Macroevolutionary Systematics of Streptotrichaceae of the Bryophyta and Application to Ecosystem Thermodynamic Stability

Total Page:16

File Type:pdf, Size:1020Kb

Macroevolutionary Systematics of Streptotrichaceae of the Bryophyta and Application to Ecosystem Thermodynamic Stability Macroevolutionary Systematics of Streptotrichaceae of the Bryophyta and Application to Ecosystem Thermodynamic Stability — Richard H. Zander 2017 Zetetic Publications, St. Louis Richard H. Zander Missouri Botanical Garden P.O. Box 299 St. Louis, MO 63166 U.S.A. [email protected] Zetetic Publications in St. Louis produces but does not sell this book. Amazon.com is a ready source, and any book dealer can obtain a copy for you through the usual channels. Resellers please contact CreateSpace Independent Publishing Platform of Amazon. ISBN-13: 978-1974188680 ISBN-10: 197418868X © Copyright 2017, all rights reserved. Portions of this book may be freely copied by other scientists and reused in publications without permission as long as proper attribution is made. The image on the cover of this book is of the “clocks” or seed heads of the common dandelion. These represent the radiation of descendant species in dissilient genera. As hubs of scale-free and small-world networks, dissilient genera help sustain survival, through evolutionary and ecologic redundancy, of both the family Streptotrichaceae and the ecosystems of which that family is a significant floristic element. The illustration on the title page shows the theoretical evolution of a dissilient genus through time, from a core progenitor on the left, through radiation of more specialized descendant species or lineages, to gradual extinction of most species, only leaving, in this case, a specialized descendant. TABLE OF CONTENTS PART 1: METHODS Chapter 1. Introduction ---------------------------------------------------------------------------------------------------- 1 Chapter 2. Simple Guide --------------------------------------------------------------------------------------------------- 5 Chapter 3. Justification ---------------------------------------------------------------------------------------------------- 15 Chapter 4. Previous Study ------------------------------------------------------------------------------------------------ 25 Chapter 5. Methods ---------------------------------------------------------------------------------------------------------29 Chapter 6. Outgroup Analysis --------------------------------------------------------------------------------------------49 Chapter 7. Data Set -------------------------------------------------------------------------------------------------------- 55 Chapter 8. Cladistics --------------------------------------------------------------------------------------------------------57 Chapter 9. Analytic Key ---------------------------------------------------------------------------------------------------63 Chapter 10. Retrospective on Molecular Systematics --------------------------------------------------------------- 73 Chapter 11. Retrospective on the Cladogram --------------------------------------------------------------------------81 PART 2: TAXONOMY Chapter 12. Streptotrichaceae -------------------------------------------------------------------------------------------- 87 Chapter 13. The Genera --------------------------------------------------------------------------------------------------- 91 Chapter 14. Miscellaneous and Excluded Species ----------------------------------------------------------------- 157 PART 3: SUMMARY Chapter 15. Conceptual Novelties ------------------------------------------------------------------------------------ 159 Chapter 16. Theory ------------------------------------------------------------------------------------------------------ 161 Chapter 17. Discussion --------------------------------------------------------------------------------------------------- 179 Chapter 18. Adaptations of Species ---------------------------------------------------------------------------------- 198 Chapter 19. Adaptations of Ecosystems ----------------------------------------------------------------------------- 205 Literature Cited ----------------------------------------------------------------------------------------------------------- 217 Glossary -------------------------------------------------------------------------------------------------------------------- 225 Index ------------------------------------------------------------------------------------------------------------------------ 231 PREFACE The best new science is presented by someone who has worked on a tough problem for years, delving into inscrutable jargon-filled literature and wrestling with recondite technical methods, and has finally published a paper in which the hard-won solution is then suddenly “obvious” to readers upon publication. I have, in spite of much keyboard thumping over the past ten years, apparently not yet produced such an explanatory prodigy. I earnestly commend the present work, however, to the marketplace of ideas. It is not enough to point out other’s faults, but one must advance a method that overcomes them. A portion of the material in this book was originally submitted to a certain systematics journal. After some time I queried the editor, and he allowed as how six noted systematists had refused to review it and he was still trying to find someone to do so. Later I received a nice letter from him saying that the journal must decline the manuscript without review. The editor kindly quoted one potential reviewer as replying: “I seldom can even understand what Richard Zander does and so I would be a poor choice to review his work.” Another refusnik wrote: “I have tried to review Zander’s papers along these lines before and I have found them to be nearly unintelligible.” Well ... hmmm. Scientific stances can be somewhat akin to religious beliefs. Apparently direct descent of a species from another species is an “out-of-context” phenomenon for phylogeneticists who are totally focused on shared descent revealed by nodes that cluster taxa sharing advanced transformative traits. Psychologically, this mental vice is called “epistemic closure,” which differs from cognitive dissonance in that there is no sense of unease or moment of doubt. Some reviewers of my papers have carped that they (cladists) have considered and rejected my ideas back in the 1980’s, and I should go read the literature of that period for illumination of how I far have strayed. It is possible that the recent crop of budding systematists consider the long-running paraphyly controversy as simply an irredentist squabble between old men fighting old battles that are now irrelevant. This is hardly the case. I offer a way to do something new with powerful concepts involving process- based evolution. Why call it “macroevolutionary systematics”? That is, a name more up-to-date and attractive to millennial students? Like, say, “quantum systematics”? (Not to be confused with V. Grant’s 1963: 456, 1981: 155 quantum evolution.) How might that work? The quantum would then be the ultimate unit of systematics knowledge, i.e., the hint. I have in the past discussed this (Zander 1993: 85)—for instance: “A ‘hint’ of support is certainly not actionable alone, nor are even several hints impressive. Using 0.60 probability as representative of a hint, being just beyond totally equivocal, requires 0.60 to be used as a prior seven times in successive empirical analyses with Bayes’ Formula, with no contrary information, to reach 0.96. The credible interval for very minor support is 0.60.” There is a statistical equivalent to a hint, the deciban. If we use one deciban (Zander 2014a: 4) as the equivalent of a basic unit of detectable knowledge, which has a Bayesian posterior probability of 0.55, then we have a quantum in Bayesian statistics, and willy nilly in systematics. Technically, a deciban is the minimum clue that a hypothesis is true. It takes 13 decibans to reach 0.95 probability, which is the minimum probability recognized across scientific studies necessary to ensure actionable confidence in a simple hypothesis. But a hint is difficult to work with, as I found in my Bayesian study of Didymodon (Zander 2014a,b,c). The next highest level of information is the bit as used in information science, equivalent to 0.666 probability, or about 1 standard deviation. It is almost exactly equal to 3 decibans. One bit (3 dB) is the minimum information needed to make a decision between two alternatives, in this case whether the information is definitely good enough to work with, that is, something better than a hint. Using the bit as the next level of support above the deciban excludes about 1 standard deviation of variation or about 1/3 of potential hypotheses, while 4 bits is 0.94 probability, excluding nearly 2 standard deviations of variation. Thus, one bit is “working support.” In the present work we will use the bit as a kind of superquantum. I am, however, too respectful of past study to promote the present research as quantum or even superquantum systematics, no matter how snazzy the phrase may be. So, “macroevolutionary systematics” must suffice to distinguish this method by emphasizing taxon to taxon evolution even though informational bits are much used. Reviewers have occasionally complained that I use big words and unfamiliar concepts from other fields (e.g., Brower 2015; Schmidt-Lebuhn 2014; for reply see Zander 2014). Words conveying complex ideas and new concepts are necessary when introducing a new analytic method, and when criticizing older, cladistic methods. ACKNOWLEDGMENTS This book is dedicated to students of bryology worldwide who have been attracted to study of Pottiaceae, in part, by my 1993 Genera of the Pottiaceae. I particularly
Recommended publications
  • Differences in Energy and Nutritional Content of Menu Items Served By
    RESEARCH ARTICLE Differences in energy and nutritional content of menu items served by popular UK chain restaurants with versus without voluntary menu labelling: A cross-sectional study ☯ ☯ Dolly R. Z. TheisID *, Jean AdamsID Centre for Diet and Activity Research, MRC Epidemiology Unit, University of Cambridge, Cambridge, United a1111111111 Kingdom a1111111111 ☯ These authors contributed equally to this work. a1111111111 * [email protected] a1111111111 a1111111111 Abstract Background OPEN ACCESS Poor diet is a leading driver of obesity and morbidity. One possible contributor is increased Citation: Theis DRZ, Adams J (2019) Differences consumption of foods from out of home establishments, which tend to be high in energy den- in energy and nutritional content of menu items sity and portion size. A number of out of home establishments voluntarily provide consumers served by popular UK chain restaurants with with nutritional information through menu labelling. The aim of this study was to determine versus without voluntary menu labelling: A cross- whether there are differences in the energy and nutritional content of menu items served by sectional study. PLoS ONE 14(10): e0222773. https://doi.org/10.1371/journal.pone.0222773 popular UK restaurants with versus without voluntary menu labelling. Editor: Zhifeng Gao, University of Florida, UNITED STATES Methods and findings Received: February 8, 2019 We identified the 100 most popular UK restaurant chains by sales and searched their web- sites for energy and nutritional information on items served in March-April 2018. We estab- Accepted: September 6, 2019 lished whether or not restaurants provided voluntary menu labelling by telephoning head Published: October 16, 2019 offices, visiting outlets and sourcing up-to-date copies of menus.
    [Show full text]
  • Gourmet Society Offer Code
    Gourmet Society Offer Code Cecil is screeching and repudiating pitiably while maledictive Kareem heal and neoterizing. Whitney overbuild andante. Somerset deconsecrate his voodooists cools regrettably, but following Waldo never fame so bearably. Do you want to dine out more, for less? Only a specific number of the available rooms in the participating hotels are designated for this promotion. It will definately become a regular! The most beloved restaurants Australia has to offer. BA Executive Club questions answered! For those going broke from dating. In some cases, companies may use your data without asking for your consent, based on their legitimate interests. Free Gap Insurance for the term of the agreement when leasing any vehicle, for University of Southampton Alumni. Greet service for that special VIP touch. App Store is a service mark of Apple Inc. We are new to the town and picked this restaurant pretty much randomly! Deals at Gourmet Society UK today! She has years of experience working in retail and tourism and as an avid budget traveller, she loves helping people find the best deals on everything from plane tickets to sunglasses. The University of Southampton accepts no responsibility or liability whatsoever in relation to such services. Not valid in conjunction with any other offer or set menu, including the lunch, specials, breakfast and kids menus. Press J to jump to the feed. Monday to Wednesday throughout August at many of our pubs! Proof of similar to grand country pub with modern, save money whenever possible to your vouchers and opportunities to offer code. As well as you may be shown on your postal services.
    [Show full text]
  • Interactive PDF
    Annual Report and Accounts 2017/18 Interactive PDF User guide This PDF allows you to find information and navigate around this document more easily. Links in this PDF The table of contents, key page references and URLs (e.g. www.whitbread.co.uk) are linked in this PDF. Clicking on them will take you to the corresponding page in the document or web page online by opening a new window in your default web browser. You can also navigate the document using the buttons described below. Guide to buttons Back to user guide Sear ch this PDF Print options Pr eceding page Ne xt page Las t visited page WorldReginfo - 2bee309d-1aec-49bd-b06a-6de4a08a90dc Delivering on our strategy... Annual Report & Accounts 2017/18 WorldReginfo - 2bee309d-1aec-49bd-b06a-6de4a08a90dc ...to bring customers brands they love Our vision We will grow brands that customers love by building a strong Customer Heartbeat and innovating to stay ahead. Our Winning Teams delight customers so they come back time and again which, along with our focus on Everyday Efficiency, drives Profitable Growth. We are passionate about being a Force for Good in our communities, helping everyone to live and work well. In this document Overview Consolidated accounts 2017/18 01 Financial highlights 92 Directors’ responsibility statement 02 Business overview 93 Independent auditor’s report 101 Consolidated financial statements Strategic report 107 Notes to the consolidated 04 Chairman’s statement financial statements 06 Chief Executive’s review 08 Business Model Company accounts 2017/18 10 Key performance
    [Show full text]
  • Whitbread PLC – CRC Participant Case Study
    Whitbread PLC – CRC Participant Case Study Whitbread is the UK’s largest hotel and restaurant group, operating market-leading businesses in the budget hotel and restaurant sectors. Our brands are Premier Inn, Beefeater, Table Table, Brewers Fayre, Taybarns and Costa Coffee. Whitbread employs over 40,000 people and serves nine million customers every month in over 2000 outlets across the UK. Whitbread’s vision is to be the most customer-focused hospitality company in the world guided by the genuine, committed and confident values held by its employees. Since the beginning of the CRC we have worked hard to ensure that as a growing company we performed well in the CRC Public League Table, both to ensure a good reputation but also to limit our exposure to unnecessary costs. Having secured a high proportion of the Early Action Metric in the first couple of years our next plan was to ensure that as we grew the portfolio we decoupled the growth in business from a growth in CO2 emissions. High class performance new buildings Our strategy is to make sure that we refurbish our existing hotels to enhance their energy efficiency and to build new hotels to the highest sustainable standards that we realistically can. This year our hotel and restaurant development in Barry, South Wales, became the latest Whitbread hotel and restaurant to be awarded BREEAM excellent, making it one of the greenest and energy efficient in South Wales, and has been adopted enthusiastically by Barry residents. Premier Inn Barry is an 80-bedroom hotel and Brewers Fayre restaurant at the Innovation Quarter regeneration scheme on Barry Waterfront, South Wales.
    [Show full text]
  • Interactive PDF Whitbread PLC Annual Report and Accounts 2013/14
    Whitbread PLC Annual report and accounts 2013/14 Interactive PDF User guide This PDF allows you to find information and navigate around this document more easily. Links in this PDF Words and numbers that are underlined are links – clicking on them will take you to further information within the document or to a web page (which opens in a new window) if they are a url (e.g www.whitbread.co.uk). Guide to buttons Back to user guide Search this PDF Print options Preceding page Next page Last visited page Annual Report and Accounts 2013/14 “ Making everyday experiences special” Overview Financial highlights Whitbread has delivered another year of strong double–digit growth in sales, profit and dividend. p1/5 More on our financial performance p4 Chairman’s statement p6 Chief Executive’s review p38 Finance Director’s review Total revenue Underlying basic EPS2 report Strategic £2,294.3m +13.0% 179.02p +20.1% m p m p p6/43 m p m p Underlying profit 2 before tax Full–year dividend £411.8m +16.5% 68.80p +19.9% m p m p Governance m p m p 3 4 Group return on capital Cash flow from operations p44/81 13.9%1 to 15.3% £526.0m to £601.3m Net debt Group like for like sales £471.1m to £391.6m Up 4.2% 1 Restated for the impact of IAS 19 (revised 2011). 3 Return on capital is the return on invested capital 2013/14 accounts Consolidated See Note 2 of the consolidated financial statements which is calculated by dividing the underlying profit for 2012/13.
    [Show full text]
  • Investigating Value Propositions in Social Media: Studies of Brand and Customer Exchanges on Twitter
    Investigating Value Propositions in Social Media: Studies of brand and customer exchanges on Twitter Mostafa Alwash A thesis submitted for the degree of Doctor of Philosophy At the University of Otago, Dunedin, New Zealand June 2019 Abstract Social media presents one of the richest forums to investigate publicly explicit brand value propositions and its corresponding customer engagement. Seldom have researchers investigated the nature of value propositions available on social media and the insights that can be unearthed from available data. This work bridges this gap by studying the value propositions available on the Twitter platform. This thesis presents six different studies conducted to examine the nature of value propositions. The first study presents a value taxonomy comprising 15 value propositions that are identified in brand tweets. This taxonomy is tested for construct validity using a Delphi panel of 10 experts – 5 from information science and 5 from marketing. The second study demonstrates the utility of the taxonomy developed by identifying the 15 value propositions from brand tweets (nb=658) of the top-10 coffee brands using content analysis. The third study investigates the feedback provided by customers (nc=12077) for values propositioned by the top-10 coffee brands (for the 658 brand tweets). Also, it investigates which value propositions embedded in brand tweets attract ‗shallow‘ vs. ‗deep‘ engagement from customers. The fourth study is a replication of studies 2 and 3 for a different time-period. The data considered for studies 2 and 3 was for a 3-month period in 2015. In the fourth study, Twitter data for the same brands was analysed for a different (nb=290, nc= 8811) 3-month period in 2018.
    [Show full text]
  • 2016 Food Service
    THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Required Report - public distribution Date: 12/13/2016 GAIN Report Number: United Kingdom Food Service - Hotel Restaurant Institutional 2016 Approved By: Stan Phillips – Agricultural Counselor Prepared By: Julie Vasquez-Nicholson Report Highlights: This report provides an overview of the UK foodservice industry and its various sub-sectors. It describes how the various sectors work and provides contact information for all the main groups within the industry. Healthy food options are the hottest trend in the HRI sector which remains receptive to new American products. Post: London Author Defined: SECTION I – MARKET SUMMARY The hotel, restaurant and institutional (HRI) market is the UK’s fourth largest consumer market following food retail, motoring, and clothing and footwear. The HRI market provides prepared meals and refreshments for consumption, primarily outside the home. State of the market: In 2015 the UK foodservice sector (food and beverage sales to consumers) was estimated to be worth £47.9 billion ($62.2 billion). This was an increase of 2.8 percent on 2014. The food service sector is clearly an enormous market and is one that can provide many opportunities for prepared U.S. exporters. Although eating out is a way of life for many UK consumers, the number of times people eat out and the type of place where they eat are dictated by how much they want to spend. In the past year we have seen consumers wanting to eat out more and spend more.
    [Show full text]
  • 2 Study the Information Provided About Whitbread Plc and Answer
    2 Study the information provided about Whitbread plc and answer the questions that follow. Whitbread Yesterday and Today Samuel Whitbread, the original founder of the business, was born in 1720. He began his apprenticeship in 1736 and, for the next few years, learned all about how to brew beer. Samuel founded his first brewery six years later. In 1750 he created the first purpose-built mass- 5 production brewery in the UK, located in London. Over the following years, Whitbread became a household name throughout the country as brewers of fine beer. In 2001 Whitbread plc changed direction completely. It sold its breweries and left the pub and bar business to refocus on the growth areas of hotels and restaurants. Today the company owns some of the UK’s most successful hospitality brands, including Premier Inn, Costa Coffee 10 and four restaurant chains: Beefeater Grill, Table Table, Brewers Fayre and Taybarns. Number of Premier Inn hotels, restaurants and Costa outlets in the UK and overseas Premier Inn Restaurants Costa UK and Ireland 640 UK 392 UK 1392 Overseas 12 Overseas 811 Geographical location of operations Europe Russia Latvia Ireland United Kingdom Poland Czech Republic Ukraine Hungary l Serbia Bulgaria Portuga Montenegro Greece Cyprus © WJEC CBAC Ltd. (1083-01) 3 Asia and the Middle East a China Lebanon Syri Jordan Kuwait Bahrain Egypt Saudi Qatar Arabia U.A.E. India Oman The countries in grey on the maps represent the countries in which Whitbread plc has 1083 010003 either Costa outlets or Premier Inns. Whitbread plc’s ‘Success to Legend’ Strategy According to the company, its strategy is to create substantial sustainable value for its shareholders by building strong brands based on consistently delivering a great customer experience.
    [Show full text]
  • Measuring Performance in the Licensed House Industry
    University of Huddersfield Repository James, Aidan M Measuring Performance in the Hospitality Industry: An evaluation of the Balanced Scorecard approach in the UK’s Licensed Retail Sector Original Citation James, Aidan M (2009) Measuring Performance in the Hospitality Industry: An evaluation of the Balanced Scorecard approach in the UK’s Licensed Retail Sector. Masters thesis, University of Huddersfield. This version is available at http://eprints.hud.ac.uk/id/eprint/9058/ The University Repository is a digital collection of the research output of the University, available on Open Access. Copyright and Moral Rights for the items on this site are retained by the individual author and/or other copyright owners. Users may access full items free of charge; copies of full text items generally can be reproduced, displayed or performed and given to third parties in any format or medium for personal research or study, educational or not-for-profit purposes without prior permission or charge, provided: • The authors, title and full bibliographic details is credited in any copy; • A hyperlink and/or URL is included for the original metadata page; and • The content is not changed in any way. For more information, including our policy and submission procedure, please contact the Repository Team at: [email protected]. http://eprints.hud.ac.uk/ Measuring Performance in the Hospitality Industry: An evaluation of the Balanced Scorecard approach in the UK’s Licensed Retail Sector Aidan Michael James BA (Hons) A thesis submitted to the University of Huddersfield in partial fulfilment of the requirements for the degree of Master of Philosophy.
    [Show full text]
  • Statistics 480
    Statistics 480 Statistical Computing Applications Project 2 – Server survey April 2007 Introduction During summer 2006, Professor William Michael Lynn of the School of Hotel Administration at Cornell University, Ithaca, NY, collected tipping information from more than 2,400 waiters and waitresses from all over the world. Through an online survey, he collected data not only on waiters/waitresses habits and characteristics, but also on restaurants where they work and their clientele. With seventy-seven variables and more than 2,400 observations, this dataset is a marvelous source of information to study the complex relationships between the waiters’/waitresses’ behaviors and the tip they receive, to observe the tipping trends from a geographical perspective, to evaluate the influence of ethnical parameters on tipping habits … In this study, we will focus our analysis on the servers. We will develop a guide that will provide servers information on how they should behave to increase their tip. We are conscious that an extensive study of these elements would require the use of all available variables (especially those in relation with customers) but this would make the report more complex whose primary goal is to provide useful and accessible information. Thus, we will first provide a description of the global dataset. This could be useful to future investigators that may choose to focus their analysis on a different topic. We will then conduct the analysis of three main elements. Primarily, we will investigate relationships between the percentage of tip from a world perspective by comparing tips received in the USA and Canada where tipping is a cultural element with the tips received in other countries.
    [Show full text]
  • Whitbread PLC 16 June 2009
    RNS Number : 9401T Whitbread PLC 16 June 2009 Tuesday 16 June 2009 WHITBREAD AGM AND INTERIM MANAGEMENT STATEMENT TOTAL GROUP SALES INCREASE BY 2.5% Whitbread PLC, the UK's largest hotel and restaurant group, today reports its trading performance for the 13 weeks to 28 May 2009 at its Annual General Meeting. Sales for the 13 weeks to 28th May 2009 % change vs. prior year Like for like sales Total sales Premier Inn (7.9) (0.2) Pub Restaurants 2.0 (2.3) Whitbread Hotels and (3.7) (1.1) Restaurants Costa 2.6 18.5 Total (2.7) 2.5 Alan Parker, Chief Executive Officer of Whitbread PLC comments: Whitbread has started the new financial year in line with our expectations with total sales up 2.5%, despite the harsh economic conditions. Against tough comparatives, Premier Inn has seen flat total sales for the first quarter and like for like sales move backwards by (7.9%) with revenue per available room down (9.6%). In the declining market, we have maintained sales through our Business Account card, with total accounts increasing 14% year on year. We plan to build on our position by continuing to offer value for money and a strong focus on sales, which includes widening our reservation network and implementing the next phase of our new revenue management system. As announced at the annual results in April, we also intend to expand our share of the leisure market. This month we launched Premier Offers*, with hotel rooms from just £29 per room per night. In the period we opened six new hotels and 838 new rooms and are on course to deliver some 2,000 new rooms in the UK and overseas this year.
    [Show full text]
  • A Study of How Lighting Can Affect a Guest's Dining Experience Amy Elizabeth Ciani Iowa State University
    Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2010 A study of how lighting can affect a guest's dining experience Amy Elizabeth Ciani Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Art and Design Commons Recommended Citation Ciani, Amy Elizabeth, "A study of how lighting can affect a guest's dining experience" (2010). Graduate Theses and Dissertations. 11369. https://lib.dr.iastate.edu/etd/11369 This Thesis is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. A study of how lighting can affect a guest’s dining experience by Amy Elizabeth Ciani A thesis submitted to the graduate faculty in partial fulfillment of the requirements for the degree of MASTER OF ARTS Major: Art and Design (Interior Design) Program of Study Committee: Cigdem Akkurt, Major Professor Fred Malven Jim Trenberth Iowa State University Ames, Iowa 2010 ii. TABLE OF CONTENTS LIST OF FIGURES v LIST OF TABLES vi ACKNOWLEDGMENTS viii CHAPTER 1 – INTRODUCTION 1 Purpose of Study 3 Scope of Study 3 CHAPTER 2 – LITERATURE REVIEW 5 Modeling Spaces with Light 5 Interaction of Lighting with Architecture 6 Theatrical Lighting Design 9 Experience Economy 13 Experience and Consumer’s Emotions 14 Correlation of Emotions and Light 16 Lighting Design within a Restaurant 17 Effect of Lighting Design on a Guest’s Experience 20 Conclusions 23 CHAPTER 3 – METHODOLOGY 25 Oakwood Road Community Center Restaurant Proposed Experiment 25 Oakwood Road Community Center Restaurant Actual Experiment 29 Donation Process 29 Analysis 30 iii.
    [Show full text]