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Restaurant Chains in China by Guojun Zeng,Henk J. de Vries,Frank M. Go Pdf
This book explores the paradox of the hospitality industry: customers demand not only personal and innovative tourism products and services, but also cost-effective ones. Enterprises have the option to meet the former demand by offering authentic products and services while the latter could be achieved through standardization. Although it seems ideal to combine both concepts, they seemingly contradict each other leading to suppliers facing an authenticity-standardization paradox. The authors identify, analyze, and provide solutions for this authenticity-standardization paradox based on a series of case studies of restaurants in China. This book will be of interest to scholars, business owners, and consultants.
Quick Service Restaurants, Franchising, and Multi-Unit Chain Management by Francis A Kwansa,H.G. Parsa Pdf
Learn about new strategies to improve service, quality, and profitability for quick service restaurants!Quick Service Restaurants, Franchising, and Multi-Unit Chain Management examines a variety of issues pertaining to quick service restaurants. Quick-service restaurants (QSR) are the dominant sector of the foodservice industry and a one-hundred-billion-dollar industry. Since their inception in the 1920s, quick-service restaurants have become one of the cultural icons of America. This informative book contains vital information on: growth, change and strategy in the international foodservice industry food safety as an international problem and the formation of outreach committees to combat the challenges faced globally food consumption patterns and the driving forces that influence consumer food preferences the differences between mature and younger customers’ expectations and experiences in QSRs, casual, and fine dining restaurants consumer attitudes toward airline food adding quick-service meals to airplane menus factors influencing parental patronage of QSRs a case study on how Billy Ingram, founder of White Castle restaurants, made the hamburger a staple on American menus
The Hospitality and Tourism Industry in China by Jinlin Zhao Pdf
Here is an insightful look into the great changes in the hospitality and tourism industry in China in recent years. The steady growth of the GDP in China, the increasing middle-income population, lifestyle changes of the Chinese people, and fast infrastructure development (speed trains, airports, highways, and seaports, linking many mega cities, mid-level cities, and townships) have all had a significant effect on the Chinese hospitality industry, which is booming in China. With much more money in their pockets, the Chinese are spending more than 60% of their disposable income on food and travel. International food and hotel chains have responded by increasing their presence in China, and in turn, new domestic restaurant and hotel chains have sprung up to compete for the business. With chapters by scholars from various universities in China and the United States, these issues and more are covered in this new volume. Readers will gain a true understanding of the current development of Chinese hospitality and tourism industry.
China to Chinatown tells the story of one of the most notable examples of the globalization of food: the spread of Chinese recipes, ingredients and cooking styles to the Western world. Beginning with the accounts of Marco Polo and Franciscan missionaries, J.A.G. Roberts describes how Westerners’ first impressions of Chinese food were decidedly mixed, with many regarding Chinese eating habits as repugnant. Chinese food was brought back to the West merely as a curiosity. The Western encounter with a wider variety of Chinese cuisine dates from the first half of the 20th century, when Chinese food spread to the West with emigrant communities. The author shows how Chinese cooking has come to be regarded by some as among the world’s most sophisticated cuisines, and yet is harshly criticized by others, for example on the grounds that its preparation involves cruelty to animals. Roberts discusses the extent to which Chinese food, as a facet of Chinese culture overseas, has remained differentiated, and questions whether its ethnic identity is dissolving. Written in a lively style, the book will appeal to food historians and specialists in Chinese culture, as well as to readers interested in Chinese cuisine.
Contemporary Hospitality and Tourism Management Issues in China and India by Stephen Ball,Susan Horner,Kevin Nield Pdf
This book represents a comprehensive, authoritative and up-to-date analysis of key sectors in the hospitality and tourism industries in China and India, and will address the market's growing need for information on Tourism in China and India. The text will be written in an accessible style drawing on the authors’ wealth of theoretical, educational and industry experience. The text will contain inputs from academic colleagues and commercial contacts from the identified region. Case studies will give real life experiences of hospitality and tourism companies and organisations operating in this region and will include interactive exercises and discussion points.
Volume 2 is organized alphabetically by manufacturer, with brief histories, product information, date codes, 950+ dated backstamps, nearly 900 color photographs with individual value ranges of ware predominantly used in restaurants, hotels, clubs, schools, and so forth with a sprinkling of the subjects offered in Volume 1, and more than 350 catalog pages. Coverage includes American as well as foreign china companies. The extensive appendix includes an additional 89 manufacturers and 146 distributors, along with capsule histories and dated logos of 114 hotel and 170 restaurant chains. Particularly useful is the lengthy index which contains a cross-reference to backstamps lacking the manufacturer's name. This book would be of value to any dealer or collector of porcelain or vitrified china dinnerware. Priced and illustrated. 8.5 x 11. 2003 values.
This book shares unique perspectives on the successful global evolution and future ambitions of Chinese consumer companies. It presents an unprecedented collection of one-on-one interviews with some of the most influential leaders in China, whose companies offer diverse products and services. Further, the book offers future business leaders encouragement and guidance on how to ride the consumer wave in China. It also investigates some of the foremost current trends, revealing the best opportunities for companies to succeed on the Chinese market. Written by a successful business leader, this book is a timely must-read for anyone seeking to understand Chinese consumers, the Chinese market and what makes Chinese entrepreneurs tick – helping them learn how to do business “Made for China”.
From Canton Restaurant to Panda Express by Haiming Liu Pdf
Received an Honorable Mention for the 2015-2016 Asian/Pacific American Awards for Literature, Adult Non-Fiction category Finalist in the Culinary History category of the 2016 Gourmand World Cookbook Awards From Canton Restaurant to Panda Express takes readers on a compelling journey from the California Gold Rush to the present, letting readers witness both the profusion of Chinese restaurants across the United States and the evolution of many distinct American-Chinese iconic dishes from chop suey to General Tso’s chicken. Along the way, historian Haiming Liu explains how the immigrants adapted their traditional food to suit local palates, and gives readers a taste of Chinese cuisine embedded in the bittersweet story of Chinese Americans. Treating food as a social history, Liu explores why Chinese food changed and how it has influenced American culinary culture, and how Chinese restaurants have become places where shared ethnic identity is affirmed—not only for Chinese immigrants but also for American Jews. The book also includes a look at national chains like P. F. Chang’s and a consideration of how Chinese food culture continues to spread around the globe. Drawing from hundreds of historical and contemporary newspaper reports, journal articles, and writings on food in both English and Chinese, From Canton Restaurant to Panda Express represents a groundbreaking piece of scholarly research. It can be enjoyed equally as a fascinating set of stories about Chinese migration, cultural negotiation, race and ethnicity, diverse flavored Chinese cuisine and its share in American food market today.
American Chinese Restaurants by Jenny Banh,Haiming Liu Pdf
With case studies from the USA, Canada, Chile, and other countries in Latin America, American Chinese Restaurants examines the lived experiences of what it is like to work in a Chinese restaurant. The book provides ethnographic insights on small family businesses, struggling immigrant parents, and kids working, living, and growing up in an American Chinese restaurant. This is the first book based on personal histories to document and analyze the American Chinese restaurant world. New narratives by various international and American contributors have presented Chinese restaurants as dynamic agencies that raise questions on identity, ethnicity, transnationalism, industrialization, (post)modernity, assimilation, public and civic spheres, and socioeconomic differences. American Chinese Restaurants will be of interest to general readers, scholars, and college students from undergraduate to graduate level, who wish to know Chinese restaurant life and understand the relationship between food and society.
Chinese Merger Control Law by Tingting Weinreich-Zhao Pdf
On 1 August 2008 the Chinese Anti-Monopoly Law entered into force, introducing a comprehensive framework for competition law to the Chinese market. One set of the new rules pertains to merger control. China’s Ministry of Commerce (MOFCOM) was nominated as the authority responsible for enforcing merger control in China and has been actively doing so ever since. Recent years have established China as one of the most important merger filing jurisdictions for cross-border mergers alongside the EU and USA. This work evaluates the Chinese merger control law regime and MOFCOM’s decision-making practice after more than five years of application. In particular, it assesses which policy goals (competition policy goals or industrial policy considerations) prevail in the written law and its application and provides suggestions for a further improvement of the law – with the aim to develop a transparent merger control regime that promotes long-term economic growth in China.
In 2016, Globe and Mail reporter Ann Hui drove across Canada, from Victoria to Fogo Island, to write about small-town Chinese restaurants and the families who run them. It was only after the story was published that she discovered her own family could have been included—her parents had run their own Chinese restaurant, The Legion Cafe, before she was born. This discovery, and the realization that there was so much of her own history she didn’t yet know, set her on a time-sensitive mission: to understand how, after generations living in a poverty-stricken area of Guangdong, China, her family had somehow wound up in Canada. Chop Suey Nation: The Legion Cafe and Other Stories from Canada’s Chinese Restaurantsweaves together Hui’s own family history—from her grandfather’s decision to leave behind a wife and newborn son for a new life, to her father’s path from cooking in rural China to running some of the largest “Western” kitchens in Vancouver, to the unravelling of a closely guarded family secret—with the stories of dozens of Chinese restaurant owners from coast to coast. Along her trip, she meets a Chinese-restaurant owner/small-town mayor, the owner of a Chinese restaurant in a Thunder Bay curling rink, and the woman who runs a restaurant alone, 365 days a year, on the very remote Fogo Island. Hui also explores the fascinating history behind “chop suey” cuisine, detailing the invention of classics like “ginger beef” and “Newfoundland chow mein,” and other uniquely Canadian fare like the “Chinese pierogies” of Alberta. Hui, who grew up in authenticity-obsessed Vancouver, begins her journey with a somewhat disparaging view of small-town “fake Chinese” food. But by the end, she comes to appreciate the essentially Chinese values that drive these restaurants—perseverance, entrepreneurialism and deep love for family. Using her own family’s story as a touchstone, she explores the importance of these restaurants in the country’s history and makes the case for why chop suey cuisine should be recognized as quintessentially Canadian.
From Canton Restaurant to Panda Express by Haiming Liu Pdf
"The story of Chinese Americans through the lens of food. From Canton Restaurant in 1849 to Panda Express today, Chinese food history in America spans over 150 years. Chinese 'Forty-niners' were mostly merchants and restaurateurs who migrated here not to dig gold but to do trade. Racism against the Chinese slowed down the growth of the Chinese restaurant business in the late 19th century, but it made a rebound in the format of chop suey. From 1900 to the 1960s, chop suey as imagined authentic Chinese food attracted numerous American customers including Jewish Americans as its collective fan. Then the real Chinese food such as Hunan, Sichuan or Shanghai cuisine replaced chop suey houses in the 1970s following the arrival of new Chinese immigrants after immigration reform in 1965. Those regional-flavored Chinese restaurants were brought in and established by immigrants from Taiwan rather than mainland China. As Chinese restaurants in America turned Chinese in flavor, P.F. Chang's and Panda Express rose fast in the 1990s to meet the need of constantly changing and often multi-ethnically blended eating habits of American customers. Chinese food in America is a fascinating history about both Chinese and Americans. Embedded in this history is the story of human migration, culinary tradition, racial politics, ethnic identity, cultural negotiation, Chinese Diaspora and transnational life, and Chinese cuisine as a global food. Though a scholarly work, this book aims at all readers who are interested in food history and culture"--Provided by publisher.
Going Soft? The US and China Go Global by Mei Renyi Pdf
What is “soft power”? How can a country acquire and enjoy it? Is it the product of public or private initiatives? How significant is “soft power” in world affairs? The concept of “soft power,” the idea that international success depends not just upon weaponry, force, and military coercion, but also on admiration and respect for a country’s culture and way of life, is winning ever-greater global attention. As China enjoys ever-increasing heft on the global scene, many Chinese officials seek to emulate the past success of the United States in dominating the world, not simply militarily, but in terms of influence and prestige. Most are very conscious that “soft power” can be extremely valuable in terms of supplementing and boosting their country’s military and strategic position, but are often uncertain as to how to deploy the instruments of propaganda and cultural diplomacy most effectively. The essays in this volume, largely written by scholars based in mainland China, represent an extended effort to debate and assess the theoretical concept of “soft power” and just what it means and how it works in practice. The authors focus upon the practical impact and implications of “soft power” in diverse settings and situations in the United States past and present. How, they ask, does “soft power” relate to issues of religion, gender, race, and social equality, at home and abroad? What do American elections and political rhetoric do for American “soft power”? Will China succeed in rivalling the United States in power, whether hard, soft, or smart? And how will “soft power” feature in US-China relations, present and future?
Ethnographies of Islam in China by Rachel Harris,Guangtian Ha,Maria Jaschok Pdf
In the late 1970s Islam regained its force by generating novel forms of piety and forging new paths in politics throughout the world, including China. The Islamic revival in China, which came to fruition in the 2000s and the 2010s, prompted increases in government suppression but also intriguing resonances with the broader Muslim world—from influential theoretical and political contestations over Muslim women’s status, the popularization of mass media and the appearance of new patterns of consumption, to increases in transnational Muslim migration. Although China does not belong to the “Islamic world” as it is conventionally understood, China’s Muslims have strengthened and expanded their global connections and impact. Such significant shifts in Chinese Muslim life have received scant scholarly attention until now. With contributions from a wide variety of scholars—all sharing a commitment to the value of the ethnographic approach—this volume provides the first comprehensive account of China’s Islamic revival since the 1980s as the country struggled to recover from the wreckage of the Cultural Revolution. The authors show the multifarious nature of China’s Islam revival, which defies any reductive portrayal that paints it as a unified development motivated by a common ideology, and demonstrate how it was embedded in China’s broader economic transition. Most importantly, they trace the historical genealogies and sociopolitical conditions that undergird the crackdown on Muslim life across China, confronting head-on the difficulties of working with Muslims—Uyghur Muslims in particular—at a time of intense religious oppression, intellectual censorship, and intrusive surveillance technology. With chapters on both Hui and Uyghur Muslims, this book also traverses boundaries that often separate studies of these two groups, and illustrates with great clarity the value of disciplinary and methodological border-crossing. As such, Ethnographies of Islam in China is essential reading for those interested in Islam’s complexity in contemporary China and its broader relevance to the Muslim world and the changing nature of Chinese society seen through the prism of religion.
THE CHINESE DREAM: The Rise of the World's Largest Middle Class and What It Means to You by Helen H. Wang Pdf
(2nd Edition: July 6, 2012) In The Chinese Dream, a groundbreaking book about the rising middle class in China, Forbes columnist and China expert Helen Wang challenges us to recognize that some of our fears about China are grossly misplaced. As a result of China's new capitalist paradigm, a burgeoning middle class-calculated to reach 800 million within the next fifteen years-is jumping aboard the consumerism train and riding it for all it's worth-a reality that may provide the answer to America's economic woes. And with China's increasing urbanization and top-down governmental approach, it now faces increasing energy, environmental, and health problems-problems that the U.S. can help solve. Through timely interviews, personal stories, and a historical perspective, China-born Wang takes us into the world of the Chinese entrepreneurial middle class to show how a growing global mindset and the realization of unity in diversity may ultimately provide the way to creating a saner, safer world for all.
