Business Commons^™

A Comparative Study Of Indicator Bacteria Present In Ice And Soda From Las Vegas Food Establishments, Kimberly Jo Hertin

UNLV Theses, Dissertations, Professional Papers, and Capstones

Microbial analysis has long been used as an indicator of water quality. Since the passing of the Safe Drinking Water Act in 1974, microbial standards have been strictly set by the Environmental Protection Agency (EPA) to ensure that the public health is protected from bacterial pathogens. The bacteriological quality of water generally deteriorates as it travels from water treatment facilities through the main distribution system and into private plumbing and distribution systems. For example, Heterotrophic Plate Count (HPC) values typically increase once the water has entered plumbing devices such as beverage vending machines. Upon reaching a private facility, the opportunity …

How To Conduct A Successful Tea Tasting Event, Kaye L. Polivka

UNLV Theses, Dissertations, Professional Papers, and Capstones

Hosting a tea tasting event can be challenging for small tea shop owners or owners new to the industry. Knowledge of tea is not a guarantee a tea tasting will be a success. This handbook will be a reference for tea rooms, coffee shops, spas, restaurants, hotels, and gourmet retail outlets or shops to use when planning a tea tasting events. The objective is to provide tea rooms, coffee shops, spas, restaurants, hotels, gourmet retail outlets or shops and others in the tea industry with the tools to hold a successful tea tasting event. Each tea tasting event will have …

Business Plan For 1st Street Diner And Nightclub, Brian D. Deets

UNLV Theses, Dissertations, Professional Papers, and Capstones

A business plan was created for a diner and nightclub located in downtown Des Moines, Iowa, and the concept was found to be unique to the Des Moines area. The downtown community is home to sixty-six American-cuisine eateries, is under continued development, and looking to house more restaurant and entertainment establishments. Des Moines has a five-county metropolitan area with a population of 562,000 and Des Moines alone is home to 200,000 people. The downtown community is growing, and with the projected employment outlook to rise 11%, downtown’s 77,000 employees will also increase. These findings suggest that there is a market …

Sunshine Café: A Breakfast Restaurant Business Plan, Lillian I. Burrow

UNLV Theses, Dissertations, Professional Papers, and Capstones

Purpose:

The purpose of this paper is to create a business plan for the SunShine Café. While the commonly known statistic of 90% of restaurants fail within the first year is false, approximately 60% of restaurants do fail within their first three years of operation (Parsa, Self, Njite, & King, 2005). The problem for entrepreneurs starting a restaurant is how does one reduce this risk of failure.

One way to minimize this risk is to create a business plan. Thus the main objective of this paper is to create a business plan that will not only help the restaurant develop …

Business Plan For U.S. Based Soup And Salad Franchise Restaurant In Beijing, China, Xin Xu

UNLV Theses, Dissertations, Professional Papers, and Capstones

Purpose:

The purpose of this paper is to build a business plan for American soup and salad buffet style restaurant franchisors who want to expand their business in Beijing, China. It will focus on analyzing the potential consumers, menu, price, location, and local competitors for such a restaurant.

Unlv Magazine, Cate Weeks, Afsha Bawany, Gregean Wingert, Shane Bevell, David Wrobel, Tony Allen

UNLV Magazine

No abstract provided.

Cstem: An Evolution In The Sensory Evaluation Of Alcoholic Beverages (In Consideration Of A Modern Alternative To The Traditional Alcohol Spirits Tasting Method), Adam B. Carmer

UNLV Theses, Dissertations, Professional Papers, and Capstones

C:STEM (Carmer Spirits Tasting Enhancement Method) (See Appendix A) is a proposed alternative to the traditional spirits tasting method (defined as seeing, smelling, tasting) (See Appendix B) established as the prevailing industry standard among spirits professionals, aficionados and general consumers. This research is intended to evaluate and demonstrate the difference between the prevailing traditional tasting method and C:STEM for the accuracy of objective tasting criteria, subjective evaluations and hedonistic experiences.

Who Calls The Shots In Dining Customer Service, Kendi Root

UNLV Theses, Dissertations, Professional Papers, and Capstones

Introduction:

Americans have become impatient with poor dining service standards. Some believe a depressed economy, lack of skilled labor, and even bad customers have contributed to a new epidemic (Kim & Chen, 2010). Bottom line, most paying customers probably prefer a pleasant service staff to an unpleasant one. Service staff with pleasant personalities and positive attitudes impact the customer experience and overall satisfaction (Ryan & Ployhart, 2003; Barrash, & Costen, 2008). Grandey in 2003 coined this “QSD” or quality service delivery.

Case Synopsis:

The case study depicts a critical service incident with a dining service encounter in an upscale, full …

Sustainability’S Correlation To Profit, Cheryl Annissa Drummond

UNLV Theses, Dissertations, Professional Papers, and Capstones

Sustainability and its correlation to profits in hospitality institutions is the subject of this paper. The lack of knowledge about sustainability and the benefits of sustainable practices are discussed. The evaluation of a GreenSeal (2010) Bronze certification G46-Restaurant audit is also examined. Research includes the review of industry experts’ findings on the subject and the social costs and benefits are evaluated based on the goal of economic, ecological, and social sustainability.

Identifying Green Meetings In The Hospitality Industry, Shin Yi (Felicity) Chiou

UNLV Theses, Dissertations, Professional Papers, and Capstones

Purpose:

The purpose of this paper is to identify what constitutes green meetings in the hospitality industries with special attentions on the applications of modern technologies and marketing strategies. This professional paper will search and collect the related literature reviews and existent practices with green ideology in hospitality to clarify the myth and difficulties of being green and help the readers or potential advocates better understand green meetings and adopt them.

The Interface Of Technology In Culinary Arts Education, Robert C. Cawley

UNLV Theses, Dissertations, Professional Papers, and Capstones

Introduction:

A culinary educator must make many decisions that affect the day-to-day activities in both the classroom and the lab. One of the more important decisions is how to select the most appropriate technology to implement for use in teaching and administrative activities. The research presented here is intended to help the educator identify specific needs, decide where the use of technology is desirable, and offer information designed to help the educator make an informed decision about using technology as a teaching tool.

Purpose Statement:

The purpose of this paper is to inform the culinary educator about the technology available …