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School Of Culinary Arts & Food Technology - Winter Newsletter 2017, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Winter 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 leading up to the Winter period of 2017. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' Friends of Culinary Arts (sponsors).

Testing The Measurement Invariance Of Data From The Utrecht Work Engagement Scale By Generational Cohort For Employees In The Leisure And Hospitality Industry, Greggory Keiffer

Human Resource Development Theses and Dissertations

Group comparison in social science research is a common and informative practice. The establishment of measurement invariance between groups is a statistical prerequisite before making group mean comparisons; however, researchers often do not include measurement invariance assessments before making group comparisons. The current study assessed the measurement invariance for data from the short version of the Utrecht Work Engagement Scale (UWES-9) for the generational cohort groups of Boomers and Millennials within the leisure and hospitality industry. Group equivalency was determined by utilizing propensity score matching before conducting measurement invariance assessments through the confirmatory factor analysis technique. Measurement invariance results between …

What Does It Mean To Follow? An Exploration Of A Followership Profile In Hospitality And Tourism, Cynthia S. Deale, Donald G. Schoffstall, Eric Adam Brown

Eric A. Brown

Although leadership has received considerable attention from many scholars, much less research has focused on those who follow leaders; yet, followers contribute much to the success of an organization. This study explored the followership profiles of stakeholders in hospitality and tourism education. The findings summarize the followership dimensions of a sample of hospitality students, educators, and industry professionals. For each of the five followership dimensions the mean scores for industry professionals were rated higher when compared with students and educators, with courage to participate in transformation being the highest rated among all three groups. Implications for hospitality education are presented.

Premier: The Magazine Of The Unlv Harrah College Of Hospitality, Matt Jacob, Jason Scavone, Shekinah L. Hoffman, Stowe Shoemaker, Maggie Hausbeck, Alexandra Liebman

Premier: The Magazine of the UNLV Harrah Hotel College

No abstract provided.

The Impact Of Casino Revenue-Sharing On Tourism Efforts In Niagara Falls Usa: 2006-2016, Anthony L. Astran

Public Administration Master’s Projects

This qualitative case study examines the intersection of a Native-owned casino, revenue-sharing with its host community, and the impact of tourism marketing efforts vis-à-vis funds provided to the community’s tourism agency. Specifically, this report studies downtown Niagara Falls USA from the time period between 2006 and 2016, and seeks to determine whether and how funds from Seneca Niagara Resort & Casino boosted tourism marketing efforts by Niagara Tourism & Convention Corporation (NTCC). Background research and a series of elite interviews with city officials and tourism agency leaders uncovered overall positivity in terms of growth in Niagara Falls USA’s tourism efforts …

The “Singapore Model” In Gaming: Applications In South Korea, Young Gi Lee

UNLV Theses, Dissertations, Professional Papers, and Capstones

The gaming governance system in Singapore is a very well-known and internationally renowned model. Singapore began to launch their gaming regulation system in 2005 by establishing a national framework on gambling prior to opening two integrated resorts in the country in 2010 (Winslow, Cheok, & Subramaniam, 2015). In contrast, the South Korean “model” is much less renowned. Though there have been discussions about introducing full-scale integrated resorts, the government currently allows South Korean citizens to gamble in only one property - Kangwon Land (Research, 2016). However, Kangwon Land’s situation is controversial in South Korea, with concerns about problem gambling issues …

Hosts E-Newsletter: Issue 6

HoSTS e-Newsletter

Social Media Expert from Singapore Visits HoSTS

HoSTS Mentorship Programme

Spanish Wine Expert at HoSTS Workshop

French Vineyard Tour

Distinguished Lecturer Series

HoSTS Career Expo 2017

The World Association of Chefs Societies, Young Chef Forum 2016 in Greece

Alumni Sharing

Hosts E-Newsletter: Issue 5

HoSTS e-Newsletter

Trainer of the UK’s royal butlers coaches IVE hotel students

IVE tourism student wins national competition

IVE Career Expo presents ample job opportunities to students

Overseas industrial attachment for IVE students in Japan

Top-up degree articulation agreements

Lady Ivy Wu Scholarship: One-term exchange to Brisbane, Australia

Dubai, United Arab Emirates

HoSTS students international exposure

Hosts E-Newsletter: Issue 4

HoSTS e-Newsletter

Renowned Hospitality Educator Visited HoSTS

Youth Development Program for HoSTS Foundation Diploma Graduates

Scholarships for HoSTS students to pursue top-up degrees

HoSTS Students received Outstanding Trainee Awards

The best ever learning experience in France

HoSTS’ One-Term Exchange in the UK

HoSTS Students Explore the World!

Hosts E-Newsletter: Issue 3

HoSTS e-Newsletter

Master Class: Renowned Bordeaux Wine Expert at HoSTS Workshop

HoSTS Broadens International Network; Expands Students’ International Exposure

Career Exploration Programme for Youth

HoSTS students designed “Barrier-Free” tour routes

HoSTS Mentees’ Sharing

Alumni Sharing

Hosts E-Newsletter: Issue 2

HoSTS e-Newsletter

Sports Specialists for the Ageing Population

Airport Authority Hong Kong Signed MoU

IVE student won Young Chefs Competition

IVE HoSTS Students Exploring the World!

Other Short-term Exchange Programmes

New Part-time Professional Diploma in Leisure and Recreation Management

Hosts E-Newsletter: Inaugural E-Newsletter

HoSTS e-Newsletter

IVE HoSTS Lecturers Get a Royal

TreatmentManagers of The Peninsula Shanghai

Graduated with Flying Colors!

IVE Students See the World in AY2012/13!

New Wine & Beverage Laboratory & Sports Facilities

Customer Satisfaction Index Of Singapore 2017: 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 eleventh year of measurement.

Millennials And The Experience-Driven Economy

Business Exchange

Millennials expect brands to create authentic, customer-centric experiences for them, no matter whether they are looking for a place to live, eat, visit or shop. This article looks at how businesses are mining data and creating marketing plans and experiences to appeal to this younger demographic.

It Takes Two, Faye Sit, Ernest Ting

Research Collection Institute of Service Excellence

Faye Sit and Ernest Ting of Hook Coffee contemplate Singapore’s service standards and if the Singapore market is ready for better service.

The Future Of Local Food, Eng Su Lee

Research Collection Institute of Service Excellence

Restaurateurs Lee Eng Su and Lee Chan Wai share their views on Singapore’s hawker food culture and how they want to change Singapore’s food industry.

An Integrated Framework For Staffing And Shift Scheduling In Hospitals, Wael Rashwan

Doctoral

Over the years, one of the main concerns confronting hospital management is optimising the staffing and scheduling decisions. Consequences of inappropriate staffing can adversely impact on hospital performance, patient experience and staff satisfaction alike. A comprehensive review of literature (more than 1300 journal articles) is presented in a new taxonomy of three dimensions; problem contextualisation, solution approach, evaluation perspective and uncertainty. Utilising Operations Research methods, solutions can provide a positive contribution in underpinning staffing and scheduling decisions. However, there are still opportunities to integrate decision levels; incorporate practitioners view in solution architectures; consider staff behaviour impact, and offer comprehensive applied …

Elemental Connections, Silas Lee

Research Collection Institute of Service Excellence

Silas Lee, Founder of COO Boutique Hostel, weighs in on the role of technology in customer service and how face-to-face relationships trump all.

Event Planner Sensitivity To The Needs Of Individuals With Visual Disability At Meetings And Events, Gina Fe G. Causin Ph.D., Tessa Mccarthy Ph.D.

Journal of Human Services: Training, Research, and Practice

Special events, such as fairs, conventions, ballgames, and concerts are typically activities people attend to participate in the festivities and enjoy with friends and family members. For individuals with disabilities, however, these types of events can create more challenges than enjoyment. Despite a thorough review of the literature, no studies were found which evaluated the experiences of individuals who are blind and have visual impairments at events and meetings. The aim of this study was to determine the current level of accessibility at meetings perceived by consumers who are blind and visually impaired. Respondents to the survey indicated many obstacles …

School Of Culinary Arts & Food Technology - Autumn Newsletter 2017, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, 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 leading up to the Autumn period of 2017. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (sponsors) and all the school's industry bodies and trade associations.

Comparative Content Analysis Of Professional, Semi-Professional, And User-Generated Restaurant Reviews, Anish Parikh, Carl Behnke, Barbera Almanza, Doug Nelson, Mihaela Vorvoreanu

Department of Hospitality and Tourism Faculty Scholarship and Creative Works

This study examines the content of professional, semi-professional, and user-generated reviews. By comparing these three review types, this study was able to identify characteristics and factors unique to each type of review. Although, the amount of discourse in a particular factor varied, food is clearly the most important review factor regardless of review type. Semi-professional reviews emphasize atmosphere and décor more than both newspaper and user-generated reviews, while price factors were more prevalent in semi-professional reviews and user-generated reviews than in newspaper reviews. Understanding the varied structures of review types provides guidance for both restaurateurs and review users.

U.S. Resort Spa Offerings: A State Of The Industry Report, Mary Wisnom

Journal of Tourism Insights

The spa industry has achieved staggering growth over recent years. In 2015, there were 21,020 U.S. spa locations, most common being day spas followed by resort/hotel spas. In 2002, the first hard data on the number of U.S. resort/hotel spa facilities was revealed to the public. Since that time, the number of resort/hotel spa facilities has grown an additional 56%. Regardless of the staggering growth and size of the resort spa market, there are very few studies to help increase our understanding of this promising industry. As the industry expands and the spa-goer becomes savvier, it is important to know …

Driving Rvpark/Campground Selection: A Grounded Theory Approach, Aj Templeton, Jill Fjelstul, Kimberly Severt, Yeon Ho Shin

Journal of Tourism Insights

The ability to “provide almost unrestricted land travel” (Prideaux & Carson, 2003, p. 307) has made drive tourism popular for tourists. A considerable sub-sector of the drive tourism industry is that of the multi-billion-dollar recreational vehicle industry (RV). Minimal academic research has been conducted on this important sub-sector of the drive tourism industry. This study builds upon previous research towards a further understanding of the RV consumer. A grounded theory approach was used to drive the direction of the research for this study. Given the scope of the data and studies that have been done regarding RV industry, this study …

Back Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Risotto, created by students of ICI

國際廚藝學院學生耐心烹調的意大利飯

Recipe For Success 成功秘訣, Ici Editorial Team

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Class acts 學院消息:

Tasting victory 勝券在握

Grape expectations 美酒之旅

Global exchange 國際交流

Paul Wong 黃亞保, Vivian Mak

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Director and Executive Chef of Cloudland Chinese Cuisine, Graduate of Master Chef Course in Chinese Cuisine, Chinese Culinary Institute (CCI)

雲來軒董事兼行政總廚，中華廚藝學院大師級中廚師課程畢業生

Floral Flavours 花樣甜食, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Guy Krenzer channels a range of skills with his sweet treats for Maison Lenôtre

Guy Krenzer施展各種烹調技藝，為Maison Lenôtre創作林林總總的甜點美食

Menus Of Merriment 快樂的饗宴, Steve Cray

AMBROSIA 客道 : The Magazine of The International Culinary Institute

There’s more to the modern theme park than hair-raising rides, vertigo-inducing cable cars and Lego, with many now serving up everything from gourmet burgers and truffle soup to artisan gelato and first-rate French favourites.

今天的主題樂園不僅以刺激的機動遊戲、令人暈眩的纜車和樂高積木等為賣點，許多更加入高級漢堡包、松露湯、手工意大利雪糕和一流法國菜等美食作招徠。

Where The Wild Things Are 大自然的呼喚, Rachel Read

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Rather than a flavour of the day to be quickly forgotten, the trend for foraging appears to be growing and chefs around the world are heading into the wild to discover Mother Nature’s finest ingredients.

全球各地的廚師紛紛深入野外，發掘大自然賦予我們的最佳食材。這股採集野生食材的風 潮方興未艾，相信短期之內都不會退潮。

The Brews Brothers 啤酒新氣象, Robin Lynam

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Across the globe, the growth of artisanal brewing methods – watched over by experts who demand a flavourful, well-served pint – means beer is being taken seriously, and starting to rival wine as a rewarding complement to good food.

全球各地的啤酒專家，各出奇謀，釀製各具特色而味道出眾的手工啤酒，使手工啤酒有力與葡萄酒一爭長短，成為各種佳餚的最佳配搭。