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Full-Text Articles in Business
School Of Culinary Arts & Food Technology Autumn Newsletter 2016, James Peter Murphy
School Of Culinary Arts & Food Technology Autumn Newsletter 2016, James Peter Murphy
Other resources
The School of Culinary Arts & Food Technology - Autumn Newsletter captured the many events, research, awards, significant contributions and special activities which the students and staff members of the school have successfully completed leading up to the Autumn period of 2016.
Understanding The Dynamic Behaviour Of Three Echelon Retail Supply Chain Disruptions, John Crowe, Mohammed Mesabbah, Amr Arisha
Understanding The Dynamic Behaviour Of Three Echelon Retail Supply Chain Disruptions, John Crowe, Mohammed Mesabbah, Amr Arisha
Conference papers
It is often taken for granted that the right products will be available to buy in retail outlets 7 days a week, 52 weeks a year. Challenges in achieving this continued on-shelf availability range from recession hit demand patterns to cost reduction driven strategies. Irish government initiatives to brand the country as a sustainable, reliable provider of food retail supply chains has resulted in increased importance on decision maker accuracy. The vulnerability of retail supply chain’s (RSC) to disruption is another catalyst in the complexity of the decision making process and a more robust understanding of disruption behavior is needed. …
National Hospitality Conference 2014: A Report, James Peter Murphy
National Hospitality Conference 2014: A Report, James Peter Murphy
Reports
The 2014 National Hospitality Conference took place on November 3rd and was held at the Four Seasons Hotel, Ballsbridge, Dublin. The main theme of this year’s conference was ‘Preparing for growth’ , DIT Bar Studies students from the School of Culinary Arts & Food Technology joined delegates in debating and discussing the significant issues surrounding the conference theme.
National Hospitality Conference 2013: A Report, James Peter Murphy
National Hospitality Conference 2013: A Report, James Peter Murphy
Reports
Theme of the Conference – Doing business better
Excelling In Supply Chain Management: Logistics And Supply Chain Management Excellence In A Volatile Global Environment, Edward Sweeney
Excelling In Supply Chain Management: Logistics And Supply Chain Management Excellence In A Volatile Global Environment, Edward Sweeney
Practitioner Journals
No abstract provided.
Managing An Agile Supply Chain:Supply Chain Agility In The Food And Drink Industry: The Key To Further Enhancing Shareholder Value, Edward Sweeney
Managing An Agile Supply Chain:Supply Chain Agility In The Food And Drink Industry: The Key To Further Enhancing Shareholder Value, Edward Sweeney
Practitioner Journals
No abstract provided.
A Moveable Feast: The Changing Dynamics Of Food Supply Chains In Ireland, Edward Sweeney
A Moveable Feast: The Changing Dynamics Of Food Supply Chains In Ireland, Edward Sweeney
Practitioner Journals
No abstract provided.
Do Companies In The Food Sector Measure Up?, Geraldine Mchugh, Edward Sweeney, Philip Mccormack, Austin Smyth
Do Companies In The Food Sector Measure Up?, Geraldine Mchugh, Edward Sweeney, Philip Mccormack, Austin Smyth
Conference papers
No abstract provided.
Dublin College Catering 1941-1991 (Cathal Brugha St, Dublin 1), Noel O'Connor
Dublin College Catering 1941-1991 (Cathal Brugha St, Dublin 1), Noel O'Connor
Other resources
This book was compiled to celebrate the 50th Anniversary of the Dublin College of Catering, Cathal Brugha Street in 1991. This college has played a central role in the development of education for the hotel, catering and tourism industry in Ireland over these 50 years leading up to 1991. As the College (now referred to as The College of Arts and Tourism, enters 2019, the work continues servicing the educational and skills needs of wider culinary and hospitality industries in Ireland and abroad).