Education Commons^™

Investigating The Views Of Students To On-Campus Catering In A Third Level Educational Institution, Gereva Hackett, Detta Melia

Conference papers

The overall aim of this study was to investigate the views of students to on-campus catering, student preferences with food and to gather information and opinions on the current catering provision in a large third level educational institution. The survey sought to acertain factors influencing the type of food eaten by students, the type of establishments frequented for food, spend trends, how far students would walk to purchase food, the meal most frequently purchased during the college day, and factors important to students when eating out while at college. A questionnaire was administered to all students.

A comprehensive investigation of …

Surveying Labour Market Trends: A Demand And Supply Analysis Of The Quantity Surveying Profession In Ireland, Roisin Murphy

Conference papers

The construction and property sectors in Ireland have undergone significant change over the past decade. From a period of sustained growth in output and employment to a recession returning to the current period of expansion. While the cyclical nature of the sector and consequential impact on the labour market is widely recognized, the impact on the quantity surveying profession specifically is comparatively less well evidenced. A widespread survey of employers was undertaken to ascertain recent employment trends and likely future demand for quantity surveyors. At the same time an analysis of current enrolments on surveying programmes across the country provided …

Careers In Culinary Arts, James Peter Murphy

Conference papers

The purpose of this presentation was to give individuals interested in pursuing a career in culinary arts the advice and access to education surrounding this field. Culinary arts covers the multidisciplinary field and areas of practice and study which includes culinary performing arts (cooking), gastronomy (food studies), bakery and pastry arts, food and beverage studies (bar, restaurant, barista), wine studies , food product development and health, hygiene and nutrition. So many individuals have come into this industry and gained local, national and international success.

Poitín – A Spirit Of Rebellion And Inspiration, James Peter Murphy

Conference papers

Abstract: Poitín is Ireland’s most ancient spirit distilled in rural locations for many centuries, its dark and chequered history continues to intrigue tourists and people alike, often referred to as Ireland’s Mescal, Cachaca or Grappa. This drink which preserved many rural communities and saved them from falling into poverty, driven underground for over 300 years it is making a significant comeback. This paper will explore the evolution of this ancient Irish spirit from its earliest mentions to its modern day popularity in the world of distilled spirits. Poitín is history in a bottle it is inextricably woven into the fabric …

Service, Sale And Marketing Of Alcohol For The Tourism, Hospitality And Retail Industries, James Peter Murphy

Conference papers

The responsible service, sale and marketing of alcohol for the tourism, hospitality and retail industries is crucial those working in the tourism, hospitality, culinary arts and retail industries including those in supervisory and management positions. This presentation explored a wide range of topics associated with sale and service of alcohol in these inter-related industries. Its aim was to provide attendees with a greater awareness of the effects of alcohol, and of their moral and legal obligations to act responsibly when supplying alcohol beverages or when dealing with alcohol misuse in their respective workplace. This presentation was also created to coincide …

Overcoming Fraud & Dishonesty In The Hospitality Industry, James Peter Murphy

Conference papers

The licensed industry is an increasingly competitive market place, many bars have responded by empowering staff and undertaking structural and management reforms in recent years. Undoubtedly, these changes have significantly raised the levels of customer service and enhanced customer satisfaction. Paradoxically these changes, combined with the responsibilities allocated to bar staff and management to supervise and manage bars with autonomous control have created more fertile conditions, scope and opportunity for dishonest actions by staff members.

The way licensed premises approach the issue of staff fraud is changing in response to the increased risk. Many bars have historically been anxious to …

Augmented Reality And The Events Curriculum: The Students' Perspective, Mary O'Rawe, Alex Gibson

Conference papers

The emergence of Augmented Reality (AR) as a ground-breaking technology has transcended both business and academic sectors. Despite its rapid rise commercially, evidence of the benefits of AR in the classroom at higher education is slower to emerge, with only a limited focus to date on its specific relationship with curriculum development and learning outcomes. To respond to the changing characteristics of the higher education learning environment, and the shift towards mobile learning (M Learning) and ubiquitous learning (U Learning), it is clear that educators should reflect these trends in curriculum design and didactic methods. This paper presents the findings …

The Concept Of 'Knowledge Creating': Re-Conceptualising The Problems Of Knowledge Transfer And Creation Processually, Conor Horan

Conference papers

How knowledge is created remains the subject of much debate (Kuhn, 1962). In fields of management, organisation studies and knowledge management, the hegemonic approach to studying the role of knowledge in management, and how it comes into being has predominantly been influenced by a knowledge transfer agenda. Recent attempts to explore a specific theory of knowledge creation (Nonaka, 1994) per se, have continued to rely on assumptions inherited from this knowledge transfer agenda. Here ‘events of transfer’ have been replaced with an emphasis on ‘events of creation’ suggesting that events of organisational knowledge creation require similar solutions to those addressing …