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Restaurant Owners' Perception of Local Foods.

紀錄類型:	書目-語言資料,手稿 : Monograph/item
正題名/作者:	Restaurant Owners' Perception of Local Foods./
作者:	Rowland, TaNia.
面頁冊數:	1 online resource (113 pages)
附註:	Source: Masters Abstracts International, Volume: 57-06.
標題:	Agriculture. -
電子資源:	click for full text (PQDT)
ISBN:	9780355982343

Restaurant Owners' Perception of Local Foods.
Rowland, TaNia.

Restaurant Owners' Perception of Local Foods. - 1 online resource (113 pages)

Source: Masters Abstracts International, Volume: 57-06.

Thesis (M.S.)--North Carolina Agricultural and Technical State University, 2018.

Includes bibliographical references

The purpose of this study was to examine the decisions making practices of independently owned and operated restaurant owners with respect to local foods. To analyze their understanding of local foods and the usage of local foods in their restaurants. It also sought to get an overall understanding of the entrepreneurial characteristics of these restaurant owners. More specifically is there a relationship between the purchasing decision of independently owned and operated restaurant owners buying local foods or not with respect to their demographics and entrepreneurial characteristics? A survey questionnaire was designed, developed, and implemented for independently owned and operated restaurant owners. The key variables used for this study were gender, number of full-time employees, business location, education, age, and customers' preference. Results indicated most restaurant owners purchased something locally grown or produced foods. Correlation coefficient and logistic regression were used to analyze if restaurant owners purchasing decisions with respect to demographic characteristic. local or not. Findings showed that higher education, fewer full-time employees, older people were significant in determining if owners purchased locally grown or produced foods or not. These restaurant owners were also more likely to purchase local foods if customers asked if they used local foods in their restaurant more frequently. Restaurant owners who set achievable goals, look before they leap, and are innovative and creative were also found to be significant in determining if they purchase local foods.

Electronic reproduction.
Ann Arbor, Mich. :
ProQuest,
2018

Mode of access: World Wide Web

ISBN: 9780355982343Subjects--Topical Terms:

660421
Agriculture.
Index Terms--Genre/Form:

554714
Electronic books.

Restaurant Owners' Perception of Local Foods.
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245 1 0 $a Restaurant Owners' Perception of Local Foods.
264 0 $c 2018
300 $a 1 online resource (113 pages)
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
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500 $a Source: Masters Abstracts International, Volume: 57-06.
500 $a Adviser: Chyi-Lyi Liang.
502 $a Thesis (M.S.)--North Carolina Agricultural and Technical State University, 2018.
504 $a Includes bibliographical references
520 $a The purpose of this study was to examine the decisions making practices of independently owned and operated restaurant owners with respect to local foods. To analyze their understanding of local foods and the usage of local foods in their restaurants. It also sought to get an overall understanding of the entrepreneurial characteristics of these restaurant owners. More specifically is there a relationship between the purchasing decision of independently owned and operated restaurant owners buying local foods or not with respect to their demographics and entrepreneurial characteristics? A survey questionnaire was designed, developed, and implemented for independently owned and operated restaurant owners. The key variables used for this study were gender, number of full-time employees, business location, education, age, and customers' preference. Results indicated most restaurant owners purchased something locally grown or produced foods. Correlation coefficient and logistic regression were used to analyze if restaurant owners purchasing decisions with respect to demographic characteristic. local or not. Findings showed that higher education, fewer full-time employees, older people were significant in determining if owners purchased locally grown or produced foods or not. These restaurant owners were also more likely to purchase local foods if customers asked if they used local foods in their restaurant more frequently. Restaurant owners who set achievable goals, look before they leap, and are innovative and creative were also found to be significant in determining if they purchase local foods.
533 $a Electronic reproduction. $b Ann Arbor, Mich. : $c ProQuest, $d 2018
538 $a Mode of access: World Wide Web
650 4 $a Agriculture. $3 660421
650 4 $a Entrepreneurship. $3 559908
650 4 $a Sustainability. $3 793436
655 7 $a Electronic books. $2 local $3 554714
690 $a 0473
690 $a 0429
690 $a 0640
710 2 $a ProQuest Information and Learning Co. $3 1178819
710 2 $a North Carolina Agricultural and Technical State University. $b Agricultural Economics. $3 1188926
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=10784200 $z click for full text (PQDT)