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Articles 1 - 8 of 8
Full-Text Articles in Business
Nip & Tuck: Operational Concerns Of Menu Makeovers, Dave Pavesic
Nip & Tuck: Operational Concerns Of Menu Makeovers, Dave Pavesic
Hospitality Faculty Publications
No abstract provided.
Standout Attractions, Jonathan Jeffrey
Standout Attractions, Jonathan Jeffrey
SCL Faculty and Staff Publications
Living in Chicago and working as a traveling salesman in the 1920s-1930s, Duncan Hines had a hobby—visiting and assessing restaurants. He said he was looking for “standout attractions in the culinary department.” His hobby eventually made this native of Bowling Green “America’s foremost food authority” and one of the most recognized Kentuckians of the twentieth century. This article traces the biography of the culinary entrepreneur from his early years in Bowling Green to his successful publishing ventures, and finally to the phenomenal marketing strategy that was used to create one of America’s most enduring and endearing brands.
Attendee Attentiveness: Perceptions Of The Impact Of Menu Selection, Elisa A. Hobbs
Attendee Attentiveness: Perceptions Of The Impact Of Menu Selection, Elisa A. Hobbs
UNLV Theses, Dissertations, Professional Papers, and Capstones
Most professional meeting planners are meticulous in planning everything about a meeting. Unfortunately, selecting the correct choices of food is often overlooked. If planners are informed of the role food plays on attendees’ attention, energy and attitudes, they may come to realize that they are contributing not only to the well being of their attendees, but also to the impact of the meeting itself (Boisclair, 1997). As a meeting planner, it is important to serve attendees meals that produce high energy and attentiveness in order to ensure that attendees are alert and maintain the highest level of performance throughout the …
Would A Restaurant Menu Item By Any Other Name Taste As Sweet?, Tim Lockyer
Would A Restaurant Menu Item By Any Other Name Taste As Sweet?, Tim Lockyer
Hospitality Review
The purpose of this paper is to examine the use of words on a restaurant menu, and to evaluate the impact that they have on the selection of menu items. The research comprised two distinct parts. First, four focus groups were held examining responses to five menus, each with the same menu items but using different wording. The results from the focus group analysis were used to develop a survey which was more widely distributed. From the focus group it was revealed that the occasion and participants in the dining experience influence the wording for menu item selection. Respondents discussed …
Restaurant Customer Loyalty: A Qualitative Assessment Of Niche Brands, Billy Bai, Matthew Buxton, Gail Sammons, Stowe Shoemaker
Restaurant Customer Loyalty: A Qualitative Assessment Of Niche Brands, Billy Bai, Matthew Buxton, Gail Sammons, Stowe Shoemaker
Hospitality Review
Using the Loyalty Triangle framework developed by Lewis and Shoemaker (1999) and focus group methodology, the study examined how a niche brand restaurant best achieved long-term loyalty. Results indicate that customers are loyal to a niche brand because of the unique characteristics inherent to the brand. Customers have higher perceptions of such qualities as the presentation of service, consistency of product, and the benefits offered by the loyalty program than characteristics that are shared across all brands. Niche brand restaurants can be more effective in developing these qualities to promote customer loyalty.
Service Quality And Black Customer Satisfaction - A Perspective On The United States Restaurant Industry, Ivan B. Turnipseed, Karl J. Mayer
Service Quality And Black Customer Satisfaction - A Perspective On The United States Restaurant Industry, Ivan B. Turnipseed, Karl J. Mayer
Hospitality Review
This paper examines the issue of racial discrimination of Black United States (U.S.) restaurant patrons from a service quality and customer satisfaction perspective. In spite of the progress the industry has made in recent years to alleviate this problem, many contemporary examples clearly demonstrate that racial discrimination is still of great concern. The articles stresses the importance of an ethical approach in human resource management-intensive and offers suggestions for reducing discriminatory practices in U.S. restaurant service delivery.
Bankruptcy Situation Model In Small Business: The Case Of Restaurant Firms, Yang Hwae Huo
Bankruptcy Situation Model In Small Business: The Case Of Restaurant Firms, Yang Hwae Huo
Hospitality Review
The purpose of this paper is to describe and discuss the current bankruptcy prediction models. This is done in the context of pros and cons of proposed models to determine the appropriate factors of failure phenomenon in cases involving restaurants that have filed for bankruptcy under Chapter 11. A sample of 11 restaurant companies that filed for bankruptcy between 1993 and 2003 were identified from the Form 8-K reported to the Securities and Exchange Commission (SEC). By applying financial ratios retrieved from the annual reports which contain, income statements, balance sheets, statements of cash flows, and statements of stockholders’ equity …
Orlando's Historic Restaurants, Exhibit Brochure, Tanya Jo Ormseth, Gina Rippens
Orlando's Historic Restaurants, Exhibit Brochure, Tanya Jo Ormseth, Gina Rippens
Rosen Library Exhibits
No abstract provided.