Hospitality Administration and Management Commons^™

Sustainable Practices In The Restaurant Industry: Review 2020-2025, Joel Reynolds

ICHRIE Research Reports

This review examines sustainability practices in the restaurant industry from 2020-2025, analyzing environmental, social, economic, and technological dimensions. Using a rigorous methodology including comprehensive database searches and thematic synthesis, we identified significant fragmentation across research streams and persistent gaps between theoretical frameworks and practical implementation. Our analysis reveals how contextual factors—including geographical location and restaurant segment—significantly influence sustainability approaches, challenging universal prescriptions. The review highlights critical methodological limitations in current research, particularly regarding measurement approaches, system boundaries, and ethical considerations of technological innovations. These findings provide a foundation for developing more integrated, context-sensitive sustainability frameworks for both researchers and practitioners.

Customer Food Intake: An Empirical Analysis Of Gender, Restaurant Use And Attitude Toward Fast Food Among Adolescents And Young Adults, In Nairobi, Kenya, Gerishom G. Madivoli, Rosemarie Ayuma Khayiya, Beatrice Kamau

Journal of Global Hospitality and Tourism

Fast food is the fastest- growing food category worldwide, providing young people and adolescents with a quick, cost- effective, and easily accessible alternative to home- cooked meals. There has been considerably less research into how gender, restaurant usage, and attitudes influence patterns of fast- food consumption. Moreover, the growth of the fast- food industry in every nation creates a significant environmental impetus for increasing fast food consumption and promoting unhealthy eating behaviours. If this issue is not addressed, the prevalence of lifestyle diseases such as obesity, along with the costs of managing these conditions, will escalate, particularly in Kenya. This …

Halal Labeling And Purchase Intentions: Insights From Gen-Z And Millennial Muslims Purchasing Imported Korean Foods, Muhammad J. Pratama, Imam Salehudin

International Journal of Islamic Economics and Business Sustainability

Purpose: This study examines the impact of halal labeling on the purchase intent of Korean food (K-food) imports among Indonesian Muslim millennials. It also explores how halal certification origins—Indonesian Ulama Council (MUI) vs. Korean Muslim Federation (KMF)—affect consumer perceptions and purchase decisions.

Design/methodology/approach: Using a sample of 370 respondents aged 18–42 who purchased K-food in the past year, this study employed Multi-Group Structural Equation Modeling (MG-SEM). Respondents were randomly assigned to groups exposed to different halal labeling stimuli to assess their impact on trust, brand attitude, and purchase intent.

Findings: Halal literacy and religious beliefs shape K-food purchases, mediated by …

From Farm To Table: Chefs’ Perspectives On Managing Local Food Procurement, Nick E. Johnston

Journal of the North American Management Society

This study examines the role of chefs in procuring locally sourced food and the challenges they face in managing this process within the foodservice industry. Through qualitative interviews with seven executive-level chefs from diverse foodservice operations in West Texas, the research explores their decision-making processes, attitudes toward local sourcing, and the logistical hurdles involved. Findings highlight that while chefs are highly motivated to use local products due to quality and sustainability benefits, they face significant challenges such as limited availability, inconsistent supplier networks, and distribution inefficiencies. Additionally, concerns about managing the cost and quality of local ingredients were prevalent, especially …

An Exploratory Study Of Household Alcohol Consumption From The Us Bureau Of Labor Statistics Consumer Expenditure Survey With A Focus On Market Conditions And Regulatory Structures, Mayya Makarycheva

Dissertations, Theses, and Capstone Projects

Alcohol consumption and use is not just a harmful behavior or a potential recreational activity, but it also may form a way of self-identification.

Each type of beverage apparently has their own profile of dedicated drinkers. Those drinkers are also apparently loyal to the location of purchase. However, one may also consider whether consumption in one location is a predictor of consumption in the other location. This distinct tendency highlights the intricacy of consumption patterns, as on-premise and off-premise consumption simultaneously serve as complements and substitutes in the long run in terms of both location and type of beverage.

The …

Evaluating Nanobubble-Enriched Water Treatments For Cleaning Stainless Steel Winery Tanks At The Gallo Winery Research Station In Livingston, California, Edgar Godoy-Garcia

Master's Theses

ABSTRACT

Evaluating nanobubble-enriched water treatments for cleaning stainless steel winery tanks at the Gallo winery research station in Livingston, California.

Edgar A. Godoy-Garcia

Sanitation of stainless steel wine storage tanks is a critical component of quality control in commercial winemaking operations. Ineffective cleaning can lead to microbial contamination, product spoilage, and safety concerns. Traditionally, wineries rely on manual scrubbing, chemical cleaning agents, and extensive water rinsing cycles to maintain sanitary tank conditions. However, these methods are resource-intensive and may pose risks to both workers and the environment due to chemical exposure and wastewater generation. In response to growing industry interest …

Factors Influencing Customers' Green Purchase Behavior: Ten Years Of Literature With Special Focus On Green Restaurants, Ibrahim Mahmoud Darwish, Ayman Mahmoud Bazzi, Alaaeldine Abbass Ali

BAU Journal - Creative Sustainable Development

This study aims to review the literature for ten years, from 2010 to 2019, related to customers' green purchase behavior by shedding light on the factors influencing it and the main predictors of green behavior in the restaurant industry. A systematic review of 38 articles published within ten years, “2010 to 2019” was performed, and the reviewed studies were classified depending on electronic databases. The sample was clustered according to the two main topics: customers' green purchase behavior toward restaurants and customers' perceptions toward green product consumption. The findings were analyzed based on descriptive and topic analysis. 90% of the …

Consumer Perception Of Halal Products Availability In Traditional Markets: The Role Of Traceability, Ika Yoga, Rais Sani Muharrami, Ade Setiawan

An-Najah University Journal for Research - B (Humanities)

This research aims to examine how traceability affects consumer trust in halal products and traditional markets. A survey questionnaire was developed and a Total of 300 completed responses were collected using cross-sectional quantitative research methodology through structured questionnaires, with the help of Partial Least Squares Structural Equation Modeling (PLS-SEM) to verify if technology bringing convenience into our lives has impact on healthcare delivery service providing organizations. The findings reveal that product, process, genetic, and input traceability has a moderate to high effect on trust of the consumer behavior towards purchasing halal products. Product traceability to guarantee the safety, halal certification …

Food Delivery Robots On College Campuses: Understanding Consumer Perceptions And Value Dimensions, Hayeon (Hailey) Choi, Hyun-Woo (David) Joung, Eun-Kyong (Cindy) Choi

ICHRIE Research Reports

The integration of autonomous delivery robots in the foodservice industry offers a promising innovation for enhancing delivery efficiency. College campuses, with their controlled environments and predictable layouts, serve as optimal testing grounds for these robots. This study examines the multifaceted values influencing the adoption and perception of food delivery robots on college campuses, providing insights for industry stakeholders. Findings indicate that functional and emotional values play the most significant role in shaping consumer perceptions, followed by price, novelty, and social values. However, preferences vary based on gender and role (students and faculty/staff), highlighting the need for targeted marketing strategies. These …

Cutting Waste In Tupper's Restaurant, Logan Salvator, Christien Merritt, Lily Amaral, Erik Dukes

Earth Day Symposium on Climate and Sustainablity

No abstract provided.

Effect Of Street-Pricing Deregulation In U.S. Airports On Customer Satisfaction, Thorsten Merkle, Satheesh Seenivasan, Sushanta Das

ICHRIE Research Reports

This study investigates the impact of pricing policies and food and beverage (F&B) strategies on traveler satisfaction in the dynamic airport environment, with a focus on Phoenix airport in comparison with two other (undisclosed) major U.S. airports. Using a mixed-methods approach that integrates unstructured observations and social media analytics, the research provides a comprehensive understanding of passenger behavior, satisfaction, and spending patterns in airside F&B outlets.

Key findings reveal that traveler satisfaction is driven by factors such as service quality, timeliness, perceived value, and emotional engagement, with price sensitivity playing a relatively minor role. Phoenix International Airport exemplifies a successful …

How Can The Adoption Of Biodegradable Packaging In The Beverage Industry Specifically Contribute To Reducing Single-Use Plastic Waste, And What Regulatory Or Cost-Related Challenges Hinder Its Widespread Implementation In Developing Countries?, Rebecca Aba Gaisie

2025 Awards for Excellence in Student Research and Creative Activity - Documents

This research investigates the potential of biodegradable packaging to reduce single-use plastic waste in the beverage industry and explores the regulatory and cost-related barriers to its adoption in developing countries. The beverage sector is a major contributor to global plastic pollution, and biodegradable alternatives offer a promising path toward sustainability. Using a mixed-methods approach, this study combines qualitative interviews with industry experts and case studies of businesses implementing biodegradable solutions, alongside quantitative survey data from 100 manufacturers and 200 consumers across Africa, Asia, and Latin America. Findings reveal that while biodegradable packaging significantly reduces plastic waste and appeals to environmentally …

The Secret Service Industry: Reimagining Trade Secret Protections To Curb Exploitation In The Hospitality Industry, Caleb Graham

Journal of Intellectual Property Law

This paper observes and analyzes the current discussion around the exuberant use of non-compete clauses in the business world by placing a focus on the hospitality industry and why, in an time where we are witnessing the demonization of non-competes it might be prudent to revisit and enhance trade secret laws to make them better equipped to handle the caseload that would inevitably come should non-competes be banned by the FTC. While the near-ban or complete ban of non-competes would certainly affect other industry fields and bodies of law, the hospitality industry is one that has been particularly scrutinized as …

Programme Overview

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Campus Vibes

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Queens Of Cuisine 廚藝女王, Andre Neveling

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Three female legends on Hong Kong's culinary scene, chefs Esther Sham, Vicky Lau, and Hilda Chan believe in paying it forward.

香港三位傳奇女廚師 ─ 沈依紅、劉韻棋和陳曉樺，堅守以傳承為己任。

Turning The Tide 入廚新方向 粵式海鮮的可持續發展, Erin Hale

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Turning The Tide

入廚新方向

A Sustainable Approach to Cantonese Seafood

粵式海鮮的可持續發展

Can Cantonese cuisine overcome the shadow of unsustainable overfishing? Erin Hale explores how one local innovator is striving to safeguard this culinary heritage for future generations.

粵菜能否擺脫過度捕撈魚獲的負面印象？ Erin Hale走訪一位本土革新者，探討如何努力保護及傳承這項傳統美食文化。

A World Of Opportunity 環球機遇, Anna Cummins

AMBROSIA 客道 : The Magazine of The International Culinary Institute

From luxury hotels to Michelin-starred kitchens, hospitality students at VTC gained international exposure and invaluable experience through global internships in Summer 2024. By Anna Cummins

2024年暑假，VTC酒店及旅遊學科的學生透過環球實習計劃，在高級酒店及米芝蓮星級廚房汲取國際視野及寶貴經驗。

How Coffee And Pastry Are Inspiring The Next Culinary Wave 咖啡與包餅碰撞出新浪潮, Andre Neveling

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Just like yin and yang, or even cheese and wine, the complementary forces of coffee and pastry are undeniable. And the trend isn't going anywhere, as Andre Neveling reports.

一杯香濃咖啡配上美味糕點，兩者相輔相成，就像芝士與紅酒，不可分割。Andre Neveling指出，這個黃金組合趨勢正席捲世界各地。

Kai Tak Sports Park: Where Careers Take Flight 啟德體育園成功事業起步點, Erin Hale

AMBROSIA 客道 : The Magazine of The International Culinary Institute

From a once-notorious airport to Hong Kong's newest icon, Kai Tak is entering an exciting new chapter–one that depends on the support of hospitality workers to bring it to life.

啟德曾經曾經是狹小擠迫的機場，現在搖身一變成為香港的新地標，展開精彩的新篇章 ─ 這一切都有賴酒店及旅遊業工作者的竭力支持。

Interview: Terry Lau Chi-Kin 劉志堅專訪, Maggie Tan

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Get To Know Terry Lau Chi-Kin

劉志堅專訪

The New Programme Manager of Chinese Culinary Institute

新上任的中華廚藝學院課程經理

From hospitality expert to Chief Instructor, Terry Lau Chi-kin has now stepped into his role as the new Programme Manager at the Chinese Culinary Institute (CCI), bringing exciting changes to this powerhouse of Chinese culinary arts in Hong Kong.

剛履任為中華廚藝學院課程經理的劉志堅，從事酒店及餐飲專業多年，亦曾出任學院的總教導員，他將為這所香港傳承中華飲食文化的權威學府帶來令人期待的新發展。

Features

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Cover Story: Stars In The Making 造星效應, Maggie Tan

AMBROSIA 客道 : The Magazine of The International Culinary Institute

How Hospitality Alumni of VTC are Raising the Bar in their Industries

VTC酒店及旅遊學科校友在各自領域大放異彩

Four standout alumni from VTC’s Hospitality Discipline – Hotel and Tourism Institute (HTI), Chinese Culinary Institute (CCI), International Culinary Institute (ICI) and Institute of Vocational Education (IVE) – share how their vocational education has helped them excel in their careers.

來自VTC酒店及旅遊學科 ─ 酒店及旅遊學院(HTI)、中華廚藝學院(CCI)、國際廚藝學院(ICI)和香港專業教育學院(IVE)的四位傑出校友，分享職業專才教育如何成就他們事業上的光明前景。

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。

Vtc News Vtc快訊

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

Contents 目錄

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Contributors 作者簡介

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Ambrosia 2025 Full Issue

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.