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Articles 1 - 6 of 6
Full-Text Articles in Business
Exploring Reusable Takeout Packaging As An Alternative To Disposable Plastics In Maine's Restaurant Industry, Jared Wildwistle
Exploring Reusable Takeout Packaging As An Alternative To Disposable Plastics In Maine's Restaurant Industry, Jared Wildwistle
Electronic Theses and Dissertations
Since the emergence of plastic over 100 years ago, businesses have increasingly relied on them to protect products. While convenient, the proliferation of plastic packaging is a major contributor to pollutants in the soil, oceans, and bodies of humans and animals alike. Goals in states like Maine seek to reduce the amount of waste and alleviate these issues. However, the deeply embedded popularity of disposable packaging and lack of reliable waste processing capabilities has caused Maine to fall short of its goals. While solutions need to focus on reducing the amount of packaging entering the economy, most businesses rely on …
2022 School Of Culinary Arts And Food Technology Newsletter - Winter Edition, James Murphy
2022 School Of Culinary Arts And Food Technology Newsletter - Winter Edition, James Murphy
Other resources
The School of Culinary Arts and Food Technology, TU Dublin, Winter Edition Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Winter period of 2022. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters. If you would like to support our school and the next Generation of Food, Culinary and Horticulture students, contact us at e: scaft@tudublin.ie
School Of Culinary Arts & Food Technology Newsletter (Autumn Edition 2022), James Murphy
School Of Culinary Arts & Food Technology Newsletter (Autumn Edition 2022), James Murphy
Other resources
The School of Culinary Arts and Food Technology, TU Dublin, Autumn Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school across our (3) three campuses have successfully completed up to the Autumn period of 2022. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.
The Effect Of Franchising And Dividend Payments In The U.S. Restaurant Industry, Lan Jiang, Michael Dalbor
The Effect Of Franchising And Dividend Payments In The U.S. Restaurant Industry, Lan Jiang, Michael Dalbor
Journal of Hospitality Financial Management
The purpose of this research is to understand the effect of franchising and dividend payments in the restaurant industry. To be specific, this study tried to assess whether franchising and dividend payments improve financial performance in restaurant firms, and whether restaurant firms that both engage in franchising and pay dividends can achieve superior returns to those firms that only do one or the other. Data was collected using Compustat from 2011–2020, a total of 94 restaurants with 600 firm year observations were included in the sample. The results of this study suggested that franchising and dividend payments each enables restaurant …
School Of Culinary Arts And Food Technology Newsletter-Spring Edition 2022, James Murphy
School Of Culinary Arts And Food Technology Newsletter-Spring Edition 2022, James Murphy
Other resources
The School of Culinary Arts and Food Technology, TU Dublin, Spring Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Spring period of 2022. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.
Strategies For Increasing The Sustainability Of Small Restaurant Business, Sahara J. Givens-Evans
Strategies For Increasing The Sustainability Of Small Restaurant Business, Sahara J. Givens-Evans
Walden Dissertations and Doctoral Studies
Small business owners who operate in the restaurant industry face many challenges and sometimes succumb to failures. Identifying solutions to avoid failure is important and will strengthen this community of entrepreneurs and help in terms of creating sustainability strategies. Grounded in Richard Cantillon’s entrepreneurship theory, the purpose of this qualitative multiple case study was to explore strategies small business owners in the restaurant industry use to sustain business beyond 5 years. Participants included six small restaurant business managers who survived beyond 5 years and specialized in fast-casual food service within Chicago. Data were collected using semi-structured interviews and participant reflections. …