Hospitality Administration and Management Commons^™

The Olde Post Inn Tasting Menu 2017, The Olde Post Inn

Menus of the 21st Century

The Olde Post inn was built in the 1800s. It opened as a post office in 1884, grocery & residence. It had a number of owners and was for some time derelict before it was renovated into a restaurant with accommodation in early 1990s. It has been run as a restaurant since and was taken over by Gearoid & Tara Lynch in November 2002. Since then it has gone under further refurbishment and been extended to include two Hampton Conservatories.

To have a complete dining experience, it is not just about the food or wine it is about the whole …

Tannery Restaurant Townhouse Cookery School, Tannery

Menus of the 21st Century

Since Paul and Máire Flynn opened The Tannery in 1997, it has become one of the most original and welcoming experiences in Irish food. What makes it special? There is Paul’s cooking, of course – his fresh Waterford produce, ever-changing menus and mouth-watering focus on flavour. There are cosy chats in the wine bar, warm and welcoming service from expert staff, a bright and buzzy atmosphere at the tables. There is our unique location in the seaside town of Dungarvan, a stone’s throw from the Copper Coast and Comeragh Mountains. But most of all, there is the Tannery’s knack for …

Smart Service Experience And Consumer Loyalty In Saudi Arabian Smart Hotels: The Mediating Roles Of Tourist Happiness And Value Co-Creation, Fahad M. Alhuqbani

Journal of Global Business Insights

Drawing on Cognitive-Affective System Theory (CAST), this study investigates the mediating roles of tourist happiness and willingness to co-create value in the relationship between Smart Service Experience (SSE) and loyalty among consumers of smart hotels in Saudi Arabia. Data were collected from 367 guests who had stayed in a smart hotel in Saudi Arabia within the past year and analyzed using Partial Least Squares Structural Equation Modeling. The findings reveal that SSE positively influences both tourist happiness and co-creation willingness, which in turn drive guest loyalty. Notably, the affective pathway through tourist happiness exerts a stronger effect on loyalty than …

Back Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

What The World Taught Me 踏足世界 啟發人生, Andre Neveling

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Three students, three corners of the globe, three life-changing summers. These VTC Hospitality talents crossed continents to sharpen their skills, expand their horizons, and prove that the world is their classroom.

三位學生、橫跨地球三隅、三個脫胎換骨的夏天。VTC酒店及旅遊學科的優秀學生跨越地域，磨練技藝，拓展視野，證明世界就是他們的課室。

Taste Hong Kong 香港好味

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

The Young Master Chefs Guarding The Future Of Cantonese Cuisine 新生代主廚守護粵菜未來, Andrea Lo

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Two chefs – the youngest ever to graduate from the Chinese Culinary Institute’s Master Chef in Chinese Cuisine course – are carving not only careers, but a path for Cantonese cuisine to evolve without losing its soul.

兩位修畢中華廚藝學院大師級中廚師課程的歷來最年輕廚師，不但開創自己的職業生涯，也帶領粵菜在傳承經典之餘，能夠與時並進。

Women On Top 揚眉女子, Faye Bradley

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Opening Doors: Three Women Leaders Helping the Next Generation Rise

揚 眉 女 子：扶 掖 後 進 的 業 界 翹 楚

Three inspiring women speak on building sustainable careers in male-dominated fields, mentoring others, and redefining success over decades.

三位鼓舞人心的女性分享她們如何在男性主導的領域建立可持續發展的事業、提攜後輩，並在數十年間重新定義「成功」。

Biodynamic Wines: A Natural Pairing 佳釀天成, Andre Neveling

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Michelin-starred restaurant owner/chef and ICI Honorary Advisor Simon Rogan MBE on biodynamic wines, organic produce and the philosophy connecting soil to table.

Simon Rogan MBE暢談生物動力葡萄酒（biodynamic wines）、有機農產和連結土壤與餐桌的料理哲學。

Features

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Cover Story: Passing It On 傳承之道, Kate Springer

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Passing It On: Chef Anne-Sophie Pic's Vision for the Next Culinary Generation

傳承之道︰名廚Anne‑Sophie Pic為新世代廚藝人才開啟的前瞻視野

From France to Hong Kong, ICI's new Honorary Advisor, Chef Anne-Sophie Pic, balances heritage and innovation, guided by an unwavering curiosity and a pursuit of excellence.

國際廚藝學院的新任榮譽顧問Anne‑Sophie Pic名廚，從法國到香港一直堅守不輟的好奇心和矢志追求卓越，在傳統與創新之間取得完美平衡。

Vtc News Vtc快訊

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Interview: Roger Fok 霍耀文專訪, Andrea Lo

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Get To Know Chef Roger Fok

霍耀文專訪

We meet Roger Fok Yiu-man, the International Culinary Institute’s new Programme Manager, who started out as its student, forged a successful career as an award-winning chocolatier – and has now come full circle.

我們走訪國際廚藝學院新任課程經理霍耀文。他由本院學生起步，逐步發展成為得獎朱古力大師，事業有成，如今重返母校傳承技藝。

Industry Updates 行業快訊

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The latest buzz from Hong Kong's vibrant hospitality scene! From exciting events to the dynamic business landscape, here's VTC's insider info on what's hot and happening in this bustling city's world of hospitality.

香港的款待業發展蓬勃，最新動向盡在掌握！從精彩的盛事到多姿多彩的商業，VTC為您網羅在這個璀璨繁華都市裡的最熱門的酒店及旅遊業資訊。

Contributors 作者簡介

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Contents 目錄

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Welcome Message 歡迎您, Ici Editorial Team

AMBROSIA 客道 : The Magazine of The International Culinary Institute

A Note From Our Principal and Academic Director

院長暨學術總監的話

Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Ambrosia 2026 Full Issue

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

An Analysis Of The Sport Fan You Don’T Want To Encounter: Willpower And Fan Dysfunction, Anna M. Minor, Daniel L. Wann

Findings in Sport, Hospitality, Entertainment, and Event Management

Dysfunctional sport fans are classified as fans who have impaired function as it relates to socialization and social groups in the sport context, leading them to be highly confrontational and frequently complain within sporting environments (Wakefield & Wann, 2006). These fans are frequently loud, obsessive and even violent (Wann & James, 2019). The current research attempts to provide insight into this degree of excessive fandom behavior. Although previous work has examined demographics, alcohol, media consumption, and game attendance among dysfunctional fans, research has yet to examine the level of willpower (i.e., self-control) among these persons. With consideration that dysfunctional sport …

Participation Motivation Of Diverse Pickleball Participants: With A Marketing Implication, Mark Lifang Zhang, Steve S. Chen, Scott Thorton, Eric Street

Findings in Sport, Hospitality, Entertainment, and Event Management

Pickleball has been widely reported as one of the fastest-growing sports in the United States. Prior research has largely attributed this growth to the psychosocial benefits that pickleball provides to older adults, including increased social interaction and enhanced overall well-being. However, limited attention has been given to participation motivations and perceived benefits among other participant groups. The purpose of this study was to examine pickleball participants’ motivations, interests, and intentions for continued involvement across diverse demographic groups.

Participants included 431 individuals (54% male, 46% female) representing four age groups, with 67% aged 55 and older. Participants were recruited from two …

Coaching One's Own Child: An Ethnographic Study Of Parent-Coach Experiences In Youth Sport, Dr. Sandra Alspach, Dr. Jon Coles

Findings in Sport, Hospitality, Entertainment, and Event Management

Over 27 million children in the United States are playing youth sports.  Many of those youth are being coached by their own parent. Although this phenomenon is commonplace, little research has been done to study how parent-coaches balance their dual roles.  To better understand communication, roles, and relationship dynamics in youth sports environments, this study examined the experiences of parent-coaches and their athlete children. There were two ethnographic investigations. In the first, 76 participants (34 parent-coaches and 42 child-athletes) ranging from age 8 to age 80 participated in semi-structured Zoom interviews. Personal networks and snowball sampling were used to invite …

“What Is Our Brand?” Examining The Indiana State University Athletics Rebrand, Matt Blaszka, Patrick T. Walsh, Craig Morehead

Findings in Sport, Hospitality, Entertainment, and Event Management

Rebranding in sports has become commonplace as teams try to modernize their brand. Often, rebrands are viewed negatively by fans, particularly immediately following the rebrand. However, less is known about the impact of rebranding over time. In this case study, the Indiana State University athletics rebrand was explored three years after the initial launch. A total of 189 participants representing student-athletes, alumni, donors, faculty, and staff were asked open-ended questions on their feelings toward the rebrand. Four different themes emerged. The two positive themes were: modern logo, wordmark, and font, as well as public perception. The two negative themes were …

Designing Menus That Welcome Everyone: How Inclusive Menu Cues Drive Customer Behavior For Diners With Dietary Restrictions, Cortney Norris, Lisa Slevitch, Matthew Bauman, Soyoung Park, Seung Hyun Lee

ICHRIE Research Reports

Millions of consumers navigate dietary restrictions every time they eat out, whether due to food allergies, religious practices, or lifestyle choices such as veganism. Yet most restaurant menus do little to acknowledge these needs. This report summarizes findings from a three-phase study that explored which menu design features most effectively communicate inclusivity to diners with dietary restrictions and how those features influence emotions, attitudes, and likelihood of choosing a restaurant. The results offer restaurant operators concrete, evidence-based strategies for making their menus more welcoming and, in doing so, expanding their customer base.

Origami Sake: Building A Sustainable Supply Chain For A New Beverage Startup, Akosua Sayer Koduah, Nick E. Johnston

ICHRIE Research Reports

Sustainability has become a strategic pillar in the hospitality and beverage industry, shaping supply chain decisions, consumer behavior, and market competitiveness. This study examines how Origami Sake, a startup brewery in Hot Springs, Arkansas, integrates sustainability into its supply chain from inception. Using qualitative analysis of company interviews, secondary data, and comparative literature, the study shows that Origami Sake embeds renewable energy, localized rice sourcing, and by-product reuse into its core operations. These practices reflect circular economy principles and strengthen regional identity, yet they also pose challenges related to packaging limitations, organic rice availability, data-tracking gaps, and the risks of …

Are Hotels Ready For Flooding? Improving Employee Preparedness, Ahmin Kwon, Marketa Kubickova, Swechchha Subedi

ICHRIE Research Reports

Focusing on the experiences of 500 current hotel employees in the United States, this report evaluates current levels of flood preparedness and the role of organizational support in shaping employee proactive response. Findings indicate that most employees have experience with flooding and rely on multiple information sources, yet trust in government response remains moderate. Clear disparities emerge across hotel segments, with significantly higher preparedness commitment and proactive behavior among employees in luxury hotels and those with longer tenure. Importantly, prior experience does not necessarily translate into effective preparedness. Although many respondents perceive existing information as sufficient, there is a continued …

Exploring Hotel Sustainability Through A Service Design Lens: An Espoused Theory Vs. Theory-In-Use Perspective, Cindy Yoonjoung Heo, Jaehyun Park, Sanqi Yang, Chen Ni, Lei Tang, Lei Yu, Julneth Rogenhofer, Geraldine Assen

ICHRIE Research Reports

Sustainability is now widely embedded in hotel strategies, but it is often assessed through what hotels communicate rather than what guests actually experience. This study examines that disconnect by drawing on Argyris and Schön’s distinction between espoused theory and theory-in-use, combined with a service design perspective. Using document analysis alongside in-situ observations at the front desk and in guest rooms, the study looks at how sustainability appears across service touchpoints and whether it is likely to be noticed and understood by guests. The findings suggest that many initiatives are operationally in place but remain largely out of sight during the …

Robot Ready, Deploying Semi-Autonomous Food Delivery Robots, Betsy Bender Stringam, Somang Min, Jennifer Martinez

ICHRIE Research Reports

Semiautonomous food delivery robots are expanding rapidly across college campuses, healthcare facilities, office complexes, and other food delivery settings. The semiautonomous food delivery robot market grew to about $800 million in 2025 and is expected to exceed $3.24 billion by 2030.

This report draws on research studies conducted at a university contract foodservice beta deployment site, involving in-depth interviews with employees and managers who worked directly with semiautonomous food delivery robots during and after implementation, triangulated with field notes and observations by the research team. The report highlights key findings and develops an original practitioner framework around these findings, called …

Building Consumer Trust In Short-Term Rentals: A Literature Review On Factors Influencing Consumer Booking Motivations And Trust Formation, Alyssa N. Thornton, Kiyan Shafieizadeh

ICHRIE Research Reports

This study synthesizes existing research on consumer trust formation and booking motivations in short-term rental (STR) platforms through a systematic literature review. Drawing on 19 peer-reviewed studies published between 2015 and 2025, the review examines how trust-building cues and motivational factors jointly influence consumer booking decisions in peer-to-peer accommodation contexts. Using a thematic analysis approach, the findings reveal five dominant themes: visual and aesthetic cues, host attributes, reviews and reputation mechanisms, economic and functional motivations, and host–guest interaction. The results highlight the central role of visual presentation and social signals in reducing perceived risk and fostering trust, while economic and …

Pricing Hawaii: When Discounts, Fees, And Transparency Collide In Hotel Pricing, Kody Dominguez, Ingrid Lin

ICHRIE Research Reports

This report examines how hotel pricing structures in Hawaiʻi; specifically, Kamaʻāina discounts, visitor rates, and destination fees interact to shape perceptions of fairness, transparency, and booking behavior.

Using survey data from 192 respondents and a pricing audit of 57 properties in Oahu, Hawaii, the findings reveal a structural disconnect between pricing intent and guest experience. While Kamaʻāina discounts range from 20–30%, mandatory destination fees averaging $37.69 significantly erode realized savings, particularly at mid-tier price points. As a result, 62% of residents perceive hotel pricing as unfair, compared to 27% of visitors, and nearly 70% of respondents report abandoning bookings due …