Food and Beverage Management Commons^™

Quickque: Enabling Quick Access To Information In User Reviews For Screen Reader Users, Mohan Sunkara, Akshay Kolgar Nayak, Sandeep Kalari, Yash Prakash, Sampath Jayarathna, Hae-Na Lee, Vikas Ashok

Computer Science Faculty Publications

Efficiently perusing online customer reviews is presently challenging for blind users, who rely on a screen reader that supports predominantly one-dimensional narration of content via keyboard shortcuts. To address this, with restaurant reviews as seminal case study, we developed QuickCue, a browser extension prototype that enables screen reader users to quickly obtain the positives and negatives regarding different aspects of a restaurant (e.g., food quality, hygiene, ambiance), without having to sift through numerous reviews containing redundant information. At its core, QuickCue utilizes a large language model to perform aspect and sentiment-based joint classification of reviews to group them based on …

Feeding Jersey: A Fresh Look At Food In The Garden State, Zachary E. Zawila

Capstones

New Jersey is the Garden State. The food business is in its nature. But how the state's foodways work, and particularly how they shape the cities of North Jersey, brings vitality to some neighborhoods while leaving others behind. The cities of Orange, Elizabeth, and Paterson have especially interesting food pasts, and particularly promising food futures.

https://sites.google.com/view/feeding-jersey/home

On Food And Restaurants, Liya Cui

Capstones

This portfolio contains a collection of stories about New York City restaurants and broader food culture, including reported features, a profile and criticism. Food is literally inescapable; even if you believe you don’t care about what you eat, every bite is a choice. This subject deserves critical thought and exploration as it influences our lives in myriad ways and reveals cultural trends that can tell us so much about who we are right now.

https://medium.com/@LiyaC/capstone-portfolio-on-food-and-restaurants-bc4c18c7f2a9

Investigating The Impacts Of Homestay Tourism On A Local Community: Homestay Operators' Perspectives In Anantnag District, Sajad Ahmad Bhat, Ajaz Ahmad Dar, Dr Danish Iqbal Raina, Dr Basith Nabi Wani

Journal of Tourism Insights

Background: Homestay tourism, characterized by travelers residing in the homes of local residents, offers an intimate and authentic experience that fosters cultural exchange. This paper explores the impacts of homestay tourism on a local community, focusing on the Anantnag District in the Kashmir Valley. Drawing upon the insights of homestay operators, this research investigates the economic, sociocultural, and environmental dimensions of this tourism phenomenon.

Objective: To investigate the economic, sociocultural, and environmental implications of homestays on a local community and to determine differences in how the neighborhood perceives these impacts.

Methods: This study uses a quantitative research design, including a …

Why Do Consumers Switch? The Role Of Relational Uncertainty In Service Failures, Jungyun Hur, Soocheong (Shawn) Jang

Journal of Tourism Insights

This study explores the role of relational uncertainty in consumers’ switching intentions in a service failure encounter. The results reveal that in an established consumer-service provider relationship, relational uncertainty plays a significant role in the process of consumers’ switching intentions whereas dissatisfaction with service failures does not influence switching intentions. Further, the findings suggest that relational uncertainty mediates the effect of perceived loss on switching intentions. These findings were integrated into a discussion of theoretical and managerial implications for effective service management emphasizing the influential role of long-term relational value in comparison with incident-specific transaction value in an established relationship.

On-The-Go Dining In America: Comparing Convenience, Service Quality, And Satisfaction In Qsr Versus Gas Station Food, Shiva Jahani, Mohammed Lefrid, Lorie A. Tuma

Journal of Tourism Insights

Purpose

The objective of this multi-group study is to examine the influence of service quality and convenience on customer satisfaction in quick service restaurants (QSRs) versus gas stations.

Design/methodology/approach

Data were collected online from 552 participants in the USA and analyzed using partial least square structure equation modeling (SmartPLS).

Findings

Service quality and convenience are strong predictors of customer satisfaction in both QSR restaurants and gas station food outlets. In addition, this study concluded significant differences between QSRs and gas stations in terms of these relations.

Research limitations/implications

This study makes a significant contribution to the foodservice and consumer behavior …

Understanding The Factors Influencing Tourist Adoption Of Peer-To-Peer Accommodation Services: Attitudes, Intentions, And Behavioral Insights, Maya Talwadker, M.S. Dayanand Dr., Edgar Dsouza Dr.

Journal of Tourism Insights

This study investigates the factors influencing the adoption of peer-to-peer (P2P) accommodation services among Indian tourists, integrating Behavioral Reasoning Theory (BRT), Technology Acceptance Model (TAM), and Theory of Planned Behavior (TPB). Data were collected from 526 tourists using self-administered online and paper-based surveys. The findings reveal that modern lifestyles significantly enhance perceived ease of use and perceived usefulness, which positively influence behavioral intentions toward P2P accommodations. Psychological ownership emerged as a critical factor, indicating that emotional attachment to the accommodation enhances user engagement and satisfaction. Interestingly, privacy concerns did not significantly impact behavioral intentions or perceived usefulness but did influence …

The Indirect Effects Of Authentic Value And Attitude Toward Food Vlogs On The Link Between Trustworthiness And Visit Intentions: A Serial Mediation Analysis, Jean Paolo Lacap, Ronnie Moranas, Kristina Paula Domasig, April Irish Rey, Trishia Nicole Perlas

The South East Asian Journal of Management

Research Aims: The current study investigates how food vloggers’ trustworthiness influences viewers’ visit intention toward the featured food destination. Furthermore, it examines whether food vlogs’ authentic value and viewers’ attitudes toward food vlogs serially mediate the link between source trustworthiness and visit intentions.

Design/Methodology/Approach: The respondents were identified using a purposive sampling technique. Causal-predictive research design and path modelling via partial least squares was employed to measure the hypothesised relationships.

Research Findings: Source trustworthiness has a significant and positive influence on attitudes toward food vlogs and food vlog’s authentic value. Additionally, the food vlog’s authentic value was found to have …

Future Trends In Halal Food: How Innovative Islamic Business Models Are Redefining The Indonesian Market, Jimmi Qizwini, Diki Gita Purnama

Journal Of Middle East and Islamic Studies

Indonesia, a leading actor in the global halal food market, is undergoing significant transformations driven by the adoption of innovative Islamic business models. These models, which seamlessly integrate Islamic ethical principles with contemporary market forces, are fundamentally reshaping the structural and operational landscape of Indonesia’s halal food industry. This study aims to systematically investigate emerging trends, evaluate the impact of these pioneering business models, and provide a comprehensive analysis of their influence on consumer preferences and industry practices. Through a descriptive literature review, the research synthesizes insights from academic discourse and case studies to offer a thorough understanding of these …

Coffee In Brasil: Sustainability And The Role Of Intermediaries, Livia Petzinger

Capstone Collection

ABSTRACT

Coffee is traded in a highly complex global value chain where countless sustainability initiatives have emerged to address social, economic, and environmental issues, challenges which persist due to dominance of the market structure by largescale traders and roasters. Specialty coffee and direct trade have emerged as alternative trade arrangements that promote high-quality coffee through the use of sustainable practices, transparency, and a shortened supply chain. This research analyzes the role that intermediaries in the Brazilian specialty coffee supply chain play in the implementation of sustainability initiatives asking what kinds of sustainability practices they implement and why, and how this …

Tackling No-Shows In Fine Dining: Insights Into Cancellation Policies And Consumer Awareness Campaigns, Esther Kim, Jason Tang

Department of Hospitality and Tourism Faculty Scholarship and Creative Works

This research aims to identify how fine dining restaurants can effectively implement reservation cancellation policies to address the issue of no-shows by applying equity theory, the dual entitlement principle, and social cognitive theory. Two experiments identified cancellation policy elements that influence restaurant evaluations and reservation behaviors. Findings revealed that cancellation policies negatively influence restaurant evaluations, and that policy strictness and awareness can attenuate this relationship via perceived fairness while enhancing the likelihood to book reservations and honor reservations. This research suggests that restaurants can benefit from implementing lenient cancellation policies and introducing awareness of the adverse impact of no-shows to …

Crisis To Success: Online Food Delivery For Restaurants’ Sales Performance And Customer Purchase Intention, Wenfang Liu, Jaewook Kim

Journal of Global Hospitality and Tourism

Identifying factors influencing food delivery sales and customers’ intentions amid pandemic restrictions aids strategic planning for restaurant business in uncertain business environments. This paper aims to explore restaurant survival strategies by examining customers’ purchase intentions towards online food delivery services. The results of this paper assist restaurant business in establish a sustainable competitive advantage amidst market crises with a focus on organizational learning for future events. This paper utilized a mixed-method approach and comprised two studies. Study one explores factors affecting online food delivery sales through multiple linear regression analysis. Study two investigates customers’ intentions under online payment concerns through …

Effectiveness Of Generative Ai In Craft Beer Promotional Campaigns For Small Breweries, Christopher Eastment, Jangwoo Jo

ICHRIE Research Reports

The study explores the effectiveness of Generative AI, specifically Large Language Models (LLMs), in creating promotional campaigns for small breweries, with a focus on Burns Family Artisan Ales' Cold Spell IPA. It assesses the potential of LLMs in crafting narratives and marketing strategies, balancing creativity and relevance to the brand's identity. The research examines the LLM's capabilities in producing both textual and visual content, evaluating their alignment with marketing objectives and brand ethos. The findings reveal strengths in textual content creation but limitations in visual content, emphasizing the need for human oversight. The study contributes insights into integrating AI in …

Harnessing The Power Of Large Language Models (Llms) In Crafting Employee Manuals: A Case Study Of A Small Local Restaurant, Camille Rawinski, Jangwoo Jo

ICHRIE Research Reports

This study examines the efficacy of Large Language Models (LLMs), specifically GPT-4, in creating employee manuals for small businesses, focusing on a family-owned restaurant. Addressing the psychological contract theory, the research explores how LLMs can aid in drafting manuals that articulate implicit employer-employee expectations within the unique context of small businesses. The study involves a comprehensive content analysis of an LLM-generated manual, evaluating its legal compliance, operational relevance, and alignment with the restaurant's culture. Results highlight LLMs' potential in addressing resource and expertise constraints while also underscoring challenges such as ensuring legal accuracy and maintaining the nuances of the psychological …

The Carbonara Case: Italian Food And The Race To Conquer Consumers’ Memories, Marco Ginanneschi

Dublin Gastronomy Symposium

Can a recipe divide historians, gastronomes, and chefs? The answer is yes if we are dealing with carbonara, an iconic Italian dish, famous throughout the world. However, so much animosity could have deeper roots than the recently renewed controversy over its authorship suggests. This article aims to study the case of carbonara as an example of the race to conquer consumers’ memories. Following a transdisciplinary methodology, the author identifies three main approaches to the making of carbonara: glocal, regional, and creative. These approaches reflect distinct schools of thought regarding food within the diverse spectrum of Italian society. Their supporters - …

The Influence Of Trauma And Tradition In Culinary Conformity And Chef Retention: Is Institutional Isomorphism Forcing Culinary Homogeneity Impacting Chef Retention?, Kevin Ward

Dublin Gastronomy Symposium

For chefs, the kitchen is not merely a workplace. It is a complex socio-cultural domain shaped by history, tradition, and societal expectations, where a separate world view is shared, along with the ritual customs, artefacts and practices that define them as a tribe. Indeed chefs have a distinctive transformative power as role models, with the capacity to bestow symbolic meaning to food, the fabric of our memories, societies, and daily practices. The culinary domain, like any other institution, is defined not solely by its creations, but also by its perpetuated lived experiences including traumas, memories or traces, created and preserved …

Workplace Trauma In Professional Kitchens: Experiences Of Part-Time Undergraduate Culinary Arts Students In Ireland, Orla Mc Connell, Gillian Larkin

Dublin Gastronomy Symposium

As the hospitality industry continues to struggle with attracting and retaining employees, chefs in particular, research on culture in kitchens continues to grow. A recent report in Ireland exposed a culture of bullying and harassment of employees in the hospitality sector. Internationally, researchers have explored the complexity of navigating, belonging, and coping in professional kitchens and have subsequently identified how trauma is embedded in the practice of cooking and serving food. The research to date has largely focused on the perspectives of cooks, and chefs, particularly those who work in elite restaurants, so little is known about the student experience. …

Between Memory And History: Irish Pubs As Sites Of Memory And Invention, Perry Share, Moonyoung Hong

Dublin Gastronomy Symposium

The pub has been at the centre of Irish culture and identity for at least two centuries, has become a pillar of the Irish tourism “product,” and an export commodity as thousands of themed “Irish pubs” have been established across the world in the last number of decades, supplementing existing establishments that have served the global Irish community. This paper draws on key themes from the diverse material in our upcoming academic volume on the Irish pub, to be published by Cork University Press, later in 2024. The book brings together contributions from scholars of history, sociology, design, literature, culinary …

Credentialing Exam Hesitancy In Dietary Management Certificate Program Graduates: A First Look At Perceived Barriers, Sona Donayan

Journal of Research in Technical Careers

Certified dietary managers (CDMs) lead their food services team by ensuring food quality, safety, and palatability while applying nutrition principles to food purchasing, storage, preparation, and service. Despite labor shortages and forecasted growth in both healthcare and food services management jobs, approximately 30% of credentialing exam candidates forego their exam within the first year after completing a didactic career technical education program approved by the Association of Nutrition and Foodservice Professionals. Moreover, very few return to pursue their exam after the first year. This study explored, through the lens of the theory of planned behavior, the perceived obstacles contributing to …

Sustainable Service Trends In Restaurants, Suruchi Bhatt

School of Business

Being Sustainable is an essential milestone in the food industry. Companies form and fall because of consumers' reactions to the industry. The food industry and restaurants account for some of the highest Food Waste and Pollution, approximately 34% of the Global anthropogenic greenhouse gas emissions, including food production, processing, distribution, and consumption. (Crippa et al., 2021) In a sector like this, ensuring a complete understanding of sustainability in the industry is of utmost importance. However, the sheer relationship between the sustainable image, the prospect of sustainability, and the reality of implementing it may be far from reality. (Yuying-Huang, 2022)