Dit is een onderzoeksrapport gericht op de personeelsrestaurants/koffiecorners van GGZ inGeest. Onderzoeksvraag is op welke wijze de vier personeelsrestaurants/koffiecorners van GGZ inGeest zo financieel mogelijk kunnen worden geëxploiteerd, waarbij de klanttevredenheid en gastvrijheid tenminste gelijk …

This research paper focuses on how the use of the internet can be a potential marketing tool for restaurants and local businesses such as bars and cafés. The goal of this research is to set up a consultancy company, specialized in proposing strategies for restaurants using online tools, to enable them …

Stichting De Noordzee is een natuurorganisatie die het duurzaam gebruik van de Noordzee bevordert. Een speerpunten is het verduurzamen van de visserij. Een van hun producten is de viswijzer die door middel van gekleurde kolommen aangeeft welke vis het beste scoort op duurzaamheid. De bedoeling is dat …

Currently, Delicatezze d'Italia is one of the biggest Italian wholesalers in The Netherlands (third largest with a market share of 15%). Considering that Delicatezze d'Italia delivers the majority of its products to clients in the Randstad, the Italian wholesaler is interested in expanding its business …

In this study we analyze a large dataset of Facebook activities of local restaurants in Amsterdam, Houston, London and New York. Doing so gives broad insights in their Facebook usage and the communication patterns between them and their costumers. The dataset is quite rich and the presented statistics …

This thesis intends to find out how CityFilm can export its concept successfully in order to enter a new market. CityFilm is a small Dutch media marketing company that successfully creates promotional destination videos of cities, presenting them worldwide to the wealthy customer through professional …

Social media are rapidly becoming a viable way of service marketing and customer engagement in the hospitality industry. Facebook, for instance, allows restaurants to publish information, multimedia content and engage with their customers e.g., to answer questions or learn about their preferences. Being …

A cappuccino is prepared by adding about 50 mL frothing, foaming milk to a cup of espresso. Whole milk is best for foaming and the ideal milk temperature when adding it to the espresso is 65 °C. The espresso itself may be warmer than that. During the heating the milk should not burn, as that would spoil …

1e alinea column: De grote beweging via ketenomkering naar customer self care en bottom-up self assembled teaming is zich snel aan het voltrekken. De klant neemt het initiatief en Tofflers prosumership wordt zichtbaar. Het aantal business voorbeelden wordt snel groter, al gaat het om je auto zelf samenstellen, …

Afstudeeronderzoek naar het psychologisch contract van verschillende generaties werknemers binnen de sectoren 'restaurants 'en 'drankverstrekkende bedrijven 'Artikel studenten Hoger Hotel Onderwijs. Beoordeling: 8.