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Articles 1 - 23 of 23
Full-Text Articles in Business
Supply Chain Disruptions During The Pandemic And Ways Food And Beverage Companies Are Looking To Find Stability, Jacob Merz
Supply Chain Management Undergraduate Honors Theses
In March 2020, the world was impacted by the Covid-19 pandemic and is still dealing with its repercussions. This paper examines how the pandemic has had an impact on the food and beverage industry. In this study, there are three disruptions highlighted by industry professionals and online articles. The professionals within the supply chain industry cited in this research are Jane Gringer-Flinn, Director of Customer Solutions at Coca-Cola, Whit Calhoun, Senior Director of Logistics at The Fishin’ Company, Judy Thorne, Senior Director Distribution Services at Tyson Foods, and Bill Carver, Senior Director at J.B. Hunt Transport Services Inc. The three …
Beverage Bottle Capacity, Packaging Efficiency, And The Potential For Plastic Waste Reduction, Rafael Becerril Arreola, R. E. Bucklin
Beverage Bottle Capacity, Packaging Efficiency, And The Potential For Plastic Waste Reduction, Rafael Becerril Arreola, R. E. Bucklin
Faculty Publications
Plastic pollution is a pressing issue because authorities struggle to contain and process the enormous amount of waste produced. We study the potential for reducing plastic waste by examining the efficiency with which different polyethylene terephthalate (PET) bottles deliver beverages. We find that 80% of the variation in bottle weight is explained by bottle capacity, 16% by product category, and 1% by brand. Bottle weight is quadratic and convex function of capacity, which implies that medium capacity bottles are most efficient at delivering consumable product. Local data on PET bottle sales and municipal waste recovery validate the findings. A 20% …
#Thirsty4change: Bubble Tea, Coding And Data Visualisation, Singapore Management University
#Thirsty4change: Bubble Tea, Coding And Data Visualisation, Singapore Management University
Social Space
In our introductory article to #Thirsty4Change, we met Ishan and Elyza, undergrads of Singapore Management University who have teamed up with LASALLE College of the Arts students to explore design interventions to bring about a more sustainable-looking future for bubble tea packaging and consumption. Throughout six weeks of workshops, the students embarked on data collection, and learned more about coding and data visualisation.
#Thirsty4change: Bubble Tea Goes Sustainable, Singapore Management University
#Thirsty4change: Bubble Tea Goes Sustainable, Singapore Management University
Social Space
The global bubble tea market was valued at US$1.96 billion in 2016 and is projected to reach US$3.21 billion by 2023. However, the bubble tea craze comes as a heavy price to the environment. Since plastic cups and straws—used to contain and consume the drinks—are non-biodegradable, most of these end up in oceans and cause severe harm to animals that mistake the plastic for food. Used bubble tea cups also cannot be placed into “Plastics”-designated recycling bins as they contain too much liquid and leftover “pearls”, usually made of tapioca. To date, there have been efforts to address bubble-tea-related waste, …
Analyses Of Five Industries, Potential Job Prospects, And Expatriate Employment In Spain, Leonardo Brista
Analyses Of Five Industries, Potential Job Prospects, And Expatriate Employment In Spain, Leonardo Brista
Honors Projects
This memorandum analyzes five industries of personal interest and potential job opportunities within each, as well as an analysis of Spain’s economy and identifying the process of working as an expatriate. The goal of this project is to lay out the career opportunities in various industries in and out of the United States, the situation of their environments, and rationalizing them in an evaluative method. Each industry of interest will be analyzed on their economic strength, sociopolitical environment, and geographic area of focus. The top five companies in each industry will also briefly analyzed, comparing their overall employee approval rating …
Beverage Bloggers: A Developing Relationship Between Wine Blogger Expertise And Twitter Followers, Byron Marlowe, Eric Adam Brown, Thomas Schrier, Tianshu Zheng
Beverage Bloggers: A Developing Relationship Between Wine Blogger Expertise And Twitter Followers, Byron Marlowe, Eric Adam Brown, Thomas Schrier, Tianshu Zheng
Eric A. Brown
This pilot study examines how beverage bloggers’ beverage experience and certified wine knowledge influences their wine destination recommendations on Twitter. Microblogging a wine destination through Twitter is explored in this study. In the context of social media, the role of Twitter as a microblog in promoting wine destinations is specifically examined. The present study examines the food and beverage experience and wine credentials of bloggers through survey and correlations of their wine destination recommendations, travel habits and geographic home. This exploratory study finds that different levels of wine credentials have an influence on blogger's recommendation of both international and domestic …
Tapping New Markets: With Drinkmaple, Kate Weiler '04 Makes Sap The Latest Health Drink, Elaine K. Howley
Tapping New Markets: With Drinkmaple, Kate Weiler '04 Makes Sap The Latest Health Drink, Elaine K. Howley
Colby Magazine
Tapping New Markets: With DRINKmaple, Kate Weiler '04 makes sap the latest health drink. Maple sap, it turns out, is a nutritious, tasty, and hydrating drink that’s gaining a foothold in the beverage industry thanks, in part, to Kate Weiler ’04. Weiler tapped into this new market with her company, DRINKmaple, launched in January 2014.
Firestone-Walker Brewing Company, Joe Hare, John Fitche, John Mazzilli
Firestone-Walker Brewing Company, Joe Hare, John Fitche, John Mazzilli
Case Studies in Agribusiness
Starting in 1996, Firestone-Walker Brewing Company grew to become the 16th largest craft brewer in the U.S. by 2013. Much of their success can be attributed to taking advantage of opportunities when they present themselves. Their “805” brand is an example of many factors coming together to the company’s benefit.
Sierra Nevada Brewing Company: Pioneering Craft Beer In America, Connor Deck, Josh Heinicke, Michael Hoo, Bianca Ramirez
Sierra Nevada Brewing Company: Pioneering Craft Beer In America, Connor Deck, Josh Heinicke, Michael Hoo, Bianca Ramirez
Case Studies in Agribusiness
No abstract provided.
Hospitality Review Volume 31 Issue 2 2013, Fiu Hospitality Review
Hospitality Review Volume 31 Issue 2 2013, Fiu Hospitality Review
Hospitality Review
No abstract provided.
Private Club Financial Performance, Raymond S. Schmidgall Ph.D., Cpa, Agnes Defranco
Private Club Financial Performance, Raymond S. Schmidgall Ph.D., Cpa, Agnes Defranco
Hospitality Review
This article reveals the median financial results for the club industry for 2011 using 24 financial ratios. The results are based on the submission of balance sheet and selected income statement numbers from 80 clubs. The ratios are reported as median results for the entire sample as well as the median results for the top and low performing clubs delineated by return on assets. The biggest differences between the two extreme groups of clubs are (1) average collection period, (2) operating cash flows to current liabilities and long-term debt, (3) fines interest earned, (4) fixed charge coverage ratio, (5) food …
In Favor Of Hospitality-Management Education, Michael J. Tews, Hubert B. Van Hoof
In Favor Of Hospitality-Management Education, Michael J. Tews, Hubert B. Van Hoof
Hospitality Review
Despite the almost one-hundred-year history of hospitality-management education; the hundreds of well-established two-year, four-year, and graduate programs worldwide; and the hundreds of thousands of graduates those programs have prepared for careers in the industry, hospitality-management education’s merit and place in higher education are still questioned at times, to the dismay of hospitality educators the world over. This article delineates several features of hospitality management that make these programs valuable and unique and provides compelling arguments in its favor. The arguments include: 1) courses tailored to the hospitality industry, the world’s largest industry; 2) focus on small-business management as well as …
Beverage Ethics: Education For Alcohol Responsibility, Carl J. Pfaffenberg
Beverage Ethics: Education For Alcohol Responsibility, Carl J. Pfaffenberg
Hospitality Review
The study looked at the processes in the development of an alcohol responsibility program for post-secondary students in the service management major at the University of Tennessee: he program has been certified by the State of Tennessee to satisfy the Alcohol Beverage Commission requirement for server training related to the handling and service of alcoholic beverages. A managerial viewpoint was adopted so as to provide the greatest benefit to service management graduate.
Drive-Thru Hot Beverages: Still A Risk?, Nancy Swanger, Denney G. Rutherford
Drive-Thru Hot Beverages: Still A Risk?, Nancy Swanger, Denney G. Rutherford
Hospitality Review
Stella Liebeck brought to light the risk for operators who serve hot beverages through their drive-thru windows when she successfully sued McDonald’s in 1994 for the burns she received when coffee spilled in her lap. The current study replicated 1998 research on a national level, where 1,585 coffee temperatures collected from drive-thru windows were analyzed to determine if operators had lowered their coffee temperatures as a result of this widely-publicized case.
Managers' Perception Of Alcohol Service Training Programs, Daniel Doyle Crafts
Managers' Perception Of Alcohol Service Training Programs, Daniel Doyle Crafts
Hospitality Review
In order to serve alcoholic beverages in a responsible manner, most managers turn to alcohol server training programs to provide effective standardized training for the alcohol server. Whether or not the programs are perceived by hospitality managers as effective has not been established. The author presents the results of a study of Oklahoma hospitality managers who perceive alcohol server training as becoming less effective.
Manager's Perceptions Of Alcohol Server Staffing And Training Methods, Daniel Doyle Crafts, Ray E. Sanders
Manager's Perceptions Of Alcohol Server Staffing And Training Methods, Daniel Doyle Crafts, Ray E. Sanders
Hospitality Review
Over-consumption of alcoholic beverages is a concern of managers of hotels and motels with a club/lounge, restaurant, and tavern. The authors surveyed members of two industry associations in Oklahoma to ascertain alcohol server training methods and managers' perception of the value of such programs.
Indirect Cost Factors In Menu Pricing, David V. Pavesic
Indirect Cost Factors In Menu Pricing, David V. Pavesic
Hospitality Review
In the discussion - Indirect Cost Factors in Menu Pricing – by David V. Pavesic, Associate Professor, Hotel, Restaurant and Travel Administration at Georgia State University, Associate Professor Pavesic initially states: “Rational pricing methodologies have traditionally employed quantitative factors to mark up food and beverage or food and labor because these costs can be isolated and allocated to specific menu items. There are, however, a number of indirect costs that can influence the price charged because they provide added value to the customer or are affected by supply/demand factors. The author discusses these costs and factors that must be taken …
Adult Alternatives For Social Drinking: A Direction, John R. Dienhart, Sandra Strick
Adult Alternatives For Social Drinking: A Direction, John R. Dienhart, Sandra Strick
Hospitality Review
In their survey/study - Adult Alternatives for Social Drinking: A Direction - by John Dienhart and Sandra Strick, Assistant Professors, Department of Restaurant, Hotel and Institutional Management, Purdue University, Dienhart and Strick begin with: “Changes in consumer habits have brought about a change in the business of selling alcoholic drinks and have impacted upon hotel food and beverage operations. The authors surveyed a sample of hotel corporate food and beverage directors to ascertain how they are handling this challenge.”
Dienhart and Strick declare that the alcoholic beverage market, sale and consumption thereof, has taken a bit of a hit in …
Replacing Place In Marketing-Mix Strategy For Hospitality Services, Peter Goffee
Replacing Place In Marketing-Mix Strategy For Hospitality Services, Peter Goffee
Hospitality Review
In the conventional marketing mix, a focus on physical distribution handicaps the use of "place" in planning marketing strategy for hospitality services. To replace it, the article introduces a new group of variables called "performance," which focus instead on availability and accessibility. The author does not intend to offer detailed descriptions of specific variables but rather to suggest associations and relationships among issues and options in marketing hospitality services that may not previously have been recognized, and to address the diverse segments of the hospitality services industry in general, including lodging, food, beverage, private club, cruise ship, and travel-destination services.
Restructuring In The Hospitality Industry, Elisa S. Moncarz
Restructuring In The Hospitality Industry, Elisa S. Moncarz
Hospitality Review
In her dialogue entitled - Restructuring in the Hospitality Industry - Elisa S. Moncarz, Associate Professor, the School of Hospitality Management at Florida International University, intends for you to know the following: “Recent years have seen a proliferation of restructurings of major American corporations creating an extremely important issue that has affected U.S. business. This article discusses restructuring issues in the hospitality industry, focusing attention on its causes and motivations, as well as on its benefits and perils. The author considers the impact of restructuring on investors and management while examining recent restructurings involving hospitality firms.”
In defining the concept …
Current Status Of Collectibility Of Gaming-Related Credit Dollars, Ruth Lida Wenof
Current Status Of Collectibility Of Gaming-Related Credit Dollars, Ruth Lida Wenof
Hospitality Review
In her piece entitled - Current Status Of Collectability Of Gaming-Related Credit Dollars - Ruth Lisa Wenof, Graduate Student at Florida International University initially states: “Credit is an important part of incentives used to lure gamblers to gaming establishments. However, a collection problem exists in casinos retrieving gaming-related credit losses of individuals living in states where gambling is illegal. The author discusses the history of this question, citing recent cases related to Atlantic City.”
This author’s article is substantially laden with legal cases associated with casinos in New Jersey; Atlantic City to be exact. The piece is specific to the …
Protecting Your Assets: A Well-Defined Credit Policy Is The Key, Steven V. Moll
Protecting Your Assets: A Well-Defined Credit Policy Is The Key, Steven V. Moll
Hospitality Review
In - Protecting Your Assets: A Well-Defined Credit Policy Is The Key – an essay by Steven V. Moll, Associate Professor, The School of Hospitality Management at Florida International University, Professor Moll observes at the outset: “Bad debts as a percentage of credit sales have climbed to record levels in the industry. The author offers suggestions on protecting assets and working with the law to better manage the business.”
“Because of the nature of the hospitality industry and its traditional liberal credit policies, especially in hotels, bad debts as a percentage of credit sales have climbed to record levels,” our …
Overcoming The Impotency Of Marketing, K. Michael Haywood
Overcoming The Impotency Of Marketing, K. Michael Haywood
Hospitality Review
In his dialogue titled - Overcoming The Impotency Of Marketing - K. Michael Haywood, Assistant Professor, School of Hotel and Food Administration, University of Guelph, originally reveals: “Many accommodation businesses have discovered that their marketing activities are becoming increasingly impotent. To overcome this evolutionary stage in the life cycle of marketing, this article outlines six principles that will re-establish marketing's vitality.”
“The opinion of general managers and senior marketing, financial, and food and beverage managers is that the marketing is not producing the results it once did and is not working as it should,” Haywood advises.
Haywood points to price …