Hospitality Administration and Management Commons^™

An Assessment Of Generation Z’S Preferences For Guest-Facing Hotel Technologies, Jennifer Jaimes, Mehmet Erdem, Chih Chien Chen, Bill Doyle

Hospitality Faculty Research

Generation Z, also commonly described as Digital Natives, is a notable emerging market for hoteliers. Given the ever-evolving nature of the consumers, existing marketing strategies may not always be effective for incoming generational cohorts. This exploratory study submits that examining Generation Z members’ perceptions on guest-facing hotel technologies could yield useful information for new marketing strategies. The findings establish that guest-facing technologies is an important consideration for the members of Generation Z when selecting a hotel accommodation and they are willing to pay more for a hotel property that offers them. However, the level of perceived importance of such technologies …

The Influence Of Employee Engagement On Discretionary Effort And Job Performance In The Cruise Line Customer Contact Center Workplace, Stephen B. Rodoquino Iii

FIU Electronic Theses and Dissertations

This nonexperimental, correlational study examined the relation among job fit,

psychological climate, and employee engagement and discretionary effort and job

performance. An Internet-based self-report survey was administered to a sample of 307

cruise line customer contact center reservation agents. The research hypotheses were

evaluated using correlational and hierarchical regression analytic procedures.

Job fit and psychological climate were linked positively and significantly with

employee engagement and employee engagement accounted for significant variance in

both discretionary effort and job performance. In evaluating the discretionary effort

conceptual model, after statistically controlling for gender, ethnicity and amount of job

experience, the results of the …

Two, Four, Six, Eight, How Many Ingredients Do You Appreciate? An Exploration Of Cocktail Ingredients [Recorded Presentation], Hannah Daab

Steeplechase: An ORCA Student Journal

Two studies examine the effect of cocktail menu description on consumer order intention. Findings show that consumers are more likely to order a cocktail with a greater number of ingredients and the effect is driven by perceptions of beverage complexity and premiumness.

Seeking Reward Or Avoiding Risk From Restaurant Reviews: Does Distance Matter?, Esther Kim, Sarah Tanford

Department of Hospitality and Tourism Faculty Scholarship and Creative Works

Purpose

The purpose of this paper is to evaluate the extent to which consumers will exert more effort to avoid risk (negative reviews) versus seek reward (positive reviews) when making a restaurant decision.

Design/methodology/approach

This study investigates the influence of distance and review valence on restaurant decisions. A 2 (base restaurant review valence: negative, neutral) × 2 (target restaurant review valence: neutral, positive) × 2 (distance: 30 min, 60 min) between-subjects factorial design was used.

Findings

People exert more effort to seek a reward versus avoid a risk. People will drive any distance to dine at a restaurant with positive …

Can Training Restaurant Servers On Managing Customer Harassment Influence Turnover Intentions?, Mariza Budri

Honors College

This pilot study seeks to answer if customer harassment training can influence server's turnover intentions. My research question was formed from the lack of literature surrounding customer-perpetrated sexual harassment. The articles that do address this phenomenon explain the disruptions it causes in the workplace along with the detrimental effects it has on the employees. Through this research I came up with the question: Can training restaurant servers on managing customer harassment influence turnover intentions? This was a mixed-method study that included five semi-structured interviews and a questionnaire. The women I interviewed dealt with customer sexual harassment either daily or weekly …

Value Relevance Of Financial And Non-Financial Information: Evidence From The Gaming Industry, Lisa Goh, Kevin Ck Lam, Hong Weng Lawrence Lei

UNLV Gaming Research & Review Journal

Using financial and non-financial data from casino gaming firms listed in the United States from 1999–2017, we explore two research questions: (1) Is financial information value relevant to financial markets in the casino gaming industry? (2) Does non-financial information have incremental explanatory power over financial information? In general, we find that accounting numbers can explain a firm’s market value and stock returns in the casino gaming industry, except for accounting accruals, which may behave differently compared to other industries. We also find that non-financial information, such as the number of table games, number of slot machines, and their relative proportion, …

Perception Of Travel Motivation And Intention For Chinese Cruise Travelers: Toward An Integrated Model, Tianyu Pan

FIU Electronic Theses and Dissertations

Understanding the decision-making process and predicting cruise consumers behavior are critical. This study develops and tests a structural equation model (SEM) using the Theory of Planned Behavior (TPB) and Motivation – Satisfaction Theory to explain Chinese consumers travel motivation and behavioral intention in the cruise industry. Nine hypotheses were proposed regarding the relationships between second-order factor Motivation, travel satisfaction, and the original TPB constructs. Results of the study demonstrated that the integrated model fits the data relatively well, exploring the driving factors of Chinese consumers to participate in cruise travel. The path weight of every hypothesis is significant, and all …

This Is Me: Anxiety And Depression Awareness Event, Stephanie Cotrone

Honors Projects

College and life are stressful, but they don't have to be. We've all been in that place where it feels like life is caving in and there's nowhere else to turn, but it does get better. This event brings awareness to mental illnesses common on college campuses and in the community. There will be engaging and interactive activities to learn about anxiety & depression, and healthy ways to cope through music, art, theatre, amusement parks, learning, reading, and more. Performances by the Humanities Troupe and testimonies by current students who have had experience dealing with mental illness before or who …

Customer Satisfaction Index Of Singapore 2019: 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 13th year of measurement.

Two, Four, Six, Eight, How Many Ingredients Do You Appreciate? An Exploration Of Cocktail Ingredients, Hannah Daab

Scholars Week

Two studies examine the effect of cocktail menu description on consumer order intention. Findings show that consumers are more likely to order a cocktail with a greater number of ingredients and the effect is driven by perceptions of beverage complexity and premiumness.

School Of Culinary Arts & Food Technology-Autumn Newsletter 2019, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, 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 up to the Autumn period of 2019. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

Assistant Head, School Culinary Arts And Food Technology,, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, 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 up to the Autumn period of 2019. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

Factors Influencing Buying Behaviour Of Organic Food : An Empirical Study Of Young Consumers In India, Gurmeet Kaur Matharu

Gurmeet Matharu

The factors that drive organic food (OF) buying intentions and consumption behaviours of young Indians is poorly understood. The research investigated these factors along with the moderating effect of cultural values. Data were obtained from 401 students from universities in India through online surveys. Attitude towards OF purchases, subjective norm, and perceived quality were found to significantly influence OF purchase intention; environmental concern, perceived consumer effectiveness and price consciousness did not. Young consumers, mostly urban, from high-income families, general social class with a culture of high uncertainty avoidance, long-term orientation and indulgence have the most favourable mindset towards OF.

Handmade With Love, Anna Lim

Research Collection Institute of Service Excellence

Anna Lim of The Soup Spoon discusses the importance of investing in staff engagement and keeping true to your brand DNA.

Service For Millenials, Joan Chang

Research Collection Institute of Service Excellence

Joan Chang of Lloyd’s Inn relates the importance of branding for a younger audience and the changing landscape of service in boutique hospitality.

Repackaging Convenience, Min Ling Leow

Research Collection Institute of Service Excellence

Leow Min Ling of Anthony The Spice Maker reflects on updating her family business to preserve Singapore’s traditional flavours.

Scaling For The Masses, Junting Ang

Research Collection Institute of Service Excellence

Ang Junting of Hai Sia Seafood traces the journey of updating a traditional business in a demanding trade to attract and retain talent.

Proceedings Of The Global Conference On Business And Economics: Volume 2, Cihan Cobanoglu, Muhittin Cavusoglu, Abdulkadir Corbaci

University of South Florida (USF) - M3 Publishing

This is the second volume of the Global Conference on Business and Economics Proceedings Series.

ISSN: 2641-502X

Advances In Global Business And Economics: Volume 2, Cihan Cobanoglu, Muhittin Cavusoglu, Abdulkadir Corbaci

University of South Florida (USF) - M3 Publishing

This is the second volume of the Advances in Global Business and Economics Book Series. This volume has the following parts:

• Part 1: Accounting
• Part 2: Consumer Behavior
• Part 3: Corporate Finance & Governance
• Part 4: Economics
• Part 5: Education & Training
• Part 6: Environmental Issues/Sustainability & Green Tourism
• Part 7: Finance & Banking
• Part 8: Food and Beverage Management
• Part 9: Hospitality & Tourism/Smart Tourism
• Part 10: Human Resource Management
• Part 11: Innovation & Entrepreneurship
• Part 12: International Trade
• Part 13: Leisure Management
• Part 14: Management
• Part 15: Social Science Studies
• Part 16: Technology/E-Business/Social Media

ISBN: 978-1-7321275-5-5

The Tourist And The Toured: How Hostel Owners Navigate The Age Of Global Gentrification, Brianna Bilter

Independent Study Project (ISP) Collection

Since the mid-1990s, numerous Moroccan riads, or traditional homes built around a central courtyard, have been converted into tourist accommodations in Morocco’s old medinas. This paper seeks to analyze the impact of riad-style hostels specifically on the medinas, as hostels are relatively new to Morocco and have various benefits and consequences for the community. Though hostels are often portrayed as a sustainable form of tourist accommodation compared to multinational hotel corporations, they have an acute impact by bringing tourists into previously residential spaces and exacerbating the effects of global gentrification. My research relies on interviews with hostel owners and employees, …

Back Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Bouillabaisse, created by students of the International Culinary Institute

國際廚藝學院學員精心炮製的馬賽魚湯

Class Acts 學院消息, Ici Editorial Team

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Recipes for success 成功之道

The International Culinary Institute (ICI) and its sister institutions, the Hotel and Tourism Institute (HTI) and the Chinese Culinary Institute (CCI), provide students with an array of fun and educational opportunities

國際廚藝學院及與其相輔相成的酒店及旅遊學院和中華廚藝學院，積極為學員提供各種學習機會，讓學員透過校內課程增長知識之餘，更可與專家交流及參加特別活動和比賽，開拓視野

Day In The Life 餐飲人生, Vivian Mak

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Freddy Cheung 張成發

Graduate of the Vocational Training Council with a Certificate in Food & Beverage Service, and Food & Beverage Manager of Kowloon Shangri-La, Hong Kong

畢業於職業訓練局餐飲營運證書課程，現為九龍香格里拉大酒店的餐飲經理

Plat Du Jour 名菜解構, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Simply perfection

簡單成就完美

Chef Ringo Chan never underestimates what could be considered the simplest of dishes

陳永雄師傅從不看輕被視為簡單的美食

A Place At The Table 安樂茶飯, Payal Uttam

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Socially conscious chefs and restaurateurs are transforming the restaurant model to give back to society or shine a spotlight on important issues while delivering delicious dishes.

關心社會的廚師和餐廳老闆正在改變餐廳的經營模式，期望在為大眾提供美味佳餚之餘，同時能夠回饋社會，或引起大眾對重要社會議題的關注。

Game On 野味！ 惹味？, Anna Cummins

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Demand for wild game and exotic meat - from venison, pheasant and quail, to elk, kangaroo and even squirrel - is soaring. With leading restaurants around the world offering increasingly inventive takes on "alternative" meats, we talk to the chefs who are taking a walk on the wild side.

由比較為人熟悉的鹿肉、野雞肉和鵪鶉肉，到駝鹿、袋鼠甚至松鼠肉，市場對野味肉和罕見肉類的需求正在飇升，世界各地大型餐廳也漸漸勇於採用「另類」肉類。有見及此，我們訪問了三位與野味同行的大廚，一起探討這股風潮。

Wine Country 酒鄉, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

High quality produce from England's green and pleasant land has contributed to the growing reputation of British food, but the country has also been making a name for itself in wine - particularly sparkling - and is stealing the crown from many better-known sites.

英格蘭鄉郊田野出產的優質農作物不僅讓英國食物名聲漸響，連該國釀製的葡萄酒，特別是氣泡酒，也在品質上勝過許多知名度更高的產酒區。

Smoke Signals 燻芳撲鼻, Mamie Chen

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Smoking is on the rise - the kind that takes place in the kitchen, that is - with meats, fish, vegetables, and even fruits benefiting from this age-old, flavour-enhancing craft.

煙燻食物捲土重來，不管是肉類、魚類，還是蔬菜和水果，均受惠於這種能夠提升食物味道的古老烹調技巧。

Rising In The East 煮氣東來, Kee Foong

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Fuelled by an abundance of wild ingredients and respected age-old techniques, innovative chefs are driving revolution in the often-overlooked cuisines of Eastern Europe.

創意非凡的廚師們善用豐富的野生食材和歷史悠久的烹調技巧，為改革備受忽視的東歐菜添柴加薪。

Rebel With A Cause 反叛有理, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Visionary chef Richard Ekkebus is back and ready to upend the establishment once more, bringing with him a new set of rules, a fresh approach to fine dining and pioneering practices to influence the industry.

高瞻遠矚的Richard Ekkebus回來了，一系列新的規則、對高級餐飲的新方向及影響業界的創新做法，將會再次顛覆現狀。