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This study seeks to examine one of the keys to a successful restaurant – the waiting staff. Their backgrounds are investigated, together with the skills and expertise which they are expected to possess by employers and customers. This is compared to the training offered, so that recommendations...
The chosen marketing strategy (including the branding as its integral parts) is highly important in this process. Nowadays, the brand becomes one of the basic motives for the consumers’ choice of a particular food product. The importance of the product brand shall be seen primarily in its impact...
The introduction of labelling initiatives has provided an opportunity to introduce fair trade food products to the vast majority of the UK consumers via conventional retail channels. This case study outlines the characteristics and development of the fair trade concept, reviews the extent to...
This research evaluates the extent of food wastage on a renal ward, in a large NHS Trust hospital. The study consisted of baseline data collection, to establish the current situation regarding food wastage on a mixed gender renal ward, and two phases. Phase I assessed the adequacy of the plate...
Since de‐regulation of the UK dairy market in November 1995, the UK dairy industry has lurched from one crisis to another, as milk prices initially rose to levels that were unsustainable for all but the largest processors and then fell to levels at which even the largest and most efficient dairy...
The aim of this work was to analyse the relationships between three types of variables: consumer attitude towards a generic product – honey; the perceived quality of the specific brand consumed; and the satisfaction with this brand. The paper first tests the effects the different perceived...
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