selected variables. The sample consisted of students from the Nelson Mandela Metropolitan University. A total of 440 questionnaires were distributed, with 350 usable. Therefore, a response rate of 79.55 per cent was obtained. The empirical investigation revealed that the items in the questionnaire that were used to gather information about healthy lifestyle perception and healthy lifestyle purchase intention loaded together on one factor which was renamed healthy lifestyle buying behaviour. Multiple regression analysis indicated that positive and statistically significant relationships existed between print media and healthy lifestyle buying behaviour and between online media and the healthy lifestyle buying behaviour of young adults. These relationships imply that an increased use of print media will reflect increased buying behaviour that supports healthy lifestyles amongst young adults. Similarly, the more online media is used, the more young…

Subjects/Keywords: Restaurants – Marketing; Food industry and trade – South Africa; Fast food restaurants – South Africa

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

APA (6^th Edition):

Galloway, K. L. (2013). Selected marketing communication methods influencing young adults' perceptions and buying intentions of healthy foods in South Africa. (Thesis). Nelson Mandela Metropolitan University. Retrieved from http://hdl.handle.net/10948/6312

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

Chicago Manual of Style (16^th Edition):

Galloway, Kelly Lou. “Selected marketing communication methods influencing young adults' perceptions and buying intentions of healthy foods in South Africa.” 2013. Thesis, Nelson Mandela Metropolitan University. Accessed March 01, 2021. http://hdl.handle.net/10948/6312.

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

MLA Handbook (7^th Edition):

Galloway, Kelly Lou. “Selected marketing communication methods influencing young adults' perceptions and buying intentions of healthy foods in South Africa.” 2013. Web. 01 Mar 2021.

Vancouver:

Galloway KL. Selected marketing communication methods influencing young adults' perceptions and buying intentions of healthy foods in South Africa. [Internet] [Thesis]. Nelson Mandela Metropolitan University; 2013. [cited 2021 Mar 01]. Available from: http://hdl.handle.net/10948/6312.

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

Council of Science Editors:

Galloway KL. Selected marketing communication methods influencing young adults' perceptions and buying intentions of healthy foods in South Africa. [Thesis]. Nelson Mandela Metropolitan University; 2013. Available from: http://hdl.handle.net/10948/6312

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

Washington State University

27. [No author]. Theme and experience in restaurant design : a theory .

Degree: 2003, Washington State University

URL: http://hdl.handle.net/2376/121

Subjects/Keywords: Restaurants – Design.; Themed environments.; Restaurants – Decoration.

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

APA (6^th Edition):

author], [. (2003). Theme and experience in restaurant design : a theory . (Thesis). Washington State University. Retrieved from http://hdl.handle.net/2376/121

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

Chicago Manual of Style (16^th Edition):

author], [No. “Theme and experience in restaurant design : a theory .” 2003. Thesis, Washington State University. Accessed March 01, 2021. http://hdl.handle.net/2376/121.

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

MLA Handbook (7^th Edition):

author], [No. “Theme and experience in restaurant design : a theory .” 2003. Web. 01 Mar 2021.

Vancouver:

author] [. Theme and experience in restaurant design : a theory . [Internet] [Thesis]. Washington State University; 2003. [cited 2021 Mar 01]. Available from: http://hdl.handle.net/2376/121.

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

Council of Science Editors:

author] [. Theme and experience in restaurant design : a theory . [Thesis]. Washington State University; 2003. Available from: http://hdl.handle.net/2376/121

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

Michigan State University

28. Latona, Caroline Tolulope. Consumers' acceptance of restaurant reservation systems.

Degree: 2016, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:4433

►

Thesis M.A. Michigan State University. Advertising 2016

The advancement in technology, increased sales of mobile devices and availability of broadband Internet has spurred the introduction… (more)

Subjects/Keywords: Reservation systems – Public opinion; Restaurants – Public opinion; Restaurants – Public relations; Information science

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

APA (6^th Edition):

Latona, C. T. (2016). Consumers' acceptance of restaurant reservation systems. (Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:4433

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

Chicago Manual of Style (16^th Edition):

Latona, Caroline Tolulope. “Consumers' acceptance of restaurant reservation systems.” 2016. Thesis, Michigan State University. Accessed March 01, 2021. http://etd.lib.msu.edu/islandora/object/etd:4433.

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

MLA Handbook (7^th Edition):

Latona, Caroline Tolulope. “Consumers' acceptance of restaurant reservation systems.” 2016. Web. 01 Mar 2021.

Vancouver:

Latona CT. Consumers' acceptance of restaurant reservation systems. [Internet] [Thesis]. Michigan State University; 2016. [cited 2021 Mar 01]. Available from: http://etd.lib.msu.edu/islandora/object/etd:4433.

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

Council of Science Editors:

Latona CT. Consumers' acceptance of restaurant reservation systems. [Thesis]. Michigan State University; 2016. Available from: http://etd.lib.msu.edu/islandora/object/etd:4433

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

Cape Peninsula University of Technology

29. Ukandu, Nnenna Eme. The causes of low employee motivation within Cape Town's fast food industry .

Degree: 2011, Cape Peninsula University of Technology

URL: http://etd.cput.ac.za/handle/20.500.11838/2062

► Motivating employees in fast food outlets plays a major role towards improving the commitment and performance of workers. However, it has been confirmed that there… (more)

▼ Motivating employees in fast food outlets plays a major role towards improving the commitment and performance of workers. However, it has been confirmed that there is low levels of employee motivation in some fast food outlets, which has led to negative results and poor performances. Therefore, improving employee motivation in fast food outlets has become a necessity. The main aim of the study was to investigate causes of low employee motivation in fast food outlets within South Africa. The present author was able to discover the causes of low employee motivation levels such as poor supervision, little or no training, poor pay and poor working conditions. Hence, factors that could improve levels of motivation of employees in fast food outlets were identified; for instance, motivating fast food employees through genuine appreciation, recognition, compensation and inspiration. The researcher further suggests strategies, which may improve the quality of work-life for employees with fast food outlets training and developing employees, reducing their workload; and initiating incentive programs and retention strategies. This will help the management at fast food outlets to improve levels of motivation of their workers, and also assist them to retain their talented staff. The case study method was used for this research since the study involved fast food outlets in Cape Town. The triangulation method was applied to solicit information from staff members, managers and store managers/franchisees. Semi-structured interview questions were used to obtain information from franchisees/store managers, senior managers, floor managers, and supervisors, while closed-ended questionnaires were used to interview other staff members. This study has confirmed that there are no motivation policies at most of the fast food outlets which were studied that can guide employers to motivate their workers. It is clear from the study that there is low employee motivation at some fast food outlets, and hence the researcher has proposed recommendations, which will help the management of fast food outlets to enhance the levels of motivation of employees, and their work performance. It is suggested that employees should be involved in the decision making of their organization; the quality of work-life of employees should be improved; a harmonious working environment should be promoted; and workers should be empowered and allowed to participate in the profit sharing of the organization. This will improve workers' levels of motivation and better results will be achieved for the organization at large.

Subjects/Keywords: Fast food restaurants – Employees – Training of; Restaurants – Employees – Training of; Food industry and trade – South Africa – Cape Town; Employee motivation

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

APA (6^th Edition):

Ukandu, N. E. (2011). The causes of low employee motivation within Cape Town's fast food industry . (Thesis). Cape Peninsula University of Technology. Retrieved from http://etd.cput.ac.za/handle/20.500.11838/2062

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

Chicago Manual of Style (16^th Edition):

Ukandu, Nnenna Eme. “The causes of low employee motivation within Cape Town's fast food industry .” 2011. Thesis, Cape Peninsula University of Technology. Accessed March 01, 2021. http://etd.cput.ac.za/handle/20.500.11838/2062.

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

MLA Handbook (7^th Edition):

Ukandu, Nnenna Eme. “The causes of low employee motivation within Cape Town's fast food industry .” 2011. Web. 01 Mar 2021.

Vancouver:

Ukandu NE. The causes of low employee motivation within Cape Town's fast food industry . [Internet] [Thesis]. Cape Peninsula University of Technology; 2011. [cited 2021 Mar 01]. Available from: http://etd.cput.ac.za/handle/20.500.11838/2062.

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

Council of Science Editors:

Ukandu NE. The causes of low employee motivation within Cape Town's fast food industry . [Thesis]. Cape Peninsula University of Technology; 2011. Available from: http://etd.cput.ac.za/handle/20.500.11838/2062

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

Lincoln University

30. Mohi, Zurinawati B. An analysis of restaurant patrons' experiences in Malaysia : a comprehensive hierarchical modelling approach.

Degree: 2012, Lincoln University

URL: http://hdl.handle.net/10182/4996

► Research into service quality and related constructs such as customer satisfaction, perceived value, image and behavioural intentions has increased in the last two decades. However,… (more)

▼ Research into service quality and related constructs such as customer satisfaction, perceived value, image and behavioural intentions has increased in the last two decades. However, there is controversy about the conceptualisation and measurement of customers’ perceptions of these constructs in the services marketing literature. Additionally, most studies have neglected the comprehensive hierarchical modelling in full service restaurants, one of the most important types of restaurant. Consequently, this study is a comprehensive evaluation of restaurant patrons’ perceptions of the important constructs in moderate upscale restaurants in Malaysia. The constructs are examined using a hierarchical model following the suggestions of researchers in the service industry. Data were collected from the restaurant patrons of several moderate upscale restaurants in the Klang Valley area, Malaysia, during January to March, 2009. The sampling frame included Malaysian and foreign restaurant patrons who were 18 years and above. The research model was tested using exploratory factor analysis and structural equation modelling with a two-step approach employing the confirmatory factor analysis method. The statistical results and the structural model support 16 hypotheses and satisfy the four research objectives. The hierarchical modelling approach used in this study provides useful empirical evidence of the significance of service quality in the service marketing field. In addition, the results confirm that service quality is a multidimensional construct consisting of primary dimensions and subdimensions. At the same time, this research provides an analytical framework for understanding the effects of service quality on constructs such as customer satisfaction, perceived value, restaurant image and behavioural intentions. The results of this study contribute to service marketing theory by providing empirical evidence of the relationships between service quality, customer satisfaction, perceived value, restaurant image and behavioural intentions. The findings indicate that service quality, perceived value and restaurant image are important determinants of customer satisfaction in moderate upscale restaurants in Malaysia. Further, service quality, customer satisfaction and restaurant image are important determinants of behavioural intentions. In addition, service quality is an important determinant of perceived value as well as restaurant image.

Subjects/Keywords: moderate upscale restaurants; hierarchical and multidimensional modelling; Malaysia; service quality; customer satisfaction; perceived value; restaurant image; behavioural intentions; restaurants

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

APA (6^th Edition):

Mohi, Z. B. (2012). An analysis of restaurant patrons' experiences in Malaysia : a comprehensive hierarchical modelling approach. (Thesis). Lincoln University. Retrieved from http://hdl.handle.net/10182/4996

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

Chicago Manual of Style (16^th Edition):

Mohi, Zurinawati B. “An analysis of restaurant patrons' experiences in Malaysia : a comprehensive hierarchical modelling approach.” 2012. Thesis, Lincoln University. Accessed March 01, 2021. http://hdl.handle.net/10182/4996.

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

MLA Handbook (7^th Edition):

Mohi, Zurinawati B. “An analysis of restaurant patrons' experiences in Malaysia : a comprehensive hierarchical modelling approach.” 2012. Web. 01 Mar 2021.

Vancouver:

Mohi ZB. An analysis of restaurant patrons' experiences in Malaysia : a comprehensive hierarchical modelling approach. [Internet] [Thesis]. Lincoln University; 2012. [cited 2021 Mar 01]. Available from: http://hdl.handle.net/10182/4996.

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

Council of Science Editors:

Mohi ZB. An analysis of restaurant patrons' experiences in Malaysia : a comprehensive hierarchical modelling approach. [Thesis]. Lincoln University; 2012. Available from: http://hdl.handle.net/10182/4996

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

Open Access Theses and Dissertations