Social and Behavioral Sciences Commons^™

School Of Culinary Arts & Food Technology Newsletter - Winter Edition 2023, James Murphy

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The School of Culinary Arts and Food Technology, TU Dublin, Winter Newsletter captured the many events, sustainability, research, awards, significant contributions and special civic and community activities plus our school's committments to TU Dublin's SDGs which the students and staff members of the school across our (3) three campuses have successfully completed up to the Winter period of 2023. 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.

Fade Event Explores The Digital Future Of Arts Festivals, Enya Moore Dr

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On September 14th 2023, stakeholders from Dublin's festival community, including representatives from the Arts Council, the Department of Rural and Community Development, and the Dublin City Arts Office, participated in a public engagement event at TU Dublin's Grangegorman campus. Entitled Festivals, Audiences and the Digital Experience (FADE), named after an ongoing research project of the same name, the event explored the intersection of creativity, technology and community at the heart of festival making in Dublin. The event formed part of the 'Revealing Grangegorman' series, a programme organized by TU Dublin to celebrate the campus and its infrastructural growth during the …

Handbook Of Diversity And Intercultural Inclusivity For Hospitality At Tu Dublin, Fernanda Lima Rabelo, Ana Maria Vieira Fernandes, Mariia Perelygina

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This handbook is the final output of the research project Diversity & Intercultural Inclusion in Hospitality (D&ICIH), a TU Dublin’s EDI-funded project that aimed to understand the challenges, barriers, and cultural differences that migrant workers experiences in cafes, cafeterias, catering services and restaurants on university campuses experiences. The research also focused on exploring the gender dimension of how migrant women perceive hospitality work, combined with an intersectionality approach (with a focus on gender and socio-economic status) looking to identify multiple factors of advantages and disadvantages in work and life with in-depth and thematic interviews. The Handbook particularly focuses on two …

2022 School Of Culinary Arts And Food Technology Newsletter - Winter Edition, James Murphy

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The School of Culinary Arts and Food Technology, TU Dublin, Winter Edition 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 Winter period of 2022. 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. If you would like to support our school and the next Generation of Food, Culinary and Horticulture students, contact us at e: scaft@tudublin.ie

Volunteer Management During Covid-19: The Case Of Galway 2020 European Capital Of Culture, Samantha Morris

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The European Capital of Culture is an initiative by the European Union to highlight the richness and diversity of cultures across Europe. Cities are designated for a period of one calendar year during which they organize a series of cultural events. In July 2016 Galway was awarded the Irish designation for European Capital of Culture for 2020. Over 1900 events across 154 projects had been planned throughout the year. The Wave Makers volunteer programme was created to help with the delivery of the event. However, the outbreak of COVID-19 and the subsequent restrictions imposed by the Irish government, required Galway …

Infographic: 5 Questions To Ask Before You Start Volunteering, Samantha Morris

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Infographic that highlights key questions to ask before you start volunteering with an events organization

Infographic: Guide To Event Licenses And Permissions In Ireland, Samantha Morris

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An infographic that provides an overview of some of the most common licenses and permissions sought for events in Ireland.

Infographic: Festival Funding, Ruth Craggs Dr

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Infographic describing different sources of funding for festivals.

School Of Culinary Arts & Food Technology Newsletter (Autumn Edition 2022), James Murphy

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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 across our (3) three campuses have successfully completed up to the Autumn period of 2022. 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.

Reflections On Studying With A Neurodiverse Difference, Keith Murphy

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No abstract provided.

Key Legislation For Outdoor Festivals And Events In Ireland, Theresa Ryan

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Infographic on Key Legislation for Outdoor Festivals and Events in Ireland, developed as part of the Sustainable Event Industry Knowledge Project (SEIK)

Infographic: Writing An Event Sponsorship Proposal, Ruth Craggs Dr

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Infographic explaining what event sponsorship is, and the process involved in writing an event sponsorship proposal.

Infographic: A Typology Of Corporate Events, Ruth Craggs Dr

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Infographic highlighting different types of corporate events

Infographic: Design Process For A Corporate Event, Theresa Ryan

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Infographic describing the design process for a corporate event.

Infographic: Wedding Planners Sources Of Inspiration, Rachelle O'Brien

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An infographic highlighting sources of inspiration for wedding planners, developed as part of the Sustainable Event Industry Knowledge Project (SEIK)Infographic developed as part of the Sustainable Event Industry Project (SEIK)

Festivals, Social Order And Community Engagement: The Big Scream Halloween Festival, North East Inner City, Dublin., Theresa Ryan Dr

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No abstract provided.

School Of Culinary Arts & Food Technology - Summer Newsletter 2021, James Murphy

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The School of Culinary Arts and Food Technology, TU Dublin, Summer Newsletter captured the many events, research, awards, significant contributions, special civic, community and sustainability activities which the students and staff members of the school have successfully completed up to the Summer period of 2021. 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. We thank you all, consider getting involved in our New Campus (Central Quad, Grangegorman, Dublin 7).

The “Poison’D Cup” And The “Invisible Spirit”: The Significance Of Wine In Three Shakespearean Tragedies, Angela Hanratty

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Alcohol, feasting and revelry play a major part in most of Shakespeare’s works. The utilisation and consumption of wine merits special focus as a signifier in Shakespeare’s work. Much has been written on the role of wine in his comedies, less so regarding Shakespearean tragedies. This discussion will focus on the significance of wine in three seminal works that were crafted at the end of the Elizabethan era, namely Hamlet, Macbeth and Othello. Beginning with an overview of the role and significance of wine to the plot of each of the plays, the analysis will then move to …

Grandma’S Meatballs And Syrian Sweets: Food Is Home, Anke Klitzing

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Abstract: Food plays a strong part in the formation and maintenance of our identity, and is intimately linked with memory and a sense of home. Meals are an important site of socialisation and the tastes and smells of our childhood often recall the nurture and affirmation of identity received at that time. Individual foodways are anchored in the family, which in turn is embedded in regional foodways and cuisine

Examining Irish Educators’ Attitudes Regarding The Promotion Of Student Social And Emotional Wellbeing: Preliminary Findings, David Byrne

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Background: A review of the literature identifies that Irish post-primary students are at significant risk of experiencing negative affect in their academic lives. Previous research has demonstrated that initiatives aimed at promoting the development of emotional and social wellbeing in such students can produce positive outcomes such as higher academic achievement, improved self-efficacy and reduced attrition [1][2].

In 2017, the National Council for Curriculum and Assessment (NCCA) have recently published wellbeing guidelines which mandate all Irish secondary schools to allocate 300 hours of junior-cycle instruction to the promotion of students’ social and emotional wellbeing. While much is understood globally about …

An Examination Of Factors Influencing Emotional And Social Wellbeing In Irish Junior-Cycle Students, David Byrne

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A review of the literature identifies that Irish second-level students are at significant risk of experiencing negative affect in their academic lives. Previous research has demonstrated that initiatives aimed at promoting the development of emotional and social wellbeing in such students can produce positive outcomes such as higher academic achievement, improved self-efficacy and reduced attrition[1][2].

The National Council for Curriculum and Assessment (NCCA) have recently published wellbeing guidelines which will mandate all Irish secondary schools to allocate 300 hours of junior-cycle instruction to the promotion of students’ social and emotional wellbeing from September 2018. While much is understood globally about …

School Of Culinary Arts & Food Technology - Winter Newsletter 2017, James Peter Murphy

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The School of Culinary Arts and Food Technology, Winter 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 leading up to the Winter period of 2017. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' Friends of Culinary Arts (sponsors).

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

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On-campus provision and catering has become a very important part of campus life for both staff and students. The aim of this study was to investigate the views of staff and students to on-campus catering in a large third level educational institution. There was a response rate of 68% from all categories of staff and a response rate of 4.86% from students.

A comprehensive investigation of existing trends in the food and beverage sector in general and on-campus is provided in this study analyses in a literature review.

The results of the surveys concur with the secondary research of on-campus …

The Spirituality Of The Leader And Its Influence On Visitor Experience Management At Sacred Sites In The Island Of Ireland: Insights And Implications, Vreny Enongene, Kevin Griffin

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Despite growing interest in understanding the sacred site visitor experience management, scholars have predominantly explored the phenomenon from the visitor’s perspective. There is very little exploration from the managerial perspectives, given that decisions regarding the nature of the experience and product and service delivery strategies aimed at providing a diversity of visitors with rewarding, satisfying and memorable experiences solely depends on these individuals, whose personal attributes may play a fundamental role. In this case their spirituality, that may either implicitly or explicitly influence visitor experience management strategies and their implementations have not received attention in the religious and pilgrimage tourism …

New Irish Research In Criminology, Law, Childhood, Family And The Community, Matt Bowden, Carmel Gallagher, Ann Marie Halpenny, Mairéad Seymour

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No abstract provided.

Making The Experiences Of The Emerging Practitioner More Visible: Social Care Students’ Preparedness And Anticipations For Practice, Fiona Mcsweeney, David Williams

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In the context of increased managerialism as well as reduced resources in social services organisation employers want students ‘properly prepared’ for practice (Frost, Höjer & Campanini, 2013). However research has suggested that there are differences in the way knowledge is understood and used between educational institutions and the workplace. Symes and McIntyre (2000) and Higgins (2014) proposed knowledge in the former setting is explicit and thus can be “formulated and textualised” (Symes & McIntyre, 2000, p.3) and centres around a critical engagement with knowledge, while in the workplace what is known cannot always be articulated and is used to get …

Social Care Students' Preparedness And Anticipations For Practice, Fiona Mcsweeney, David Williams

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A successful transition from being a student to a qualified practitioner is “fundamental to becoming a competent practitioner” (Seah, Mackenzie and Gamble, 2011, p.104). While Billett (2009) argues that students who complete placements or internships as part of their programme of professional education make a more successful transition to the workplace, research on the transition process with different professional groups suggest that differences between the two contexts exist, which can act as barriers to transitioning successfully. In addition professions where practitioners work to make a difference to the lives of other people have an inherent potential for stress. This stress …

Deconstructing Commemoration Of A Conflicted Past 1916-2016. Consumer Behaviour In Tourism Symposium, Brunico, Italy, December 2016, Deirdre Quinn, Catherine Gorman

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No abstract provided.

Relationships On Placement: How Students And Practice Teachers View The Role Of The Practice Teacher, Fiona Mcsweeney

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The behaviour of the practice teacher on students’ placements is essential to students’ learning experience. Yet as supervision is complex and multi-faceted so can the role of the practice teacher be. Using a Q methodological approach participants were asked to rank thirty-one statements which could be considered part of the role of the practice teacher in relation to how important they judgement them to be to the practice teacher’s role. Analysis showed two main views held by practice teachers and five views held by students. Findings indicate that while both students and practice teachers agree on the unimportance of practice …

School Of Culinary Arts And Food Technology Round Up 2015, Frank Cullen

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A busy year in the School calendar continues to place us as a first choice destination for food and beverage educational. This year the School has achieved outstanding results both nationally and internationally and celebrated at our special awards night organised by James Murphy; Ann-Marie Dunne; John Clancy, Mike O Connor and Anna Cruickshank.