Business Commons^™

Credentialing Exam Hesitancy In Dietary Management Certificate Program Graduates: A First Look At Perceived Barriers, Sona Donayan

Journal of Research in Technical Careers

Certified dietary managers (CDMs) lead their food services team by ensuring food quality, safety, and palatability while applying nutrition principles to food purchasing, storage, preparation, and service. Despite labor shortages and forecasted growth in both healthcare and food services management jobs, approximately 30% of credentialing exam candidates forego their exam within the first year after completing a didactic career technical education program approved by the Association of Nutrition and Foodservice Professionals. Moreover, very few return to pursue their exam after the first year. This study explored, through the lens of the theory of planned behavior, the perceived obstacles contributing to …

Understanding Implications Of Restaurants In A Post-Pandemic World:​ A Tourism And Hospitality Case Study For La Tasca, Callyn Anderson, Marisol Banda, Katie Hale

SACAD: John Heinrichs Scholarly and Creative Activity Days

The impact of COVID-19 has had implications for every single lifestyle and business (Sharma et al., 2022). Not only did it impact the economy, but the service industry took the brunt of it. The industries most affected by COVID-19 over the period January 2020 to January 2022 included “airlines, automobiles, energy equipment and services, hotels-restaurants-leisure, and specialty retail (Vidovic, 2022). When airlines and recreation parts of the industry did not return to pre- pandemic levels in November of 2021, the United States saw a reflection of the appeal for more local tourism (Linn et al., 2022). Local tourism, including restaurants, …

Back Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Campus Vibes

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

The Power Of Partnerships 眾志成城, Anna Cummins

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Rosewood Hotel Group's global internship programme provides invaluable international exposure to young aspiring professionals.

瑰麗酒店集團的環球實習計劃，為有抱負的年輕專業人士開拓國際視野。

Dining For The Future 高級餐飲邁向可持續未來, Leona Liu

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Amber's Culinary Director and ICI Honorary Advisor Richard Ekkebus explains what goes into sustainable fine dining and why it's an achievable goal.

著名餐廳Amber的廚藝總監兼國際廚藝學院榮譽顧問Richard Ekkebus，分享可持續高級餐飲的精髓，並解釋為何那是個可實現的目標。

From China To The World 中華美饌 耀眼國際, India-Jayne Trainor

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Chinese fine dining ascends to the global stage at these award-winning restaurants.

多間屢獲殊榮的中餐廳，讓中華美食登上國際舞台

As elevated Chinese fare enters a modern golden age, we meet the masterminds behind highly acclaimed Chinese restaurants around the world to uncover their recipes for success.

高級中菜正邁向黃金時代，India-Jayne Trainor為您介紹世界各地備受讚譽的中菜食府，揭開當中的成功之道。

Secrets Of Success 成功之道, Sarah Fung, Carla Thomas

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The senior managers of two of Hong Kong's most prestigious private members' clubs share their insights on how to build a thriving career in this unique environment.

香港兩家最享負盛名之私人會所的高級管理人員，分享他們在這獨特的環境下，如何成就璀璨事業。

Bake In Business 烘出新天地, Liz Kerr

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The next generation of Hong Kong's pastry chefs are leveraging the digital space for entrepreneurial and creative freedom.

香港新一代包餅師善用網上平台實現創業理想和發揮創作自由。

Cover Story: Sarah Heller, Carla Thomas

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Sarah Heller: Master of Wine

葡萄酒大師

As the new Honorary Advisor of the International Culinary Institute (ICI), Sarah Heller tells us about her start in the world of wine, and the careers available to budding oenophiles.

國際廚藝學院的新任榮譽顧問 Sarah Heller分享她開展葡萄酒世界的旅程，以及新晉葡萄酒愛好者的職業路。

Features

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Interview: Chef Per Henrik Jonsson, Carla Thomas

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Meet The New Programme Director Of ICI:

專訪國際廚藝學院 新任課程總監兼名廚

Chef Per Henrik Jonsson

The new head shares his vision of what students and stakeholders can anticipate in the upcoming years.

這位新上任的總監，分享學院與學生及持份者共同創造的未來願景。

Industry Updates 行業快訊

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The latest buzz from Hong Kong's vibrant hospitality scene! From exciting events to the dynamic business landscape, here's VTC's insider info on what's hot and happening in this bustling city's world of hospitality.

香港的款待業發展蓬勃，最新動向盡在掌握！從精彩的活動到千變萬化的商業環境，職業訓練局為您網羅在這個璀璨繁華都市裡的最熱門的酒店旅遊業資訊。

Vtc News Vtc快訊

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Contributors 作者簡介

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Contents 目錄

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Welcome Message 歡迎您, Ici Editorial Team

AMBROSIA 客道 : The Magazine of The International Culinary Institute

A Note From Our Principal and Academic Director

院長暨學術總監的話

Ambrosia 2024 Full Issue

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Taking Pleasure In Distinction: Unlocking Specialty Coffee Preference, Ondrej Mitas, Danny D. Han, Belle Struijer, Lotte Willems, Thomas H. Chatwick

Journal of Global Business Insights

Specialty coffee, comprising a tenth of the global coffee trade, is distinguished by its strict quality requirements and traceable origins. The diverse flavor profiles of specialty coffee raise demands on providers to serve individual taste preferences. Prior research has not sufficiently explored how to predict customer preferences for specific flavor profiles or how these preferences influence behavioral intentions such as revisiting or recommending a café. This study hypothesized that customer involvement, the extrinsic factors of coffee experience, and culinary risk-taking would predict flavor preference, which would in turn affect behavioral intentions. In an experiment involving 47 participants, individuals tasted and …

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

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.

Exploring The Significance Of The Traditional Chef’S Uniform In Making Sense Of Professionalism In Culinary Arts Using Interpretative Phenomenological Analysis, Orla Mc Connell

European Journal of Food Drink and Society

Previous studies have found that professionalism is an important success factor for chefs. Yet, research on what professionalism “means” to chefs, and how they “make sense” of it, is currently underexplored. While there is some evidence of the significance of the traditional chef’s uniform in professional identity formation, it also needs further consideration. Culinary arts lecturers and chefs have already contributed to these discussions, but the student voice remains largely unknown. Alongside this, there is no prior research specifically on professionalism in culinary arts in Ireland. Therefore, a research gap emerged, which this paper intends to address. Using interpretative phenomenological …

Dine Green, Be Kind: Local Vs. Chain Restaurants In Sustainability, Brand Attachment, And Pro-Social Behaviors, Md Zaker Hossin, Yeasun K. Chung

ICHRIE Research Reports

The restaurant industry is characterized by excessive waste and resource consumption, and it faces a pressing need to adopt environmental sustainability practices (ESPs). This research aims to explore the sequential relationship from ESPs to brand attachment (BA) to pro-environmental behaviors while examining the enhancing role of locally-owned restaurants in strengthening these relationships. The survey used a scenario-based survey of U.S. diners and collected data about waste reduction, recycling, minimum water usage, energy conservation, brand attachment, restaurant ownership (local/chain), pro-environmental patronage behavior, and pro-environmental stewardship behavior, using a seven-point Likert Scale. This study aims to advance our understanding of the potential …

Testing The Alcohol Consumption Experience Scale In A Touristic Environment., Edgar Dsouza Dr., Dayanand M.S. Dr., Nilesh Borde Dr.

Journal of Tourism Insights

This study examines how a tourist's alcohol consumption is impacted by their choice of alcohol, drink environment, social context, and service experience. Employing the Alcohol Consumption Experience (ACE) scale, the study uses a quantitative research approach. This study attempted to gather tourists' views and perceptions on the factors that influence the alcohol consumption experience and their behavioural intention based on their experiences in Goa. A total of 962 completed questionnaires were used in the analysis. The new measurement scale, the Alcohol Consumption Experience scale (ACE) scale, contained 52 items across six dimensions: Choice of alcohol, choice of drinkscapes, social setting, …

Customer Tipping Patterns In Hospitality Sector: A Study In Goa, Edgar Dsouza Dr.

Journal of Tourism Insights

This research delves into the complex relationship between service quality, tipping behavior, and various influencing factors within the context of the hospitality industry. By collecting data from 19 casual and fine dining restaurants in Goa, India, the study focused on frontline employees, including waiters and barmen, who regularly interacted with diners. A total of 216 questionnaires were distributed during lunch and dinner periods, capturing diners' perspectives on service quality using a 7-point Likert scale.

The results revealed significant insights into the dynamics of tipping behavior. There was a statistically significant, medium-sized positive correlation between customer service assessments and the percentage …

Determinants Of Food Waste: Tpb And Moderating Impact Of Demographics & Guilt, M Mansha Tahir

Journal of Global Hospitality and Tourism

Increase in number of people dining out significantly contributes to food waste in restaurants. It is crucial to understand the determinants of food waste. Such determinants are influenced by demographics as well as emotional factors. The present study is meant to understand such factors through the lens of the Theory of Planned Behavior (TPB). Participants’ intentions are influenced by guilt and this study was conducted to examine the moderating role of guilt. Hypotheses were tested with analysis of data collected from 423 participants. Constructs of extended model were analyzed with AMOS (V.21) for structural equation modeling whereas moderations were tested …

The Effects Of Local Food Culture On Eating Desire In Invitations, Ezgi Eter, Cavit Yavuz

University of South Florida (USF) M3 Publishing

Food, which is a part of people's ability to continue their lives, has become a concept that has social functions beyond meeting a physiological need in modern times. Food, which is the most natural tool of human interaction, has taken on different missions for hundreds of years and has managed to take place at every stage of history. Food and culinary culture helps to influence a wide audience and regional development. Gastronomy is a powerful tool with which we can improve the dynamics and functioning of culinary cultures with our cultural assets. In this study, the effects of local gastronomic …

Hotel Industry Performance In 2021-2022 And The Jhfm Index, Atul Sheel

Journal of Hospitality Financial Management

No abstract provided.

An Overview Of Risk Management Practices In Hospitality Organizations In Germany, Farzaneh Soleimani Zoghi, Hannes Antonschmidt

Journal of Hospitality Financial Management

This paper aims to identify the key risks which are considered necessary by hospitality organizations in Germany. It also seeks to evaluate the actual process of risk management practiced by hoteliers and to assess managers’ opinions on the importance of a risk management approach in hospitality organizations. Primary data has been collected by semi-structured qualitative interviews with top managers and professionals in hospitality organizations in Germany. The findings show that the implementation of risk management practices in hospitality organizations in Germany is low and that significant differences exist between the theoretical risk management models and their practical execution in hotel …