Search for dissertations about: "Restaurant Industry"

Showing result 1 - 5 of 12 swedish dissertations containing the words Restaurant Industry.

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

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

   Abstract : .... READ MORE

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

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

   Abstract :  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. READ MORE

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

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

   Abstract : 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. READ MORE

6. 4. Restaurant meal experiences from customers' perspectives : a grounded theory approach

   Author : Kai Victor Hansen; Inga-Britt Gustafsson; Øystein Jensen; Tommy Andersson; Örebro universitet; []
   Keywords : 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;

   Abstract : 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. READ MORE

7. 5. Improved Meal Offerings in Tourist Destinations Provided by Professional Practitioners

   Author : Lotte Wellton; Inger M Jonsson; Ute Walter; Tobias Nygren; Örebro universitet; []
   Keywords : SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; restaurant work; meal offering; time; professionalization; education; Måltidskunskap; Culinary Arts and Meal Science;

   Abstract : Restaurants are central to the growth of a tourist destination, and rural, small-restaurant owners/managers are important actors in the development of attractive meal offerings. There is a lack of research scrutinising the skills and knowledge that may contribute to the growth of small-sized restaurant businesses. READ MORE