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Add the result to your basket Refine your search Apply to external sources Make a suggestionAsian food heritage / Institute of Thai Studies Chulalongkorn University / Bangkok : Institute of Thai Studies, Chulalongkorn University - 2013
Title : Asian food heritage : harmonizing culture, technology and industry volume one Material Type: printed text Authors: Institute of Thai Studies Chulalongkorn University, Editor Publisher: Bangkok : Institute of Thai Studies, Chulalongkorn University Publication Date: 2013 Pagination: xix,162 p. Layout: ill. Size: 21 ซม. ISBN (or other code): 978-976-616-551-722-5 Price: บริจาค. Languages : English (eng) Descriptors: [LCSH]Cookery, Asian
[LCSH]Food, AsianKeywords: Food. Class number: TX641 W72 2013 Contents note: Korean temple food and way of modernization.-- Rice and performance for the sustenance of traditional heritage in Southeast Asian communities selected cases in Borneo, Sabah, Malaysis.-- Herbal medicine in Indonesian culture: from food to cure.-- Rice and bread in Iran.-- Will globalization overwhelm local traditional food culture.-- The Mughal culinary tradition distinct features of Awadh cuisine from pre-modern to post-modern India.-- La-Phet : part of Myanmar peoples' lives tradition and culture.-- Authentic Thai food and beverages as an element of the experience in hotels and resort clusters.-- Umami a critical role in the palatability of food.-- Curricular : BNS/GE Record link: http://libsearch.siu.ac.th/siu/opac_css/index.php?lvl=notice_display&id=23251 Asian food heritage : harmonizing culture, technology and industry volume one [printed text] / Institute of Thai Studies Chulalongkorn University, Editor . - Bangkok : Institute of Thai Studies, Chulalongkorn University, 2013 . - xix,162 p. : ill. ; 21 ซม.
ISSN : 978-976-616-551-722-5 : บริจาค.
Languages : English (eng)
Descriptors: [LCSH]Cookery, Asian
[LCSH]Food, AsianKeywords: Food. Class number: TX641 W72 2013 Contents note: Korean temple food and way of modernization.-- Rice and performance for the sustenance of traditional heritage in Southeast Asian communities selected cases in Borneo, Sabah, Malaysis.-- Herbal medicine in Indonesian culture: from food to cure.-- Rice and bread in Iran.-- Will globalization overwhelm local traditional food culture.-- The Mughal culinary tradition distinct features of Awadh cuisine from pre-modern to post-modern India.-- La-Phet : part of Myanmar peoples' lives tradition and culture.-- Authentic Thai food and beverages as an element of the experience in hotels and resort clusters.-- Umami a critical role in the palatability of food.-- Curricular : BNS/GE Record link: http://libsearch.siu.ac.th/siu/opac_css/index.php?lvl=notice_display&id=23251 Hold
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Barcode Call number Media type Location Section Status 32002000355790 TX641 W72 2013 Book Graduate Library General Shelf Available
Collection Title: SIU IS Title : Customer Satisfaction of Myanmar Traditional Restaurant in Mandalay Material Type: printed text Authors: Shwe Sin, Author ; Walsh, John, Associated Name ; Ousanee Sawagvudcharee, Associated Name Publisher: Bangkok: Shinawatra University Publication Date: 2017 Pagination: v, 32 p. Layout: ill, Tables Size: 30 cm. Price: 500.00 General note: SIU IS: SOM-MBA-2017-M10
IS [MS. [MBA]] -- Shinawatra University, 2017Languages : English (eng) Descriptors: [LCSH]Customer satisfaction
[LCSH]Restaurants -- MandalayKeywords: Customer Satisfaction, Food products, Price, Responsiveness, Environment Abstract: One of the vital needs of increasing population in our country is food. There are five number of restaurant owners to meet the necessity of food. Most of the people in our country occasionally go to the restaurant to enjoy ethnic and some of western food items. The main purpose of this study is to identify some key drivers of customer satisfaction on Myanmar traditional restaurants. The study covers the opinion of restaurants in Mandalay region. Primarily, researcher contacted with 110 customers for their valuable opinion regarding on the Myanmar traditional restaurants. Chi-square test has been applied for testing hypothesizes by using PSPP software. This study aims to link some factors of food products, responsiveness, environment and price fairness of restaurant with the customers’ satisfaction. Curricular : BBA/MBA Record link: http://libsearch.siu.ac.th/siu/opac_css/index.php?lvl=notice_display&id=27627 SIU IS. Customer Satisfaction of Myanmar Traditional Restaurant in Mandalay [printed text] / Shwe Sin, Author ; Walsh, John, Associated Name ; Ousanee Sawagvudcharee, Associated Name . - [S.l.] : Bangkok: Shinawatra University, 2017 . - v, 32 p. : ill, Tables ; 30 cm.
500.00
SIU IS: SOM-MBA-2017-M10
IS [MS. [MBA]] -- Shinawatra University, 2017
Languages : English (eng)
Descriptors: [LCSH]Customer satisfaction
[LCSH]Restaurants -- MandalayKeywords: Customer Satisfaction, Food products, Price, Responsiveness, Environment Abstract: One of the vital needs of increasing population in our country is food. There are five number of restaurant owners to meet the necessity of food. Most of the people in our country occasionally go to the restaurant to enjoy ethnic and some of western food items. The main purpose of this study is to identify some key drivers of customer satisfaction on Myanmar traditional restaurants. The study covers the opinion of restaurants in Mandalay region. Primarily, researcher contacted with 110 customers for their valuable opinion regarding on the Myanmar traditional restaurants. Chi-square test has been applied for testing hypothesizes by using PSPP software. This study aims to link some factors of food products, responsiveness, environment and price fairness of restaurant with the customers’ satisfaction. Curricular : BBA/MBA Record link: http://libsearch.siu.ac.th/siu/opac_css/index.php?lvl=notice_display&id=27627 Hold
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Barcode Call number Media type Location Section Status 32002000597029 SIU IS: SOM-MBA-2017-M10 SIU Independent Study Graduate Library Thesis Corner Available
Collection Title: SIU IS Title : Impact of Nutritional Labeling on Consumer Buying Behavior Material Type: printed text Authors: Ritu Tuladhar, Author ; Virachai Vongbunsin, Associated Name ; Pushkar Sharma, M. Phil, Associated Name Publisher: Bangkok: Shinawatra University Publication Date: 2016 Pagination: ix, 72 p. Layout: ill, Tables Size: 30 cm. Price: 500.00 General note: SIU IS: SOM-MBA-2016-N16
IS [MS. [MBA]] -- Shinawatra University, 2016Languages : English (eng) Descriptors: [LCSH]Consumer behavior Keywords: Nutrition labeling,
Consumers buying behavior,
Food labels,
Nutrition information,
Packaging,
Consumer’s Awareness,
Education Level,
Pre-Packaged foodAbstract: Nutritional Labeling communicates to consumer that the product holds those attributes that can fill the required need and contains components that are better as compared to the ones provided by the competitor. Nutritional labeling provides the customers with the opportunity to choose healthier food for themselves and their families.
This study determined level of awareness on pre-packaged food labeling information among consumers within Kathmandu, their perception on the importance of such information and difficulties encountered in reading and using prepackaged food labels. Also this paper examines how strongly packaging influences consumer buying behavior and what elements of the packaging are most important.A descriptive cross- sectional study was conducted and questionnaire with close ended questions was used to collect information from 120 consumers who purchase pre packaged food from different supermarkets. The obtained data were computed to determine relationships and associations between various factors and the use of food labeling information among consumers in the area of study.
Awareness and use of prepackaged food labeling information was found to be moderate among consumers in Kathmandu. Findings showed that only a quarter of the study respondents had high awareness on food labeling. Health concerns, religious beliefs and the need to know characteristics of food, motivate consumers to read prepackaged food labels. Awareness and use of prepackaged food labeling information was significantly associated with age, occupation and education level of respondents. People who read food labels concentrated on ingredients and expiry. It is therefore recommended that deliberate efforts should be taken to improve foodlabeling, provide education to consumers to raise their awareness and use of foodlabeling information as well as develop a consumer guide on food labeling.It has also been concluded that the Packaging is one of the important and powerful factor, which influences consumer’s purchase decision. Most of the consumers agree that packaging influence their buying decision.Curricular : BBA/MBA Record link: http://libsearch.siu.ac.th/siu/opac_css/index.php?lvl=notice_display&id=26934 SIU IS. Impact of Nutritional Labeling on Consumer Buying Behavior [printed text] / Ritu Tuladhar, Author ; Virachai Vongbunsin, Associated Name ; Pushkar Sharma, M. Phil, Associated Name . - [S.l.] : Bangkok: Shinawatra University, 2016 . - ix, 72 p. : ill, Tables ; 30 cm.
500.00
SIU IS: SOM-MBA-2016-N16
IS [MS. [MBA]] -- Shinawatra University, 2016
Languages : English (eng)
Descriptors: [LCSH]Consumer behavior Keywords: Nutrition labeling,
Consumers buying behavior,
Food labels,
Nutrition information,
Packaging,
Consumer’s Awareness,
Education Level,
Pre-Packaged foodAbstract: Nutritional Labeling communicates to consumer that the product holds those attributes that can fill the required need and contains components that are better as compared to the ones provided by the competitor. Nutritional labeling provides the customers with the opportunity to choose healthier food for themselves and their families.
This study determined level of awareness on pre-packaged food labeling information among consumers within Kathmandu, their perception on the importance of such information and difficulties encountered in reading and using prepackaged food labels. Also this paper examines how strongly packaging influences consumer buying behavior and what elements of the packaging are most important.A descriptive cross- sectional study was conducted and questionnaire with close ended questions was used to collect information from 120 consumers who purchase pre packaged food from different supermarkets. The obtained data were computed to determine relationships and associations between various factors and the use of food labeling information among consumers in the area of study.
Awareness and use of prepackaged food labeling information was found to be moderate among consumers in Kathmandu. Findings showed that only a quarter of the study respondents had high awareness on food labeling. Health concerns, religious beliefs and the need to know characteristics of food, motivate consumers to read prepackaged food labels. Awareness and use of prepackaged food labeling information was significantly associated with age, occupation and education level of respondents. People who read food labels concentrated on ingredients and expiry. It is therefore recommended that deliberate efforts should be taken to improve foodlabeling, provide education to consumers to raise their awareness and use of foodlabeling information as well as develop a consumer guide on food labeling.It has also been concluded that the Packaging is one of the important and powerful factor, which influences consumer’s purchase decision. Most of the consumers agree that packaging influence their buying decision.Curricular : BBA/MBA Record link: http://libsearch.siu.ac.th/siu/opac_css/index.php?lvl=notice_display&id=26934 Hold
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Barcode Call number Media type Location Section Status 32002000594158 SIU IS: SOM-MBA-2016-N16 c.1 SIU Independent Study Graduate Library Thesis Corner Available A Comparative of customer perceived value as a driver for fine dinning restaurant selection / Warangrat Nitiwanakul in AU Journal of Management, Vol. 12 No.1 ([09/30/2014])
Title : A Comparative of customer perceived value as a driver for fine dinning restaurant selection : a case of Thai consumers and expatriates Material Type: printed text Authors: Warangrat Nitiwanakul, Author Publication Date: 2014 Article on page: 1-13 Languages : English (eng) Original Language : English (eng)
in AU Journal of Management > Vol. 12 No.1 [09/30/2014] . - 1-13Keywords: Atmosphere.Food quality.Service quality.Emotional response.Monetary cost.Non-monetary.Customer perceived value.Behavioral intention. Link for e-copy: www.au.edu Format of e-copy: www.au.edu Record link: http://libsearch.siu.ac.th/siu/opac_css/index.php?lvl=notice_display&id=23977 [article] A Comparative of customer perceived value as a driver for fine dinning restaurant selection : a case of Thai consumers and expatriates [printed text] / Warangrat Nitiwanakul, Author . - 2014 . - 1-13.
Languages : English (eng) Original Language : English (eng)
in AU Journal of Management > Vol. 12 No.1 [09/30/2014] . - 1-13Keywords: Atmosphere.Food quality.Service quality.Emotional response.Monetary cost.Non-monetary.Customer perceived value.Behavioral intention. Link for e-copy: www.au.edu Format of e-copy: www.au.edu Record link: http://libsearch.siu.ac.th/siu/opac_css/index.php?lvl=notice_display&id=23977
Title : Introducing allergenic food into : infant's diets systematic review Material Type: printed text Authors: Larson, Katelin, Author ; McLaughlin, Jessica, Author ; Stonehourse, Mallory, Author Publication Date: 2017 Article on page: p.72-80 Languages : English (eng)
in MCN > Vol.42 No.2 (Mar-Apr) 2017 [06/06/2017] . - p.72-80Keywords: Allergy. Complementary feeding. Food Hypertensivity. Infant. Abstract: Purpose: The purpose of this systematic review was to explore the association between timing of introduction of potentially allergenic foods to infants and developpment of food allergies.
Methods: CINAHL MEDLINE PubMed. Science Direct, and Web of Sciene were searched using the terms solid food complementary food or infant feeding combined with allergy or hypersentivity for articles publised in English in 2000 or later. Inclusion criteria were 1) Pramily research articles with 2) a focus on association between introduction of complementary food including potentailly allergenic food into diets of infants less than 12 months of age anddevelopment of food allerfies. Articles were excuded if they were 1) not primary research 2) about complementary foods only (without specificity of allergies. Articles were exclude if they wrer 1) not promary research 2) about complementary foods only (without specificity of allergenic foods 3)on allergic conditions other than food allergy (such as asthma or eczema)
Results: The initial literature search yield 533 articles 14 articles met inclusion criteria. Level of avoidence of each study was determined with the SORT criteria. Results found that delayed introduction of solid foods in general and allergenic foods in particular was not associated with decreased risk for allergic diseases among high and law-risk infants. Later introduction was associated with increasedd risk for allergy development.Link for e-copy: ้http://www.lww.com Record link: http://libsearch.siu.ac.th/siu/opac_css/index.php?lvl=notice_display&id=26896 [article] Introducing allergenic food into : infant's diets systematic review [printed text] / Larson, Katelin, Author ; McLaughlin, Jessica, Author ; Stonehourse, Mallory, Author . - 2017 . - p.72-80.
Languages : English (eng)
in MCN > Vol.42 No.2 (Mar-Apr) 2017 [06/06/2017] . - p.72-80Keywords: Allergy. Complementary feeding. Food Hypertensivity. Infant. Abstract: Purpose: The purpose of this systematic review was to explore the association between timing of introduction of potentially allergenic foods to infants and developpment of food allergies.
Methods: CINAHL MEDLINE PubMed. Science Direct, and Web of Sciene were searched using the terms solid food complementary food or infant feeding combined with allergy or hypersentivity for articles publised in English in 2000 or later. Inclusion criteria were 1) Pramily research articles with 2) a focus on association between introduction of complementary food including potentailly allergenic food into diets of infants less than 12 months of age anddevelopment of food allerfies. Articles were excuded if they were 1) not primary research 2) about complementary foods only (without specificity of allergies. Articles were exclude if they wrer 1) not promary research 2) about complementary foods only (without specificity of allergenic foods 3)on allergic conditions other than food allergy (such as asthma or eczema)
Results: The initial literature search yield 533 articles 14 articles met inclusion criteria. Level of avoidence of each study was determined with the SORT criteria. Results found that delayed introduction of solid foods in general and allergenic foods in particular was not associated with decreased risk for allergic diseases among high and law-risk infants. Later introduction was associated with increasedd risk for allergy development.Link for e-copy: ้http://www.lww.com Record link: http://libsearch.siu.ac.th/siu/opac_css/index.php?lvl=notice_display&id=26896
