Business Commons^™

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 …

Busy Boards, Cash Holdings And Corporate Liquidity: Evidence From Uk Panel Data, Valentina Tarkovska

Conference papers

This study examines the effect of board busyness on corporate cash holdings. We offer new insights by evaluating two conflicting views regarding the quality of service that busy directors provide to corporate boards and their impact on decision making. One view is that directors who simultaneously serve on multiple boards improve board decision making ability as they have better experience and bu siness connections (reputational effect).The opposite view is that directors with multiple seats are “too busy to mind the business”, which creates serious agency problems and leads into suboptimal corporate decisions(busyness effect). We analyse a large sample of UK …

Has Supply Chain Management Lost Its Relevance?, Natalie Descheres

Books/Book chapters

The context of business has changed dramatically over the last 15 years. The definition of need satisfaction, the shift from “dot to web” competition and the embedding of the organisation into a wider political and societal environment has transformed SCM contributions and the meaning of work for employees. Interdependence must evolve from the do-it-alone approach and yet the ashes are not proving fertile ground. In many ways, traditional models of management have not kept up with the changes and are taken aback by the complexity that surrounds us. Complexity is however not a feature of our world, but one of …

Knowledge Management And Measurement: A Critical Review, Amr Arisha, Mohamed Ragab

Articles

Purpose - Knowledge is the currency of the current economy, a vital organisational asset and a key to creating a sustainable competitive advantage. The consequent interest in Knowledge Management (KM) has spurred an exponential increase in publications covering a broad spectrum of diverse and overlapping research areas. The purpose of this paper is to provide a literature review and categorised analysis of the rapidly growing number of KM publications, and offer a comprehensive reference for new-comers embarking on research in the field with a particular focus on the area of Knowledge Measurement.

Design/methodology/approach - A total of 350 articles published …

The Servicescape As An Antecedent To Service Quality And Behavioral Intentions, Daire Hooper, Joseph Coughlan, Michael Mullen

Articles

Purpose: The purpose of this paper is to examine whether the servicescape should be subsumed as a dimension within service quality conceptualizations or whether it is a unique construct in itself which precedes service quality evaluations and behavioral intentions. We both propose and operationalize this model and in doing so make a theoretical contribution by demonstrating how a delineation between these two constructs is necessary in order for theory to progress in this area.

Design/methodology/approach: A total of 355 customers were intercepted as they exited a retail store and surveyed using a structured questionnaire. The data was then analyzed using …

Subsidiary Innovation:A Phenomenon Under Threat?, Marty Reilly, Pamela Sharkey Scott

Articles

Rarely are the linkages between theory and practice as apparent as those between the strategic renewal literature and current structural transformations being realised within many multinationals (MNCs). Strategic renewal promotes the transformation of capabilities, structural models and organisational reform. Similarly, we can see similarly how many MNC organisations, cognizant of both global and technological change are championing these key tenets in choosing a new path, and shifting from networks of mini-replica subsidiaries towards more task-driven, integrated systems of activities. The advance of this transactional approach to operations is driven by an aim to create greater efficiencies, eliminate duplication of efforts …

Optimising End-To-End Maritime Supply Chains: A Carbon Footprint Perspective, Patrick Rigot-Muller, Chandra Lalwani, John Mangan, Orla Gregory, David Gibbs

Articles

Purpose – The purpose of this paper is to illustrate an optimisation method, and resulting insights, for minimising total logistics-related carbon emissions for end-to-end supply chains.

Design/methodology/approach – The research is based on two real-life UK industrial cases. For the first case, several alternative realistic routes towards the UK are analysed and the optimal route minimising total carbon emissions is identified and tested in real conditions. For the second case, emissions towards several destinations are calculated and two alternative routes to southern Europe are compared, using several transport modes (road, Ro-Ro, rail and maritime). An adapted Value Stream Mapping (VSM) …

Performance Management: Chapter 7 In Human Resource Management, Gerard Mcmahon

Books/Book Chapters

No abstract provided.

Building Social Capital Through Events: Some Insights From The Gathering, Ziene Mottiar, Bernadette Quinn, Theresa Ryan

Conference papers

No abstract provided.

Silent Stories Of Resistance To Doing Employment, Sue Mulhall

Articles

Purpose – Exploring experiences of participants on an Irish active labour market programme, the purpose of this paper is to examine accounts of everyday forms of resistance to the subject positions offered in the dominant discourse of “doing employment” espoused on such schemes.

Design/methodology/approach – Employing narrative research, the process of individual opposition to established work routines is illustrated at the level of meaning, identity and self reflection by using the three-dimensional narrative inquiry space to chronicle three participants’ stories. Their newly formed subjectivities (created by changes encountered in their past lives and the situations they are experiencing in their …

Critical Moments And Second-Chance Education Constructing Socially Excluded Women's Stories Of Career Success, Sue Mulhall

Articles

This paper narrates the role of education/training in the career success stories of twelve women on an Irish active labour market programme, Community Employment (CE). All from lower socio-economic groups, having early school-leaving backgrounds, and, prior to CE, were long-term unemployed. CE enhances the employability of the long-term unemployed by offering work opportunities and providing education/training. Using narrative inquiry, it understands how the women (re)construct their interpretations of their career success following critical moments of change in their lives. The paper narrates the stories on a case-by-case basis according to the category of critical moment that each participant experienced and …

Lean Distribution Concept, Constructs And Practices, Amr Mahfouz, Amr Arisha

Conference papers

In today’s competitive market, applying lean thinking provides supply chain with the ability to produce and deliver products in a timely and cost effective manner. To date, little research addressed lean distribution concept as an effective approach for improving supply chains. This caused a level of ambiguity regarding the concept’s dimensional structure and its practices. This paper aims to explore the antecedents of lean distribution concept and identify its constructs and practices using a data driven analytical approach (i.e. exploratory factor analysis). Findings show that enhancing communication with customers, optimising transportation activity, people participating in problem-solving procedures and increasing the …

Wild Geese Restaurant Dessert 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 …

Ard Bia@Nimmo's Dinner Menu, Winter, 2013, Ard Bia Restaurant

Menus of the 21st Century

Ard Bia @ Nimmo's is located in the Spanish Arch, Long Walk, Galway. The restaurant is located beside the river Corrib, under the Spanish Arch and across from the Musuem.The proprietor is Aoibheann McNamara.

One of Galway’s most enduring restaurant operations which is now housed in one of the city’s most iconic restaurant spaces, Ard Bia has always placed as much emphasis on community experiences and aesthetic stimulation as on serving great food in a fun environment. We believe in having roots in a place whilst having an identity that transcends location and takes inspiration from around the world.

Ard …

Ard Bia@Nimmo's Back Of The Menu, 2013, Ard Bia

Menus of the 21st Century

Ard Bia @ Nimmo's is located in the Spanish Arch, Long Walk, Galway. The restaurant is located beside the river Corrib, under the Spanish Arch and across from the Musuem.The proprietor is Aoibheann McNamara.

One of Galway’s most enduring restaurant operations which is now housed in one of the city’s most iconic restaurant spaces, Ard Bia has always placed as much emphasis on community experiences and aesthetic stimulation as on serving great food in a fun environment. We believe in having roots in a place whilst having an identity that transcends location and takes inspiration from around the world.

Ard …

Ard Bia@Nimmo's Set Menu, Spring, 2013, Ard Bia

Menus of the 21st Century

Ard Bia @ Nimmo's is located in the Spanish Arch, Long Walk, Galway. The restaurant is located beside the river Corrib, under the Spanish Arch and across from the Musuem.The proprietor is Aoibheann McNamara.

One of Galway’s most enduring restaurant operations which is now housed in one of the city’s most iconic restaurant spaces, Ard Bia has always placed as much emphasis on community experiences and aesthetic stimulation as on serving great food in a fun environment. We believe in having roots in a place whilst having an identity that transcends location and takes inspiration from around the world.

Ard …

Cashel Palace Hotel A La Carte 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. …

The Winding Stair Dinner Menu, January, 2010, Winding Stair Restaurant

Menus of the 21st Century

The Winding Stair Restaurant is located at 40, Lower Ormond Quay Dublin on the north side of the river Liffey beside the Ha’penny Bridge. The proprietor is Elaine Murphy. The Winding Stair started life as a bookshop and café which was a popular meeting spot in Dublin during the 1970s and 1980s. The café closed in 2005 and in 2006 the current proprietor re-opened it as a restaurant.

“The bookshop, located on the ground floor, was retained as were many of the old bookshelves, photos and memories. The room retains its timeless charm with stripped wood tables and floors, and …

The Winding Stair Set Dinner Menu, January, 2013, Winding Stair Restaurant

Menus of the 21st Century

The Winding Stair Restaurant is located at 40, Lower Ormond Quay Dublin on the north side of the river Liffey beside the Ha’penny Bridge. The proprietor is Elaine Murphy. The Winding Stair started life as a bookshop and café which was a popular meeting spot in Dublin during the 1970s and 1980s. The café closed in 2005 and in 2006 the current proprietor re-opened it as a restaurant.

“The bookshop, located on the ground floor, was retained as were many of the old bookshelves, photos and memories. The room retains its timeless charm with stripped wood tables and floors, and …

The Winding Stair Pre-Theatre Menu, January 2nd.-6th., 2013, Winding Stair Restaurant

Menus of the 21st Century

The Winding Stair Restaurant is located at 40, Lower Ormond Quay Dublin on the north side of the river Liffey beside the Ha’penny Bridge. The proprietor is Elaine Murphy. The Winding Stair started life as a bookshop and café which was a popular meeting spot in Dublin during the 1970s and 1980s. The café closed in 2005 and in 2006 the current proprietor re-opened it as a restaurant.

“The bookshop, located on the ground floor, was retained as were many of the old bookshelves, photos and memories. The room retains its timeless charm with stripped wood tables and floors, and …

Restaurant Fortyone 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. …

Locks Brasserie Season Market 2 Course Treat Menu, 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