Food and Beverage Management Commons^™

Using The Involvement Construct To Understand The Motivations Of Customers Of Casual Dining Restaurants In The Usa, Bharath M. Josiam Ph.D., Alexandria C. Kalldin M.S., Jennifer L. Duncan M.S.

Hospitality Review

The purpose of this study was to investigate the motivations that push consumers to dine out and restaurant attributes that pull diners to a specific restaurant. Surveys were administered to a convenience sample of 559 respondents at a large university in the Southwest of the USA. Crosstabs, ANOVA, Correlations, Factor Analysis and Multiple Regression were employed to explore differences and relationships between variables. Findings identified a profile of diners at casual restaurants. Using the involvement construct, the push-pull motivational framework, and the hedonic and utilitarian motivational framework, results of this study indicate two primary reasons behind the decision to dine …

Customer Satisfaction And Behavioral Intentions: The Case Of Aruba-- Small Island Nation, Yang Cao, Robin Dipietro, Gerald Kock

Hospitality Review

Tourism studies related to small island destinations have become a research stream amongst many academics in recent years. The current study investigates tourist satisfaction related to a tour operator on the island of Aruba that specializes in jeep and bus tours. As there is an increased expenditure pattern for these types of activities, companies are looking for ways to improve customer satisfaction and behavioral intentions. Results indicate that tourists are generally satisfied with the tour company; however a difference in satisfaction ratings was obtained for respondents 61 years old or above. Four factors were extracted from tourists’ satisfaction attributes and …

Tequila At Sunrise: Spring Break Travel Motivations And Risk Behaviors Of American Students In Acapulco, Mexico, J. Carlos Monterrubio Ph.D., Bharath M. Josiam Ph.D., Jennifer Duncan

Hospitality Review

Little research has been completed regarding spring break motivations and behaviors of American students in foreign destinations, specifically in Mexico. This paper looks at push and pull motivations in relation to drug and alcohol consumption and findings indicate greater drug and alcohol use among those who selected “party reputation” and “to go wild” as travel motivations. Binge drinking, sexual activity, and drug use among students on spring break in Acapulco, Mexico were also analyzed and compared to past findings within the United States. Results suggest that students are involved in heavy alcohol consumption and significant drug use. Additionally, high rates …

Responsible Sales And Service Of Alcohol For The Tourism, Hospitality And Retail Industries, James Peter Murphy

Books/Book Chapters

The safe service of alcohol is of vital importance to those in the food and beverage industry - failure to act responsibly can result in fines, loss of license and the potential closure of the business. Responsible sale and service of alcohol (RSA) is important for all levels of the hospitality, tourism and retail service industries to minimise the risk of alcohol-related problems associated with the use and abuse of alcohol by any person. Management and all staff who sell or supply alcohol must promote and support a safer environment for alcohol to be consumed in a professional and responsible …

Aniar Restaurant : Sample Menu, Aniar Restaurant

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 the …

Hopworks Urban Brewery: A Case Of Sustainable Beer, Madeleine E. Pullman, Jacen Greene, Devin Liebmann, Nga Ho, Xan Pedisich

Business Faculty Publications and Presentations

About the Related Video

Hopworks Urban Brewing: A Case of Sustainable Beer, Interview with Christian Ettinger

About the Case Study

Founded in 2007 in Portland, Oregon, Hopworks Urban Brewery is a sustainability-focused brewpub that produces certified organic beer. The State of Oregon is the second largest producer of hops, a main ingredient in beer, in the United States, and also has more craft breweries per capita than any other state. The metro area of Portland, home to over 2 million people, has over 84 craft breweries within its borders.

The craft brewing industry has grown rapidly in the United States …

Regulating The Underground: Secret Supper Clubs, Pop-Up Restaurants And The Role O F Law, Sarah B. Schindler

Faculty Publications

Instagram pictures of elegantly plated dinners, long farmstyle tables, and well-to-do people laughing in what looks like a loft apartment are followed by commenters asking, “Where is this?” This is the world of underground dining. Aspiring and established chefs invite strangers into their homes (or their friends’ stores after hours, or the empty warehouse at the edge of town, or the nearest farm) for a night of food and revelry in exchange for cash. Although decidedly antiestablishment, these secret suppers and pop-up restaurants are popular—there are websites to help people locate them, and many respected publications have penned stories about …

L'Ecrivain Restaurant, L'Ecrivain Restaurant

Menus of the 21st Century

No abstract provided.

L'Ecrivain Restaurant : Tasting Menu, L'Ecrivain Restaurant

Menus of the 21st Century

No abstract provided.

L'Ecrivain Restaurant : Lunch Menu, L'Ecrivain Restaurant

Menus of the 21st Century

No abstract provided.

Campagne Restaurant : A La Carte Menu, Campagne Restaurant

Menus of the 21st Century

No abstract provided.

Cava Bodega, Cava Bodega

Menus of the 21st Century

Owned and operated by Jp McMahon and Drigín Gaffey, who also own Aniar and EAT Gastropub,

Aniar was awarded a Michelin Star for 2013, 2014 and 2015.

Part of the EatGalway Restaurant Group

Eat Gastropub : Brunch Menu #27, Eat Gastropub

Menus of the 21st Century

Owned and operated by Jp McMahon and Drigín Gaffey, who also own Cava Bodega and Aniar.

Aniar was awarded a Michelin Star for 2013, 2014 and 2015.

Eat Gastropub is apart of the EatGalway Restaurant Group

Life Cycle Assessment (Lca) Of Tourism Activities, Kayla Santello

Honors Theses and Capstones

Abstract— Tourism, like other developed industries is a commerce that requires energy inputs and yields outputs with significant effects on the environment. However a comprehensive study examining the life cycle impact associated with each tourism component including transportation, accommodation, food services, and recreation is still lacking. Therefore a search of previous tourism life cycle studies was carried out and ten studies were further investigated. Indicators, assessment approaches, and system boundaries of these previous studies were assessed. Then the outcomes were normalized and compared in order to obtain ranges for the four components of tourism. It was found that energy intensity …

A Competency Model For Catering And Event Professionals Using A Modified Delphi Technique, Donnell G. Bayot

UNLV Theses, Dissertations, Professional Papers, and Capstones

As the market for face-to-face meetings and events has grown to one of the largest private sector industries, so has the market for catering, which is the largest budget line item for a meeting or event. Clients have become more demanding and at the same time more price-conscious. This has caused catering professionals and meeting and event planners' job responsibilities to change. Caterers and planners now have more crossover responsibilities and over more varied functional areas than ever before. In response, the National Association for Catering and Events (NACE), as the oldest and largest catering association in the world, formally …

Chinese Outbound Tourists Food Consumption In The U.S.: An Extension Of The Theory Of Planned Behavior, Kaiyang Wu

UNLV Theses, Dissertations, Professional Papers, and Capstones

Although Chinese outbound tourists made enormous economic contribution to the U.S. restaurant industry, they seem to have the tendency to consume Chinese cuisine solely during their international trips. This study applies structural equation modeling (SEM) to evaluate different behavioral beliefs' impact on the intentions of Chinese outbound tourist unfamiliar ethnic food consumption in the U.S. Additionally, this research combines the Theory of Planned Behavior (TPB) and food neophobia, a food-related personality trait to better explain Chinese outbound tourists' food rejection behavior in the U.S.

Results of this study showed safety concern, acceptance of table manners, perceived communication gap and food …

A Study On Employee Turnover In Shanghai’S Fine Dining Restaurants, Yang Liu

UNLV Theses, Dissertations, Professional Papers, and Capstones

No abstract provided.

Street Level Food Networks: Understanding Ethnic Food Cart Supply Chains In Eastern Portland, Or, Alexander G. Novie

Dissertations and Theses

Portland, OR, is the site of a unique urban food cart phenomenon that provides opportunities for small business ownership and access points for culturally specific food for the city's foreign-born and minority populations. Known as a "foodie haven," Portland also has an active sustainable food movement with engaged citizens and support from city and regional policies aimed at significantly increasing the consumption of local food. To date, there have been no in-depth studies on the sourcing habits of Portland food cart owners and whether or not these street-level actors are involved in the area's local alternative food movements (AFNs). The …

National Hospitality Conference 2014: A Report, James Peter Murphy

Reports

The 2014 National Hospitality Conference took place on November 3^rd and was held at the Four Seasons Hotel, Ballsbridge, Dublin. The main theme of this year’s conference was ‘Preparing for growth’ , DIT Bar Studies students from the School of Culinary Arts & Food Technology joined delegates in debating and discussing the significant issues surrounding the conference theme.

Customer Satisfaction Index Of Singapore 2014: Q3 Results, Institute Of Service Excellence, Smu

Research Collection Institute of Service Excellence

The Customer Satisfaction Index of Singapore (CSISG) computes customer satisfaction scores at the national, sector, sub-sector, and company levels. The CSISG serves as a quantitative benchmark of the quality of goods and services produced by the Singapore economy over time and across countries. This is the CSISG’s eighth year of measurement.