Open Access. Powered by Scholars. Published by Universities.®

Hospitality Administration and Management Commons

Open Access. Powered by Scholars. Published by Universities.®

3687 Full-Text Articles 3109 Authors 3534199 Downloads 75 Institutions

All Articles in Hospitality Administration and Management

Faceted Search

3687 full-text articles. Page 1 of 96.

Afternoon Keynote, Alpana Singh 2017 University of Central Florida

Afternoon Keynote, Alpana Singh

Women's Hospitality Leadership Forum

Alpana Singh is a Master Sommelier, a restaurant owner, and the host of the Emmy Award-winning restaurant review television show, Check Please!, which airs weekly in Chicago. Nationally, she has appeared on The Today Show and Food Network's Iron Chef America as well as numerous publications including Newsweek, Food & Wine, Wine Spectator, Bon Appetit and The New York Times. Most recently, Wine Enthusiast magazine honored Singh with their Sommelier of the Year 2013 Wine Star award for her inspiring leadership and engaging, good-humored approach to wine.


Morning Keynote Address, Mary Lynn Clark 2017 University of Central Florida

Morning Keynote Address, Mary Lynn Clark

Women's Hospitality Leadership Forum

Mary Lynn Clark is the president of Wyndham Vacation Rentals North America. She oversees the overall operations, strategy and financial reporting for Wyndham Vacation Rentals, North America. Prior to joining Wyndham, ML held a 26-year tenure with Marriott Vacations Worldwide and Marriott International. ML began her career in finance and has held various business executive roles in the areas of strategic planning, business and product development, brand and change management, e-Commerce, sales, and marketing. She has had global responsibility in the U.S., Europe, Middle East, Asia, Latin America and the Caribbean for multiple brands, Marriott Vacation Club International and ...


Opening Keynote Address, Salli Setta 2017 University of Central Florida

Opening Keynote Address, Salli Setta

Women's Hospitality Leadership Forum

Salli Setta was named President of Red Lobster in July 2013. In this role, Salli leads all of Restaurant Operations, Marketing, and Culinary and Beverage for the iconic brand, which operates more than 700 restaurants in North America and has more than 58,000 employees.

As President, Salli developed and aligned the company to a simple strategy -- Great Seafood, Great People and Great Results – that seeks to play to Red Lobster’s strengths, helps the company build on its strong foundation and ultimately grow the company long-term. Under Salli’s leadership, Red Lobster introduced a new, simpler, seafood and lobster-centric ...


Do You Look Like Me? How Bias Affects Affirmative Action In Hiring, Ozias Moore, Alex M. Susskind, Beth Livingston 2016 Lehigh University

Do You Look Like Me? How Bias Affects Affirmative Action In Hiring, Ozias Moore, Alex M. Susskind, Beth Livingston

Center for Hospitality Research Publications

In today’s multicultural work environment, a better understanding of how bias affects hiring and promotion decisions, and what can be done to reduce its effects, is a major concern for hospitality industry human resource professionals and academics. Past research on racial bias and social identity theory shows contradictory effects; we propose that by examining additional boundary conditions we can clarify the “same-race” bias effect in hiring and candidate evaluation. We propose that perceptions of competence regarding job applicants provided to HR managers, and their attitudes toward affirmative action programs, can help reduce bias in the hiring process. Using an ...


Budd Revisited - Gambling In Great Britain 15 Years On, Daniel Waugh Mr 2016 University of Nevada, Las Vegas

Budd Revisited - Gambling In Great Britain 15 Years On, Daniel Waugh Mr

UNLV Gaming Research & Review Journal

In 2000, Sir Alan Budd, the noted economist was asked by the British Government to chair a review of the nation’s gambling laws. The resulting ‘The Report of the Gambling Review Body’ (referred to here as ‘The Budd Report’ or ‘Budd’) was published a year later and provided a blueprint for how gaming and betting would subsequently be regulated under a major new piece of legislation - the Gambling Act 2005 (the ‘2005 Act’ or the ‘Gambling Act’).

The work of the Gambling Review Body (the ‘Review Body’) was undertaken at considerable expense and effort – more than 200 submissions were ...


Forecasting Casino Gaming Traffic With A Data Mining Alternative To Croston’S Method, Barry E. King 2016 Butler University

Forecasting Casino Gaming Traffic With A Data Mining Alternative To Croston’S Method, Barry E. King

UNLV Gaming Research & Review Journal

Other researchers have used Croston’s method to forecast traffic at casino game tables. Our data mining alternative to Croston’s method more accurately forecasts gaming traffic using the rich databases that are frequently available at casinos. A more accurate forecast will allow for better planning of staffing on the casino floor.


Back Cover, 2016 Vocational Training Council

Back Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The delectable Chocolate Strawberry Crispy Dome, created by students of ICI

這款精緻美味的朱古力士多啤梨甜品是國際廚藝學院學生的作品


Recipe For Success 成功秘訣, ICI Editorial Team 2016 Vocational Training Council

Recipe For Success 成功秘訣, Ici Editorial Team

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The International Culinary Institute provides students an array of opportunities to enhance their knowledge, interact with experts, and participate in special events and competitions.

國際廚藝學院提供學生開拓人生的良機,讓他們提升知識、與專家交流互動、參與特別活動及競賽。


Mak Kam-Kui 麥錦駒, Rosa Chen 2016 Vocational Training Council

Mak Kam-Kui 麥錦駒, Rosa Chen

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Executive Sous Chef, Western Cuisine, Hong Kong Disneyland Hotel, Graduate of Master Chef in Western Cuisine Programme, International Culinary Institute

香港廸士尼樂園酒店副總廚,國際廚藝學院大師級西廚師課程畢業生


French Lessons 法式風情, Tama Lung 2016 Vocational Training Council

French Lessons 法式風情, Tama Lung

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Joël Robuchon serves up his signature Le Caviar

介紹Joël Robuchon的招牌菜Le Caviar


Growth Patterns 葡萄酒國崛起, Robin Lynam 2016 Vocational Training Council

Growth Patterns 葡萄酒國崛起, Robin Lynam

AMBROSIA 客道 : The Magazine of The International Culinary Institute

With consumption falling in many European countries, and despite a government crackdown on excess, China is not only storming up the table of wine-loving nations, but increasingly a producer in its own right.

儘管許多歐洲國家的消費能力隨經濟下滑,中央政府亦盡量節縮開支,但中國不僅一躍成為葡萄酒消費大國,更憑藉自己的力量逐漸成為葡萄酒生產國。


Moveable Feasts 舌尖上的地圖, Rachel Duffell 2016 Vocational Training Council

Moveable Feasts 舌尖上的地圖, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

International travellers are increasingly keen to understand the places they visit, and with the need to eat being universal -- and delicious food relished by people everywhere -- gastronomic tourism is taking the world by storm. It's a boom that the hospitality industry must embrace.

國際旅客愈來愈渴望了解自己造訪的旅遊地點,由於每個人都需要食物,而且任何人都喜歡可口美食,因此美食旅遊的潮流正席捲全球。這是餐飲及酒店業必須掌握的趨勢。


Cooked To Perfection 品味殿堂美饌, Thane Tierney 2016 Vocational Training Council

Cooked To Perfection 品味殿堂美饌, Thane Tierney

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Corey Lee and a dream team of imaginative chefs from 22 countries join forces to create an intriguing new dining concept at San Francisco's Museum of Modern Art.

知名大廚Corey Lee與來自22個國家、擁有豐富想像力的名廚攜手合作,為三藩市現代藝術博物館帶來迷人的美食新概念。


Acquired Tastes 洋味香港, Carol Chow 2016 Vocational Training Council

Acquired Tastes 洋味香港, Carol Chow

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Hong Kong's restaurant landscape hasn't always been as cosmopolitan as it is today. Co-founder of the city's earliest Chinese-owned French restaurant, as well as Maxim's Group, Dr James Wu traces the evolution of the local F&B industry and explains why professional training has been crucial to success.

今日香港餐飲界多彩繽紛,各國料理薈萃,但並非一直如此國際化。身為美心集團及香港首間華人開辦的法國餐廳聯合創辦人,伍沾德博士與我們回顧本地餐飲界的發展,闡釋專業廚藝訓練是成功關鍵。


The Philosopher 廚房裡的哲學家, Tama Lung 2016 Vocational Training Council

The Philosopher 廚房裡的哲學家, Tama Lung

AMBROSIA 客道 : The Magazine of The International Culinary Institute

André Chiang's unique approach to haute cuisine has taken him to number one in Singapore and quickly up the rankings of the world's most revered restaurants.

憑著獨具巧思的高級法式料理,使江振誠登上新加坡第一名廚竇座,在全球最佳餐廳的排名更迅速攀升。


World Tour: South America 世界之旅:南美洲, Rachel Read 2016 Vocational Training Council

World Tour: South America 世界之旅:南美洲, Rachel Read

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Stretching from the Amazonian rainforests to the Argentinian pampas, the sprawling continent offers up some of the world's most diverse ingredients and culinary traditions.

從亞馬遜雨林,一直延伸到阿根廷大草原,蜿蜒崎嶇的南美洲擁有世上最多元化食材與烹飪傳統。


Haute Plates 美味新境界, Chris Dwyer 2016 Vocational Training Council

Haute Plates 美味新境界, Chris Dwyer

AMBROSIA 客道 : The Magazine of The International Culinary Institute

From ancient Rome to modern-day San Sebastián, the presentation and plating of food have been an integral part of the dining experience.

從古羅馬到今日的聖塞巴斯蒂安,菜式的呈現方式及擺盤藝術成為體驗美食不可或缺的一部分。


Features, 2016 Vocational Training Council

Features

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.


What's In A Name? 必也正名乎, Catharine Nicol 2016 Vocational Training Council

What's In A Name? 必也正名乎, Catharine Nicol

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Decoding the many shades of vegetarianism

說明不同素食者的定義


Go With The Grain 百搭主食, Kate Whitehead 2016 Vocational Training Council

Go With The Grain 百搭主食, Kate Whitehead

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Domesticated in Mexico some 10,000 years ago, maise, or corn, is one of the world's most versatile grains. The most common variety is yellow, but you can also find black, purple, blue, pink and red corn. Whichever you choose, there are myriad ways to prepare this humble ingredient.

玉蜀黍或粟米為一萬年前原生於墨西哥,堪稱世上種類最多元化的穀物,除了最常見的黃色,粟米還有黑色、紫色、藍色、粉紅色和紅色等品種。然而,不管什麼顏色,這種價廉物美的食材有很多不同的烹調方式。


Digital Commons powered by bepress