Food and Beverage Management Commons^™

The Impact Of The Covid-19 Pandemic On Online Food Delivery Apps, Lauren Morell

UNLV Theses, Dissertations, Professional Papers, and Capstones

The restaurant industry continues to change as Online Food Delivery apps (OFD) continue to gain more popularity because of the COVID-19 pandemic. The food delivery market has grown over 52% since the start of the pandemic. Online food delivery app platforms like DoorDash, UberEats, and Postmates began to offer delivery over the past decade, rapidly growing with the help of ghost kitchens. Consumer behavior factors and intention to use OFDs have changed as more advanced app technology becomes available, and as the restaurant industry navigates the COVID-19 pandemic restrictions. Many consumers favor mobile delivery apps overall convenience and perceived usefulness. …

Practical Applications Of Revenue Management In Full Service Restaurants, Sean Aten

UNLV Theses, Dissertations, Professional Papers, and Capstones

Revenue management is the act of skillfully, carefully, and tactfully managing, controlling and directing capacity and sources of income, given the constraints of supply and demand (Forgacs, 2010). This field grew out of the yield management strategies developed for use in the airline industry beginning in the 1960s. They used data driven decision making to maximize revenues gained from every seat on every flight. The hospitality industry now views this field as one of the core competencies for successful profitability (Hayes & Miller, 2011). It is a multidisciplinary approach that blends elements of marketing, operations, and financial management to effectively …

Too Drunk To Gamble? Dram Shop Liability For Gaming Debts., Jeffery Benson

UNLV Theses, Dissertations, Professional Papers, and Capstones

The service of alcohol to high-end gamblers may hinder your ability to collect unpaid debt. Gamblers have opted to use the legal theory of Dram Shop, to reduce, if not eliminate unpaid debt. Their position is that they were too drunk to gamble and therefore not responsible for their debts. Gamblers have been largely unsuccessfully using Dram Shop laws; however the casino executives should make themselves familiar with the legal precedent to ensure total liability protection.

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 …

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 …

Business Plan For A Korean Fine-Dining Restaurant In Las Vegas, Jihoon Kim

UNLV Theses, Dissertations, Professional Papers, and Capstones

The Korean food industry is enjoying international attention and growth as the Korean government’s globalization efforts spur the development of Korean restaurants in international markets such as the United States (Korean Food Foundation, 2013). Korean cuisine is being branded as healthy food that harmonizes nutrition and flavor (Jang & Ha, 2009). Now is the time to start new Korean restaurants in the U.S.’s ethnic cuisine market. This paper provides a business plan focusing on a fine-dining Korean restaurant operation in the Las Vegas market, which is currently devoid of such an operation.

Bureaus And Beer: Promoting Brewery Tourism In Colorado, Shane Howlett

UNLV Theses, Dissertations, Professional Papers, and Capstones

Beer, wine and spirits are three little words that make lots of people excited. Alcohol can be thought of as a necessity for tourists. In recent years, consumers are becoming more interested in the development and processes behind their favorite libations. This has spurred a new type of tourist; those that are interested in brewery tours, vineyard hopping, or enjoying a day out at their favorite distillery.

The beer industry has seen rapid growth expansion in the U.S. In 1980, there were roughly 100 breweries in the nation and today there are over 2500 (Brewers Association, 2013a). With the rapid …

Program Fundraising, Tiffany R. Henderson

UNLV Theses, Dissertations, Professional Papers, and Capstones

The purpose of this professional paper is to explore and understand the aspects of fundraising for Career and Technical Education (CTAE) programs, specifically culinary arts programs. The goal is to identify methods to raise funds and who will be the catalyst of providing those funds, and to develop a one, three and five year integrated fundraising plan.

How We Complain: The Effect Of Personality On Consumer Complaint Channels, Riley Allen Berry

UNLV Theses, Dissertations, Professional Papers, and Capstones

The purpose of this study was to explore any connections that may exist between personality types and consumer complaint channels. A sample of 490 undergraduate students at the University of Nevada Las Vegas was surveyed during class time with a paper and pencil survey. The survey consisted of four service failure scenarios each with eleven possible courses of action. Respondents were asked to rate their likelihood to participate in each action on a seven point Likert-type scale. The three personality factors measured against the complaint behavior were Locus of Control, The California Psychological Inventory measure of Sociability, and Cattel's 16 …

Room Service Principles And Practices: An Exploratory Study, Stanley Douglas Suboleski

UNLV Theses, Dissertations, Professional Papers, and Capstones

Room service is the delivery of food and beverage products to a guest's sleeping room in a hotel. It is an important, distinguishing characteristic and a necessary service for first-class and luxury hotels. Very little academic research has been conducted on the operating procedures of room service. This was an exploratory study that aimed at identifying the key principles and practices of room service operations in first-class and luxury hotels. This study used a mixed-method approach. Using content analysis on operating audits for room service from a range of hospitality companies, expert panel review, field testing, and analysis of variance …

A Business Plan For A Successful Family-Run Restaurant In Heber City, Utah, Brittany M. Bringhurst

UNLV Theses, Dissertations, Professional Papers, and Capstones

Business plans are considered to be an important, “even crucial,” part of opening any business (Lange, Mollov, Pearlmutter, Singh, & Bygrave, 2007). Because of a gap in the literature directed toward successful business plan strategies specific to the family-run restaurant sector, this paper is going to consider the available information regarding family-run businesses in general and apply them to the restaurant industry.

Leaving Tray Line Behind: A Proposal For Hybrid Hospital Foodservice, Christopher Connolly

UNLV Theses, Dissertations, Professional Papers, and Capstones

At Valley Hospital in Las Vegas, Nevada, the economic recession is as visible as anywhere else in the United States. A lack of paying patients equates to forced reductions in labor and increased productivity metric mandates. In the foodservice area, antiquated technology limits productivity in conducting tray line food service delivery. A new tray line system would need to be considerably faster while using less employees and moving parts to maximize efficiency, effectively doing much more with far less. There are two main systems of food service as part of the patient experience; tray line and room service. Both systems …

Business Plan For A U.S. Based Healthy And Organic Ethnic Korean Quick-Service Restaurant, Daniel W. Kim

UNLV Theses, Dissertations, Professional Papers, and Capstones

The increased globalization of ethnic cuisine has become a reality in the past decade due to the rise in food and beverage popular culture. The celebrity chefs on such television networks such as the Food Network and the Travel Channel has led to many persons becoming more interested in a variety of ethnic, fusion, healthy and organic dining options. For the past few decades, the most popular ethnic cuisines in the U.S. have been and still are Italian, Chinese, and Mexican foods (Leahy, 2007). However, with the increased interest in food and beverage culture and desire for variety, there are …

Training And Development Guide For A Culinary Department In A Private University, Kimberly Rosenbaum

UNLV Theses, Dissertations, Professional Papers, and Capstones

In an online study of the Council of Hotel and Restaurant Trainers (CHART), 53% of respondents reported their budgets for training were being carefully looked at. From this scrutiny, training budgets in the past 18 months have significantly decreased (Bertra, 2009, p. 1). Slashed training budgets have become another sign of the recessionary times, forcing operators to direct their funds to customer service, hoping to set them apart in the competitive environment known as hospitality (Bertra, 2009, p. 1).

A Business Plan For Grass Fed Restaurant, Joshua Schonfeld

UNLV Theses, Dissertations, Professional Papers, and Capstones

This paper will present a business plan for a grass fed steakhouse concept in Chicago. After having spent the past year researching the grass fed meat market, meeting with grass fed farmers and looking for restaurant locations in three different markets (Los Angeles, San Francisco and Chicago) it has become apparent that Chicago is going to be the best market for this type of concept. In the restaurant industry, contacts and word of mouth are two huge players in success in the restaurant business and this is definitely a connection that the partners have in Chicago.

Why grass fed? As …

An Introductory Wine Course For Hospitality Students, Jeffrey Conklin

UNLV Theses, Dissertations, Professional Papers, and Capstones

The purpose of an associate level hospitality management degree program is to prepare graduates for careers in the multi-faceted hospitality industry. In order to be successful these graduates must have the knowledge, skills and ability to be successful in the industry. The curriculum for these programs must be comprehensive, current and relevant to the industry. The research presented in this paper is intended to address introductory wine education, and outline an introductory course in wine. This area, which is not currently offered in some programs, is an important part of the food service side of the industry.

This research paper …

Restaurant Service Employees Organizational Commitment: Shared Gratuity Versus Independent Gratuity Environments, Susan J. Roe

UNLV Theses, Dissertations, Professional Papers, and Capstones

This study examined the organizational commitment levels between 207 restaurant service employees from 11 restaurants working in different types of gratuity distribution environments, those sharing (or pooling) gratuities and those retaining their own gratuities. Identifying differences in organizational commitment levels between employees can assist managers in selecting which gratuity distribution environment, shared or individual, to utilize in their restaurant operations. No statistically significant differences were found in organizational commitment or organizational justice levels between restaurant employees in the differing gratuity environments. Differences in organizational commitment were found among employee types. Restaurant service staff preference for type of gratuity distribution system …

An Examination Of Modernist Culinary Techniques And Equipment And Their Application In Catering Operations, Jill Mora

UNLV Theses, Dissertations, Professional Papers, and Capstones

The practice of culinary arts in reference to food production is slow to adopt change. This is especially true in a catering operation. The industry uses standard operating procedures that have been passed down from chef to chef through several generations. Most catering operations face the same challenges when producing large quantities of food in a very short time. Many times this is done with limited equipment and staff. In addition, the menus can vary from event to event so that preproduction of product for multiple functions may not be a viable option.

This paper does not look to redesign …

A Comparative Study Of Indicator Bacteria Present In Ice And Soda From Las Vegas Food Establishments, Kimberly Jo Hertin

UNLV Theses, Dissertations, Professional Papers, and Capstones

Microbial analysis has long been used as an indicator of water quality. Since the passing of the Safe Drinking Water Act in 1974, microbial standards have been strictly set by the Environmental Protection Agency (EPA) to ensure that the public health is protected from bacterial pathogens. The bacteriological quality of water generally deteriorates as it travels from water treatment facilities through the main distribution system and into private plumbing and distribution systems. For example, Heterotrophic Plate Count (HPC) values typically increase once the water has entered plumbing devices such as beverage vending machines. Upon reaching a private facility, the opportunity …

How To Conduct A Successful Tea Tasting Event, Kaye L. Polivka

UNLV Theses, Dissertations, Professional Papers, and Capstones

Hosting a tea tasting event can be challenging for small tea shop owners or owners new to the industry. Knowledge of tea is not a guarantee a tea tasting will be a success. This handbook will be a reference for tea rooms, coffee shops, spas, restaurants, hotels, and gourmet retail outlets or shops to use when planning a tea tasting events. The objective is to provide tea rooms, coffee shops, spas, restaurants, hotels, gourmet retail outlets or shops and others in the tea industry with the tools to hold a successful tea tasting event. Each tea tasting event will have …

Business Plan For U.S. Based Soup And Salad Franchise Restaurant In Beijing, China, Xin Xu

UNLV Theses, Dissertations, Professional Papers, and Capstones

Purpose:

The purpose of this paper is to build a business plan for American soup and salad buffet style restaurant franchisors who want to expand their business in Beijing, China. It will focus on analyzing the potential consumers, menu, price, location, and local competitors for such a restaurant.

Business Plan For 1st Street Diner And Nightclub, Brian D. Deets

UNLV Theses, Dissertations, Professional Papers, and Capstones

A business plan was created for a diner and nightclub located in downtown Des Moines, Iowa, and the concept was found to be unique to the Des Moines area. The downtown community is home to sixty-six American-cuisine eateries, is under continued development, and looking to house more restaurant and entertainment establishments. Des Moines has a five-county metropolitan area with a population of 562,000 and Des Moines alone is home to 200,000 people. The downtown community is growing, and with the projected employment outlook to rise 11%, downtown’s 77,000 employees will also increase. These findings suggest that there is a market …

Sunshine Café: A Breakfast Restaurant Business Plan, Lillian I. Burrow

UNLV Theses, Dissertations, Professional Papers, and Capstones

Purpose:

The purpose of this paper is to create a business plan for the SunShine Café. While the commonly known statistic of 90% of restaurants fail within the first year is false, approximately 60% of restaurants do fail within their first three years of operation (Parsa, Self, Njite, & King, 2005). The problem for entrepreneurs starting a restaurant is how does one reduce this risk of failure.

One way to minimize this risk is to create a business plan. Thus the main objective of this paper is to create a business plan that will not only help the restaurant develop …

Identifying Green Meetings In The Hospitality Industry, Shin Yi (Felicity) Chiou

UNLV Theses, Dissertations, Professional Papers, and Capstones

Purpose:

The purpose of this paper is to identify what constitutes green meetings in the hospitality industries with special attentions on the applications of modern technologies and marketing strategies. This professional paper will search and collect the related literature reviews and existent practices with green ideology in hospitality to clarify the myth and difficulties of being green and help the readers or potential advocates better understand green meetings and adopt them.

Cstem: An Evolution In The Sensory Evaluation Of Alcoholic Beverages (In Consideration Of A Modern Alternative To The Traditional Alcohol Spirits Tasting Method), Adam B. Carmer

UNLV Theses, Dissertations, Professional Papers, and Capstones

C:STEM (Carmer Spirits Tasting Enhancement Method) (See Appendix A) is a proposed alternative to the traditional spirits tasting method (defined as seeing, smelling, tasting) (See Appendix B) established as the prevailing industry standard among spirits professionals, aficionados and general consumers. This research is intended to evaluate and demonstrate the difference between the prevailing traditional tasting method and C:STEM for the accuracy of objective tasting criteria, subjective evaluations and hedonistic experiences.

Sustainability’S Correlation To Profit, Cheryl Annissa Drummond

UNLV Theses, Dissertations, Professional Papers, and Capstones

Sustainability and its correlation to profits in hospitality institutions is the subject of this paper. The lack of knowledge about sustainability and the benefits of sustainable practices are discussed. The evaluation of a GreenSeal (2010) Bronze certification G46-Restaurant audit is also examined. Research includes the review of industry experts’ findings on the subject and the social costs and benefits are evaluated based on the goal of economic, ecological, and social sustainability.

Who Calls The Shots In Dining Customer Service, Kendi Root

UNLV Theses, Dissertations, Professional Papers, and Capstones

Introduction:

Americans have become impatient with poor dining service standards. Some believe a depressed economy, lack of skilled labor, and even bad customers have contributed to a new epidemic (Kim & Chen, 2010). Bottom line, most paying customers probably prefer a pleasant service staff to an unpleasant one. Service staff with pleasant personalities and positive attitudes impact the customer experience and overall satisfaction (Ryan & Ployhart, 2003; Barrash, & Costen, 2008). Grandey in 2003 coined this “QSD” or quality service delivery.

Case Synopsis:

The case study depicts a critical service incident with a dining service encounter in an upscale, full …

The Interface Of Technology In Culinary Arts Education, Robert C. Cawley

UNLV Theses, Dissertations, Professional Papers, and Capstones

Introduction:

A culinary educator must make many decisions that affect the day-to-day activities in both the classroom and the lab. One of the more important decisions is how to select the most appropriate technology to implement for use in teaching and administrative activities. The research presented here is intended to help the educator identify specific needs, decide where the use of technology is desirable, and offer information designed to help the educator make an informed decision about using technology as a teaching tool.

Purpose Statement:

The purpose of this paper is to inform the culinary educator about the technology available …

An Investigation And Analysis Of U.S. Restaurant Tipping Practices And The Relationship To Service Quality With Recommendations For Field Application, Lei Wang

UNLV Theses, Dissertations, Professional Papers, and Capstones

The purpose of this study is to investigate the relationship between tipping and service quality in restaurants. The central question is to find out whether tipping and service quality is correlated through literature review. The purpose of this study is to answer the research question and make recommendations for field practice accordingly.