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 …

Did College Football Betting Markets Correctly Assess Game-Shortening Rule Changes?, Kevin Krieger, Justin Davis

UNLV Gaming Research & Review Journal

Established rules and norms are standard within competitive sports. However, changes are often made to create better functioning contests or improved viewer experiences. We examine the impact of one such change on sports wagering markets. To shorten college football games, starting in 2023, the National Collegiate Athletic Association (NCAA) adopted rule changes that would, in part, enable the game clock to run more frequently. This decision might create games with fewer plays, and scoring in such games might also be lower. We document the impact of these changes and question whether the sports betting markets quickly ascertained the impacts of …

Harassment Risks, Reporting Decisions And Institutional Responses During Hospitality Internships In Ghana, Ebenezer Junior Afful, Yaa Akubia

ICHRIE Research Reports

Hospitality internships can expose students to sexual harassment while leaving them uncertain whether reporting will bring protection or further risk. This study examined exposure, reporting decisions and perceived institutional response among hospitality students in Ghana. It combined a survey of 277 students from three technical universities with follow-up interviews involving 13 participants. Among valid responses, 27.0% reported personally experiencing harassment, while 30.4% reported witnessing it during placement. Only 43.2% of personal incidents and 38.3% of witnessed incidents were reported. Interviews showed that silence was shaped by normalised conduct, customer-service expectations, supervisory power, fear of consequences, unclear reporting routes, and distrust …

Full Posterior Uncertainty Propagation In The Bg/Nbd Framework A Bayesian Foundation For Individual-Level Customer Behavior Modeling, Stuart V. Kerr

UNLV Gaming Research & Review Journal

The Beta-Geometric/Negative Binomial Distribution (BG/NBD) model of Fader et al. (2005) is used to describe repeat-transaction behavior in non-contractual settings: a latent visitation rate, heterogeneous across customers, governs how of- ten a customer transacts while active, and a latent dropout probability, also het- erogeneous, governs when a customer permanently churns. In its classical form, BG/NBD is estimated using maximum likelihood, producing single point estimates of the underlying population parameters and, from these, point estimates of each customer’s individual behavior. This paper develops the model from first princi- ples as a fully Bayesian framework, estimated using Markov Chain Monte Carlo (MCMC), …

Service Robots With Low Anthropomorphism In Restaurants: Consumer Reactions And Implications, Ferhat Eren, Volkan Genc

Journal of Global Hospitality and Tourism

This study investigates consumer responses to low-anthropomorphic service robots in restaurant front of-house roles using the AIDUA (Artificially Intelligent Device Use Acceptance). Data from 1,268  participants were analysed using PLS-SEM. The results revealed that social impact and  anthropomorphism significantly influenced both performance and effort expectancy, while hedonic  motivation influenced only performance expectancy. Performance expectancy strongly influenced  emotions, which in turn significantly influenced both the willingness to use service robots and objections  to their use. However, effort expectancy did not significantly influence emotions. The findings validate the  AIDUA model in this context and offer practical insights for robot design and implementation.

Covid-19 Impact On The Swiss Hotel Industry: A Time Series Analysis On 4-Stars Hotels, Yann Queckenstedt, Tianshu Zheng

Journal of Global Hospitality and Tourism

This study investigates the impact of COVID-19 on Swiss 4-star hotel arrivals using time series analysis and forecasts future demand through 2025. Employing a seasonal autoregressive integrated moving average model with intervention analysis, monthly arrival data from January 2005 to December 2022 were analyzed to quantify pandemic-related disruptions. Forecasts from January 2023 to December 2025 suggest a full recovery by March 2023, marking a 36-month rebound period. The pandemic’s economic impact mirrored downturns last seen in the 1970s, underscoring its severity. Findings offer actionable insights for hotel managers and tourism stakeholders, particularly in revenue management and strategic planning. Unlike prior …

Industry Implications Of A Scaffolded Hospitality Co-Op, Juan Mendez, Joel Reynolds

ICHRIE Research Reports

The hospitality industry faces a persistent skills gap as graduates enter the workforce with limited preparation in the adaptive, operational, and AI-enabled competencies modern employers require (Jackson, 2013; Sigala, 2018). Cooperative education offers a structured response, yet many programs default to a single internship that leaves the integration of theory and practice to chance. This report presents an undergraduate scaffolded cooperative education framework developed at a U.S. hospitality business school that sequences two foundation courses, six concurrent work-integrated courses, and a capstone digital portfolio across a two-year arc. The framework is grounded in experiential learning and scaffolding theory (Kolb, 1984; …

Supporting Women On The Hospitality Career Ladder: Fixing The Leadership Pipeline Drop-Off, Samantha A. Baker, Susan E. Gordon

ICHRIE Research Reports

The hospitality industry has a large discrepancy when comparing the number of women working within higher management roles compared to the number of men. This is despite women making up a majority of the hospitality industry. The goal for this study was to bring attention to this discrepancy by investigating how companies can retain female employees and aid in their career advancement. Interviews of a diverse set of women who all carry relations to the hospitality industry, produced three main themes of flexibility, career support, and work-life balance. Some actions that can be taken by companies to help women advance …

Hospitality And Tourism Students’ Perceptions Of Well-Being, Belonging, And Engagement In Their Academic Endeavors And Extracurricular Activities, Cynthia S. Deale, Seung Hyun Lee

International Journal for Business Education

Background/Introduction/Purpose: This study examined hospitality and tourism college/university students’ views of their engagement, well-being, and sense of belonging in academic and extracurricular activities, based on 130 responses from students in the United States.

Methods: Descriptive analysis, analysis of variance, confirmatory factor analysis, and structural equation modeling were used to analyze the responses. Qualitative comments were also obtained.

Results:  Respondents felt positive overall about their engagement, and many participated in extracurricular activities. The relationships between class engagement and sense of belonging, and between campus engagement and sense of belonging were significant, and the sense of belonging significantly influenced student subjective …

From Kitchen To Canon: Women And Culinary Recognition Executive Summary, Eulanda A. Sanders, Andra Harris

ICHRIE Research Reports

Despite women comprising a majority of the U.S. restaurant workforce, they remain significantly underrepresented in culinary leadership and elite recognition. Using an exploratory, descriptive design that draws on secondary data from the ACS, NRA, U.S. Census Bureau, and the James Beard Foundation, this study maps gender disparities across the culinary career pipeline. Women represent approximately 54% of the restaurant workforce but only 24.8% of chefs and head cooks, with a substantial gender wage gap persisting across the occupation (NRA, 2026; U.S. Census Bureau, 2024). Of 402 James Beard Award winners analyzed, 71.6% were male and 28.1% female. Disparities intensify at …

Beyond The Lab: A Competency-Rated Model For Building Industry-Ready Hospitality Leaders, Arlene M. Garrick

ICHRIE Research Reports

Hospitality employers continue to report a persistent readiness gap between academic preparation and operational performance. Supervisors cite inconsistent communication, limited cultural intelligence, weak leadership judgment, and subjective evaluation systems as barriers to building strong talent pipelines (Baum, 2015). This report presents the Competency‑Rated Experiential Assessment Model (C.R.E.A.M.), implemented within a live hotel operation at The Lodge at Hocking College to address these challenges. Within eight weeks, students demonstrated measurable improvements in communication clarity, cultural awareness, bias mitigation, and professional judgment. The model provides a scalable, low‑cost framework that hospitality operators and educators can adopt within a 30‑day cycle to strengthen …

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 …

A Game-Theoretic Approach To Customer Rating Of Hotels On Ota Platforms, George Lymperis, Lambros B. Drossos

Journal of Global Business Insights

This study develops a game-theoretic model of moral hazard in hotel–guest interactions on Online Travel Agency (OTA) platforms, addressing a question the reputation literature has largely overlooked: can customer reviews discipline hotel behavior even in genuinely one-shot transactions, where a guest and hotel never interact again? Standard repeated-game accounts of reputation rely on a shadow of the future that is absent in tourist-dependent markets dominated by one-time visitors. Drawing on principal–agent theory and community-enforcement models of reputation, we model the hotel–guest interaction as a static moral hazard game in which a neutral OTA verifies and enforces review-based penalties. Hotels choose …

The Intersection Of Sport Betting And Consumer Behavior: A Systematic Review, Jackson Sears, Beth Cianfrone

UNLV Gaming Research & Review Journal

Sport betting is a popular and lucrative entertainment segment of the sport industry. As such, understanding consumer behavior across the betting experiences is critical for the many stakeholders involved. The current study is a systematic quantitative literature review which assesses the current state of literature that intersects sport betting and consumer behavior literature, specifically cognitive, affective, conative, and consumption behavior of the sport bettors. The purpose of the systematic review is to (1) identify the most recent sport betting consumer behavior research, (2) compile and examine theoretical frameworks guiding sport gambling consumer research, (3) provide a descriptive summary of findings …

Back Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Taste Hong Kong 香港好味

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。

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。

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。

Features

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。

Vtc News Vtc快訊

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

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.