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Articles 1 - 17 of 17
Full-Text Articles in Business
Can Training Restaurant Servers On Managing Customer Harassment Influence Turnover Intentions?, Mariza Budri
Can Training Restaurant Servers On Managing Customer Harassment Influence Turnover Intentions?, Mariza Budri
Honors College
This pilot study seeks to answer if customer harassment training can influence server's turnover intentions. My research question was formed from the lack of literature surrounding customer-perpetrated sexual harassment. The articles that do address this phenomenon explain the disruptions it causes in the workplace along with the detrimental effects it has on the employees. Through this research I came up with the question: Can training restaurant servers on managing customer harassment influence turnover intentions? This was a mixed-method study that included five semi-structured interviews and a questionnaire. The women I interviewed dealt with customer sexual harassment either daily or weekly …
Customer Satisfaction Index Of Singapore 2019: Q3 Results, Institute Of Service Excellence, Smu
Customer Satisfaction Index Of Singapore 2019: 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 CSISG’s 13th year of measurement.
Assistant Head, School Culinary Arts And Food Technology,, James Peter Murphy
Assistant Head, School Culinary Arts And Food Technology,, James Peter Murphy
Other resources
The School of Culinary Arts and Food Technology, TU Dublin, Autumn Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Autumn period of 2019. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.
Handmade With Love, Anna Lim
Handmade With Love, Anna Lim
Research Collection Institute of Service Excellence
Anna Lim of The Soup Spoon discusses the importance of investing in staff engagement and keeping true to your brand DNA.
Repackaging Convenience, Min Ling Leow
Repackaging Convenience, Min Ling Leow
Research Collection Institute of Service Excellence
Leow Min Ling of Anthony The Spice Maker reflects on updating her family business to preserve Singapore’s traditional flavours.
Scaling For The Masses, Junting Ang
Scaling For The Masses, Junting Ang
Research Collection Institute of Service Excellence
Ang Junting of Hai Sia Seafood traces the journey of updating a traditional business in a demanding trade to attract and retain talent.
School Of Culinary Arts & Food Technology, Technological University Dublin Newsletter: Autumn, 2019, James Murphy
School Of Culinary Arts & Food Technology, Technological University Dublin Newsletter: Autumn, 2019, James Murphy
Articles
The School of Culinary Arts and Food Technology, TU Dublin, Autumn Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Autumn period of 2019. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.
2019 School Of Culinary Arts & Food Technology - Summer Newsletter, James Peter Murphy
2019 School Of Culinary Arts & Food Technology - Summer Newsletter, James Peter Murphy
Other resources
The School of Culinary Arts and Food Technology, TU Dublin, Summer Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Summer period of 2019. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school sponsors) and our school's industry association supporters.
School Of Culinary Arts & Food Technology, Technological University Dublin Newsletter: Summer, 2019, James Murphy
School Of Culinary Arts & Food Technology, Technological University Dublin Newsletter: Summer, 2019, James Murphy
Articles
The School of Culinary Arts and Food Technology, TU Dublin, Summer Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Summer period of 2019. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.
A Strategic Audit Of Runza Restaurants, Chase Caverzagie
A Strategic Audit Of Runza Restaurants, Chase Caverzagie
Honors Theses
Runza is a well-known, Nebraskan restaurant. As Runza begins to expand, and a new generation of buyers approaches, it is important for Runza to examine the horizon and think critically about their future strategy. Runza will need to decide what their next steps will be to maintain a competitive advantage, and be successful for many more years to come. This strategic audit will look at the company’s background, business model, the internal and external environment, and company strengths and weaknesses. Then, several strategy alternatives are proposed, with the selection and implementation plan of the best strategic alternative.
Miami Craft Brewery Collection, David Lanster
Miami Craft Brewery Collection, David Lanster
Library Research Scholars Program 2018-2019
The Miami food scene - including restaurants, breweries, bakeries, and distilleries - is in a state unlike any it has experienced before. Fueled by innovators in cuisine and tangible public excitement, it is an unprecedented time in terms of both quantity and quality for South Floridians to eat and drink. The Miami Craft Brewery Collection effort within the Special Collections hopes to document and celebrate the rise of Craft Brewing in Miami through the collection of brewery documents, advertising ephemera, bottles/labels, actual beer, and oral histories from prominent leaders in the field.
2019 School Of Culinary Arts & Food Technology - Spring Newsletter, James Peter Murphy
2019 School Of Culinary Arts & Food Technology - Spring Newsletter, James Peter Murphy
Other resources
The School of Culinary Arts & Food Technology - Spring Newsletter captured the many events, research, awards, significant contributions and special activities which the students and staff members of the school have successfully completed leading up to and during the Spring period of 2019.
School Of Culinary Arts & Food Technology, Technological University Dublin Newsletter: Spring, 2019 -Spring Newsletter 2019, James Murphy
School Of Culinary Arts & Food Technology, Technological University Dublin Newsletter: Spring, 2019 -Spring Newsletter 2019, James Murphy
Articles
The School of Culinary Arts and Food Technology, TU Dublin, Spring Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Spring period of 2019. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.
Comparing Millennial Visitors To Wineries And Breweries In British Columbia: An Examination Of Social Involvement, Social Return, And Self-Image Congruency, Jarrett R. Bachman, John S. Hull, Sanja Haecker
Comparing Millennial Visitors To Wineries And Breweries In British Columbia: An Examination Of Social Involvement, Social Return, And Self-Image Congruency, Jarrett R. Bachman, John S. Hull, Sanja Haecker
TTRA Canada 2019 Conference
No abstract provided.
Understanding Millennial Interest In Participating In Wine Tourism - A Case Study On The Kamloops Wine Trail, British Columbia, Canada, John S. Hull, Jarrett R. Bachman, Sanja Haecker
Understanding Millennial Interest In Participating In Wine Tourism - A Case Study On The Kamloops Wine Trail, British Columbia, Canada, John S. Hull, Jarrett R. Bachman, Sanja Haecker
TTRA Canada 2019 Conference
No abstract provided.
Dining Out, Máirtín Mac Con Iomaire
Dining Out, Máirtín Mac Con Iomaire
Books/Book Chapters
Dining out during the 1980s in Ireland could be summarised gastronomically by prawn cocktails, Chicken Maryland, Black Forest gateau and bottles of Blue Nun or Mateus Rosé. All this changed with the Celtic Tiger when the Irish public was introduced to Caesar salad, tomato and fennel bread, tapenade and Chardonnay. From 1989 to 1993, Restaurant Patrick Guilbaud was like a lone beacon of consistency in the Irish edition of the Michelin Guide. However, in 1994, five Michelin stars were awarded on the island of Ireland. Change was afoot. Many young Irish chefs and waiters emigrated during the 1980s although some, …
Factors Influencing Consumer Wine Choice: The Case Of Wine Tourism, Margaret Connolly
Factors Influencing Consumer Wine Choice: The Case Of Wine Tourism, Margaret Connolly
Books/Book Chapters
This research was undertaken to examine the relationship between the wine tourism activities of consumers and their subsequent wine choices. Exploratory research was undertaken giving specific attention to wine tourism, first, as a factor of influence on decision-making, second, on levels of consumer involvement and third on long-term consumer loyalty. A convenience sample of 12 wine consumers in Dublin participated in the study. Semi-structured in-depth interviews were used to gather the qualitative data used. The findings clearly establish links made by consumers between their wine tourism experiences and their subsequent wine purchase preferences. The findings highlight the importance of facilitating …