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Dissertations / Theses on the topic 'Catering'
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Clark, John R. "Relationship between productivity and catering technology in the hotel and catering industry." Thesis, Sheffield Hallam University, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.388457.
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Borrêga, Raquel Diniz da Gama Bento. "Inovação em catering aeronáutico." Master's thesis, Universidade de Lisboa, Faculdade de Arquitetura, 2018. http://hdl.handle.net/10400.5/16646.
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Dissertação de Mestrado em Design, com a especialização em Design de Produto apresentada na Faculdade de Arquitetura da Universidade de Lisboa para obtenção do grau de Mestre.Perspectiva do Design de Produto e Serviços, teve como objecto de estudo a procura de inovação em equipamento destinado a Catering Aeronáutico. Observado o equipamento actualmente existente (à escala internacional) para o serviço de refeições em diferentes companhias aéreas, especificamente em voos de Longo-Curso e em Classe Económica, considerou- se um conjunto de melhorias que possibilitariam: uma maior praticidade do serviço — tanto para passageiros, como para tripulantes de cabine — uma menor pegada ecológica e uma maior rentabilidade e optimização de recursos, benéficas para companhias aéreas e entidades fornecedoras. Além de se estudar de forma aprofundada o serviço de catering aeronáutico, procurou-se abordar o objecto de estudo da investigação no âmbito da compreensão do contexto da indústria no qual se insere, a Aviação Comercial. Assim, procurou-se entender de que forma as necessidades do mesmo se vão relacionando com o constante crescimento e desenvolvimento tecnológico observados e com um mercado culturalmente transformado, sendo de salientar a influência do fenómeno da Globalização em ambos os aspectos. À procura de fundamentação teórica sobre estas temáticas, acrescentou-se o aprofundar de conhecimento acerca de duas outras áreas: o Design de Produto e Serviços e Processos e Metodologias de Projecto em Design, constituindo-se a base para a formulação do argumento do trabalho desenvolvido. Numa segunda etapa, procurou validar-se este argumento, na prática e de forma iterativa, por meio de fases de pesquisa, de exploração e desenvolvimento de conceitos e de avaliação de protótipos. Estas actividades foram desenvolvidas junto de stakeholders relevantes para o objecto de estudo em questão e o resultado projectual alcançado foi representado através de protótipos e imagens foto-realísticas, também apresentados neste documento. Após testada a proposta final de equipamento, acredita-se que a investigação tenha demonstrado a possibilidade de inovação nos aspectos do serviço identificados e, consequentemente, de melhoria na experiência de bordo do segmento especificado da Aviação Comercial, assim como de optimização de recursos e de aumento de margem competitiva no mercado por parte de companhias aéreas operadoras deste serviço.
ABSTRACT: The theoretical-practical investigation presented in this document, elaborated in the Product and Services Design perspective, had as objective the research for innovation in Airline Catering equipment. Observing the currently existing equipment on an international scale for the service of meals in different airlines, specifically in Long-Haul flights and in Economy Class, we considered a set of aspects of improvement that would enable: a greater practicality of the service — both for passengers and cabin crew — a smaller ecological footprint, greater profitability and resource optimization, beneficial to both the airlines operating the service and their supplier entities. In addition to studying in depth the airline catering service, we have approached the study subject of the investigation within the comprehension of the industry context which it is part of Commercial Aviation. Thus, we sought to understand how its needs relate to the constant growth and technological development observed, and also to a culturally transformed market, with the need to highlight on the influence of the Globalization phenomena on both aspects. In the research of theoretical foundation about these themes, we added the deepening of knowledge in two other areas: Product and Services Design and Project Processes and Methodologies in Design, this way constituting the basis for the formulation of the argument of the work developed. On a second stage, we looked to validate this argument, in practice and in an iterative way, by means of research, concept exploration and development, and prototype validation phases. These activities were developed along with stakeholders relevant to our study subject and the projectual result achieved was represented by prototypes and renderings, also presented in this document. After testing the final equipment proposal, we believe that the investigation demonstrated the possibility of innovation in the identified aspects of the service and, consequently, of improvement on the specified segment of the Commercial Aviation’s on-board experience, as well as of resource optimization and increase of competitive margin in the market for airlines operating this service.
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Mottishaw, Julia Mary. "Potential bacteriological hazards in catering." Thesis, University of Huddersfield, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.238141.
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Climenhaga, Martha Anne. "Anaerobic digestion of catering wastes." Thesis, University of Southampton, 2008. https://eprints.soton.ac.uk/73611/.
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This research addresses gaps in current knowledge regarding process issues associated with long term semi-continuous digestion of food waste as a sole substrate, and the role of trace elements and biomass retention in digestion of food wastes. Source segregated food wastes were collected from a university catering facility and found, in characterisation studies, to have a total solids (TS) content of 28.1±0.25 %, a volatile solids (VS) content of 95.5±0.06% of TS and a chemical oxygen demand (COD) of 422±16 g kgwet weight -1. The total Kjeldahl nitrogen (TKN) and total lipid content were 22±1% and 3.8±0.24% of TS, respectively. The substrate was then processed during a number of digestion trials using mesophilic continuously-stirred tank reactors (CSTRs), to establish the suitability of this substrate for CSTR digestion. It was found that although good specific methane production of 0.36 l gVSadded -1 was obtained from the substrate, the process was unstable at a hydraulic retention time (HRT) of 25 days, with methanogenic failure occurring after 80 days or when the organic loading rate (OLR) was increased. Further digestion trials were initiated, therefore, to investigate the effects of trace element supplementation and extending HRT on process stability, areas for which there is little information in existing literature. Reactors with hydraulic retention times of 25, 30, 50, 100, and 180 days supplemented with a trace element solution showed stable digestion for longer periods than duplicate control digesters without supplementation. The time points of failure in the control digesters were shown to be related to washout time, as calculated using the HRT. Trace element supplementation allowed stable operation at an OLR up to 3.5 gVS l-1d-1, with specific methane production ranging from 0.41-0.47 l gVSadded -1 and VS destruction of 63-77%. Supplementation with trace elements did not, however, guarantee indefinite stable operation, as digesters at the shortest (25 days) and longest (180 days) retention time eventually showed methanogenic failure. A slow methanogenic biomass growth rate and accumulation of inhibitory substances, respectively, were hypothesised as possible reasons for these failures. Analysis of metal concentrations in the digestate showed that cobalt was the metal most likely to be responsible for the observed benefits of the mixed trace metal supplementation as the concentration of this increased in the supplemented digester whilst decreasing in its non-supplemented control. The relative importance of the liquid and solid fractions in maintaining stability were investigated in novel digestion trials in which solid and liquid retention times were uncoupled. Digesters with SRT of 25 days and HRT of over 150 days exhibited methanogenic failure after approximately 45 days. In contrast, reactors with SRT of over 150 days and HRT of 25 days maintained stable digestion, with specific methane production of 0.53 l gVSadded -1, and also showed recovery from a thermal shock applied during the experiment. Inhibitory compounds such as VFA were kept low by flushing through the system while alkalinity was regenerated by the action of biomass kept in the system. The retention of solids may also have facilitated the retention of trace metals.
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Yue, Chak-sang, and 茹澤生. "Aircraft catering facilities: Chek Lap Kok." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1994. http://hub.hku.hk/bib/B31982207.
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Eriksson, Kurt, and Liselotte Ekstrand. "Catering- och butikskock- ett specialutformat program." Thesis, Malmö högskola, Lärarutbildningen (LUT), 2006. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-33047.
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Syfte med detta arbete är att skapa förståelse för gymnasieskolans utbildningsinnehållpå Hotell och Restaurangprogrammet respektive Livsmedelsprogrammet i relation tillarbetslivets utveckling och utbildningsbehov. Genom en kartläggning av berördabranschers uppfattning om elevernas utbildningsbehov vill vi undersöka om det finnsbehov av att utveckla nytt specialutformat program med inriktning mot ”Butik ochCateringkock”.MetodVi har genomfört en kvalitativ studie, där vi gjort intervjuer med berörda branscher. Därsöker vi svar på frågan om utbildningsinnehållet på gymnasieskolans ”Hotell ochRestaurang program” och ”Livsmedelsprogram” motsvarar arbetslivets utveckling ochframtida krav på utbildningsbehov.ResultatResultatet inleds med en övergripande introduktion som handlar om förändrademattrender och livsstilar i dagens samhälle. Efter det redogör vi för resultatet av vårundersökning, uppdelat på två huvudteman: krav på eleverna och krav på utbildningen.Resultatet av vår undersökning visade att det finns ett behov av en specialutformadinriktning mot ”Butik och Cateringkock”. Det krav branschen ställer på vad en nyinriktning skulle innehålla är en kombination av det kursinnehåll som idag finns inomLivsmedelsprogrammets Färskvaruinriktning och på Hotell och Restaurangprogrammets Restauranginriktning.De nyckelord vi använt i vår studie är Utveckling, förändring, trender,specialutformat program, ”butik- och cateringkock”.
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Vaňková, Jana. "Design služeb Zátiší Catering Group, a.s." Master's thesis, Vysoká škola ekonomická v Praze, 2014. http://www.nusl.cz/ntk/nusl-191749.
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The thesis "Service Design of Zátiší Catering Group, a.s." is focused on the management of innovations and service design. The aim is to analyse and identify possible potential and opportunities for improvement of catering services in Zatiší Catering Group, a.s. Content of the thesis includes research of service design and innovation process, study based on application of the design service approaches, introduction of the study outputs, actual project of a new service design and recommendations. Following methods and techniques were used in research: persona, contextual interview, service safari, benchmarking, service blueprints, empathy map, product box. The thesis should contribute to the theoretical determination of service design and its following aplication in the design of a specific service. Final outcome of the study is a service proposal for a canteen in Lycée Français de Prague.
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Egberg, Mikkelsen Bent. "Miljøstyring i catering : teknologi, organisation, medarbejdere /." [København] : Veterinær- og fødevaredirektoratet, Institut for fødevareundersøgelser og ernæring - Storkøkkencentret : Nordisk bogcenter, 1998. http://hdl.handle.net/1800/497.
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Yue, Chak-sang. "Aircraft catering facilities : Chek Lap Kok /." Hong Kong : University of Hong Kong, 1994. http://sunzi.lib.hku.hk/hkuto/record.jsp?B25945373.
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Flamíková, Dominika. "Súčasné trendy a rozvoj technológií v stravovacích službách v leteckej doprave." Master's thesis, Vysoká škola ekonomická v Praze, 2012. http://www.nusl.cz/ntk/nusl-197289.
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The main objective of this diploma thesis is to analyze current trends in the airline catering. This thesis also focuses on the latest technologies developed for catering services in aviation. Important are also the results of a survey of the author of this thesis. The main task of the survey was to determine the importance of the airline catering for passengers, and thus for the aviation industry as a whole.
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Isabel, Gonzales Prada Carolina y. Gallegos María. "Organización de Eventos (HO08), ciclo 2014-2." Universidad Peruana de Ciencias Aplicadas - UPC, 2014. http://hdl.handle.net/10757/324108.
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El curso se ocupa de la organización de eventos hoteleros en toda su extensión. Cubre diversos aspectos como servicio de eventos en mesa, servicios de coctelería, catering, organización de conferencias, simposios y otros.
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Casselman, Amy L. "Local foods movement in the Iowa catering industry." [Ames, Iowa : Iowa State University], 2010. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:1476283.
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Ho, Lai-chu, and 何麗珠. "Waste management in in-flight catering service industry." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2000. http://hub.hku.hk/bib/B42575394.
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Lucas, Rosemary. "Employee relations in the hotel and catering industry." Thesis, Manchester Metropolitan University, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.337843.
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Sichler, Radim. "Návrh na rozšíření gastronomických služeb firmy Imperial Catering." Master's thesis, Vysoké učení technické v Brně. Fakulta podnikatelská, 2007. http://www.nusl.cz/ntk/nusl-221588.
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This study deals with creating suggestions for extension of gastronomic services in the IMPERIAL CATERING, company. It describes and analyses gastronomy and the business environment in which company operates. It also tries to find ways of improving services and that way to establish and improve the company’s position on the market.
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Ho, Lai-chu. "Waste management in in-flight catering service industry." Click to view the E-thesis via HKUTO, 2000. http://sunzi.lib.hku.hk/hkuto/record/B42575394.
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Zhao, Rong. "A catering theory of revenue benchmark beating behavior." Diss., University of Iowa, 2010. https://ir.uiowa.edu/etd/634.
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This paper tests a revenue catering theory under which investors have time-varying demand for revenue growth and managers will cater to this demand by delivering higher revenue when investors place a higher premium on revenue. I document the time-series variation in the "revenue surprise premium" - a proxy for investor demand for revenue growth, where the "revenue surprise premium" is measured as the earnings announcement period stock return response to good news in revenue after controlling for news in earnings. I investigate whether managers cater to the time-varying "revenue surprise premium" by meeting or beating market expectations of revenue. I find evidence consistent with revenue catering behavior. Firms are more likely to meet or beat analyst forecasts of revenue when the previous quarter's revenue surprise premium is high. I also find evidence that firms use aggressive revenue recognition practices when catering to investors. The results are most pronounced among firms in high-tech and health sectors whose revenue surprise premiums are higher relative to other sectors.
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Marzano, M. A. "FOOD SAFETY IN CONVENTIONAL AND INNOVATIVE CATERING SYSTEMS." Doctoral thesis, Università degli Studi di Milano, 2011. http://hdl.handle.net/2434/153540.
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Cook-serve method in mass catering establishments: is it still appropriate to ensure a high level of microbiological quality and safety?
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The purpose of this study was to evaluate the hygienic quality of three traditional “cook-serve” catering establishments in Lombardy, Italy (with an output ranging from 800 to 1700 meals a day), by monitoring the microbiological quality and safety of foods ready for consumption (n = 727), tap water (n = 32), microfiltered drinking water (n = 28), food contact surfaces (n = 280), and food handlers (n = 76). The food contact surfaces showed unacceptable contamination in 17.1% of samples. The hygienic level of the washed hands of food workers was very high, since only 1.3% of samples showed unacceptable contamination. Food sample analyses highlighted a percentage of samples that did not conform to microbial reference standards: the presence of Listeria monocytogenes was found in 11.5% of “soft cheese” samples. Staphylococcus aureus non-conforming percentages ranged from 2.2% for “first and second courses” to 34.6% for “soft cheeses”; Escherichia coli, from 2.7% for “raw vegetables” to 7.7% for “soft cheeses”; total coliforms from 6.7% for “first and second courses” to 76.4% for “raw vegetables”. The results of the water analysis indicated a high frequency of contamination with Pseudomonas aeruginosa (21.4% for microfiltered drinking water and 21.9% for tap water samples). In conclusion, the results suggest that more effort should be made in the application of HACCP principles. In addition in order to ensure a higher level of microbiological safety of meals, various changes in the timing of food preparation and holding temperatures are needed.
Food safety in commercial catering
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The catering industry plays a very important role in public health management, because about 30% of total daily meals are consumed in catering industry establishments (restaurants, cafeterias bars). In this context, food safety was evaluated in 20 catering centres by means of microbiological analyses of different categories of meals. Results demonstrate that there was a significant decrease in microbial contamination between 2006 and 2007; no pathogens were found in 217 samples examined; this result was obtained by improving voluntary controls.
Monitoring the bacteriological quality of Italian bottled spring water from dispensers
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The bacteriological quality of unprocessed bottled spring water was evaluated, through enumeration of heterotrophic plate count at 22 and 37 °C, total coliforms, Escherichia coli, intestinal enterococci and Pseudomonas aeruginosa. The aims of the research were to monitor the hygiene of bottled spring water and to evaluate the effectiveness of the dispenser sanitation procedure, reproducing field conditions. In total, 120 water samples were analyzed. The results indicated a high contamination frequency with P. aeruginosa (57.5%) and therefore the need to refine hygiene in the bottling plant and in the dispenser sanitation procedures.
Microbiological quality and safety of refrigerated precooked lasagna packaged under modified atmosphere for Italian school catering
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The aim of this study was to evaluate the microbiological quality and safety of refrigerated precooked lasagna prepared in a traditional “cook-serve” centralized kitchen for up to 28 days of storage. Two preparation methods (hot and cold sauce layering) and two materials (polyethylene and cellulose) for packaging under a modified atmosphere were tested. Microbiological analyses focused on pathogenic and potential-pathogenic microorganism markers (Salmonella spp., Listeria monocytogenes, Bacillus cereus, Escherichia coli, Staphylococcus aureus, and spores of sulphite-reducing clostridia), and on the evolution of spoilage-hygiene markers: mesophilic and psychrotrophic aerobic bacteria, total coliforms and lactic acid bacteria. In total, 81 samples were analysed at intervals of 7 days. No pathogenic microorganisms were detected in all the samples examined for up to 28 days of storage. 37% of samples were positive for S. aureus. After cooking all the samples were in a situation of conformity according to the limits established. In conclusion, the hot sauce layering method associated with polyethylene packaging resulted the most effective productive solution for prolonging the shelf-life of packaged precooked lasagna for up to 21 days.
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Zrcková, Kateřina. "Analýza možnosti stravování zaměstnanců." Master's thesis, Vysoká škola ekonomická v Praze, 2007. http://www.nusl.cz/ntk/nusl-4899.
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The thesis characterizes the catering services. Especially the purpose catering and its largest part, which is - employee's catering. It shortly describes its development and present condition. It describes the possibilities of catering services at the Prague Ruzyne airport / particularly concentrating on the two biggest companies CSA a.s. and Prague airport/. The conclusion of the diploma work is focused on the satisfaction of the employees with offered catering services at the airport Prague.
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De, Wet Cynthia. "The role of packaging in customer satisfaction within the supply chain a study in the airline industry /." Diss., Pretoria : [s.n.], 2007. http://upetd.up.ac.za/thesis/available/etd-07142008-085724.
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Hwang, Li-Jen Jessica. "An investigation of the quality of meal service in NHS Acute Trusts." Thesis, University of Surrey, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.365140.
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Hsueh, Ching-Tsu. "A duty/task analysis survey for carterers [sic] in the University of Wisconsin-Stout dining service." Online version, 2002. http://www.uwstout.edu/lib/thesis/2002/2002hsuehc.pdf.
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許潤詒 and Yun-yee Encon Hui. "Strategic development of inflight catering in the Asia Pacific." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1997. http://hub.hku.hk/bib/B31267956.
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Lau, Kit-ling Rossana, and 劉潔齡. "Strategy for information management in the airline catering business." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1995. http://hub.hku.hk/bib/B31266605.
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De, Laurentiis Valeria. "Environmental sustainability assessment of the primary school catering sector." Thesis, University of Birmingham, 2018. http://etheses.bham.ac.uk//id/eprint/8183/.
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Current food production and consumption practices are depleting natural resources and polluting ecosystems at a rate that is unsustainable and are one of the main causes of anthropogenic climate change. If this trend does not change, externalities of food production will be exacerbated in future decades due to population growth and increasing living standards. A shift towards low impact diets has been proposed as part of the solution. The public food sector offers tremendous potential for influencing such a shift; however currently in the UK this potential is only partially exploited as national guidelines for public food procurement avoid promoting the adoption of low impact menus. This doctoral research aims at addressing this shortfall by creating a procedure for the design of low impact primary school menus. This is informed by a life-cycle based tool (the Environmental Assessment Tool of School meals, EATS) that enables catering companies and local authorities to self-assess the environmental impact of a meal in terms of its carbon and water footprint, with the purpose of identifying hotspot meals and comparing alternatives in the design of new menus. The data underlying EATS includes the results of a meta-analysis of the existing literature on the carbon footprint of 110 food products commonly used in the preparation of primary school meals in the UK. To validate EATS, a statistical analysis of the underlying data was performed, feedback from its potential users was collected, three case study analyses were developed, and the results provided were compared with existing studies.
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Adolfsén, Emmy. "Webbplats för Vemdalen Catering : Funktionalitet mot användarvänlighet i Wordpress." Thesis, Mittuniversitetet, Institutionen för informationssystem och –teknologi, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:miun:diva-42145.
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The objective of this project is a, for client, optimized website built in Wordpress using Beaver Builder and Beaver Themer plugin, together with a basic set of chosen plugins for a modern, secure and cost effective Wordpress site. The projects also includes an evaluation of and analysis about how functionality and design could be prioritized for optimal delivery and client satisfaction. The purpose is to get a satisfied client and to procure enough knowledge to build websites in Beaver Builder with a healthy priority of funcionality and design. A market research have been done with questions about websites within the swedish hospitality industry. The design have been made, with the result in consideration, to be clear, simple and, with the help of pictures, to bring the right sense of purpose.Usability testing on both big screens and small screens have been made with surveys. The result shows that the website is clear, neat and easy to navigate. The website of Vemdalen Catering have been published on the domain vemdalencatering.se. The website is built in Wordpress with chosen plugins. The design is responsive, works well on different screen sizes and is, according to usability testing, also user friendly.Validation has been performed and shows results following the set objectives. Search engine optimization has been performed. Evaluation and analysis from the result of usability testing, market research, SE ranking and Google Analytics shows that a priority for design and experience in many cases can be higher than availability, depending on target group, and that more work is needed to rank higher up in Googles search engines and essentially aquire more visitors on the website.Projektets mål är en, för kund, optimerad webbplats byggd i Wordpress med tillägget Beaver Builder och Beaver Themer samt en grunduppsättning av valda tillägg för en modern, säker och kostnadseffektiv Wordpressajt. Projektet ska även innefatta en utvärdering och analys av hur funktionalitet och design kan prioriteras för optimal leverans och kundnöjdhet. Syftet är en nöjd kund samt att införskaffa tillräcklig med kunskap för att bygga webbplatser i Beaver Builder med en sund prioritering av funktionalitet och design. Marknadsundersökning har gjorts med frågor om webbplatser inom svensk besöksnäring. Utefter resultatet har designen gjorts för att vara tydlig, enkel och för att, med hjälp av bilder, få rätt känsla. Användartester på både stora skärmar och små skärmar har utförts i form av enkäter. Resultaten visar på en tydlig, snygg och lättnavigerad webbplats.Vemdalen caterings webbplats har publicerats på domänen vemdalencatering.se. Webbplatsen är byggd i Wordpress med valda tillägg. Designen är responsiv och fungerar bra för olika skärmstorlekar samt är enligt användbarhetstester även användarvänlig. Validering har utförts med resultat som följer de utsatta målen. Sökmotoroptimering har utförts. Utvärdering och analys med hjälp av användartester, marknadsundersökning, SE ranking och Google Analytics visar att prioritet för design och upplevelse i många fall kan vara högre än tillgänglighet, beroende på målgrupp, och att mer arbete behövs för att ranka högre i Googles sökmotor och få fler besökare till webbplatsen.
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Baxter, Susan C. C. "A political economy of the ethnic chinese catering industry." Thesis, Aston University, 1988. http://publications.aston.ac.uk/12180/.
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The present political climate in which the ideals of entrepreneurship and self-help are strongly encouraged has drawn attention to those ethnic minorities noted for their entrepreneurial activity. Since the Chinese appear to be an exemplary case in point, this thesis focusses upon the historical material conditions which have led to the formation of a Chinese 'business* community in Britain, both past and present As such, it rejects the theories of cultural determinism which characterise most studies of the Chinese. For rather than representing the endurance of cultural norms, the existence of the contemporary Chinese 'niche' of ethnically exclusive firms in the catering industry is due to the conjunction of a number of historical processes. The first is the imperialist expansion into China of Britain's capitalist empire during the nineteenth century which established a relationship of dependency upon the interests of British capital by colonial Chinese labour. The second is the post war development of the catering industry and its demand for cheap labour as administered by the British state together with the contemporaneous development of the agricultural economy of colonial Hong Kong. Far from representing a source of material benefit to all, the ethnic Chinese 'niche' in catering is highly exploitative and merely underlines the racial oppression of Chinese in Britain. Attempts to promote business interests within the ethnic community therefore serve merely to entrench the structures of oppression.
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Lau, Kit-ling Rossana. "Strategy for information management in the airline catering business /." Hong Kong : University of Hong Kong, 1995. http://sunzi.lib.hku.hk/hkuto/record.jsp?B14040293.
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Hui, Yun-yee Encon. "Strategic development of inflight catering in the Asia Pacific /." Hong Kong : University of Hong Kong, 1997. http://sunzi.lib.hku.hk/hkuto/record.jsp?B18831461.
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Nenáhlová, Jana. "Analýza ekonomických dopadů využití stravenek v zaměstnaneckém stravování." Master's thesis, Vysoká škola ekonomická v Praze, 2011. http://www.nusl.cz/ntk/nusl-115472.
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This thesis deals with a employee catering system in the Czech Republic. The first part provides a brief history of catering and identify ways to ensure catering for employees in the Czech Republic. The thesis focuses on the use of vouchers. It analyzes the attitude of employees, employers and owners of restaurants on the vouchers. At the end are defined effects on employees, employers and restaurant, in case the tax advantage of meal voucher was cancelled. The thesis includes an illustrative example of the impact of a particular restaurant.
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Hon, Kwok-hung Martin. "Materials and waste management in the Hong Kong catering industry." Hong Kong : University of Hong Kong, 2002. http://sunzi.lib.hku.hk/hkuto/record.jsp?B25439121.
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Ganchinho, Sérgio. "A implementação de um serviço de catering na Manutenção Militar." Master's thesis, Academia Militar. Direção de Ensino, 2009. http://hdl.handle.net/10400.26/7176.
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Este trabalho científico enquadra-se no domínio da Logística e subordina-se ao tema “Implementação de um Serviço de Catering na Manutenção Militar”. O objectivo que presidiu a sua realização foi a análise, da possibilidade, daimplementação de um Serviço de Catering no Exército.
A primeira parte deste trabalho é composta por uma revisão da literatura referente aos temas estudados, para melhor enquadrar o tema em estudo. Na segunda parte do presente trabalho, são apresentados e estudados quinze Questionários, procedendo-se à respectiva análise. Pretende-se assim ir ao encontro da vertente prática requerida para o desenvolvimento deste trabalho e prossecução dos objectivos inicialmente delineados.
O trabalho encontra-se dividido em cinco fases, que são: Introdução do trabalho; Enquadramento teórico ou revisão da literatura; Metodologia da investigação de campo; Apresentação e discussão dos resultados e algumas conclusões e recomendações. No decorrer da investigação, foi possível constatar que o Catering é uma preocupação transversal às empresas de vários ramos. Actualmente é grande o número de empresas ou estabelecimentos, quer público, quer privados, que faz uso do Serviço de Catering. De facto a ideologia do Catering é hoje amplamente defendida.
De uma forma geral, constatou-se que o Catering tem um grande potencial de crescimento, é um serviço que pode eventualmente enquadrar-se, com as devidas adaptações, na estrutura e missão do Exército.Abstract This scientific work falls within the field of Logistics and subordinated to the theme "Implementation of a Catering Service in Manutenção Militar". The purpose was to conduct its analysis of the possibility of implementing a Catering service in the Army. The first part of this work consists of a literature review concerning the topics studied, to better frame the issue under study. In the second part of this work are presented and analyzed fifteen Questionnaires, and proceed to their analysis. It is well to meet the practical aspects required for the development of this work and further the initially objectives imposed. The work is divided into five phases, which are: Introduction of the work, or theoretical framework literature review; methodology of field research; presentation and discussion of results and some conclusions and recommendations. During the investigation, it was possible to see that the cross Catering is a concern to companies of various branche. Today there are a large number of firms or establishments, whether public or private, which makes use of the Service Catering. In fact the ideology of Catering is now widely advocated. Overall, the Catering has great growth potential, is a service possibly possible to be managed, with adaptations, to the structure and mission of the Army.
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Hon, Kwok-hung Martin, and 韓國雄. "Materials and waste management in the Hong Kong catering industry." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2002. http://hub.hku.hk/bib/B43894938.
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Patiar, Shyam Sunder. "Vocational education and training in the hospitality and catering industry." Thesis, University of Liverpool, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.440769.
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Díaz, Bejarano Daniela, and Roca Juan Carlos Simancas. "CATER2ME : market place online de catering en Ciudad de Panamá." Tesis, Universidad de Chile, 2018. http://repositorio.uchile.cl/handle/2250/167996.
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TESIS PARA OPTAR AL GRADO DE MAGÍSTER EN ADMINISTRACIÓNDíaz Bejarano, Daniela, [Parte I], Simancas Roca, Juan Carlos, [Parte II]
Cater2me trae una propuesta innovadora sin competencia directa actual, que busca digitalizar la industria tradicional del catering en Ciudad de Panamá, a través de un modelo de negocio de marketplace de dos vertientes que conecta a personas que buscan la comida ideal para su evento cotidiano y de pequeña escala (usuarios) con empresas medianas y pequeñas de catering (clientes). Mediante una aplicación móvil los usuarios podrán encontrar de manera rápida y sencilla el mejor servicio de catering para eventos cotidianos que se ajusta a sus necesidades, presupuesto y tiempo. Un beneficio que en paralelo crea también valor para los clientes al poder aumentar el alcance de su oferta, dar mayor visibilidad y acceso a su servicio con un bajo esfuerzo de captación de potenciales consumidores. La oportunidad de negocio que busca capitalizar Cater2Me masificando la propuesta actual de servicios de catering, que a hoy atienden eventos cotidianos y de menor escala, no solo está avalada por encuestas a potenciales usuarios, quienes respondieron en un 94% con afirmación para utilizar la aplicación para su evento, sino también está respaldada por tendencias mundiales, como lo es el incremento en el uso de la tecnología para la solicitud de servicios de catering. Solo en España “El 60% de las solicitudes de catering, realizadas durante todo el año, han sido para eventos pequeños o medianos”; “Los servicios para fiestas de cumpleaños son los que más piden los clientes.” (Revista Gestión de Restaurantes, 2015). Se estima un mercado meta por un valor de US$ 4.755.641 de dólares anuales conformado por 43.916 personas entre los 25 y 44 años de edad, con ingresos mensuales mayores a US$1,300 dólares en Ciudad de Panamá para el 2017, del cual se espera capturar un 5% de penetración en el primer año equivalente a US$ 237.782 dólares anuales. A esto se suman las oportunidades de escalabilidad que Cater2me puede implementar en el corto y mediano plazo sin mayores inversiones adicionales a las hechas inicialmente, pues las funciones y servicios con las que contará la aplicación desde su lanzamiento seguirán vigentes y útiles para ejecutar las estrategias de crecimiento de diversificación relacionada y desarrollo de nuevos mercados con el producto actual.
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Santos, Miguel. "Outsourcing nos serviços públicos." Master's thesis, Academia Militar. Direção de Ensino, 2010. http://hdl.handle.net/10400.26/7153.
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No dia-a-dia das organizações tomam-se decisões e realizam-se tarefas de modo a cumprirem os seus objectivos. Estas gerem recursos cada vez mais escassos, deste modo é necessário que haja uma boa empregabilidade dos mesmos. É fundamental que as organizações evoluam e adoptem mecanismos que lhes permitam facilitar processos e gerir recursos de forma económica, obtendo o máximo de eficácia e eficiência. Esta investigação foca-se no outsourcing de serviços, especial no catering. Efectua-se uma análise comparativa dos valores referentes ao serviço de alimentação na Sede da Academia Militar, entre a Manutenção Militar e duas empresas de catering. Este trabalho estrutura-se em três partes fundamentais. Primeiramente efectua-se o enquadramento teórico em que se aborda o conceito do outsourcing e a sua aplicabilidade na Academia Militar.
Posteriormente, expõe-se o trabalho de campo, com uma análise e apresentação dos resultados obtidos durante as entrevistas, questionários e estudo de caso. Constat a-se que as pessoas se encontram satisfeitas com o serviço de catering na unidade analisada, tendo em conta as áreas relevantes apontadas pelos entrevistados.
Por fim, tece-se as considerações finais e linhas futuras de investigação, onde se verifica que o catering é uma ferramenta vantajosa para a Academia Militar. Este pode ser a resposta para alguns dos actuais problemas, pois permite uma redução de custos e um elevado grau de satisfação.Abstract Every organization makes decisions and carries out tasks, which are intended to achieve certain objectives. It also manages resources which are increasingly scarce, so there must be an efficient use of them. It is essential that organizations evolve and adopt mechanisms in order to facilitate processes and the management of resources economically, achieving the maximum effectiveness and efficiency. This research focuses on outsourcing services, particularly in catering. It was made a comparative analysis of the food service price on the Military Academy Headquarters, between the Manutenção Militar and two catering companies. This work was structured into three main parts. Firstly, it was made a theoretical Framework, where the concept of outsourcing is analyzed as well as its applicability to the Military Academy. It is then exposed the field work, with an analysis and presentation of results obtained during the interviews, questionnaires and case study. It was found that the people are satisfied with the catering service in the analyzed unit, taking into account the relevant areas identified by the interviewees. Finally, the final considerations and future lines of research were advanced. It w as found that catering is an advantageous tool for the Military Academy. This may be the answer to some of the problems that take place nowadays, because it allows a reduction in costs and a high degree of satisfaction.
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Idriss, Johaina. "Exploring hygiene compliance in the small independent restaurant sector in Abu Dhabi." Thesis, University of Chester, 2017. http://hdl.handle.net/10034/620839.
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Introduction: Food safety is widely recognised as one of the problems in the fight for improving public health. Many governments are trying to improve public health through reducing foodborne illnesses and setting the climate for implementing HACCP-based food safety management systems (FSMS). Following the global trend, Abu Dhabi Food Control Authority (ADFCA) launched the HACCP for Catering Project (2010 – 2014), which aimed at helping foodservice businesses, licensed in the Emirate of Abu Dhabi, in implementing HACCP-based FSMS. Purpose: The project team recognised the limited resources and the diversity in education levels, ethnic backgrounds, and number of languages spoken among managers/supervisors and food handlers, as points of concern in the small independent restaurant (SIR) subsector. Thus, the Salamt Zadna (SZ) initiative, a simplified FSMS, was developed to train SIRs on implementing a set of safe operating procedures to improve compliance with food safety laws and regulations. Previous studies in the GCC region have mainly focused on governments’ attempts to enhance public health by developing laws, regulations, and policies, and recounting the barriers to implementing food safety controls. Methodology: This thesis took a different approach to food safety issues in the GCC region. It is comprised of two studies, which were conducted in two groups of SIRs – seven SZ participants and five non-participants – licensed in Al Ain, a major city in the Emirate of Abu Dhabi. The first explored awareness and understanding of food safety, related laws, regulations, and policies, and attitudes towards ADFCA services and inspectors, among managers/supervisors, by interviewing them. The second examined the efficacy of SZ in improving food handlers’ food-safety behaviours by observing their conduct, and comparing between the two SIR groups. Results: The study indicated low levels of awareness and understanding of food safety, related laws, regulations, and policies, in both groups of managers/supervisors; regardless of whether or not they were SZ Cparticipants. Both groups of interviewees expressed both negative and positive attitudes towards ADFCA’s services and inspectors; sometimes by the same interviewees, within the same, or between the two groups. However, SZ participating SIRs were slightly more positive than their counterparts. Key results highlighted the low impact of SZ on changing food handlers’ behaviours, except in two areas; namely, the food handlers working in SZ-participating SIRs scored higher than the other group in handwashing and changing gloves between handling raw meats and other foods. Implications: This research adds a new dimension to the food safety profile of the UAE, since it is the first of its kind in the UAE and the region as a whole. Its originality opens the door for other researchers to increase the volume of research in this field, which would help in understanding and tackling the barriers to improving the food safety status in the country, as well as the region.
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Quispe, Tocto Francisca Jeannet, and Tocto Francisca Jeannet Quispe. "La calidad del servicio de catering, en el sector social, de la ciudad de Chiclayo, 2014." Bachelor's thesis, Universidad Católica Santo Toribio de Mogrovejo, 2015. http://tesis.usat.edu.pe/jspui/handle/123456789/422.
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Trabajo de suficiencia profesionalEl servicio de catering se ha vuelto muy solicitado en los eventos sociales, la importancia que tiene para resaltar los diferentes eventos, pone de manifiesto el impacto que tienen las empresas de servicio de catering. Esta investigación se realizó en el ámbito de la ciudad de Chiclayo. La investigación tuvo como objetivo conocer la calidad del servicio de catering en el sector social, de la ciudad de Chiclayo, durante el año 2014, para saber si se ofreció un buen servicio a los clientes, no obstante con esta investigación también se identificó a las empresas de Catering solicitadas. El diseño de la investigación es cuantitativo. Los datos fueron procesados mediante el programa “Excel 2010”, donde se usaron algunas tablas y gráficos estadísticos, los cuales sirvieron para evidenciar y verificar correctamente los resultados, consecutivamente el análisis y su respectiva interpretación. La muestra fue de 384 personas del distrito de Chiclayo.
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Tsai, Ming-Chi, and 蔡銘豈. "Key Factors for Airline Catering Quality–A Case Study of China Pacific Catering Services." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/94d233.
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碩士中原大學
企業管理研究所
103
ABSTRACT With the adoption of the two-day weekend, the increment of GDP, and longer leisure time, tourism market shows a stable growth trend and traveling abroad has become a major option in people’s leisure activity plans. Under the situation of increasing competition in the aviation industry, airline companies have to show their uniqueness of service quality to catching consumers’ attention and loyalty. Also, airline catering is one of the main aspects and some airline companies take it as a selling point to drawing customers. Food catering is one of the top three service qualities on board and it affects airline customers’ satisfaction To airline catering industry, Aviation Company is the customer who purchases products and services of airline catering, and on-board tourists are airline catering products and service users. This study adopts PZB model and DANP method to reason out cause-effect relations between criteria and key factors of catering quality from Aviation Company and tourists. Understanding the consistency of thoughts and need between Aviation Company and tourists and to offer some suggestions to airline catering company. The results show that the key factors affecting the quality of airline catering are quality of catering service, options of catering service, customized dining and variability of food. Furthermore, the performance of these four key factors is poor and it is need to be improved. Many factors affect the quality of airline catering and every Aviation Company has different considerations. Therefore, there should be a systematic way of evaluation as a reference for enterprise management. We wish the outcomes of this study will be helpful for Taiwan’s airline catering companies during their improvement process. Keywords: Airline catering qaulity, PZB, DANP, Key factor, Airline catering servie.
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Yang, Xing-Chung, and 楊興中. "Marketing Strategy of Catering Industry." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/dgagjq.
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碩士亞洲大學
經營管理學系碩士在職專班
105
The purpose of this study is to understand the relationship between online marketing and catering industry, to conduct interviews with restaurant operators in real time, and to plan and conduct a series of interviews and questions by way of prior communication and understanding. Summed up the network marketing in the restaurant industry, a key factor. The results of the study found that the past, the restaurant industry, customers are passive acceptance of marketing strategies, but now the customer and the industry is a reciprocal, making friends relationship. Therefore, want to create customers, the key to success or failure is to touch the customer's senses, with the resonance. For the restaurant industry, food is not the only focus, must be through the various elements of the restaurant, in order to meet the different styles of customers. The conclusions are as follows: First, you can establish a profound experience: the establishment of restaurant brand positioning. Second, to share customer experience: to enhance the customer's preferences of the restaurant, feel, virtually let the parties become important marketing channels for the restaurant. Third, make good use of marketing materials and pipelines, to create the number of visitors: experience and sharing is the essence of restaurant marketing, and marketing the best way is to make good use of marketing materials, to convey the marketing theme you want to elaborate.
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Cheng, Wen-Hsine, and 鄭文賢. "Managerial Overconfidence and Catering Effect." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/13177941495757417841.
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碩士國立雲林科技大學
財務金融系
102
Baler and Wurgler (2004) proposed the famous cater to the theory put forward to meet the famous theory, there are three main factors to cater to the theory: (1) lack of information, the company distributed dividends, with the changing needs of time ; (2) limit arbitrage demand will affect prices; (3) catering investor demand. This paper attempts from the investor's point of view to study the needs of managers dvidends payment motivation. Assuming investor demand for dividends over time, preferences change, so managers will cater to investors of the needs of changing dividend policy. Factors affecting dividend policy dividend policy by many factors, from the four variables Fama and French (2001) proposed: The proposed four variables: asset growth rate, return on total assets, the net market value ratio, size of the company company size, you can see most of the factors that can be seen most of the factors and the company's own profit performance related. But in addition to these factors, modern finance has been integrated into the factors adding behavior research in traditional financial theory, the assumption that people are rational, but after a number of major economic events can be found after the person is not rational gradually, there are many economic events are caused by human dominated.Taylor and Brown (1988) proved that most people think they are better than ordinary people, and for the ability to evaluate the expected higher than the equivalent person.Gervais,Heaton and Odean (2002) proposed study senior managers tend to overconfidence three reasons, complex transactions, self-owned and associated information asymmetry (Rotemberg and Saloner,2000；Van den Steen,2004) pointed out that CEO and senior managers are helmsman of company’s major decesions. In this paper, based on the catering theory to join a proxy as overconfidence, to investigate whether overconfidence manager by catering effect will be more pronounced. Research findings show that overconfident managers will cater to investors to change the dividend policy, however, compared with under rational manager, did not produce a more significant effect.
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Lin, Hsiang-I., and 林湘釔. "Taiwanese Banzhuo (banquets catering) Culture." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/97896675675498565448.
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博士中國文化大學
史學系
101
"Banzhuo"（banquet catering）is a common banquet style in Taiwan society, it’s often used in weddings and folk worship activities. This thesis try to from the perspective of development, traditional cultural, social demand, industry structure and food specialties to observe Taiwanese "Banzhuo" culture, and from which to construct a set of core theory - "eating together" and "suitable eating". I hope this dietetic argumentation can contribute to the understanding of Taiwanese "Banzhuo" culture.
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Wang, Ming-Huang, and 王明煌. "A Study on Traditional Catering Industry:A Case of A-Yong Jia Catering Service in Tainan." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/87dqgz.
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碩士國立高雄餐旅大學
台灣飲食文化產業研究所
103
The custom of holding banquets, commonly referred to as Bando (literally means “to set tables”)in Taiwan, is one attached to life rituals.It is a custom of the common folk that best expresses Taiwanese food culture. Due to the growingly stricter requirements of the Environmental Quality Act, as well as the restaurant industry suffering under a sluggish Taiwanese economy, the number of catering service providers has shown an upward trend in recent years. However, this has created a number of issues, e.g. hygiene, noise and traffic jam, that have severely impacted the traditional Bando industry, which is characterized by its flexibility to provide catering service. Nonetheless, there are still chefs who have persisted and flourished in the Bando industry, unscathed by the abovementioned issues. Hence, this paper presents a case study of A-Yong Jia Catering Service, and examines its sustainable management strategies and transformation process. This paper further analyzes data stored in its reservation database, and conducts on-site observations of banquets. Findings of the study are as follows: A-Yong Jia Group sequentially established A-Yong Jia Catering Service, Cultural Plaza and Splendid Restaurant, and then set up Crown Prince Business Firm and A-Yong Jia Food Products Co., Ltd., implementing corporate management in the traditional Bando industry. Furthermore, A-Yong Jia introduced the concept of mobile catering from Europe, and refitted the first mobile catering vehicle in Taiwan, which was a pricy investment. This shows that A-Yong Jia has its own unique take on transforming the Bando industry – sustainable operation can only be achieved through constant change, adjustment and improvement.
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Chao, Yi-Jou, and 趙怡柔. "A Study of the Thematic Catering Business Strategy in Taiwan--The Case of Deacon Catering." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/dz3ncf.
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碩士嶺東科技大學
國際企業系碩士班
103
This study examined the business strategy, future operations and development of deacon restaurant among the theme restaurant. Porter business strategy five forces analysis, SWOT analysis, SWOT a cross analysis, and open-enden interviews were used to discuss the related business strategy of deacon restaurant. The results from the SWOT analysis indicated that: for the strengths, deacons with catering and security, deacons with professional service distinctive, elegant environment, unique marketing approach. Next, for the weaknesses, lacking of professionals, funding is less than the recovery rate, the market narrow, high prices. Third, for the opportunities, there are target market, habits change, economic capacity, convenient transportation, the government improves implement policies. Fourth, for the threats, because the restaurant industry is increasingly saturated market has many competitors and alternatives, particularly for the serious problems of food security, wages also adjust working hours. In addition, this study further indicated from the SWOT cross analysis that: business deacon restaurants, should maintain ownership diet sophisticated, professional services, environmental caring and deacons special theme, leveraging the convenience of transportation mansion, through the power of the community to spread word of mouth started to increase opportunities and improve overall service quality and diversified food and beverage services through advantage. Next, using work-study or part-time rotating system to resolve labor costs and take staff training and effective use of marketing management manufacture deacon tuning selling point, and then word of mouth marketing way, expanding the target market, the use of "liposuction pricing", so the price and enjoy the value of consistency. Third, reward system increase incentives to improve operating margins, improve employee turnover to increase solidarity, market positioning to change the problem of narrow and brand awareness.
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LIN, SZU-HSIEN, and 林思賢. "Dividend Catering, Investments and Future Profitability." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/64844128638919138247.
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博士國立中正大學
企業管理研究所
99
This study examines the association between dividend catering and subsequent investment and future profitability. The ‘free cash flow’ hypothesis implies that high cash dividend payouts will reduce agency costs, while ‘retained earnings’ hypothesis implies that high stock dividends will signal optimism. This study first follows Li and Lie’s (2006) approach to build a catering model that includes stock dividends. In addition, this study verify whether demand pressure induce firms to pay dividends, and then examine the relation between stock dividends and subsequent investment and long profitability. The empirical results show that firms do take dividend catering into account when making decisions of dividend changes. Meanwhile, stock dividends do not affect subsequent investments in fixed assets, but do affect the increase of total assets. Additionally, stock dividends are found to be followed by long term profitability. Notably, this study proposes a new ‘balanced dividend hypothesis’ and demonstrates whether managers also take stock dividends into account when considering the current price and long term future value of their firms.
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陳冠蓉. "Evaluation of Intangible Assets- catering industry." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/12751832114566552591.
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碩士開南大學
國際企業學系
104
The value of the intangible assets has already surmounted the physical assets gradually in enterprises, but it is very difficult to appraise the value of intangible assets. An effective performance evaluation method can not only help investors make investment decisions but also help managers make management decisions to improve the value of firm. We conduct extensive experiments on publicly available databases to verify the efficacy of the proposed algorithm and corroborate the above claims. This paper focuses to investigate the relative value distribution of corporate intangible assets, and this links closely to the concept and application of EVA and CIV developed by Stern Stewart Co.,(1989) and NCI.There are a lot of shortcomings in practice at present. Therefore, this article puts forward the possibility of legalization of valuation intangible assets, and expects to make the valuation system more perfect by analyzing this issue. For the purpose of exploring the importance of cost of capital on performance valuation, we tested the explanatory ability of CIV, EVA, and other evaluation index on the management performance. Our empirical results show that the CIV and EVA can explain better the added value performance. In order to close the market competitiveness, this dissertation select four publicly traded and possessed of international catering industry as research objects, which includes Wowprime, Quaker, AN-SHIN FOOD SERVICES and TTFB COMPANY LIMITED. The results indicate that the key point of creating enterprise value is not only to manage the tangible assets well but also to manage the intangible assets such as human capital, customer capital, and marketing et al., which are the key to facilitate the enterprise to win magnificent business gains. Finally, this paper suggests that future research may promote evaluation model closer to the current market condition of catering industry.
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Cheng, Wan-jung, and 鄭莞蓉. "Catering service quality and customer satisfaction." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/20874023846827373172.
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碩士國立中山大學
企業管理學系研究所
100
Looking back the past and prospecting for the future, Taiwan’s catering industry in the next 10 years will be facing stronger competitive threats including the stagnation of population growth, continuing increase of diverse caterings, rising costs and the moderation of the cross-strait relations. Encountering such outer changes, strengthening the core competencies and competitive advantages for satisfying the various customer demands and creating customer’s value will be the only way to ensure the business stand in the position of not defeated. Restaurant industry is a kind of service industry; the service quality and customers’ satisfaction are always the bases for its subsidence. This study aims to investigate effects of customers’ perceived service quality, customers’ satisfaction, and specific acts customers towards the restaurants. The statement provides the understanding of comprehensive perspectives of customers’ sense, perception, service satisfaction and differences of demographic analysis. The quantitative method is adopted to realize the demographic influence on the customers’ perceived service quality and satisfaction via the data collection of questionnaires. The analyzed data has proved that the customers’ satisfaction and perceived service quality develops a positive influence of each other. It means that the better service quality perceived the higher customers’ satisfaction received. “Empathy, assurance and reliability” are the crucial elements of service quality. The factors for customers on different gender, at different restaurant location, by different number of diners and for different purposes of dinning can apparently impact on the outcome of customers’ satisfactions. The key factors for increasing the catering competiveness rely on the “service quality” and providing catering workers with trainings and cultivation on the realization of “assurance, reliability and empathy”. From the viewpoint of service quality and customers’ satisfaction, the first-line service personnel usually play an important role for satisfying customers’ needs, and their performance will significantly lead to the overall satisfaction and influence on the restaurant as well as the company.
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Chou, Jou-Chun, and 周柔君. "Service Innovation in Catering Delivery Industry." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/5hczg2.
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碩士輔仁大學
國際創業與經營管理學程碩士在職專班
107
Nowadays, technology is changing day and day and “Sharing economy” is also a trend. With flourishing Catering industry, food delivery industry is seen to be an attractive potential market. With sharing economy and service innovation idea, many countries and companies are engaging in online platform of food ordering and delivery. The catering culture in Taiwan bring a great business opportunity for those online ordering and food delivery platforms. In order to stand out in the fierce competition of catering delivery industry, every platform offers different service and several promotion activities to attract more consumers. The study is aim to understand the present food delivery industry in Taiwan and compare the current main online food delivery platforms. Foodpanda who is the first entrant in the market targets high-price restaurants. UberEats designs a lot of promotion activities and has become a leader of food delivery industry. Honestbee with its high quality and excusive service of grocery shopping is popular among certain consumers. Yo-woo which is the first and only service provider with Taiwanese nationality aims to help local community. Although those food delivery platform have not been in Taiwan for a long time, they have already developed their own marketing strategy and business feature. For all the aspects, food delivery industry in Taiwan is still growing and has many business opportunities.
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WANG, WEN-I., and 王文儀. "Research on the Possibility of In-Flight Sustainable Catering- Take the Airline Catering Workers as The Example." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/b3ubgt.
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碩士康寧大學
餐飲管理研究所
104
With the urgent challenges of globalization, climate changes and social justice, the term “sustainability” has become a growing focus of future aviation industry. It is a wide-ranging term that can be applied to almost every facet of aviation industry, including aircraft, energy, transport, waste and so on. However, while we can see some leading endeavors, such as green aviation, eco aviation or Virgin Atlantic’s project, many important sustainable issues concerning aviation industry are still left blank, not to mention in-flight catering. By learning from the sustainable criterions of restaurant and collecting data from staffs and crew of international airline by in-depth interview, this thesis make an effort to evaluate the future possibility of in-flight sustainable catering in Taiwan.
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ling, ch'ên mei, and 陳美伶. "Beverage in Catering and Customers’ Satisfaction Degree, an Example f Customers for Catering in Central Taiwan Area." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/54305616063827383829.
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碩士亞洲大學
國際企業學系碩士班
95
The objective of this study is to investigate the correlation between the service quality of food & beverage in catering and customers’ satisfaction degree, and analyze the restaurant industry to realize customers’ requirements & opinions for the catering market. In this regard, this innovative study for the catering market can give a recommendation in quality improvement for the catering industry and construct a model for customers’ correct choice of catering providers with good quality. In this study, the objects of investigation for catering are 200 customers in central Taiwan area. Among respondents, the ratio of male is 42% and female 58%. The ages of respondents mainly distribute from 20 to 49 years old that account for over 80% and 30 to 39-year-old respondents are the majority; on the other hand, 10% of respondents have ages from 50 to 59 years old. In occupation, because most respondents are nine-to-fivers of the service or other industries or public servants that account for 70% but the ratio of people being engaged in farming, forest, fishing, or livestock industry is the lowest, less than 5%, the majority of respondents have incomings. In the educational degree, respondents with bachelor degrees account for 54%, 30% of them graduated from senior high schools or vocational schools, people with master’s degrees account for 10%, and 7% of respondents graduated from junior high schools or below. It should be noted that individuals’ perceptions and requirements for catering quality are affected by the general public’s high knowledge degree owing to substantially increased compulsory educational level recently. In the study for service quality of the food & beverage in catering, there are five factors extracted from the questionnaire and we re-denominate them as “advanced equipments & fast response service”, “customizing service”, “active service”, “care service”, and “certain service”. In this respect, some drop may occur between these categorizations and the original structure as a result of discrepancy in geographic and cultural backgrounds leading to different cultural customs. Furthermore, customers’ recognition degree in each dimension of service quality will simultaneously affect customers’ satisfaction degree, which has the highest correlation with “customizing service” of the service quality. Thus, customers prefer to more specific and exclusive service content than other service items.