Hospitality Administration and Management Commons^™

Biodynamic Wines: A Natural Pairing 佳釀天成, Andre Neveling

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Michelin-starred restaurant owner/chef and ICI Honorary Advisor Simon Rogan MBE on biodynamic wines, organic produce and the philosophy connecting soil to table.

Simon Rogan MBE暢談生物動力葡萄酒（biodynamic wines）、有機農產和連結土壤與餐桌的料理哲學。

Cover Story: Passing It On 傳承之道, Kate Springer

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Passing It On: Chef Anne-Sophie Pic's Vision for the Next Culinary Generation

傳承之道︰名廚Anne‑Sophie Pic為新世代廚藝人才開啟的前瞻視野

From France to Hong Kong, ICI's new Honorary Advisor, Chef Anne-Sophie Pic, balances heritage and innovation, guided by an unwavering curiosity and a pursuit of excellence.

國際廚藝學院的新任榮譽顧問Anne‑Sophie Pic名廚，從法國到香港一直堅守不輟的好奇心和矢志追求卓越，在傳統與創新之間取得完美平衡。

Features

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Interview: Roger Fok 霍耀文專訪, Andrea Lo

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Get To Know Chef Roger Fok

霍耀文專訪

We meet Roger Fok Yiu-man, the International Culinary Institute’s new Programme Manager, who started out as its student, forged a successful career as an award-winning chocolatier – and has now come full circle.

我們走訪國際廚藝學院新任課程經理霍耀文。他由本院學生起步，逐步發展成為得獎朱古力大師，事業有成，如今重返母校傳承技藝。

Vtc News Vtc快訊

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Industry Updates 行業快訊

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The latest buzz from Hong Kong's vibrant hospitality scene! From exciting events to the dynamic business landscape, here's VTC's insider info on what's hot and happening in this bustling city's world of hospitality.

香港的款待業發展蓬勃，最新動向盡在掌握！從精彩的盛事到多姿多彩的商業，VTC為您網羅在這個璀璨繁華都市裡的最熱門的酒店及旅遊業資訊。

Contributors 作者簡介

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Contents 目錄

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Welcome Message 歡迎您, Ici Editorial Team

AMBROSIA 客道 : The Magazine of The International Culinary Institute

A Note From Our Principal and Academic Director

院長暨學術總監的話

Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Ambrosia 2026 Full Issue

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

An Analysis Of The Sport Fan You Don’T Want To Encounter: Willpower And Fan Dysfunction, Anna M. Minor, Daniel L. Wann

Findings in Sport, Hospitality, Entertainment, and Event Management

Dysfunctional sport fans are classified as fans who have impaired function as it relates to socialization and social groups in the sport context, leading them to be highly confrontational and frequently complain within sporting environments (Wakefield & Wann, 2006). These fans are frequently loud, obsessive and even violent (Wann & James, 2019). The current research attempts to provide insight into this degree of excessive fandom behavior. Although previous work has examined demographics, alcohol, media consumption, and game attendance among dysfunctional fans, research has yet to examine the level of willpower (i.e., self-control) among these persons. With consideration that dysfunctional sport …

Participation Motivation Of Diverse Pickleball Participants: With A Marketing Implication, Mark Lifang Zhang, Steve S. Chen, Scott Thorton, Eric Street

Findings in Sport, Hospitality, Entertainment, and Event Management

Pickleball has been widely reported as one of the fastest-growing sports in the United States. Prior research has largely attributed this growth to the psychosocial benefits that pickleball provides to older adults, including increased social interaction and enhanced overall well-being. However, limited attention has been given to participation motivations and perceived benefits among other participant groups. The purpose of this study was to examine pickleball participants’ motivations, interests, and intentions for continued involvement across diverse demographic groups.

Participants included 431 individuals (54% male, 46% female) representing four age groups, with 67% aged 55 and older. Participants were recruited from two …

Coaching One's Own Child: An Ethnographic Study Of Parent-Coach Experiences In Youth Sport, Dr. Sandra Alspach, Dr. Jon Coles

Findings in Sport, Hospitality, Entertainment, and Event Management

Over 27 million children in the United States are playing youth sports.  Many of those youth are being coached by their own parent. Although this phenomenon is commonplace, little research has been done to study how parent-coaches balance their dual roles.  To better understand communication, roles, and relationship dynamics in youth sports environments, this study examined the experiences of parent-coaches and their athlete children. There were two ethnographic investigations. In the first, 76 participants (34 parent-coaches and 42 child-athletes) ranging from age 8 to age 80 participated in semi-structured Zoom interviews. Personal networks and snowball sampling were used to invite …

“What Is Our Brand?” Examining The Indiana State University Athletics Rebrand, Matt Blaszka, Patrick T. Walsh, Craig Morehead

Findings in Sport, Hospitality, Entertainment, and Event Management

Rebranding in sports has become commonplace as teams try to modernize their brand. Often, rebrands are viewed negatively by fans, particularly immediately following the rebrand. However, less is known about the impact of rebranding over time. In this case study, the Indiana State University athletics rebrand was explored three years after the initial launch. A total of 189 participants representing student-athletes, alumni, donors, faculty, and staff were asked open-ended questions on their feelings toward the rebrand. Four different themes emerged. The two positive themes were: modern logo, wordmark, and font, as well as public perception. The two negative themes were …

Designing Menus That Welcome Everyone: How Inclusive Menu Cues Drive Customer Behavior For Diners With Dietary Restrictions, Cortney Norris, Lisa Slevitch, Matthew Bauman, Soyoung Park, Seung Hyun Lee

ICHRIE Research Reports

Millions of consumers navigate dietary restrictions every time they eat out, whether due to food allergies, religious practices, or lifestyle choices such as veganism. Yet most restaurant menus do little to acknowledge these needs. This report summarizes findings from a three-phase study that explored which menu design features most effectively communicate inclusivity to diners with dietary restrictions and how those features influence emotions, attitudes, and likelihood of choosing a restaurant. The results offer restaurant operators concrete, evidence-based strategies for making their menus more welcoming and, in doing so, expanding their customer base.

Origami Sake: Building A Sustainable Supply Chain For A New Beverage Startup, Akosua Sayer Koduah, Nick E. Johnston

ICHRIE Research Reports

Sustainability has become a strategic pillar in the hospitality and beverage industry, shaping supply chain decisions, consumer behavior, and market competitiveness. This study examines how Origami Sake, a startup brewery in Hot Springs, Arkansas, integrates sustainability into its supply chain from inception. Using qualitative analysis of company interviews, secondary data, and comparative literature, the study shows that Origami Sake embeds renewable energy, localized rice sourcing, and by-product reuse into its core operations. These practices reflect circular economy principles and strengthen regional identity, yet they also pose challenges related to packaging limitations, organic rice availability, data-tracking gaps, and the risks of …

Are Hotels Ready For Flooding? Improving Employee Preparedness, Ahmin Kwon, Marketa Kubickova, Swechchha Subedi

ICHRIE Research Reports

Focusing on the experiences of 500 current hotel employees in the United States, this report evaluates current levels of flood preparedness and the role of organizational support in shaping employee proactive response. Findings indicate that most employees have experience with flooding and rely on multiple information sources, yet trust in government response remains moderate. Clear disparities emerge across hotel segments, with significantly higher preparedness commitment and proactive behavior among employees in luxury hotels and those with longer tenure. Importantly, prior experience does not necessarily translate into effective preparedness. Although many respondents perceive existing information as sufficient, there is a continued …

Exploring Hotel Sustainability Through A Service Design Lens: An Espoused Theory Vs. Theory-In-Use Perspective, Cindy Yoonjoung Heo, Jaehyun Park, Sanqi Yang, Chen Ni, Lei Tang, Lei Yu, Julneth Rogenhofer, Geraldine Assen

ICHRIE Research Reports

Sustainability is now widely embedded in hotel strategies, but it is often assessed through what hotels communicate rather than what guests actually experience. This study examines that disconnect by drawing on Argyris and Schön’s distinction between espoused theory and theory-in-use, combined with a service design perspective. Using document analysis alongside in-situ observations at the front desk and in guest rooms, the study looks at how sustainability appears across service touchpoints and whether it is likely to be noticed and understood by guests. The findings suggest that many initiatives are operationally in place but remain largely out of sight during the …

Robot Ready, Deploying Semi-Autonomous Food Delivery Robots, Betsy Bender Stringam, Somang Min, Jennifer Martinez

ICHRIE Research Reports

Semiautonomous food delivery robots are expanding rapidly across college campuses, healthcare facilities, office complexes, and other food delivery settings. The semiautonomous food delivery robot market grew to about $800 million in 2025 and is expected to exceed $3.24 billion by 2030.

This report draws on research studies conducted at a university contract foodservice beta deployment site, involving in-depth interviews with employees and managers who worked directly with semiautonomous food delivery robots during and after implementation, triangulated with field notes and observations by the research team. The report highlights key findings and develops an original practitioner framework around these findings, called …