Hospitality Administration and Management Commons^™

To Investigate Customer Expectations And Perceptions Of Service In The Restaurant Sector, Mike O'Connor

Other resources

The principal objective of this dissertation is to investigate customer expectations and perceptions of service in the restaurant sector in Ireland. Chapter 1: Serves as an introduction to the dissertation, it outlines the research objectives, the rationale for the research while evaluating customer satisfaction. It also looks at service personnel while measuring the cost of quality and reviewing customer equity considerations. Chapter 2: Acquaints the reader with material from alternative sources, it describes the restaurant environment, identifies the implications and characteristics of service, examines the role of the service quality classification, it states the early approaches to service and looks …

Book Review: Six Arguments For A Greener Diet, Cathy Emberton, Holly Gillespie, Meghan Glow, Melanie Burns

Faculty Research & Creative Activity until 2018 (FCS)

No abstract provided.

Book Review: Six Arguments For A Greener Diet, Cathy Emberton, Holly Gillespie, Meghan Glow, Melanie Burns

Faculty Research & Creative Activity

No abstract provided.

Service Dimensions Of Service Quality Impacting Customer Satisfaction Of Fine Dining Restaurants In Singapore, Ko King Lily Harr

UNLV Theses, Dissertations, Professional Papers, and Capstones

This paper is an exploratory study of customer satisfaction of fine dining restaurants in Singapore. Since there is a causal relationship between customer satisfaction and service quality and services literature and studies have shown that service quality is an antecedent of customer satisfaction, this paper seeks to find out the service dimensions of service quality, which lead to higher levels of customer satisfaction. This study suggested that the service dimensions of assurance, empathy and tangibles are the most important to customers’ evaluation of service quality, and thus, may have a positive influence customer satisfaction. The service aspects of each of …

Understanding The Heat - Mentoring: A Model For Nurturing Culinary Talent, Máirtín Mac Con Iomaire

Articles

Should time be invested in nurturing the next generation of Culinarians in order to improve the profession? Is fear and intimidation acceptable in a professional kitchen? Can we identify the reasons behind the high levels of staff turnover? In this paper I hope to address these questions, and to discuss mentoring as a model for nurturing culinary talent.

Managing Halal Quality In Food Service Industry, Siew Fun Vivienne Soong

UNLV Theses, Dissertations, Professional Papers, and Capstones

The Muslim world population survey conducted in 2005 found that Islam is the fastest growing religion on earth, both through birth and adoption. There were 2 billion Muslims scatted around 148 countries and the figures are rising each day. It is estimated that by 2010, the Muslim population will exceed 3 billion (Evans, 2005). The recorded growth rate for Muslim population is as follows: the Europe Muslim population of around 25 million increased at a rate of 140% over the past 10 years, America’s by 25%, Australia’s by 250% and Asia’s increased by 12% over the same period. The healthy …

Interview With Dan J. Wilson, Sudan Farms, 2007 (Audio), Dan J. Wilson

All Sustainability History Project Oral Histories

Interview of Dan J. Wilson by Jason Keaton at Canby, Oregon on August 10th, 2007.

The interview index is available for download.

Developing A Dining Customer Satisfaction Measurement And Response Tool, Mike Distefano

UNLV Theses, Dissertations, Professional Papers, and Capstones

There are many customers and guests who depart a hotel or its dining and entertainment facilities with a "bad taste" in their mouths due to customer service situations that either went wrong completely, or simply did not meet those particular guests' expectations. This frequently results in the seeking by guests of better service experiences by going to the competition, which ultimately represents lost or foregone revenue. These are situations from which management could have actually benefited. It is merely a matter of construing them as opportunities to consummate long-term customer relationships. This misconception is often due to ignorance or oversight …

Inside The World Of Celebrity Chefs, Exhibit Brochure, Deb Ebster, Tanya Jo Ormseth

Rosen Library Exhibits

No abstract provided.

Standout Attractions, Jonathan Jeffrey

SCL Faculty and Staff Publications

Living in Chicago and working as a traveling salesman in the 1920s-1930s, Duncan Hines had a hobby—visiting and assessing restaurants. He said he was looking for “standout attractions in the culinary department.” His hobby eventually made this native of Bowling Green “America’s foremost food authority” and one of the most recognized Kentuckians of the twentieth century. This article traces the biography of the culinary entrepreneur from his early years in Bowling Green to his successful publishing ventures, and finally to the phenomenal marketing strategy that was used to create one of America’s most enduring and endearing brands.

Attendee Attentiveness: Perceptions Of The Impact Of Menu Selection, Elisa A. Hobbs

UNLV Theses, Dissertations, Professional Papers, and Capstones

Most professional meeting planners are meticulous in planning everything about a meeting. Unfortunately, selecting the correct choices of food is often overlooked. If planners are informed of the role food plays on attendees’ attention, energy and attitudes, they may come to realize that they are contributing not only to the well being of their attendees, but also to the impact of the meeting itself (Boisclair, 1997). As a meeting planner, it is important to serve attendees meals that produce high energy and attentiveness in order to ensure that attendees are alert and maintain the highest level of performance throughout the …

Orlando's Historic Restaurants, Exhibit Brochure, Tanya Jo Ormseth, Gina Rippens

Rosen Library Exhibits

No abstract provided.

Zu Zon Bar & Grill, Zu Zon Bar & Grill

Chef Steve Menu Collection

Closed circa 2002. “See you at the Zu,” is not an invitation to go and view the polar bears and giraffes, though sometimes things can get a bit wild. Zu Zon’s, with its jungle motif, and often a standing-room only crowd at the bar, is one of the areas most popular watering holes. Owners Sue and Mark Warren, who also own Warren’s in Tonawanda, have put together a menu of traditional favorites, perked up with some exciting touches. They call it “casual food with attitude.” 5110 Main St, Buffalo, NY 14221.

Obesity, Educational Attainment, And State Economic Welfare, Martin W. Sivula Ph.D.

MBA Faculty Conference Papers & Journal Articles

For the first time in history, estimates of the overweight people in the world rival estimates of those malnourished. The World Health Organization (WHO, 2002) ranked obesity among the top 10 risks to human health worldwide. In the early 1960s, nearly half of the Americans were overweight and 13% were obese. Today some 64% of U.S. adults are overweight and 30.5% are obese. Even more alarming, twice as many U.S. children are overweight than were twenty years ago, a 66% increase. Non-communicable diseases impose a heavy economic burden on already strained health systems. Health is a key determinant of development …

Web Site Review: The President’S Challenge, Erin Boester, Lisa Cunningham, Melanie Burns

Faculty Research & Creative Activity

No abstract provided.

Educational Materials Review: Choosing A Safe And Successful Weight-Loss Program And You Can Control Your Weight As You Quit Smoking., Lee Ann Price, Elizabeth Stanberry, Melanie Burns

Faculty Research & Creative Activity

No abstract provided.

Review Of Educational Materials: Let’S Get Moving With Exercise And Healthy Foods And Let’S Get Moving With Healthy Snacks And Play, Bridget Schade, Carrie O'Donnell, Melanie Burns

Faculty Research & Creative Activity until 2018 (FCS)

No abstract provided.

Web Site Review: The President’S Challenge, Erin Boester, Lisa Cunningham, Melanie Burns

Faculty Research & Creative Activity until 2018 (FCS)

No abstract provided.

Educational Materials Review: Calcium: Are You Getting Enough?, Abigail Field, Christina Pruemer, Melanie Burns

Faculty Research & Creative Activity until 2018 (FCS)

No abstract provided.

Educational Materials Review: Choosing A Safe And Successful Weight-Loss Program And You Can Control Your Weight As You Quit Smoking., Lee Ann Price, Elizabeth Stanberry, Melanie Burns

Faculty Research & Creative Activity until 2018 (FCS)

No abstract provided.

Review Of Educational Materials: Let’S Get Moving With Exercise And Healthy Foods And Let’S Get Moving With Healthy Snacks And Play, Bridget Schade, Carrie O'Donnell, Melanie Burns

Faculty Research & Creative Activity

No abstract provided.

Educational Materials Review: Calcium: Are You Getting Enough?, Abigail Field, Christina Pruemer, Melanie Burns

Faculty Research & Creative Activity

No abstract provided.

The Lizard King Of Sobe Beverages, Laurence Weinstein, John Bello

New England Journal of Entrepreneurship

John Bello, aka the “Lizard King,” has been lionized in the business press as having been the brilliant entrepreneur who started a beverage company from scratch in early 1995 with his partner, Tom Schwalm, and then sold the product line to PepsiCo seven years later for a reported $375 million. What many people do not know is how close Bello came to failing with his SoBe line of innovative drinks.

Cashing In On Seafood, Laurence Weinstein, Stephen Heard

New England Journal of Entrepreneurship

Stephen Heard graduated from the University of Rhode Island in 1970 with a degree in business administration. He started his career by signing up as a management trainee at Woolworth’s Department Store in Wellesley, Massachusetts. It didn’t take him long to realize he missed his calling: being by the Rhode Island shoreline and employed in the fishing industry. Nearly 35 years later, Stephen is a self-made multimillionaire, having followed both his passion for entrepreneurship and for living his life on the Atlantic coast.

Marketing Potential Of Thai Food And Products In The U.S. Market, Athitaya Vudhikarmrusa

Seton Hall University Dissertations and Theses (ETDs)

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Book Review: Wellness Foods A To Z, Kristyn Makoivka, Sandy Hussey, Melanie Burns

Faculty Research & Creative Activity until 2018 (FCS)

No abstract provided.

Book Review: Nitrate And Man: Toxic, Harmless Or Beneficial?, Jane Kabogo, Jeanette Evans, Melanie Burns

Faculty Research & Creative Activity until 2018 (FCS)

No abstract provided.

Book Review: Wellness Foods A To Z, Kristyn Makoivka, Sandy Hussey, Melanie Burns

Faculty Research & Creative Activity

No abstract provided.

Book Review: Nitrate And Man: Toxic, Harmless Or Beneficial?, Jane Kabogo, Jeanette Evans, Melanie Burns

Faculty Research & Creative Activity

No abstract provided.

The Bay House Café: Against All Odds, Dudley-Anne Thomson, Brian Finlayson, Michael Varekamp, Laurence Weinstein

New England Journal of Entrepreneurship

Interview by Laurence Weinstein of Dudley-Anne Thomson, Brian Finlayson, and Michael Varekamp.

Dudley-Anne Thomson is the current manager of the Bay House Café, located10 kilometers from Westport, South Island, New Zealand. She rents the space from Brian Finlayson and Michael Varekam, who both started the Bay House Café eight years ago and then moved on to open restaurants in Sydney, Australia.