quality impacting customer satisfaction of fine dining restaurants in Singapore Ko King Lily Harr University of Nevada, Las Vegas Follow this and additional works at: http://digitalscholarship.unlv.edu/thesesdissertations Part of the Food and Beverage Management Commons, and the Marketing Commons Repository Citation Harr, Ko King Lily, "Service dimensions of service quality impacting customer satisfaction of fine dining restaurants in Singapore" (2008). UNLV Theses/Dissertations/Professional
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Introduction: An ultimatum. “Start a business or go to college.” This was the advice given to Jerry and Janie Murrell’s four sons. Soon thereafter Five Guys Burgers and Fries was born. The Murrell family opened the restaurant in Arlington, Virginia in 1986, quickly becoming an institution in the area. From 1986-2001 the Murrell family business went from one location to five in the Washington – DC metropolitan area. In 2003 the Murrell’s decided to give franchise opportunities and have exploded
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performance relati e to the industry as a whole uring the year, in our pursuit for better ingredients we ser ed more esponsibly aised® meat (from animals raised in more humane ways and without the use of antibiotics or added hormones) than any other restaurant company We continued to use dairy products made with milk from pastured dairy cattle We remain committed to our program of using local and organically grown produce whene er possible nd we continued to make signi cant progress toward our goal of
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JUAN’S DELI Serving great pizza from ours to your! Executive summary Company Profile Juan’s Deli is a classy restaurant serving Filipino inspired taste of pizza, pasta, salad and drinks intended to satisfy the taste of middle class to high class Filipino and Foreigner citizens. Guests are welcomed by the servers with warm smiles and greets, characteristic of Filipino hospitality.. The stylish yet cozy ambience and artistic food presentation are topped with the rich flavors that will make
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service that covers all the process of celebrating with a memorable day. It will be a one stop celebration purpose themes restaurant. It will be the new trending place to visit with friends and family. 2.0 General company description 2.1 Name of new venture ‘LOL’ is an abbreviation that very common in nowadays communication, which means Laugh Out Loud. Laugh Out Loud Themes Restaurant will be our business’s
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start in 1981 known as Au Bon Pain Co. Inc. Since that time it has gone through several changes until it eventually became the Panera Bread Company in 1999. They have forged forward through the recession and a weak economy to become a well-respected restaurant known for its quality food. This review will take you through the beginnings of Panera Bread to where they are now. It will also cover their main competition and how they compare to each other, and the different charitable organizations that Panera
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T.G.I. Friday’s Restaurant Running head: T.G.I. FRIDAY’S RESTAURANT 1 T.G.I. Friday’s Restaurant Daniella Bugli Jeff Karasinski Ashley DeRuiter Darryl Nobles Davenport University Marketing Research Carla Papenfuse December 16, 2010 T.G.I. Friday’s Restaurant Executive Summary 2 T.G.I. Friday’s is a casual dining restaurant that has been a well-known chain since 1965. The theme of the restaurant provides a lively environment that keeps an engaging atmosphere where customers feel
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OPPORTUNITY, DESPITE THE FIERCELY COMPETITIVE NATURE OF THE RESTAURANT INDUSTRY. Panera Bread competed with specialty food, casual dining and quick service restaurant retailers including national, regional and locally owned restaurants. Its closest competitors were restaurants in the so-called “fast casual” restaurant category. Fast casual restaurants filled the gap betweeen fast-food and casual, full table service dining. A fast casual restaurant provided quick-service dining (much like fast-food enterprises)
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equity ownership in January 2011, and the following month, Mia Foster was named as its new CEO. The departing CEO, Howard Leventhal, was the beloved founder of the popular chain of 3,500 cafés. He had grown a small Denver soup, salad, and sandwich restaurant into a $10 billion business, but after 32 years was moving on to new interests. This was Foster’s first job as CEO. Previously, the 47-year-old had been president of the U.S. business of a large American fast food company for seven years. She
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Ethnic Food Restaurant Business Plan 1.0 Executive Summary Our initial statement to Investors and Financial Lenders is a candid disclosure of the Zara Restaurant & Lounge business proposal - our intent is to set realistic business expectations, and eliminate any questions about the profitability of this business venture. Entrepreneurs have a tendency to paint the business plan with a very optimistic brush, highlighting strengths and camouflaging the risks. We, as business owners, have a
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