subject:(Restaurants)

Montana State University

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

Degree: 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 September 17, 2019. 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. 17 Sep 2019.

Vancouver:

Larsen GD. A nightclub-restaurant for Billings, Montana. [Internet] [Thesis]. Montana State University; 1965. [cited 2019 Sep 17]. 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: 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 September 17, 2019. 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. 17 Sep 2019.

Vancouver:

Ziegler AK. A restaurant and lounge for Salem, Oregon. [Internet] [Thesis]. Montana State University; 1970. [cited 2019 Sep 17]. 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 September 17, 2019. 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. 17 Sep 2019.

Vancouver:

Dean A. Food service training programs in six department stores. [Internet] [Masters thesis]. Michigan State University; 1952. [cited 2019 Sep 17]. 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

University of Vermont

4. 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 September 17, 2019. 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. 17 Sep 2019.

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 2019 Sep 17]. 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

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 September 17, 2019. 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. 17 Sep 2019.

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 2019 Sep 17]. 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

NSYSU

6. 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 September 17, 2019. 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. 17 Sep 2019.

Vancouver:

Hung G. The Learning Process of Chain Restaurants Entrepreneurer. [Internet] [Thesis]. NSYSU; 2013. [cited 2019 Sep 17]. 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

California State Polytechnic University – Pomona

7. 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 September 17, 2019. 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. 17 Sep 2019.

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 2019 Sep 17]. 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

Montana State University

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

Degree: 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 September 17, 2019. 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. 17 Sep 2019.

Vancouver:

Lintz DR. A mountain top restaurant and valley commercial day center. [Internet] [Thesis]. Montana State University; 1975. [cited 2019 Sep 17]. 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, Theseus

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). Theseus. 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, Theseus. Accessed September 17, 2019. 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. 17 Sep 2019.

Vancouver:

Karki N. Market analysis of Nepalese restaurant in South Ostrobothnia . [Internet] [Thesis]. Theseus; 2013. [cited 2019 Sep 17]. 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]. Theseus; 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

Florida State University

10. 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 September 17, 2019. 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. 17 Sep 2019.

Vancouver:

Rombokas HM. The personnel policy for a small restaurant. [Internet] [Masters thesis]. Florida State University; 1950. [cited 2019 Sep 17]. 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 Texas – Austin

11. Russek, Audrey Sophia. Culinary citzenship in American restaurants, 1919-1964.

Degree: PhD, American Studies, 2010, University of Texas – Austin

URL: http://hdl.handle.net/2152/33375

► This dissertation examines how the growth of the “dining-out habit” captured the American popular imagination in the twentieth century and suggests a rethinking of the… (more)

Subjects/Keywords: Restaurants; Foodways; American restaurants; Dining-out; Housewives; Foreign cuisine; Exoticism; Waitresses

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APA (6^th Edition):

Russek, A. S. (2010). Culinary citzenship in American restaurants, 1919-1964. (Doctoral Dissertation). University of Texas – Austin. Retrieved from http://hdl.handle.net/2152/33375

Chicago Manual of Style (16^th Edition):

Russek, Audrey Sophia. “Culinary citzenship in American restaurants, 1919-1964.” 2010. Doctoral Dissertation, University of Texas – Austin. Accessed September 17, 2019. http://hdl.handle.net/2152/33375.

MLA Handbook (7^th Edition):

Russek, Audrey Sophia. “Culinary citzenship in American restaurants, 1919-1964.” 2010. Web. 17 Sep 2019.

Vancouver:

Russek AS. Culinary citzenship in American restaurants, 1919-1964. [Internet] [Doctoral dissertation]. University of Texas – Austin; 2010. [cited 2019 Sep 17]. Available from: http://hdl.handle.net/2152/33375.

Council of Science Editors:

Russek AS. Culinary citzenship in American restaurants, 1919-1964. [Doctoral Dissertation]. University of Texas – Austin; 2010. Available from: http://hdl.handle.net/2152/33375

University of Kansas

12. Brackhan, Jennifer L. Restaurant Growth in Lawrence, Kansas, 1950 to 2007.

Degree: MA, Geography, 2009, University of Kansas

URL: http://hdl.handle.net/1808/5443

► Data gathered from city and telephone directories provide a frame for understanding changes in types of restaurants and their geographic patterns in a Midwestern university… (more)

Subjects/Keywords: Geography; Food; Historical; Kansas; Lawrence; Restaurants

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APA (6^th Edition):

Brackhan, J. L. (2009). Restaurant Growth in Lawrence, Kansas, 1950 to 2007. (Masters Thesis). University of Kansas. Retrieved from http://hdl.handle.net/1808/5443

Chicago Manual of Style (16^th Edition):

Brackhan, Jennifer L. “Restaurant Growth in Lawrence, Kansas, 1950 to 2007.” 2009. Masters Thesis, University of Kansas. Accessed September 17, 2019. http://hdl.handle.net/1808/5443.

MLA Handbook (7^th Edition):

Brackhan, Jennifer L. “Restaurant Growth in Lawrence, Kansas, 1950 to 2007.” 2009. Web. 17 Sep 2019.

Vancouver:

Brackhan JL. Restaurant Growth in Lawrence, Kansas, 1950 to 2007. [Internet] [Masters thesis]. University of Kansas; 2009. [cited 2019 Sep 17]. Available from: http://hdl.handle.net/1808/5443.

Council of Science Editors:

Brackhan JL. Restaurant Growth in Lawrence, Kansas, 1950 to 2007. [Masters Thesis]. University of Kansas; 2009. Available from: http://hdl.handle.net/1808/5443

University of Gothenburg / Göteborgs Universitet

13. 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 September 17, 2019. 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. 17 Sep 2019.

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 2019 Sep 17]. 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

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 September 17, 2019. 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. 17 Sep 2019.

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 2019 Sep 17]. 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

15. 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 September 17, 2019. 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. 17 Sep 2019.

Vancouver:

Jonsson W. Frityroljor i livsmedelsverksamheter : En studie om frityroljor och dess kvalité i slumpmässigt utvalda livsmedelsverksamheter. [Internet] [Thesis]. Umeå University; 2014. [cited 2019 Sep 17]. 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

University of South Florida

16. Olson, Christopher Carl. Determinants of Tipping Rates: New Findings and Extensions.

Degree: 2017, University of South Florida

URL: https://scholarcommons.usf.edu/etd/7069

► There is a movement underway to eliminate the practice of tipping restaurant servers that is gaining momentum (Goldberger, 2015). In lieu of gratuities, restaurants are… (more)

▼ There is a movement underway to eliminate the practice of tipping restaurant servers that is gaining momentum (Goldberger, 2015). In lieu of gratuities, restaurants are simply raising menu prices or assessing a service charge and paying servers a fixed hourly wage (Kummer, 2016). Before restaurateurs can adopt such a strategy, they need to thoroughly understand the factors that affect tipping behavior in order to develop meaningful fixed wage rates that do not diminish service levels or employee morale. The first step in this process is a better understanding of the determinants of tipping rates. The existing research has identified many factors that influence tipping rates. Some factors are outside of the server’s control such as the server’s and the customer’s race, the size of the bill, the size of the dining party, and whether or not alcohol was consumed. Other factors are within the servers control such as the quality of the service, whether they squatted at the table, or wrote a smiley face on the guest check. Most of this research, however, is based on empirical analysis using small samples sizes and/or questionnaires that may not reflect actual behavior, or data from interviews based on what consumers say they did. The contribution of this research is that I identified two additional significant determinants of tipping rates, sales tax rates and discount rates, which have not previously been studied. This research also extends the previous research related to the impact of bill size and dining party size but with a significantly larger sample. The study presented herein includes an analysis over 75 million guest checks from 43 brand-name restaurants across 1,202 locations over three years to understand precisely how customers behaved. The data were analyzed using a two-way fixed effects, ordinary least squares model to limit time and spatial controls to a single national time trend with state fixed effects. The state fixed effects control for differences across states that are fixed over time and quarterly fixed effects will control for factors that impact tipping rates equally across all states in a given quarter. Robust standard errors were clustered for the 43 restaurant brands and twelve quarters of time to account for temporal serial correlation in the error terms within the locations. The analysis revealed that there is a positive relationship between sales tax rates and tipping rates and an inverse relationship between discount rates and tipping rates. This essentially implies that consumers are tipping on the post-tax bill net of any discounts. The study also confirms the results of certain prior research in that both party size and bill size are inversely related to tipping rates up to a certain point.

Subjects/Keywords: economics; gratutites; restaurants; servers; Economics; Marketing

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APA (6^th Edition):

Olson, C. C. (2017). Determinants of Tipping Rates: New Findings and Extensions. (Thesis). University of South Florida. Retrieved from https://scholarcommons.usf.edu/etd/7069

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):

Olson, Christopher Carl. “Determinants of Tipping Rates: New Findings and Extensions.” 2017. Thesis, University of South Florida. Accessed September 17, 2019. https://scholarcommons.usf.edu/etd/7069.

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

MLA Handbook (7^th Edition):

Olson, Christopher Carl. “Determinants of Tipping Rates: New Findings and Extensions.” 2017. Web. 17 Sep 2019.

Vancouver:

Olson CC. Determinants of Tipping Rates: New Findings and Extensions. [Internet] [Thesis]. University of South Florida; 2017. [cited 2019 Sep 17]. Available from: https://scholarcommons.usf.edu/etd/7069.

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

Council of Science Editors:

Olson CC. Determinants of Tipping Rates: New Findings and Extensions. [Thesis]. University of South Florida; 2017. Available from: https://scholarcommons.usf.edu/etd/7069

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

University of Johannesburg

17. 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 September 17, 2019. 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. 17 Sep 2019.

Vancouver:

Janse van Vuuren C. n Liggingseleksiemodel vir KFC-kitskos-restaurante. [Internet] [Thesis]. University of Johannesburg; 2014. [cited 2019 Sep 17]. 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

Montana State University

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

Degree: 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 September 17, 2019. 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. 17 Sep 2019.

Vancouver:

Holubec AE. The Chesapeake Club for Baltimore's inner harbor. [Internet] [Thesis]. Montana State University; 1987. [cited 2019 Sep 17]. 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

Montana State University

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

Degree: 1987, Montana State University

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

Subjects/Keywords: Convention facilities.; Restaurants.

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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 September 17, 2019. 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. 17 Sep 2019.

Vancouver:

Trotter D. Plaza Center : a multi-use facility for Helena, Montana ; an exploration into context. [Internet] [Thesis]. Montana State University; 1987. [cited 2019 Sep 17]. 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

University of Guelph

20. 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: 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 (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 . (Thesis). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/9676

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):

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. Thesis, University of Guelph. Accessed September 17, 2019. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/9676.

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

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. 17 Sep 2019.

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] [Thesis]. University of Guelph; 2016. [cited 2019 Sep 17]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/9676.

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

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 . [Thesis]. University of Guelph; 2016. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/9676

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

Drexel University

21. 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 September 17, 2019. 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. 17 Sep 2019.

Vancouver:

You S. Creative Strategies for Financial Sustainability: Partnerships Between Nonprofit Arts Organizations and Restaurants. [Internet] [Thesis]. Drexel University; 2016. [cited 2019 Sep 17]. 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 Sydney

22. 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 September 17, 2019. 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. 17 Sep 2019.

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 2019 Sep 17]. 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

Colorado State University

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

Degree: Master of Education (M.Ed.), Trade and Industrial Education, 2017, 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. (2017). 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.” 2017. Masters Thesis, Colorado State University. Accessed September 17, 2019. http://hdl.handle.net/10217/184063.

MLA Handbook (7^th Edition):

Highlen, C E. “Training needs for hotel and restaurant workers.” 2017. Web. 17 Sep 2019.

Vancouver:

Highlen CE. Training needs for hotel and restaurant workers. [Internet] [Masters thesis]. Colorado State University; 2017. [cited 2019 Sep 17]. 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; 2017. Available from: http://hdl.handle.net/10217/184063

Nelson Mandela Metropolitan University

24. 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 (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 September 17, 2019. 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. 17 Sep 2019.

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 2019 Sep 17]. 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

Delft University of Technology

25. Chan, R.J.J. The design of a comprehensive and intuitive POS system for improving contextual use, communication and dining experiences in Asian restaurants:.

Degree: 2012, Delft University of Technology

URL: http://resolver.tudelft.nl/uuid:92729198-8fb3-4066-be3a-b9e5dae1d5b0

► A “POS” is an abbreviation of “Point-of-Sale”, meaning the location where a transaction occurs, usually in the form of a checkout terminal or cash-register. They… (more)

▼ A “POS” is an abbreviation of “Point-of-Sale”, meaning the location where a transaction occurs, usually in the form of a checkout terminal or cash-register. They come in different forms ranging from old-fashion electronic cash registers to the more modern terminals complete with touch screen and Graphic User Interface. POS software is most dominant in: Retail industry, hospitality industry, restaurant business and the hotel business. This project focuses on the system that is used in the restaurant business, more specifically: the Chinese restaurants. Chinese restaurant insist on keep using outdated Point-Of-Sale systems because they are reluctant to make large investments. It hampers productivity as they are usually poorly designed and lacking in good usability. The goal of this project was to create a new POS system that will improve the context integration, usability, and closing the gap of cultural differences between employees and customers in a restaurant. The initial area of focus was on the employee as they are the ones affected the most in this situation. For a system that is integral in running a restaurant business, current market POS systems don’t take into consideration the goals and wishes of the employees, management and customers. Each of them have different goals in a restaurant and each of them has different roles which need to be supported. From the literature and field research it is clear that traditional POS systems fail to facilitate these roles and goals. Management has a difficult time keeping an overview inside the restaurant but especially outside the restaurant where social media and off-site user reviews strongly influences the reputation of a restaurant. (Chinese) Waiters lack the knowledge and tools to provide good service to customers because of the language and cultural differences. As for the customers, they want to be treated with good food and good service but lack the means to communicate their choice or preferences well. All these roles need to be supported. The old restaurant workflow was analyzed and a new workflow was introduced that would connect all these roles in a more useful, meaningful and efficient way. Using this as a guide the OmniMenu concept was created. It isn’t a POS system as it is a series of inter-connected systems that keeps track of feedback, statistics, customer/employee data and rewards. This network of supporting systems helps improve in areas of food quality, food choice, service and loyalty. The concept consists of two parts: the core and the modules. The core is the heart of the product, keeps track of all the systems and is usually operated by the employees (i.e. touchscreen PC). The modules are the extensions of the core in the form of Smartphone / Tablet handheld devices or even Web pages. These are used by either customer or employee and display rich media while also granting more (service based) functionality. During synthesis, the area of focus turned from restaurant employee to the customer instead. It seems that improving the… Advisors/Committee Members: De Ridder, H., Van Mourik, F..

Subjects/Keywords: POS; Restaurants; Employee; Customer; Omnimenu; Mood; Search by feeling; Chinese restaurants; Design; Ipad; Workflows; Roles

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APA (6^th Edition):

Chan, R. J. J. (2012). The design of a comprehensive and intuitive POS system for improving contextual use, communication and dining experiences in Asian restaurants:. (Masters Thesis). Delft University of Technology. Retrieved from http://resolver.tudelft.nl/uuid:92729198-8fb3-4066-be3a-b9e5dae1d5b0

Chicago Manual of Style (16^th Edition):

Chan, R J J. “The design of a comprehensive and intuitive POS system for improving contextual use, communication and dining experiences in Asian restaurants:.” 2012. Masters Thesis, Delft University of Technology. Accessed September 17, 2019. http://resolver.tudelft.nl/uuid:92729198-8fb3-4066-be3a-b9e5dae1d5b0.

MLA Handbook (7^th Edition):

Chan, R J J. “The design of a comprehensive and intuitive POS system for improving contextual use, communication and dining experiences in Asian restaurants:.” 2012. Web. 17 Sep 2019.

Vancouver:

Chan RJJ. The design of a comprehensive and intuitive POS system for improving contextual use, communication and dining experiences in Asian restaurants:. [Internet] [Masters thesis]. Delft University of Technology; 2012. [cited 2019 Sep 17]. Available from: http://resolver.tudelft.nl/uuid:92729198-8fb3-4066-be3a-b9e5dae1d5b0.

Council of Science Editors:

Chan RJJ. The design of a comprehensive and intuitive POS system for improving contextual use, communication and dining experiences in Asian restaurants:. [Masters Thesis]. Delft University of Technology; 2012. Available from: http://resolver.tudelft.nl/uuid:92729198-8fb3-4066-be3a-b9e5dae1d5b0

Washington State University

26. [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 September 17, 2019. 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. 17 Sep 2019.

Vancouver:

author] [. Theme and experience in restaurant design : a theory . [Internet] [Thesis]. Washington State University; 2003. [cited 2019 Sep 17]. 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

Cape Peninsula University of Technology

27. 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 (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 September 17, 2019. 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. 17 Sep 2019.

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 2019 Sep 17]. 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

28. 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 September 17, 2019. 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. 17 Sep 2019.

Vancouver:

Mohi ZB. An analysis of restaurant patrons' experiences in Malaysia : a comprehensive hierarchical modelling approach. [Internet] [Thesis]. Lincoln University; 2012. [cited 2019 Sep 17]. 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

Iowa State University

29. Arcus, Margaret Edwards. Factors associated with pupil attitudes toward three food service occupations.

Degree: 1968, Iowa State University

URL: https://lib.dr.iastate.edu/rtd/3273

Subjects/Keywords: Restaurants – Employees; Restaurants – Vocational guidance; Food service; Home Economics

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

APA (6^th Edition):

Arcus, M. E. (1968). Factors associated with pupil attitudes toward three food service occupations. (Thesis). Iowa State University. Retrieved from https://lib.dr.iastate.edu/rtd/3273

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):

Arcus, Margaret Edwards. “Factors associated with pupil attitudes toward three food service occupations.” 1968. Thesis, Iowa State University. Accessed September 17, 2019. https://lib.dr.iastate.edu/rtd/3273.

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

MLA Handbook (7^th Edition):

Arcus, Margaret Edwards. “Factors associated with pupil attitudes toward three food service occupations.” 1968. Web. 17 Sep 2019.

Vancouver:

Arcus ME. Factors associated with pupil attitudes toward three food service occupations. [Internet] [Thesis]. Iowa State University; 1968. [cited 2019 Sep 17]. Available from: https://lib.dr.iastate.edu/rtd/3273.

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

Council of Science Editors:

Arcus ME. Factors associated with pupil attitudes toward three food service occupations. [Thesis]. Iowa State University; 1968. Available from: https://lib.dr.iastate.edu/rtd/3273

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

University of Central Florida

30. Hagglund, Hans. A Sustainability "green" Certification Audit Of Food Service Operations And The Development Of A Restaurant Sustainability Instrument.

Degree: 2013, University of Central Florida

URL: https://stars.library.ucf.edu/etd/2538

► This study investigates current green restaurant certifications as well as developing a new more user certification. First, a fact finding investigation to find the most… (more)

Subjects/Keywords: Green restaurants; green certifications; restaurants; Education; Hospitality Administration and Management; Dissertations, Academic – Education, Education – Dissertations, Academic

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

APA (6^th Edition):

Hagglund, H. (2013). A Sustainability "green" Certification Audit Of Food Service Operations And The Development Of A Restaurant Sustainability Instrument. (Doctoral Dissertation). University of Central Florida. Retrieved from https://stars.library.ucf.edu/etd/2538

Chicago Manual of Style (16^th Edition):

Hagglund, Hans. “A Sustainability "green" Certification Audit Of Food Service Operations And The Development Of A Restaurant Sustainability Instrument.” 2013. Doctoral Dissertation, University of Central Florida. Accessed September 17, 2019. https://stars.library.ucf.edu/etd/2538.

MLA Handbook (7^th Edition):

Hagglund, Hans. “A Sustainability "green" Certification Audit Of Food Service Operations And The Development Of A Restaurant Sustainability Instrument.” 2013. Web. 17 Sep 2019.

Vancouver:

Hagglund H. A Sustainability "green" Certification Audit Of Food Service Operations And The Development Of A Restaurant Sustainability Instrument. [Internet] [Doctoral dissertation]. University of Central Florida; 2013. [cited 2019 Sep 17]. Available from: https://stars.library.ucf.edu/etd/2538.

Council of Science Editors:

Hagglund H. A Sustainability "green" Certification Audit Of Food Service Operations And The Development Of A Restaurant Sustainability Instrument. [Doctoral Dissertation]. University of Central Florida; 2013. Available from: https://stars.library.ucf.edu/etd/2538

Open Access Theses and Dissertations