Hospitality Administration and Management Commons^™

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 …

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 …

Pineapple Express: The Legality Of Introducing Cannabis Tourism To Arkansas, Chloe Tyner

Human Nutrition and Hospitality Management Undergraduate Honors Theses

This research delves into the legal aspects of introducing cannabis tourism to Arkansas. The objective of this study was to create a framework for hospitality professionals in Arkansas to understand what areas of recreational cannabis law would impact their industry should Arkansas legalize recreational cannabis. Through a document analysis comparing Arkansas and Colorado’s liquor and cannabis laws, this study investigated how both states regulate alcohol and cannabis and the legal challenges Colorado has seen since its inception of recreational cannabis sales.

Challenges to this study included a limited existing body of knowledge for cannabis tourism and the contradicting federal and …

The Quick Service Food And Beverage Line Of Business And How It Is Aligned With The Overall Objectives For The Walt Disney World® Resort And The Walt Disney Company, Meghan Mcclure

Management Undergraduate Honors Theses

The Disney College Program allows for many opportunities, such as instructor lead offerings, experiential learning, career path development, and academic support. This internship gives us hands-on work in a global company but also helps us further ourselves in our career by providing networking opportunities and behind-the-scenes access to things others may never experience.

As an intern in Food and Beverage, it was my job to provide not just food but experiences to guests from all around the world. It was my job not only to make sure guests left the restaurant locations happy, but also to maximize production. To do …

Hospitality Highway Career Fair: An Exploratory Study, Lilly Miller

Human Nutrition and Hospitality Management Undergraduate Honors Theses

The goal of this creative project is to conduct research on career fairs and hospitality events to successfully host the first ever Hospitality Career Fair at the University of Arkansas. The lack of career advancement opportunities on the campus for hospitality management students continued to increase despite the rapidly growing industry across the community, so the creation of the career fair would allow improvement for the students and the companies. With a creative project, it allows more creativity and research to develop the overall plan for the event.

The project studies hospitality career events hosted at other universities to gain …

Evaluating The Sustainability Of The Portraits Of Progress Event Using The Meter Method To Achieve More Sustainable Small-Scale Events, Anna Switzer

Human Nutrition and Hospitality Management Undergraduate Honors Theses

Global warming and climate change due to greenhouse gas emissions are causing society to re-evaluate how our actions affect the environment. This can be seen in many people’s professional and personal lives (Roy & Verplanken, 2016). The event management industry is no exception to this change of mindset. The purpose of this study is to measure the environmental impact of the Portraits of Progress Event on September 9, 2022, using the Measuring Events Through Environmental Research (METER) Method and provide recommendations to improve the sustainability of the event.

The Effects Of Short-Term Rentals On Communities And How To Legislate Them: An Expanded Literary Review, William Cherry

Finance Undergraduate Honors Theses

A literary review of the economic and socioeconomic effects of short-term rental properties, specifically the commercialization of the industry based upon other research studies. An in-depth look at how commercialized short-term rentals effect the younger generation, hospitality industry, housing market, communities they reside in, and other externalities. A further review of different legal case studies of short-term rental legislation in major cities across the globe and their varying degrees of effectiveness.

Artificial Intelligence In The Hotel Industry: The Benefits And Effects On Corporations, Carlie Malone

Human Nutrition and Hospitality Management Undergraduate Honors Theses

This research delves into the benefits and effects of artificial intelligence in the hotel industry. Through a qualitive design, the study shows how the hotel industry since Covid-19 has tried to grow in the technology. The findings were valuable insights from CEO’s, CFO’s, Executives, Directors, and Managers. Nine hotel and technology executives from around the country participated in interviews covering the basic topics of demographics, AI utilized in/on the hotel property, AI and employee experiences, and guest satisfaction with AI.

The challenges stated by the participants were that AI is still in its early stages and being developed. An additional …

A Review Of River And Small Ship Cruising In The Mid-Atlantic, Northeastern United States, And Eastern Canadian Markets, Mark Mitchell, Michael Dowd, Paul Clark

Atlantic Marketing Journal

Currently, there is a lack of cruise industry related articles in the tourism, business, and marketing literature. This manuscript provides an overview of river and small ship cruise activity in the Mid-Atlantic, Northeastern United States and Eastern Canada in three geographic clusters and waterways: (1) Mid-Atlantic Coast; (2) New England Coast and Canadian Maritimes; and (3) Eastern Canada & the Saint Lawrence Seaway. The existing cruise options in each market are identified. The operating characteristics of this region that aid and challenge cruise operators are then explored. Finally, the Product-Market Growth Matrix is used to present growth strategies available to …

Predicting Tendencies To Consider Illegally Assisting A Sport Team: The Influence Of Team Identification And Sport Fan Dysfunction, Daniel L. Wann Phd, Brooke Kordys

Findings in Sport, Hospitality, Entertainment, and Event Management

Previous research (Wann et al., 2001) had investigated the willingness of sport fans to consider illegal or unethical actions to assist their team (i.e., cheating behaviors such as taking a test for a player). They found that individuals with higher levels of team identification were particularly likely to consider engaging in these acts. The current investigation extended this work by incorporating fan dysfunction into the design. Consistent with expectations, the results indicated that both persons with high levels of identification and persons with high levels of dysfunction were most likely to consider engaging in the cheating behaviors.

Back Cover

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.

The Power Of Partnerships 眾志成城, Anna Cummins

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Rosewood Hotel Group's global internship programme provides invaluable international exposure to young aspiring professionals.

瑰麗酒店集團的環球實習計劃，為有抱負的年輕專業人士開拓國際視野。

Dining For The Future 高級餐飲邁向可持續未來, Leona Liu

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Amber's Culinary Director and ICI Honorary Advisor Richard Ekkebus explains what goes into sustainable fine dining and why it's an achievable goal.

著名餐廳Amber的廚藝總監兼國際廚藝學院榮譽顧問Richard Ekkebus，分享可持續高級餐飲的精髓，並解釋為何那是個可實現的目標。

From China To The World 中華美饌 耀眼國際, India-Jayne Trainor

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Chinese fine dining ascends to the global stage at these award-winning restaurants.

多間屢獲殊榮的中餐廳，讓中華美食登上國際舞台

As elevated Chinese fare enters a modern golden age, we meet the masterminds behind highly acclaimed Chinese restaurants around the world to uncover their recipes for success.

高級中菜正邁向黃金時代，India-Jayne Trainor為您介紹世界各地備受讚譽的中菜食府，揭開當中的成功之道。

Secrets Of Success 成功之道, Sarah Fung, Carla Thomas

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The senior managers of two of Hong Kong's most prestigious private members' clubs share their insights on how to build a thriving career in this unique environment.

香港兩家最享負盛名之私人會所的高級管理人員，分享他們在這獨特的環境下，如何成就璀璨事業。

Bake In Business 烘出新天地, Liz Kerr

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The next generation of Hong Kong's pastry chefs are leveraging the digital space for entrepreneurial and creative freedom.

香港新一代包餅師善用網上平台實現創業理想和發揮創作自由。

Cover Story: Sarah Heller, Carla Thomas

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Sarah Heller: Master of Wine

葡萄酒大師

As the new Honorary Advisor of the International Culinary Institute (ICI), Sarah Heller tells us about her start in the world of wine, and the careers available to budding oenophiles.

國際廚藝學院的新任榮譽顧問 Sarah Heller分享她開展葡萄酒世界的旅程，以及新晉葡萄酒愛好者的職業路。

Features

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Interview: Chef Per Henrik Jonsson, Carla Thomas

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Meet The New Programme Director Of ICI:

專訪國際廚藝學院 新任課程總監兼名廚

Chef Per Henrik Jonsson

The new head shares his vision of what students and stakeholders can anticipate in the upcoming years.

這位新上任的總監，分享學院與學生及持份者共同創造的未來願景。

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！從精彩的活動到千變萬化的商業環境，職業訓練局為您網羅在這個璀璨繁華都市裡的最熱門的酒店旅遊業資訊。

Vtc News Vtc快訊

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.

Contents 目錄

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.

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

Ambrosia 2024 Full Issue

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Transformational Leadership And Work Engagement: The Moderating Role Of Intrinsic Motivation, Barbara Grah, Vlado Dimovski, Marko Perić, Simon Colnar, Sandra Penger

Economic and Business Review

We examine the moderating role of intrinsic motivation in the relationship between transformational leadership and work engagement. In a sample of 168 tourism and hospitality employees in the quantitative section, Study 1, we found that the highest level of work engagement is identified when the level of intrinsic motivation is highest. Intrinsically motivated employees then exhibit engaged behaviors at work. In Study 2, we opted for a descriptive design to better understand the findings of Study 1, using interviews with three experts and a three-phase coding analysis. We found that increasing intrinsic motivation further promotes engaged work behavior. This article …

What Hospitality And Tourism Higher Educators Learned From Covid-19: A Case Of Turkiye, Ayse Collins, Ayse S. Dulger, Muharrem Tuna, Muzaffer Uysal

Journal of Global Education and Research

Among all the sectors, the hospitality and tourism sector has been detrimentally affected by the impact of the COVID-19 pandemic. This research aimed to determine how changes have been experienced specifically in the Turkish tourism higher education and tourism sector. Twenty-seven academics from the hospitality and tourism education departments were interviewed. Most agreed that restrictions have limited student access to hands-on practical courses and internships, which are crucial to developing necessary competencies. Moreover, the results showed the curriculum does not always meet the needs of the hospitality industry for a trained and skilled workforce. The challenge is to decide what …

Taking Pleasure In Distinction: Unlocking Specialty Coffee Preference, Ondrej Mitas, Danny D. Han, Belle Struijer, Lotte Willems, Thomas H. Chatwick

Journal of Global Business Insights

Specialty coffee, comprising a tenth of the global coffee trade, is distinguished by its strict quality requirements and traceable origins. The diverse flavor profiles of specialty coffee raise demands on providers to serve individual taste preferences. Prior research has not sufficiently explored how to predict customer preferences for specific flavor profiles or how these preferences influence behavioral intentions such as revisiting or recommending a café. This study hypothesized that customer involvement, the extrinsic factors of coffee experience, and culinary risk-taking would predict flavor preference, which would in turn affect behavioral intentions. In an experiment involving 47 participants, individuals tasted and …