Business Commons^™

Beverage Operations Pricing Strategies, Jeffrey M. Yedlin

UNLV Theses, Dissertations, Professional Papers, and Capstones

A study of pricing strategies implemented in food and beverage operations that are focused on beverage operations. This is conducted through literature review and then a real time study of operations for the Luxor Casino and Hotel. Data over a period of three months is then analyzed to ascertain practical and realistic pricing strategies facing Las Vegas in the current economy.

Interview With David Shonk, Bumblebee Farm, 2008 (Audio), David Shonk

All Sustainability History Project Oral Histories

Interview of David Shonk by Brian Francetich at Troutdale, Oregon on June 4th, 2008.

The interview index is available for download.

An Assessment Of The World Wine Auction Marketplace, Michael M. Bowden

UNLV Theses, Dissertations, Professional Papers, and Capstones

The fine wine marketplace has exploded in recent years, especially within the United States. Driven from super-heated prices this year [2007], American and European wine auctions sponsored by English-language houses realized at least US$333,209,438 in revenues this year, up from last year’s [2006] US$242,803,251 (Goldberg, 2007). It should also be noted that Peter D. Meltzer, from Wine Spectator magazine, stated that “worldwide auctions of fine and rare wines rose 25 percent over 2006 to hit a record $301 million in sales, according to figures just released by the major auction houses” (Meltzer, 2008, P. 128). This charge, especially in the …

Food Marketing Association: Fund Raising Task Force, Miranda K. Owen

Honors Theses

The objective of this project was to develop a sustainable fundraising program for the Food Marketing Association, a Western Michigan University student organization, which would not only provide income to the organization but provide an educational experience for the students. The concept was to contact a food manufacturer or marketing group and offer the resources of the student organization to introduce and test one of their new products on WMU's campus in exchange for a donation to the organization. The following report summarizes and outlines the process followed in order to obtain this position.

Managing A Flexible Workforce, James Peter Murphy

Conference papers

The greatest cost to most Irish Licensed premises is staff. When establishments say that they are ‘people based’ and their important assets are their people they usually mean it, yet very little investment has gone into staff management systems. Effective staff management systems can help to reduce the costs involved in recruiting and training employees and, most importantly, help to reduce the result that absenteeism causes on maintaining quality customer service. This special presentation addresses these issues and offers some practical solutions to these challenges.

To Investigate Customer Expectations And Perceptions Of Service In The Restaurant Sector, Mike O'Connor

Other resources

The principal objective of this dissertation is to investigate customer expectations and perceptions of service in the restaurant sector in Ireland. Chapter 1: Serves as an introduction to the dissertation, it outlines the research objectives, the rationale for the research while evaluating customer satisfaction. It also looks at service personnel while measuring the cost of quality and reviewing customer equity considerations. Chapter 2: Acquaints the reader with material from alternative sources, it describes the restaurant environment, identifies the implications and characteristics of service, examines the role of the service quality classification, it states the early approaches to service and looks …

Manager's Perspectives On The Provision Of Healthy Meals In Resort Hotels, Joseph S. Chen, Willy Legrand, Philip Solan

Hospitality Review

This research aimed to understand hotel managers’ attitudes toward the provision of healthy meals. The study deployed a mailing survey to assess the managers’ perceptions. A closed-ended questionnaire was developed evaluating the role of healthy food choices in Mediterranean resort hotels. The findings showed that (1) atmosphere in the restaurant, (2) appealing display of food, and (3) eating habits and lifestyle were more important than personal health when selecting a meal. In addition, this study suggested that the managers were not ready to promote healthy eating because their customers would have been critical of this new service concept

Examination Of Service-Firm Employee Perceptions Of Technology By Generational Groupings, Thomas A. Maier

Thomas A. Maier

Service firm technology and innovation play an integral role in organizational performance. This study examines multi-generational perceptions of Hospitality employees and their views of technology.

Generational Differences: An Examination Of Work Values And Generational Gaps In The Hospitality Workforce, Thomas A. Maier

Thomas A. Maier

The purpose of this study is to identify generational differences and similarities among hospitality employees and managers in order to develop leadership strategies and management styles that can be utilized to increase employee morale and productivity while enhancing recruitment and retention rates of highly qualified workers.

Book Review: Six Arguments For A Greener Diet, Cathy Emberton, Holly Gillespie, Meghan Glow, Melanie Burns

Melanie Burns

No abstract provided.

Book Review: Six Arguments For A Greener Diet, Cathy Emberton, Holly Gillespie, Meghan Glow, Melanie Burns

Faculty Research & Creative Activity until 2018 (FCS)

No abstract provided.

Book Review: Six Arguments For A Greener Diet, Cathy Emberton, Holly Gillespie, Meghan Glow, Melanie Burns

Faculty Research & Creative Activity

No abstract provided.

Understanding The Heat - Mentoring: A Model For Nurturing Culinary Talent, Máirtín Mac Con Iomaire

Articles

Should time be invested in nurturing the next generation of Culinarians in order to improve the profession? Is fear and intimidation acceptable in a professional kitchen? Can we identify the reasons behind the high levels of staff turnover? In this paper I hope to address these questions, and to discuss mentoring as a model for nurturing culinary talent.

Service Dimensions Of Service Quality Impacting Customer Satisfaction Of Fine Dining Restaurants In Singapore, Ko King Lily Harr

UNLV Theses, Dissertations, Professional Papers, and Capstones

This paper is an exploratory study of customer satisfaction of fine dining restaurants in Singapore. Since there is a causal relationship between customer satisfaction and service quality and services literature and studies have shown that service quality is an antecedent of customer satisfaction, this paper seeks to find out the service dimensions of service quality, which lead to higher levels of customer satisfaction. This study suggested that the service dimensions of assurance, empathy and tangibles are the most important to customers’ evaluation of service quality, and thus, may have a positive influence customer satisfaction. The service aspects of each of …