Hospitality Administration and Management Commons^™

Congruity Of Virtual Reality In-Game Advertising, Joshua M. Lupinek, Jinhee Yoo, Eugene A. Ohu, Eric Bownlee

Department of Hospitality and Tourism Faculty Scholarship and Creative Works

With virtual reality (VR) video game users beginning to see beta advertisements within game play, this conceptual article adds a needed digital and interactive marketing research foundation to the new construct of VR in-game advertising (IGA) activation. New consumer VR technology continues to disrupt traditional media as a $7.7 billion USD industry, that is expected to reach $57.55 billion by 2027. As such, marketing researchers must continue to evolve and understand the interdisciplinary VR research evolution as many VR users are likely to view IGA as intrusive. IGA and VR are not new constructs, but IGA within VR is unique …

Customers’ Acceptance Of Automated Hotel, Jianhong Feng

Theses and Dissertations

Hotels moved in the direction of intelligentization, network connection and sharing of travel modes in the 21^st century. Automation, robotics, and artificial intelligence (AI) are expected to promote significant changes to hospitality and tourism sectors. Hotels that take advantage of these technological advances would benefit from this new business model as they can differentiate themselves from competitors who fail to adopt these new innovations. In the traditional hotel industry, guests are not served by automated technologies. Nowadays, non-human based business-models and service innovations have become the latest business strategy choice in the hospitality and tourism industry, especially during the …

Tourism And Life Quality Perceptions Of Local People: A Comparative Research In Thermal Tourism Destinations, Ahmet Cetin, Esra Katircioglu, Mehmet Boyraz, Hülya Mutlu, Hasan Huseyin Soybali

Journal of Mediterranean Tourism Research

The purpose of the research is to reveal locals’ perceptions and attitudes toward tourism development in thermal tourism destinations, as well as to determine whether these perceptions and attitudes differ depending on the socio-demographic characteristics of the participants. Accordingly, seven hypotheses were constructed. The population of the research is formed by residents living in thermal tourism cities in the North Aegean Region. The study was designed as quantitative, and the survey method was used as the data collection tool. Using the convenience sampling method, 827 questionnaires in total were collected from locals living in Afyonkarahisar, Denizli, and Kütahya between the …

An Empirical Modeling Of Transformation Process Through Trip Experiences, Asli D.A. Tasci, Maksim Godovykh

Faculty Scholarship and Creative Works

Transformative experience has been the buzzword in recent years. Tourism and hospitality experiences in natural, historical, cultural, and authentic spaces are some of them. However, to this date, specific dimensions of transformation or its process have not been empirically identified. This study reviewed the literature on transformation, used open-ended questions to collect free-elicited responses on the meanings of transformation, collected expert opinion, and developed a 101-item scale reflecting different dimensions and the steps of the transformation process. The scale was validated with a sequential scale validation procedure; Principal Component Analysis (PCA) and Partial Least Squares-Structural Equation Modeling (PLS-SEM) were used …

Implications Of Online Gambling Legalization, William M. Schmidt

Student Publications

The tradition of gambling has been around for thousands of years, but has undergone a recent evolution into what it is perceived as today. This has turned it into an industry of its own, which will only continue to grow with the ongoing legalization of online gambling. Past trends in these legislations would project further economic growth tied to the gambling industry. However, the mental health implications that have been seen to stem from the practice of gambling are as present as ever. This problem associated with the industry will also be expected to climb as gambling becomes both more …

The Effects Of Psychological Capital, Social Capital, And Human Capital On Hotel Employees’ Occupational Stress And Turnover Intention, Zhiyong Li, Zhicheng Yu, Songshan (Sam) Huang, Jingyan Zhou, Meng Yu, Ruitong Gu

Research outputs 2014 to 2021

Occupational stress and turnover intention are a growing and costly concern for the hospitality industry. Drawing on Job Demands-Resources (JD-R) theory, the study developed a research model to simultaneously examine the effects of psychological capital, social capital, and human capital on occupational stress and turnover intention. A sample size of 380 hotel employees in China was used to test the proposed model using the PLS-SEM methodology. The results suggest that occupational stress plays a full mediator role between psychological capital and turnover intention, and plays a partial mediator role between relational social capital and turnover intention. Psychological capital and relational …

Back Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Singapore fried Hokkien prawn noodles prepared by students of the International Culinary Institute

由國際廚藝學院學員精心烹調的新加坡福建炒蝦麵

Class Acts 學院消息, Ici Editorial Team

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Recipes for success 成功秘方

The International Culinary Institute (ICI) and its sister institutions the Hotel and Tourism Institute (HTI) and the Chinese Culinary Institute (CCI) provided students with an array of fun and educational opportunities

國際廚藝學院與其姐妹機構酒店及旅遊學院和中華廚藝學院積極提供機會，讓學員透過校內課程增長知識之餘，更可與專家交流參加特別活動和比賽，開拓視野。

Plat Du Jour 名菜解構

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Wait and sea

鮑你滿意

Eric Räty, chef/owner of two-Michelinstarred restaurant Arbor, blends his Nordic roots and his passion for Japanese ingredients in a slow-cooked abalone

Eric Räty是米芝蓮二星餐廳Arbor的總廚兼老闆，他將故鄉的北歐烹調風格和對日本食材的熱愛融入一款慢煮的鮑魚菜式裡

Day In The Life 餐飲人生

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Mandy Siu 蕭婉生

Graduate of Diploma in Bakery and Pastry of the Institute; Pastry Chef at the two-Michelin-starred restaurant L'Envol

畢業於學院的西式包餅文憑課程、現任米芝蓮二星餐廳L'Envol糕餅主廚

Raising The Bar 環保酒吧, Tama Miyake Lung

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Sustainability has been a buzzword among restaurants for some time now, but what about bars? Turns out there are a growing number of outlets, in Hong Kong and elsewhere, that are committed to changing the world through eco-conscious practices such as zero waste and closed-loop production.

可持續發展的潮流近年已席捲世界各地餐廳，酒吧業卻看似不為所動？然而實情並非如此，香港以至各大城市均有越來越多酒吧積極推動零廢棄和閉環式生產等環保措施，致力改變這世界。

The Nose Knows 香氣撲鼻, Mamie Chen

AMBROSIA 客道 : The Magazine of The International Culinary Institute

With scent being one of the most important factors in distinguishing different flavours in food and drinks, the world's top chefs and bartenders have learnt how to use aroma to enhance, intensify and even have fun with their creations.

頂級名廚和調酒師深明氣味對分辨食物和飲品味道的重要性，因此紛紛利用香味來提升和加強菜式和飲品的吸引力，以至為自己的創作增添趣味。

Fired Up 人間煙火, Tama Miyake Lung

AMBROSIA 客道 : The Magazine of The International Culinary Institute

From Argentine asado to Japanese yakitori and Cantonese char siu, the practice of cooking with fire has long been embraced by many world cuisines. Today, thanks to the passion and efforts of international chefs and culinary experts, this ancient tradition is still very much alive.

由阿根廷烤肉到日式雞肉串燒以至廣東叉燒，用明火燒烤的菜式在世界各地料理之中都由來已久。今天，有賴國際名廚、料理專家的熱忱和努力，這種歷史由久的烹調傳統仍然深受歡迎。

Native Son 本土之子, Tama Miyake Lung

AMBROSIA 客道 : The Magazine of The International Culinary Institute

As chef and founder of Chile's foremost restaurant, Boragó, Rodolfo Guzmán has inspired long-overdue appreciation for the country's indigenous ingredients and traditional cooking techniques.

作為走在時代前沿的智利餐廳Boragó的總廚兼老闆，Rodolfo Guzmán以弘揚備受忽略的智利原生食材和傳統烹調技巧為己任。

The Sweet Life 甜美生活, Grace Ma

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Colourful, creative, whimsical and mouth-watering – pastries and desserts have gone from culinary sidekick to star of the social-media age. Some of Asia's leading pastry chefs share what it takes to stand out in this competitive industry and the motivating factors that keep them dreaming up new ideas.

當色彩繽紛、創意澎湃、稀奇有趣和惹人垂涎的糕點和甜品正從佐餐小食躍身成為社交媒體明星，數位馳名亞洲的糕餅名廚分享了他們從這競爭激烈的行業突圍而出的心得，以及讓他們持續推出創意甜點的動力。

Tour De France 環法之旅, Anna Cummins

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Despite being a relatively small nation, France has had a colossal impact on the culinary world. We explore the history and development of French cuisine and its contribution to global gastronomic culture.

論面積，法國不算大，但這個歐洲國家在餐飲界的影響卻舉足輕重，本文特此探討法國菜的歷史和發展及其對全球美食文化的貢獻。

Lexicon 專業詞彙

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The arts of sushi

壽司的藝術

ICI students learning Japanese Cuisine and Sushi Preparation must be well versed in multiple styles of this iconic dish

學做日本料理和壽司的ICI學員必須熟習以下幾款經典壽司

Features

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Bookshelf 新書上架

AMBROSIA 客道 : The Magazine of The International Culinary Institute

A new page

新的一頁

Don't miss these new releases by the world's leading chefs and culinary experts

別錯過以下由知名大廚和烹飪專家撰寫的新書

Tool Of The Trade 創意廚具

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Under pressure

壓力之下

Nothing saves time and seals in flavour quite like the pressure cooker

壓力煲以省時和能夠保存食物味道見稱