Business Commons^™

School Of Culinary Arts & Food Technology - Winter Newsletter 2017, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Winter Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed leading up to the Winter period of 2017. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' Friends of Culinary Arts (sponsors).

An Integrated Framework For Staffing And Shift Scheduling In Hospitals, Wael Rashwan

Doctoral

Over the years, one of the main concerns confronting hospital management is optimising the staffing and scheduling decisions. Consequences of inappropriate staffing can adversely impact on hospital performance, patient experience and staff satisfaction alike. A comprehensive review of literature (more than 1300 journal articles) is presented in a new taxonomy of three dimensions; problem contextualisation, solution approach, evaluation perspective and uncertainty. Utilising Operations Research methods, solutions can provide a positive contribution in underpinning staffing and scheduling decisions. However, there are still opportunities to integrate decision levels; incorporate practitioners view in solution architectures; consider staff behaviour impact, and offer comprehensive applied …

School Of Culinary Arts & Food Technology - Autumn Newsletter 2017, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Autumn Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed leading up to the Autumn period of 2017. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (sponsors) and all the school's industry bodies and trade associations.

Memories And The Wine Tourism Experience, Margaret Connolly

Conference papers

No abstract provided.

School Of Culinary Arts & Food Technology - Summer Newsletter 2017, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Summer Newsletter captured rfgw many events, research, awards, significant contributions ans special civic and community activities which the students and staff members of the school have successfully completed leading up to the summer period of 2017. These activities could not be completed without the on-going and active support of the schools 'INSPIRED' friends of Culinary Arts (sponsors).

An Investigation In The Methodological Approaches Used In Doctoral Business Research In Ireland, Paul Mc Manus, Sue Mulhall, Mohamed Ragab, Amr Arisha

Conference papers

The sizeable increase in doctoral business research in Ireland over past decades is characterised by a diversity of research paradigms and the methods applied. To achieve research objectives, doctoral researchers should identify the methodological framework of inquiry that they will use to address and answer their research question. This involves taking a stance on divergent philosophical assertions such as ontology and epistemology, which reflect how they view the world. Researchers often proceed to select what is believed to be the best- suited research approach – either qualitative, quantitative, or a mixture between them – with their corresponding subset of data …

Erasmus Mobility Report: Alsace/Vosges, Diarmuid Murphy

Reports

This visit was made under the Erasmus Mobility + Programme and was a reciprocal visit following Mr. Ghislain Didier’s visit to SCAFT in 2016.

The Host Institute were Maison familiale Rurale in Saulxure sur Moselette in the Vosges Mountains in Alsace in Eastern France.

School Of Culinary Arts & Food Technology - Spring Newsletter 2017, James Peter Murphy

Other resources

The School of Culinary Arts & Food Technology - Spring 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 and including the Spring period of 2017.

School Of Culinary Arts & Food Technology - Spring Newsletter 2017, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Spring Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed leading up to the Spring period of 2017. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (sponsors).

An Investigation Of The Factors Influencing Consumer Wine Choice, Margaret Connolly

Conference papers

No abstract provided.

Report-France-Ireland Network For Culinary Arts, Hospitality & Tourism (Ficaht), Diarmuid Murphy

Reports

The purpose of the conference was to explore staff and student mobility under the Erasmus Mobility Programme and the Erasmus Plus Programme. Representing SCAFT were Mr. James Fox and Mr. Diarmuid Murphy as well as D.I.T. placement officer Ms Oonagh Birchall. Also in attendance were lecturers from a number of IoT’s in Ireland.

Around The Table : A Project About Food In Dublin, Dublin’S Culture Connects

Academic Publications

A project about food, with Dublin City Council and The National Library, prompted by a bid for European City of Culture 2020, which takes in the area of the city from the mouth of the River Liffey up to Stoneybatter on the Northside, and involves retired Dockworkers, a homework club on Greek Street, a group of women who grew up near the markets, and several other communities we don’t know exist yet but will want to know more about — to be concluded inside three months?” Oh yes. In our role of boisterous intruders in these selfcontained, well-hidden worlds, we …