Food and Beverage Management Commons^™

Market Coverage, Franchise Ownership, And Outlet Survival, Jingbo Zhang

Graduate Theses and Dissertations

This dissertation investigates the relationships between market coverage, franchise ownership, and franchise outlet survival rate.

In the first essay, I develop a spatial market coverage measure by integrating geocodes of outlets across five fast-food franchise systems. This spatial market coverage builds upon one navigation system algorithm by utilizing geographic coordinates. This measure can be applied by entrepreneurs to examine their geographic coverage and address issues of market oversaturation and lack of coverage.

In the second essay, I extend the spatial market coverage and examine how this spatial market coverage and franchise ownerships affect franchise outlet survival rate, which has not …

Follow The Leader: A Followership Perspective In Restaurants, Courtney Troxtel

Graduate Theses and Dissertations

While leadership has been a popular research topic in the hospitality industry, followership has a limited amount of research contributing to the body of knowledge. Followers are a key aspect of the leadership equation; therefore, it is important to understand their role in the industry. The purpose of this study is to explore the leadership theory of followership in restaurants to examine the connections between followership training, voice behavior and employee turnover rates. The study adds to the existing knowledge of followership in the hospitality industry and provides ideas for future research and practical implications.

A descriptive survey was made …

Chefs' Perceptions Of Zero Waste Cooking In Restaurants, Josephine Reardon

Graduate Theses and Dissertations

The purpose of this study is to examine chefs’ perceptions and practices relative to current and potentially future efforts to decrease food waste. Through qualitative inquiry, this research aims to identify food waste reduction practices in Northwest Arkansas restaurants; chef’s perceptions of these practices and zero waste cooking; the impact these practices have on successfully implementing sustainability; and the biggest challenges in reducing food waste in restaurants. The results of this study will assist chefs and restaurant owners by providing guidance on practices easily utilized in restaurants currently.

An interview protocol, with five sections, was conducted with ten chefs at …

Food Waste At Retail, Erin G. Killeen Davis

Graduate Theses and Dissertations

Food waste at retail represents forgone sales and embodies store management and disposal costs. Fresh produce is the largest contributing sector to food waste at retail and bulky, seasonal products are an added challenge when stores experience a high waste event. In order to improve, retailers need to better understand the costs of food waste, as well as how management strategies can impact these costs.

Using pumpkins as an example of bulky, seasonal products, a twofold research project was conducted to better understand contributors to, and costs of food waste at the retail level. In part one, using data from …

The Competitive Front-Of-Package Labeling Of Consumer Packaged Goods: Cutting Through The Clutter, Christopher Newman

Graduate Theses and Dissertations

At no point in U.S. history have food product packages displayed so many symbols and statements regarding nutrition and health benefits (Nestle 2010). However, despite this explosion of front-of-package (FOP) health communications, obesity and health-related problems of U.S. consumers continue to be a critical concern. Therefore, it is important for marketers, retailers, manufacturers, and public policy makers to develop a more complete understanding of consumers' processing and utilization of health information on food packages, as well as how this information affects product evaluations and choices.

Therefore, this dissertation utilizes a processing fluency theoretical framework (e.g., Zajonc 1968; Jacoby and Dallas …