Business Commons^™

Customer Satisfaction Index Of Singapore 2012: 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, sub-sector, 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 sixth year of measurement.

Competition And Price Wars In The U.S. Brewing Industry, Jayendra Gokhale, Victor J. Tremblay

Accounting, Economics, Finance, and Information Sciences - Daytona Beach

The behavior of the macro or mass-production segment of the U.S. brewing industry appears to be paradoxical. Since the end of Prohibition in 1934, the number of independent brewer has continuously declined while the major national brewers, such as Anheuser-Busch, Miller, and Coors, have gained market share. In spite of this decline in the number of competitors, profits and market power have remained low in brewing. Iwasaki et al. (2008) explain this result by providing evidence that changes in marketing and production technologies favored larger brewers and forced the industry into a war of attrition, in which only a handful …

Analysis Of The Upscale/Fine Dining Sector In The Restaurant Industry, Volha Ban

MBA Student Scholarship

Upscale segment of the restaurant industry makes up approximately 10% of total U.S. restaurant sales (Trends in Fine Dining, 2011a). Severe impact of the economic downturn on the fine-dining segment demonstrated the 13% decline in customer visits in 2009 what triggered steep decline in sales.

In 2011 industry experienced positive tendency and renewed interest to high-profile steakhouse chains and upscale seafood restaurants. As National Restaurant News stated “…fine-dining restaurants will remain popular as long as they continue to offer individuality, food quality and more casual setting …”(Trends in Fine Dining, 2011a). Trend of casualization in fine dining led to the …

F.A.C.E.S. (Faculty Academic Community Education Showcase): Professional Growth Experiences In A Career University, Paul J. Colbert, Ph.D.

MBA Faculty Conference Papers & Journal Articles

Institutes of higher education exist for the purpose of developing, fostering, nurturing, and stimulating the intellectual growth and development of students. The core values of a college education provide students conceptual and practical educational opportunities that focus on improving their skills and knowledge. These skills and knowledge translate into purposeful, real-life learning experiences. However, in the academic community, learning is not restricted to students. Faculty, too, must be supported and provided opportunities for personal and professional growth and development. Although professional development is not a novel concept in the education profession, schools often take up the gauntlet, but fall short …

Pyramids Of Pink Shrimp: A Brief History Of Las Vegas Dining, 1940s-1970s, Su Kim Chung

Library Faculty Publications

Restaurant dining has always been one of the great attractions of Las Vegas. From its budget buffets and 99 cent shrimp cocktails, to the showrooms of yesterday's production shows, and today's haute cuisine restaurants run by celebrity chefs, dining has added a rich and tasty dimension to the Las Vegas tourist experience. Local residents have also long been attracted to the wide variety of restaurants that have grown along with the city since the construction of the first hotel/casino resort (El Rancho Vegas) on old Highway 91 in 1941. Hotels along the Las Vegas Strip (and a few downtown) have …

Menu, 2012, Gallagher's Boxty House

Gallagher's Boxty House

No abstract provided.

Management By Menu, Mark Lavern Badeaux

A with Honors Projects

This project includes a PowerPoint presentation and excel worksheet explaining the procedures in how to manage and succeed in a food service operation.

Shaken Not Stirred – The Evolution Of The Cocktail Shaker, James Peter Murphy

Conference papers

The paper 'Shaken not Stirred – The Evolution of the Cocktail Shaker' was presented at the 1st Dublin Gastronomic Symposium which was held at the DIT, College of Arts & Tourism in 2012.