Food and Beverage Management Commons^™

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 …

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 …

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 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.

Planet Earth Café, Planet Earth Café

Chef Steve Menu Collection

567 Fairmount Avenue, Jamestown, NY 14701

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 …

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 …

A Study On Full Service Restaurants' Attributes And The Key Determinants Of Customer Satisfaction Behavioural Intention., Chow Sweet Fun

Student Works (2010-2019)

Food service sector in Malaysia is sizeable and rapidly growing. The lifestyle changes created by modern living are expected to continue to fuel the steady growth of food service sector. However, due to the minimal entry barrier, this industry has become more competitive than ever and susceptible to failure. To obtain a better understanding of the customers’ preference in choosing food establishment, the importance and performance of 22 attributes that are divided to four construct namely physical environment, food quality, service quality and price fairness and the significant determinants of customer satisfaction and behavioural intention are evaluated. The restaurant attributes …

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.