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- Title
- A Sustainability "Green" Certification Audit of Food Service Operations and the Development of a Restaurant Sustainability Instrument.
- Creator
-
Hagglund, Hans, Tesone, Dana, Rompf, Paul, Robinson, Edward, Fjelstul, Jill, Weishampel, John, University of Central Florida
- Abstract / Description
-
This study investigates current green restaurants certifications as well as developing a new more user friendly certification. First, a fact finding investigation to find the most established and commonly utilized green restaurant certifications. Second, a new green certification was developed. Third, chosen green restaruant certifications were compared. Last, the new green certification analyzed wether restaurants in the central Florida area utilized green practices.
- Date Issued
- 2013
- Identifier
- CFE0004687, ucf:49878
- Format
- Document (PDF)
- PURL
- http://purl.flvc.org/ucf/fd/CFE0004687
- Title
- EMPLOYEE MOTIVATION: A COMPARISON OF TIPPED AND NON-TIPPED HOURLY RESTAURANT EMPLOYEES.
- Creator
-
Johnson, Catherine, Upchurch, Randall, University of Central Florida
- Abstract / Description
-
Employee motivation shall be defined by Robbins (as cited in Ramlall, 2004) as: "the willingness to exert high levels of effort toward organizational goals, conditioned by the effort's ability to satisfy some individual need." To engage in the practice of motivating employees, employers must understand the unsatisfied needs of each of the employee groups. This study desires to provide practitioners in the restaurant industry the ability to recognize motivators for these different employment...
Show moreEmployee motivation shall be defined by Robbins (as cited in Ramlall, 2004) as: "the willingness to exert high levels of effort toward organizational goals, conditioned by the effort's ability to satisfy some individual need." To engage in the practice of motivating employees, employers must understand the unsatisfied needs of each of the employee groups. This study desires to provide practitioners in the restaurant industry the ability to recognize motivators for these different employment groups and their relationship to organizational commitment. The restaurant industry consists of two types of employees: salaried and hourly. This study focuses on hourly employees, and their subdivision: tipped employees. For the purpose of this research hourly employees shall be defined as employees that depend on their hourly wage as their main source of income and tipped employees shall be defined as employees that depend on the receipt of tips as their main source of income. The purpose of this study desires to provide practitioners in the restaurant industry a comparison and analysis of employee motivation between the two employment groups and their level of organizational commitment. After formulating a thorough research review, a questionnaire instrument was assembled. The sample for this study was a convenience sample consisting of 104 restaurant hourly tipped and non-tipped, front of the house personnel employed in a single branded, national restaurant chain located in the metropolitan area of Orlando, Florida. The research instrument was a survey questionnaire instrument comprised of three sections: 1.) twelve motivational factors derived from Kovach (1995), 2.) nine questions from the reduced OCQ from Mowday, Steers, and Porter (1979), and a section concerning demographic information of gender, age, race, education level, marital status, job type and tenure in the industry. Results from the study revealed that firstly, all of the employees in this thesis study felt that management loyalty was the most important motivating factor; secondly, intrinsic motivation factors were more important to non-tipped hourly employees; thirdly, gender had a strong influence in half of the motivating factors; fourthly, promotion and career development was found to be more important to non-tipped employees; lastly, overall mostly medium positive relationships were found between employee motivation and organizational commitment. Implications, limitations, and suggestions for future research are discussed in the final chapter.
Show less - Date Issued
- 2005
- Identifier
- CFE0000847, ucf:46655
- Format
- Document (PDF)
- PURL
- http://purl.flvc.org/ucf/fd/CFE0000847
- Title
- Reduction of Lunchroom Noise and Other Behavior Using Feedback and Group Contingent Reinforcement.
- Creator
-
LaRowe, Lottie N., Tucker, Richard, Social Sciences
- Abstract / Description
-
Florida Technological University College of Social Sciences Thesis; Reduction of noise levels in an elementary school lunchroom was examined as a function of feedback and feedback plus reinforcement using group contingency procedures. Feedback consisted of signals from a traffic light with green indicating acceptable levels, yellow indicating slightly higher levels and red indicating unacceptable levels. Other behaviors, running, hitting, pushing and kicking, were measured incidentally....
Show moreFlorida Technological University College of Social Sciences Thesis; Reduction of noise levels in an elementary school lunchroom was examined as a function of feedback and feedback plus reinforcement using group contingency procedures. Feedback consisted of signals from a traffic light with green indicating acceptable levels, yellow indicating slightly higher levels and red indicating unacceptable levels. Other behaviors, running, hitting, pushing and kicking, were measured incidentally. Results indicate that feedback plus reinforcement was effective in reducing noise levels. Feedback alone was also effective, but to a lesser degree. No response - response relationship was found to exist between noise level and the other behaviors.
Show less - Date Issued
- 1978
- Identifier
- CFR0004324, ucf:52988
- Format
- Document (PDF)
- PURL
- http://purl.flvc.org/ucf/fd/CFR0004324
- Title
- Team cohesion in the restaurant industry: The influence of core evaluations.
- Creator
-
Orlowski, Marissa, Pizam, Abraham, Torres Areizaga, Edwin, Mejia, Cynthia, Sivo, Stephen, University of Central Florida
- Abstract / Description
-
Team cohesion has been clearly established in the literature as an essential component of effective work teams, yet little research has been conducted in regard to what factors lead to cohesion within a restaurant management team. What is currently known about the antecedents of cohesion indicates that it emerges from individual team member attitudes and perceptions as a collective property of the team. This, in turn, suggests cohesion is influenced by the dispositional traits of team members...
Show moreTeam cohesion has been clearly established in the literature as an essential component of effective work teams, yet little research has been conducted in regard to what factors lead to cohesion within a restaurant management team. What is currently known about the antecedents of cohesion indicates that it emerges from individual team member attitudes and perceptions as a collective property of the team. This, in turn, suggests cohesion is influenced by the dispositional traits of team members. The core evaluations construct, which represents a model of dispositional traits existing within each individual at the most basic level, offers implications for the emergence of cohesion in both of its forms, task cohesion and social cohesion. To help bridge the gap in prior research, this study was conducted to investigate the influence of core evaluations on team cohesion within restaurant management teams. This study first adopted and modified Judge et al.'s (1997) theoretical model of core evaluations, advancing a model in which two types of core evaluations, self and external, were both second-order latent constructs each reflected by four first-order evaluative traits. The proposed trait structure was then tested. Finally, drawing on approach/avoidance theory and social exchange theory, this study hypothesized a multilevel model in which the dispositional traits of core self-evaluation (CSE) and core external-evaluation (CEE) at the individual front-line manager level have positive effects on task and social cohesion within restaurant management teams. To accomplish the objectives of this study, a survey research design was employed. The survey instrument was comprised of four sections: core self-evaluation, core external-evaluation, team cohesion, and demographic profile. Data were collected from managers employed by four restaurant franchise groups, resulting in a useable sample of 317 individual responses composing 76 teams ranging in size from 2-6 members. Confirmatory factor analysis was conducted to test the factor structure of CSE and CEE, as well as the overall measurement model. The task and social cohesion items were then aggregated to the team level and multilevel structural equation modeling (MSEM) was conducted to test the relationships between latent constructs. The results of this study supported the second-order factor structure of core evaluations. CSE was shown to be reflected by self-esteem, generalized self-efficacy, emotional stability, and locus of control. CEE was shown to be reflected by belief in a benevolent world, belief in a just world, and belief in people. Due to sample size, a reduced-parameter model was developed in which CSE and CEE were treated as sub-dimensions and measured by mean scores. MSEM results from this model showed that CSE had significant positive effect on team task cohesion whereas CEE had a significant positive effect on team social cohesion. These results offer numerous theoretical and practical implications for the study of core evaluations, team cohesion, and micro-macro phenomena, which are discussed in the final chapter. Limitations and suggestions for future research are also discussed.
Show less - Date Issued
- 2016
- Identifier
- CFE0006156, ucf:51125
- Format
- Document (PDF)
- PURL
- http://purl.flvc.org/ucf/fd/CFE0006156
- Title
- DICK'S LAST RESORT RESTAURANTS: A UNCONVENTIONAL THEME "BAD SERVICE" BECOMES UNIQUE EXPERIENCE FOR GUESTS.
- Creator
-
Kim, Sunghyeon, Ro, Heejung, University of Central Florida
- Abstract / Description
-
The hospitality industry has focused on increasing customer satisfaction by offering services that are generally described as flawless, courteous, and friendly. Dick's Last Resort restaurants, however, are distinguished by intentionally staged erroneous, obnoxious, and rude services that nevertheless provide a unique experience for customers. This unconventional service theme might work for some customers but not for others. This study focuses on exploring the factors that lead to customer...
Show moreThe hospitality industry has focused on increasing customer satisfaction by offering services that are generally described as flawless, courteous, and friendly. Dick's Last Resort restaurants, however, are distinguished by intentionally staged erroneous, obnoxious, and rude services that nevertheless provide a unique experience for customers. This unconventional service theme might work for some customers but not for others. This study focuses on exploring the factors that lead to customer satisfaction and dissatisfaction at Dick's Last Resort restaurants. In addition, customer satisfaction levels are examined according to gender and location. Using the modified critical incident technique, 518 online reviews were analyzed through a categorization process. The results of this study suggested that "overall theme experience" and "employee performance" are the most important factors in determining customer satisfaction and dissatisfaction. However, the findings suggest that there is no satisfaction rate difference by customers' gender and restaurant's location. The study's limitations and managerial implications for future research are discussed.
Show less - Date Issued
- 2013
- Identifier
- CFH0004357, ucf:44999
- Format
- Document (PDF)
- PURL
- http://purl.flvc.org/ucf/fd/CFH0004357
- Title
- AN INVESTIGATION OF PROSOCIAL RULE BREAKING WITHIN THE CASUAL RESTAURANT INDUSTRY.
- Creator
-
Curtis, Catherine, Dickson, Duncan, University of Central Florida
- Abstract / Description
-
In the hospitality industry, the role of the frontline employee is integral. These employees are the face of the organization and have a strong role in shaping and forming the opinions of consumers by way of their product and service delivery. Therefore, the decisions an employee makes during the product or service delivery is critical in maintaining the relationship with the customer. Employees may be faced with opportunities to better service a customer at the cost of breaking an...
Show moreIn the hospitality industry, the role of the frontline employee is integral. These employees are the face of the organization and have a strong role in shaping and forming the opinions of consumers by way of their product and service delivery. Therefore, the decisions an employee makes during the product or service delivery is critical in maintaining the relationship with the customer. Employees may be faced with opportunities to better service a customer at the cost of breaking an organizational rule or procedure. When an employee is faced with this dilemma and decides to break the rule on the behalf of the customer knowing the risks involved, this is called prosocial rule breaking. One distinct difference between this concept and general rule breaking is that this is performed as a nonselfish gesture; the employee does not receive any personal benefit. To examine this further, this study investigated the overall propensity to participate in prosocial rule breaking and the impact of the Big Five personality dimensions on prosocial rule breaking. To gain a better understanding of these constructs, a review of literature related to ethical decision making, prosocial behavior, and the five factor theory of personality was conducted. To investigate the research objectives, a purposive sample of frontline employees from a nationally branded restaurant chain completed a four part self-administered questionnaire by answering questions on the five factor personality dimensions through the Big Five Inventory (BFI), a restaurant based scenario followed by MorrisonÃÂ's (2006) prosocial rule breaking scale, a section on demographic information, and an open ended section for qualitative comments. Overall, three-hundred and five (305) usable questionnaires were completed and interpreted. The results demonstrated that this sample of restaurant employees revealed a moderate propensity for prosocial rule breaking. Moreover, the results revealed that the Agreeableness dimension is the most common personality dimension for this group of restaurant employees, but the Conscientiousness domain was the best predictor of oneÃÂ's propensity not to participate in prosocial rule breaking. The implications for managers from this study indicate a need for managers to recognize and encourage prosocial behaviors from their employees. They also need to understand which personality domains contribute to prosocial behavior, which can ultimately have implications for hiring, selection, and training.
Show less - Date Issued
- 2010
- Identifier
- CFE0003075, ucf:48316
- Format
- Document (PDF)
- PURL
- http://purl.flvc.org/ucf/fd/CFE0003075
- Title
- The Effect Of Brand Diversification And Systematic Risk On Firm Shareholder Wealth: The Case Of Brinker International, Inc.
- Creator
-
Makki, Abdullah, Croes, Robertico, Lee, Ji-Eun, Hara, Tadayuki, Beaumont, Paul, University of Central Florida
- Abstract / Description
-
Divestiture activity within the restaurant industry has increased in the last twenty years, however there is a dearth of research investigating the subsequent effects of the phenomenon. In particular none of the studies in the literature, have specifically examined the effects of restaurant firms' brand diversification strategies and systematic risk on shareholder wealth when controlling for divestiture completions. This research extends the knowledge from previous work on corporate...
Show moreDivestiture activity within the restaurant industry has increased in the last twenty years, however there is a dearth of research investigating the subsequent effects of the phenomenon. In particular none of the studies in the literature, have specifically examined the effects of restaurant firms' brand diversification strategies and systematic risk on shareholder wealth when controlling for divestiture completions. This research extends the knowledge from previous work on corporate unbundling and brand diversification strategies to the unique restaurant industry. Drawing on agency theory, the long- and short-term effects of the resulting brand diversification levels on firm shareholder wealth following a divestiture is examined. In addition, the effect of systematic risk on shareholder wealth following a divestiture is investigated. The study is applied to one of the leading U.S. restaurant firms, Brinker International, Inc., since the company has completed a number of divestitures that have resulted in a reduction of its brand diversification. Time series data from 1994 to 2013 is used in the study. The Wharton Research Data Services database and Brinker International, Inc.'s Securities and Exchange Commission annual and quarterly filings are utilized in acquiring the data for the study. Data analysis for the study consists of a cointegration error correction model. Specifically, the study's methodology includes unit root tests, cointegration, vector error correction, and causality tests for the proposed hypotheses. The results indicate that there is a long-run equilibrium relationship between shareholder wealth, brand diversification, and systematic risk. In addition, a short-term positive relationship exists between Brinker's level of systematic risk and divestiture completion. In addition, a negative short-term relationship is found between Brinker's brand diversification and shareholder wealth with divestiture completion. However, no statistically significant relationships are found between brand diversification, systematic risk, and shareholder wealth for Brinker in the short term. Overall, the study's model for the short-term explains 23.63% of the variance in Brinker's shareholder wealth. This study provides various theoretical and managerial implications for the restaurant literature, as well as, provides a catalyst for future studies to expand on the relationships between brand diversification, systematic risk, and shareholder wealth for restaurant firms when considering divestitures.
Show less - Date Issued
- 2016
- Identifier
- CFE0006473, ucf:51431
- Format
- Document (PDF)
- PURL
- http://purl.flvc.org/ucf/fd/CFE0006473
- Title
- Conditions Associated with Increased Risk of Fraud: A Model for Publicly Traded Restaurant Companies.
- Creator
-
Yost, Elizabeth, Croes, Robertico, Severt, Denver, Robinson, Edward, Murphy, Kevin, Semrad, Kelly, Jackson, Leonard, University of Central Florida
- Abstract / Description
-
The central focus of this dissertation study is to understand the impact of the Sarbanes-Oxley Act and the factors that contribute to increased risk of fraud in order to determine why fraud may occur despite the imposed regulation of the Sarbanes-Oxley Act. The main premise of the study tests the application of the fraud triangle framework constructs to publicly traded restaurant companies during the time period of 2002-2014, using proxy variables defined through literature. Essentially, the...
Show moreThe central focus of this dissertation study is to understand the impact of the Sarbanes-Oxley Act and the factors that contribute to increased risk of fraud in order to determine why fraud may occur despite the imposed regulation of the Sarbanes-Oxley Act. The main premise of the study tests the application of the fraud triangle framework constructs to publicly traded restaurant companies during the time period of 2002-2014, using proxy variables defined through literature. Essentially, the study seeks to identify the factors that may provide the optimal criteria to engage in fraudulent or opportunistic behavior. The fraud triangle theoretical framework is comprised of the constructs of pressure, opportunity and rationalization, and has mostly been utilized by external auditors to assess the fraud risk of various companies. It has never been applied to the restaurant industry, and the proxy variables selected have never before been tested in a comprehensive model. Thus, a major contribution of this study may enable executive managers to assess the fraud triangle conditions according to the model in order to afford conclusions regarding increased risk of fraud. The study first hypothesized that the Sarbanes-Oxley Act has had a significant impact on detecting increased risk of fraud for publicly traded restaurant companies. Additionally, the study controlled for and tested the proxy variables of the fraud triangle constructs to determine if any of the variables had a significant impact on detecting increased risk of fraud for publicly traded restaurant companies. The variables tested included company size, debt, employee turnover, organizational structure, international sales growth, executive stock compensation, return on assets, the Recession, and macro-economic factors of interest, inflation, and unemployment rates. The research study adopted an exploratory research design using the case of publicly traded United States restaurant companies in order to provide a better understanding of the characteristics that may contribute to increased fraud risk. The study assumed a binary distribution of the dependent variable, increased fraud risk, measured by the incidence of a reported internal control deficiency over the testable time period. Specifically, the study employed a probit model to estimate the probability that an entity or company will be at an increased risk of fraud based on the independent variables that support and are linked to the fraud triangle framework. Additionally, the model assumes equal weight to the variables of the fraud triangle framework. Through use of the probit model, the major findings of the study were as follows: First, the Sarbanes-Oxley Act does have a significant impact on highlighting areas of increased fraud risk for publicly traded restaurant companies. Second, for the total population of restaurant companies, only the Recession, interest rates, inflation rates and unemployment rates are significant indicators of increased fraud risk. None of the internal variables were significant. However, once the data was segmented by type of restaurant, the results revealed significance of both internal and external variables. These results imply a couple of theoretical notions: first, that the Sarbanes-Oxley Act is an effective means for detecting risk of fraud for publicly traded restaurant companies when considering variables that support the fraud triangle; second, that the fraud triangle is contextual when applied to the restaurant industry because only the variables that are outside of managements control were significant. Finally, from a managerial perspective, the study provides evidence that macro-economic conditions that might affect consumer demand may increase the risk of fraud for publicly traded restaurant companies.
Show less - Date Issued
- 2015
- Identifier
- CFE0005745, ucf:50101
- Format
- Document (PDF)
- PURL
- http://purl.flvc.org/ucf/fd/CFE0005745
- Title
- Assessing the Effect of Social Networks on Employee Creativity in a Fast-Food Restaurant Environment.
- Creator
-
Rabinowitz, Mitchell, Karwowski, Waldemar, Elshennawy, Ahmad, Rabelo, Luis, Williams, Kent, Beitsch, Owen, University of Central Florida
- Abstract / Description
-
Creativity has been widely recognized as critical to the economic success of organizations for over 60 years. Today, it is considered to be the most highly prized (")commodity(") of businesses. As such, there have been numerous efforts to better understand creativity with the goal of increasing individual creativity and therefore improving the economic success of organizations. An emerging area of research on creativity recognizes creativity as a complex, social process that is dependent upon...
Show moreCreativity has been widely recognized as critical to the economic success of organizations for over 60 years. Today, it is considered to be the most highly prized (")commodity(") of businesses. As such, there have been numerous efforts to better understand creativity with the goal of increasing individual creativity and therefore improving the economic success of organizations. An emerging area of research on creativity recognizes creativity as a complex, social process that is dependent upon many factors, including those of an environmental nature. In support of this perspective, a growing amount of research has investigated the effect of social networks on individual creativity. This relationship is based on the premise that an individual's social network affects access to diverse information, which in turn, is critical for creativity. The previous studies on this relationship, however, have been conducted in a limited number of environments, most of which have been knowledge-intensive in nature. As such, this study was conducted in a fast-food restaurant environment to determine whether the relationship between social networks and creativity is the same as in other, previously studied environments.Data was collected for a sample of 247 employees of an organization consisting of seven fast-food franchise restaurants of a popular fast-food restaurant chain in the northeast region of the United States. An ordinary least squares regression model was developed to investigate the relationship between creativity and the commonly studied social network variables: number of weak ties, number of strong ties, clustering, and centrality. The social network variables accounted for 17.3% of the overall variance in creativity, establishing that a relationship does exist between social networks and creativity in the fast-food restaurant environment. This relationship, however, was not as expected. In contrast to expectations, weak ties were not found to be a significant, positive predictor of creativity. Also, strong ties were found to be a significant, positive predictor of creativity, where it was expected that this relationship would be in the negative direction. Centrality, however, was found to be a significant, positive predictor of creativity, as expected, while the results for clustering were inconclusive due to its high correlation with the other social network variables in the study.As such, it appears that the relationship between social networks and creativity may be different in the fast-food restaurant environment when compared to environments previously studied. It is possible that this difference is a result of the differences between high and low knowledge-intensive working environments. The lack of support for weak ties as a significant positive predictor of creativity in conjunction with limited opportunities for significant creative achievement suggests that access to diverse information may be less important for creativity in the fast-food restaurant environment than in other environments. The findings that strong ties and centrality are significant, positive predictors of creativity, however, appear to indicate that the ability to implement a creative idea, however minor it may be, is more important in the fast-food restaurant environment than the generation of that idea in the first place. Due to the limitations of this study, however, it is not possible to definitively conclude this notion without efforts to determine which factor afforded by positions rich in strong ties or high in centrality, the informational benefits or the organizational influence, is more important for creativity.
Show less - Date Issued
- 2016
- Identifier
- CFE0006846, ucf:51799
- Format
- Document (PDF)
- PURL
- http://purl.flvc.org/ucf/fd/CFE0006846
- Title
- A Comparison of Self-Service Technologies (SSTs) in the U.S. Restaurant Industry: An Evaluation of Consumer Perceived Value, Satisfaction, and Behavioral Intentions.
- Creator
-
Zaitouni, Motaz, Murphy, Kevin, Zhang, Tingting, Wei, Wei, Severt, Kimberly, University of Central Florida
- Abstract / Description
-
Innovation in technology has been growing rapidly in recent years. Many restaurants have been utilizing different types of self-service technologies (SSTs) to enhance their operations and customer satisfaction. Despite, the rapid spread of SSTs in the restaurant industry, very limited empirical research has been conducted to evaluate the influence of SSTs type on customer dining experience.Therefore, the purpose of this dissertation was to examine the SSTs values that influence restaurant...
Show moreInnovation in technology has been growing rapidly in recent years. Many restaurants have been utilizing different types of self-service technologies (SSTs) to enhance their operations and customer satisfaction. Despite, the rapid spread of SSTs in the restaurant industry, very limited empirical research has been conducted to evaluate the influence of SSTs type on customer dining experience.Therefore, the purpose of this dissertation was to examine the SSTs values that influence restaurant customers' satisfaction and their decision to continue to reuse SSTs. More specifically, this study utilized the Theory of Consumption Values (TCV) to examine consumers' perception of the SST values across different types of restaurant proprietary SSTs (kiosk, tabletop, restaurant mobile app, and web-based SSTs).In order to examine the hypothesized relationships, a quantitative research approach was utilized with the survey research method. An online self-administered questionnaire was developed in Qualtrics for each type of SSTs. The questionnaires were distributed utilizing Amazon mechanical Turk (MTurk). Data was collected in May 2019 from restaurant customers who previously used/experienced one of four SSTs. A total of 619 questionnaires were usable and retained for the data analysis procedures. PLS-SEM and PLS-MGA were utilized to evaluate the conceptual model.The results revealed that emotional values were the most significant SST values that influence customer satisfaction with the restaurant SST experience and continuance intention. SSTs customization features were positively related to customer satisfaction across all the SSTs included in this study. The theoretical and practical implications of the results were discussed as well as the limitations of the study and future research directions.
Show less - Date Issued
- 2019
- Identifier
- CFE0007744, ucf:52406
- Format
- Document (PDF)
- PURL
- http://purl.flvc.org/ucf/fd/CFE0007744
- Title
- Nutritionally Focused Drive-Thru Menus and the Impact on Consumer Preferences: A Study of the Restaurant Industry.
- Creator
-
Davis, Meschelle Davis, Parsa, Haragopal, Severt, Denver, Singh, Dipendra, University of Central Florida
- Abstract / Description
-
More than one-third of the U.S. citizens (over 70 million people) and 16% of children are classified as obese and are at risk of many diseases including heart disease. Research indicates that 65% of Americans over the age of twenty years old are considered overweight. To address this public health issue, the U.S. Food (&) Drug Administration has proposed new nutritional guidelines for restaurant menus. Thus, the current study investigated the preferences of quick service restaurant (QSR)...
Show moreMore than one-third of the U.S. citizens (over 70 million people) and 16% of children are classified as obese and are at risk of many diseases including heart disease. Research indicates that 65% of Americans over the age of twenty years old are considered overweight. To address this public health issue, the U.S. Food (&) Drug Administration has proposed new nutritional guidelines for restaurant menus. Thus, the current study investigated the preferences of quick service restaurant (QSR) industry consumers with reference to the newly proposed U.S. Food and Drug Administration regulations. This study includes development and redesigning of drive thru menus to comply with the FDA guidelines. A 3x2 factorial design experiment was conducted using real drive thru menus from three major national restaurant chains. The control group consisted of normal drive thru menus obtained from national restaurant chains, and the experimental group was comprised of two sets of pre-tested experimental menus complying with the FDA guidelines. The first set of experimental menus includes presentation of calorie information for all menu items offered. The second set of experimental menus includes color coded calorie specific menu categories (low, regular and high). A set of research hypotheses were developed and data was collected from heavy users of QSR units using Qualtrics software. The collected data were analyzed using SPSS. The obtained results indicated that the QSR menus designed to comply with the FDA's guidelines do not result in loss of revenues as commonly feared by the restaurant industry. But interestingly the second set of experiment menus with color coded nutritional categories (low, regular, high) have led to increased consumer patronage and consumers' willingness to pay. In addition, color coded nutritional menus were preferred over FDA suggested menus designs. The results from the current study are of significant importance to the QSR industry as they strive to comply with the new nutrition guidelines of FDA for drive thru menus.
Show less - Date Issued
- 2012
- Identifier
- CFE0004367, ucf:49441
- Format
- Document (PDF)
- PURL
- http://purl.flvc.org/ucf/fd/CFE0004367
- Title
- Traveling.
- Creator
-
Sharkey, W. L., PALMM (Project)
- Abstract / Description
-
W.L. Sharkey owned and operated Sharkey's Restaurant, located in the San Juan Building, from 1928 to 1937 and "edited" this little booklet to alert customers about travel services his establishment provided.
- Date Issued
- 1930
- Identifier
- AAC3720QF00001/30/200706/21/200713724BnamI D0QF, FHP C CF 2007-02-01, FIPS12095, FCLA url 20070528xOCLC, 144727703, CF00001747, 2704285, ucf:22273
- Format
- E-book
- PURL
- http://purl.flvc.org/fcla/tc/fhp/CF00001747.jpg
- Title
- The development of an eco-gastronomic tourism (EGT) supply chain-Analyzing linkages between farmer, restaurants, and tourists in Aruba.
- Creator
-
Kock, Marcelino, Hara, Tadayuki, Dickson, Duncan, Murphy, Kevin, Beverly, Monifa, Muller, Christopher, University of Central Florida
- Abstract / Description
-
Purpose of this study is to holistically analyze existing linkages between Aruba's tourism industry, restaurants and local farmers, by examining strategies that constrain the development of linkages between these stakeholders. Previous research indicated that tourism development is often accompanied with increased demand for imported food, which results in foreign exchange leakages, inflation and competition with local production. This phenomenon is very common in the Caribbean, where Aruba,...
Show morePurpose of this study is to holistically analyze existing linkages between Aruba's tourism industry, restaurants and local farmers, by examining strategies that constrain the development of linkages between these stakeholders. Previous research indicated that tourism development is often accompanied with increased demand for imported food, which results in foreign exchange leakages, inflation and competition with local production. This phenomenon is very common in the Caribbean, where Aruba, with its heavy reliance on imported goods and services, is no exception to this occurrence. To comprehend potential problems associated with linking both sectors, these in-depth case study addresses three fundamental questions: a) what is the structure of supply and demand of food for the tourism industry of Aruba?, and b) what factors constrain the development of linkages between international tourism and Aruba's local agriculture? Using an exploratory and stochastic methodological approach, data will be obtained from structured surveys from three different stakeholders in the food supply chain of Aruba. Anticipated findings illustrate that the existing linkage between the tourism industry and agriculture in Aruba is still weak, yet the food consumption and preferences by tourists can contribute in enhancing an eco-gastronomic tourism supply chain.
Show less - Date Issued
- 2013
- Identifier
- CFE0005016, ucf:50015
- Format
- Document (PDF)
- PURL
- http://purl.flvc.org/ucf/fd/CFE0005016