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Full-Text Articles in Business
The Camera Eats First: What Foodstagramming Reveals About Personal Behavior, Xiaoxiao Fu
The Camera Eats First: What Foodstagramming Reveals About Personal Behavior, Xiaoxiao Fu
Rosen Research Review
Some chefs may try to ban it, but 'foodstagramming'—diners taking photographs of food to post on social media—is a valuable tool that can boost both restaurants' and diners' public image. That's the conclusion of new research led by UCF Rosen College of Hospitality Management's Associate Professor Xiaoxiao Fu. The study takes a psychological perspective and finds that foodstagramming helps both individuals' self-efficacy—the belief that if individuals act in specific ways they can achieve certain goals—and provides opportunities for restaurants to promote their businesses in new and exciting ways.
Retaining Staff: Is It A Matter Of Instilling Pride?, Murat Hancer, Suja Chaulagain
Retaining Staff: Is It A Matter Of Instilling Pride?, Murat Hancer, Suja Chaulagain
Rosen Research Review
Hotels struggle to attract staff; you can partly blame the public perception of hotel jobs for that. But, why is it difficult to retain staff once they start? Perhaps an answer lies in whether they feel pride in what they do. Professors Murat Hancer and Suja Chaulagain at UCF Rosen College of Hospitality Management led a team of researchers to unpack the notion of pride among hotel staff in the United States and Vietnam. What they learned has significant importance for a sector that crosses cultures.
Cleaning Invisible Matter In Open-Kitchen Restaurants To Reduce The Impact Of Covid-19, Bendegul Okumus
Cleaning Invisible Matter In Open-Kitchen Restaurants To Reduce The Impact Of Covid-19, Bendegul Okumus
Rosen Research Review
Commercial cooking in indoor settings is known to produce particulate matter, a mixture of solid particles and liquid droplets which can cause acute or chronic respiratory problems. Recent studies suggest that these invisible particles also make people more susceptible to adverse health effects of the COVID-19 virus. Dr. Bendegul Okumus was joined by a team and conducted an experimental scientific study in an open-kitchen chain restaurant to determine whether the levels of particulate matter (PM) pollution were potentially harmful for both kitchen staff and customers dining at the restaurant.
Risk Perceptions And Motivations Around Restaurant Dining During The Covid-19 Pandemic, Elizabeth Yost
Risk Perceptions And Motivations Around Restaurant Dining During The Covid-19 Pandemic, Elizabeth Yost
Rosen Research Review
The COVID-19 pandemic has caused devastating financial decline within the restaurant industry. Dr. Elizabeth Yost from UCF Rosen College of Hospitality Management and her collaborator have undertaken research to understand what motivates customers in this unchartered landscape. They have developed a new theoretical model which focuses on the impact of customer risk perceptions and optimistic bias. Other influencers are personality traits and factors such as customer loyalty and trust, which Dr. Yost argues can be maintained through transparency of information.
A Taste For Education And Research, Susan Vernon-Devlin, Robert Seltzer
A Taste For Education And Research, Susan Vernon-Devlin, Robert Seltzer
Rosen Research Review
Pots, pans and commercial kitchen equipment are not the only things found in UCF Rosen College of Hospitality Management’s kitchen labs. A component for hospitality education and research, the college’s labs teach fourth year medical students to practice culinary medicine with a grain of salt, flip the kegs on undergraduates brewing beer, and serve as taste-and-test kitchens for restaurant brands looking to spice up a menu.
Turning The Tables On Covid-19, Wei Wei
Turning The Tables On Covid-19, Wei Wei
Rosen Research Review
The COVID-19 pandemic all but eviscerated the restaurant industry. Around the world, businesses shut doors. For some this would prove to be forever, and those that did reopen were stifled by strict social-distancing regulations and the challenge of how best to rearrange their servicescapes to meet regulations and still provide an enjoyable dining experience. The big question: how best to do this? Dr. Wei Wei from UCF Rosen College of Hospitality Management and her collaborators examined the issues of built density and customer power to uncover a vital piece of the puzzle.
Restaurants Post Covid-19, Elizabeth Yost, Murat Kizildag, Jorge Ridderstaat
Restaurants Post Covid-19, Elizabeth Yost, Murat Kizildag, Jorge Ridderstaat
Rosen Research Review
When you’re suddenly forced to close 1,800 restaurant dining rooms without any certainty of being able to reopen them any time soon, you need to act decisively and prioritize if you plan to be around for a grand reopening. For Darden Restaurants and their market-leading US brands, those priorities during lockdown were ‘look after the people – look after the cash!’ Dr. Elizabeth Yost, Dr. Murat Kizildag and Dr. Jorge Ridderstaat of UCF Rosen College of Hospitality Management investigate the company’s achievement.
The Impact Of Covid-19 On Restaurant Workers, Diego Bufquin, Jeong-Yeol Park, Robin Back
The Impact Of Covid-19 On Restaurant Workers, Diego Bufquin, Jeong-Yeol Park, Robin Back
Rosen Research Review
The COVID-19 pandemic has hit many business sectors hard, none more so than the hospitality industry. Restaurant employees were already known to report high levels of depression and anxiety, as well as alcohol and drug use. How has the pandemic contributed to these problems? In the first study of its kind, Dr. Diego Bufquin, Dr. Jeong-Yeol Park and Dr. Robin Back from UCF Rosen College of Hospitality Management, along with two collaborators, examine the relationships between restaurant employees’ work status, mental health, substance use, and career turnover intentions during the pandemic.
Darden Restaurants: The Role Of College Education In The Hospitality Industry, Rick Cardenas, Elizabeth Yost
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, Marissa Orlowski
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, Sergio Alvarez
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, Bendegul Okumus, Sevil Sonmez
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 food safety …