Business Commons^™

School Of Culinary Arts & Food Technology Autumn Newsletter 2023, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Autumn 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 Autumn period of 2023. 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

Rinehard, Catherine J. (Fa 1396), Manuscripts & Folklife Archives

Folklife Archives Finding Aids

Finding aid and scan (Click on "Additional Files" below) for Folklife Archives Project 1396. “The Happy Family: Working as a Waitress at Park Mammoth Resort,” a project by WKU student Cathy Reinhard consisting of a paper and transcriptions of six taped interviews with Treva Nell Merideth, a member of the wait staff at the Park Mammoth Resort restaurant in Park City, Kentucky. Merideth talks about her job responsibilities, coworkers, interactions with customers, and some of her personal beliefs and superstitions. The project also discusses this restaurant as a workplace, its procedures, equipment and layout. Includes a glossary, dining leaflet and …

The Pub Snug, Culture Night 2023, James Murphy

Other resources

James Murphy: ‘The Pub Snug’ . This presentation and talk explored the origins of pub snugs, their social and cultural contribution, their temporary demise and the renewed interest in pub snugs in 21st century Ireland. It was presented at Culture Night 2023 which took place again on Friday September 22nd as part of the School of Culinary Arts and Food Technology contributions to the overall event which was based in the new multi-disciplinary East Quad Arts Building on our Grangegorman Campus, TU Dublin. This event included exhibitions, performances, seminars and curated talks by students and staff of the Faculty …

Presentation-School Of Culinary Arts & Food Technology Awards Ceremony 2023, James Murphy

Other resources

This presentation captured the School of Culinary Arts & Food Technology, TU Dublin Awards Ceremony 2022 held in the Central Quad building on it's Grangegorman Campus, Dublin 7. The awards ceremony celebrate the magnificent achievements of the students and staff across their professional practice, new publications, research, National and International competitions, seminars, conferences and community engagement. These achievements would not be possible without the active and ongoing support of the school's sponsors (who are highlighted in this presentation). The school also remembers colleagues, students and industry figures who sadly passed away in the last year. If you interested in supporting …

The Effects Of Leadership Organizational Culture On Employee Performance Resulting In High Turnover, Low Morale, And Decreased Productivity, Damon Brown-Crawford

Doctoral Dissertations and Projects

The restaurant industry continues to lose billions of dollars in revenue due to the failure of leadership to develop and establish strong working cultures which has led to high employee turnover, low morale, and a decreased productivity. A major leadership problem exists in the restaurant industry in the Southeastern United States as strategies, theories, and cases have impacted the applications applied in the restaurant business world. The study has been purposed and influenced by a qualitative approach, utilizing a case study to gain knowledge of the reasons for the failure of leadership in establishing a strong working culture in restaurants …

Supply Chain Challenges And Culinary Consumers, Jeff S. Kelly

Faculty Work Comprehensive List

"I can say that we are in uncharted territory with consumer increase and complications in each of the supply chain areas. This sounds like an opportune time for innovation and creative thinking."

Posting about the effect of supply chain issues on the restaurant industry from In All Things - an online journal for critical reflection on faith, culture, art, and every ordinary-yet-graced square inch of God’s creation.

https://inallthings.org/supply-chain-challenges-and-culinary-consumers/

Hines, Duncan, 1880-1959 (Sc 3623), Manuscripts & Folklife Archives

Manuscript Collection Finding Aids

Finding aid only for Manuscripts Small Collection 3623. Photographs (27) and accompanying narrative of an “adventure in good eating” of Duncan Hines and his wife Clara, consisting of a June automobile trip to restaurants and inns in Illinois, Wisconsin, Minnesota and Iowa. They were accompanied by a photographer and editor for Look Magazine.

School Of Culinary Arts And Food Technology, Tu Dublin, Autumn Newsletter 2020, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Autumn 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 Autumn period of 2020. 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.

School Of Culinary Arts & Food Technology - Summer Newsletter 2020, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Summer 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 Summer period of 2020. The successful completion of these activities especially in these challenging times 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.

What Am I Tipping You For? Customer Response To Tipping Requests At Limited-Service Restaurants, Ismail Karabas, Marissa Orlowski, Sarah Lefebvre

Faculty & Staff Research and Creative Activity

Tipping within the foodservice industry has traditionally been reserved for full-service restaurants. However, there is a growing trend of tip requests at limited-service restaurants, where tipping occurs prior to consuming the product. This research aims to examine the effect of a point-of-sale tip request at limited-service restaurants on return intentions via customer irritation. It also aims to analyze the moderating effects of check amount and perceived deservingness.

School Of Culinary Arts & Food Technology-Spring Newsletter 2020, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Spring 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 Spring period of 2020. 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

Cocktail Menus Ireland (1970s-2020) Version 1, James Murphy

Other resources

Cocktail Menus Ireland (1970s-2020) Version 1 highlights a small selection of cocktail menus from cocktail bars, public bars, hotel bars and Cocktail Clubs covering the period of 1970 up to 2020. These menus and their recipes help to identify the creativity, innovation and attention to detail in which the establishments highlighted here and their staff (cocktail bartenders, mixologists and management teams) poured into these menus. The menus also highlight the changing drinks fashions, how cocktail prices began to change, the variety of ingredients, the rise of the crafted approach towards ingredients sourcing and preparation. The impact of visual graphic illustrations, …

Can Training Restaurant Servers On Managing Customer Harassment Influence Turnover Intentions?, Mariza Budri

Honors College

This pilot study seeks to answer if customer harassment training can influence server's turnover intentions. My research question was formed from the lack of literature surrounding customer-perpetrated sexual harassment. The articles that do address this phenomenon explain the disruptions it causes in the workplace along with the detrimental effects it has on the employees. Through this research I came up with the question: Can training restaurant servers on managing customer harassment influence turnover intentions? This was a mixed-method study that included five semi-structured interviews and a questionnaire. The women I interviewed dealt with customer sexual harassment either daily or weekly …

The Number Of Restaurants Is Growing In The Tyler Msa, Manuel Reyes-Loya

Hibbs Brief

This issue of the Hibbs Brief discusses growth of restaurants in Tyler, Texas.

Dining Out, Máirtín Mac Con Iomaire

Books/Book Chapters

Dining out during the 1980s in Ireland could be summarised gastronomically by prawn cocktails, Chicken Maryland, Black Forest gateau and bottles of Blue Nun or Mateus Rosé. All this changed with the Celtic Tiger when the Irish public was introduced to Caesar salad, tomato and fennel bread, tapenade and Chardonnay. From 1989 to 1993, Restaurant Patrick Guilbaud was like a lone beacon of consistency in the Irish edition of the Michelin Guide. However, in 1994, five Michelin stars were awarded on the island of Ireland. Change was afoot. Many young Irish chefs and waiters emigrated during the 1980s although some, …

Ohio River Survey (Fa 656), Manuscripts & Folklife Archives

Folklife Archives Finding Aids

Finding aid only for Folklife Archives Project 656. Kentucky Folklife Program project titled: “Ohio River Survey,” which includes interviews, tape logs, photographs and other documentation of folklife along the Ohio River in Illinois, Indiana and Kentucky. Interviews may include a description of belief, traditional occupation, practice, craft, or tool, informant’s name, age, birth date, and address.

Law Library Blog (July 2018): Legal Beagle's Blog Archive, Roger Williams University School Of Law

Law Library Newsletters/Blog

No abstract provided.

Reframing Dining, Hsin Yao Cheng

Research Collection Institute of Service Excellence (2007-2024)

Cheng Hsin Yao of Picnic explains how he has future-proofed his latest restaurant with technology and design.

College Graduations & Prize Givings (Circa 1970s-Onwards), James Murphy

Other resources

This file contains photographs of the numerous graduations and prize giving ceremonies which were held over the years from 1970s onwards to celebrate the unique achievements of the students, staff and management in the College. The pictures highlight the many cherished memories and individuals who have graced the educational, hospitality and bar industry in Ireland and abroad. The photographs also highlight how the college was changing over this period (from the VEC to DIT).

The Case For Tipping And Unrestricted Tip-Pooling: Promoting Intrafirm Cooperation, Samuel Estreicher, Jonathan R. Nash

Faculty Articles

This Article proceeds as follows. Part I presents doctrinal background. It discusses the laws governing tip-pooling, with an emphasis on relevant federal and state laws. Part II analyzes, from a law-and-economics perspective, how tip-pooling arrangements—both voluntary and mandatory—might arise, and what form they might take. Part III shows how governing law limits the ability of restaurateurs to put tip-pooling arrangements in place, and shapes the incentives of employees. It also analyzes the response of restaurants like the Union Square Hospitality Group that have barred all tipping. Part IV suggests revisions to existing law that would free up management’s freedom to …

Minimum Wage Change Effects On Restaurant Pricing And Employment, Toni Repetti, Susan Roe

Hospitality Faculty Research

Purpose State and local governments are considering large increases to the minimum wage. As restaurants employ many individuals paid at or below minimum wage, these changes may affect their businesses. The purpose of this study is to evaluate the anticipated effects of minimum wage growth on employment and pricing in US food and beverage operations. Design/methodology/approach The study utilizes an experimental design where restaurant owners and managers are presented with scenarios of differing levels of potential minimum wage increases and are asked to anticipate changes to employment and pricing. Findings Restaurant owners and managers involved in the study indicate the …

#Reviewbowlinggreen: Food And Attractions Guide For International Students, Kanyawee Skulsillapakorn

Mahurin Honors College Capstone Experience/Thesis Projects

Being in a different country, far away from home, surrounded by strangers that speak a different language than your mother tongue is daunting. Most international students often feel out of place when they arrive in America for the first time. What can we do to change international students’ perspective of Bowling Green from one of being a “boring, small town” to a vibrant growing community? This project will use social media platform like Facebook to promote restaurants and other attractions. Users can write reviews of restaurants, shops, and places to visit in Bowling Green. By including the hashtag #ReviewBowlingGreen on …

Redefining “Success”: Toward A Community Minded Restaurant Industry, Molly Bennett

Senior Honors Projects

Restaurants are at the heart of communities across the United States. They contribute to the local culture, provide space for families and neighbors to gather, and help shape the identity of towns, and cities. Restaurants should reflect not just the culture, but the values and priorities of the communities where they are located. Whether it’s in terms of the treatment of their workers, the environmental impact of their daily operations, or the health implications of their food, I believe that restaurants should reflect the values of a community. As a student graduating with a major in supply chain management, my …

Careers In Culinary Arts, James Peter Murphy

Conference papers

The purpose of this presentation was to give individuals interested in pursuing a career in culinary arts the advice and access to education surrounding this field. Culinary arts covers the multidisciplinary field and areas of practice and study which includes culinary performing arts (cooking), gastronomy (food studies), bakery and pastry arts, food and beverage studies (bar, restaurant, barista), wine studies , food product development and health, hygiene and nutrition. So many individuals have come into this industry and gained local, national and international success.

Overcoming Fraud & Dishonesty In The Hospitality Industry, James Peter Murphy

Conference papers

The licensed industry is an increasingly competitive market place, many bars have responded by empowering staff and undertaking structural and management reforms in recent years. Undoubtedly, these changes have significantly raised the levels of customer service and enhanced customer satisfaction. Paradoxically these changes, combined with the responsibilities allocated to bar staff and management to supervise and manage bars with autonomous control have created more fertile conditions, scope and opportunity for dishonest actions by staff members.

The way licensed premises approach the issue of staff fraud is changing in response to the increased risk. Many bars have historically been anxious to …

A Critical Analysis: Infusion Of Social Media And Traditional Media Strategies And Tactics In The Recipe For Success For Local, Main Street Usa Restaurants, Tori Partykevich

Senior Honors Projects

Restaurants can benefit greatly from carefully constructed public relations efforts. A strong plan and a dedicated use of both traditional and new media can help restaurants grow their business. It can be much more difficult for local, mom & pop restaurants to gain the attention that will boost their business than for large corporate chain companies who already have a well-known name. A positive public image of a restaurant is vital to its success and public relations strategies can help this to be achieved.

A solid social media presence, community involvement, local newspaper advertisements, special offers and public events can …

Global Expansion Of U.S. Fast Food Restaurants : A Case Study Of Mcdonald's In Italy, Bejamin Weyers

Honors Scholar Theses

A case study of McDonald's success in Italy and the global ventures of other fast food restaurants. This paper uses strategies learned by McDonald's as recommendations for other similar companies in their global expansions.

Pyramids Of Pink Shrimp: A Brief History Of Las Vegas Dining, 1940s-1970s, Su Kim Chung

Library Faculty Publications

Restaurant dining has always been one of the great attractions of Las Vegas. From its budget buffets and 99 cent shrimp cocktails, to the showrooms of yesterday's production shows, and today's haute cuisine restaurants run by celebrity chefs, dining has added a rich and tasty dimension to the Las Vegas tourist experience. Local residents have also long been attracted to the wide variety of restaurants that have grown along with the city since the construction of the first hotel/casino resort (El Rancho Vegas) on old Highway 91 in 1941. Hotels along the Las Vegas Strip (and a few downtown) have …

Italian Oven - Bowling Green, Kentucky (Mss 388), Manuscripts & Folklife Archives

Manuscript Collection Finding Aids

Finding aid only for Manuscripts Collection 388. Correspondence, site evaluation report, investor's notebook, invitation, menu, news clippings and sundry other items related to the opening and operation of the Italian Oven restaurant in Bowling Green, Kentucky.

Interview With Christian Ettinger, Hopworks, 2011 (Audio), Christian Ettinger

All Sustainability History Project Oral Histories

Interview of Christian Ettinger by Scott Demming at Hopworks SE Portland, Oregon on August 10th, 2011.

The interview index is available for download.