Hospitality Administration and Management Commons^™

School Of Culinary Arts & Food Technology - Winter Newsletter 2020, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Winter Newsletter captured the many events, research, awards, significant contributions and special civic, community and sustainability activities which the students and staff members of the school have successfully completed up to the Winter 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.

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.

Ua52/1 Out Of The Box, Wku Archives

WKU Archives Records

Newsletter created by and about WKU Archives and the records management program.

Covid-19_Umaine News_News Center Highlights Umaine Study On Economic Fallout In Hospitality From Covid-19, University Of Maine Division Of Marketing And Communications

Division of Marketing & Communications

Screenshot of UMaine in the News regarding News Center Maine highlighting a University of Maine study that explored the possible economic fallout in the Maine hospitality industry from COVID-19.

Impacts Of Covid-19 On Maine’S Hospitality Sector, Todd Gabe, Andrew Crawley

Teaching, Learning & Research Documents

Report studying the impacts of COVID-19 on Maine’s hospitality sector by Todd Gabe and Andrew Crawley, School of Economics, University of Maine.

Covid-19_Umaine News_Economic Fallout From Covid-19 In Maine's Hospitality Industry, University Of Maine Division Of Marketing And Communications

Division of Marketing & Communications

Screenshot of Maine News release regarding two University of Maine professors, Todd Gabe and Andrew Crawley's research into the economic fallout from the COVID-19 in Maine's hospitality industry.

The Effects Of Computer And Information Technology On Education, Iwasan D. Kejawa Ed.D

School of Computing: Faculty Publications

In the society of ours, is it true really that computers and information technology have contributed immensely to the way we learn? After observing and reading various educational paraphernalia and scanning the environment research has shown that the educational systems have greatly been impacted by computers and information technology. With the growth of technology, the ways we learn have been improved tremendously. Innovative technologies have contributed to the innovation of learning in the education arena and outside. The traditional ways of conveying instructions to learners have been augmented with the use of computers information technologies. The educational system of our …

Follow The Leader: A Followership Perspective In Restaurants, Courtney Troxtel

Graduate Theses and Dissertations

While leadership has been a popular research topic in the hospitality industry, followership has a limited amount of research contributing to the body of knowledge. Followers are a key aspect of the leadership equation; therefore, it is important to understand their role in the industry. The purpose of this study is to explore the leadership theory of followership in restaurants to examine the connections between followership training, voice behavior and employee turnover rates. The study adds to the existing knowledge of followership in the hospitality industry and provides ideas for future research and practical implications.

A descriptive survey was made …

Parent/Guardian Experience: How Schools Can Improve The Parent Experience And How That Leads To Positive Outcomes., Wesley H. Walters

National Youth Advocacy and Resilience Conference

Parent/Guardian eXperience: How creating an awesome Parent/guardian experience can lead to increased parent participation, and how parent participation leads to success of the student & the overall success of the school. The goal of this presentation is to engage parents in their child’s school experience by building a genuine connection with the school and a positive parent experience.

Darden Restaurants: The Role Of College Education In The Hospitality Industry, Rick Cardenas, Elizabeth Yost

Rosen Research Review

Rick Cardenas' first job was waiting tables at his local Red Lobster restaurant. Now he is Senior Vice President and Chief Financial Officer of Darden Restaurants, which owns and operates more than 1,700 restaurants under brands including Olive Garden, LongHorn Steakhouse, and Cheddar's Scratch Kitchen. Here, he explains to Rosen College's Elizabeth Yost how his own career developed and discusses the importance of a college education in the hospitality industry.

Out With The Old, In With The New: Education In The Hospitality Industry, Louis A. Lenglet, Sebastien Bazin

Rosen Research Review

What does it mean to be Chief Executive Officer (CEO) of the largest hotel group in the world outside of the United States? How do you effectively lead a company that manages so many different brands and franchises? And how is it best to train new employees to be part of that shared vision? Accor is one of the largest hospitality companies in the world, with resorts, hotels and vacation properties across the globe. current CEO Sebastien Bazin is hoping to bring together the world of hospitality and education to build a bright and sustainable future for the company. Rosen …

Nick Thomas On Hospitality Industry Trends And Hospitality Leadership Education, University Marketing And Communications, Nick Thomas

DePaul Download

In the 10 years since DePaul’s School of Hospitality Leadership was established, the hospitality industry has seen dramatic changes. Advancements in technology are improving how hotels, restaurants and convention centers operate; new trends are reshaping the travel experience; and far-off destinations are more within reach. How does DePaul prepare students to enter this fast-growing sector? With a combination of classroom instruction led by professors with industry experience and hands-on training. In this episode, Nick Thomas, the school’s director, talks about how hospitality leadership educators are meeting the challenge of evolving with the industry—and shares what he’s learned from spending time …

Enacting A Culture Of Access In Our Conference Spaces, Adam Hubrig, Ruth Osorio, Neil Simpkins, Leslie R. Anglesey, Ellen Cecil-Lemkin, Margaret Fink, Janine Butler, Tonya Stremlau, Stephanie L. Kerschbaum, Brenda Jo Brueggemann, Anonymous, Cody A. Jackson, Christina V. Cedillo

Women's & Gender Studies Faculty Publications

The article offers information on periodical's rhetoric and writing studies conference held in September 2020. Topics discussed include prioritizing access in the service of love, justice, connection and liberation; proposing expansive frameworks for access in designing accessible writing classrooms and professional events; and major principles of definition of access, which reflect access's complexity and liberatory potential such as dynamic, relational and intersectional.

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, …