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

Food and Beverage Management Commons

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

1418 Full-Text Articles 840 Authors 921419 Downloads 45 Institutions

All Articles in Food and Beverage Management

Faceted Search

1418 full-text articles. Page 1 of 47.

Educators As Leaders: Perspectives On Teaching And The Ethics Associated With Culinary Sustainability, Deborah N. Smith 2017 Kennesaw State University

Educators As Leaders: Perspectives On Teaching And The Ethics Associated With Culinary Sustainability, Deborah N. Smith

Siegel Institute Ethics Research Scholars

In this qualitative pilot study, the author conducts research on chef educators and their background and interest in, preparation for, and comfort level with teaching college students about culinary sustainability. Five chef educators teaching in a culinary/hospitality program were interviewed about their personal and professional experiences with culinary sustainability. Two broad themes emerged from the data. First, initial exposure of participants to culinary sustainability was impactful and led to subsequent internalized, habitual practices. Two sub-themes under this first finding were related to the influence of early family and early career experiences. Second, continued learning about sustainable culinary practices is ...


The Effects Of Service Charges Versus Service-Included Pricing On Deal Perception, Shuo Wang, Michael Lynn 2017 The Chinese University of Hong Kong

The Effects Of Service Charges Versus Service-Included Pricing On Deal Perception, Shuo Wang, Michael Lynn

Michael Lynn

Study participants rated menu prices with an automatic percentage service gratuity as better deals than equivalent service-included prices when the service component of price was below the standard 15 percent tipping rate. However, the reverse was true when the service component of price was above 15 percent. Furthermore, a move from percentage service gratuity toward dollar service gratuity impeded participants’ menu price judgment. These findings provide some insights regarding which pricing alternative to tipping should be implemented if and when restaurateurs decide to abandon voluntary tipping.


Beverage Bloggers: A Developing Relationship Between Wine Blogger Expertise And Twitter Followers, Byron Marlowe, Eric Adam Brown, Thomas Schrier, Tianshu Zheng 2017 Washington State University

Beverage Bloggers: A Developing Relationship Between Wine Blogger Expertise And Twitter Followers, Byron Marlowe, Eric Adam Brown, Thomas Schrier, Tianshu Zheng

Eric Adam Brown

This pilot study examines how beverage bloggers’ beverage experience and certified wine knowledge influences their wine destination recommendations on Twitter. Microblogging a wine destination through Twitter is explored in this study. In the context of social media, the role of Twitter as a microblog in promoting wine destinations is specifically examined. The present study examines the food and beverage experience and wine credentials of bloggers through survey and correlations of their wine destination recommendations, travel habits and geographic home. This exploratory study finds that different levels of wine credentials have an influence on blogger's recommendation of both international and ...


Beverage Bloggers: A Developing Relationship Between Wine Blogger Expertise And Twitter Followers, Byron Marlowe, Eric Adam Brown, Thomas Schrier, Tianshu Zheng 2017 Washington State University

Beverage Bloggers: A Developing Relationship Between Wine Blogger Expertise And Twitter Followers, Byron Marlowe, Eric Adam Brown, Thomas Schrier, Tianshu Zheng

International Journal of Hospitality Beverage Management

This pilot study examines how beverage bloggers’ beverage experience and certified wine knowledge influences their wine destination recommendations on Twitter. Microblogging a wine destination through Twitter is explored in this study. In the context of social media, the role of Twitter as a microblog in promoting wine destinations is specifically examined. The present study examines the food and beverage experience and wine credentials of bloggers through survey and correlations of their wine destination recommendations, travel habits and geographic home. This exploratory study finds that different levels of wine credentials have an influence on blogger's recommendation of both international and ...


Organic Wine: The Influence Of Biospheric, Altruistic, And Egoistic Values On Purchase Intention, Willingness To Pay More, And Willingness To Sacrifice, Imran Rahman PhD, Dennis Reynolds PhD 2017 Auburn University

Organic Wine: The Influence Of Biospheric, Altruistic, And Egoistic Values On Purchase Intention, Willingness To Pay More, And Willingness To Sacrifice, Imran Rahman Phd, Dennis Reynolds Phd

International Journal of Hospitality Beverage Management

This study developed a conceptual framework for understanding consumers’ behavioral intentions regarding the purchase of organic wine. Based on Schwartz’s values theory, using Stern’s nomenclature, in conjunction with social adaptation theory, altruism, and green signaling, we analyze the role of values in forming organic wine purchase intentions, the willingness to pay more to purchase organic wine, and the willingness to sacrifice quality to purchase organic wine. A self-report consumer survey, operationalized by structural equation modeling, revealed the significant influence of biospheric values on all three types of behavioral intentions. We could not establish significant support for altruistic values ...


Examining The Craft Brew Industry: Identifying Research Needs, Sylvia Smith, John Farrish, Matthew McCarroll, Elizabeth Huseman 2017 Southern Illinois University Carbondale

Examining The Craft Brew Industry: Identifying Research Needs, Sylvia Smith, John Farrish, Matthew Mccarroll, Elizabeth Huseman

International Journal of Hospitality Beverage Management

This article identifies gaps in current research and subsequent opportunities for further exploration into the various areas surrounding the craft brew industry. We begin with an overview of the craft brew industry and economic impacts as a result of the growing market. Next, a review of current research describing craft beer tourism activities is presented, followed by a few research articles describing sensory analysis activities. Lastly, based on the examination of the state of the industry and the extant literature, the authors suggest a number of areas for future research that would be of benefit for both craft brewers and ...


The Food-Service Industry: Best Of Times, Worst Of Times, Alex M. Susskind 2017 Cornell University School of Hotel Administration

The Food-Service Industry: Best Of Times, Worst Of Times, Alex M. Susskind

Alex M. Susskind

Technology has long been a factor in restaurants’ back-of-house operations, but the actual amount of automation depends on the restaurant operator’s preferences and, to some extent, the type of restaurant. Technology is now expanding in the front of the house, as part of the service interaction with guests, but again the implementation is uneven and depends in part on the restaurant’s concept. Whatever technology is introduced should at minimum not damage the guest experience and preferably should boost service levels. Participants in a recent roundtable at the School of Hotel Administration examined these and other issues in the ...


The Food-Service Industry: Best Of Times, Worst Of Times, Alex M. Susskind 2017 Cornell University School of Hotel Administration

The Food-Service Industry: Best Of Times, Worst Of Times, Alex M. Susskind

Center for Hospitality Research Publications

Technology has long been a factor in restaurants’ back-of-house operations, but the actual amount of automation depends on the restaurant operator’s preferences and, to some extent, the type of restaurant. Technology is now expanding in the front of the house, as part of the service interaction with guests, but again the implementation is uneven and depends in part on the restaurant’s concept. Whatever technology is introduced should at minimum not damage the guest experience and preferably should boost service levels. Participants in a recent roundtable at the School of Hotel Administration examined these and other issues in the ...


School Of Culinary Arts & Food Technology - Summer Newsletter 2017, James Peter Murphy 2017 Dublin Institute of Technology

School Of Culinary Arts & Food Technology - Summer Newsletter 2017, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Summer Newsletter captured rfgw many events, research, awards, significant contributions ans special civic and community activities which the students and staff members of the school have successfully completed leading up to the summer period of 2017. These activities could not be completed without the on-going and active support of the schools 'INSPIRED' friends of Culinary Arts (sponsors).


De Tapas Por La Ciudad Condal, Juanjo Marco 2017 Selected Works

De Tapas Por La Ciudad Condal, Juanjo Marco

Juanjo Marco

¿Pensando en ir de tapas por la gastronómica ciudad de Barcelona= El distrito de l’Eixample es, sin duda alguna, una de las zonas de Barcelona que mejor combina la arquitectura con la buena gastronomía. ¿Te apuntas a una ruta de tapas en el Eixample?
¡Sigue leyendo!

 


Personal Style Of On-Site Food Service Managers, Judi Brownell, Dennis Reynolds 2017 Cornell University School of Hotel Administration

Personal Style Of On-Site Food Service Managers, Judi Brownell, Dennis Reynolds

Judi Brownell

Myers-Briggs Type Indicators (MBTI) assess preferences based on Carl Jung’s theory of psychological types. They are widely used in organizational development, management and leadership training, and team building. This study examines MBTl of food service managers in a single organization to determine whether food service managers have a typical personal style and whether this style varies.


Strengthening The F&B Purchaser–Supplier Partnership: Actions That Make A Difference:, Judi Brownell, Dennis Reynolds 2017 Cornell University School of Hotel Administration

Strengthening The F&B Purchaser–Supplier Partnership: Actions That Make A Difference:, Judi Brownell, Dennis Reynolds

Judi Brownell

[Excerpt] One of the more intriguing food-service-operation trends of the past few years is the focus on building partnerships between food-service operators (that is, purchasers) and vendors. At the organizational level, companies are shrinking the number of suppliers with which they work and are developing close ties with a few selected partners.1 As we explain in this article, partnerships of this type are advantageous to both food-service operators and their vendors, because the long-term relationships create value and help the food-service operators maintain a competitive advantage.


Back Cover, 2017 Vocational Training Council

Back Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

An appealing assemblage of colourful macarons created by students of ICI

由國際廚藝學院學生炮製的馬卡龍,色彩繽紛,令人賞心悅目


Recipe For Success 成功秘訣, ICI Editorial Team 2017 Vocational Training Council

Recipe For Success 成功秘訣, Ici Editorial Team

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Class acts 學院消息:

Central stage 美味焦點

Italian epicurean 意國風味

Upper crust 頂級示範


Wallace Lo 盧浩邦, Kate Whitehead 2017 Vocational Training Council

Wallace Lo 盧浩邦, Kate Whitehead

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Head Sommelier at Le Comptoir, Graduate of Higher Diploma in International Hotel Management Programme, Hong Kong Institute of Vocational Education (IVE), 2009

Le Comptoir首席品酒師,香港專業教育學院2009年國際酒店管理高級文憑畢業生


Magic Ingredient 魔法食材, Vivian Mak 2017 Vocational Training Council

Magic Ingredient 魔法食材, Vivian Mak

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Truffle king Umberto Bombana dishes up Confit of "Taiyouren" organic egg

以白松露提升慢煮有機雞蛋的香味


Ocean's Elevenses 美饌巡航, Mercedes Hutton 2017 Vocational Training Council

Ocean's Elevenses 美饌巡航, Mercedes Hutton

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Catering to discerning passengers on cruise ships is a major undertaking, but it offers wonderful and bountiful rewards.

在郵輪上為高品味的旅客提供高質素的餐飲服務,是一項龐大而重要的任務,然而對廚師而言,這是個難得而又豐盛的經驗。


The Age Of Enlightenment 時間的啟示, Rachel Read 2017 Vocational Training Council

The Age Of Enlightenment 時間的啟示, Rachel Read

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Renowned for its intense flavour and exquisite tenderness, dry-aged beef has been more popular, or more lovingly prepared.

經過精細加工處理的乾式熟成牛肉,肉質嫩滑、味道濃郁,難怪近年大受歡迎。


Senses And Sensibilities 五感美食體驗, Juliana Loh 2017 Vocational Training Council

Senses And Sensibilities 五感美食體驗, Juliana Loh

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Good taste is just the start -- great dining can be a feast for all the senses.

享受美食首要是滿足味蕾,然而出色的餐飲,理應滿足五官的體驗。


One For The Team 美酒佳餚, Kate Whitehead 2017 Vocational Training Council

One For The Team 美酒佳餚, Kate Whitehead

AMBROSIA 客道 : The Magazine of The International Culinary Institute

When it comes to pairing fine wines with Asian cuisine, Jeannie Cho Lee is the undisputed authority, and she offers up some East-meets-West advice.

談到亞洲菜如何配搭葡萄酒,李志延堪稱箇中權威。且聽這位葡萄酒大師細說東西匯聚的飲食心得。


Digital Commons powered by bepress