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Food and Beverage Management Commons

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Study Of China’S Online Catering Market Under The Booming Of Online Group Purchasing, Ben Fei 2010 University of Nevada, Las Vegas

Study Of China’S Online Catering Market Under The Booming Of Online Group Purchasing, Ben Fei

UNLV Theses, Dissertations, Professional Papers, and Capstones

The purpose of this paper is to display the feasibility of the U.S. online catering business model applied in China’s market. First, this paper will investigate the Chinese catering dining reservation market, examine the Chinese consumer’s behavior, and analyze the business models of U.S. online catering companies. Second, this paper will study the current Chinese online group purchasing market and Chinese online catering Web sites. According to this information, this paper will find how to apply the well-developed U.S. online business model to the immature Chinese online catering market.


Guest Service Management And Processes In Restaurants: What We Have Learned In Fifty Years, Alex M. Susskind 2010 Cornell University

Guest Service Management And Processes In Restaurants: What We Have Learned In Fifty Years, Alex M. Susskind

Articles and Chapters

Although restaurant-related research has long focused on boosting sales, the focus on revenue as a quantitative discipline has arisen only in the past fifteen years, with restaurant revenue management. This series of studies is emblematic of the increased focus on scientific studies to help restaurateurs improve their operations. Another thread of research, on service process management, included a series of articles explaining the many elements beyond the food itself that go into a successful restaurant operation. A particular element in guest satisfaction is the extent to which employees believe that their restaurant maintains service standards. Finally, when service goes awry ...


Interview With Brandon Hill, Bamboo Sushi, 2010 (Audio), Brandon Hill 2010 Portland State University

Interview With Brandon Hill, Bamboo Sushi, 2010 (Audio), Brandon Hill

All Sustainability History Project Oral Histories

Interview of Brandon Hill by Jeff Francoeur at Bamboo Sushi, SE Portland, Oregon on August 10, 2010.

The interview index is available for download.


What Matters More? Contrasting The Effects Of Job Satisfaction And Service Climate On Hotel Food And Beverage Managers’ Job Performance, Sean A. Way, Michael C. Sturman, Carola Raab 2010 Cornell University

What Matters More? Contrasting The Effects Of Job Satisfaction And Service Climate On Hotel Food And Beverage Managers’ Job Performance, Sean A. Way, Michael C. Sturman, Carola Raab

Articles and Chapters

Research has provided little empirical support for the concept that employee job satisfaction is a causal driver of employee job performance, customer satisfaction, and company performance. This concept is an enduring one, however, and it has been codified as the starting point in the widely espoused service profit chain. Using a sample of eighty-four food and beverage (F&B) manager groups from forty Asian hotel properties owned and managed by a single multinational hotel chain, we examine the effect of job satisfaction, and contrast this effect with that of group service climate, on supervisor ratings of group job performance behaviors ...


Nightclubs: A Training Manual: To Increase Sales Performance For Bartenders And Cocktail Servers In Nightclubs., Robert A. Boyer 2010 University of Nevada, Las Vegas

Nightclubs: A Training Manual: To Increase Sales Performance For Bartenders And Cocktail Servers In Nightclubs., Robert A. Boyer

UNLV Theses, Dissertations, Professional Papers, and Capstones

Competition in the Las Vegas nightclub industry has been growing fiercer over the last five years. This is due to the sheer number of nightclubs opening as well as millions of dollars spent on their construction and design. Long gone are the days of the warehouse style nightclubs of years past. We are in a modern era for nightclubs where architects from all over the world are collaborating to build the next best venue in Las Vegas. In order to compete in this highly competitive marketplace, owners and managers must give their employees all the tools necessary to succeed. Employees ...


Seating Charts That Work: 6 Common Dining Room Floor Plan Mistakes And How To Avoid Them, Stephani Robson 2010 Cornell University

Seating Charts That Work: 6 Common Dining Room Floor Plan Mistakes And How To Avoid Them, Stephani Robson

Articles and Chapters

Having the wrong dining room layout can lead to poor service, unhappy guests, unproductive employees, and missed opportunities to maximize revenue. The author not only remembers the floor plans of restaurants she has visited, but also studies the design and functionality of their dining rooms.


Interview With Brad Bateman, Costco, 2010 (Audio), Brad Bateman 2010 Portland State University

Interview With Brad Bateman, Costco, 2010 (Audio), Brad Bateman

All Sustainability History Project Oral Histories

Interview of Brad Bateman by Nemah Dalai at Costco Clackamas, Oregon on June 10th, 2010.

The interview index is available for download.


An Examination Of Operating Costs Within A State’S Restaurant Industry, Yvette Green, John Williams 2010 University of New Orleans

An Examination Of Operating Costs Within A State’S Restaurant Industry, Yvette Green, John Williams

Caesars Hospitality Research Summit

An examination of operating costs within a state’s restaurant industry. The study provided benchmark data that restaurants can use to make sound strategic business decisions. The results provided vital information that can be used in conducting future research.


Effects Of Restaurant Green Practices: Which Practices Are Important And Effective?, EunHa Jeong, SooCheong Jang 2010 Purdue University - Main Campus

Effects Of Restaurant Green Practices: Which Practices Are Important And Effective?, Eunha Jeong, Soocheong Jang

Caesars Hospitality Research Summit

As customers’ ecological concern is steadily increasing, demand for products and services designed to be less harmful to the environment has augmented. By executing green practices, many business owners believe the image of their companies can be improved. Furthermore, the improved image may eventually motivate the customers to use products or services offered by the green company. The restaurant industry is witnessing the green movement as well. Restaurant owners adopt green practices to their properties with the purpose of creating a distinctive image that can differentiate them from their competitors. Therefore, restaurateurs strive to get this competitive advantage by introducing ...


The Impact Of Magnitude Salience On Prix Fixe Menu Price Judgment, Shuo Wang, Michael Lynn 2010 Cornell University

The Impact Of Magnitude Salience On Prix Fixe Menu Price Judgment, Shuo Wang, Michael Lynn

Caesars Hospitality Research Summit

The flat price structure of prix fixe menus (i.e., fixed food prices and fixed service gratuities) affords restaurant operators the opportunity to present the same menu price in different ways. This report examined customers’ responses to financially equivalent prix fixe menu prices with a built-in gratuity (i.e., all-inclusive prices), a separately listed percentage gratuity and a separately listed dollar gratuity in terms of deal perception. Through an online experiment, we found that prix fixe menu prices with a percentage gratuity below (above) the conventional 15% were perceived more (less) favorably than their all-inclusive counterparts. However, there was no ...


Equipping Women For Food Service Sales, Robert Stegall-Smith 2010 University of Nevada, Las Vegas

Equipping Women For Food Service Sales, Robert Stegall-Smith

UNLV Theses, Dissertations, Professional Papers, and Capstones

The purpose of this paper is to develop a training program which will equip women for success in foodservice sales. It will determine if women have greater sales skills in the current business environment. Research will be done to determine what role product and operations knowledge plays in sales success in addition to natural ability. Finally based on the findings it will be determined in what format to deliver the training


The Value Of An Associate Degree In Culinary Arts From A Public Postsecondary School Versus A Private School, John F. Maas 2010 University of Nevada, Las Vegas

The Value Of An Associate Degree In Culinary Arts From A Public Postsecondary School Versus A Private School, John F. Maas

UNLV Theses, Dissertations, Professional Papers, and Capstones

Through an analysis of tuition data, this paper explores the difference in cost of an associate degree in culinary arts from public and private postsecondary schools. The average cost of the associate degree in culinary arts at private school is more than 500% higher than the average cost at the public schools. This disparity in cost raises a question of value. Is the degree from a private school worth more to justify the additional cost? The literature review established the use of post-graduation earnings as an accepted measure of the value of the degree. Surveys conducted by the American Culinary ...


Application Of Modern Hospitality Management Practices In China's Time-Honored Restaurants, Junfeng Li 2010 University of Nevada, Las Vegas

Application Of Modern Hospitality Management Practices In China's Time-Honored Restaurants, Junfeng Li

UNLV Theses, Dissertations, Professional Papers, and Capstones

“Time-honored” catering enterprises in China are currently facing severe tests as well as a rare opportunity to grow in market competition. Among catering businesses and those in academic circles, the common concern is how to take opportunities and use them to grow quickly. This study will use the SWOT model to analyze the present situation of China’s time-honored catering enterprises and will examine catering management techniques to find the optimum operational mechanisms to assist them. This will promote survival and growth of time-honored catering enterprises and provide a theoretical basis for the Chinese government's relevant policy decisions. The ...


Brand Extensions For Hotels’ Food And Beverage Expansion To The Outside Of Property: A Case Of Westin Chosun Hotel In Korea, Claire Hyun Jung Kim 2010 University of Nevada, Las Vegas

Brand Extensions For Hotels’ Food And Beverage Expansion To The Outside Of Property: A Case Of Westin Chosun Hotel In Korea, Claire Hyun Jung Kim

UNLV Theses, Dissertations, Professional Papers, and Capstones

First, this paper will explain the term “brand” in general (i.e. brand, brand equity, brand image, and brand extensions) and allow readers to understand the broad concept as they begin reading. The paper will then look into the growing importance of F&B business in the hospitality industry. From the overview of the industry’s branding strategies for their F&B business management, the readers will notice that the hotels in Korea have focused on brand extensions. This paper will then introduce and examine the case of Westin Chosun Hotel in Korea which property has been known for successfully ...


Customer Preferences For Restaurant Brands, Cuisine, And Food Court Configurations In Shopping Centers, Wayne J. Taylor, Rohit Verma Ph.D. 2010 Cornell University

Customer Preferences For Restaurant Brands, Cuisine, And Food Court Configurations In Shopping Centers, Wayne J. Taylor, Rohit Verma Ph.D.

Center for Hospitality Research Publications

An analysis of the mall restaurant preferences of a national sample of 1,737 U.S. residents sheds light on how to configure mall food service and demonstrates how local malls can determine what their particular market desires. The study tested demographic differences in relation to mall configurations and in relation to the types of food-service concepts that are in highest demand. Using customer choice analysis, this study asked respondents to choose among six mall food-service configurations, including one that had a large food court and one that had no food court at all. The most popular configuration combined a ...


Labor Rights For All? The Role Of Undocumented Immigrant Status For Worker Claims Making, Shannon Gleeson 2010 Cornell University

Labor Rights For All? The Role Of Undocumented Immigrant Status For Worker Claims Making, Shannon Gleeson

Articles and Chapters

Drawing on forty-one interviews with both documented and undocumented Latino restaurant workers in San Jose, California, and Houston, Texas, this article examines how documentation status shapes the legal consciousness of immigrant workers. I identify three common narratives that undocumented workers provide to justify not making claims on workplace protection. First, I highlight that an ever-present fear of deportation inhibits any formal confrontation. Second, I demonstrate how undocumented status leaves undocumented immigrants with a particularly pragmatic and short-term understanding of their working life in the United States, rendering their working conditions temporary and endurable to them. Third, I expand Gordon and ...


Planet Earth Café, Planet Earth Café 2010 State University of New York College at Buffalo - Buffalo State College

Planet Earth Café, Planet Earth Café

Chef Steve Menu Collection

567 Fairmount Avenue, Jamestown, NY 14701


The Commoditization Of Starbucks, Cathy A. Enz 2010 Cornell University School of Hotel Administration

The Commoditization Of Starbucks, Cathy A. Enz

Articles and Chapters

[Excerpt] Is the coffee empire that Starbucks built beginning to fall? In a memo sent to the senior management of the company in February 2007, Howard Schultz warned that Starbucks was in danger of losing its romance and theater, which he believes are fundamental to the Starbucks experience. He noted, “Over the past ten years in order to achieve the growth, development, and scale necessary to go from less than 1,000 stores to 13,000 stores and beyond, we have had to make a series of decisions that, in retrospect, have led to the watering down of the Starbucks ...


The Foodservice Industry's Social Responsibility Regarding The Obesity Epidemic, Part I: Parallels To Other Public Health Issues And Potential Legal Implications, Audrey C. McCool, Barent N. McCool 2010 University of Nevada, Las Vegas

The Foodservice Industry's Social Responsibility Regarding The Obesity Epidemic, Part I: Parallels To Other Public Health Issues And Potential Legal Implications, Audrey C. Mccool, Barent N. Mccool

Hospitality Review

The incidence of obesity among both children and adults in the United States (U.S.) has reached epidemic level. If not quickly curtailed, it represents significant long-term costs to all facets of the U.S. economy. The foodservice industry has contributed to this major public health issue. Parallels between the obesity epidemic and the public health issues of smoking and foodborne illnesses could influence the foodservice industry's response to obesity concerns. Of particular note are the parallels between the liability litigation and legislative actions related to smoking and the tobacco industry. This industry has a history of taking socially ...


The Influence Of Social Responsibility Image Relative To Product And Service Quality On Brand Loyalty: An Exploratory Study Of Quick-Service Restaurants, Allen Z. Reich, Yueying Hazel Xu, Ken W. McCleary 2010 Northern Arizona University

The Influence Of Social Responsibility Image Relative To Product And Service Quality On Brand Loyalty: An Exploratory Study Of Quick-Service Restaurants, Allen Z. Reich, Yueying Hazel Xu, Ken W. Mccleary

Hospitality Review

Social responsibility (SR) is becoming an increasingly significant component of many firms’ strategic planning decisions. Research has shown that consumers tend to reward socially responsible behavior. However, there has been little testing of the construct in the hospitality industry. Additionally, when other important variables that influence consumer brand loyalty are considered, will brand social responsibility image (BSRI) still play a significant role? This study investigates the importance of SR and its impact on brand loyalty, relative to product quality and service quality in the quick-service restaurant industry. The authors were also interested to learn whether BSRI impacted consumers' image of ...


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