Food and Beverage Management Commons^™

Interview With Brendan Phillips, Sisters Of The Road, 2010 (Audio), Brendan Phillips

All Sustainability History Project Oral Histories

Interview of Brendan Phillips by Brandon Green in Portland, Oregon on December 8th, 2010.

The interview index is available for download.

The Essence Of Developing Entrepreneurial Food Businesses, David S. Jackson

INTSORMIL Presentations

Discusses the attributes of successful small business food entrepreneurship. Refers specifically to Nebraska and the INTSORMIL program.

Elements Food Group Marketing Plan, Lacey Murillo

UNLV Theses, Dissertations, Professional Papers, and Capstones

This paper provides Elements Food Group with a detailed strategic marketing plan that will assist in increasing revenues and solidify the “Elements” brand within the greater Los Angeles area. Through extensive research into the local history of the Pasadena Playhouse District, the financial history of the Pasadena Playhouse building, and the past failures of the restaurant space attached to the playhouse a marketing plan was developed that provides a thorough analysis and understanding of how Elements Kitchen can increase revenues. Building a strong online marketing brand through multiple outlets paired with a guerilla- style marketing to the surrounding community will …

Understanding American Customer Perceptions On Japanese Food And Services In The U.S, Hoon Lim

UNLV Theses, Dissertations, Professional Papers, and Capstones

The purpose of this study is to provide an appropriate approach for Japanese restaurant operators to identify the wants and needs of their American customers, and thereby assist restaurateurs in developing strategies that would best attract this market. There are many important attributes of Japanese food and services that affect the satisfaction and behavioral intentions of American customers. Japanese restaurant operators should recognize the perceptions of their American customers and monitor the factors affecting customer satisfaction and revisit intention. This effort will lead Japanese restaurants in the U.S. to improve their operational and marketing efficiency, and thereby increase profitability.

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.

Critical Success Factors In Barbecue Restaurants: Do Operators And Patrons Agree?, John Raymond Farrish

UNLV Theses, Dissertations, Professional Papers, and Capstones

The research addresses a gap in the literature regarding the barbecue restaurant industry. Specifically, it examines whether barbecue restaurant operators have a thorough understanding of customer preferences. The research was a mixed methods study: four separate case studies were conducted of barbecue restaurants in specific areas of the United States, each of which represented one of the four major barbecue traditions. The case studies were used to create a model of success factor peculiar to barbecue restaurants.

The qualitative model was then tested by administering a survey to regular patrons of barbecue restaurants. Principal component analysis yielded a six-factor model …

Carnival Corporation & Plc, Ye Zhou

MBA Student Scholarship

Carnival Corporation & plc is a global cruise company and one of the largest vacation companies in the world. This paper researches the company by analyzing environmental factors, strategic position within the cruise industry and competitive advantages. After reviewing company's strategic history, this paper evaluates the effectiveness of the company's present strategies (Carnival Corporation and PLC, 2010b).

National Hospitality Conference 2010: A Report, James Peter Murphy

Reports

Theme of the Conference – Seizing the Opportunities

Developing A Culturally Responsive Classroom Collaborative Of Faculty, Students, And Institution, Paul J. Colbert

MBA Faculty Conference Papers & Journal Articles

Culture is integral to the learning process. It is the organization and way of life within the community of students and teachers and directs the way they communicate, interact, and approach teaching and learning. Although founded in particular values and principles, the academy, like most organizations, is impacted day-to-day by its culture. Yet, the traditional higher education institution has not been designed to operate within a racially or ethnically diverse student population. The social, political, economic, and cultural forces that support the institution influence the teaching and learning environments. To better address cultural diversity in the classroom, faculty must first …

Study Of China’S Online Catering Market Under The Booming Of Online Group Purchasing, Ben Fei

UNLV Theses, Dissertations, Professional Papers, and Capstones

The purpose of this paper is to display the feasibility of the U.S. online catering business model applied in China’s market. First, this paper will investigate the Chinese catering dining reservation market, examine the Chinese consumer’s behavior, and analyze the business models of U.S. online catering companies. Second, this paper will study the current Chinese online group purchasing market and Chinese online catering Web sites. According to this information, this paper will find how to apply the well-developed U.S. online business model to the immature Chinese online catering market.

Customer Satisfaction Index Of Singapore 2010: Q3 Results, Customer Satisfaction Index Of Singapore 2010: Full Year Overview

Research Collection Institute of Service Excellence

Following the release of CSISG results for the Retail, InfoCommunications, Transportation & Logistics, and Education sectors in the first two quarters of 2010, the current third quarter release of results are of the Food & Beverage (F&B) and Tourism, Hotels & Accommodation Services (THAS) sectors. CSISG results of the final two economic sectors for 2010, the Finance and Healthcare sectors, is scheduled to be released in January 2011, together with the 2010 national score. CSISG company scores are based on face-to-face interviews with end users of companies’ products and services. Sub-sector scores are derived as a weighted average of company …

Interview With Brandon Hill, Bamboo Sushi, 2010 (Audio), Brandon Hill

All Sustainability History Project Oral Histories

Interview of Brandon Hill by Jeff Francoeur at Bamboo Sushi, SE Portland, Oregon on August 10, 2010.

The interview index is available for download.

Nightclubs: A Training Manual: To Increase Sales Performance For Bartenders And Cocktail Servers In Nightclubs., Robert A. Boyer

UNLV Theses, Dissertations, Professional Papers, and Capstones

Competition in the Las Vegas nightclub industry has been growing fiercer over the last five years. This is due to the sheer number of nightclubs opening as well as millions of dollars spent on their construction and design. Long gone are the days of the warehouse style nightclubs of years past. We are in a modern era for nightclubs where architects from all over the world are collaborating to build the next best venue in Las Vegas. In order to compete in this highly competitive marketplace, owners and managers must give their employees all the tools necessary to succeed. Employees …

Interview With Brad Bateman, Costco, 2010 (Audio), Brad Bateman

All Sustainability History Project Oral Histories

Interview of Brad Bateman by Nemah Dalai at Costco Clackamas, Oregon on June 10th, 2010.

The interview index is available for download.

The Impact Of Magnitude Salience On Prix Fixe Menu Price Judgment, Shuo Wang, Michael Lynn

Caesars Hospitality Research Summit

The flat price structure of prix fixe menus (i.e., fixed food prices and fixed service gratuities) affords restaurant operators the opportunity to present the same menu price in different ways. This report examined customers’ responses to financially equivalent prix fixe menu prices with a built-in gratuity (i.e., all-inclusive prices), a separately listed percentage gratuity and a separately listed dollar gratuity in terms of deal perception. Through an online experiment, we found that prix fixe menu prices with a percentage gratuity below (above) the conventional 15% were perceived more (less) favorably than their all-inclusive counterparts. However, there was no significant difference …

Effects Of Restaurant Green Practices: Which Practices Are Important And Effective?, Eunha Jeong, Soocheong Jang

Caesars Hospitality Research Summit

As customers’ ecological concern is steadily increasing, demand for products and services designed to be less harmful to the environment has augmented. By executing green practices, many business owners believe the image of their companies can be improved. Furthermore, the improved image may eventually motivate the customers to use products or services offered by the green company. The restaurant industry is witnessing the green movement as well. Restaurant owners adopt green practices to their properties with the purpose of creating a distinctive image that can differentiate them from their competitors. Therefore, restaurateurs strive to get this competitive advantage by introducing …

An Examination Of Operating Costs Within A State’S Restaurant Industry, Yvette Green, John Williams

Caesars Hospitality Research Summit

An examination of operating costs within a state’s restaurant industry. The study provided benchmark data that restaurants can use to make sound strategic business decisions. The results provided vital information that can be used in conducting future research.

Equipping Women For Food Service Sales, Robert Stegall-Smith

UNLV Theses, Dissertations, Professional Papers, and Capstones

The purpose of this paper is to develop a training program which will equip women for success in foodservice sales. It will determine if women have greater sales skills in the current business environment. Research will be done to determine what role product and operations knowledge plays in sales success in addition to natural ability. Finally based on the findings it will be determined in what format to deliver the training

Application Of Modern Hospitality Management Practices In China's Time-Honored Restaurants, Junfeng Li

UNLV Theses, Dissertations, Professional Papers, and Capstones

“Time-honored” catering enterprises in China are currently facing severe tests as well as a rare opportunity to grow in market competition. Among catering businesses and those in academic circles, the common concern is how to take opportunities and use them to grow quickly. This study will use the SWOT model to analyze the present situation of China’s time-honored catering enterprises and will examine catering management techniques to find the optimum operational mechanisms to assist them. This will promote survival and growth of time-honored catering enterprises and provide a theoretical basis for the Chinese government's relevant policy decisions. The purpose of …

The Value Of An Associate Degree In Culinary Arts From A Public Postsecondary School Versus A Private School, John F. Maas

UNLV Theses, Dissertations, Professional Papers, and Capstones

Through an analysis of tuition data, this paper explores the difference in cost of an associate degree in culinary arts from public and private postsecondary schools. The average cost of the associate degree in culinary arts at private school is more than 500% higher than the average cost at the public schools. This disparity in cost raises a question of value. Is the degree from a private school worth more to justify the additional cost? The literature review established the use of post-graduation earnings as an accepted measure of the value of the degree. Surveys conducted by the American Culinary …

Brand Extensions For Hotels’ Food And Beverage Expansion To The Outside Of Property: A Case Of Westin Chosun Hotel In Korea, Claire Hyun Jung Kim

UNLV Theses, Dissertations, Professional Papers, and Capstones

First, this paper will explain the term “brand” in general (i.e. brand, brand equity, brand image, and brand extensions) and allow readers to understand the broad concept as they begin reading. The paper will then look into the growing importance of F&B business in the hospitality industry. From the overview of the industry’s branding strategies for their F&B business management, the readers will notice that the hotels in Korea have focused on brand extensions. This paper will then introduce and examine the case of Westin Chosun Hotel in Korea which property has been known for successfully using brand extension techniques …

The Foodservice Industry's Social Responsibility Regarding The Obesity Epidemic, Part I: Parallels To Other Public Health Issues And Potential Legal Implications, Audrey C. Mccool, Barent N. Mccool

Hospitality Review

The incidence of obesity among both children and adults in the United States (U.S.) has reached epidemic level. If not quickly curtailed, it represents significant long-term costs to all facets of the U.S. economy. The foodservice industry has contributed to this major public health issue. Parallels between the obesity epidemic and the public health issues of smoking and foodborne illnesses could influence the foodservice industry's response to obesity concerns. Of particular note are the parallels between the liability litigation and legislative actions related to smoking and the tobacco industry. This industry has a history of taking socially responsible actions regarding …

The Influence Of Social Responsibility Image Relative To Product And Service Quality On Brand Loyalty: An Exploratory Study Of Quick-Service Restaurants, Allen Z. Reich, Yueying Hazel Xu, Ken W. Mccleary

Hospitality Review

Social responsibility (SR) is becoming an increasingly significant component of many firms’ strategic planning decisions. Research has shown that consumers tend to reward socially responsible behavior. However, there has been little testing of the construct in the hospitality industry. Additionally, when other important variables that influence consumer brand loyalty are considered, will brand social responsibility image (BSRI) still play a significant role? This study investigates the importance of SR and its impact on brand loyalty, relative to product quality and service quality in the quick-service restaurant industry. The authors were also interested to learn whether BSRI impacted consumers' image of …

Examining Technology Adoption And Management Perception Of Inventory Management Systems: The Case Of Aruba Restaurants, Kimberly Severt, Robin B. Depietro, Diana Herrera

Hospitality Review

The purpose of this paper is to explore the use of automated inventory management systems (IMS) and identify the stage of technology adoption for restaurants in Aruba. A case study analysis involving twelve members of the Aruba Gastronomic Association was conducted using a qualitative research design to gather information on approaches currently used as well as the reasons and perceptions managers/owners have for using or not using automated systems in their facilities. This is the first study conducted using the Aruba restaurant market. Therefore, the application of two technology adoption models was used to integrate critical factors relevant to the …

The Foodservice Industry's Social Responsibility Regarding The Obesity Epidemic, Part Ii: Incorporating Strategic Corporate Social Responsibility Into Foodservice Operations, Audrey C. Mccool, Barent N. Mccool

Hospitality Review

Just as all types of business firms are now expected to go beyond their profit-oriented activities in boosting the well-being of the community, so, too, is corporate social responsibility (CSR) expected from foodservice firms. The significance of the obesity epidemic, combined with the foodservice industry's role in the development of this epidemic, suggests that the industry has an ethical responsibility to implement CSR activities that will help reduce obesity, particularly among children. CSR should be seen as an efficient management strategy through which a firm voluntarily integrates social and environmental concerns into its business operations and its interactions with stakeholders. …

Planet Earth Café, Planet Earth Café

Chef Steve Menu Collection

567 Fairmount Avenue, Jamestown, NY 14701

The Role Of The Customer As A Quasi-Employee In Service Organisations: A Research Agenda, Jennifer Lawlor

Books / Book chapters

The travel, tourism and hospitality sectors are increasingly encouraging customers to act as quasi-employees by inviting and/or requiring them to adopt a range of technology-enabled services or self-service technologies (SSTs), i.e. ‘technological interfaces that enable customers to produce a service independent of direct service employee involvement’ (Meuter, Ostrom, Roundtree and Bitner, 2000:50). Specific examples in these sectors include self-check-in online, ‘bag and tag’ facilities at airports, and electronic kiosks for accommodation booking purposes. Inherent in the use of SSTs is the requirement for the consumer to learn about and develop familiarity with such technology.

How Closely Is Ceo Compensation Tied To Performance? An Examination Of The U.S. Restaurant Industry, Michael C. Dalbor, Seonghee Oak, Toni A. Repetti

Hospitality Faculty Research

The purpose of this research is to assess the elasticity of CEO compensation in the U.S. restaurant industry. Using a sample of 30 restaurant firms for the years 1993 through 2006, we find that a 1% increase in current year firm return yields an increase of approximately .43% for salary, bonus and stock options, .20% for salary and bonus and 2.74% for bonus and options. Mergers do not appear to impact CEO compensation significantly. Our findings are within the range found by many previous researchers.

An Analysis Of The Contribution Of Public Relations To The Growth Of The Ballymaloe Brand., Avril Desmond

Theses

The aim of this dissertation was to explore the public relations techniques of Ballymaloe and determine the effectiveness of these techniques on the Ballymaloe brand. Relevant literature was explored and the subjects the subjects that were encountered included public relations traditional and new media avenues.

The research methodology constituted quantitative analysis. Interviews were the primary research tools, with media analysis being used to back it up. The data was analysed using content analysis procedures.

The conclusion identified that, Ballymaloe are inadequate in implementing two way communications with their strategic publics. The research highlighted the relaxed attitude towards their public relations …

The Winding Stair Sample Christmas Dinner Menu, 2010, Winding Stair Restaurant

Menus of the 21st Century

The Winding Stair Restaurant is located at 40, Lower Ormond Quay Dublin on the north side of the river Liffey beside the Ha’penny Bridge. The proprietor is Elaine Murphy. The Winding Stair started life as a bookshop and café which was a popular meeting spot in Dublin during the 1970s and 1980s. The café closed in 2005 and in 2006 the current proprietor re-opened it as a restaurant.

“The bookshop, located on the ground floor, was retained as were many of the old bookshelves, photos and memories. The room retains its timeless charm with stripped wood tables and floors, and …