Hospitality Administration and Management Commons^™

Browns Restaurant Derry Tasting Menu 2017, Browns Northwest

Menus of the 21st Century

Browns In Town continues to be a hit with local foodies providing a more casual dining experience for the Browns Restaurant North West Group.

A combination of great food, original cocktails and craft beers in modern and comfortable surroundings. This makes Browns in Town the perfect city centre destination. Browns in Town is one of only two restaurants in the city recommended in the Michelin Guide 2016 (the other being Browns Restaurant & Champagne Lounge).

Browns Restaurant Derry Early Bird Menu 2017, Browns Northwest

Menus of the 21st Century

Browns In Town continues to be a hit with local foodies providing a more casual dining experience for the Browns Restaurant North West Group.

A combination of great food, original cocktails and craft beers in modern and comfortable surroundings. This makes Browns in Town the perfect city centre destination. Browns in Town is one of only two restaurants in the city recommended in the Michelin Guide 2016 (the other being Browns Restaurant & Champagne Lounge).

Browns Restaurant Derry A La Carte Menu 2017, Browns Northwest

Menus of the 21st Century

Browns In Town continues to be a hit with local foodies providing a more casual dining experience for the Browns Restaurant North West Group.

A combination of great food, original cocktails and craft beers in modern and comfortable surroundings. This makes Browns in Town the perfect city centre destination. Browns in Town is one of only two restaurants in the city recommended in the Michelin Guide 2016 (the other being Browns Restaurant & Champagne Lounge).

Deanes Eipic Sixty Pound Menu 2017, Deanes Eipic

Menus of the 21st Century

Chef Danni Barry is one of an elite group of female Michelin starred chefs in the UK & only the second female chef ever in Ireland to gain a star.

Danni hails from the Mourne country in Northern Ireland. Her cooking career began in 2003 in the then Michelin starred Deanes in Howard Street with chef Michael Deane. Four years later Danni went on her travels to South Africa, Australia, New Zealand and mainland Europe, garnering knowledge from the high end restaurants in which she worked along the way. Danni is driven by her passion for only the freshest and …

Dunne And Crescenzi Set Lunch Menu 2017, Dunne And Crescenzi

Menus of the 21st Century

There are 2 owners of the Dunne and Crescenzi collection - husband and wife duo Stefano and Eileen, whose dream was to bring traditional, quality Italian cuisine to Ireland in order to dispel the burgeoning stereotypes brought about by cheap convenience foods, mass produced for the home market with little resemblance to their original counterparts; they are aided by David Izzo, who joined them to help spread the word about the quality and tastes available from his mother country.

Dunne And Crescenzi Set Evening Menu 2017, Dunne And Crescenzi

Menus of the 21st Century

There are 2 owners of the Dunne and Crescenzi collection - husband and wife duo Stefano and Eileen, whose dream was to bring traditional, quality Italian cuisine to Ireland in order to dispel the burgeoning stereotypes brought about by cheap convenience foods, mass produced for the home market with little resemblance to their original counterparts; they are aided by David Izzo, who joined them to help spread the word about the quality and tastes available from his mother country.

Dunne And Crescenzi Breakfast Menu 2017, Dunne And Crescenzi

Menus of the 21st Century

There are 2 owners of the Dunne and Crescenzi collection - husband and wife duo Stefano and Eileen, whose dream was to bring traditional, quality Italian cuisine to Ireland in order to dispel the burgeoning stereotypes brought about by cheap convenience foods, mass produced for the home market with little resemblance to their original counterparts; they are aided by David Izzo, who joined them to help spread the word about the quality and tastes available from his mother country.

Greenes Restaurant Cork A La Carte Menu 2017, Greenes Restaurant

Menus of the 21st Century

The food at Greenes is innovative, modern and devoted to place. Bryan McCarthy heads up the kitchen team at Greenes and recognises the uniqueness and quality of the outstanding ingredients that are available in Cork. His talented team works in tandem with the best of Cork’s food producers and in other parts of Ireland to create a menu that’s devoted to local, seasonal, foraged and organic ingredients.

Expect signature dishes of a seasonal nature, refined food with a simple food philosophy - local, fresh and staying true to each ingredient’s essence.

Traditional food practices, such as pickling and fermenting, together …

Gregans Castle Sample Dinner Menu 2017, Gregans Castle

Menus of the 21st Century

Welcome to Gregans Castle Hotel. Please take a look around our luxury and gourmet retreat, nestled in the heart of the beautiful Burren. Our family have been running the hotel since 1976. Our stunning 18th century manor house is set in its own established and lovingly-attended gardens on the Wild Atlantic Way, and has spectacular views that stretch across the Burren to Galway Bay.

Hartes Of Kildare Lunch Menu 2017, Hartes Of Kildare

Menus of the 21st Century

Hartes was re-opened in December 2009 by brother’s in-law Paul Lenehan and Ronan Kinsella. Formerly known as Ollie’s or the Vatican this bar was always known to be a busy and well run establishment. Unfortunately it closed its doors in 2004 like a lot of other pubs and lay dormant until December 2009 when it re-opened was renamed as Hartes of Kildare.
“With over 30 years of experience and knowledge behind us we thought that Kildare town was ready for a Gastro Pub”. …. Paul. Proud members of the Restaurants Association of Ireland, the Vintners Association of Ireland and Good …

Lost And Found Cafe Coleraine Menu 2017, Lost And Found Cafe

Menus of the 21st Century

LOST & FOUND IS AN INDEPENDENT CAFE SITUATED ON THE BEAUTIFUL NORTH COAST OF IRELAND. AT THE CORE OF LOST & FOUND IS THE DESIRE TO CELEBRATE THE CRAFT OF SIMPLE, DELICIOUS COFFEE AND FOOD IN AN INSPIRING AND WELCOMING PLACE. WE LOOK FORWARD TO SERVING YOU.

The Strawberry Tree Big Harvest Menu 2017, The Strawberry Tree

Menus of the 21st Century

The only certified organic restaurant in Ireland, with a daily changing menu that reflects the seasons, and featuring the freshest organic and wild foods, many grown to order on nearby organic farms, or foraged by our own chefs and full time food forager, on the lanes and in the fields and woods surrounding Macreddin. Winner of the Best Leinster Restaurant 2010 and 2014. The innovative cuisine is matched by the dramatic surroundings, which includes a walk-in Wild Foods Pantry, featuring much of the produce foraged and prepared by our crew, as well as a selection of meats, cured in our …

West Restaurant Bearna The Final Court Menu 2017, West Restaurant

Menus of the 21st Century

West is a modern take on a classic - a contemporary riff on a San Fran-style club restaurant. Beautifully lit, flattering and gleaming, with a sweet champagne bar, cosy booths and smooth dark wood, West is a proper restaurant, a grown-up room and a reminder of why some things in life are too good to change. Our belief is that by working with great local food producers, we can both impact on our region for the better and, at the same time, give you the opportunity to taste the true West of Ireland. In a nutshell, we are all about …

Co-Creation Experience: Measurement Development And Influence On Value In Sharing Economy, Pei Zhang

Theses and Dissertations

Since its introduction, an increasing attention has been paid to the scholarly discussion of value co-creation. One of the most essential problems in value co-creation is the development of comprehensive conceptualizations and measurement scales of value co-creation. However, most existing scales concentrate on co-creation behavior instead of co-creation experience and the development of a valid and reliable measurement scale of co-creation experience has been regarded as a top research priority. Meanwhile, the emergence of shared experience in tourism and hospitality has raised great attention from both academics and industry practitioners. Tourist shared experience such as participating in peer-to-peer accommodation inherently …

Let's 'Meetup' At The Theme Park, Edwin Torres, Marissa Orlowski

Faculty Scholarship and Creative Works

Many people enjoy theme park and other leisure experiences with their families; however, today a great number of single, geographically mobile individuals desire to partake in such experiences. ‘Meetup’ is the world’s largest social network of local groups and thus allows for both online and off-line (in person) interactions. Using an ethnographic approach, this study examines how individuals can enjoy activities centered on common activities, interests, and opinions (AIO) via immersion in a Meetup group over the course of a year. Notably, members visited with greater frequency, had less tolerance for long lines, and were more likely to attend special …

Study Of Selection Behavior Of Wine For Different Markets, Sarah C. Tobias

Honors Theses and Capstones

No abstract provided.

Assessment Of Physical Workload, Ergonomic Problems And Prevalence Of Pain Among Low Wage Hotel Housekeepers In Orlando, Rachel Mammen

Electronic Theses and Dissertations

This research study examined the work conditions, ergonomic problems, and prevalence of pain among low wage hotel room cleaners in Orlando. In most hotels, the cleanliness of guestrooms is one of the most important service standards expected by customers. The role of the housekeeper is thus critical to service provision and hotel profitability. The hospitality industry is a major recruiter of low wage workers with the majority working in housekeeping departments. Due to the nature of the research problem, a positivist quantitative approach was adopted although the survey instrument included space for qualitative comments to some of the latter open-ended …

Strategies To Retain Millennial Employees At Full-Service Restaurants, Candace A. Ruiz, Anne Davis

International Journal of Applied Management and Technology

Some supervisors lack effective strategies to retain millennial-generation employees. The purpose of this multicase study was to explore effective strategies to retain culinary-educated millennial employees in a full-service restaurant. Nine millennials and three supervisors from three full-service restaurants in Denver, Colorado, consented to semistructured interviews concerning retention strategies. Herzberg’s two-factor theory served to guide the scope and the data analysis for the multicase study. Ten subcategories emerged from the three themes that aligned with Herzberg’s motivation factors, hygiene factors, and millennial values and attitudes. The 10 subcategories were developed suggesting effective strategies differ by supervisor. Among the 10 subcategories, the …

The Right Message To The Right People: Developing Effective Crisis Response In Cruise Travel, Bingjie Liu

ICHRIE Research Reports

Purpose

The purpose of this study was to provide insights into developing effective crisis responses within the cruise industry. Particularly, this study tested the effects of different crisis responses on individuals’ safety perceptions and cruise travel intentions. This study also tested how individual characteristics; such as past cruise experience and demographic characteristics, may affect the communication outcomes.

Originality/Value

Using an interdisciplinary approach, this study applied crisis communication theories to a cruise travel context. The findings of this study can be directly applied to develop effective crisis responses for hospitality practitioners, which exemplify the essence of translational research.

Relevance of the …

Tourism Taxation, Politics And Territorialisation In Tanzania’S Wildlife Management, Emmanuel Sulle, Holti Banka

Arusha Climate and Environmental Research Centre

Tourism activities occurring on communal lands such as Wildlife Management Areas (WMAs) are increasing in Tanzania. This is the result of natural resources governance reforms aimed to empower communities to manage and benefit directly from resources found in their jurisdictions. This article explores the impacts of taxes imposed on tourism activities occurring on communal lands and the emerging politics of resource and revenue sharing among WMA member villages. In the process, we use empirical data gathered from two WMAs in northern Tanzania between 2006 and 2016. We find that while the current high tax rates on tourism businesses occurring at …