Ua52/1 Out Of The Box, 2020 Western Kentucky University
Ua52/1 Out Of The Box, Wku Archives
WKU Archives Records
Newsletter created by and about WKU Archives and the records management program.
#Thirsty4change: Bubble Tea, Coding And Data Visualisation, 2020 Singapore Management University
#Thirsty4change: Bubble Tea, Coding And Data Visualisation, Singapore Management University
In our introductory article to #Thirsty4Change, we met Ishan and Elyza, undergrads of Singapore Management University who have teamed up with LASALLE College of the Arts students to explore design interventions to bring about a more sustainable-looking future for bubble tea packaging and consumption. Throughout six weeks of workshops, the students embarked on data collection, and learned more about coding and data visualisation.
Secret Ingredients: A Comparative Analysis Of Fine-Dining Experience Design For Selected Michelin Star Restaurants, 2020 California Polytechnic State University, San Luis Obispo
Secret Ingredients: A Comparative Analysis Of Fine-Dining Experience Design For Selected Michelin Star Restaurants, Spencer Green
Experience Industry Management
The elevated nature and intentional design of fine dining set it apart from the normalcy of eating food and create an environment where guests are valued. The purpose of this study was to compare the fine-dining experience design practices of selected Michelin star restaurants. Restaurants Azurmendi and Per Se were selected for examination in this study. Both restaurants’ Yelp and Tripadvisor reviews were analyzed using an instrument developed by the researcher. Conclusions were drawn from the findings, indicating that Azurmendi and Per Se have well-executed experience design practices with few areas for improvement in customer service, atmosphere, and food and ...
21st Century Supply Chain Innovations In The Fast Food Industry, 2020 Portland State University
21st Century Supply Chain Innovations In The Fast Food Industry, Saitoti Meekisho
University Honors Theses
In the last 20 years, attending to consumer demand for at-home delivery has been an area of concern for supply chain specialists in the restaurant industry. Applying logistically-sound processes for food delivery to its final destination (Also called last-mile delivery) has become a necessity for restaurants to gain and sustain competitive advantages. This research seeks to catalog the dynamic last-mile delivery innovations by restaurants per consumer demand, assess the competitive sustainability of four current food delivery methods (takeout, restaurant delivery, 3rd party company delivery, & monthly meal delivery) using the VRIN framework, and suggest collaborative delivery strategies for future researchers ...
An Exploratory Study Of Generational Coffee Preferences, 2020 Murray State University
An Exploratory Study Of Generational Coffee Preferences, Lindsey Falkner
Honors College Theses
This research focuses on generational differences in preferences towards coffee-style beverages. The aim of this research is to provide recommendations to marketers within the saturated coffee industry. An online exploratory study was conducted with two-hundred and fifty-two participants from Amazon Mechanical Turk. The results show that differences exist between the coffee preferences across all generations, especially when it comes to the current trends (e.g., premiumization, convenience, and sustainability). Further, the results reveal several factors that may cause these generational differences. Finally, the study explored several ways that marketers in the coffee industry can appeal to different generations’ preferences, especially ...
#Thirsty4change: Bubble Tea Goes Sustainable, 2020 Singapore Management University
#Thirsty4change: Bubble Tea Goes Sustainable, Singapore Management University
The global bubble tea market was valued at US$1.96 billion in 2016 and is projected to reach US$3.21 billion by 2023. However, the bubble tea craze comes as a heavy price to the environment. Since plastic cups and straws—used to contain and consume the drinks—are non-biodegradable, most of these end up in oceans and cause severe harm to animals that mistake the plastic for food. Used bubble tea cups also cannot be placed into “Plastics”-designated recycling bins as they contain too much liquid and leftover “pearls”, usually made of tapioca. To date, there ...
Chefs' Perceptions Of Zero Waste Cooking In Restaurants, 2020 University of Arkansas, Fayetteville
Chefs' Perceptions Of Zero Waste Cooking In Restaurants, Josephine Reardon
Theses and Dissertations
The purpose of this study is to examine chefs’ perceptions and practices relative to current and potentially future efforts to decrease food waste. Through qualitative inquiry, this research aims to identify food waste reduction practices in Northwest Arkansas restaurants; chef’s perceptions of these practices and zero waste cooking; the impact these practices have on successfully implementing sustainability; and the biggest challenges in reducing food waste in restaurants. The results of this study will assist chefs and restaurant owners by providing guidance on practices easily utilized in restaurants currently.
An interview protocol, with five sections, was conducted with ten chefs ...
Follow The Leader: A Followership Perspective In Restaurants, 2020 University of Arkansas, Fayetteville
Follow The Leader: A Followership Perspective In Restaurants, Courtney Troxtel
Theses and Dissertations
While leadership has been a popular research topic in the hospitality industry, followership has a limited amount of research contributing to the body of knowledge. Followers are a key aspect of the leadership equation; therefore, it is important to understand their role in the industry. The purpose of this study is to explore the leadership theory of followership in restaurants to examine the connections between followership training, voice behavior and employee turnover rates. The study adds to the existing knowledge of followership in the hospitality industry and provides ideas for future research and practical implications.
A descriptive survey was made ...
Analyzing Local Alcohol Vendor Inventory Management Strategy, 2020 University of South Carolina - Columbia
Analyzing Local Alcohol Vendor Inventory Management Strategy, Angelo J. Amore
This paper attempts to analyze how local alcohol vendors maintain their inventory throughout the year in Columbia, attempting to manage factors such as the season, sporting events, and other public gatherings and events. The research question resulted in contacting over 30 local alcohol vendors in Columbia, to ask them questions regarding their strategy in alcohol inventory management. The responses to these questions were then used to organize the vendors into groups by whether or not they utilize a reorder point to purchase/brew alcohol, or if they utilize periodic ordering. The vendors were also asked to rank the seasons from ...
From The Pits To The People, 2020 University of South Carolina
From The Pits To The People, William J. Robertson
This thesis explores the current and future status of authentic barbeque in the State of South Carolina. It begins by introducing the topic, exploring the background of barbeque in the state, and then introduces the issues at hand – the importance of advertising the restaurants and the impending question of age of the restaurants’ owners, operators, and pitmasters. In the literature review, the issues are given background and the typical authentic barbeque restaurant is described. Five restaurants are examined in the methodology and research, selected due to their locations in each of the regions of South Carolina (Midlands, Lowcountry, Upstate, Pee ...
School Of Culinary Arts & Food Technology-Spring Newsletter 2020, 2020 Technological University Dublin
School Of Culinary Arts & Food Technology-Spring Newsletter 2020, James Murphy
The School of Culinary Arts and Food Technology, TU Dublin, Spring Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Spring period of 2020. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters
Parent/Guardian Experience: How Schools Can Improve The Parent Experience And How That Leads To Positive Outcomes., 2020 Wess Walters & Associates
Parent/Guardian Experience: How Schools Can Improve The Parent Experience And How That Leads To Positive Outcomes., Wesley H. Walters
National Youth-At-Risk Conference
Parent/Guardian eXperience: How creating an awesome Parent/guardian experience can lead to increased parent participation, and how parent participation leads to success of the student & the overall success of the school. The goal of this presentation is to engage parents in their child’s school experience by building a genuine connection with the school and a positive parent experience.
Darden Restaurants: The Role Of College Education In The Hospitality Industry, 2020 Darden Restaurants
Darden Restaurants: The Role Of College Education In The Hospitality Industry, Rick Cardenas, Elizabeth Yost
Rosen Research Review
Rick Cardenas' first job was waiting tables at his local Red Lobster restaurant. Now he is Senior Vice President and Chief Financial Officer of Darden Restaurants, which owns and operates more than 1,700 restaurants under brands including Olive Garden, LongHorn Steakhouse, and Cheddar's Scratch Kitchen. Here, he explains to Rosen College's Elizabeth Yost how his own career developed and discusses the importance of a college education in the hospitality industry.
How Drinking Vessels Influence Customer Taste Perceptions, 2020 University of Central Florida
How Drinking Vessels Influence Customer Taste Perceptions, Marissa Orlowski
Rosen Research Review
First impressions count and it takes just a fraction of a second for us to decide whether we like someone when we meet them for the first time. With a collaborator, Rosen College of Hospitality Management's Dr. Marissa Orlowski is looking at how similar perceptions can be made about products and what implications this has for the food and beverage sector. They have discovered that the kind of vessel in which drinks are served affects both people's taste perceptions and their willingness to pay.
A New Model To Help Prevent Foodborne Disease, 2020 University of Central Florida
A New Model To Help Prevent Foodborne Disease, Sergio Alvarez
Rosen Research Review
Shellfish, such as oysters, are a well-known source of foodborne diseases. A bacterium called Vibrio vulnificus, commonly found in shellfish, can cause particularly severe illness. Unfortunately, regulations aimed at improving food safety also have the potential to damage the fragile economic status of small coastal communities that depend on oyster harvesting. Rosen College of Hospitality Management's Dr. Sergio Alvarez has led the development of a new bioeconomic model that has the potential to help improve food safety while minimizing economic harm.
Florida's Food Truck Industry: Tackling The Food Safety Challenges And Health Risks, 2020 University of Central Florida
Florida's Food Truck Industry: Tackling The Food Safety Challenges And Health Risks, Bendegul Okumus, Sevil Sonmez
Rosen Research Review
Street food is a popular part of daily life, with a vast variety of vendors and food trucks around the world. It is easily available and well-known foods contribute to the local economy. Despite these strengths, many cultures don't highly regard street food. In particular, it's often perceived as unhygienic compared to restaurant food. These concerns around standards are indeed upheld by research in some countries. Researchers Dr. Bendegul Okumus and UCF Rosen College of Hospitality Management and Dr. Sevil Sonmez at UCF College of Business analyze the inspection challenges street food faces and review the gaps between ...
Cocktail Menus Ireland (1970s-2020) Version 1, 2020 Technological University Dublin
Cocktail Menus Ireland (1970s-2020) Version 1, James Murphy
Cocktail Menus Ireland (1970s-2020) Version 1 highlights a small selection of cocktail menus from cocktail bars, public bars, hotel bars and Cocktail Clubs covering the period of 1970 up to 2020. These menus and their recipes help to identify the creativity, innovation and attention to detail in which the establishments highlighted here and their staff (cocktail bartenders, mixologists and management teams) poured into these menus. The menus also highlight the changing drinks fashions, how cocktail prices began to change, the variety of ingredients, the rise of the crafted approach towards ingredients sourcing and preparation. The impact of visual graphic illustrations ...
Nice Food: A Nonprofit Food Truck, 2020 Western Kentucky University
Nice Food: A Nonprofit Food Truck, Nathan Brooks
Mahurin Honors College Capstone Experience/Thesis Projects
This document is a snapshot of Nice Food, a nonprofit food truck. The truck uses a pay-what-you-can model so that anyone may eat there, regardless of their ability to pay. The chief goal of Nice Food is to lower food insecurity in its community, which will initially be Louisville, KY. The company will be an addition to the strong effort against hunger in Louisville, bringing the additional strength of mobility to the fight.
This document exists to map out the path of a startup for a student, as well as to provide a clear picture of what Nice Food is ...
An Econometric Evaluation Of Localism And Other Potential Success Factors In California’S Craft Brewing Industry, Connor Sinclair
CMC Senior Theses
As growth of the American craft brewing industry slows and smaller firms account for a greater proportion of expansion, I test whether traits that are indicative of smaller firms have an effect on brewery success. I hypothesize that firms which utilize localist strategies such as geographical branding, use of local ingredients, charitable giving, and/or sustainable practices are more successful than others and therefore produced more barrels of beer in 2017. To test my hypothesis, I estimate ordinary least squares regressions with robust standard errors using data collected from the Brewers Association and the websites of 362 California craft breweries ...
Recognising The Place Of Food Tourism In Ireland: An Autoethnographic Perspective, 2020 Technological University Dublin
Recognising The Place Of Food Tourism In Ireland: An Autoethnographic Perspective, John D. Mulcahy
This is an autoethnographic account, utilising prior publications, of my role in positioning food as a critical ingredient in Ireland’s tourism policy and strategy since 2009. As the architect and instigator of this project, my priorities were threefold: first, working from the ground up identifying local activists across the food tourism landscape to create an active and vibrant network; second, providing thought leadership for food tourism; and third, encouraging and funding others to conduct and disseminate similar research. I have chosen six book chapters, published as a result of my advocacy strategy, for this PhD by prior publication. They ...