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The Impact Of Covid-19 On Hispanic Restaurants In South-Central Texas: A Qualitative Study, Javier Apolinar

Theses & Dissertations

Research Focus. The COVID-19 pandemic generated a major crisis for the restaurant industry in 2020 and 2021. The nationwide shutdown resulted in widespread restrictions on social gatherings, significantly impacting this industry. Hispanic businesses were not immune to this crisis, and its impact had profound effects on small businesses.

Most of the research in this field has primarily concentrated on small businesses and entrepreneurship under favorable circumstances, highlighting factors such as entrepreneurial drive, maximizing profits, taking risks, developing ideas, and promoting fair competition. Consequently, the current body of research is insufficient and fails to address the specific experiences of minority small …

Online Food Delivery Platforn Use By Restaurants, Jessica Felix Martinez

Open Access Theses & Dissertations

During the COVID-19, many restaurants were forced to adopt online food delivery platforms such as Door Dash, Uber Eats to serve their clientele. In this dissertation, I examine the following research question: what challenges and benefits did restaurant managers consider to adopt online food delivery platforms during the COVID-19 pandemic? To answer this question, I present three essays. In the first essay, I reviewed the existing academic and practitioner literature on the research context, identified the major players in the food delivery industry, and summarized the challenges that restaurants faced during the pandemic. In the second essay, I identified what …

Gmo Products And The Food Industry: A Literature Review Of Opinions And Behaviors By U.S. Restaurants, Jake Harrison, Kenneth Bartkus

Curiosity

The health implications of genetically modified organisms (GMOs) have been the subject of considerable debate in the literature. One aspect of the debate is the apparent disconnect between what is reported in the scientific communities and what is reported in the general public. Specifically, it has been reported that while “Nearly 9 out of 10 scientists from the American Association for the Advancement of Science say GMOs are ‘generally safe’ to eat, more than half of the general public believe it is not a good idea.” This presents somewhat of a dilemma for companies, such as restaurants, who are involved …

Cocktail Menus Ireland (1970s-2020) Version 1, James Murphy

Other resources

Cocktail Menus Ireland (1970s-2020) Version 1 highlights a small selection of cocktail menus from cocktail bars, public bars, hotel bars and Cocktail Clubs covering the period of 1970 up to 2020. These menus and their recipes help to identify the creativity, innovation and attention to detail in which the establishments highlighted here and their staff (cocktail bartenders, mixologists and management teams) poured into these menus. The menus also highlight the changing drinks fashions, how cocktail prices began to change, the variety of ingredients, the rise of the crafted approach towards ingredients sourcing and preparation. The impact of visual graphic illustrations, …

The Effect Of The Minimum Server Wage On Restaurant Guest Tipping Behavior And Perceptions, Jason Tang

UNLV Theses, Dissertations, Professional Papers, and Capstones

Restaurant server income is predominantly composed of tips received from guests and the minimum server wage received from restaurants. Grounded in equity theory, this dissertation investigated the effect of the minimum server wage, in combination with established antecedents of voluntary tipping, on tipping rate and examined guest perceptions of fairness of the minimum server wage and three prevalent tipping policies (voluntary tipping, automatic service charge, and service inclusive pricing). Two experiments were conducted, a 2 (minimum server wage) x 2 (service quality) experimental design, and a 2 (minimum server wage) x 3 (tipping policy) experimental design. The results revealed that …

Overcoming Fraud & Dishonesty In The Hospitality Industry, James Peter Murphy

Conference papers

The licensed industry is an increasingly competitive market place, many bars have responded by empowering staff and undertaking structural and management reforms in recent years. Undoubtedly, these changes have significantly raised the levels of customer service and enhanced customer satisfaction. Paradoxically these changes, combined with the responsibilities allocated to bar staff and management to supervise and manage bars with autonomous control have created more fertile conditions, scope and opportunity for dishonest actions by staff members.

The way licensed premises approach the issue of staff fraud is changing in response to the increased risk. Many bars have historically been anxious to …

The Influence Of Servicescape And Local Food Attributes On Pleasure And Revisit Intention In An Upscale-Casual Dining Restaurant, Robin B. Dipietro, Jeffrey Campbell

Hospitality Review

The current study looks at the relationship between servicescape, emotional product involvement, perceived quality of local foods, the positive emotion of pleasure, and revisit intention in an upscale buffet style restaurant on a university campus in the Southeastern U.S. Test results show positive relationships between all of the constructs in the proposed conceptual model. The study also gives practitioners and academics insights into practices that can help to market the use of local foods through the restaurant environment in order to engage emotionally involved customers. This marketing can illicit pleasurable feelings and increase perceived product quality of local foods with …

The Impact Of Nutrition Information Delivery Methods On Restaurant Consumers' Attitudes And Behavior, Jiaqi Zhu

Open Access Theses

Zhu, Jiaqi. M.S., Purdue University, December 2013. The Impact of Nutrition Information Delivery Methods on Restaurant Consumers' Attitudes and Behavior. Major Professors: Barbara A. Almanza, Carl A. Behnke.

Obesity is a major public health threat. It not only creates challenges for those who are obese and overweight, but also brings an economic burden to the whole society. One important contributing factor for obesity is food eaten away from home, which accounts for more than 40% of American's food budget. Although chain quick-service restaurants are required by law to post calorie information on menus and menu boards, the efficacy of menu …

Global Expansion Of U.S. Fast Food Restaurants : A Case Study Of Mcdonald's In Italy, Bejamin Weyers

Honors Scholar Theses

A case study of McDonald's success in Italy and the global ventures of other fast food restaurants. This paper uses strategies learned by McDonald's as recommendations for other similar companies in their global expansions.

Illegal Substance Abuse In The Full-Service Restaurant Industry: An Evaluation Of Pre-Employment Drug-Testing, Miranda Kitterlin

UNLV Theses, Dissertations, Professional Papers, and Capstones

The purpose of this research is to assess the effect of pre-employment drug-testing policies on employee attitudes and aspects of work performance in the full-service restaurant industry. Specifically, this study attempts to compare the rate of absenteeism, turnover, and work-related accidents and injuries in full-service restaurants with pre-employment drug-testing policies against the aforementioned aspects of work performance in full-service restaurants without pre-employment drug-testing polices. This research also attempts to explore the perceptions, attitudes, and beliefs of full-service restaurant hourly employees and management staff in regards to pre-employment drug-testing policies in the full-service restaurant industry. For the purpose of this study, …

Examining The Influence Of Restaurant Green Practices On Customer Return Intention, Audrey L. Szuchnicki

UNLV Theses, Dissertations, Professional Papers, and Capstones

In recent years there has been an increased awareness of how the actions of the foodservice industry are effecting the environment. With this awareness we have begun to see a change in priorities for both new and existing businesses. At the forefront of this change in the "green" direction is the GRA who certifies how eco-friendly an establishment is based on its' environmental guidelines. This study will examine the correlation between customer return intention and the institution of green practices within a restaurant setting. The expected outcome would be that a restaurant that is certified green or, implementing measures to …

Training And Service Quality: A Case Study Analysis Of Regional Australian Restaurants, Grant Cairncross, Simon J. Wilde, Lucinda Hutchinson

Dr Simon J Wilde

The incorporation of training procedures, both formal and informal, within hospitality firms is recognised as a vital element in achieving sustainable perceived service quality. Yet, despite this importance, relatively little is known about the extent, nature and determinants of training in hospitality firms in regional Australia. Restaurants in particular have proven hard to analyse because many are what the Australian Bureau of Statistics calls micro-businesses who employ less than five staff, or are small businesses with five to twenty employees, and have little in the way of training resources and expertise in the area. An examination of six restaurants in …

Promoting Investments In Intangible Organizational Assets Through Aligned Incentive Compensation Plans, Susan B. Hughes, Craig B. Caldwell, Kathy A. Paulson Gjerde

Scholarship and Professional Work - Business

In order for large companies to continue to compete and expand in the global business world, it is important that the performance and compensation of strategic business unit managers are aligned with the organization’s overall long-term goals and strategies.

A Guide To The Management & Operation Of A Chinese Restaurant In The United States, Wen-Chiung Huang

Theses

Before writing this thesis, the reason I choose for the issue of management and operation of Chinese restaurant is not because so much mass communication was related. It is the idea of the restaurant business how it to be created by using media or people's words of mouth. It is difficult to start a new business in the foreign country. Restaurant business does the same. In the early a late age of immigration, people realized only work hard can made a better life for themselves and their next generation. They started have their own business, created job opportunity even contributed …

Bartenders And Cocktails Of Ireland 1994-1998: Extracts From ‘Bartenders Association Of Ireland: A History Extended Version, James Murphy

Other resources

Bartenders Association of Ireland – A History book captured the many social and professional practice events, awards, new drinks and hotels services launched, significant bar and cocktail industry people and their contributions plus the many community activities which the bartenders and members of the Bartenders Association of Ireland (BAI) have successfully completed from the 1940s up to the late 1990s. The successful completion of these activities would not be been possible without the active and on-going support of the many Irish and international drinks and hospitality establishments (association supporters) and the association’s membership and active support of initially the UKBG …

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).

Bartenders And Cocktails Of Ireland 1985-1988: Extracts From ‘Bartenders Association Of Ireland: A History Extended Version, James Murphy

Other resources

Bartenders Association of Ireland – A History book captured the many social and professional practice events, awards, new drinks and hotels services launched, significant bar and cocktail industry people and their contributions plus the many community activities which the bartenders and members of the Bartenders Association of Ireland (BAI) have successfully completed from the 1940s up to the late 1990s. The successful completion of these activities would not be been possible without the active and on-going support of the many Irish and international drinks and hospitality establishments (association supporters) and the association’s membership and active support of initially the UKBG …

Bartenders And Cocktails Of Ireland 1982-1985: Extracts From ‘Bartenders Association Of Ireland:A History Extended Version, James Murphy

Other resources

Bartenders Association of Ireland – A History book captured the many social and professional practice events, awards, new drinks and hotels services launched, significant bar and cocktail industry people and their contributions plus the many community activities which the bartenders and members of the Bartenders Association of Ireland (BAI) have successfully completed from the 1940s up to the late 1990s. The successful completion of these activities would not be been possible without the active and on-going support of the many Irish and international drinks and hospitality establishments (association supporters) and the association’s membership and active support of initially the UKBG …

Bartenders And Cocktails Of Ireland 1979-1982: Extracts From ‘Bartenders Association Of Ireland: A History Extended Version, James Murphy

Other resources

Bartenders Association of Ireland – A History book captured the many social and professional practice events, awards, new drinks and hotels services launched, significant bar and cocktail industry people and their contributions plus the many community activities which the bartenders and members of the Bartenders Association of Ireland (BAI) have successfully completed from the 1940s up to the late 1990s. The successful completion of these activities would not be been possible without the active and on-going support of the many Irish and international drinks and hospitality establishments (association supporters) and the association’s membership and active support of initially the UKBG …