Business Commons^™

The Impact Of Covid-19 On Hispanic Restaurants In South-Central Texas: A Qualitative Study, Javier Apolinar

Theses & Dissertations

Research Focus. The COVID-19 pandemic generated a major crisis for the restaurant industry in 2020 and 2021. The nationwide shutdown resulted in widespread restrictions on social gatherings, significantly impacting this industry. Hispanic businesses were not immune to this crisis, and its impact had profound effects on small businesses.

Most of the research in this field has primarily concentrated on small businesses and entrepreneurship under favorable circumstances, highlighting factors such as entrepreneurial drive, maximizing profits, taking risks, developing ideas, and promoting fair competition. Consequently, the current body of research is insufficient and fails to address the specific experiences of minority small …

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

FA 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 …

Examining Sustainable Food Practices In Luxury Gastronomic Restaurants: A Comparison Between Michelin-Starred Restaurants And Luxury Fine Dining Restaurants, Hiran Roy, Thomas Gomes, Vikas Arya

TTRA Canada 2023 Conference

Abstract
Sustainable practices are increasingly promoted in the restaurant sectors. While sustainability in luxury gastronomy restaurants (hereby Michelin-starred and luxury fine dining restaurants) has rarely been explored especially from Vancouver context. Michelin-starred and fine dining restaurants are significant influencers of sustainable food promotion. Therefore, this study explores chefs’ motivations to adopt and promote sustainable food experiences through extrinsic (planet and people) and intrinsic (plate, pleasure, and place) factors. A qualitative approach (semi-structured interview) will be employed to collect data from a sample of Michelin-starred and fine dining restaurants. It is anticipated that this study will be strengthening the existing literature …

Online Food Delivery Platforn Use By Restaurants, Jessica Felix Martinez

Open Access Theses & Dissertations

During the COVID-19, many restaurants were forced to adopt online food delivery platforms such as Door Dash, Uber Eats to serve their clientele. In this dissertation, I examine the following research question: what challenges and benefits did restaurant managers consider to adopt online food delivery platforms during the COVID-19 pandemic? To answer this question, I present three essays. In the first essay, I reviewed the existing academic and practitioner literature on the research context, identified the major players in the food delivery industry, and summarized the challenges that restaurants faced during the pandemic. In the second essay, I identified what …

Financial Impact Of Nutrition Labeling For Restaurants, Mark S. Johnson

Journal of Hospitality Financial Management

Over the period 2006 to 2018 many attempts to institute food labeling in restaurants (FLR) have occurred. We examine the impact of federal FLR regulations on equity in the restaurant industry. We find no support for the idea that passage of federal FLR legislation directly altered firm value. However, Food and Drug Administration (FDA) rulemaking has had a positive effect on restaurants. The Federal rules are preemptory to state and local rules providing the industry with consistent, straightforward, rules across all jurisdictions. The preemptory aspect may reduce overall industry costs of regulation. We suggest that rule-making by the regulatory agency …

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 …

Strategies For Achieving Sustainability Of Small Business Restaurants, Tanisha Thomas-Beard

Walden Dissertations and Doctoral Studies

Many small business restaurant owners perform unprofitably and fail within 5 years of opening. Small business restaurant owners are concerned about sustainability as approximately 50% of small businesses that start up do not last beyond the fifth year. Grounded in the general systems theory, the purpose of this qualitative multiple case study was to explore strategies small business restaurant owners use to grow and maintain profitability to sustain business beyond 5 years. The participants were five small business restaurant owners in the Southeastern region of the United States who sustained their business beyond 5 years. The data were analyzed using …

The Supplier Shield: Covid-19 Effects On Suppliers Of Highly Affected Industries, Maisy Mills

CMC Senior Theses

This paper examines the effect Covid-19 has on hard-hit industries and their suppliers. By looking at the widening of credit spreads on corporate bonds, a shield can be observed through the disproportionate way Covid affects hard-hit companies compared to their suppliers. The dataset looks specifically at three highly affected industries which are accommodation, air transportation, and full-service restaurants. This paper runs a linear regression that looks at the effect that being one of the main 3 frontline industries has on credit spreads of corporate bonds versus that from being a supplier of these industries. The regression highlights the effects that …

The Pandemic Changed The Face Of Retail. Here’S How Center City, Philadelphia — The State’S Leading Job Market — Is Faring On The Road To Recovery, Francisco O. Velasquez-Turcios

Capstones

The pandemic changed the face of retail. Here’s how Center City, Philadelphia — the state’s leading job market — is faring on the road to recovery.

Link to capstone project: https://franvela033.github.io/Capstone/

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

MSS 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.

A Comparison Of Implicit And Explicit Error Detection And Their Effects On Purchase Intention And Judgments Of Quality, Rachel Fernandes

Legacy Theses & Dissertations (2009 - 2024)

In an online study of purchase intent based on Chinese menu inspection, explicitly noticing grammatical errors by hotspot click was more detrimental to judgments of quality than implicit detection by error estimation. When they estimated errors in a survey question (ordinal measure), participants who reported many (more than nine) errors had lower purchase intent and ratings of quality compared to those with few (about six) or no errors. However, with the more novel, continuous measure based on hotspot detection, participant purchase intent did not decrease as the number of errors noticed increased. Importantly, there were no differences between the hotspot …

The Power Of Nostalgia In Creating Lovemarks For Brands, Sandy Philip

Theses and Dissertations

Brand loyalty is a destination that most brands exert tedious attempts to achieve. Nostalgia, on another note, is encountered by most people worldwide in different contexts. Despite the vast research on nostalgia, little is known about the effect of nostalgia in creating authentic Lovemarks for historic places. Previous literature granted a clear and detailed understanding of the Lovemarks concept and the different forms and effects of nostalgia in various settings. To investigate the relationship between Lovemarks and Nostalgia, this study discerns the factors of Lovemarks in historical (Hotels, Restaurants, and Cafes) HORECA in Egypt to test their relation with Nostalgia …

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.

Gmo Products And The Food Industry: A Literature Review Of Opinions And Behaviors By U.S. Restaurants, Jake Harrison, Kenneth Bartkus

Curiosity

The health implications of genetically modified organisms (GMOs) have been the subject of considerable debate in the literature. One aspect of the debate is the apparent disconnect between what is reported in the scientific communities and what is reported in the general public. Specifically, it has been reported that while “Nearly 9 out of 10 scientists from the American Association for the Advancement of Science say GMOs are ‘generally safe’ to eat, more than half of the general public believe it is not a good idea.” This presents somewhat of a dilemma for companies, such as restaurants, who are involved …

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

Consumers’ Willingness-To-Pay For Local Sourcing In Alternative Restaurant Formats, Mahla Zare Mehrjerdi

Theses and Dissertations--Agricultural Economics

This dissertation consists of three essays that contribute to the research on local food purchase and consumers’ preferences and willingness-to-pay. Essay I examines whether there are differences in consumers’ willingness-to-pay for local food across alternative restaurant formats and provides a justification for using a system to legitimate local sourcing in restaurants. Essay II studies consumers’ preferences for local sourcing in restaurants in rural and urban communities and elaborates on where there is a significant willingness-to-pay for local food in rural communities. Lastly, essay III examines consumers’ purchase frequency of local food across direct and intermediated markets and provides results on …

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.

The Effect Of The Minimum Server Wage On Restaurant Guest Tipping Behavior And Perceptions, Jason Tang

UNLV Theses, Dissertations, Professional Papers, and Capstones

Restaurant server income is predominantly composed of tips received from guests and the minimum server wage received from restaurants. Grounded in equity theory, this dissertation investigated the effect of the minimum server wage, in combination with established antecedents of voluntary tipping, on tipping rate and examined guest perceptions of fairness of the minimum server wage and three prevalent tipping policies (voluntary tipping, automatic service charge, and service inclusive pricing). Two experiments were conducted, a 2 (minimum server wage) x 2 (service quality) experimental design, and a 2 (minimum server wage) x 3 (tipping policy) experimental design. The results revealed that …

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, …

Intangible Assets Valuation In The Hospitality Industry, Ruixue Du, Yuan Li, Manisha Singal

Journal of Hospitality Financial Management

In publicly traded firms, there is usually a discrepancy between the market value and the book value of the firm, often due to the valuation of intangible assets. Understanding this discrepancy is import- ant for investors, especially in the service industries like hospitality, where there is considerable industry disruption and consolidation. In this study we examine the effect of four intangible asset investments—research and development (R&D), training, advertising, and pension—on the market premium of restaurant firms. Using a longitudinal sample of 1,421 firm-year observations, the results of our analyses show that R&D, training, advertising, and pension are all important valuation …

Small Business Restaurant Owners' Financing Strategies For Sustainability, Cecilia Tobias Vasquez

Walden Dissertations and Doctoral Studies

Owners of small business restaurants experience a high failure rate. Many small business restaurants fail within 5 years of inception because of inadequate business plans, ineffective strategies for changing markets, and a lack of financial capital to achieve profitability, growth, and long-term survivability. The purpose of this multiple case study was to explore the financial strategies that some owners of small business restaurants used to sustain operations for longer than 5 years. The resource-based view was the conceptual framework for this study. Participants in this study consisted of 5 owners of small business restaurants in northern California who implemented successful …

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

FA 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.