Hospitality Administration and Management Commons^™

Service, Sale And Marketing Of Alcohol For The Tourism, Hospitality And Retail Industries, James Peter Murphy

Conference papers

The responsible service, sale and marketing of alcohol for the tourism, hospitality and retail industries is crucial those working in the tourism, hospitality, culinary arts and retail industries including those in supervisory and management positions. This presentation explored a wide range of topics associated with sale and service of alcohol in these inter-related industries. Its aim was to provide attendees with a greater awareness of the effects of alcohol, and of their moral and legal obligations to act responsibly when supplying alcohol beverages or when dealing with alcohol misuse in their respective workplace. This presentation was also created to coincide …

Overcoming Fraud & Dishonesty In The Hospitality Industry, James Peter Murphy

Conference papers

The licensed industry is an increasingly competitive market place, many bars have responded by empowering staff and undertaking structural and management reforms in recent years. Undoubtedly, these changes have significantly raised the levels of customer service and enhanced customer satisfaction. Paradoxically these changes, combined with the responsibilities allocated to bar staff and management to supervise and manage bars with autonomous control have created more fertile conditions, scope and opportunity for dishonest actions by staff members.

The way licensed premises approach the issue of staff fraud is changing in response to the increased risk. Many bars have historically been anxious to …

Bali Bar, Aruba Caribbean, Hotel And Casino, Aruba Caribbean Hotel And Casino

Hotel Menus

No abstract provided.

The Chart House Restaurant : Dinner Menu, The Chart House Restaurant, Dingle, Co. Kerry

Menus of the 21st Century

Jim McCarthy’s attractive stone-built restaurant has been one of Dingle’s favourite dining destinations since opening in 1997.

Harvey's Point : Tasting Menu, Harvey's Point Restaurant

Menus of the 21st Century

Restaurant at Harvey's Point, Donegal Town.

The Restaurant at Harvey's Point was included in a list of the top 10 restaurants in the country by TripAdviser Traveller's Choice Awards.

Owned & managed by the Gysling family since 1989

The Global Village Restaurant, The Global Village Restaurant : Dingle

Menus of the 21st Century

No abstract provided.

Food Tourism In Ireland: An Exploration Of The Role Of Food Tourism In Cultural Sustainability, Lisa O'Riordan

Theses

Previous research proposes that food tourism is a medium through which traditions can be maintained, as well as a conduit through which authentic culture can be experienced (Fox, 2007; Henderson, 2014; Okumus et al, 2007). Food tourism is also advocated as a sustainable means of environmental, economic and sociocultural development (Everett and Aitchison, 2008; Montanari and Staniscia, 2009). The unique focus of this research study is the role food tourism plays in cultural sustainability in Ireland, specifically, in Kinsale, the English Market and Dingle. In particular, this study draws on the viewpoints of thirty three food tourism representatives on the …

The Effect Of Brand Diversification And Systematic Risk On Firm Shareholder Wealth: The Case Of Brinker International, Inc., Abdullah Makki

Electronic Theses and Dissertations

Divestiture activity within the restaurant industry has increased in the last twenty years, however there is a dearth of research investigating the subsequent effects of the phenomenon. In particular none of the studies in the literature, have specifically examined the effects of restaurant firms' brand diversification strategies and systematic risk on shareholder wealth when controlling for divestiture completions. This research extends the knowledge from previous work on corporate unbundling and brand diversification strategies to the unique restaurant industry. Drawing on agency theory, the long- and short-term effects of the resulting brand diversification levels on firm shareholder wealth following a divestiture …

Hotel Managers' Motivational Strategies For Enhancing Employee Performance, Vanessa Lizzette Barbosa-Mccoy

Walden Dissertations and Doctoral Studies

More than 600,000 employees depart the hospitality industry for a variety of reasons such as lack of motivational strategies (MS) of hotel general managers (GMs). The purpose of this multiple case study using census sampling was to explore what MS hotel GMs used to enhance employee performance. The 3 GMs of 3 full-service branded hotels with a guest capacity of 160-699 were randomly selected in South Florida. Data were collected from face-to-face interviews with the hotel GMs, employee performance evaluations, and results of guest and employee satisfaction surveys from the hotel GMs. Data analysis involved methodological triangulation to determine how …

"Black People Don't Tip": Racism In The Restaurant Industry, Hortance E. Houngbeke

UROP Posters

Due to discrimination, waiters are less likely to provide good customer service to their black dinners solely based on the assumption that they are poor tippers. The theory of discrimination is the foundation of this observational study where attentiveness is measured to reflect waiters’ avoidance of African American diners. Assuming waiters start with their preconceived notions about Black customers, this research will use the critical race theory to determine if waiters are less attentive to African American diners. To further understand the subtle discriminatory behavior of waiters toward African Americans, this study analyzes observational data from a sample of waiters …

Brocka On The Water : Dinner Menu, Brocka On The Water

Menus of the 20th Century

Approximately half ways between Coolbawn and Ballinderry is the award winning restaurant of Brocka On The Water. Rave reviews in national and international newspapers and magazines are the norm here, such as this one from The World of Hibernia magazine, an American publication which listed Brocka On The water in Ireland's Top 50 restaurants.

Harvey's Point : Dinner Menu, Harvey's Point Restaurant

Menus of the 21st Century

The Restaurant at Harvey's Point, Donegal Town

The Restaurant at Harvey's Point was included in a list of the top 10 restaurants in the country by TripAdviser Traveller's Choice Awards.

Owned & managed by the Gysling family since 1989

Consuming Culture: Effects Of Globalization In American Japanese Restaurants, Danielle Wenning 16

Honor Scholar Theses

No abstract provided.

Factors Affecting Guest Satisfaction In The Restaurant Industry Of South Mississippi, Kinsey M. Eiland

Honors Theses

The purpose of this study is to examine the factors that affect guest services in the restaurant industry of South Mississippi as examined from the line level employee. This satisfaction can include things in the servicescape (e.g. noise level, parking availability) as well as the service support that a waiter receives from their coworkers and supervisors. By combining a research model that examines the guest server exchange with a typical guest satisfaction questionnaire, the researcher developed a two part internet survey to be administered to both restaurant patrons as well as line level employees working in the restaurant industry. The …

The Mediterranean Diet: Could Obese America Eat Its Way To A Longer Life?, Jordan Gillenwater

University Honors Program

The Mediterranean Diet (MD) is a long-standing form of nutrition that may be partially responsible for the long life-expectancy of European Mediterranean countries. If this diet is capable of increasing longevity, it may be worthy of integration into U.S. culture. This study uses literature to explore the effects of the MD on disease prevention, as avoidance of potentially lethal, non-communicable disease could increase longevity. Nationally prevalent diseases were studied, including obesity, type II diabetes, and COPD, among others. Results indicate that the diet has been linked to lower risk for development of a wide variety of diseases, thus indicating it …

National Hospitality Conference 2016: A Report, James Peter Murphy

Reports

The 2015 National Hospitality Conference took place recently at the Intercontinental Hotel, Ballsbridge, Dublin. The main theme of the 2015 conference was ‘Challenges and Opportunities’ , DIT Bar Studies students from the School of Culinary Arts & Food Technology joined delegates in debating and discussing the significant issues surrounding the conference theme. This report highlights the issues discussed.

Customer Satisfaction Index Of Singapore 2015: Q3 Results, Institute Of Service Excellence, Smu

Research Collection Institute of Service Excellence (2007-2024)

The Customer Satisfaction Index of Singapore (CSISG) computes customer satisfaction scores at the national, sector, subsector, and company levels. The CSISG serves as a quantitative benchmark of the quality of goods and services produced by the Singapore economy over time and across countries. This is the CSISG’s ninth year of measurement.

Ox : Lunch Menu, Ox, Belfast

Menus of the 21st Century

In March 2013 two long standing friends, each passionate about their craft, each with a desire to bring something new to the Belfast restaurant scene combined forces and opened OX overlooking the River Lagan.

Belfast-born Stephen and Brittany native Alain met while working in L’Arpège, the iconic, world-famous restaurant of radical talent Alain Passard in Paris. Having gone on to work in various other influential and inspirational restaurants they have honed their skills, developed their talents and percolated ideas to put into practice against the backdrop of their own relaxed riverside restaurant.

http://oxbelfast.com/index.php

Food & Wine Magazine Winner, Best Restaurant …

Ox : Tasting Menu, Ox, Belfast

Menus of the 21st Century

In March 2013 two long standing friends, each passionate about their craft, each with a desire to bring something new to the Belfast restaurant scene combined forces and opened OX overlooking the River Lagan.

Belfast-born Stephen and Brittany native Alain met while working in L’Arpège, the iconic, world-famous restaurant of radical talent Alain Passard in Paris. Having gone on to work in various other influential and inspirational restaurants they have honed their skills, developed their talents and percolated ideas to put into practice against the backdrop of their own relaxed riverside restaurant.

http://oxbelfast.com/index.php

Removing The Undesirables: A Case Study, William K. Foxx, Melissa C. Northam, Corlette S. Burns

Atlantic Marketing Association Proceedings

The lodging industry has been particularly challenged by the bed bug’s resurgence. Bed bugs are primarily associated with places where people sleep and most of these places are properties associated with the lodging industry such as hotels, motels and bed & breakfasts.

In the United States, this industry is massive.

Municipal Tourism Promotion: Mid-Size Cities In The United States, Peggy O. Shields

Atlantic Marketing Association Proceedings

The competitive environment in the tourism industry requires municipalities interested in attracting tourists’ dollars to strategically manage city resources. Often public and private sector bodies cooperate and combine their efforts and resources to promote visitation to a city emphasizing the desire to maximize the limited resources of each available for tourism promotion. To succeed cities are challenged with finding an identity, or ‘personality’ that has a unique combination of functional and symbolic attributes to differentiate themselves from countless other destination options (Hankinson 2001). A city’s distinctiveness can be built on many different characteristics, such as cultural events and institutions, sporting …

An Exploratory Analysis To Understand Organic Food Market In The United States In Comparison To Europe, Alfiya Ansar, Ismet Anitsal, M. Meral Anitsal

Atlantic Marketing Association Proceedings

To meet the increasing continuous demand of food, many techniques are used for mass production food but these techniques in turn have diminished the quality of many products. The negative effects associated with such production methods make them controversial in nature and thus requires discussion. One such method is the use of Genetically Modified Organisms (GMO), which involves genetically modifying the Deoxyribose Nucleic Acids (DNA) of plants or animals of interest to introduce certain traits such as resistance to pests or diseases. Food allergies are on a rise and researchers estimate that up to 15 million Americans suffer from vast …

A Research Agenda For Advancing The Marketer's Understanding Of Ethical Consumption In A Post-Modern World, Julie M. Pharr

Atlantic Marketing Association Proceedings

The attribution of moral significance to the choice of everyday consumer goods may well mean that personal consumption is increasingly viewed as an ethical exercise and not simply an economic transaction.

Consumer behavior has emerged as an important moral battleground in the 21^st century. Those in doubt of this statement need look no farther than their local Catholic church. In a church encyclical released 06.18.15, Pope Francis called for radical transformation not only of global politics and economics but of individual lifestyles in the battle to confront the environmental deterioration of Earth. An encyclical is a document that serves …

Chinese Consumers' Involvement In Wine Consumption And Their Willingness To Visit Wineries In California, Mahmood Hussain, Roblyn Simeon, Lutfus Sayeed

Atlantic Marketing Association Proceedings

This research fills a gap in wine tourism literature, taking into account the effects of consumers’ involvement in the pre-purchase stages on their willingness to visit wineries in California or in a foreign country. The theoretical framework presented in this paper provides support for a strong linkage between product involvement, consumption, and eventual propensity to visit a wine destination. As of this writing this paper constitutes the first of its kind econometric study of these effects.

Ua12/2/1 Healthy Living Guide, Wku Student Affairs

WKU Administration Documents

Special healthy living edition of the College Heights Herald.

• Moore, Brittiny. Sustainability Committee to Create a Healthier Campus Environment
• Matthews, Carly. WKU Addresses Food Waste in Beneficial Methods – Sustainability, Dining Services
• Sullivan, Tommy. Students Explore Different Ways to Get Up the Hill
• Mayo, Marcel. Students on SNAP: Hilltoppers Offer Insight Into Healthy Diet On a Budget – Supplemental Nutrition Assistance Program
• Davis, Sydney. Group X Classes Offer a Nontraditional Workout – Physical Fitness
• Pettway, Shantel. Popular Versus Unpopular Foods on Campus – Dining Services, Restaurants
• Moore, Mollie. Where to Find the Best Vegan Food on Campus – Dining Services, …

Campagne Restaurant : A La Carte Menu, Campagne Restaurant

Menus of the 21st Century

No abstract provided.

Food Waste At Retail, Erin G. Killeen Davis

Graduate Theses and Dissertations

Food waste at retail represents forgone sales and embodies store management and disposal costs. Fresh produce is the largest contributing sector to food waste at retail and bulky, seasonal products are an added challenge when stores experience a high waste event. In order to improve, retailers need to better understand the costs of food waste, as well as how management strategies can impact these costs.

Using pumpkins as an example of bulky, seasonal products, a twofold research project was conducted to better understand contributors to, and costs of food waste at the retail level. In part one, using data from …

Thornton's Restaurant : Dinner Menu, Thornton's Restaurant

Menus of the 21st Century

1st Floor, The Fitzwilliam Hotel, 128 St Stephen's Green, Dublin 2

Thornton's Restaurant, located in Dublin City Centre overlooking St Stephen's Green is an award winning Michelin starred restaurant.

Kevin Thornton was the first Irish chef to achieve two Michelin stars. His cooking, while contemporary, is informed by the distinctive flavours of local produce, and by his vivid memories of the food of his childhood.

Thornton's Restaurant : Tasting Menu With Prestige Pairings, Thornton's Restaurant

Menus of the 21st Century

1st Floor, The Fitzwilliam Hotel, 128 St Stephen's Green, Dublin 2

Thornton's Restaurant, located in Dublin City Centre overlooking St Stephen's Green is an award winning Michelin starred restaurant.

Kevin Thornton was the first Irish chef to achieve two Michelin stars. His cooking, while contemporary, is informed by the distinctive flavours of local produce, and by his vivid memories of the food of his childhood.

Thornton's Restaurant : Vegetarian Menu, Thornton's Restaurant

Menus of the 21st Century

1st Floor, The Fitzwilliam Hotel, 128 St Stephen's Green, Dublin 2

Thornton's Restaurant, located in Dublin City Centre overlooking St Stephen's Green is an award winning Michelin starred restaurant.

Kevin Thornton was the first Irish chef to achieve two Michelin stars. His cooking, while contemporary, is informed by the distinctive flavours of local produce, and by his vivid memories of the food of his childhood.