Business Commons^™

Mt Scorp: Facility And Natural Resource Recreation Area Needs: Facility Manager Responses 2012, Elizabeth Covelli Metcalf, Norma P. Nickerson

Institute for Tourism and Recreation Research Publications

A survey of local, state, federal, school and tribal mangers were surveyed to understand the quantity and quality of outdoor recreation facilities and area needs. This study was conducted for use in the State Comprehensive Outdoor Recreation Plan process.

Restaurant Fortyone Lunch Menu, 2013, Residence Members Club

Menus of the 21st Century

Restaurant FortyOne is located in the Residence Members Club at 41 St. Stephens Green, Dublin 2, near the Baggot Street corner of St. Stephens Green in the centre of Dublin city. It won the award of Restaurant of the Year in 2012

“Our award-winning, insanely talented chef, Graham Neville, and his visionary team provide some of the most imaginative and delicious food the city can offer. Eschewing butter and sugar in favour of olive oil, vegetable and fruit juices, our dining experience boasts maximum taste with minimum fuss. Like Residence itself, the food is light, flavoursome, and always surprising. …

The Force Field Of Tourism, Jorge Ridderstaat, Robertico R. Croes, Peter Nijkamp

Rosen Faculty Scholarship and Creative Works

The literature on tourism development has focused on a one dimensional relationship between tourism development and quality of life. The impact of shock events on the relationship tourism development and quality of life seems ignored. Rather less attention has been paid to the multi-dimensional aspects of the relationship between tourism development and quality of life, and the potential impact of shock events on shaping this relationship. This study proposes a conceptual framework describing a triad of relations between tourism development (TD), quality of life (QoL) and shock events, and advocates that a bilateral relation exists between these three constructs. The …

Medical Tourism: The Role Of Communication Regarding Risks And Benefits Of Obtaining Medical Services Abroad., Kevin Wright, Alicia Mason

Faculty Submissions

The ever-increasing globalization of healthcare has led to a greater number of consumers using the World Wide Web for the purpose of accessing health information and medical services that transcends international borders (Kangas, 2010; Lunt, Mannion, & Exworthy, 2012; MacReady, 2007; Snyder, Crooks, Adams, Kingsbury, & Johnston, 2011). When faced with the high cost of health care or limited treatment options in the United States, more and more Americans are looking to developing countries to obtain a variety of health-related services, including cosmetic surgery, dentistry, diagnostic testing, fertility treatment, and major surgeries such as heart valve operations and organ transplants …

One Pico Dinner Menu 2013, Eamonn O'Reilly

Menus of the 21st Century

One Pico is Multi award winning fine dining restaurant of national & international repute combining efficient French decorum with a warm & welcoming athmosphere, We serve modern classic cuisine with innovative touches using the best of Local produce in season with menu's changing by the month and always offering our customers value. Located off St Stephens Green on schoolhouse lane & next to The Dawson car park One Pico is open for lunch and dinner Monday to Sunday.

One Pico has its own private dining area & private bar 'The Polo Room' it can comfortably seat between 10 & 45 …

Cafe Paradiso Dinner Menu January, 2013, Care Paradiso

Menus of the 21st Century

Cafe Paradiso is located at 16 Lancaster Quay, Cork, Co. Cork just opposite the Lancaster Lodge Hotel on the way out of Cork City. The proprietors are Denis Cotter and Geraldine O'Toole. Opening as a vegetarian restaurant in 1993 its mission is to share the pleasure of real food with skill and passion. The cooking has evolved into a unique, mature and personal style strongly influenced by the producers of local vegetables and cheese.

The early cafe-style dining room design was intended to emphasise the effect of serving top-class food in a casual atmosphere, The restaurant has been refurbished – …

Adare Manor: À La Carte Menu 3rd. Of January, 2013, Adare Manor Hotel

Menus of the 21st Century

Adare Manor is a five star hotel and golf resort located in the picturesque village of Adare in Co. Limerick. The house is set on a 840-acre (3.4 km²) estate and now operates as a five star hotel, featuring the Adare Golf Club, Lavender Cottage, Townhouses and Villas on the rest of the resort. President Bill Clinton stayed in Adare Manor in September 1998. The Manor was voted Ireland's Leading Hotel at the World Travel Awards 2010, 2011 and 2012 and The World's Leading Boutique Golf Resort in 2012.It offers a number of dining experiences from fine to …

Developing Food Tourism Networks: A Practical Manual, Mary Rose Stafford, Denise O'Leary

Reports / Surveys

There is no one‘right’way to collaborate to develop food tourism but the aim of this manual is to provide you with advice on good practice illustrated by case studies from home and abroad. The advice provided is based on research with three committees based in Ireland who were directly or peripherally involved in developing food tourism, as well as decades of research on collaboration, networks, tourism and food tourism. Throughout the manual are exercises which will help apply this advice to your region and circumstances, key facts which provide evidenced based research information and insights from members of the three …

Understanding Customer Actions During Self-Service Technology Failures In Multichannel Service Environments, Jennifer Lawlor, Petranka Kelly, Michael Mulvey

Conference papers

No abstract provided.

Wild Geese Restaurant Sunday Lunch Menu, 2013, Wild Geese Restaurant

Menu Collection

The Wild Geese Restaurant (Proprietors David Foley and Julie Randles) is located on the main street of Adare Village, Co. Limerick. As a chef David Foley has established a reputation for excellent cuisine. He has always has a keen interest in cooking. and spent many years learning his trade in such fine establishments as The Park Hotel Kenmare, The Kildare Hotel & Country Club, the Waterside Inn, Bray, Berkshire. Stephen Bull’s Restaurant, Blanford Street, London. He then progressed to his first Head Chef position when he took over in the Hibernian Hotel Dublin 4. During his six years there, the …

Number One Perry Square Park Room Menu 2013, Number One Perry Squre

Menu Collection

No abstract provided.

Brasserie One At Number One Pery Square Sample A La Carte Menu 2013, Number One Pery Square

Menu Collection

Number One Pery Square is located in Pery Square, the Georgian Quarter, Limerick City, Co. Limerick. It now has its own kitchen garden right in the heart of the city. The chef is Alan Burns. The hotel has the Brasserie One Restaurant where the philosophy is to serve simple, sensibly priced dishes sometimes rustic, sometimes classic using the freshest of local ingredients. Brasserie One is a true classic Irish brasserie with strong French influences and the use of Irish artisan produce where possible.

Cashel Palace Hotel Bishop Buttery Dinner Menu, 2013, Cashel Palace Hotel

Menus of the 21st Century

The Cashel Palace Hotel is located on the Main Street, Cashel, Co. Tipperary, Ireland. The proprietors are Patrick and Susan Murphy. This Queen Anne style house dating from 1730 is now a four star family owned and managed hotel.

The Bishops Buttery/ Restaurant is Open Seven Days.

“If food is your passion, then you will be pleased to know that we are passionate about serving the finest of modern Irish cuisine. Our Bishop’s Buttery Restaurant inspires the palate and the mind, with vaulted ceilings and its magnificent open fireplace.All ingredients are sourced locally from producers who are known to us. …

Locks Brasserie A La Carte Dinner Menu, January, 2013, Locks Brasserie

Menus of the 21st Century

Locks Brasserie is situated beside the Grand Canal near Portobello, a short distance from Dublin City Centre. It offers the best of fine French dining and has recently been awarded a Michelin Star.

“Head Chef Rory Carville with a career that included the position of Sous Chef at the Michelin One Star L'Ecrivan Restaurant uses his pedigree to combine great flavours from the best, freshest and organic Irish and French produce. The restaurant serves a value menu for lunch and early bird, an a la carte menu is always available. “

Taken from the Locks Brasserie website

Restaurant Fortyone Lunch Menu, 2013, Residence Members Club

Menus of the 21st Century

Restaurant FortyOne is located in the Residence Members Club at 41 St. Stephens Green, Dublin 2, near the Baggot Street corner of St. Stephens Green in the centre of Dublin city. It won the award of Restaurant of the Year in 2012

“Our award-winning, insanely talented chef, Graham Neville, and his visionary team provide some of the most imaginative and delicious food the city can offer. Eschewing butter and sugar in favour of olive oil, vegetable and fruit juices, our dining experience boasts maximum taste with minimum fuss. Like Residence itself, the food is light, flavoursome, and always surprising. …

Restaurant Fortyone A La Carte Dinner Menu, 2013, Residence Members Club

Menus of the 21st Century

Restaurant FortyOne is located in the Residence Members Club at 41 St. Stephens Green, Dublin 2, near the Baggot Street corner of St. Stephens Green in the centre of Dublin city. It won the award of Restaurant of the Year in 2012

“Our award-winning, insanely talented chef, Graham Neville, and his visionary team provide some of the most imaginative and delicious food the city can offer. Eschewing butter and sugar in favour of olive oil, vegetable and fruit juices, our dining experience boasts maximum taste with minimum fuss. Like Residence itself, the food is light, flavoursome, and always surprising. …

Ananda Restaurant A La Carte Menu 2013, Anada Restaurant

Menus of the 21st Century

Ananda Restaurant is located at Sandyford Road, Dundrum Town Centre, Dublin 14. The proprietor is Asheesh Dewan.

"Ananda is Ireland’s premier fine dining restaurant. Ananda’s impeccable pedigree, enviable location and stunning interior design made it Dublin’s most anticipated restaurant opening of 2008. Ananda’s décor redefines customer’s expectations of Indian restaurants. The dining room features a number of striking design statements, which are quietly opulent while complementing the comfortable welcoming warmth of design theme. The eye is drawn up to the glowingly rich, honey-coloured, water lily inspired chandeliers, while aubergine, lime and cerise velvet upholstery adds vibrancy and life to the …

Ananda Restaurant Special Tasting Menu 2013, Anada Restaurant

Menus of the 21st Century

Ananda Restaurant is loaced at Sandyford Road, Dundrum Town Centre, Dublin 14. The proprietor is Asheesh Dewan.

"Ananda is Ireland’s premier fine dining restaurant. Ananda’s impeccable pedigree, enviable location and stunning interior design made it Dublin’s most anticipated restaurant opening of 2008. Ananda’s décor redefines customer’s expectations of Indian restaurants. The dining room features a number of striking design statements, which are quietly opulent while complementing the comfortable welcoming warmth of design theme. The eye is drawn up to the glowingly rich, honey-coloured, water lily inspired chandeliers, while aubergine, lime and cerise velvet upholstery adds vibrancy and life to the …

Thorton's Restaurant Dinner Menu, 2013, Thornton's Restaurant

Menus of the 21st Century

Thornton's Restaurant (proprietors Kevin and Murie Thornton) is located on the first floor of the Fitzwilliam Hotel, 128, St. Stephen's Green,Dublin 2. It is open Tuesday to Saturday for dinner from 6pm to 9.30pm (last orders) and for lunch Thursday to Saturaday 12.30p.m. to 1.30 p.m . (last orders)

Kevin and Muriel Thornton’s first establishment was the Wine Epergne located in Upper Rathmines from 1989 – 1992. Thornton’s opened in Portobello, Dublin in 1995 and moved to its present location on St. Stephen’s Green in 2002.

Kevin Thornton is the great philosopher of Irish food. His passion, understanding and drive …

Number One Pery Square Sample Valentines Day Dinner Menu, 2013, Number One Pery Square

Menus of the 21st Century

Number One Pery Square is located in Pery Square, the Georgian Quarter, Limerick City, Co. Limerick. It now has its own kitchen garden right in the heart of the city. The chef is Alan Burns. The hotel has the Brasserie One Restaurant where the philosophy is to serve simple, sensibly priced dishes sometimes rustic, sometimes classic using the freshest of local ingredients. Brasserie One is a true classic Irish brasserie with strong French influences and the use of Irish artisan produce where possible.

Number One Pery Square Sample Harvest Value Dinner Menu,2013, Number One Pery Square

Menus of the 21st Century

Number One Pery Square is located in Pery Square, the Georgian Quarter, Limerick City, Co. Limerick. It now has its own kitchen garden right in the heart of the city. The chef is Alan Burns. The hotel has the Brasserie One Restaurant where the philosophy is to serve simple, sensibly priced dishes sometimes rustic, sometimes classic using the freshest of local ingredients. Brasserie One is a true classic Irish brasserie with strong French influences and the use of Irish artisan produce where possible.

Number One Pery Square Sample Spring Market Value Dinner Menu, 2013, Number One Pery Square

Menus of the 21st Century

Number One Pery Square is located in Pery Square, the Georgian Quarter, Limerick City, Co. Limerick. It now has its own kitchen garden right in the heart of the city. The chef is Alan Burns. The hotel has the Brasserie One Restaurant where the philosophy is to serve simple, sensibly priced dishes sometimes rustic, sometimes classic using the freshest of local ingredients. Brasserie One is a true classic Irish brasserie with strong French influences and the use of Irish artisan produce where possible.

Number One Pery Square Sample Breakfast Menu, 2013, Number One Pery Square

Menus of the 21st Century

Number One Pery Square is located in Pery Square, the Georgian Quarter, Limerick City, Co. Limerick. It now has its own kitchen garden right in the heart of the city. The chef is Alan Burns. The hotel has the Brasserie One Restaurant where the philosophy is to serve simple, sensibly priced dishes sometimes rustic, sometimes classic using the freshest of local ingredients. Brasserie One is a true classic Irish brasserie with strong French influences and the use of Irish artisan produce where possible.

Four Seasons Hotel: Early Supper Menu, Four Seasons Hotel

Menus of the 21st Century

The Four Seasons Hotel located at Simmonscourt Road in Dublin 4 offers a wide range of fine dining experiences. This Early Bird menu is available from 18.00 -1900 hours and offers two courses for €25 and three courses for €30.

Rasam Indian Restaurant: Early Bird Menu, Rasam Indian Restaurant

Menus of the 21st Century

Rasam Indian Restaurant is located in the Glasthule, a suburb of Dublin and opened in 2003. The objective is to serve high quality, authentic Indian cuisine.

"We blend, roast and grind our own spices daily to provide a flavour that is unique to Rasam. Cooking Indian food is founded upon long held family traditions. The secret is in the varying elements of heat and spices, the tandoor clay oven is a hugely important fixture in our kitchen. Marinated meats are lowered into the oven on long metal skewers and cooked in this smoky and extremely hot environment. Making Naan bread …

Mulberry Garden Restaurant: Wine List, Mulberry Garden Restaurant

Menus of the 21st Century

Mulberry Garden is located in Mulberry Lane, Donnybrook, Dublin 4 opposite the Bang and Olufsen Store in Donnybrook where Morehampton Road meets Donnybrook Road. The proprietor is John Wyer. It opens three evenings a week Thursday to Saturday. The menu changes every week with a choice of two starters, two main courses, a pudding and a cheese plates. The cost is €40 per person.

“At Mulberry Garden, we serve one menu based around the finest and freshest seasonal, Irish produce. Our chefs are passionate about using Irish produce and work closely with the best local farmers, butchers, fishermen and artisan …

Mulberry Garden Restaurant: Vegetarian Menu 30th. Of May-1st.June, 2013, Mulberry Garden Restaurant

Menus of the 21st Century

Mulberry Garden is located in Mulberry Lane, Donnybrook, Dublin 4 opposite the Bang and Olufsen Store in Donnybrook where Morehampton Road meets Donnybrook Road. The proprietor is John Wyer. It opens three evenings a week Thursday to Saturday. The menu changes every week with a choice of two starters, two main courses, a pudding and a cheese plates. The cost is €40 per person.

“At Mulberry Garden, we serve one menu based around the finest and freshest seasonal, Irish produce. Our chefs are passionate about using Irish produce and work closely with the best local farmers, butchers, fishermen and artisan …

Embodying Mallorquinness Through Performativity And Narration Of Mallorquin Dance, Linda Dankworth

Journal of Tourism Consumption and Practice

The Mallorcan dancers' sense of embodying Mallorquiness as stylistic qualities of their stage performances, produces in them a sense of representing a double identity: one for themselves in social contexts performing improvised dances as a contemporary image to each other, and another that is more ancient and projects the romantic nationalism associated with the dances' origins in stage presentations for tourists. It is the stage presentations that are a focus of this paper, where an ancient identity is created in the visual imagery of the Mallorcan dancers’ performances as a reconstruction of their past. This paper explores the relationship between …

Experiences Of Pilgrimage In Lithuania: Expressions Of Values And Identity At New Destinations, Darius Liutikas

Journal of Tourism Consumption and Practice

This article looks at destination places and the extent of religious and secular pilgrimages in Lithuanian society. Destination image of a particular place is unique, as it is constructed from travellers own values, identity, memories, associations and imaginations of the place. The focus is on the phenomenology of destination image and expression of values and identity during valuistic journeys (pilgrimage). Values can embody religious, national, cultural or other collective ideals, or they may be unique to the individual. The article discusses destination places in Lithuania and investigates the main groups of geographical destinations that give meaning to the identity of …

Critical Success Factors In The Promotion Of Sustainable Rural Tourism By Destination Marketing Organisations: A Study Of Ballyhoura Fáilte, Louise Nugent, Siobhán Lynch

Irish Business Journal

With the Irish tourism industry maturing, destination marketing organisations (DMOs) must meet tourists’ changing expectations. For rural tourism destinations, the challenge lies in ensuring that they obtain a position of sustainability in the Irish tourism industry (Department of Arts, Heritage and Gaeltacht, 2011). Due to the highly volatile nature of the Irish rural tourism industry, treating rural tourism like any other product does not comply with the new approach to destination marketing management, which considers the resources available, the environment, the tourist, and the residents themselves (Buhalis, 2000; Pike, 2008). The aim of this study is to carry out a …