Hospitality Administration and Management Commons^™

Brand Management In The Hospitality Industry, David J. Kwun

Rosen Faculty Scholarship and Creative Works

No abstract provided.

Beginning To Explain Differences In Risky Alcohol Consumption Behaviors Across Hospitality Business And Non-Hospitality Business Populations Using The Vollrath And Torgersen Personality Typology, Carl Borchgrevink Ph.D.

Great Lakes Hospitality & Tourism Educators Conference

This presentation will provide a brief review of research on alcohol consumption among college-age populations followed by a brief review of research on alcohol consumption specific to hospitality business sub-populations. This review will establish that the hospitality business sub-population engages in a higher rate of unhealthy and hazardous alcohol consumption than comparable non-hospitality populations, and that the attempts to explain the disparity in alcohol consumption have yet to yield much meaningful results. Subsequent to the alcohol consumption literature, the discussion will focus on the general association between personality, stress, and coping, but will specifically draw from the literature on personality …

Artprize Attendees' Profiles: Comparing 2011 With 2010, Seohee Chang Ph.D., Cary C. Countryman Ph.D.

Great Lakes Hospitality & Tourism Educators Conference

The purpose of this study was to compare 2011 with 2010 ArtPrize attendees’ demographics, spending, satisfaction, and the intention to return and to suggest future implications.

Ard Bia@Nimmo's Set Menu, Autumn, 2012, Ard Bia

Menus of the 21st Century

Ard Bia @ Nimmo's is located in the Spanish Arch, Long Walk, Galway. The restaurant is located beside the river Corrib, under the Spanish Arch and across from the Musuem.The proprietor is Aoibheann McNamara.

One of Galway’s most enduring restaurant operations which is now housed in one of the city’s most iconic restaurant spaces, Ard Bia has always placed as much emphasis on community experiences and aesthetic stimulation as on serving great food in a fun environment. We believe in having roots in a place whilst having an identity that transcends location and takes inspiration from around the world.

Ard …

The Winding Stair Set Lunch Menu, September 24th-30th., 2012, 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 …

The Winding Stair Sample Special Value Dinner Menu, 2012, 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 …

Mulberry Garden Seasonal Dinner Menu, 22nd – 24th March. 2012, Mulberry Gardens

Menus of the 21st Century

Mulberry Garden is located in Mulberry Lane, Donnybrook, Dublin 4 opposite the Bang and Olufsen Store in Donnybrook where Morehampton Road meets Donnybrook Road. The proprietor is John Wyer. It opens three evenings a week Thursday to Saturday. The menu changes every week with a choice of two starters, two main courses, a pudding and a cheese plates. The cost is €40 per person.

“At Mulberry Garden, we serve one menu based around the finest and freshest seasonal, Irish produce. Our chefs are passionate about using Irish produce and work closely with the best local farmers, butchers, fishermen and artisan …

Cherry Tree Restaurant: Set Dinner Menu 27th. November, 2012, Cherry Tree Restaurant

Menus of the 21st Century

The Cherry Tree restaurant was opened by chef/proprietor Harry McKeogh in Ballina, Co. Mayo in 2000. It is a contemporary style restaurant with waterside views. Produce is sourced from the local area where possible and a range of menus are offered from early bird to à la carte. The restaurant has won a number of awards and recommendations

Restaurant website available here

People With Disabilities: A New Model Of Productive Labor, Valentini Kalargyrou

Hospitality Management

The nation’s largest minority is people with disabilities, comprising more than 50 million individuals (U.S. Census Bureau 2008), who contribute to the diversity that nurtures new ideas and supports businesses become more competitive in a diverse marketplace. Businesses can improve their competitive edge if they take steps to integrate underrepresented groups, such as people with disabilities, into their workforce [Office of Disability Employment Policy (ODEP) 2005]. This untapped pool offers a source of skilled and dedicated employees to counter the effects of the aging and shrinking workforce, especially in the hospitality and tourism industry, which is labor intensive and faces …

Using An Internal Marketing Perspective To Understand The Role Of Associate Delight In Company Performance, Miran Kim Ph.D., Bonnie J. Knutson Ph.D.

Great Lakes Hospitality & Tourism Educators Conference

No abstract provided.

The Winding Stair Set Lunch Menu, January 23rd-30th, 2012, 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 …

Cafe Paradiso Dinner Menu October 2012, Cafe Paradiso

Menus of the 21st Century

Cafe Paradiso is located at 16 Lancaster Quay, Cork, Co. Cork just opposite the Lancaster Lodge Hotel on the way out of Cork City. The proprietors are Denis Cotter and Geraldine O'Toole. Opening as a vegetarian restaurant in 1993 its mission is to share the pleasure of real food with skill and passion. The cooking has evolved into a unique, mature and personal style strongly influenced by the producers of local vegetables and cheese.

The early cafe-style dining room design was intended to emphasise the effect of serving top-class food in a casual atmosphere, The restaurant has been refurbished – …

Astronomical Tourism: An Often Overlooked Sustainable Tourism Segment, Fredrick M. Collison Ph.D.

Great Lakes Hospitality & Tourism Educators Conference

Astronomical tourism is a potential attraction for visitors to destination areas where dark skies free from artificial light pollution can be enjoyed. This situation presents an opportunity for locations with specific product offerings such as astronomical observatories, (Robson, 2005; Weaver, 2011), auroral displays (Weaver, 2011), national/state/local parks, amateur astronomy organizations that offer public programs, and miscellaneous other providers. The focus here is on parks that have both dark skies and an organized astronomy program. The purpose of this research is two-fold: 1) to provide background research on necessary elements for astronomical tourism and 2) to examine the potential for this …

Diabetes, Grand Rapids Restaurants And Hospitality And Tourism Research?, Michael M. G. Scantlebury

Great Lakes Hospitality & Tourism Educators Conference

This work-in-progress paper outlines the instructional approach that is being used with a new Hospitality and Tourism Research course introduced into the Grand Valley State University hospitality and tourism management curriculum (Winter 2012). The course, which is at the Junior-Senior level, is intended to provide students with; an understanding of the relationship between general theory and applied research; the purposes and applications, procedures, constraints and management of applied research; and to help students compare and contrast quantitative and qualitative research. Twenty-two students have registered for the course. In the sections of this paper that follow a conceptual framework for instruction; …

The Evolution Of Sustainable Development In The Hotel Industry Drivers Shaping The Sustainability Agenda, A. J. Singh Ph.D., Herve Houdre

Great Lakes Hospitality & Tourism Educators Conference

No abstract provided.

Management By Menu, Mark Lavern Badeaux

A with Honors Projects

This project includes a PowerPoint presentation and excel worksheet explaining the procedures in how to manage and succeed in a food service operation.

The Relationship Between Perceived Personal Fairness, Social Fairness, Hotel Cancellation Policies And Consumer Patronage, Scott J. Smith

Electronic Theses and Dissertations

The objective of the study was to examine the relationships between the concepts of personal fairness and social fairness and hotel cancellation policies. These relationships will be explored using the framework of Prospect Theory in terms of consumer patronage (willingnessto-purchase and word-of-mouth). This study begins with a brief history of the development of the lodging industry in the United States from inns and taverns to the modern hotel industry that is a critical sector of the hospitality and tourism economy. Current statistics are provided regarding the U.S. and Central Florida hotel industry in order to provide both a national and …

The Effects Of Corporate Social Responsibility On Service Recovery Evaluations In Casual Dining Restaurants., Heidi Albus

Electronic Theses and Dissertations

This study examined the effects of Corporate Social Responsibility (CSR) on service recovery in terms of customer satisfaction, repeat patronage, word of mouth, and consumer trust in casual dining restaurants. More specifically, this study proposed that CSR will have a halo effect on negative service recovery incidents and mitigate the adverse effects of the poor recovery. An experimental study consisting of a 3x2 between subjects factorial design was used. Three CSR conditions (positive, negative, and no CSR) were matched with two service recovery conditions (positive or negative). Four hundred and eighteen subjects were recruited by a reputed marketing research firm. …

The Influence Of An Annual Meeting On The Sense Of Community Of Association Members, Their Satisfaction, And Future Intentions, Jee Yeon Hahm

Electronic Theses and Dissertations

Over the past decade, many studies have provided some understanding on what influences association members‟ decision to attend a meeting; however, more systematic and theoretical research is necessary. The decision making process of attendees is a complicated human behavior practice. The major contribution of this study is adopting the sense of community (SOC) model from psychology to gain a better understanding of the attendee behavior. By doing so, this study will add a theoretical foundation to the existing research in the meeting industry. Also, this study will contribute to the SOC research in psychology by applying the concept to a …

A Historical Review Of Five Of The Top Fast Food Restaurant Chains To Determine The Secrets Of Their Success, Alex Leon Lichtenberg

CMC Senior Theses

The primary goal of this paper is to critically examine five of the top nine US fast food chains to look at their history and to determine what factors have lead to their massive success. The companies that will be analyzed include: McDonald's, Taco Bell, Kentucky Fried Chicken, Domino's Pizza, and Subway. Similarities and differences of these companies are compared and contrasted throughout the paper and clearly demonstrate how each company has managed to capture and maintain major market share in their respective food categories. Areas that are examined range from product quality to to business models to consumer psychology. …