Business Commons^™

Developing Food Tourism Networks: A Practical Manual, Mary Rose Stafford, Denise O'Leary

Reports / Surveys

There is no one‘right’way to collaborate to develop food tourism but the aim of this manual is to provide you with advice on good practice illustrated by case studies from home and abroad. The advice provided is based on research with three committees based in Ireland who were directly or peripherally involved in developing food tourism, as well as decades of research on collaboration, networks, tourism and food tourism. Throughout the manual are exercises which will help apply this advice to your region and circumstances, key facts which provide evidenced based research information and insights from members of the three …

Understanding Customer Actions During Self-Service Technology Failures In Multichannel Service Environments, Jennifer Lawlor, Petranka Kelly, Michael Mulvey

Conference papers

No abstract provided.

Exploring Spatial Business Data: A Roa Based Ecampus Application, Thanh Thoa Pham Thi, Linh Truong- Hong, Junjun Yin, James Carswell

Conference papers

In "Smart" environments development, providing users with search utilities for interacting efficiently with web and wireless devices is a key goal. At smaller scales, Google Maps and Google Earth with satellite and street views have helped users for querying general information at specific locations. However, at larger local scales, where detailed 3D geometries linked to business data are needed, there is a recognized lack of related information and functionality for in depth exploration of an area. Linking spatial data and business data helps to enrich the user experience by fulfilling more task specific user needs. This paper presents an eCampus …

Wild Geese Restaurant Sunday Lunch Menu, 2013, Wild Geese Restaurant

Menu Collection

The Wild Geese Restaurant (Proprietors David Foley and Julie Randles) is located on the main street of Adare Village, Co. Limerick. As a chef David Foley has established a reputation for excellent cuisine. He has always has a keen interest in cooking. and spent many years learning his trade in such fine establishments as The Park Hotel Kenmare, The Kildare Hotel & Country Club, the Waterside Inn, Bray, Berkshire. Stephen Bull’s Restaurant, Blanford Street, London. He then progressed to his first Head Chef position when he took over in the Hibernian Hotel Dublin 4. During his six years there, the …

Number One Perry Square Park Room Menu 2013, Number One Perry Squre

Menu Collection

No abstract provided.

Brasserie One At Number One Pery Square Sample A La Carte Menu 2013, Number One Pery Square

Menu Collection

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.

Cashel Palace Hotel Bishop Buttery Dinner Menu, 2013, Cashel Palace Hotel

Menus of the 21st Century

The Cashel Palace Hotel is located on the Main Street, Cashel, Co. Tipperary, Ireland. The proprietors are Patrick and Susan Murphy. This Queen Anne style house dating from 1730 is now a four star family owned and managed hotel.

The Bishops Buttery/ Restaurant is Open Seven Days.

“If food is your passion, then you will be pleased to know that we are passionate about serving the finest of modern Irish cuisine. Our Bishop’s Buttery Restaurant inspires the palate and the mind, with vaulted ceilings and its magnificent open fireplace.All ingredients are sourced locally from producers who are known to us. …

Restaurant Fortyone Lunch 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. …

Ananda Restaurant A La Carte Menu 2013, Anada Restaurant

Menus of the 21st Century

Ananda Restaurant is located at Sandyford Road, Dundrum Town Centre, Dublin 14. The proprietor is Asheesh Dewan.

"Ananda is Ireland’s premier fine dining restaurant. Ananda’s impeccable pedigree, enviable location and stunning interior design made it Dublin’s most anticipated restaurant opening of 2008. Ananda’s décor redefines customer’s expectations of Indian restaurants. The dining room features a number of striking design statements, which are quietly opulent while complementing the comfortable welcoming warmth of design theme. The eye is drawn up to the glowingly rich, honey-coloured, water lily inspired chandeliers, while aubergine, lime and cerise velvet upholstery adds vibrancy and life to the …

Ananda Restaurant Special Tasting Menu 2013, Anada Restaurant

Menus of the 21st Century

Ananda Restaurant is loaced at Sandyford Road, Dundrum Town Centre, Dublin 14. The proprietor is Asheesh Dewan.

"Ananda is Ireland’s premier fine dining restaurant. Ananda’s impeccable pedigree, enviable location and stunning interior design made it Dublin’s most anticipated restaurant opening of 2008. Ananda’s décor redefines customer’s expectations of Indian restaurants. The dining room features a number of striking design statements, which are quietly opulent while complementing the comfortable welcoming warmth of design theme. The eye is drawn up to the glowingly rich, honey-coloured, water lily inspired chandeliers, while aubergine, lime and cerise velvet upholstery adds vibrancy and life to the …

Thorton's Restaurant 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 …

Number One Pery Square Sample Harvest Value Dinner 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 Spring Market Value Dinner 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 Breakfast 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.

Four Seasons Hotel: Early Supper 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 Early Bird menu is available from 18.00 -1900 hours and offers two courses for €25 and three courses for €30.

Rasam Indian Restaurant: Early Bird 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: Vegetarian Menu 30th. Of May-1st.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 …

Celebrate Teaching And Learning: A Sotl Symposium At The University Of The Pacific, Craig R. Seal, Jace Hargis, Lara Killick, Delores E. Mcnair, Chris J. Sablynski, Henghu Sun, Darrin Kitchen, Gina Carbonatto, Yuan Yao

Eberhardt School of Business Faculty Articles

This paper presents a faculty-driven teaching and learning celebration that fostered institutional cultural change. The symposium showcased exemplar instructional methods at an institution, whose mission is to "to provide a superior, student-centered learning experience integrating liberal arts and professional education." The symposium was a grass-roots effort that attracted seventy-two faculty members from various disciplines to attend the four day symposium sessions to share, discuss, and learn about the best practices used by their colleagues. The overall evaluation and response to the symposium exceeded the expectations of the organizers. The paper contributes to both the scholarship of teaching and learning and …

Targeting The ‘Invisible’: Improving Entrepreneurship Opportunities For Informal Sector Women, Tonia Warnecke

Faculty Publications

In the wake of global economic downturn, policymakers in many developing countries are turning their gaze upon two things: private sector-led strategies for economic growth and women’s potential to contribute to this growth. As a consequence, female entrepreneurship has been an area of particular interest to policymakers, businesses, and non-governmental organizations, and many female-targeted policies and programs have been implemented, ranging from microfinance and subsidized loans to training and incubator programs. However, the focus on entrepreneurship as a development strategy conceptualizes entrepreneurship in a particular way—as opportunity entrepreneurship. Opportunity entrepreneurs can identify available opportunities and exploit them; they are often …

Cross-Border Mergers And Acquisitions And Country Risk Ratings: Evidence From U.S. Financials, Halil Kiymaz

Faculty Publications

This study reports how country risk and macroeconomic conditions influence the wealth gains of U.S. financial firms involved in international mergers and takeovers. The findings suggest that U.S. financials experience weakly significant wealth gains around announcement date. The wealth gains are significant for takeovers in Latin America. There are also differences in wealth gains of subsector affiliations of financial firms. While banks experiencing wealth loss, both insurance and investment services firms having significant wealth gains. The country risk, including economic, political, and financial risk ratings, help to explain the wealth gains to financial bidders.

Top 10 Global Producers (2012): Chickens & Chicken Meat, Humane Society International

HSI DATA SHEETS

No abstract provided.

Top 10 Global Producers (2012): Pigs & Pig Meat, Humane Society International

HSI DATA SHEETS

No abstract provided.

Top 10 Global Producers (2012): Hen Eggs, Humane Society International

HSI DATA SHEETS

No abstract provided.

Fact Sheet On Puppy Mills And Flea Markets, The Humane Society Of The United States

PUPPY MILL REPORTS

Flea Markets are meccas for problematic puppy sellers. Since the USDA is now regulating commercial breeders who sell puppies sight-unseen over the Internet, flea markets are one of the last unregulated marketplaces for questionable puppy sellers, many of them unlicensed and uninspected. As a result, there has been an increase in the number of operators selling puppies at flea markets across the country—likely in an effort to escape government regulation.

Environmental Impacts Of Puppy Mills, The Humane Society Of The United States

PUPPY MILL REPORTS

A puppy mill is “a dog breeding operation in which the health of the dogs is disregarded in order to maintain a low overhead and maximize profits.” Avenson v. Zegart, 577 F. Supp. 958, Dist. Court, Minnesota (1984). State and federal inspection reports reveal that a common method employed to maximize profits includes irresponsible waste management practices that are harmful to the environment. Impacts may be caused by improper disposal of feces, urine and carcasses.

Puppy Mill Brokers, The Humane Society Of The United States

PUPPY MILL REPORTS

A puppy mill “broker” is a pet dealer engaged in the business of re-selling puppies who were bred elsewhere. Unlike retail pet stores, brokers are middleman dealers who obtain puppies from breeders and puppy mills, and then transport and resell them. Brokers typically sell puppies to pet stores, but sometimes to research facilities, often travelling great distances to do so. In some cases the term is also used loosely to describe people who re-sell litters directly to the public that they themselves did not produce, for example, by posing at the original breeder and selling them through websites or classified …

Texas Puppy Seller Investigation, The Humane Society Of The United States

PUPPY MILL INFORMATION

Over a five-month period in 2013, HSUS staff visited 16 pet stores and three flea markets across the state with hidden cameras to find out where they get their puppies and to check on the puppies’ conditions. HSUS staff also studied hundreds of shipping documents representing more than 1,400 puppies shipped into Texas between May 2012 and August 2013 from out of state, representing just a sampling of the thousands of puppies shipped into Texas every year for resale. Between the document research and in-person visits, investigators studied a total of 34 pet stores and flea markets. HSUS investigators found …

Investigation: Many Maryland Pet Stores Found In Violation Of Puppy Mill Disclosure Law, The Humane Society Of The United States

PUPPY MILL INFORMATION

An undercover investigation by The Humane Society of the United States and ReLove Animals, Inc., found most of the pet stores in Maryland that sell puppies are apparently not fully complying with a law designed to provide shoppers with information about the origin of their puppies. In September 2013, investigators visited 12 puppy-selling pet stores in Maryland. Specifically, investigators checked to see if the stores were fulfilling the requirement that they “post conspicuously on each dog's cage” the “state in which the breeder or dealer of the dog is located” and “the United States Department of Agriculture license number of …

A Horrible Hundred 2013: Problem Puppy Mills In The United States, The Humane Society Of The United States

PUPPY MILL INFORMATION

This report is a list of some of the nation’s dog breeding kennels that are of high concern to The HSUS due to repeated problems with animal health or animal care. It is not a list of all puppy mills, nor a list of all problematic facilities. The list does not include other problematic puppy mill dealers, such as brokers and pet stores, unless the operators are also breeding dogs.

Associations Of Housing, Management, Milking Activity, And Standing And Lying Behavior Of Dairy Cows Milked In Automatic Systems, Justine A. Deming, Renée Bergeron, Kenneth E. Leslie, Trevor J. Devries

Farm Animal Husbandry Collection

The objective of this cross-sectional study was to describe the housing, feeding management, and characteristics (parity and stage of lactation) of cows on commercial automatic milking system (AMS) dairies and their associations with the standing and lying behavior patterns and milking activity (frequency and yield) of lactating dairy cows. Thirteen AMS herds were enrolled in the study, with an average herd size of 71 ± 30 (mean ± SD; range: 34 to 131) lactating cows. All of the herds used freestall barns, each set up for free cow traffic to the AMS. On-farm measurements were taken to determine stocking density …