Hospitality Administration and Management Commons^™

The Most Powerful Mouse In The World : The Globalization Of The Disney Brand, Michaela J. Robbins

University of Tennessee Honors Thesis Projects

No abstract provided.

Reactions Of Generation Y To Luxury Hotel Twitter Promotions, Katherine M. Woods

Honors Theses

Social media refers to the means of interactions among people in which they create, share, and exchange information and ideas in virtual communities and networks (Merriam-Webster, 2013). Social media marketing refers to the process of gaining website traffic or attention through social media sites (Evans, 2008). In today’s society, social media refers mainly to websites including (but not limited to) Facebook, Twitter, LinkedIn, and Google+. The most popular and fastest growing of these social media venues is Twitter. Twitter was founded in 2006 by Jack Dorsey, Evan Williams, and Biz Stone. Since 2006, almost 200 million users across the ...

The Use Of Twitter By Luxury And Midscale Hotels, Yolanda M. Tselepidakis

Honors Theses

Twitter has demanded a presence in company brands since its start up in 2008, including the hotel industry. As an up and coming marketing tool, the social media website is still new to both hotels and their guests. Observing the different strategies incorporated by luxury and midscale hotels, the paper provides explanations on how these two segments differ in utilizing Twitter. Through direct interviews with US luxury and midscale hotels and analyzing individual Twitter feeds, it was found that luxury hotels and their target market are much more active on Twitter than the midscale hotel segment. Implications suggest that although ...

Life Cafe, Michelle Panko

Anthropology Undergraduate Research (COLA)

Challenges of Health and Conservation in Las Vegas

-Las Vegas is a very large and busy city, with locals operating on a very hectic agenda often times resulting with a need for instant gratification.

-Because of this, many food industries in Las Vegas tend to distribute unhealthy foods in large Quantities.

-According to the Springs preserve NV blog, Las wastes produces 9,000 tons of trash a day

Food Consumption, Marygrace Rendin, Ellsie Lucero, Taeler Rambo

Anthropology Undergraduate Research (COLA)

Introduction:

How much food is consumed at a buffet over a month long period and what is done with the left overs?

Feast And Famine In A Global World Food: Compare And Contrast: Palms Bistro Buffet Vs Bally's Steakhouse, Selina Abai

Anthropology Undergraduate Research (COLA)

Background:

The strip is known for its flashing lights, water show, Hotels & Casinos, and the restaurants and buffets. Within the city of Las Vegas there are 2,187 restaurants and over 300 buffets. The food chain in Las Vegas is rapidly growing with more industries and companies opening.

How Bill Eadington Changed Our Lives, David G. Schwartz

UNLV Gaming Research & Review Journal

Since Bill Eadington’s death in February, we’ve come to appreciate just how influential a figure he is in today’s gaming studies world. Hundreds of academics, regulators, and gaming industry professionals have shared their stories of “How Bill Eadington changed my life.”

Examining The Link Between Poker Room Business Volume And Gaming Activity In Slot And Table Games: A Closer Look At A Key Assumption In The Full Service Theory, Anthony F. Lucas

UNLV Gaming Research & Review Journal

Results from three different Nevada hotel-casinos failed to support the popular notion that poker rooms drive business to the slot and table game areas of the casino floor. This result not only questions the validity of a key and somewhat bold operating assumption, it casts a shadow of doubt on the broader Full Service Theory, as applied to the casino floor. Additionally, this work extends Ollstein (2006) by empirically examining the relationships between the daily business volumes of poker rooms and both critical gaming centers (i.e., slots and table games). Five of six key results question the wisdom of ...

A Diagnosis Of Inherent Problems In Enhancing Service Quality Through Internal Marketing And Organizational Identification In Macau And Singapore Casinos, Sudhir H. Kale, Sangita De

UNLV Gaming Research & Review Journal

With spectacular growth in demand since opening the market to foreign competition, executives within the Macau casino industry have focused their attention on enhancing capacity and opening new casino properties. Meanwhile, the Singapore casino market, barely two years old, has already produced revenues comparable to the Las Vegas Strip. Despite stellar past successes, the long-term scenario for the casino industry in both Macau and Singapore could spell trouble. Specifically, service quality stands to suffer because operators have not devoted adequate thought to their service culture and internal marketing strategy. With overall capacity in Asia slated to increase significantly in the ...

Economic Evidence On The Effects Of The Indian Gaming Regulatory Act On Indians And Non-Indians, Katherine Spilde Ph.D., Jonathan B. Taylor

UNLV Gaming Research & Review Journal

When Congress passed the Indian Gaming Regulatory Act (IGRA) in 1988, some tribal leaders perceived the state compacting provision required for casino-style gaming on tribal lands as an erosion of tribal sovereignty that could undermine their early economic development successes and disrupt a precariously successful federal-tribal relationship with regard to tribal self-determination.

In hindsight, however, the substantial growth and myriad positive impacts of the first twenty years of tribal gaming under IGRA reveal the ways that the federal regulatory framework laid out in the law resolved numerous legal dilemmas that had plagued tribal gaming expansion. It is now clear that ...

The Finance And Marketing Dilemma: Do Promotional Allowances Actually Increase Revenue And Profits For Atlantic City Casinos?, Toni Repetti

UNLV Gaming Research & Review Journal

Casinos offer free items to attract new guests or to reward their loyal customers. Casino management and marketing personnel believe these promotional allowances are necessary to maintain customers and to increase revenue. Three regression models are run to determine if promotional allowances increase gross revenue, net revenue, and gross operating profit for Atlantic City casinos. Results show that with a $1 increase in promotional allowances there is a significant increase of $4.53 in gross revenue, $3.53 in net revenue, and $1.29 in gross operating profit. These results will help management better understand the effect of offering complimentaries ...

Pyramids To Players Clubs: The Battle For Competitive Advantage In Las Vegas, Oliver Lovat

Occasional Papers

The evolution of the Las Vegas casinos from owner operator to the institutionally financed and corporately managed casino-resort has been the predominant feature of the evolution of the US Gaming market in the past 30 years. This paper examines the strategic frameworks used by Las Vegas casino resorts and identifies the drivers for competitive advantage moving forward.

Number One Pery Square Sample Easter Sunday Lunch Menu, April 2013, Number One Pery Square

Menus of the 21st Century

Number One Pery Square is located in Pery Square, the Georgian Quarter, Limerick City, Co. Limerick. It now has its own kitchen garden right in the heart of the city. The chef is Alan Burns. The hotel has the Brasserie One Restaurant where the philosophy is to serve simple, sensibly priced dishes sometimes rustic, sometimes classic using the freshest of local ingredients. Brasserie One is a true classic Irish brasserie with strong French influences and the use of Irish artisan produce where possible.

Number One Pery Square Sample Breakfast Menu, 2013, Number One Pery Square

Menus of the 21st Century

Number One Pery Square is located in Pery Square, the Georgian Quarter, Limerick City, Co. Limerick. It now has its own kitchen garden right in the heart of the city. The chef is Alan Burns. The hotel has the Brasserie One Restaurant where the philosophy is to serve simple, sensibly priced dishes sometimes rustic, sometimes classic using the freshest of local ingredients. Brasserie One is a true classic Irish brasserie with strong French influences and the use of Irish artisan produce where possible.

Number One Pery Square Sample Private Dining And Group Lunch Menu, 2013, Number One Pery Square

Menus of the 21st Century

Number One Pery Square is located in Pery Square, the Georgian Quarter, Limerick City, Co. Limerick. It now has its own kitchen garden right in the heart of the city. The chef is Alan Burns. The hotel has the Brasserie One Restaurant where the philosophy is to serve simple, sensibly priced dishes sometimes rustic, sometimes classic using the freshest of local ingredients. Brasserie One is a true classic Irish brasserie with strong French influences and the use of Irish artisan produce where possible.

Number One Pery Square Sample Spring Market Value Dinner Menu, 2013, Number One Pery Square

Menus of the 21st Century

Number One Pery Square is located in Pery Square, the Georgian Quarter, Limerick City, Co. Limerick. It now has its own kitchen garden right in the heart of the city. The chef is Alan Burns. The hotel has the Brasserie One Restaurant where the philosophy is to serve simple, sensibly priced dishes sometimes rustic, sometimes classic using the freshest of local ingredients. Brasserie One is a true classic Irish brasserie with strong French influences and the use of Irish artisan produce where possible.

Number One Pery Square Wine List, 2013, Number One Pery Square

Menus of the 21st Century

Number One Pery Square is located in Pery Square, the Georgian Quarter, Limerick City, Co. Limerick. It now has its own kitchen garden right in the heart of the city. The chef is Alan Burns. The hotel has the Brasserie One Restaurant where the philosophy is to serve simple, sensibly priced dishes sometimes rustic, sometimes classic using the freshest of local ingredients. Brasserie One is a true classic Irish brasserie with strong French influences and the use of Irish artisan produce where possible.

Number One Pery Square Sample Harvest Value Dinner Menu,2013, Number One Pery Square

Menus of the 21st Century

Number One Pery Square is located in Pery Square, the Georgian Quarter, Limerick City, Co. Limerick. It now has its own kitchen garden right in the heart of the city. The chef is Alan Burns. The hotel has the Brasserie One Restaurant where the philosophy is to serve simple, sensibly priced dishes sometimes rustic, sometimes classic using the freshest of local ingredients. Brasserie One is a true classic Irish brasserie with strong French influences and the use of Irish artisan produce where possible.

Number One Pery Square Sample Valentines Day Dinner Menu, 2013, Number One Pery Square

Menus of the 21st Century

Number One Pery Square is located in Pery Square, the Georgian Quarter, Limerick City, Co. Limerick. It now has its own kitchen garden right in the heart of the city. The chef is Alan Burns. The hotel has the Brasserie One Restaurant where the philosophy is to serve simple, sensibly priced dishes sometimes rustic, sometimes classic using the freshest of local ingredients. Brasserie One is a true classic Irish brasserie with strong French influences and the use of Irish artisan produce where possible.

Brasserie One At Number One Pery Square Sample A La Carte Menu 2013, Number One Pery Square

Menu Collection (Complete)

Number One Pery Square is located in Pery Square, the Georgian Quarter, Limerick City, Co. Limerick. It now has its own kitchen garden right in the heart of the city. The chef is Alan Burns. The hotel has the Brasserie One Restaurant where the philosophy is to serve simple, sensibly priced dishes sometimes rustic, sometimes classic using the freshest of local ingredients. Brasserie One is a true classic Irish brasserie with strong French influences and the use of Irish artisan produce where possible.