An Investigation And Analysis Of U.S. Restaurant Tipping Practices And The Relationship To Service Quality With Recommendations For Field Application, 2012 University of Nevada, Las Vegas
An Investigation And Analysis Of U.S. Restaurant Tipping Practices And The Relationship To Service Quality With Recommendations For Field Application, Lei Wang
Dr Lei Wang
The purpose of this study is to investigate the relationship between tipping and service quality in restaurants. The central question is to find out whether tipping and service quality is correlated through literature review. The purpose of this study is to answer the research question and make recommendations for field practice accordingly.
Feast And Famine In A Global World Food: Compare And Contrast: Palms Bistro Buffet Vs. Bally's Steakhouse, 2012 University of Nevada, Las Vegas
Feast And Famine In A Global World Food: Compare And Contrast: Palms Bistro Buffet Vs. Bally's Steakhouse, Selina Abai
COLA 100: Feast and Famine In a Global World Poster Assignment
The strip is known for its flashing lights, water show, Hotels & Casinos, and the restaurants and buffets. Within the city of Las Vegas there are 2,187 restaurants and over 300 buffets. The food chain in Las Vegas is rapidly growing with more industries and companies opening.
Life Cafe: Food Conservation And Health, 2012 University of Nevada, Las Vegas
Life Cafe: Food Conservation And Health, Michelle Panko
COLA 100: Feast and Famine In a Global World Poster Assignment
Challenges of Health and Conservation in Las Vegas
- Las Vegas is a very large and busy city, with locals operating on a very hectic agenda often times resulting with a need for instant gratification.
- Because of this, many food industries in Las Vegas tend to distribute unhealthy foods in large Quantities.
- According to the Springs preserve NV blog, Las wastes produces 9,000 tons of trash a day.
Room Service Principles And Practices: An Exploratory Study, 2012 University of Nevada, Las Vegas
Room Service Principles And Practices: An Exploratory Study, Stanley Douglas Suboleski
UNLV Theses, Dissertations, Professional Papers, and Capstones
Room service is the delivery of food and beverage products to a guest's sleeping room in a hotel. It is an important, distinguishing characteristic and a necessary service for first-class and luxury hotels. Very little academic research has been conducted on the operating procedures of room service. This was an exploratory study that aimed at identifying the key principles and practices of room service operations in first-class and luxury hotels. This study used a mixed-method approach. Using content analysis on operating audits for room service from a range of hospitality companies, expert panel review, field testing, and analysis of variance …
Christmas Dinner Menu, December, 2012 Sandos Papagayo Beach Resort Hotel, Lanzarote, 2012 Technological University Dublin
Christmas Dinner Menu, December, 2012 Sandos Papagayo Beach Resort Hotel, Lanzarote, Sandos Papagayo Beach Resort Hotel
Menus of the 21st Century
The 4 star Sandos Papagayo Beach Resort Hotel is located in Playa Blanca, Lanzarote and is popular with Irish tourists. This menu was contributed by Ms. Eleanor Doyle who spent her Christmas vacation at the resort in 2012.
Customer Satisfaction Index Of Singapore 2012: Q3 Results, 2012 Singapore Management University
Customer Satisfaction Index Of Singapore 2012: 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 sixth year of measurement.
Leaving Tray Line Behind: A Proposal For Hybrid Hospital Foodservice, 2012 University of Nevada, Las Vegas
Leaving Tray Line Behind: A Proposal For Hybrid Hospital Foodservice, Christopher Connolly
UNLV Theses, Dissertations, Professional Papers, and Capstones
At Valley Hospital in Las Vegas, Nevada, the economic recession is as visible as anywhere else in the United States. A lack of paying patients equates to forced reductions in labor and increased productivity metric mandates. In the foodservice area, antiquated technology limits productivity in conducting tray line food service delivery. A new tray line system would need to be considerably faster while using less employees and moving parts to maximize efficiency, effectively doing much more with far less. There are two main systems of food service as part of the patient experience; tray line and room service. Both systems …
Training And Development Guide For A Culinary Department In A Private University, 2012 University of Nevada, Las Vegas
Training And Development Guide For A Culinary Department In A Private University, Kimberly Rosenbaum
UNLV Theses, Dissertations, Professional Papers, and Capstones
In an online study of the Council of Hotel and Restaurant Trainers (CHART), 53% of respondents reported their budgets for training were being carefully looked at. From this scrutiny, training budgets in the past 18 months have significantly decreased (Bertra, 2009, p. 1). Slashed training budgets have become another sign of the recessionary times, forcing operators to direct their funds to customer service, hoping to set them apart in the competitive environment known as hospitality (Bertra, 2009, p. 1).
A Business Plan For A Successful Family-Run Restaurant In Heber City, Utah, 2012 University of Nevada, Las Vegas
A Business Plan For A Successful Family-Run Restaurant In Heber City, Utah, Brittany M. Bringhurst
UNLV Theses, Dissertations, Professional Papers, and Capstones
Business plans are considered to be an important, “even crucial,” part of opening any business (Lange, Mollov, Pearlmutter, Singh, & Bygrave, 2007). Because of a gap in the literature directed toward successful business plan strategies specific to the family-run restaurant sector, this paper is going to consider the available information regarding family-run businesses in general and apply them to the restaurant industry.
Business Plan For A U.S. Based Healthy And Organic Ethnic Korean Quick-Service Restaurant, 2012 University of Nevada, Las Vegas
Business Plan For A U.S. Based Healthy And Organic Ethnic Korean Quick-Service Restaurant, Daniel W. Kim
UNLV Theses, Dissertations, Professional Papers, and Capstones
The increased globalization of ethnic cuisine has become a reality in the past decade due to the rise in food and beverage popular culture. The celebrity chefs on such television networks such as the Food Network and the Travel Channel has led to many persons becoming more interested in a variety of ethnic, fusion, healthy and organic dining options. For the past few decades, the most popular ethnic cuisines in the U.S. have been and still are Italian, Chinese, and Mexican foods (Leahy, 2007). However, with the increased interest in food and beverage culture and desire for variety, there are …
Competition And Price Wars In The U.S. Brewing Industry, 2012 Embry-Riddle Aeronautical University
Competition And Price Wars In The U.S. Brewing Industry, Jayendra Gokhale, Victor J. Tremblay
Accounting, Economics, Finance, and Information Sciences - Daytona Beach
The behavior of the macro or mass-production segment of the U.S. brewing industry appears to be paradoxical. Since the end of Prohibition in 1934, the number of independent brewer has continuously declined while the major national brewers, such as Anheuser-Busch, Miller, and Coors, have gained market share. In spite of this decline in the number of competitors, profits and market power have remained low in brewing. Iwasaki et al. (2008) explain this result by providing evidence that changes in marketing and production technologies favored larger brewers and forced the industry into a war of attrition, in which only a handful …
The Competitive Front-Of-Package Labeling Of Consumer Packaged Goods: Cutting Through The Clutter, 2012 University of Arkansas, Fayetteville
The Competitive Front-Of-Package Labeling Of Consumer Packaged Goods: Cutting Through The Clutter, Christopher Newman
Graduate Theses and Dissertations
At no point in U.S. history have food product packages displayed so many symbols and statements regarding nutrition and health benefits (Nestle 2010). However, despite this explosion of front-of-package (FOP) health communications, obesity and health-related problems of U.S. consumers continue to be a critical concern. Therefore, it is important for marketers, retailers, manufacturers, and public policy makers to develop a more complete understanding of consumers' processing and utilization of health information on food packages, as well as how this information affects product evaluations and choices.
Therefore, this dissertation utilizes a processing fluency theoretical framework (e.g., Zajonc 1968; Jacoby and Dallas …
A Business Plan For Grass Fed Restaurant, 2012 University of Nevada, Las Vegas
A Business Plan For Grass Fed Restaurant, Joshua Schonfeld
UNLV Theses, Dissertations, Professional Papers, and Capstones
This paper will present a business plan for a grass fed steakhouse concept in Chicago. After having spent the past year researching the grass fed meat market, meeting with grass fed farmers and looking for restaurant locations in three different markets (Los Angeles, San Francisco and Chicago) it has become apparent that Chicago is going to be the best market for this type of concept. In the restaurant industry, contacts and word of mouth are two huge players in success in the restaurant business and this is definitely a connection that the partners have in Chicago.
Why grass fed? As …
An Introductory Wine Course For Hospitality Students, 2012 University of Nevada, Las Vegas
An Introductory Wine Course For Hospitality Students, Jeffrey Conklin
UNLV Theses, Dissertations, Professional Papers, and Capstones
The purpose of an associate level hospitality management degree program is to prepare graduates for careers in the multi-faceted hospitality industry. In order to be successful these graduates must have the knowledge, skills and ability to be successful in the industry. The curriculum for these programs must be comprehensive, current and relevant to the industry. The research presented in this paper is intended to address introductory wine education, and outline an introductory course in wine. This area, which is not currently offered in some programs, is an important part of the food service side of the industry.
This research paper …
Thorton's Restaurant Dinner Menu, 5 June, 2012, 2012 Technological University Dublin
Thorton's Restaurant Dinner Menu, 5 June, 2012, Thornton's Restaurant
Menu Collection
Dinner menu for the first Dublin Gastronomy Symposium held at Dublin Institute of Technology, Cathal Brugha Street, 5-6 June, 2012
Analysis Of The Upscale/Fine Dining Sector In The Restaurant Industry, 2012 Johnson & Wales University - Providence
Analysis Of The Upscale/Fine Dining Sector In The Restaurant Industry, Volha Ban
MBA Student Scholarship
Upscale segment of the restaurant industry makes up approximately 10% of total U.S. restaurant sales (Trends in Fine Dining, 2011a). Severe impact of the economic downturn on the fine-dining segment demonstrated the 13% decline in customer visits in 2009 what triggered steep decline in sales.
In 2011 industry experienced positive tendency and renewed interest to high-profile steakhouse chains and upscale seafood restaurants. As National Restaurant News stated “…fine-dining restaurants will remain popular as long as they continue to offer individuality, food quality and more casual setting …”(Trends in Fine Dining, 2011a). Trend of casualization in fine dining led to the …
Restaurant Service Employees Organizational Commitment: Shared Gratuity Versus Independent Gratuity Environments, 2012 University of Nevada, Las Vegas
Restaurant Service Employees Organizational Commitment: Shared Gratuity Versus Independent Gratuity Environments, Susan J. Roe
UNLV Theses, Dissertations, Professional Papers, and Capstones
This study examined the organizational commitment levels between 207 restaurant service employees from 11 restaurants working in different types of gratuity distribution environments, those sharing (or pooling) gratuities and those retaining their own gratuities. Identifying differences in organizational commitment levels between employees can assist managers in selecting which gratuity distribution environment, shared or individual, to utilize in their restaurant operations. No statistically significant differences were found in organizational commitment or organizational justice levels between restaurant employees in the differing gratuity environments. Differences in organizational commitment were found among employee types. Restaurant service staff preference for type of gratuity distribution system …
An Examination Of Modernist Culinary Techniques And Equipment And Their Application In Catering Operations, 2012 University of Nevada, Las Vegas
An Examination Of Modernist Culinary Techniques And Equipment And Their Application In Catering Operations, Jill Mora
UNLV Theses, Dissertations, Professional Papers, and Capstones
The practice of culinary arts in reference to food production is slow to adopt change. This is especially true in a catering operation. The industry uses standard operating procedures that have been passed down from chef to chef through several generations. Most catering operations face the same challenges when producing large quantities of food in a very short time. Many times this is done with limited equipment and staff. In addition, the menus can vary from event to event so that preproduction of product for multiple functions may not be a viable option.
This paper does not look to redesign …
Pyramids Of Pink Shrimp: A Brief History Of Las Vegas Dining, 1940s-1970s, 2012 University of Nevada, Las Vegas
Pyramids Of Pink Shrimp: A Brief History Of Las Vegas Dining, 1940s-1970s, Su Kim Chung
Library Faculty Publications
Restaurant dining has always been one of the great attractions of Las Vegas. From its budget buffets and 99 cent shrimp cocktails, to the showrooms of yesterday's production shows, and today's haute cuisine restaurants run by celebrity chefs, dining has added a rich and tasty dimension to the Las Vegas tourist experience. Local residents have also long been attracted to the wide variety of restaurants that have grown along with the city since the construction of the first hotel/casino resort (El Rancho Vegas) on old Highway 91 in 1941. Hotels along the Las Vegas Strip (and a few downtown) have …
F.A.C.E.S. (Faculty Academic Community Education Showcase): Professional Growth Experiences In A Career University, 2012 Johnson & Wales University - Providence
F.A.C.E.S. (Faculty Academic Community Education Showcase): Professional Growth Experiences In A Career University, Paul J. Colbert, Ph.D.
MBA Faculty Conference Papers & Journal Articles
Institutes of higher education exist for the purpose of developing, fostering, nurturing, and stimulating the intellectual growth and development of students. The core values of a college education provide students conceptual and practical educational opportunities that focus on improving their skills and knowledge. These skills and knowledge translate into purposeful, real-life learning experiences. However, in the academic community, learning is not restricted to students. Faculty, too, must be supported and provided opportunities for personal and professional growth and development. Although professional development is not a novel concept in the education profession, schools often take up the gauntlet, but fall short …