Business Commons^™

Chinese Outbound Tourists Food Consumption In The U.S.: An Extension Of The Theory Of Planned Behavior, Kaiyang Wu

UNLV Theses, Dissertations, Professional Papers, and Capstones

Although Chinese outbound tourists made enormous economic contribution to the U.S. restaurant industry, they seem to have the tendency to consume Chinese cuisine solely during their international trips. This study applies structural equation modeling (SEM) to evaluate different behavioral beliefs' impact on the intentions of Chinese outbound tourist unfamiliar ethnic food consumption in the U.S. Additionally, this research combines the Theory of Planned Behavior (TPB) and food neophobia, a food-related personality trait to better explain Chinese outbound tourists' food rejection behavior in the U.S.

Results of this study showed safety concern, acceptance of table manners, perceived communication gap and food …

A Study On Employee Turnover In Shanghai’S Fine Dining Restaurants, Yang Liu

UNLV Theses, Dissertations, Professional Papers, and Capstones

No abstract provided.

A Competency Model For Catering And Event Professionals Using A Modified Delphi Technique, Donnell G. Bayot

UNLV Theses, Dissertations, Professional Papers, and Capstones

As the market for face-to-face meetings and events has grown to one of the largest private sector industries, so has the market for catering, which is the largest budget line item for a meeting or event. Clients have become more demanding and at the same time more price-conscious. This has caused catering professionals and meeting and event planners' job responsibilities to change. Caterers and planners now have more crossover responsibilities and over more varied functional areas than ever before. In response, the National Association for Catering and Events (NACE), as the oldest and largest catering association in the world, formally …

Street Level Food Networks: Understanding Ethnic Food Cart Supply Chains In Eastern Portland, Or, Alexander G. Novie

Dissertations and Theses

Portland, OR, is the site of a unique urban food cart phenomenon that provides opportunities for small business ownership and access points for culturally specific food for the city's foreign-born and minority populations. Known as a "foodie haven," Portland also has an active sustainable food movement with engaged citizens and support from city and regional policies aimed at significantly increasing the consumption of local food. To date, there have been no in-depth studies on the sourcing habits of Portland food cart owners and whether or not these street-level actors are involved in the area's local alternative food movements (AFNs). The …

National Hospitality Conference 2014: A Report, James Peter Murphy

Reports

The 2014 National Hospitality Conference took place on November 3^rd and was held at the Four Seasons Hotel, Ballsbridge, Dublin. The main theme of this year’s conference was ‘Preparing for growth’ , DIT Bar Studies students from the School of Culinary Arts & Food Technology joined delegates in debating and discussing the significant issues surrounding the conference theme.

Customer Satisfaction Index Of Singapore 2014: 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 eighth year of measurement.

Sticktion: Assessing Memory For The Customer Experience, Kathryn A. Latour, Lewis P. Carbone

Kathryn A. LaTour

In the quest for better service design, hospitality and service firms have often been frustrated to find that service experiences that are based on what customers say they want are not always successful. A psychological analysis of this phenomenon suggests the following premises: (1) Customers’ memory of an experience fades quickly; (2) customers’ memory of an experience comprises many sub-experiences; (3) customers’ memories of experiences are multidimensional and unintuitive; and (4) consumers cannot accurately predict what they will learn or remember. The goal of an experience design is to create a series of sub-experiences that will “stick” with the customer. …

Hotel Guest E-Questionnaires: Implications For Feedback And Relationships, Alfred Ogle, Nadine Henley, Michelle Rowe, Sybe Jongeling, Stephen Fanning

Alfred Ogle

This paper examines the reliability and efficacy of hotel guest e-mail questionnaire compared to the paper questionnaire in the Asian Pacific context. Conducted inPerth,SingaporeandPenang, cities with mature hospitality and tourism industries and a representation of chain and independent deluxe hotels, this exploratory qualitative study examines hotelier views of e-mail guest communication derived from content analysis of guest questionnaires format and content and in-depth interviews with senior hoteliers. The findings indicated that e-questionnaires manifested as e-mails, as a direct replacement of the paper questionnaire, appear to be premature given divergent hotelier views and shortcomings in e-mail response administration. If properly executed, …

Cliff House Hotel: Dinner Menu 5th Of September, 2014., Cliff House Hotel

Menus of the 21st Century

The Cliff House Hotel is a five-star, privately owned luxury hotel located close to Cork and Waterford. The building seems to cling to a cliff on the south side of Ardmore Bay where there has long been a fishing village, and a Christian settlement that pre-dates St. Patrick.

From sun-drenched terraces and private balconies it is possible to see Ardmore’s sands, lobster pots and dolphins that play out on the water. All our luxury rooms and suites are sea facing while many are interconnected to provide family-friendly configurations.

From this dramatic coastal location in Ireland’s gourmet heartland guests can enjoy …

Cliff House Hotel: Tasting Menu 4th Of September, 2014., Cliff House Hotel

Menus of the 21st Century

The Cliff House Hotel is a five-star, privately owned luxury hotel located close to Cork and Waterford. The building seems to cling to a cliff on the south side of Ardmore Bay where there has long been a fishing village, and a Christian settlement that pre-dates St. Patrick.

From sun-drenched terraces and private balconies it is possible to see Ardmore’s sands, lobster pots and dolphins that play out on the water. All our luxury rooms and suites are sea facing while many are interconnected to provide family-friendly configurations.

From this dramatic coastal location in Ireland’s gourmet heartland guests can enjoy …

Cliff House Hotel: Dessert Menu 5th Of September, 2014., Cliff House Hotel

Menus of the 21st Century

The Cliff House Hotel is a five-star, privately owned luxury hotel located close to Cork and Waterford. The building seems to cling to a cliff on the south side of Ardmore Bay where there has long been a fishing village, and a Christian settlement that pre-dates St. Patrick.

From sun-drenched terraces and private balconies it is possible to see Ardmore’s sands, lobster pots and dolphins that play out on the water. All our luxury rooms and suites are sea facing while many are interconnected to provide family-friendly configurations.

From this dramatic coastal location in Ireland’s gourmet heartland guests can enjoy …

Pichet Restaurant, Pichet Restaurant

Menus of the 21st Century

A modern take on the classic bistro. The restaurant offers a quality dining experience in relaxed and informal surroundings with a fresh, vibrant and varied menu offering food of the highest quality.

The Elm Tree, Glounthaune, The Elm Tree, Glounthaune

Menus of the 20th Century

No abstract provided.

Elm Tree Restaurant Glounthaune, Morning Menu, 28th August 2014, Elm Tree Restaurant

Menus of the 21st Century

No abstract provided.

The Influence Of Servicescape And Local Food Attributes On Pleasure And Revisit Intention In An Upscale-Casual Dining Restaurant, Robin B. Dipietro, Jeffrey Campbell

Hospitality Review

The current study looks at the relationship between servicescape, emotional product involvement, perceived quality of local foods, the positive emotion of pleasure, and revisit intention in an upscale buffet style restaurant on a university campus in the Southeastern U.S. Test results show positive relationships between all of the constructs in the proposed conceptual model. The study also gives practitioners and academics insights into practices that can help to market the use of local foods through the restaurant environment in order to engage emotionally involved customers. This marketing can illicit pleasurable feelings and increase perceived product quality of local foods with …

Developing Food Tourism - Roscommon Leader Partnership With Dit, Dermot Seberry

Other resources

A presentation on effective strategies for developing Food Tourism in County Roscommon

An Evaluation Of Three Nutrition Labeling Formats For Restaurant Menus, Li Ge, Carl Behnke, Barbara Almanza

Hospitality Review

This study evaluated three menu nutrition labeling formats: calorie only information, a healthy symbol, and a nutrient list. Daily sales data for a table-service restaurant located on a university campus were recorded during a four-week period from January to February 2013 to examine changes in average nutritional content of the entrees purchased by customers when different nutrition labels were provided. A survey was conducted to assess the customers’ use of nutrition labels, their preferences among the three labeling formats, their entree selections, their cognitive beliefs with regard to healthy eating, and their demographic characteristics. A total of 173 questionnaires were …

A Review Of Merger And Acquisition Wave Literature: Proposing Future Research In The Restaurant Industry, Jewoo Kim, Tianshu Zheng

Hospitality Review

The purpose of this study is to identify research trends in Merger and Acquisition waves in the restaurant industry and propose future research directions by thoroughly reviewing existing Merger and Acquisition related literature. Merger and Acquisition has been extensively used as a strategic management tool for fast growth in the restaurant industry. However, there has been a very limited amount of literature that focuses on Merger & Acquisition in the restaurant industry. Particular, no known study has been identified that examined M&A wave and its determinants. A good understanding of determinants of M&A wave will help practitioners identify important factors …

Hospitality Graduate Students’ Program Choice Decisions: Implications For Faculty And Administrators, Hubert B. Van Hoof, Luorong Wu, Lu Zhang

Hospitality Review

Despite rapid growth in the quality and volume of hospitality graduate research and education in recent years, little information is available in the extant body of literature about the program choices of hospitality management graduate students, information that is crucial for program administrators and faculty in their attempts to attract the most promising students to their programs. This paper reports on a study among graduate students in U.S, hospitality management programs designed to understand why they chose to pursue their degrees at their programs of choice. Given the large numbers of international students presently enrolled, the study additionally looked into …

The Domestic Death Of A Global Icon? A Situational Analysis Of The Irish Public House, Gail Cotter Buckley, Angela Wright

Dept. of Organisation & Professional Development Publications

The public house has formed an intrinsic part of the Irish way of life for centuries, but it may soon be gone due to changes in demographics, alcohol consumption, and other variables including psychographic and geographic factors. Changes in Irish society during the rise in affluence characteristic of the Celtic Tiger era, and applicable Government policies have all played a role in altering the Irish pub culture. This research examines the current situation of the public house market in Ireland today with an aim of recommending some viable solutions to this declining industry. Government intervention in the future will be …

Restaurant Industry Perspectives On Pro-Social Rule Breaking: Intent Versus Action, Catherine R. Curtis Ph.D.

Hospitality Review

The resounding message extracted from the service literature is that employees serve pivotal functions in the overall guest experience. This is of course due to the simultaneous delivery of personalized service provision with resultant consumption of those services. This simultaneous delivery and consumption cycle is at times challenged by a perceived desire to accommodate guest request that may violate, to a greater or lesser degree, an organizational rule. This is important to note because increased interactions with customers enable frontline employees to have a better sense of what customers want from the company as well as from the company itself …

Developing Food Provenance In The 'Boyne Valley', Dermot Seberry

Other resources

A presentation on how Best Practice Food Tourism Initiative can be used across Ireland

Reducing Conflict And Violence In Hospitality Establishments., James Peter Murphy

Conference papers

Bar owners and staff members must be more concerned about safety and security issues. This is the result of a variety of factors, most notably recent legislative changes at national and international level and the subsequent high costs of assaults (including costs relating to litigation and compensation). Poor health, safety and security standards place staff members and customers at risk of serious injury if not death; employers suffer in terms of lost productivity and potentially higher premiums and the morale of the staff, as well as the industrial relations climate in the bar, can be adversely affected. At a minimum, …

Waste Management And Energy Recovery: A Significant Business Issue, James Peter Murphy

Conference papers

Waste Management and energy recovery has become a significant business issue for hospitality establishments in recent years. Hospitality establishments have to be more concerned about waste in their businesses and be able to adopt systems to reduce, reuse and recover waste. This challenge is the result of a variety of factors, most notably the charges involved in waste removal and cost of every businesses energy needs. Costs have grown dramatically, landfill capacity has become increasingly scarce and expensive. Stringent legislation has been introduced around the world to ensure optimum waste management and energy recovery practices in hospitality businesses. Opportunities have …

Seeing Others As Others See Us, James Peter Murphy

Conference papers

The many challenges to the bar industry today include increased competition from a variety of entertainment sources, Bar owners recognize that other establishments are providing a similar offering sometimes at lower prices. This realization has brought about an increased focus on the care of customers and their viewpoints. Customers encounters can include attitudes of indifference from staff and poor overall service. Dissatisfied customers usually talk to others about their dissatisfaction and the negative effect of this outcome can paralyze, all your best pro-active customer and marketing efforts. It costs, on average, five times as much to win a new customer …

Cocktails: Profitable Assets Or Expensive Beverage Offerings, James Peter Murphy

Conference papers

Cocktails have become very popular in the majority of hospitality and licensed premises in recent years. Customer demands for contemporary and classic cocktails has driven demand. The training, innovation, equipment, new brands and exotic glassware, have all contributed to the overall success and interest in these drinks. It is crucial before you decide to enter into the cocktail area of your overall drinks offerings to ensure that you have all the elements required to build success and maintain a healthy business. Many establishments in the past have entered in the cocktail area only to exit after a short space of …

Are Your Cellars Safe?, James Peter Murphy

Conference papers

Bar owners have to be more concerned about health, safety and security issues. This is the result of a variety of factors, most notably recent legislative changes at national and international level and the subsequent high costs of accidents (including costs relating to litigation and compensation). Poor health, safety and security standards place staff members and customers at risk of serious injury if not death; employers suffer in terms of lost productivity and potentially higher premiums’ and the morale of the staff, as well as the industrial relations climate in the bar, can be adversely affected. At a minimum, bar …

Managing The Responsible Service Of Alcohol: Are We Meeting Our Obligations?, James Peter Murphy

Conference papers

Recent research studies indicate that customers and individuals are drinking no more than their parents were drinking 15 years ago but the frequency, strength of drinks, and amount of drinks consumed per session has increased. These irrational drinking patterns have created a binge drinking culture. Bar staff and management have the task of serving and dealing with all types of people from all walks of life and status of society, this is an enjoyable and rewarding part of the job. However there are many occasions when they have to deal with people who may well have on occasion for various …

Enter Conference 2014 Closing Address, Patrick Horan

Other resources

ENTER Conference 2014 Closing Address

Irish Etourism Day - Opening Address, Patrick Horan

Other resources

No abstract provided.