Business Commons^™

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. …

Thornton's Tasting 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 …

Thornton's Restaurant Lunch 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 …

Thornton's Restaurant Pre-Theatre 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 Wine List, 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 Private Dining And Group Lunch 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 Easter Sunday Lunch Menu, April 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.

Lonqueville House: Tasting Menu, Lonqueville House Hotel

Menus of the 21st Century

Lonqueville House is a 4 star Georgian House hotel located in Mallow, Co. Cork.

Kitchen Philosophy;

"At Longueville Guests may savour the freshest produce from the estate and surrounding areas, in original culinary creations cooked by chef and patron William O'Callaghan and his team in this renowned kitchen.

William trained under Master Chef Raymond Blanc at Le Manoir aux Quat’Saisons, a two-Michelin-star restaurant where the menu is described as having ‘a twist of imaginative genius’. William has brought that twist to Ireland’s south-western corner, with meat and game from the estate's farm such as woodland pork, Longueville lamb, woodcock, snipe, …

Lonqueville House: Table D'Hote Menu, Lonqueville House Hotel

Menus of the 21st Century

Lonqueville House is a 4 star Georgian House hotel located in Mallow, Co. Cork.

Kitchen Philosophy;

"At Longueville Guests may savour the freshest produce from the estate and surrounding areas, in original culinary creations cooked by chef and patron William O'Callaghan and his team in this renowned kitchen.

William trained under Master Chef Raymond Blanc at Le Manoir aux Quat’Saisons, a two-Michelin-star restaurant where the menu is described as having ‘a twist of imaginative genius’. William has brought that twist to Ireland’s south-western corner, with meat and game from the estate's farm such as woodland pork, Longueville lamb, woodcock, snipe, …

Lonqueville House: Sunday Luncheon Menu, Longqueville House Hotel

Menus of the 21st Century

Lonqueville House is a 4 star Georgian House hotel situated in Mallow, Co. Cork.

Kitchen Philosophy;

"At Longueville Guests may savour the freshest produce from the estate and surrounding areas, in original culinary creations cooked by chef and patron William O'Callaghan and his team in this renowned kitchen.

William trained under Master Chef Raymond Blanc at Le Manoir aux Quat’Saisons, a two-Michelin-star restaurant where the menu is described as having ‘a twist of imaginative genius’. William has brought that twist to Ireland’s south-western corner, with meat and game from the estate's farm such as woodland pork, Longueville lamb, woodcock, snipe, …

Four Seasons Hotel, Dublin: Four Square 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 lunch menu offers the best of high quality ingredients to provide the best of Irish cooking.

One Tray-Four flavours offers four dishes selected by the restaurant chef and offers a quick alternative for lunch.

Adare Manor: Tasting Menu, Adare Manor Hotel And Golf Resort

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 …

Rasam Indian Restaurant: 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: Dinner Menu 30th. Of May-1st Of 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 …

An Investigation Of Business Tourism Development: A Case Study Of Wexford Town, Ireland, Gereva Hackett, Detta Melia

Conference papers

The challenging global economic recession continues to affect all business sectors around the world. Wexford town, like any other region is experiencing challenges in this environment. Uncertainly is impacting on bookings and travel. Included in this uncertainty is the fact that a return to recessionary times cannot be ruled out. However, it has been suggested that tourism is the only major sector of the Irish economy that can cheaply and quickly add to growth in the economy (ITIC, 2011; Failte Ireland, 2011; Davidson, 2011; Casey and O’Rourke, 2011). Wexford as a town has been underutilised in terms of its potential …

Exploring The Motivations For Cooperation Among Rural Tourism Entrepreneurs, Ziene Mottiar

Conference papers

No abstract provided.

An Exploration Of The Motivations Behind Committee Membership In Food Networks, Denise O'Leary, Mary Rose Stafford

Conference papers

Food Tourism has been recognised as a fast growing niche area where Ireland can gain competitive advantage. In recognition of the importance of collaboration among diverse stakeholders in the development of food tourism, networks have been identified as essential. This article presents findings from research conducted with three networks and reveals the motivations for committee membership. Data was gathered in 2012 through participant observation and interviews with steering committee members on three food networks using an action research approach.

A framework for examining motivations for collaboration is offered in this article which will contribute to effective network management. Motivations are …

Lean Distribution Assessment Using An Integrated Model Of Value Stream Mapping And Simulation, Amr Mahfouz, Amr Arisha

Conference papers

Distribution is a critical component that maintains the efficiency, flexibility, and reliability of any supply chain. Given the limited financial and physical resources of today’s businesses, distribution enterprises have begun to embrace the far-reaching value of lean paradigm. Value Stream Mapping (VSM) is prescribed as a part of the lean implementation portfolio of tools. It is applied to map material and information flows seeking to identify company’s waste and non-value added activities. Integrating simulation with VSM introduces a whole new dimension for lean implementation and assessment processes. This paper shows a dynamic value stream mapping model using discrete event simulation …

An Integrative Lean Assessment Model For Distribution Centres., Amr Mahfouz, Laura Smith, Amr Arisha

Conference papers

It is hard to benefit fully from lean manufacturing without having an efficient distribution centre. Applying lean distribution concept helps to reduce distribution centres waste while maintains customer service level high. The purpose of this study is to develop a lean assessment model that enables distribution managers to measure and improve the leanness levels of their companies. A data driven analytical approach (i.e. factor analysis) is used to assess leanness quantitatively. A lean index score is calculated to benchmark the leanness level of four distribution companies based in Ireland and UK. Results recommend that special attention should be taken on …

Application Of Lean Thinking Using Simulation Modelling In A Private Hospital, Ayman Tobail, Patrick Egan, Waleed Abo-Hamad, Amr Arisha

Conference papers

Timely access, prompt responses to patient needs, and availability of resources to deliver quality service are the key priorities of healthcare systems, in particular hospitals. To cope with these constraints, healthcare managers have turned into lean thinking and approaches in their attempts to reduce non-value added activities and save costs by reducing wastes. This paper presents a case study of a private hospital in Dublin that used integrated approach of value stream mapping and simulation modeling to assess lean implementation in admission and discharge processes. Simulation enabled the strategic management to examine the outcomes of three possible improvement scenarios on …

Manufacturing Strategy & Operations: Reflections On Key Current Issues: Challenges And Associated Human Resource Implications, Lorraine Mcgrath

Books/Book chapters

This chapter evaluates the current issues and challenges in defining a company’s manufacturing strategy and its production operations in consideration of the contemporary shift to low cost manufacturing locations. Competitive priorities of cost, quality, delivery and flexibility are reviewed. The structural and infrastructure elements of a manufacturing strategy are outlined. Mitigating risks in a global arena are reviewed. Collaborative efforts, including the cultural and personality issues of being human are included in the discussion of managing diversity in such a highly competitive and challenging enterprise resource planning environment.

The Riai Standard Form Of Contract 2012 Edition: A Review, Tony Cunningham

Other Resources

The RIAI ‘yellow’ and ‘blue’ Forms of Contracts have been recently amended and published as the 2012 edition. The yellow form where quantities form part of the contract is identical to the 2011 edition and has been republished as the 2012 edition. The 2011 version superseded the 2002 version. This paper reviews and synopsises the provisions of the 2012 RIAI ‘yellow’ form of contract and identifies the principle changes to the 2002 edition.

Using Modelling And Simulation To Improve Elderly Care In Ireland: A Case Study, Mohamed Ragab, Wael Rashwan, Waleed Abo-Hamad, Amr Arisha

Articles

Health care services both globally and domestically - are encountering critical issues due to the increasing demand for services at the time of economic recession. Hospital performance is subject to many constraints, and planning is made more difficult by the complexity and uncertainty of demand. Population ageing is creating immense pressures on healthcare facilities across the world, leaving them struggling to cope with the growing demand for elderly healthcare services. Current demand-supply gaps result in prolonged waiting times for patients and substantial cost burdens for healthcare systems due to delayed discharges. This paper reports on a project that uses modelling …

When The Human Factor Is At The Core Of The Safety Barrier, Maria Chiara Leva, Catalina Bermudez Angel, Emmanuel Plot, Marco Gattuso

Articles

There are situation in the industry where the human actions are the main safety barriers to abnormal or accidental conditions. In order to maximize the reliability of good human and organizational barriers we need to ensure that the action-plans generated are based on a valid risk assessment of the situation to be addressed and informed by a relevant human factor analysis. This implies that the process needs to be participatory in nature, thus involving end user all the way through. In this paper we present a study in which a critical scenario of vessel overpressure was analyzed using a bowtie. …

Technology Readiness In A B2b Online Retail Context: An Examination Of Antecedents And Outcomes, Roisin Vize, Joseph Coughlan, Aileen Kennedy, Fiona Ellis-Chadwick

Articles

This paper develops and empirically tests a model that examines the role of Technology Readiness (TR) in the Business-to-Business (B2B) context. It examines how the antecedents of TR affect the construct, and how the construct affects evaluations of a complex credence based B2B service. The research investigates how the retailers’ TR impacts their evaluation of web solution service providers (WSSPs). It responds to previous research calls by extending the TR construct from the business-to-consumer (B2C) perspective that is traditional in the extant literature into the B2B domain. The key findings of a survey conducted with 133 firms in the retail …

Spaces, Emotion And Heavy Metal Subcultural Control: Music Consumption And Civilising Processes., Gary Sinclair

Doctoral

Despite the longevity, cultural relevance and global popularity of heavy metal, it has been noticeably absent from both the Birmingham School‟s subcultural studies, the Centre for Contemporary Cultural Studies (CCCS) and in consumer community contexts informed by post-subcultural perspectives (e.g., neo-tribes). This study examines the Irish heavy metal scene. The literature review considers the problematic aspects of applying both frameworks (subcultural and post-subcultural) to heavy metal and other similar contexts. I argue that Norbert Elias‟s figurational sociology (relatively underutilised in previous consumer research), can be used to bypass the agency–structure dualism that impedes both approaches. It is also advanced that …

Aligning Strategy And Talent In Creative Professional Service Firms, Deirdre Canavan, Pamela Sharkey Scott, Vincent Mangematin

Articles

Purpose – Reliance on individual talent and motivation renders creative professional service firms (PSFs) highly dependent on their ability to attract and mobilise the right individuals. This paper aims to build an integrated framework showing firstly how creative industry PSFs can differ in their strategy for growth, and secondly how these alternative strategies for growth can influence the firm's approach to organising and the type of talent required.

Design/methodology/approach – The findings are based on a series of interviews with managing directors, senior management and practitioners of architectural organisations in a single country, combined with an extensive literature review.

Findings …

Simulation-Based Framework To Improve Patient Experience In An Emergency Department, Waleed Abo-Hamad, Amr Arisha

Articles

The global economic crisis has a significant impact on healthcare resource provision worldwide. The management of limited healthcare resources is further challenged by the high level of uncertainty in demand, which can lead to unbalanced utilisation of the available resources and a potential deterioration of patient satisfaction in terms of longer waiting times and perceived reduced quality of services. Therefore, healthcare managers require timely and accurate tools to optimise resource utility in a complex and ever-changing patient care process. An interactive simulation-based decision support framework is presented in this paper for healthcare process improvement. Complexity and different levels of variability …

Increasing Value Generation Using A Hierarchical Simulation-Based Scor Framework, John Crowe, Amr Arisha

Conference Papers

We are part of extraordinary times, global recession coupled with increased competition; high costs and decreasing demand have changed the dynamics of supply chain management (SCM). In response, many organizations have fast-tracked changes to corporate-level strategies to reduce costs and maintain profit margins and have not considered the long-term impact these decisions have on more operational-level SCM activities. This has resulted in a renewed focus on customer value and the economic and behavioral systems of the supply chain, or more accurately, the value chain. The Supply Chain Operations Reference (SCOR) model increases the integration organizations have within their supply chains …

A Simulation-Based Decision Support System To Model Complex Demand Driven Heathcare Facilities, Amr Arisha, Michael Thorwarth

Conference papers

Simulating healthcare processes is a sophisticated endeavor. Treatment processes and patient arrival patterns differ significantly in their statistical attributes and implicate a high degree of variability. In addition, there are several types of interconnected processes of medical staff involved that accompany a patient’s journey through the healthcare facility. Replicating this behavior with process flow models in a discrete event simulation model is highly complex and therefore difficult to create while maintaining a high degree of precision. A framework is thus introduced which delivers an algorithm that allows to implement Multiple Participant Pathway Modeling (MPPM) under the consideration of Flexible Resource …