Hospitality Administration and Management Commons^™

2023 School Of Culinary Arts & Food Technology Newsletter - Summer Edition 2023, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Summer Edition Newsletter captured the many events, sustainability, 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 Summer period of 2023. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts and our 'Transforming Tommorrow' partners (school supporters) plus our school's industry association supporters. If you would like to support our school and the next Generation of Food, Culinary and Horticulture …

Trends In Product Development – The Supermarket Shelf Revisited, Anna Cruickshank

Other resources

In a rapidly changing environment the survival of the food service industry and the food retail markets depend to a large extent on their capacity to develop and market new or radically improved products. The identified product development tends provide insight into the new and novel food products available to facilitate the growing demands of the food industry in Ireland and the ever-changing fashions in food requirements world-wide.

The Principles And Practices Of Bar And Beverage Management - The Drinks Handbook, James Peter Murphy

Books/Book Chapters

The bar and drinks business is hugely competitive. The key to success or failure between the many beverages and services offered in any bar is the employees who make, market, sell and serve them. Customer expectation and demand is constantly increasing and so it’s crucial for all staff to have comprehensive product knowledge and superior specialized service skills.

The Principles and Practices of Bar and Beverage Management - The Drinks Handbook is an authoritative resource and comprehensive training guide, essential for all students, bartenders, sommeliers, mixologists, waiters and food and beverage practitioners the world over. Written and configured in an …

Principles And Practices Of Bar And Beverage Management, James Peter Murphy

Books/Book Chapters

Principles and Practices of Bar and Beverage Management is a comprehensive text and resource book designed to explain the latest developments and new complexities of managing modern bars - be they stand alone or part of larger institutions such as hotels and resorts.

Consumer expectations have changed, and a bar today must deliver an integrated social experience in a safe modern environment, which also offers the latest products and services in a professional and engaging fashion. Against a background of increasing competition and an increasingly sophisticated customer base, this text has been designed to support the bar and beverage skills …

The Implementation Of Strategic Planning In Irish Hotel Groups., Frances Alexandra Keys

Masters

The primary objective of this research was to examine the relative importance and success of forty factors over the past five years (1994-1999) that have facilitated and/or impeded the implementation of strategic plans within Irish hotel groups. This research studied twenty-four hotel groups, which consisted of ninety-five strategic business units. An extensive review of strategic management literature by theorists such as Andrews(1971); Ansoff (1990); Chandler (1962); Cole (1997); Day (1984); Drucker (1969); Greenley (1986, 1989); Gupta (1986); Hayes (1985); Hofer (1973, 1976); Mintzberg (1978, 1987, 1990, 1994); Ohmae (1988); Porter (1980, 1985, 1991); Schaffer (1984); Schendel and Hatten (1972); Thompson …