東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

A study of restaurateurs' attitudes ...

Walter, Chanda Lynn.

Linked to FindBook

Google Book

Amazon

博客來

A study of restaurateurs' attitudes and practices in relation to obesity.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	A study of restaurateurs' attitudes and practices in relation to obesity./
Author:	Walter, Chanda Lynn.
Description:	82 p.
Notes:	Source: Masters Abstracts International, Volume: 49-01, page: 0062.
Contained By:	Masters Abstracts International49-01.
Subject:	Business Administration, Management. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1485847
ISBN:	9781124199610

A study of restaurateurs' attitudes and practices in relation to obesity.
Walter, Chanda Lynn.

A study of restaurateurs' attitudes and practices in relation to obesity. - 82 p.

Source: Masters Abstracts International, Volume: 49-01, page: 0062.

Thesis (M.S.)--South Dakota State University, 2010.

The dramatic increase in the rate of obesity in the United States is raising new public health concerns. Each year, obesity-related problems cause at least 300,000 deaths and cost around 100 billion dollars. Obesity prevention methods are being researched and implemented in U.S. schools, and the populace as a whole, however, little research has been done to assess restaurateur's attitudes and practices in regard to healthful food offerings, cooking processes, and the effect these offerings have on their bottom-lines. Additionally, few educational and outreach products are available for educating future restaurant chefs, owners, and operating managers. This study developed content validity of a survey instrument that will be useable to assess restaurateurs' attitudes, practices and responsibilities toward helping consumers make healthful food choices when eating away from home; and the perceived economic impact on the restaurant business.

ISBN: 9781124199610Subjects--Topical Terms:

626628
Business Administration, Management.

A study of restaurateurs' attitudes and practices in relation to obesity.
LDR:03174nam 2200325 4500 001 1394481
005 20110422103526.5
008 130515s2010 ||||||||||||||||| ||eng d
020 $a 9781124199610
035 $a (UMI)AAI1485847
035 $a AAI1485847
040 $a UMI $c UMI
100 1 $a Walter, Chanda Lynn. $3 1673105
245 1 2 $a A study of restaurateurs' attitudes and practices in relation to obesity.
300 $a 82 p.
500 $a Source: Masters Abstracts International, Volume: 49-01, page: 0062.
500 $a Adviser: Gary (Lee) Frantz.
502 $a Thesis (M.S.)--South Dakota State University, 2010.
520 $a The dramatic increase in the rate of obesity in the United States is raising new public health concerns. Each year, obesity-related problems cause at least 300,000 deaths and cost around 100 billion dollars. Obesity prevention methods are being researched and implemented in U.S. schools, and the populace as a whole, however, little research has been done to assess restaurateur's attitudes and practices in regard to healthful food offerings, cooking processes, and the effect these offerings have on their bottom-lines. Additionally, few educational and outreach products are available for educating future restaurant chefs, owners, and operating managers. This study developed content validity of a survey instrument that will be useable to assess restaurateurs' attitudes, practices and responsibilities toward helping consumers make healthful food choices when eating away from home; and the perceived economic impact on the restaurant business.
520 $a The current study developed an instrument to use in support a collaborative USDA Agricultural and Food Research Initiative (AFRI) grant proposal in Human Nutrition and Obesity. It is recommended that this future study involve cooperation between dietetic and restaurant researchers, nutrition outreach specialists, dietetic and restaurant management educators, and industry stakeholders.
520 $a Several key findings from industry focus groups and subject matter expert Delphi processes assisted in the development of the final survey instrument. The survey was designed to: 1) assist in evaluating restaurant owners' and managers' attitudes and practices in relation to obesity, 2) allow restaurant managers and owners to reflect on how they perceive consumers feel about restaurant food offerings, 3) show the value restaurateurs' can offer on their menus by determining whether or not they provide food dollars that can stretch further and 4) examining where the underlying issue of obesity falls in regards to the restaurant industry. The key findings in this future survey will allow for future awareness of the obesity concern in the dining away from home atmosphere. Parties interested in pursuing the AFRI grant should contact the author for rights to proceed with the research.
590 $a School code: 0205.
650 4 $a Business Administration, Management. $3 626628
650 4 $a Economics, Commerce-Business. $3 626649
650 4 $a Health Sciences, Nutrition. $3 1017801
650 4 $a Education, Health. $3 1017668
690 $a 0454
690 $a 0505
690 $a 0570
690 $a 0680
710 2 $a South Dakota State University. $3 1019395
773 0 $t Masters Abstracts International $g 49-01.
790 1 0 $a Frantz, Gary (Lee), $e advisor
790 $a 0205
791 $a M.S.
792 $a 2010
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1485847