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Enter Conference 2014 Programme, Patrick Horan

Other resources

No abstract provided.

Bureaus And Beer: Promoting Brewery Tourism In Colorado, Shane Howlett

UNLV Theses, Dissertations, Professional Papers, and Capstones

Beer, wine and spirits are three little words that make lots of people excited. Alcohol can be thought of as a necessity for tourists. In recent years, consumers are becoming more interested in the development and processes behind their favorite libations. This has spurred a new type of tourist; those that are interested in brewery tours, vineyard hopping, or enjoying a day out at their favorite distillery.

The beer industry has seen rapid growth expansion in the U.S. In 1980, there were roughly 100 breweries in the nation and today there are over 2500 (Brewers Association, 2013a). With the rapid …

Business Plan For A Korean Fine-Dining Restaurant In Las Vegas, Jihoon Kim

UNLV Theses, Dissertations, Professional Papers, and Capstones

The Korean food industry is enjoying international attention and growth as the Korean government’s globalization efforts spur the development of Korean restaurants in international markets such as the United States (Korean Food Foundation, 2013). Korean cuisine is being branded as healthy food that harmonizes nutrition and flavor (Jang & Ha, 2009). Now is the time to start new Korean restaurants in the U.S.’s ethnic cuisine market. This paper provides a business plan focusing on a fine-dining Korean restaurant operation in the Las Vegas market, which is currently devoid of such an operation.

Hospitality Review Volume 31 Issue 2 2013, Fiu Hospitality Review

Hospitality Review

No abstract provided.

Hotel Guest E-Questionnaires: Implications For Feedback And Relationships, Alfred Ogle, Nadine Henley, Michelle Rowe, Sybe Jongeling, Stephen Fanning

Hospitality Review

This paper examines the reliability and efficacy of hotel guest e-mail questionnaire compared to the paper questionnaire in the Asian Pacific context. Conducted inPerth,SingaporeandPenang, cities with mature hospitality and tourism industries and a representation of chain and independent deluxe hotels, this exploratory qualitative study examines hotelier views of e-mail guest communication derived from content analysis of guest questionnaires format and content and in-depth interviews with senior hoteliers. The findings indicated that e-questionnaires manifested as e-mails, as a direct replacement of the paper questionnaire, appear to be premature given divergent hotelier views and shortcomings in e-mail response administration. If properly executed, …

Customer Satisfaction Index Of Singapore 2013: Q3 Results, Institute Of Service Excellence, Smu

Research Collection Institute of Service Excellence

The Customer Satisfaction Index of Singapore (CSISG) computes customer satisfaction scores at the national, sector, subsector, and company levels. The CSISG serves as a quantitative benchmark of the quality of goods and services produced by the Singapore economy over time and across countries. This is the CSISG’s seventh year of measurement

Program Fundraising, Tiffany R. Henderson

UNLV Theses, Dissertations, Professional Papers, and Capstones

The purpose of this professional paper is to explore and understand the aspects of fundraising for Career and Technical Education (CTAE) programs, specifically culinary arts programs. The goal is to identify methods to raise funds and who will be the catalyst of providing those funds, and to develop a one, three and five year integrated fundraising plan.

Session 2-3-G: The Consumption Screen For Problem Gambling (Cspg): Why A Penchant For Big Macs May Predict Appetites For Gambling, Matthew Rockloff, Matthew Browne Browne

International Conference on Gambling & Risk Taking

Evidence for a common underlying trait: “Consumptiveness”

Consumptiveness: “A persistent orientation towards acquiring and using resources in excess of a proper accounting of their costs and benefits - resulting in harm.”

simple behaviors that result in immediate, sensation-oriented rewards

• alcohol, caffeine, smoking, illicit drugs, energy-rich foods (including salt)
• Gambling

The Principles And Practices Of Bar And Beverage Management - The Drinks Handbook, James Peter Murphy

Books/Book Chapters

The bar and drinks business is hugely competitive. The key to success or failure between the many beverages and services offered in any bar is the employees who make, market, sell and serve them. Customer expectation and demand is constantly increasing and so it’s crucial for all staff to have comprehensive product knowledge and superior specialized service skills.

The Principles and Practices of Bar and Beverage Management - The Drinks Handbook is an authoritative resource and comprehensive training guide, essential for all students, bartenders, sommeliers, mixologists, waiters and food and beverage practitioners the world over. Written and configured in an …

Principles And Practices Of Bar And Beverage Management, James Peter Murphy

Books

Murphy, J. (2013) The Principles and Practices of Bar and Beverage Management, Goodfellows Publishing Ltd, Oxford, England.

Principles and Practices of Bar and Beverage Management is a comprehensive text and resource book designed to explain the latest developments and new complexities of managing modern bars - be they stand alone or part of larger institutions such as hotels and resorts.

Principles And Practices Of Bar And Beverage Management - The Drinks Handbook, James Peter Murphy

Books

Murphy, J. (2013) The Principles and Practices of Bar and Beverage Management - The Drinks Handbook, Goodfellows Publishing Ltd, Oxford, England.

The Principles and Practices of Bar and Beverage Management - The Drinks Handbook is an authoritative resource and comprehensive training guide, essential for all students, bartenders, sommeliers, mixologists, waiters and food and beverage practitioners the world over. Written and configured in an accessible and user-friendly style, packed with facts, explanatory illustrations and case studies it provides an in-depth knowledge of the products, plus the technical skills, practices and latest developments in the bar and beverage area.

Principles And Practices Of Bar And Beverage Management, James Peter Murphy

Books/Book Chapters

Principles and Practices of Bar and Beverage Management is a comprehensive text and resource book designed to explain the latest developments and new complexities of managing modern bars - be they stand alone or part of larger institutions such as hotels and resorts.

Consumer expectations have changed, and a bar today must deliver an integrated social experience in a safe modern environment, which also offers the latest products and services in a professional and engaging fashion. Against a background of increasing competition and an increasingly sophisticated customer base, this text has been designed to support the bar and beverage skills …

Restaurant Industry Perspectives On Pro-Social Rule Breaking: Intent Versus Action, Catherine R. Curtis Ph.D., Randall S. Upchurch Ph.D., Duncan Dickson Ph.D.

Hospitality Review

The resounding message extracted from the service literature is that employees serve pivotal functions in the overall guest experience. This is of course due to the simultaneous delivery of personalized service provision with resultant consumption of those services. This simultaneous delivery and consumption cycle is at times challenged by a perceived desire to accommodate guest request that may violate, to a greater or lesser degree, an organizational rule. This is important to note because increased interactions with customers enable frontline employees to have a better sense of what customers want from the company as well as from the company itself …

Barlee: Business Plan For An Urban Beer Garden, Marcella M. Lahara

Honors Capstone Projects - All

The development of a business plan is a requirement of all graduating seniors enrolled in the Hospitality Management program. The concepts and development of the businesses are extremely varied. In the particular case of BarLee, an urban beer garden, the idea came from a variety of sources.

BarLee’s layout and format adheres to that outlined by the Small Business Association. The guideline for business development is a standard followed by all small business entrepreneurs. The style of the writing is in the form of a pitch to an investor. The investor may be a bank, in the form of small …

How We Complain: The Effect Of Personality On Consumer Complaint Channels, Riley Allen Berry

UNLV Theses, Dissertations, Professional Papers, and Capstones

The purpose of this study was to explore any connections that may exist between personality types and consumer complaint channels. A sample of 490 undergraduate students at the University of Nevada Las Vegas was surveyed during class time with a paper and pencil survey. The survey consisted of four service failure scenarios each with eleven possible courses of action. Respondents were asked to rate their likelihood to participate in each action on a seven point Likert-type scale. The three personality factors measured against the complaint behavior were Locus of Control, The California Psychological Inventory measure of Sociability, and Cattel's 16 …

The Campus Kitchen At Umass Boston, Liz Moniz

Office of Community Partnerships Posters

The Campus Kitchen at the University of Massachusetts Boston (CKUMB) is a part of The Campus Kitchens Project. CKP, a national network of student volunteers, works to rescue excess food to create meals for those in need. CKUMB opened in 2010 to provide meals for the Dorchester community. By taking the initiative to run a community kitchen, students develop entrepreneurial and leadership skills, along with a commitment to serve their community, that they will carry with them into future careers.

Will Culinary Videos Increase Dietetic Students' Culinary Skills And Food Knowledge?, Jennifer Warren, Leann Schaeffer

Jennifer Warren

A Comparative Study Of Customer Perceptions Regarding Green Restaurant Practices: Fast Food Vs. Upscale Casual, Robin B. Dipietro, Susan Gregory

Hospitality Review

The current exploratory study was designed to determine the impact that green restaurant practices may have on intention to visit a restaurant and willingness to pay more because of those green practices. The study analyzed a convenience sample of 260 surveys from customers in fast food restaurants and 501 surveys from customers in upscale casual restaurants in the Midwestern United States (U.S.) in order to determine if there were differences in the perception of guests regarding these types of restaurants and their green practices. The findings showed that upscale casual restaurant customers believed they are knowledgeable at a higher level …

Job Perceptions Of Citizenship Behavior And Deviance: Musings From Behind The Bar, Catherine R. Curtis Ph.D.

Hospitality Review

The purpose of this research was to examine bartender workplace behavior. This study begins with a review of the literature pertaining to the job of bartending, and positive work behavior (citizenship) and negative (deviant) workplace behavior. Data was collected by semi-structured interview. The bartenders expressed instances of both behaviors and showed support for a newly termed citizenship behavior, norm avoidance.

Qualitative Responses To Pre-Employment Drug Testing In The Foodservice Industry, Miranda Kitterlin, Lisa Moll

Hospitality Review

Employee substance abuse has long time been a topic of concern for the hospitality industry. Operating under the assumption that drug-users, and associated undesirable behavior, can be eliminated from the hiring process, many operations have adopted pre-employment drug-testing policies. Despite being represented across the industry as a major target of effort and resources, it is suggested that the perceived sensitive-nature of the subject has somewhat hindered access to qualitative information. The purpose of this research was to assess and explore the attitudes, beliefs and perceptions of both management and employees in the foodservice industry regarding pre-employment drug-testing and its impact …

Fat Absorption In Commercial French Fries Depending On Oil Type And Coating, Anish A. Parikh, Douglas C. Nelson

Hospitality Review

This study examines the effect of edible coatings, type of oil used, and cooking method on the fat content of commercially available French fries. In contrast to earlier studies that examined laboratory prepared French fries, this study assesses commercially available French fries and cooking oils. This study also measured the fat content in oven baked French fries, comparing the two cooking methods in addition to the comparisons of different coatings’ oil uptake. The findings of this study were that the type of oil used did have a significant impact on the final oil content of the uncoated and seasoned fries. …

Effects Of Restaurant Tax And Price Increases: Implications For Managers, Policy Makers, And Lobbyists, Junghee Han

Theses and Dissertations--Retailing and Tourism Management

Legislation has been proposed in Kentucky that would authorize city legislative bodies to levy a tax on restaurant meals of no more than 3%, regardless of the size of the city. The bill has garnered attention from Kentucky Travel Industry Association, the Kentucky Restaurant Association, and local tourism and restaurant organizations and associations that oppose the tax. The Kentucky League of Cities, an organization that represents the interests of city governments, supports the tax. The purpose of this research was to examine how a change in the tax rate on restaurant meals would affect restaurant demand. Effects of changes in …