Business Commons^™

The Center Of Success: A Case Study On Hilton's Company Culture, Elsie G. Lamo

Experience Industry Management

Company culture is an essential element to the success of any organization. This is especially true in the hospitality industry where positive employee experiences are vital to customer satisfaction. The purpose of this study was to examine the company culture of Hilton. Data were sourced primarily from Hilton websites, third-party websites, and academic articles. This study found that Hilton’s culture is shaped by compelling mission, vision, and value statements that drive every organizational aspect. Additionally, award-winning reward, recognition, and training programs sustain and reinforce a culture that grants Hilton a unique competitive advantage. To maintain market leadership, Hilton must continually …

Reinventing The Wheel: Comparing Family Friendly Vegas And Adult Friendly Vegas Revenue Growth, James Vaughn

International Conference on Gambling & Risk Taking

The one constant for Las Vegas is change, always looking for the Next Big Thing™. In the 1990s, Las Vegas engaged in a grand experiment: roller coasters, amusement parks, family pools and shows. In the 2000s, Las Vegas reinvented itself back to its roots: condo not amusement parks, sensual not swashbuckling shows, topless European ultra-pools not kiddie pools. While the house always wins, did the casinos of the 1990s or 2000s beat the ultimate house, going beyond nominal revenue growth into the jackpot of real revenue growth?

Gamesense Interactions: Improving Guest Experience With Responsible Gaming, Richard Taylor

International Conference on Gambling & Risk Taking

How do conversations about responsible gambling impact the employee and guest experience?

With the implementation of GameSense and its strong ties to our loyalty marketing program, M life Rewards, MGM Resorts endeavors to answer that very question. Through focus groups research, interaction surveys, and on the ground conversations with casino employees, we are learning a lot about our innovative approach to responsible gambling.

During this lightning talk, Director of Responsible Gaming, Richard Taylor, will provide a typical GameSense interaction, and a very brief summary about GameSense and why it's critically important to make RG a focal point of guest experience.

Female Leadership In Gaming: Where Are They & Where Are They Missing?, Toni Repetti, Shekinah Hoffman

International Conference on Gambling & Risk Taking

Women account for over half the gaming workforce, but there is still a gap in leadership. Men continue to dominate casino executive and board positions and this is not representative of the front-line workforce. This presentation uses a database of 10, 950 management positions in 972 United States casinos to evaluate the facts, not perceptions. The database consists of 567 commercial and 405 Native American casinos, which are evaluated separately and in combination. Results show women hold 35.5% of manager and above positions when evaluated overall, but there is a significant difference when evaluated by type of operations. Commercial casinos …

A New Pedagogy For Enhancing Innovation In The Hospitality Classroom, Robert Rippee

International Conference on Gambling & Risk Taking

A new pedagogy on the instruction of innovation in higher education was developed using a grounded-theory approach. Multi-disciplinary students were guided through a systematic process in interdisciplinary learning, problem-based learning and experiential learning along a journey to create innovative solutions to address friction points in the hospitality industry. The proposed pedagogy integrates the innovation process and the business model canvas methodology as the standard business model in today’s startups.

Sports Betting And Indian Gaming: Overcoming Barriers To Market Entry And Integration Of Sports Books Into Tribal Casinos, Steve Light

International Conference on Gambling & Risk Taking

Abstract

Even before the U.S. Supreme Court issued its decision In Murphy v. NCAA (2018) permitting states to legalize sports wagering, the biggest brand-names in gaming worldwide were positioning themselves to capitalize on the fan base for America’s most recognizable sports leagues.

Sports wagering already is up and running in five states; analysts predict that more than half the states will legalize it within five years. Many will be among the 29 states that currently have casinos owned and operated by American Indian tribes in this $32.4 billion market segment.

There is no firm sense and little data pointing to …

Current Problem Gambling Countermeasures And Responsible Gaming Dissemination Issues In Japan, Naoyuki Nishimura Phd Md

International Conference on Gambling & Risk Taking

Activities such as pachinko, pachi-slot and public sports race betting make up Japan’s unique gambling culture. When the “the Gambling Addiction Countermeasures Act” and “the Integrated Resort (IR) Development Act” were passed by the Japanese Diet in July 2018, gambling in Japan has begun the move to a new stage. In preparation of IR developments, there will be measures enacted at the national government level on problem gambling from existing activities, and discussions have started on how to prevent the negative influence created from casinos in the IRs. The problem gaming countermeasures which just started in Japan face many issues …

Back Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Pani Puri, created by students of ICI

國際廚藝學院學員用心烹調的印度街頭小吃Pani Puri

Class Acts 學院消息, Ici Editorial Team

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Recipes for success 成功之道

The International Culinary Institute (ICI) and its sister institutions, the Hotel and Tourism Institute (HTI) and the Chinese Culinary Institute (CCI), provide students with an array of fun and educational opportunities

國際廚藝學院及與其相輔相成的酒店及旅遊學院和中華廚藝學院，積極為學員提供各種學習機會，讓學員透過校內課程增長知識之餘， 更可與專家交流及參加特別活動和比賽，開拓視野

Day In The Life 餐飲人生, Vivian Mak

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Angela Ling 凌頴芬

Graduate of ICI's Bakery Course and Pastry Chef at Supreme-Pacific Confectionery Limited

國際廚藝學院西式包餅課程畢業生，現為卓越太平洋糖果有限公司的餅廚

Plat Du Jour 名菜解構, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Signature showcase

示範作

Finnish chef Jaakko Sorsa imbues his creations with a sense of his culinary culture

芬蘭大廚Jaakko Sorsa喜歡在菜式裡融入自己的烹調文化

Is Fine Dining Dying? 高級餐飲輓歌高唱？, Anna Cummins

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Starched linens, portentous waiters and three-month waiting lists are no longer the automatic hallmarks of haute cuisine. With restaurants offering bar seating, no reservations and sharing plates, and removing airs and graces from the high-end eating experience, can the old guard survive the casual fine dining revolution?

高級餐廳不再等同於平滑無縐的枱布、高傲的侍者和長達三個月的訂座名單。吧枱座位、無需訂座、共用餐桌的休閒高級餐廳的興起，會否令氣氛拘謹的傳統高級餐廳奏起輓歌？

Less Is More 化腐朽為佳餚, Payal Uttam

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Through creative cooking, pioneering chefs are using food waste and overlooked ingredients to change our relationship with produce and the way we eat, thereby creating a more sustainable food culture.

廚師們發揮創意，將廚餘和備受忽視的食材變成可口美食，改變我們跟農產品的關係和飲食習慣，從而創造可持續發展的飲食文化。

Shaking It Up 搖出不一樣的精采, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Meet the beverage professionals who are mixing things up behind the bar and bringing creative contemporary cocktails - and mocktails - to the table

才華橫溢的調酒大師分享他們的創作之道。

Natural Selection 天擇之糧, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Three basic raw ingredients. The magic and mystery of microorganisms. Time-honoured techniques. It's no wonder that the world is going wild for authentic, artisanal bread.

三種基本原料、奇妙而神秘的微生物、歷史悠久的方法…… 無怪乎大家都對傳統手工麵包趨之若鶩。

Journey To The West 西遊記, Kate Farr, Rachel Read

AMBROSIA 客道 : The Magazine of The International Culinary Institute

French haute cuisine is often considered the foundation of Western European dining, but nowadays, countries are developing distinct culinary identities of their own.

備受法國高級料理影響的西歐菜已紛紛邁開新的步伐，發展自己獨有的烹飪風格。

Portrait Of An Artist 廚藝家, Kee Foong

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Notorious for eschewing meat and fish at his Paris restaurant Arpège, visionary chef Alain Passard is equally renowned for his inspirational role as a mentor.

因突然宣布其巴黎餐廳Arpège停止供應魚類和肉類菜式而名噪一時的Alain Passard，不僅自己擁有遠大的目光，在培育人才方面也成績斐然，麾下人才輩出。

Features

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Lexicon 專業詞彙, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Look sharp

吃醋

Acid can brighten and enliven a dish. With the wide range of vinegars available, each with its own personality, there are many ways to perk up your plates

以醋入饌，其酸味可令菜式味道清爽提神。市面上有林林總總的醋，酸味濃淡不一，各有特色，可為菜餚增添不同風味

1 Ingredient 10 Ways 一種食材 十種味道, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Spilling the soybeans

豆香四溢

A versatile, protein-rich legume, native to East Asia, the uses of soybeans range from cooking oil, soy milk and tofu to fermented foodstuffs such as soy sauce, tempeh, natto and miso.

大豆含豐富蛋白質，原產於東亞，用途廣泛，從食用油、豆漿和豆腐，到醬油、天貝、納豆和味噌等發酵食品，都是由大豆製成

Tool Of The Trade 創意廚具, Jon Wall

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The daily grind

好事多「磨」

When it comes to pounding powders and pastes, nothing beats the mortar and pestle

要把食材磨成粉末和醬蓉，杵臼是不二之選

Bookshelf 新書上架, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Top tomes

大師巨著

The hottest new cookbooks, gastronomic guides and beverage bibles

最新出版的烹飪書、美食指南與葡萄酒聖典

Gastropedia 美食百科, Jon Wall

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Global warming

熱力四射

Fiery, flavourful and variegated, the chilli is powering a culinary heatwave

色彩繽紛、味道強烈的辣椒是佳餚美食的刺激夥伴

Test Kitchen

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Contributors 作者簡介

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Contents 目錄

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Welcome Message 歡迎您！, Ici Editorial Team

AMBROSIA 客道 : The Magazine of The International Culinary Institute

World of Opportunities 放眼世界 機遇無限

Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Ambrosia March 2019 Full Issue

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Black Swamp Pub And Bistro Analysis, Sara Aniol

Honors Projects

The Black Swamp Pub and Bistro is a full-service restaurant located in the Union on the Bowling Green State University Campus. We mainly do sit-down service, but we also do take-out orders and have a full bar with draft beers as well as mixed drinks. Our menu tends to change a lot, with new additions as well as some of the items being deleted. My goal of this project is to try to give some insight on the patterns that are too big to see with day-to-day operations as well as give some recommendations for the future that is backed …