Hospitality Administration and Management Commons^™

The Influence Of Others On The Vacation Experience: An Ethnographic Study Of Psychographics, Decision Making, And Group Dynamics Among Young Travelers, Edwin Torres

Rosen Faculty Scholarship and Creative Works

The vacation experience is often enjoyed in the company of others. Whereas scholars have focused on the consumer behaviors of mature travelers, young travelers have received less attention. The present study explores customer-to-customer interactions among young travelers (in their 20s and 30s) within a European tour-group setting. Furthermore, it attempts to understand the influence such travelers have on one another. The decision-making patterns, role of the tour guide, group dynamics, and psychographic preferences are studied from an ethnographic approach. Results indicate that the young travel segment is not as homogeneous as previously conceived. Notable differences in activities, interests, and opinions …

Tour Guides And The Mediation Of Difficult Memories: The Case Of Dublin Castle, Ireland, Bernadette Quinn, Theresa Ryan

Articles

This research seeks to furthering understandings of how Tour Guides interpret memories at heritage sites when the memories at issue are difficult yet subtle and not always apparent to tourists. Specifically, it explores how Dublin Castle, formerly the seat of British rule in Ireland, is captured in narratives presented to tourists that often include Britons. Representing the site is made challenging because some visitors have little knowledge of the site's history, while others are well informed and hold strong political views. The findings show that Guides select largely depoliticized narratives, strongly influenced by their personal interests and experiences. Some hint …

Tourism Potential To Benefit The Poor: A Social Accounting Matrix Model Applied To Ecuador, Robertico Croes, Manuel A. Rivera

Rosen Faculty Scholarship and Creative Works

The study examines the distributional effects of tourism expansion applying a Social Accounting Matrix model to the case of Ecuador. Specifically the study examines what share of tourism expansion benefits poor people. The study finds that tourism has large multiplier effects on the Ecuadorian economy and has the potential for substantial benefits to the poor. The study also found that distributional effects of tourism development are spread across all household incomes in both urban and rural areas benefiting the lowest and low households the most. Tourism has the potential of reducing inequality and is pro-poor in the case of Ecuador. …

Responsible Sales And Service Of Alcohol For The Tourism, Hospitality And Retail Industries, James Peter Murphy

Books/Book Chapters

The safe service of alcohol is of vital importance to those in the food and beverage industry - failure to act responsibly can result in fines, loss of license and the potential closure of the business. Responsible sale and service of alcohol (RSA) is important for all levels of the hospitality, tourism and retail service industries to minimise the risk of alcohol-related problems associated with the use and abuse of alcohol by any person. Management and all staff who sell or supply alcohol must promote and support a safer environment for alcohol to be consumed in a professional and responsible …

Uncorked: Young Sommelier Training Workshop, Diarmuid Cawley

Reports

Report on a development and sommelier training day at the School of Culinary Arts and Food Technology, as a precursor to the creation of a new wine and beverage service module - Sommelier Skills - Sales and Service

L'Ecrivain Restaurant, L'Ecrivain Restaurant

Menus of the 21st Century

No abstract provided.

Destination Competitiveness: A Comparative Study Of Hong Kong, Macau And Singapore, Louise Todd, Anna Leask, Alan Fyall

Rosen Faculty Scholarship and Creative Works

This article presents a comparative study of the destination competitiveness of Hong Kong, Singapore, and Macau and those strategies developed to enhance their future positions in the global destination “marketplace.” The methodology adopted is secondary in nature in that a critical review of the existing literature was conducted along with a synthesis of current practices across the three city-state destinations. The 15 Cs Framework provides the research parameters for the study in that it advocates an inclusive approach to those challenges and opportunities facing destinations as they seek to enhance their overall competitiveness. In particular, the study explores the specific …

Regulating The Underground: Secret Supper Clubs, Pop-Up Restaurants And The Role O F Law, Sarah B. Schindler

Faculty Publications

Instagram pictures of elegantly plated dinners, long farmstyle tables, and well-to-do people laughing in what looks like a loft apartment are followed by commenters asking, “Where is this?” This is the world of underground dining. Aspiring and established chefs invite strangers into their homes (or their friends’ stores after hours, or the empty warehouse at the edge of town, or the nearest farm) for a night of food and revelry in exchange for cash. Although decidedly antiestablishment, these secret suppers and pop-up restaurants are popular—there are websites to help people locate them, and many respected publications have penned stories about …

The Five E'S In Festival Experience In The Context Of Gen Y: Evidence Form A Small Island Destination, Manuel Rivera, Kelly Semrad, Robertico Croes

Faculty Scholarship and Creative Works

The purpose of this study is threefold. First, to test the experience economy framework in the context of a small island destination (SID) in order to determine if a music festival may be used as an experiential product to lure a cohort replacement. Second, to examine a music festival's experiential domains that may influence the overall experience of Generation Y (Gen Y) tourists. And, third to determine if the overall experience of Gen Y tourists who attend a music festival may predict their behavioral intentions to return to and recommend a SID. The study investigates whether a music festival may …

Customer Relationship Management (Crm) Of Hotels In The Context Of Variety-Seeking Behaviour (Vsb), Maduka Udunuwara

Theses: Doctorates and Masters

This study combined two significant areas in marketing, customer relationship management (CRM) and variety-seeking behaviour (VSB), which are paradoxical constructs due to their contradictory intentions. While organisations implement various customer relationship management practices with an intention of retaining customers and generating loyalty, a preference for variety-seeking behaviour can make customers switch. This study investigated the impact of variety-seeking behaviour on generating outcomes of customer relationship management practices in the hotel context, by focusing exclusively on leisure travellers.

Even though customer relationship management is widely adopted in the hotel domain, much of its discussions are on implementation related aspects, rather than …

Hopworks Urban Brewery: A Case Of Sustainable Beer, Madeleine E. Pullman, Jacen Greene, Devin Liebmann, Nga Ho, Xan Pedisich

Business Faculty Publications and Presentations

About the Related Video

Hopworks Urban Brewing: A Case of Sustainable Beer, Interview with Christian Ettinger

About the Case Study

Founded in 2007 in Portland, Oregon, Hopworks Urban Brewery is a sustainability-focused brewpub that produces certified organic beer. The State of Oregon is the second largest producer of hops, a main ingredient in beer, in the United States, and also has more craft breweries per capita than any other state. The metro area of Portland, home to over 2 million people, has over 84 craft breweries within its borders.

The craft brewing industry has grown rapidly in the United States …

The Influence Of Warmth And Competence Perceptions On Employees’ Attitudinal And Behavioral Responses In Casual Dining Restaurants, Diego Riva Humbert Bufquin

Theses and Dissertations

Employees in the hospitality industry continuously judge their peers and leaders in order to evaluate their work environment. Group and individual evaluations are systematic, as the restaurant industry is characterized by high labor intensiveness that typically involves substantial social interactions and task interdependence. As a consequence, employees come up with quick and broad conclusions about the characteristics of the people that they work with or for.

Along these lines, two of the most significant constructs that govern the social perceptions or evaluations of individuals and groups are people’s perceived warmth and competence. The warmth construct informs people whether a person …

The Effects Of Environmental Consciousness And Menu Information On Consumers’ Perceptions Of Restaurant Image And Purchase Behavior Related To Local Foods, Daniel A.G. Remar

Theses and Dissertations

Sustainability initiatives have become increasingly important and relevant to the foodservice industry. Despite the fact that consumer demand for sustainable restaurant practices has grown substantially over the last 10 years, consumers’ pro-environmental attitudes and behavioral intentions are not always turned into concordant behavior. Though foodservice operators continue to make progress in developing new methods and strategies for implementing sustainable practices into operations, getting consumers to behave in accordance with their demand is a major challenge.

The purpose of this quasi-experimental study is to determine if consumers’ attitudes towards local food, widely considered a sustainable restaurant practice, are congruous with their …

Self-Determination Theory And Wellness Tourism: How Do Wellness Facilities Contribute To Wellbeing?, Karen I. Thal

Theses and Dissertations

Wellness tourism as a subsector is differentiated in terms of the pursuit and enhancement of wellbeing. Wellness itself is defined as holistic wellbeing and optimal psychological states. Enhanced wellbeing is cited as the motivation and outcome of travel and in terms of dedicated infrastructure, services, and amenities at destinations. Yet enhanced wellbeing following a wellness vacation is typically assumed rather than assessed. While tourism studies have focused on wellbeing as the outcome of leisure travel, a theoretical framework that might be adapted to assess wellbeing following a stay at a wellness facility was not apparent. The majority of tourism studies …

Which Craft? An Investigation Into The Irish Craft Brewing Industry - Exploration And Co-Operative Context, Oliver Blackwell

Theses

This study investigates and explores the Irish craft brewing industry with a specific focus on the attitudes, experiences and perceptions of Irish craft brewers to exportation and cooperation. This rapidly growing, niche sector could be considered a microcosm or subset of the Irish brewing industry and it is a valuable contributor of diversity, innovation, creativity, employment and revenue to the Irish economy as an indigenous industry. A quantitative and qualitative mixed methods approach was adopted to triangulate data from various sources. The research comprised of a survey questionnaire to Irish craft brewers, seven semi structured one-to-one interviews and one focus …

L'Ecrivain Restaurant : Tasting Menu, L'Ecrivain Restaurant

Menus of the 21st Century

No abstract provided.

L'Ecrivain Restaurant : Lunch Menu, L'Ecrivain Restaurant

Menus of the 21st Century

No abstract provided.

Campagne Restaurant : A La Carte Menu, Campagne Restaurant

Menus of the 21st Century

No abstract provided.

Aniar Restaurant : Sample Menu, Aniar Restaurant

Menus of the 21st Century

Aniar is a terroir based restaurant located in Galway’s West End. The word terroir is usually associated with wine-making: the combination of factors, including soil, climate, and environment, that gives a wine its distinctive character. In the case of our restaurant, we use the word in order to describe the way in which our food comes from the specific place that is Galway and the west of Ireland. We hope to reveal the distinct and various food stuffs that make up our particular landscape, through our farms, the wildlands and the shores that surround us. The natural course of the …

Cava Bodega, Cava Bodega

Menus of the 21st Century

Owned and operated by Jp McMahon and Drigín Gaffey, who also own Aniar and EAT Gastropub,

Aniar was awarded a Michelin Star for 2013, 2014 and 2015.

Part of the EatGalway Restaurant Group