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      西方餐館小費在中國大陸餐館是否可行的實證研究_英語論文.doc

      資料分類:英語論文 上傳會員:小豬豬 更新時間:2017-11-20
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      ABSTRACT

       

      Tipping is a kind of social act, which reflects social customs and contains economic significance and value orientation.With the researches of gentleman culture, Maslow's theory of needs and behaviorism incentive theory, this paper introduces the situations of tipping in foreign countries and China, and also mentions the phenomenon that tipping is so prevalent in western countries. Through questionnaire and interviews, the feasibility of practicing tipping of the west in Chinese restaurants is explored. Through the study, it can be found that once allowing the implementation of "tip" the society will admit two views and adhere to one principle. Firstly, the tip is a reward for service staffs with high-quality service, and secondly the service staffs should have the right to get additional reward for offering good service. Besides, one principle is "customer voluntary principle".

      Key words: Tipping  Questionnaire   Interview  Feasibility

       

      TABLE OF CONTENTS

      ACKNOWLEDGEMENT

      ABSTRACT

      中文摘要

      CHAPTER ONE INTRODUCTION-3

      1.1 RESEARCH BACKGROUND-3

      1.2 PURPOSE AND SIGNIFICANCE-4

      1.3 ORGANIZATION OF THE PAPER-4

      CHAPTER TWO LITERATURE REVIEW-5

      2.1 Previous Studies Abroad-5

      2.1.1 Tipping-5

      2.1.2 Gentleman Culture-5

      2.1.3 The Fourth Level of Maslow's Theory of Needs-6

      2.1.4 Behaviorism Incentive Theory-6

      2.1.5 Azar’s Research About Tipping-7

      2.1.6 Lynn and Other Scholars’ Findings About Tipping-8

      2.1.7 Some Scholars’ Study On Some Factors Affect the Way People Offer Tips-8

      2.2 Previous Studies at Home-10

      CHAPTER THREE RESEARCH METHODS, DATA COLLETION AND ANALYSIS-12

      3.1 QUESTIONNAIRE-12

      3.1.1 Contents-12

      3.1.2 Subjects-12

      3.1.3 Distribution and Collection-12

      3.2 Results and Analysis-12

      3.3 Data of Interview-16

      3.3.1 Subjects-16

      3.3.2 Interviews and Analysis-17

      Chapter Four Conclusions-20

      Bibliography-21

      Appendix I-23

      Appendix II-24

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      上傳會員 小豬豬 對本文的描述:通過問卷調查和采訪顧客和餐館工作人員來了解小費在中國餐廳的現狀以及探討小費在中國大陸餐館實行的可行性。通過調查研究筆者發現只要允許實行 “小費”,社會必然會承認兩個......
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