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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. -
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. -
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 -
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. -
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. -
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 ---------------------------------------------------------------------------------------------------- -
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. -
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. -
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. -
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. -
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. -
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.