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Full-Text Articles in Business
The Impact Of Linguistic Styles On Message Delivery In Encouraging The Use Of Leftover Bags For Food Waste Reduction, Jae Eun Park, Chang Ma, Alei (Aileen) Fan
The Impact Of Linguistic Styles On Message Delivery In Encouraging The Use Of Leftover Bags For Food Waste Reduction, Jae Eun Park, Chang Ma, Alei (Aileen) Fan
ICHRIE Research Reports
Plate leftovers are a major cause of food waste in restaurants. To reduce food waste, many restaurants encourage customers to use “doggy bags” to take away their plate leftovers. However, the efficiency of adopting such leftover bags is still questionable as some customers may feel embarrassed to use leftover bags. Hence, the current research aims to explore how to leverage different linguistic styles (figurative vs. literal language) to encourage the usage of leftover bags for food waste reduction purposes. Furthermore, this research will investigate the linguistic style efficiency in various restaurant dining contexts across two empirical studies. Study 1 will …
Tourist Behaviors When Dining – Part Two, Joel Reynolds, Mary Jo Dolasinski, Chris Roberts
Tourist Behaviors When Dining – Part Two, Joel Reynolds, Mary Jo Dolasinski, Chris Roberts
ICHRIE Research Reports
This series of three reports was developed to discuss tourist behaviors in three key areas of the hospitality industry: lodging, dining, and activities and events. A primary purpose was to provide insights from the user’s perspective, as the majority of content comes from the provider’s point of view. One paper focused on tourist’s behaviors in lodging and another focused on tourist’s behaviors in activities and events. This paper focused on tourist’s dining behaviors. The goal was to provide valuable insights to assist practitioners in better understanding tourist’s behaviors and to develop strategies to provide the best experience possible.
Tourist Behaviors In Lodging – Part One, Mary Jo Dolasinski, Joel Reynolds, Chris Roberts
Tourist Behaviors In Lodging – Part One, Mary Jo Dolasinski, Joel Reynolds, Chris Roberts
ICHRIE Research Reports
This series of three reports was developed to discuss tourist behaviors in three key areas of the hospitality industry: lodging, dining, and activities and events. A primary purpose was to provide insights from the user’s perspective, as the majority of content comes from the provider’s point of view. One paper focused on tourist’s behaviors while dining and another focused on tourist’s behaviors in activities and events. This paper focused on tourist’s lodging behaviors. The goal was to provide valuable insights to assist practitioners in better understanding tourist’s behaviors and to develop strategies to provide the best experience possible.
Tourist Behaviors During Tourism Activities – Part Three, Chris Roberts, Mary Jo Dolasinski, Joel Reynolds
Tourist Behaviors During Tourism Activities – Part Three, Chris Roberts, Mary Jo Dolasinski, Joel Reynolds
ICHRIE Research Reports
This series of three reports was developed to discuss tourist behaviors in three key areas of the hospitality industry: lodging, dining, and activities and events. A primary purpose was to provide insights from the user’s perspective, as the majority of content comes from the provider’s point of view. One paper focused on tourist’s behaviors in lodging and another focused on tourist’s behaviors while dining. This paper focused on tourist’s behaviors in activities and events. The goal was to provide valuable insights to assist practitioners in better understanding tourist’s behaviors and to develop strategies to provide the best experience possible.