Sökning: "restaurant industry"

Visar resultat 1 - 5 av 15 avhandlingar innehållade orden restaurant industry.

1. 1. From Cost Accounting to Customer Accounting in the Hospitality Industry – a Constructive Approach

   Författare :Mats Carlbäck; Göteborgs universitet; []
   Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; Restaurant Industry; Management Accounting Tools; Management Control; Experience Accounting; FAMM; Cost Allocation; Performance Measurement; Contructive Approach;

   Sammanfattning : .... LÄS MER

3. 2. From Cost Accounting to Customer Accounting in the HospitalityIndustry : a Constructive Approach

   Författare :Mats Carlbäck; Sweden Göteborg Handelshögskolan Göteborgs universitet; []
   Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; Restaurant Industry; Management Accounting Tools; Management Control; Experience Accounting; FAMM; Cost Allocation; Performance Measurement; Constructive Approach;

   Sammanfattning :  The objective of this research project is to analyse and identify the role of tools used in the restaurant industry to improve resource management efficiency and performance, to develop and test the Experience Accounting tool, and to test and evaluate if this particular system is the system that could fill a gap in the hospitality industry.The research is based on the notion that the hospitality business is part of the experience industry and is producing experiences rather than a plate of food and a bed to sleep in. LÄS MER

4. 3. Planering och placering : Den modernistiska stadsplaneringen och restaurangnäringens geografi i Stockholm 1930–2017

   Författare :Martin Söderhäll; Fredrik Sandgren; Jenny Lee; Inger Jonsson; Carina Gråbacke; Uppsala universitet; []
   Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; urban planning; restaurant industry; Stockholm; 20th century;

   Sammanfattning : Inspired by the debate on the effects of large scale urban planning on the localization of small- and medium-sized businesses, this thesis focuses on the impact of modernist urban planning on the localization of restaurant outlets in Stockholm during the twentieth and early twenty-first centuries. The thesis is related to several literatures, including economic geography, urban history and to some extent the twentieth century history of the restaurant business in Sweden as well as urban food consumption. LÄS MER

5. 4. Food and beverage combinations : Sommeliers' perspectives and consumer patterns in Sweden

   Författare :Henrik Scander; Agneta Yngve; Richard Tellström; Nicklas Neuman; Celia Monteagudo Sanchez; Johanna Mäkelä; Örebro universitet; []
   Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; Bourdieu; craft drinks; food pairing; meal; restaurant; riksmaten; sommelier; practice theory; Måltidskunskap; Culinary Arts and Meal Science;

   Sammanfattning : As beverage intake can play an important part of choosing a healthy diet, it is important to increase awareness of the contribution of beverages to overall energy intake for consumers.The professional sommelier has for a long time served as a cultural intermediary, providing guests with good food and beverage combinations. LÄS MER

7. 5. Restaurant meal experiences from customers' perspectives : a grounded theory approach

   Författare :Kai Victor Hansen; Inga-Britt Gustafsson; Øystein Jensen; Tommy Andersson; Örebro universitet; []
   Nyckelord :Customers; meal; grounded theory; à la Carte restaurants; meal experience categories; SOCIAL SCIENCES; SAMHÄLLSVETENSKAP; Culinary Arts and Meal Science; Måltidskunskap; Måltidskunskap; Culinary Arts and Meal Science;

   Sammanfattning : The purpose of this doctoral dissertation has been to increase the knowledge of customers’ view on relation to commercial restaurant meals and thereby to increase the knowledge within the restaurant industry about customers’ perspectives about meals. The dissertation is based on four studies of customers’ meal experiences in á la Carte restaurants in Norway. LÄS MER