Open Access. Powered by Scholars. Published by Universities.®
- Discipline
- Institution
- Publication
- Publication Type
Articles 1 - 5 of 5
Full-Text Articles in Business
National Hospitality Conference 2016: A Report, James Peter Murphy
National Hospitality Conference 2016: A Report, James Peter Murphy
Reports
The 2015 National Hospitality Conference took place recently at the Intercontinental Hotel, Ballsbridge, Dublin. The main theme of the 2015 conference was ‘Challenges and Opportunities’ , DIT Bar Studies students from the School of Culinary Arts & Food Technology joined delegates in debating and discussing the significant issues surrounding the conference theme. This report highlights the issues discussed.
Impact Of Menu Designs And Personal Dietary Behaviors On Young Millennials' Restaurant Menu Choices, Yuan Tian
Impact Of Menu Designs And Personal Dietary Behaviors On Young Millennials' Restaurant Menu Choices, Yuan Tian
UNLV Theses, Dissertations, Professional Papers, and Capstones
The global prevalence of obesity has more than doubled since 1980. In response to this health crisis, the U.S. Food and Drug Administration finalized the Menu Calorie Labeling Rule in 2014. It requires that food service chains post Calorie information next to all food items on menus. Young Millennials aged 18-24 reportedly have poor dietary habits, which contributes to obesity rates. This on-line study surveyed 505 young Millennials to evaluate the relationship between young Millennials’ Calorie choices on restaurant menus and various factors, including menu design, personal dietary behaviors, and demographic characteristics. The survey data was analyzed using logistic regression. …
Nutrition Label Formatting: Customer Perceptions And Behaviors, Anish Parikh, Carl Behnke
Nutrition Label Formatting: Customer Perceptions And Behaviors, Anish Parikh, Carl Behnke
Department of Hospitality and Tourism Faculty Scholarship and Creative Works
In response to increasing U.S. obesity rates, legislators have begun mandating that chain restaurants make nutrition information available. While other studies have addressed various aspects of nutrition information labeling in restaurants, there has been little research into the efficacy of the various forms of delivery of restaurant nutrition information. The results of this study indicate that menu nutrition formatting has little impact on customer behavior. This study also found that when nutrition information was influential in the decision making process, consumers chose food items averaging 30% less calories. Consumers who did not change their food selection based on nutrition information …
Restaurant Revenue Management: Examining Reservation Policy Implications At Fine Dining Restaurants, Nanishka Hernandez
Restaurant Revenue Management: Examining Reservation Policy Implications At Fine Dining Restaurants, Nanishka Hernandez
Walden Dissertations and Doctoral Studies
In the restaurant industry, some patrons do not honor their reservations, especially on holidays. Grounded in postpositivism and system theories, the purpose of this comparative study was to examine the impact of implementing a credit card payment policy for fine dining restaurants reservations and no shows after implementation of a credit card guarantee policy at a high-end hotel located in the southeast United States. Data were collected from archival records provided by the hotel executives. According to the results of a Wilcoxon Signed Rank test, there was a statistically significant decrease in the number of no shows, p < .001, after the implementation of the credit card guarantee policy. In a paired sample t-test, there was a statistically significant decrease in the number of reservations, p < .001, after implementation of the credit card guarantee policy. The implications for positive social change include the potential to increase understanding of payment policies as they relate to the restaurant industry. Service industry managers can benefit from implementing payment policies that can vary from specific dates, seasons, and type of services. Customers will also benefit by being able to make reservations not originally possible due to demand. The current study adds to service industry knowledge, increasing the understanding of payment policies as they relate to restaurant industry. Conducting a similar study in other service industries in the future may lead to a better understanding of the nature of policies and customers' traits and behaviors.
The Role Of Motives And Decision Rules In Restaurant Tipping, Jacob Lee Hiler
The Role Of Motives And Decision Rules In Restaurant Tipping, Jacob Lee Hiler
LSU Doctoral Dissertations
The goal of this research is to address critical deficiencies in our understanding on how bill size, service quality, motives, and decision rules affect tipping behavior. This research uses social norm and equity theories to define the role of motives and decision rules used in determining tipping behavior. Additionally, it provides further evidence of other operant motives and decision rules through qualitative analysis. A conceptual framework and operational model are developed and empirically tested.