Business Commons^™

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

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 …

Responsible Sales And Service Of Alcohol For The Tourism, Hospitality And Retail Industries, James Peter Murphy

Books/Book Chapters

The safe service of alcohol is of vital importance to those in the food and beverage industry - failure to act responsibly can result in fines, loss of license and the potential closure of the business. Responsible sale and service of alcohol (RSA) is important for all levels of the hospitality, tourism and retail service industries to minimise the risk of alcohol-related problems associated with the use and abuse of alcohol by any person. Management and all staff who sell or supply alcohol must promote and support a safer environment for alcohol to be consumed in a professional and responsible …

The Principles And Practices Of Bar And Beverage Management - The Drinks Handbook, James Peter Murphy

Books/Book Chapters

The bar and drinks business is hugely competitive. The key to success or failure between the many beverages and services offered in any bar is the employees who make, market, sell and serve them. Customer expectation and demand is constantly increasing and so it’s crucial for all staff to have comprehensive product knowledge and superior specialized service skills.

The Principles and Practices of Bar and Beverage Management - The Drinks Handbook is an authoritative resource and comprehensive training guide, essential for all students, bartenders, sommeliers, mixologists, waiters and food and beverage practitioners the world over. Written and configured in an …

Principles And Practices Of Bar And Beverage Management, James Peter Murphy

Books/Book Chapters

Principles and Practices of Bar and Beverage Management is a comprehensive text and resource book designed to explain the latest developments and new complexities of managing modern bars - be they stand alone or part of larger institutions such as hotels and resorts.

Consumer expectations have changed, and a bar today must deliver an integrated social experience in a safe modern environment, which also offers the latest products and services in a professional and engaging fashion. Against a background of increasing competition and an increasingly sophisticated customer base, this text has been designed to support the bar and beverage skills …

Kenneth George Besson, Máirtín Mac Con Iomaire

Books/Book Chapters

Biography of Ken Besson with information on his father Paul Besson and the Royal Hibernian Hotel, Russell Hotel and Bailey Restaurant which they owned and ran in Dublin.

Bartenders Association Of Ireland - A History, James Peter Murphy

Books/Book Chapters

This publication is a chronology of the Bartenders Association of Ireland, An Cumann Tabhairnithe Eireann (BAI). The BAI evolved from the United Kingdom Bartenders Guild (UKBG) formed in 1934. The book deals with the many physiological, economic, social changes and technological developments in the beverage industry since 1948, it documents the introduction of cocktails and various beverages in Ireland during those years, provides an insight into social history and includes a pictorial record of the past half-century.

This book was reviewed in various trade publications and journals over the years, for example: Crean T & O'Connor E (2000) 'Saochar 25 …

Barron Recipe / Instruction Book, Máire Barron, Anna Barron

Books/Book Chapters

Maire Barron (February 18th 1926-August 220d 2013) was educated at Dominican Convent, Muckross Park, Donnybrook and obtained her Diploma in Domestic Science Teacher Training from Cathal Brugha St. College in the late 1940s. Ma-ire taught at secondary school level for all of her professional . life, predominantly at the College of Commerce, Rathmines. Anna Barron (October 10th 1935-February 6th 2017) was educated at Dominican Convent, Eccles Street. Anna completed a one year Home Management Course and a three-year Diploma in Domestic Science Teacher Training at St. Catherine's College, Sion Hill, Blackrock, Co. Dublin, qualifying in 1958. Anna taught in several …