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Food and Beverage Management Commons

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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 ...


Fresh: A Food-Service Sustainability Rating For Hospitality Sector Events, Sanaa I. Pirani, Hassan Arafat, Gary Thompson 2016 Masdar Institute of Science and Technology

Fresh: A Food-Service Sustainability Rating For Hospitality Sector Events, Sanaa I. Pirani, Hassan Arafat, Gary Thompson

Center for Hospitality Research Publications

This report presents a metric called FRESH (for Foodservice Impact Rating for Environmentally Sustainable Hospitality Events). FRESH can be used to evaluate the performance of any foodservice meal period or event in the hospitality sector with regards to its sustainability, based on seven measurements. These measures are: a (post-consumer) food-waste indicator, a no-show indicator (when unexpectedly few people show up), an over-show measure (when too many people show up), a planning indicator (measuring intentional overproduction), a portion-size indicator (measuring per-guest consumption against expectations), an economies of scale indicator, and a post-event indicator (which depends on disposal approaches). FRESH can help ...


Universities And Sustainable Food Practices: An International Comparison Along The Pacific Coast Of North America, Alexandra Schulte 2016 Western Kentucky University

Universities And Sustainable Food Practices: An International Comparison Along The Pacific Coast Of North America, Alexandra Schulte

Honors College Capstone Experience/Thesis Projects

My research project examined sustainable practices in relation to food sources at three universities located along the Pacific Coast of North America. The academic institutions were the University of Alaska Anchorage (UAA), the University of California Santa Barbara (UCSB), and the University of British Columbia (UBC) in Vancouver. These schools were selected because while they each foster an abundance of “local” foods and food industries, they represent different stages in the three pillars of sustainability for food practices. My project sought to understand the role of each institution in building a local and sustainable food culture at each university. I ...


Careers In Culinary Arts, James Peter Murphy 2016 Dublin Institute of Technology

Careers In Culinary Arts, James Peter Murphy

Conference papers

The purpose of this presentation was to give individuals interested in pursuing a career in culinary arts the advice and access to education surrounding this field. Culinary arts covers the multidisciplinary field and areas of practice and study which includes culinary performing arts (cooking), gastronomy (food studies), bakery and pastry arts, food and beverage studies (bar, restaurant, barista), wine studies , food product development and health, hygiene and nutrition. So many individuals have come into this industry and gained local, national and international success.


Early Bird & Night Owl Evaluation Tool (Ebnoet) V2015, Gary Thompson 2016 Cornell University School of Hotel Administration

Early Bird & Night Owl Evaluation Tool (Ebnoet) V2015, Gary Thompson

Center for Hospitality Research Publications

The early bird and night owl restaurant tool found in the accompanying Excel file provides an estimate of the effects of offering off-peak special menu prices. Unlike the classic back-of-envelope calculation, the tool includes the effect of anticipated cannibalization of full-price covers and seeks to optimize table use. The tool also considers the revenue from new customers attracted by the early bird or night owl promotions, as well as the level of increased business needed to achieve the net monetary value target for the promotion.


The Business Case For (And Against) Restaurant Tipping, Michael Lynn 2016 Cornell University

The Business Case For (And Against) Restaurant Tipping, Michael Lynn

Center for Hospitality Research Reports

Recent interest in replacing tipping with service charges or higher service-inclusive menu pricing prompted this review of empirical evidence on the advantages and disadvantages to restaurants of these different compensation systems. The evidence indicates that these different pricing systems affect the attraction and retention of service workers, the satisfaction of customers with service, the actual and perceived costs of eating out, and the costs of hiring employees and doing business. However, the author comes away from the data believing that the biggest reason for restaurateurs to replace tipping is that the practice takes revenue away from them in the form ...


Poitín – A Spirit Of Rebellion And Inspiration, James Peter Murphy 2016 Dublin Institute of Technology

Poitín – A Spirit Of Rebellion And Inspiration, James Peter Murphy

Conference papers

Abstract: Poitín is Ireland’s most ancient spirit distilled in rural locations for many centuries, its dark and chequered history continues to intrigue tourists and people alike, often referred to as Ireland’s Mescal, Cachaca or Grappa. This drink which preserved many rural communities and saved them from falling into poverty, driven underground for over 300 years it is making a significant comeback. This paper will explore the evolution of this ancient Irish spirit from its earliest mentions to its modern day popularity in the world of distilled spirits. Poitín is history in a bottle it is inextricably woven into ...


Wine Cellar Management Tool, Version 3.1.0., Gary Thompson 2016 Cornell University School of Hotel Administration

Wine Cellar Management Tool, Version 3.1.0., Gary Thompson

Center for Hospitality Research Tools

Version 3 of the Wine Cellar Management Tool incorporates six years of experience in using this spreadsheet-based application, which is designed to assist a wine owner in tracking the status of bottles being cellared. By keeping track of a wine’s drinkability window, the tool provides the wine owner with the information needed to promote, open, or continue to store wines in a collection. Version 3 adds functionality and fixes bugs in the first two releases of this tool, also making it easier to use by allowing one to focus on a specific category of wine and improving decision support ...


Aniar : Restaurant And Boutique Cookery School, Aniar, Galway 2016 Dublin Institute of Technology

Aniar : Restaurant And Boutique Cookery School, Aniar, Galway

Menus of the 21st Century

Aniar is a terroir based restaurant located in Galway’s West End. The word terroir is usually associated with wine-making: the combination of factors, including soil, climate, and environment, that gives a wine its distinctive character. In the case of our restaurant, we use the word in order to describe the way in which our food comes from the specific place that is Galway and the west of Ireland. We hope to reveal the distinct and various food stuffs that make up our particular landscape, through our farms, the wildlands and the shores that surround us. The natural course of ...


Home Bird - Albariño & Rias Baixas, Diarmuid Cawley 2016 Dublin Institute of Technology

Home Bird - Albariño & Rias Baixas, Diarmuid Cawley

Other resources

The D.O. of Rias Baixas is young in relative terms but unique in Spain and most elsewhere for its production of wines from the Albarino grape variety. This report draws upon a trip to the region to assess why Albarino is so successful but has also taken up an almost homogenistic form for fear of tampering with this success.


Fitting Restaurant Service Style To Brand Image For Greater Customer Satisfaction, Michael D. Giebelhausen, Evelyn Chan, Nancy J. Sirianni 2016 Cornell University School of Hotel Administration

Fitting Restaurant Service Style To Brand Image For Greater Customer Satisfaction, Michael D. Giebelhausen, Evelyn Chan, Nancy J. Sirianni

Center for Hospitality Research Reports

Supported by academic researchers, the restaurant industry has devoted enormous effort to the task of conceptualizing and developing measures of “service quality,” 1 based on the reasonable proposition that restaurant guests’ satisfaction relies on quality of service. However, it has become clear to us that quality alone is not the full measure of how restaurant guests gauge or react to their servers’ actions. Consequently, in this CHR report, we measure the effects of “service style,” which we conceptualize as a manner of delivering guest service that is specifically identifiable on some dimension other than quality. We feel that this issue ...


Food Safety Posters For Safe Handling Of Leafy Greens, Lakshman Rajagopal, Susan W. Arendt, Angela Shaw, Catherine H. Strohbehn, Kevin L. Sauer 2016 Iowa State University

Food Safety Posters For Safe Handling Of Leafy Greens, Lakshman Rajagopal, Susan W. Arendt, Angela Shaw, Catherine H. Strohbehn, Kevin L. Sauer

Apparel, Events and Hospitality Management Publications

This article describes food safety educational tools depicting safe handling of leafy greens that are available as downloadable posters to Extension educators and practitioners (www.extension.iastate.edu). Nine visual-based minimal-text colored posters in English, Chinese, and Spanish were developed for use when formally or informally educating foodservice workers about safely handling leafy greens. A three-phase methodology included the use of expert knowledge, microbial sampling, and observational study in Iowa and Kansas foodservice operations. Use of the posters was shown to have positive impacts on both microbial levels and food safety behaviors, suggesting that the posters can be useful tools ...


Aniar : 1916 Inspiration Menu, Aniar, Galway 2016 Dublin Institute of Technology

Aniar : 1916 Inspiration Menu, Aniar, Galway

Menus of the 21st Century

Aniar is a terroir based restaurant located in Galway’s West End. The word terroir is usually associated with wine-making: the combination of factors, including soil, climate, and environment, that gives a wine its distinctive character. In the case of our restaurant, we use the word in order to describe the way in which our food comes from the specific place that is Galway and the west of Ireland. We hope to reveal the distinct and various food stuffs that make up our particular landscape, through our farms, the wildlands and the shores that surround us. The natural course of ...


Revenue Management In Restaurants: Unbundling Pricing For Reservations From The Core Service, Sheryl E. Kimes, Jochen Wirtz 2016 Cornell University School of Hotel Administration

Revenue Management In Restaurants: Unbundling Pricing For Reservations From The Core Service, Sheryl E. Kimes, Jochen Wirtz

Center for Hospitality Research Reports

A substantial minority of restaurant guests would be willing to pay separately for a restaurant reservation, while a much larger group is not supportive of this approach, according to an online survey of 297 U.S. residents. Those respondents who are most likely to accept the idea of paying for a reservation represent customers who are also relatively familiar with this practice. The survey respondents were reacting to three possible scenarios for unbundling the value of the reservation from that of the meal itself. Based in part on actual industry practice, the three scenarios are (1) a reservations company charges ...


Food Preparation Scheduling Tool, Gary Thompson 2016 Cornell University School of Hotel Administration

Food Preparation Scheduling Tool, Gary Thompson

Center for Hospitality Research Tools

This is a general planning tool with the scope of a single day, rather than a detailed real-time planning tool. It is designed both to illustrate and to help manage the complexities of scheduling food-service preparation work. The tool is limited to 10 people and 10 resources or pieces of equipment, and it uses time increments of 15 minutes. We illustrate the capabilities of the tool via sample files for the preparation of a BBQ-theme dinner party. The tool uses a variety of inputs—including people, equipment, and the recipes that need to be prepared in a given day—and ...


Authenticity In Scaling The Vision: Defining Boundaries In The Food And Beverage Entrepreneurship Development Cycle, Mona Anita Kristiansen Olsen, Cheryl Stanley 2016 Cornell University School of Hotel Administration

Authenticity In Scaling The Vision: Defining Boundaries In The Food And Beverage Entrepreneurship Development Cycle, Mona Anita Kristiansen Olsen, Cheryl Stanley

Center for Hospitality Research Reports

The October 2015 Food and Beverage Entrepreneurship Roundtable brought together over 30 food and beverage industry leaders, entrepreneurs, faculty, and students at the School of Hotel Administration at Cornell University. Discussion topics covered entrepreneurship in the food and beverage industry, including development, intrapreneurship, operational efficiency, beverage product development, and technology. The roundtable began with the presentation of a five-point framework on food and beverage venue development. The first three phases focused on the launch of a venue, including how to define the guest experience; the creation of operational functionality by strategically planning out the design, flow, and efficiency of a ...


Trends In Product Development – The Supermarket Shelf Revisited, Anna Cruickshank 2016 Dublin Institute of Technology

Trends In Product Development – The Supermarket Shelf Revisited, Anna Cruickshank

Other resources

In a rapidly changing environment the survival of the food service industry and the food retail markets depend to a large extent on their capacity to develop and market new or radically improved products. The identified product development tends provide insight into the new and novel food products available to facilitate the growing demands of the food industry in Ireland and the ever-changing fashions in food requirements world-wide.


Service, Sale And Marketing Of Alcohol For The Tourism, Hospitality And Retail Industries, James Peter Murphy 2016 Dublin Institute of Technology

Service, Sale And Marketing Of Alcohol For The Tourism, Hospitality And Retail Industries, James Peter Murphy

Conference papers

The responsible service, sale and marketing of alcohol for the tourism, hospitality and retail industries is crucial those working in the tourism, hospitality, culinary arts and retail industries including those in supervisory and management positions. This presentation explored a wide range of topics associated with sale and service of alcohol in these inter-related industries. Its aim was to provide attendees with a greater awareness of the effects of alcohol, and of their moral and legal obligations to act responsibly when supplying alcohol beverages or when dealing with alcohol misuse in their respective workplace. This presentation was also created to coincide ...


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