Food and Beverage Management Commons^™

Cafe Paradiso Dinner Menu May 2012, Cafe Paradiso

Menus of the 21st Century

Cafe Paradiso is located at 16 Lancaster Quay, Cork, Co. Cork just opposite the Lancaster Lodge Hotel on the way out of Cork City. The proprietors are Denis Cotter and Geraldine O'Toole. Opening as a vegetarian restaurant in 1993 its mission is to share the pleasure of real food with skill and passion. The cooking has evolved into a unique, mature and personal style strongly influenced by the producers of local vegetables and cheese.

The early cafe-style dining room design was intended to emphasise the effect of serving top-class food in a casual atmosphere, The restaurant has been refurbished – …

Cafe Paradiso Dinner Menu March 2012, Cafe Paradiso

Menus of the 21st Century

Cafe Paradiso is located at 16 Lancaster Quay, Cork, Co. Cork just opposite the Lancaster Lodge Hotel on the way out of Cork City. The proprietors are Denis Cotter and Geraldine O'Toole. Opening as a vegetarian restaurant in 1993 its mission is to share the pleasure of real food with skill and passion. The cooking has evolved into a unique, mature and personal style strongly influenced by the producers of local vegetables and cheese.

The early cafe-style dining room design was intended to emphasise the effect of serving top-class food in a casual atmosphere, The restaurant has been refurbished – …

Cafe Paradiso Dinner Menu August 2012, Cafe Paradiso

Menus of the 21st Century

Cafe Paradiso is located at 16 Lancaster Quay, Cork, Co. Cork just opposite the Lancaster Lodge Hotel on the way out of Cork City. The proprietors are Denis Cotter and Geraldine O'Toole. Opening as a vegetarian restaurant in 1993 its mission is to share the pleasure of real food with skill and passion. The cooking has evolved into a unique, mature and personal style strongly influenced by the producers of local vegetables and cheese.

The early cafe-style dining room design was intended to emphasise the effect of serving top-class food in a casual atmosphere, The restaurant has been refurbished – …

Cherry Tree Restaurant: Dessert Menu, Cherry Tree Restaurant

Menus of the 21st Century

The Cherry Tree restaurant was opened by chef/proprietor Harry McKeogh in Ballina, Co. Mayo in 2000. It is a contemporary style restaurant with waterside views. Produce is sourced from the local area where possible and a range of menus are offered from early bird to à la carte. The restaurant has won a number of awards and recommendations

Restaurant website available here

Cherry Tree Restaurant: Set Dinner Menu 27th. November, 2012, Cherry Tree Restaurant

Menus of the 21st Century

The Cherry Tree restaurant was opened by chef/proprietor Harry McKeogh in Ballina, Co. Mayo in 2000. It is a contemporary style restaurant with waterside views. Produce is sourced from the local area where possible and a range of menus are offered from early bird to à la carte. The restaurant has won a number of awards and recommendations

Restaurant website available here

Cherry Tree Restaurant: Five Course Set Dinner Menu 28th. December, 2012, Cherry Tree Restaurant

Menus of the 21st Century

The Cherry Tree restaurant was opened by chef/proprietor Harry McKeogh in Ballina, Co. Mayo in 2000. It is a contemporary style restaurant with waterside views. Produce is sourced from the local area where possible and a range of menus are offered from early bird to à la carte. The restaurant has won a number of awards and recommendations

Restaurant website available here

This 5 course set dinner menu costs €35.

Cherry Tree Restaurant: Early Bird Menu, Cherry Tree Restaurant, Ballina

Menus of the 21st Century

The Cherry Tree restaurant was opened by chef/proprietor Harry McKeogh in Ballina, Co. Mayo in 2000. It is a contemporary style restaurant with waterside views. Produce is sourced from the local area where possible and a range of menus are offered from early bird to à la carte. The restaurant has won a number of awards and recommendations

Restaurant website available here

The Early Bird Menu is available 6-9 p.m. Wednesday to Thursday and 6 p.m to 7.30 p.m. Friday and Saturday. Three courses cost €26 and 2 courses cost €21.

Shaken Not Stirred – The Evolution Of The Cocktail Shaker, James Peter Murphy

Conference papers

The paper 'Shaken not Stirred – The Evolution of the Cocktail Shaker' was presented at the 1st Dublin Gastronomic Symposium which was held at the DIT, College of Arts & Tourism in 2012.

A Historical Review Of Five Of The Top Fast Food Restaurant Chains To Determine The Secrets Of Their Success, Alex Leon Lichtenberg

CMC Senior Theses

The primary goal of this paper is to critically examine five of the top nine US fast food chains to look at their history and to determine what factors have lead to their massive success. The companies that will be analyzed include: McDonald's, Taco Bell, Kentucky Fried Chicken, Domino's Pizza, and Subway. Similarities and differences of these companies are compared and contrasted throughout the paper and clearly demonstrate how each company has managed to capture and maintain major market share in their respective food categories. Areas that are examined range from product quality to to business models to consumer psychology. …

Weiser Carrots And Sticks: Motivation Beyond Money At The Shakedown Café, Julian A. Martinez

CMC Senior Theses

It is generally assumed that monetary incentivization is the most effective means of motivating organizationally-beneficial behaviors. Individuals, under this line of thought, pursue their own objective self-interest above all else. However, evidence is being uncovered that indicates that human motivation may be a much more complicated facet of the human psyche. The purpose of this study is to examine the deeper underpinnings that drive people work that might lie beyond financial rewards. In order to do this, the Shakedown Café, a student-run restaurant on Pitzer College’s campus, will be examined. This specific organization is of particular interest because it does …

A Comparative Study Of Indicator Bacteria Present In Ice And Soda From Las Vegas Food Establishments, Kimberly Jo Hertin

UNLV Theses, Dissertations, Professional Papers, and Capstones

Microbial analysis has long been used as an indicator of water quality. Since the passing of the Safe Drinking Water Act in 1974, microbial standards have been strictly set by the Environmental Protection Agency (EPA) to ensure that the public health is protected from bacterial pathogens. The bacteriological quality of water generally deteriorates as it travels from water treatment facilities through the main distribution system and into private plumbing and distribution systems. For example, Heterotrophic Plate Count (HPC) values typically increase once the water has entered plumbing devices such as beverage vending machines. Upon reaching a private facility, the opportunity …

Evaluating The Alignment Of Academic Research And Industry Leadership Best Practices, Thomas A. Maier

Thomas A. Maier

This hospitality leadership research analysis was conducted in order to assess the alignment of academic research and industry leadership best practices. Gaps were identified and implications for professional practice discussed.

Duncan Hines, An Annotated Bibliography, Jessica Holland

Undergraduate Research Award

No abstract provided.

How To Conduct A Successful Tea Tasting Event, Kaye L. Polivka

UNLV Theses, Dissertations, Professional Papers, and Capstones

Hosting a tea tasting event can be challenging for small tea shop owners or owners new to the industry. Knowledge of tea is not a guarantee a tea tasting will be a success. This handbook will be a reference for tea rooms, coffee shops, spas, restaurants, hotels, and gourmet retail outlets or shops to use when planning a tea tasting events. The objective is to provide tea rooms, coffee shops, spas, restaurants, hotels, gourmet retail outlets or shops and others in the tea industry with the tools to hold a successful tea tasting event. Each tea tasting event will have …

Executive Summary, Cumberland County Foodshed Assessment, Report 1, Barbara Ives

Local Food Systems

Like everyone else in these troubled economic times, Mainers are looking for ways to create jobs that will remain relevant and vital in a global economy, that cannot be outsourced, and that will regenerate rather than exploit our natural resources.

A growing number of people believe that a food system rooted in local farms, fisheries, and food production and distribution enterprises can strengthen Maine’s economy and its communities’ health, thereby increasing revenue and decreasing an expense that is crippling government agencies and individuals alike – healthcare. Business people who want to make a living related to food, and public and …

Interview With Christian Ettinger, Hopworks, 2011 (Audio), Christian Ettinger

All Sustainability History Project Oral Histories

Interview of Christian Ettinger by Scott Demming at Hopworks SE Portland, Oregon on August 10th, 2011.

The interview index is available for download.

Business Plan For 1st Street Diner And Nightclub, Brian D. Deets

UNLV Theses, Dissertations, Professional Papers, and Capstones

A business plan was created for a diner and nightclub located in downtown Des Moines, Iowa, and the concept was found to be unique to the Des Moines area. The downtown community is home to sixty-six American-cuisine eateries, is under continued development, and looking to house more restaurant and entertainment establishments. Des Moines has a five-county metropolitan area with a population of 562,000 and Des Moines alone is home to 200,000 people. The downtown community is growing, and with the projected employment outlook to rise 11%, downtown’s 77,000 employees will also increase. These findings suggest that there is a market …

Business Plan For U.S. Based Soup And Salad Franchise Restaurant In Beijing, China, Xin Xu

UNLV Theses, Dissertations, Professional Papers, and Capstones

Purpose:

The purpose of this paper is to build a business plan for American soup and salad buffet style restaurant franchisors who want to expand their business in Beijing, China. It will focus on analyzing the potential consumers, menu, price, location, and local competitors for such a restaurant.

Sunshine Café: A Breakfast Restaurant Business Plan, Lillian I. Burrow

UNLV Theses, Dissertations, Professional Papers, and Capstones

Purpose:

The purpose of this paper is to create a business plan for the SunShine Café. While the commonly known statistic of 90% of restaurants fail within the first year is false, approximately 60% of restaurants do fail within their first three years of operation (Parsa, Self, Njite, & King, 2005). The problem for entrepreneurs starting a restaurant is how does one reduce this risk of failure.

One way to minimize this risk is to create a business plan. Thus the main objective of this paper is to create a business plan that will not only help the restaurant develop …

Wynn Resorts, Ltd., Myung Ji Doh

MBA Student Scholarship

Wynn Resorts, Ltd. ("Wynn Resorts"), established in 2002, is an international corporat ion, providing the luxurious casino resorts destinations in two areas: Las Vegas and Macau. A total of four properties offers casino and non-casino services including rooms, F&B, entertainment, meetings, retail outlets and otbers. The company generates approximately 70% of revenues from casino and Macau properties. The company sets up several subsidiaries to operate business more effectively and retains the most influential person, Steve Wynn, in the casino resorts business. The maturity of the casino resorts varies based on the region: the US market is in the mature stage …