Business Commons^™

Breakfast At Cathal Brugha Street, Menu, 15th May 1997, Dublin Institute Of Technology

Menus of the 20th Century

No abstract provided.

Recycling At Work: Waste Reduction And Recycling In The Las Vegas Hospitality Industry, Darlene M. Cartier

UNLV Theses, Dissertations, Professional Papers, and Capstones

The Las Vegas hotel and restaurant industries generate 27% of the total waste for Clark County, Nevada. In an effort to study and increase recycling participation in the hospitality industry, Las Vegas hotels and restaurants were contacted to participate in a collaborative project between UNLV's Department of Environmental Studies and the Clark County Health District's Environmental Health Division, The project involved interviewing establishments with recycling programs currently in place. Information gathered from interviews and program tours was used to develop programs for hotels and restaurants who were not yet recycling. This thesis contains case studies of restaurants and hotels who …

Bartenders Association Of Ireland - A History, James Peter Murphy

Books/Book Chapters

This publication is a chronology of the Bartenders Association of Ireland, An Cumann Tabhairnithe Eireann (BAI). The BAI evolved from the United Kingdom Bartenders Guild (UKBG) formed in 1934. The book deals with the many physiological, economic, social changes and technological developments in the beverage industry since 1948, it documents the introduction of cocktails and various beverages in Ireland during those years, provides an insight into social history and includes a pictorial record of the past half-century.

This book was reviewed in various trade publications and journals over the years, for example: Crean T & O'Connor E (2000) 'Saochar 25 …

A Model Training Program To Prepare Hotel Service Employment Candidate For Hire, Vancouver, British Columbia, Canada, Kevin Li-Ming Lu

All Graduate Projects

The purpose of this project was to design a model training program to prepare hotel service employment candidates for hire, in selected hotels in Vancouver, Btitish Columbia, Canada. To accomplish this purpose, a review of current literature regarding training criteria for hotel service occupations employment was conducted.

Native American Gaming: Promises And Prospects, Carl J. Pfaffenberg, Carol A. Costello

Hospitality Review

The Indian Gaming Regulatory Act of 1988 was intended to provide a statutory basis for the growth of Indian gaming. This article explains that the intentions of the act, when coupled with court decisions and a competitive economic environment, may be the basis for federal intervention in the gaming industry, specifically for Native American gaming. The author reviews the history of programs and promises, the magnitude of the total gaming industry, and the role of Native American gaming.

Lender Bias Against Smaller Lodging Properties, Raymond S. Schmidgall Ph.D., Cpa, A.J Singh

Hospitality Review

In the face of the changing environment in the hotel industry to one of optimism, the authors were interceded in discovering in a formal way what the smaller lodging community had to say about the availability of loans to their segment of the industry. The article reports on their investigation of the perception of hoteliers of smaller hotels and motels with regard to negative lender bias associated with the size of a lodging property.

Male And Female Hotel Controllers In The '90s, Richard F. Ghiselli, Bai Yuan Chen

Hospitality Review

Female hotel controllers generally are expected to display the same managerial characteristics and are evaluated on the same criteria as male controllers, yet there is a significant difference in their base salaries. The authors explore some of the differences between male and female hotel controllers and make overall comparisons with previously-collected data.

The Proletarian Gourmet, David Walczak

Hospitality Review

Many managers are concerned about the loss of the American work ethic. The author shows that, in spite of alienating work conditions and poos management practice, the work ethic is very strong in the garde manager department of a major five diamond resort hotel.

Lean And Mean Do Not Equal Profitable And Hospitable, Carl P. Borchgrevink, Ronald F. Cichy, Alex M. Susskind

Hospitality Review

Lean and mean hospitality organizations are relevant today. The authors explore research findings from Leader-Member Exchange (LMX) studies, in general, and cite findings from the hospitality industry to make the case for lean and loving hospitality organizations.

An Ethnographic Approach To Understanding Service Quality, Elizabeth Huettman, Judi Brownell

Hospitality Review

The ethnographic research process, which explores human behavior as it relates to its situation, is outlined and illustrated through a hospitality case that explores the ways in which employees come to understand the meaning of service quality The challenges of ethnographic research are reviewed and implications for future research are provided

Recreational Food Service: A Growing Employment Option, Susan S. Hubbard

Hospitality Review

The recreational food service industry represents a wealth of potential job opportunities for graduates of hospitality management degree programs. Most hospitality management curricula are saturated with core courses and basic hospitality education course work, leaving little room for additional components. Recreational food service, however, could be easily integrated into an existing pro- gram and made available for students interested in this growing employment option. The author presents one option as a model curriculum approach.

The Impact Of The Restaurant Critic, Rob L. Heiman

Hospitality Review

Restaurant critiques have an effect on the sales volume of restaurants following the publication of the critique in the target markets’ media. The author discusses data from restaurant operations in the greater Cleveland, Ohio, metropolitan area which have had their operations publicly critiqued, and also addresses the credibility of critics.

My Rules For Success, Dave Thomas

Hospitality Review

Success means something different to everyone. It can mean wealth, power, happiness, or a hundred other things. There are all kinds of success and all kinds of ways to achieve it. I know bus drivers who are as successful as bankers; I know anonymous computer programmers who are now more successful than some of the biggest sports celebrities. Success can take many forms, but the ingredients for success are basically the same

Club Coo Leadership: A Comparative Study Of Industry, Ronald F. Cichy, James B. Singerling

Hospitality Review

A true leader continues the quest for personal knowledge. The quest is designed to better the leader's life, not necessarily the leader's livelihood. While change is a constant in the lives of club leaders, and some days the leader's vision and purpose change, the underlying ideas and convictions remain constant. Many leadership qualities must be present to be an effective leader. The author's survey club chief operating officers to elicit the characteristics and essential qualities of club leadership

Diversity In Education: Profiles Of Students At Fiu's School Of Hospitality Management, Elisa S. Moncarz, William G. O'Brien

Hospitality Review

The authors are conducting a study of career patterns for students enrolled in the Florida International University School of Hospitality Management. A preliminary ethnographic phase of the study was to profile a variety of student participants in order to identify potential factors which might affect career patterns. The result is a fascinating and diverse mosaic of ambitious young people and a wealth of insight for corporate recruiting.

Location, Location, Location: Ensuring A Franchisee's Success, Douglas P. Fisher

Hospitality Review

This article examines effective site selection methodologies and determines if good site selection is a science or something best left to luck. The article provides an overview of the current available literature on site selection and then explores three issues: the wrong way to select a site, sample cases of poor site selection, and effective site selection

Yield Management: Where We've Been, Where We Are, Where We're Going, Marcel R. Escoffier

Hospitality Review

The author describes yield management and the technology used to implement yield management in hotels, issues in usefulness, and legal issues concerning the use of yield management. A look into the future is provided, along with a critique of what further research may be needed in order to raise the level of usefulness of yield management systems in the hotel industry to that found in the airlines.

Hotel Remodeling Impact: Guest Satisfaction At A Family Resort Hotel, Ady Milman

Hospitality Review

A case study of a family resort hotel demonstrated empirical relationships between guest satisfaction and their perception of the hotel's physical appearance, staff attitude, and the guests' age group. The 333 self-administered surveys also provided information about the guests' travel behavior and their experience at the hotel. The predictive regression model confined that the hotel was in need of remodeling, and that potential renovation projects will ultimately result in increased guest satisfaction.

Evaluating The Success Of Lodging Yield Management Systems, Robert K. Griffin

Hospitality Review

Although there are more than 7,000 properties using lodging yield management systems (LYMSs), both practitioners and researchers alike have found it difficult to measure their success. Considerable research was performed in the 1980s to develop success measures for information systems in general. In this work the author develops success measures specifically for LYMSs.

Measuring Hotel Service Quality: Tools For Gaining The Competitive Edge, Robert C. Ford, Susan A. Bach

Hospitality Review

As the hotel industry grows more competitive, quality guest service becomes an increasingly important part of managers' responsibility measuring the quality of service delivery is facilitated when managers know what types of assessment methods are available to them. The authors present and discuss the following available measurement techniques and describe the situations where they best meet the needs of hotel managers: management observation, employee feedback programs, comment cards, mailed surveys, personal and telephone interviews, focus groups, and mystery shopping.

Technology Vendors: Lodging Managers View Support They Receive , Hubert B. Van Hoof, Thomas E. Combrink, Marja J. Verbeeten

Hospitality Review

The authors report on a comparative study of regional differences in the perceptions of lodging managers in the United States, Canada, and the United Kingdom on the support they receive from their technology vendors, and the technology systems they are using. Besides a comparison based on regions, the study also looks at differences of opinions based on property size.

Leader-Member Exchange Paying Attention To Immediate Subordinate Pays Off, Carl P. Borchgrevink

Hospitality Review

The author provides a brief review of leadership seen from the dyadic perspective, also known as leader-member exchange (LMX). This perspective focuses on the relationship between leaders and their immediate subordinates as individuals, with a review of the potential benefits and importance of this perspective. It is evident that hospitality leaders, managers, and supervisors and their organizations may gain much by paying attention to the relationship they have and that they develop with their immediate subordinates

Innovation Leads To World's Largest Casual Dining Company, Joe R. Lee

Hospitality Review

The chairman and CEO of Darden Restaurants, Inc. discusses the growth and success of the Red Lobster chain and the founding of the Olive Garden

In Retrospect: Quest Of Hospitality Faculty For Identity, Donald E. Lundberg

Hospitality Review

It has been 100 years since Iowa State University first offered a program in hospitality education. One of the pioneer educators in the field presents a retrospective based upon a career that spanned much of that period.

Les Frère Jacques, Christmas Eve Menu, 1997, Les Frère Jacques

Menu Collection

No abstract provided.

Photos: Bartenders & Cocktails 1940s-90s Period - Ireland, James Murphy

Other resources

Bartenders Association of Ireland – A History book (1997) 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 …