2022 School Of Culinary Arts And Food Technology Newsletter - Winter Edition, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Winter Edition 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 up to the Winter period of 2022. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters. If you would like to support our school and the next Generation of Food, Culinary and Horticulture students, contact us at e: scaft@tudublin.ie

Hotel And Guest Room Technology, Betsy B. Stringam, John H. Gerdes

University of South Florida (USF) M3 Publishing

OVERVIEW

Hotels are utilizing a variety of technologies in the guest room and throughout the hotel. Artificial intelligence (AI), virtual reality (VR), augmented reality (AR), cloud computing, internet of things (IoT), robots, cobots (collaborative robots), and chatbots are changing the service experience and hotel operations. Technology is redefining how we interact with the guest at all touchpoints, and how we manage employees and processes in hotel operations. Hotel and guestroom technologies provide increased management tools and data, to predict reservation demand, guest needs, and even when equipment might fail. While hotel technologies are increasingly automated, the use of technology is …

Rethinking Sleep Quality In Fotels: Examining The Risk And Protective Factors Associated With Travel-Related Insomnia, Wei Xiong, Meijiao Huang, Bendegul Okumus, Fang Fan

Faculty Scholarship and Creative Works

This study attempts to illustrate how traveling affects the sleep and well-being of hotel guests. We collected data from hotel guests and looked at various factors affecting their sleep quality during travel. The particular impact of said variables on insomnia was analyzed using a binary logistic regression. Study results show that the risk factors of developing insomnia while traveling include unhealthy sleep habits at ordinary times, being an early riser, short sleep durations, business trips, and sensitivity to unfamiliar environments. Protective factors include being a late sleeper and being satisfied with the accommodation facilities. The research findings offer specific theoretical …

The Wine Stone Inn, Kendall N. Doud

Agricultural Education and Communication

The Wine Stone Inn is a new 12-room boutique hotel currently being built in Old Town Orcutt, California. The hotel is seeking a grand opening that will attract vintner business, agribusiness, and agricultural vendors for the hotel, and help promote local wineries and breweries in the Santa Maria Valley. Orcutt is a growing township, which is becoming very attractive to visitors because of the walking distance to restaurants, local pubs, wine venues, and other businesses that project growth in the future. Agribusiness makes up a small percentage of the corporate market and agritourism is a growing segment in this area. …

Do Hotel Guests Act According To Their Intentions As It Relates To Sustainability In A Hotel Setting?, Heather A. Price

Honors Theses and Capstones

As humans continue to use our planet’s resources at a rapid pace, we must act quickly to implement solutions and strategies that will create a positive impact on our environment. The hotel industry represents a huge opportunity for increasing sustainability practices, as these establishments tend to consume tremendous amounts of natural resources through energy and water usage; thus creating quite a bit of waste. For this customer-centric industry, change starts with consumer expectations and intentions to act. The purpose of this study was to assess hotel guests’ values and intentions for sustainable hotels, and compare how this aligns with their …

A Consumer-Based Brand Equity Model For The Luxury And Upscale Hotel Sector, Hairong Shan

Theses: Doctorates and Masters

Luxury and upscale hotels, in common with businesses in other service industries and more broadly, seek to develop a strong brand that will contribute to a long-term competitive advantage. However, research on consumer-based brand equity in luxury and upscale hotels is limited. Therefore, the current research, based on fundamental theories of brand equity development established in the packaged goods and the service industries including hotels, has developed a consumer-based brand equity model for the luxury and upscale hotel sector.

A mixed methods research design was employed. A qualitative study was first conducted using focus groups with the data being content …

Hospitality Review Volume 31 Issue 2 2013, Fiu Hospitality Review

Hospitality Review

No abstract provided.

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.

Teleconferencing Technology: Recent Development And Implications For Hotel Industry, A.J. Singh, Kye-Sung Chon

Hospitality Review

Even though the popularity and usage of teleconferencing is evident primarily outside the lodging industry, lodging operators cannot choose to ifnore the role teleconferencing will play in meeting the changing needs of guests. The authors discuss the factors that spurred the growth of teleconferencing, the opportunities and threats faced by lodging operators, and suggestions for taking advantage of the technology.