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You searched for subject:(restaurant). Showing records 1 – 30 of 840 total matches.

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1. Li, Wei. Flower Restaurant.

Degree: 2012, , School of Management

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

Subjects/Keywords: Flower; Restaurant

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

APA (6th Edition):

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

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

Chicago Manual of Style (16th Edition):

Li, Wei. “Flower Restaurant.” 2012. Thesis, , School of Management. Accessed September 25, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:bth-4468.

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

MLA Handbook (7th Edition):

Li, Wei. “Flower Restaurant.” 2012. Web. 25 Sep 2020.

Vancouver:

Li W. Flower Restaurant. [Internet] [Thesis]. , School of Management; 2012. [cited 2020 Sep 25]. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:bth-4468.

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

Council of Science Editors:

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

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


University of Cincinnati

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

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

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

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

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APA (6th Edition):

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

Chicago Manual of Style (16th Edition):

GRADY, CASEY PATRICK. “WHY ARE THERE SO MANY INDIAN RESTAURANTS ON LUDLOW?.” 2007. Masters Thesis, University of Cincinnati. Accessed September 25, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1179499883.

MLA Handbook (7th Edition):

GRADY, CASEY PATRICK. “WHY ARE THERE SO MANY INDIAN RESTAURANTS ON LUDLOW?.” 2007. Web. 25 Sep 2020.

Vancouver:

GRADY CP. WHY ARE THERE SO MANY INDIAN RESTAURANTS ON LUDLOW?. [Internet] [Masters thesis]. University of Cincinnati; 2007. [cited 2020 Sep 25]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=ucin1179499883.

Council of Science Editors:

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

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

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

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

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

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APA (6th Edition):

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

Chicago Manual of Style (16th Edition):

Chantrel, Étienne. “Croissance, concurrence et TIC : Innovation, competition and growth.” 2013. Doctoral Dissertation, Paris, ENST. Accessed September 25, 2020. http://www.theses.fr/2013ENST0091.

MLA Handbook (7th Edition):

Chantrel, Étienne. “Croissance, concurrence et TIC : Innovation, competition and growth.” 2013. Web. 25 Sep 2020.

Vancouver:

Chantrel . Croissance, concurrence et TIC : Innovation, competition and growth. [Internet] [Doctoral dissertation]. Paris, ENST; 2013. [cited 2020 Sep 25]. Available from: http://www.theses.fr/2013ENST0091.

Council of Science Editors:

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


Virginia Tech

4. Cornell, Taylor Alexandra. A Restaurant.

Degree: M. Arch., Not found, 2020, Virginia Tech

 Through the outlet of a restaurant, this thesis explores the various ways in which we gather around and eat food. This is achieved through the… (more)

Subjects/Keywords: restaurant; form; section

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APA (6th Edition):

Cornell, T. A. (2020). A Restaurant. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/98824

Chicago Manual of Style (16th Edition):

Cornell, Taylor Alexandra. “A Restaurant.” 2020. Masters Thesis, Virginia Tech. Accessed September 25, 2020. http://hdl.handle.net/10919/98824.

MLA Handbook (7th Edition):

Cornell, Taylor Alexandra. “A Restaurant.” 2020. Web. 25 Sep 2020.

Vancouver:

Cornell TA. A Restaurant. [Internet] [Masters thesis]. Virginia Tech; 2020. [cited 2020 Sep 25]. Available from: http://hdl.handle.net/10919/98824.

Council of Science Editors:

Cornell TA. A Restaurant. [Masters Thesis]. Virginia Tech; 2020. Available from: http://hdl.handle.net/10919/98824

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

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

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

Subjects/Keywords: Quick service restaurant

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APA (6th Edition):

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

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

Chicago Manual of Style (16th Edition):

Jiranyakul, Pattaraporn. “Consumer attitudes toward Quick Service Restaurants in Thailand: the study of influencing factors affecting purchase making decision.” 2011. Thesis, Mälardalen University. Accessed September 25, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:mdh:diva-12578.

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

MLA Handbook (7th Edition):

Jiranyakul, Pattaraporn. “Consumer attitudes toward Quick Service Restaurants in Thailand: the study of influencing factors affecting purchase making decision.” 2011. Web. 25 Sep 2020.

Vancouver:

Jiranyakul P. Consumer attitudes toward Quick Service Restaurants in Thailand: the study of influencing factors affecting purchase making decision. [Internet] [Thesis]. Mälardalen University; 2011. [cited 2020 Sep 25]. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:mdh:diva-12578.

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

Council of Science Editors:

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

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


IUPUI

6. Muth, Andrew. Understanding The Mental Health Needs Of Restaurant Employees.

Degree: 2020, IUPUI

Indiana University-Purdue University Indianapolis (IUPUI)

The restaurant industry is one of the largest in the United States, and employees within this industry deal with poor… (more)

Subjects/Keywords: depression; burnout; restaurant industry

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APA (6th Edition):

Muth, A. (2020). Understanding The Mental Health Needs Of Restaurant Employees. (Thesis). IUPUI. Retrieved from http://hdl.handle.net/1805/23350

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

Chicago Manual of Style (16th Edition):

Muth, Andrew. “Understanding The Mental Health Needs Of Restaurant Employees.” 2020. Thesis, IUPUI. Accessed September 25, 2020. http://hdl.handle.net/1805/23350.

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

MLA Handbook (7th Edition):

Muth, Andrew. “Understanding The Mental Health Needs Of Restaurant Employees.” 2020. Web. 25 Sep 2020.

Vancouver:

Muth A. Understanding The Mental Health Needs Of Restaurant Employees. [Internet] [Thesis]. IUPUI; 2020. [cited 2020 Sep 25]. Available from: http://hdl.handle.net/1805/23350.

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

Council of Science Editors:

Muth A. Understanding The Mental Health Needs Of Restaurant Employees. [Thesis]. IUPUI; 2020. Available from: http://hdl.handle.net/1805/23350

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


University of North Texas

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

Degree: 2016, University of North Texas

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

Subjects/Keywords: environmental sustainability; Styrofoam; restaurant consumption

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

APA (6th Edition):

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

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

Chicago Manual of Style (16th Edition):

Ho, Kelly. “Green To-Go: Evaluating the Effectiveness of an Intervention Package on Restaurateurs' use of Styrofoam Take-Out Containers.” 2016. Thesis, University of North Texas. Accessed September 25, 2020. https://digital.library.unt.edu/ark:/67531/metadc862799/.

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

MLA Handbook (7th Edition):

Ho, Kelly. “Green To-Go: Evaluating the Effectiveness of an Intervention Package on Restaurateurs' use of Styrofoam Take-Out Containers.” 2016. Web. 25 Sep 2020.

Vancouver:

Ho K. Green To-Go: Evaluating the Effectiveness of an Intervention Package on Restaurateurs' use of Styrofoam Take-Out Containers. [Internet] [Thesis]. University of North Texas; 2016. [cited 2020 Sep 25]. Available from: https://digital.library.unt.edu/ark:/67531/metadc862799/.

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

Council of Science Editors:

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

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


Penn State University

8. Nyheim, Peter D. Factors That Lead to Environmentally Sustainable Practices in the Restaurant Industry: a Qualitative Analysis of Two Green Restaurant Innovators .

Degree: 2012, Penn State University

 ABSTRACT In recent years, more organizations, including restaurants, have concerned themselves with sustainability. As with any new endeavor, guidance is needed. The purpose of this… (more)

Subjects/Keywords: food service; restaurant; sustainability

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

APA (6th Edition):

Nyheim, P. D. (2012). Factors That Lead to Environmentally Sustainable Practices in the Restaurant Industry: a Qualitative Analysis of Two Green Restaurant Innovators . (Thesis). Penn State University. Retrieved from https://submit-etda.libraries.psu.edu/catalog/15152

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

Chicago Manual of Style (16th Edition):

Nyheim, Peter D. “Factors That Lead to Environmentally Sustainable Practices in the Restaurant Industry: a Qualitative Analysis of Two Green Restaurant Innovators .” 2012. Thesis, Penn State University. Accessed September 25, 2020. https://submit-etda.libraries.psu.edu/catalog/15152.

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

MLA Handbook (7th Edition):

Nyheim, Peter D. “Factors That Lead to Environmentally Sustainable Practices in the Restaurant Industry: a Qualitative Analysis of Two Green Restaurant Innovators .” 2012. Web. 25 Sep 2020.

Vancouver:

Nyheim PD. Factors That Lead to Environmentally Sustainable Practices in the Restaurant Industry: a Qualitative Analysis of Two Green Restaurant Innovators . [Internet] [Thesis]. Penn State University; 2012. [cited 2020 Sep 25]. Available from: https://submit-etda.libraries.psu.edu/catalog/15152.

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

Council of Science Editors:

Nyheim PD. Factors That Lead to Environmentally Sustainable Practices in the Restaurant Industry: a Qualitative Analysis of Two Green Restaurant Innovators . [Thesis]. Penn State University; 2012. Available from: https://submit-etda.libraries.psu.edu/catalog/15152

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


Rochester Institute of Technology

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

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

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

Subjects/Keywords: Restaurant management

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APA (6th Edition):

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

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

Chicago Manual of Style (16th Edition):

Geiger, Robert. “Lessons learned by opening and operating an independent restaurant: A Case study.” 2001. Thesis, Rochester Institute of Technology. Accessed September 25, 2020. https://scholarworks.rit.edu/theses/677.

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

MLA Handbook (7th Edition):

Geiger, Robert. “Lessons learned by opening and operating an independent restaurant: A Case study.” 2001. Web. 25 Sep 2020.

Vancouver:

Geiger R. Lessons learned by opening and operating an independent restaurant: A Case study. [Internet] [Thesis]. Rochester Institute of Technology; 2001. [cited 2020 Sep 25]. Available from: https://scholarworks.rit.edu/theses/677.

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

Council of Science Editors:

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

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


AUT University

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

Degree: AUT University

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

Subjects/Keywords: Restaurant; Success

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APA (6th Edition):

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

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

Chicago Manual of Style (16th Edition):

Chen, Beverly (Shih-Yun). “Lessons learned: a qualitative case study of restaurant success in Auckland, New Zealand .” Thesis, AUT University. Accessed September 25, 2020. http://hdl.handle.net/10292/8431.

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

MLA Handbook (7th Edition):

Chen, Beverly (Shih-Yun). “Lessons learned: a qualitative case study of restaurant success in Auckland, New Zealand .” Web. 25 Sep 2020.

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

Vancouver:

Chen B(. Lessons learned: a qualitative case study of restaurant success in Auckland, New Zealand . [Internet] [Thesis]. AUT University; [cited 2020 Sep 25]. Available from: http://hdl.handle.net/10292/8431.

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

Council of Science Editors:

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

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


Michigan State University

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

Degree: MS, 1949, Michigan State University

Subjects/Keywords: Restaurant management

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APA (6th Edition):

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

Chicago Manual of Style (16th Edition):

Gardner, Kathryn Heiserman. “A comparative study of the economic and professional status of food service managers with and without apprentice training.” 1949. Masters Thesis, Michigan State University. Accessed September 25, 2020. http://etd.lib.msu.edu/islandora/object/etd:9790.

MLA Handbook (7th Edition):

Gardner, Kathryn Heiserman. “A comparative study of the economic and professional status of food service managers with and without apprentice training.” 1949. Web. 25 Sep 2020.

Vancouver:

Gardner KH. A comparative study of the economic and professional status of food service managers with and without apprentice training. [Internet] [Masters thesis]. Michigan State University; 1949. [cited 2020 Sep 25]. Available from: http://etd.lib.msu.edu/islandora/object/etd:9790.

Council of Science Editors:

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


Michigan State University

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

Degree: MA, 1956, Michigan State University

Subjects/Keywords: Restaurant management

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

APA (6th Edition):

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

Chicago Manual of Style (16th Edition):

Blanchard, Dale A. “An in-service training program for the food service supervisor.” 1956. Masters Thesis, Michigan State University. Accessed September 25, 2020. http://etd.lib.msu.edu/islandora/object/etd:16106.

MLA Handbook (7th Edition):

Blanchard, Dale A. “An in-service training program for the food service supervisor.” 1956. Web. 25 Sep 2020.

Vancouver:

Blanchard DA. An in-service training program for the food service supervisor. [Internet] [Masters thesis]. Michigan State University; 1956. [cited 2020 Sep 25]. Available from: http://etd.lib.msu.edu/islandora/object/etd:16106.

Council of Science Editors:

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


Rochester Institute of Technology

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

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

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

Subjects/Keywords: Restaurant management

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APA (6th Edition):

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

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

Chicago Manual of Style (16th Edition):

Wappman, Thomas. “Applying continuous improvement through process management in a restaurant environent.” 1998. Thesis, Rochester Institute of Technology. Accessed September 25, 2020. https://scholarworks.rit.edu/theses/7361.

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

MLA Handbook (7th Edition):

Wappman, Thomas. “Applying continuous improvement through process management in a restaurant environent.” 1998. Web. 25 Sep 2020.

Vancouver:

Wappman T. Applying continuous improvement through process management in a restaurant environent. [Internet] [Thesis]. Rochester Institute of Technology; 1998. [cited 2020 Sep 25]. Available from: https://scholarworks.rit.edu/theses/7361.

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

Council of Science Editors:

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

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


University of Minnesota

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

Degree: MS, Nutrition, 2014, University of Minnesota

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

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

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

APA (6th Edition):

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

Chicago Manual of Style (16th Edition):

Tritt, Aimee Marie. “Whole grain kids: acceptability of whole grain pizza crust among children in a restaurant setting.” 2014. Masters Thesis, University of Minnesota. Accessed September 25, 2020. http://hdl.handle.net/11299/165638.

MLA Handbook (7th Edition):

Tritt, Aimee Marie. “Whole grain kids: acceptability of whole grain pizza crust among children in a restaurant setting.” 2014. Web. 25 Sep 2020.

Vancouver:

Tritt AM. Whole grain kids: acceptability of whole grain pizza crust among children in a restaurant setting. [Internet] [Masters thesis]. University of Minnesota; 2014. [cited 2020 Sep 25]. Available from: http://hdl.handle.net/11299/165638.

Council of Science Editors:

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


Virginia Tech

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

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

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

Subjects/Keywords: Culture; Restaurant Cleanliness; Service Quality

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

APA (6th Edition):

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

Chicago Manual of Style (16th Edition):

Yoo, Seung Ah. “Customer Perceptions of Restaurant Cleanliness: A Cross Cultural Study.” 2012. Masters Thesis, Virginia Tech. Accessed September 25, 2020. http://hdl.handle.net/10919/34127.

MLA Handbook (7th Edition):

Yoo, Seung Ah. “Customer Perceptions of Restaurant Cleanliness: A Cross Cultural Study.” 2012. Web. 25 Sep 2020.

Vancouver:

Yoo SA. Customer Perceptions of Restaurant Cleanliness: A Cross Cultural Study. [Internet] [Masters thesis]. Virginia Tech; 2012. [cited 2020 Sep 25]. Available from: http://hdl.handle.net/10919/34127.

Council of Science Editors:

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


University of Canterbury

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

Degree: PhD, Management, 2012, University of Canterbury

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

Subjects/Keywords: expectations; halal certification; restaurant manager

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APA (6th Edition):

Syed Marzuki, S. Z. (2012). Understanding Restaurant Managers’ Expectations of Halal Certification in Malaysia. (Doctoral Dissertation). University of Canterbury. Retrieved from http://dx.doi.org/10.26021/5344

Chicago Manual of Style (16th Edition):

Syed Marzuki, Sharifah Zannierah. “Understanding Restaurant Managers’ Expectations of Halal Certification in Malaysia.” 2012. Doctoral Dissertation, University of Canterbury. Accessed September 25, 2020. http://dx.doi.org/10.26021/5344.

MLA Handbook (7th Edition):

Syed Marzuki, Sharifah Zannierah. “Understanding Restaurant Managers’ Expectations of Halal Certification in Malaysia.” 2012. Web. 25 Sep 2020.

Vancouver:

Syed Marzuki SZ. Understanding Restaurant Managers’ Expectations of Halal Certification in Malaysia. [Internet] [Doctoral dissertation]. University of Canterbury; 2012. [cited 2020 Sep 25]. Available from: http://dx.doi.org/10.26021/5344.

Council of Science Editors:

Syed Marzuki SZ. Understanding Restaurant Managers’ Expectations of Halal Certification in Malaysia. [Doctoral Dissertation]. University of Canterbury; 2012. Available from: http://dx.doi.org/10.26021/5344


University of Minnesota

17. 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

 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)

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

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APA (6th 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 (16th 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 September 25, 2020. http://hdl.handle.net/11299/215155.

MLA Handbook (7th Edition):

Firestone, Melanie. “Restaurants And Salmonella: Using Surveillance Data To Improve Policy Development For The Enhancement Of Food Safety.” 2020. Web. 25 Sep 2020.

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 2020 Sep 25]. 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


University of Tennessee – Knoxville

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

Degree: 2017, University of Tennessee – Knoxville

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

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

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APA (6th Edition):

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

Chicago Manual of Style (16th Edition):

Brewer, Prawannarat. “The impact of restaurant review website attributes on consumers' internal states and behavioral responses.” 2017. Doctoral Dissertation, University of Tennessee – Knoxville. Accessed September 25, 2020. https://trace.tennessee.edu/utk_graddiss/4860.

MLA Handbook (7th Edition):

Brewer, Prawannarat. “The impact of restaurant review website attributes on consumers' internal states and behavioral responses.” 2017. Web. 25 Sep 2020.

Vancouver:

Brewer P. The impact of restaurant review website attributes on consumers' internal states and behavioral responses. [Internet] [Doctoral dissertation]. University of Tennessee – Knoxville; 2017. [cited 2020 Sep 25]. Available from: https://trace.tennessee.edu/utk_graddiss/4860.

Council of Science Editors:

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


Kansas State University

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

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

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

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

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APA (6th Edition):

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

Chicago Manual of Style (16th Edition):

Alcorn, Michelle Ranae. “Personality and environmental behavior: perspectives of employees working in green and non-green restaurants.” 2018. Doctoral Dissertation, Kansas State University. Accessed September 25, 2020. http://hdl.handle.net/2097/39104.

MLA Handbook (7th Edition):

Alcorn, Michelle Ranae. “Personality and environmental behavior: perspectives of employees working in green and non-green restaurants.” 2018. Web. 25 Sep 2020.

Vancouver:

Alcorn MR. Personality and environmental behavior: perspectives of employees working in green and non-green restaurants. [Internet] [Doctoral dissertation]. Kansas State University; 2018. [cited 2020 Sep 25]. Available from: http://hdl.handle.net/2097/39104.

Council of Science Editors:

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


Cornell University

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

Degree: MA, Sociology, 2013, Cornell University

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

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

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APA (6th Edition):

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

Chicago Manual of Style (16th Edition):

Warburton, Elizabeth. “Trying To Meet (And Change) The Demands Of The Modern World: An Ethnographic Study Of An Innovative Fast-Food Restaurant.” 2013. Masters Thesis, Cornell University. Accessed September 25, 2020. http://hdl.handle.net/1813/33852.

MLA Handbook (7th Edition):

Warburton, Elizabeth. “Trying To Meet (And Change) The Demands Of The Modern World: An Ethnographic Study Of An Innovative Fast-Food Restaurant.” 2013. Web. 25 Sep 2020.

Vancouver:

Warburton E. Trying To Meet (And Change) The Demands Of The Modern World: An Ethnographic Study Of An Innovative Fast-Food Restaurant. [Internet] [Masters thesis]. Cornell University; 2013. [cited 2020 Sep 25]. Available from: http://hdl.handle.net/1813/33852.

Council of Science Editors:

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


Cornell University

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

Degree: M.S., Hospitality Management, Hospitality Management, 2013, Cornell University

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

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

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APA (6th Edition):

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

Chicago Manual of Style (16th Edition):

Yang, Jie. “Factors Influencing Customers' Preferences For Restaurant Technologies And Choosing Methods-With A Perspective From Expert Vs Regular Customers.” 2013. Masters Thesis, Cornell University. Accessed September 25, 2020. http://hdl.handle.net/1813/34283.

MLA Handbook (7th Edition):

Yang, Jie. “Factors Influencing Customers' Preferences For Restaurant Technologies And Choosing Methods-With A Perspective From Expert Vs Regular Customers.” 2013. Web. 25 Sep 2020.

Vancouver:

Yang J. Factors Influencing Customers' Preferences For Restaurant Technologies And Choosing Methods-With A Perspective From Expert Vs Regular Customers. [Internet] [Masters thesis]. Cornell University; 2013. [cited 2020 Sep 25]. Available from: http://hdl.handle.net/1813/34283.

Council of Science Editors:

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


Penn State University

22. Kwon, Eunjin. Choosing Where To Eat Versus What To Eat: the Effects Of Choice Order And Construal Level .

Degree: 2016, Penn State University

 This research examines the underlying psychological mechanisms on the effects of choice order (in the sequence of assortment-option vs. option-assortment) in a restaurant setting. Previous… (more)

Subjects/Keywords: choice; construal level; consumer behavior; restaurant; menu

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APA (6th Edition):

Kwon, E. (2016). Choosing Where To Eat Versus What To Eat: the Effects Of Choice Order And Construal Level . (Thesis). Penn State University. Retrieved from https://submit-etda.libraries.psu.edu/catalog/28964

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

Chicago Manual of Style (16th Edition):

Kwon, Eunjin. “Choosing Where To Eat Versus What To Eat: the Effects Of Choice Order And Construal Level .” 2016. Thesis, Penn State University. Accessed September 25, 2020. https://submit-etda.libraries.psu.edu/catalog/28964.

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

MLA Handbook (7th Edition):

Kwon, Eunjin. “Choosing Where To Eat Versus What To Eat: the Effects Of Choice Order And Construal Level .” 2016. Web. 25 Sep 2020.

Vancouver:

Kwon E. Choosing Where To Eat Versus What To Eat: the Effects Of Choice Order And Construal Level . [Internet] [Thesis]. Penn State University; 2016. [cited 2020 Sep 25]. Available from: https://submit-etda.libraries.psu.edu/catalog/28964.

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

Council of Science Editors:

Kwon E. Choosing Where To Eat Versus What To Eat: the Effects Of Choice Order And Construal Level . [Thesis]. Penn State University; 2016. Available from: https://submit-etda.libraries.psu.edu/catalog/28964

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


University of Pretoria

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

Degree: Human Resource Management, 2010, University of Pretoria

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

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

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APA (6th Edition):

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

Chicago Manual of Style (16th Edition):

Mnguni, Vusi Joni. “The relevance of the Bargaining Council on a group of small restaurant enterprises in Pretoria.” 2010. Masters Thesis, University of Pretoria. Accessed September 25, 2020. http://hdl.handle.net/2263/27012.

MLA Handbook (7th Edition):

Mnguni, Vusi Joni. “The relevance of the Bargaining Council on a group of small restaurant enterprises in Pretoria.” 2010. Web. 25 Sep 2020.

Vancouver:

Mnguni VJ. The relevance of the Bargaining Council on a group of small restaurant enterprises in Pretoria. [Internet] [Masters thesis]. University of Pretoria; 2010. [cited 2020 Sep 25]. Available from: http://hdl.handle.net/2263/27012.

Council of Science Editors:

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

24. Adrianza, Luis. Innovative business plan: creation of a fast healthy food chain: “My Taste”.

Degree: 2009, RCAAP

Classifications of the JEL Classification System M20 – Business Economics General M21 – Business Economics

O seguinte plano de negócios tem a intenção de descrever… (more)

Subjects/Keywords: Business plan; Entrepreneurship; Market analysis; Restaurant

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APA (6th Edition):

Adrianza, L. (2009). Innovative business plan: creation of a fast healthy food chain: “My Taste”. (Thesis). RCAAP. Retrieved from https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/3975

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

Chicago Manual of Style (16th Edition):

Adrianza, Luis. “Innovative business plan: creation of a fast healthy food chain: “My Taste”.” 2009. Thesis, RCAAP. Accessed September 25, 2020. https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/3975.

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

MLA Handbook (7th Edition):

Adrianza, Luis. “Innovative business plan: creation of a fast healthy food chain: “My Taste”.” 2009. Web. 25 Sep 2020.

Vancouver:

Adrianza L. Innovative business plan: creation of a fast healthy food chain: “My Taste”. [Internet] [Thesis]. RCAAP; 2009. [cited 2020 Sep 25]. Available from: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/3975.

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

Council of Science Editors:

Adrianza L. Innovative business plan: creation of a fast healthy food chain: “My Taste”. [Thesis]. RCAAP; 2009. Available from: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/3975

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

25. Kassing, Joshua Edward. An application of proxemics to restaurant interiors: tabletop cooking and its implications for the millennial user.

Degree: 2016, Iowa State University

 This study is an investigation into the relationship between tabletop cooking and designed restaurant interiors, attempting to better understand how Edward T. Hall's notion of… (more)

Subjects/Keywords: Interior Design; Restaurant Design; Art and Design

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APA (6th Edition):

Kassing, J. E. (2016). An application of proxemics to restaurant interiors: tabletop cooking and its implications for the millennial user. (Thesis). Iowa State University. Retrieved from https://lib.dr.iastate.edu/etd/14968

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

Chicago Manual of Style (16th Edition):

Kassing, Joshua Edward. “An application of proxemics to restaurant interiors: tabletop cooking and its implications for the millennial user.” 2016. Thesis, Iowa State University. Accessed September 25, 2020. https://lib.dr.iastate.edu/etd/14968.

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

MLA Handbook (7th Edition):

Kassing, Joshua Edward. “An application of proxemics to restaurant interiors: tabletop cooking and its implications for the millennial user.” 2016. Web. 25 Sep 2020.

Vancouver:

Kassing JE. An application of proxemics to restaurant interiors: tabletop cooking and its implications for the millennial user. [Internet] [Thesis]. Iowa State University; 2016. [cited 2020 Sep 25]. Available from: https://lib.dr.iastate.edu/etd/14968.

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

Council of Science Editors:

Kassing JE. An application of proxemics to restaurant interiors: tabletop cooking and its implications for the millennial user. [Thesis]. Iowa State University; 2016. Available from: https://lib.dr.iastate.edu/etd/14968

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


NSYSU

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

Degree: Master, Environmental Engineering, 2014, NSYSU

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

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

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APA (6th Edition):

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

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

Chicago Manual of Style (16th Edition):

Lee, Yi-shiun. “Characteristics of carbonyl compounds in restaurant of Kaohsiung.” 2014. Thesis, NSYSU. Accessed September 25, 2020. http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0525114-140449.

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

MLA Handbook (7th Edition):

Lee, Yi-shiun. “Characteristics of carbonyl compounds in restaurant of Kaohsiung.” 2014. Web. 25 Sep 2020.

Vancouver:

Lee Y. Characteristics of carbonyl compounds in restaurant of Kaohsiung. [Internet] [Thesis]. NSYSU; 2014. [cited 2020 Sep 25]. Available from: http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0525114-140449.

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

Council of Science Editors:

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

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


NSYSU

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

Degree: Master, Business Management, 2007, NSYSU

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

Subjects/Keywords: restaurant; customer satisfaction

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APA (6th Edition):

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

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

Chicago Manual of Style (16th Edition):

Chen, Chieh-Jui. “The study on customer satisfaction of chain restaurant-The restaurant of Wang Steak Group.” 2007. Thesis, NSYSU. Accessed September 25, 2020. http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0710107-160006.

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

MLA Handbook (7th Edition):

Chen, Chieh-Jui. “The study on customer satisfaction of chain restaurant-The restaurant of Wang Steak Group.” 2007. Web. 25 Sep 2020.

Vancouver:

Chen C. The study on customer satisfaction of chain restaurant-The restaurant of Wang Steak Group. [Internet] [Thesis]. NSYSU; 2007. [cited 2020 Sep 25]. Available from: http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0710107-160006.

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

Council of Science Editors:

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

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


NSYSU

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

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

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

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

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APA (6th Edition):

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

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

Chicago Manual of Style (16th Edition):

Protulipac, Viktor. “Food Box - A business plan for a restaurant.” 2016. Thesis, NSYSU. Accessed September 25, 2020. http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0115116-112211.

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

MLA Handbook (7th Edition):

Protulipac, Viktor. “Food Box - A business plan for a restaurant.” 2016. Web. 25 Sep 2020.

Vancouver:

Protulipac V. Food Box - A business plan for a restaurant. [Internet] [Thesis]. NSYSU; 2016. [cited 2020 Sep 25]. Available from: http://etd.lib.nsysu.edu.tw/ETD-db/ETD-search/view_etd?URN=etd-0115116-112211.

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

Council of Science Editors:

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

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


University of Pretoria

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

Degree: 2010, University of Pretoria

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

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

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APA (6th Edition):

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

Chicago Manual of Style (16th Edition):

author], [No. “The relevance of the Bargaining Council on a group of small restaurant enterprises in Pretoria .” 2010. Masters Thesis, University of Pretoria. Accessed September 25, 2020. http://upetd.up.ac.za/thesis/available/etd-08042010-181331/.

MLA Handbook (7th Edition):

author], [No. “The relevance of the Bargaining Council on a group of small restaurant enterprises in Pretoria .” 2010. Web. 25 Sep 2020.

Vancouver:

author] [. The relevance of the Bargaining Council on a group of small restaurant enterprises in Pretoria . [Internet] [Masters thesis]. University of Pretoria; 2010. [cited 2020 Sep 25]. Available from: http://upetd.up.ac.za/thesis/available/etd-08042010-181331/.

Council of Science Editors:

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


Iowa State University

30. Wang, Xi. What tweets and retweets on twitter can tell for the restaurant industry: A big-data approach.

Degree: 2020, Iowa State University

 In the Internet age, the sheer volume of information can be generated and disseminated through online user-generated content (UGC). Within the context of Twitter, the… (more)

Subjects/Keywords: emotion; language style matching; restaurant; retweeting; Twitter

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APA (6th Edition):

Wang, X. (2020). What tweets and retweets on twitter can tell for the restaurant industry: A big-data approach. (Thesis). Iowa State University. Retrieved from https://lib.dr.iastate.edu/etd/17934

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

Chicago Manual of Style (16th Edition):

Wang, Xi. “What tweets and retweets on twitter can tell for the restaurant industry: A big-data approach.” 2020. Thesis, Iowa State University. Accessed September 25, 2020. https://lib.dr.iastate.edu/etd/17934.

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

MLA Handbook (7th Edition):

Wang, Xi. “What tweets and retweets on twitter can tell for the restaurant industry: A big-data approach.” 2020. Web. 25 Sep 2020.

Vancouver:

Wang X. What tweets and retweets on twitter can tell for the restaurant industry: A big-data approach. [Internet] [Thesis]. Iowa State University; 2020. [cited 2020 Sep 25]. Available from: https://lib.dr.iastate.edu/etd/17934.

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

Council of Science Editors:

Wang X. What tweets and retweets on twitter can tell for the restaurant industry: A big-data approach. [Thesis]. Iowa State University; 2020. Available from: https://lib.dr.iastate.edu/etd/17934

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

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