Blar i Studentoppgaver (SV-NHS) på emneord "restaurantadministrasjon"
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Collaboration between Culinary Chefs and Agro-Food Industry and the influence that it can have on the impact of the Food Consumer perception
(Masteroppgave/UIS-SV-NHS/2017;, Master thesis, 2017-06)Nowadays, the agro-food sector represents 21% of the industrial market in France, and is one of the main players in the French and World economic role. The growth of this sector therefore implies that the majority of ... -
Comparative influence of e-word of mouth and professional reviews of restaurants on perceived quality: Focus on TripAdvisor and the Michelin guide
(Masteroppgave/UIS-SV-NHS/2017;, Master thesis, 2017-06)The following experiment will explain in detail how a causal exploratory research can be conducted to assess matters related to the food and beverage industry. This research will try to show the impact of recommendation ... -
The Considerable Factors in Hiring Practices of the Upscale Restaurant Industry: An Explorative Study of Michelin Restaurants in Oslo, Norway.
(Masteroppgave/UIS-SV-NHS/2020;, Master thesis, 2020-08-31)This master thesis focused in understanding what managers take into consideration during a resumé screening process and how they address a candidate appropriateness for a high-status and a low-status job in a Michelin ... -
Employee Turnover in the Restaurants and Accommodations Sector: A Systematic Literature Review
(Masteroppgave/UIS-SV-NHS/2018;, Master thesis, 2018-06-14)ABSTRACT There is an extensive literature that tackles turnover issues within the hospitality sector. It has been argued and claimed in several studies that the hospitality industry faces the highest labor turnover ... -
How atmosphere in a restaurant can influence positively wine consumption?
(Masteroppgave/UIS-SV-NHS/2017;, Master thesis, 2017-06)In today's restaurant industry, the global atmosphere of a place (ambiance, decoration, food, music…) has more influence on consumption behavior than the food itself. That is why the aims of this paper is to know how to ... -
Is empathy a personality trait affecting motivation and work quality of subordinates facing abusive leadership?
(Masteroppgave/UIS-SV-NHS/2017;, Master thesis, 2017-06)This thesis will try to assert and explain the current management situation in restaurants in France. It will further guide restaurant leaders to understand the implication of a good human management to improve employees’ ... -
Menu Mediums: Understanding the Influence of Physical Characteristics of a Restaurant Menu to Customers
(Masteroppgave/UIS-SV-NHS/2018;, Master thesis, 2018-06-15)A restaurant menu is a key tool in determining the success of the restaurant’s sales. Several studies such as menu item position, menu item description, menu item label and menu graphics have shown results that the menu ... -
The democratisation of meal delivery service in France
(Masteroppgave/UIS-SV-NHS/2017;, Master thesis, 2017-06-15)The purpose of this study was to explore the meal delivery service in French market and the customer’s opinion in the future meal delivery business. In addition, I first did the research basically on the evolution of ... -
The impact and perspectives of a capacitating culinary awareness program, in the knowledge development of culinary identity, nutrition, hygiene, meal planning and culinary techniques applications in the community “El Progreso” situated in Pedro Vicente Maldonado Province of Pichincha Ecuador
(Masteroppgave/UIS-SV-NHS/2017;, Master thesis, 2017-06)The purpose of this development project is to settle a Culinary Capacitating program along the community “El Progreso”, located in Pedro Vicente Maldonado, Province of Pichincha, Ecuador, in order to analyze the impact and ... -
The willingness to pay for organic and biodynamic wines in France
(Masteroppgave/UIS-SV-NHS/2017;, Master thesis, 2017-06)In recent years, French consumers are increasingly concerned by environmental issues and demanding of eco-friendly products. Thus the market of eco-friendly products in France, including wines, is booming. This quantitative ...