Browsing by Subject "Restaurants"
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Item An Adult Entertainment Center for Lubbock, Texas(Texas Tech University, 1974-05) Hopkins, GlenNot Available.Item Buck Jones : an electroacoustic opera in three acts(2006-05) Stamps, Jack W.; Sharlat, YevgeniyBuck Jones is a three-act electro-acoustic opera set in a western themed family steakhouse located between a highway interchange and a suburban node. The libretto, written by John Navarro, depicts one anomalous day in the life of the restaurant through three acts, named for the three traditional meals of the day: Breakfast, Lunch, and Dinner. The interior subject matter often humorously spiritualizes the character of the Old West while gently reminding the audience of the profundity of our existence in the universe, even in such a seemingly uninteresting place as a roadside restaurant. The musical score supports the story with the use of such western sounds as electric guitar and lap steel guitar and others. It is written in a quasi-western vernacular in places and seeks to carve a space between the worlds of serious opera and more accessible elements of musical theater.Item Creating the server experience: an ethnographic study in the construction of organizational culture(Texas Tech University, 2001-12) Nelson, Jessica M.A small-scale version of politics becomes a central aspect of a server's job. While communicating with a guest in the "front of the house" (FOH), a server must be acquiescent, positive, and knowledgeable. As soon as the server enters the "back of the house" (BOH), or kitchen area, s/he becomes his/her true self. A work ethic, crisis management style, personality, and leadership trait are all observed only within the confines of the BOH. If, for whatever reason, a guest wanders to the BOH, all servers immediately put forth the persona that is created in the FOH. The shifts in attitude are a part of the industry mottos that a guest is always right and a server should always make a guest happy. This is a fundamental aspect of the server job that is instilled in trainees from the first day. Therefore, ethnography of participant observation provides the least amount of subject manipulation within the data. The goal of this research is to ascertain how servers communicate with one another and the kitchen employees in order to facilitate guests' needs. Also, servers are highly exclusive in their communication and relational rituals. This communication and these rituals may contribute to the success of the restauraunt. How a server is admitted entree to the culture and initiated in the practices becomes a focal point of the research.Item Culinary citzenship in American restaurants, 1919-1964(2010-12) Russek, Audrey Sophia; Meikle, Jeffrey L., 1949-; Davis, Janet M; Engelhardt, Elizabeth; Hoelscher, Steven; Clarke, Sally; Belasco, WarrenThis dissertation examines how the growth of the “dining-out habit” captured the American popular imagination in the twentieth century and suggests a rethinking of the social significance of restaurants in American culture by placing public dining spaces at the intersection of sensory experience, technology, and contests of power. In an urban industrial world where Americans found themselves saturated with sensory stimuli and innumerable choices, restaurants tried to create calm out of the chaos and uncertainty—including the social “disruptions” of changing gender roles, immigration patterns, and race relations—through manipulation of the built environment. Each chapter addresses struggles over power and authority and the material objects that represented this tension, from the technological regulation of air and sound or the monitoring of waitresses’ physical appearance to representations of national and foreign heritage in themed restaurants and the role of guidebooks as instruction manuals for public dining throughout the United States. Central to this project is the complexity of racial, ethnic, and national identity as represented and performed in restaurants. Restaurants used thematic symbols of heritage, foreignness, domesticity, womanhood, and racial identity to generate idealized narratives of nationhood and performances of citizenship for American-born patrons, immigrant employees, and visitors from around the world as part of a national discourse of culinary consumerism. American restaurants contributed to the fabric of the nation’s social character, and in turn, culinary citizens claimed restaurant dining as a badge of prosperity, privilege, and social authority.Item Food service establishment wastewater characterization and management practice evaluation(Texas A&M University, 2006-04-12) Garza, Octavio ArmandoFood service establishments that use onsite wastewater treatment systems are experiencing hydraulic and organic overloading of pretreatment systems and/or drain fields. Design guidelines for these systems are typically provided in State regulations and based on residential hydraulic applications. For the purposes of this research, hydraulic loading indicates the daily flow of water directed to the wastewater system. Organic loading refers to the composition of the wastewater as quantified by five-day biochemical oxygen demand (BOD5), total fats, oils and greases (FOG), and total suspended solids (TSS). The first part of this study included an analysis of the central tendencies of analytical data of four wastewater parameters from 28 restaurants representing a broad spectrum of restaurant types. Field sampling consisted of two sets of grab samples collected from each restaurant for six consecutive days at approximately the same time each day. These sets were collected approximately two weeks apart. The numerical data included BOD5, FOG, and TSS. The fourth parameter evaluated was daily flow. Data exploration and statistical analyses of the numerical data from the 28 restaurants was performed with the standard gamma probability distribution model in ExcelTM and used to determine inferences of the analytical data. The analysis shows higher hydraulic and organic values for restaurant wastewater than residential wastewater. The second part of the study included a statistical analysis of restaurant management practices and primary cuisine types and their influence on BOD5, FOG, TSS, and daily flow to determine if management practices and/or cuisine types may be influencing wastewater composition and flow. A self-reporting survey was utilized to collect management practice and cuisine type information. Survey response information and analytical data were entered into an ExcelTM spreadsheet and subsequently incorporated into SASTM statistical software for statistical analysis. Analysis indicated that the number of seats in a restaurant, use of self-serve salad bars, and primary cuisine types are statistically significant indicators of wastewater characteristics.Item Program for: the Canyon Restaurant, Lubbock, Texas(Texas Tech University, 1971-08) Auvenshine, JessNot available