Hospitality Administration and Management Commons^™

The Pursuit Of Consumer Happiness: The School Of Hospitality Leadership Stays On Trend With A Constantly Evolving Industry

DePaul Magazine

Established in 2009 with a $7.5 million grant from the Conrad N. Hilton Foundation, the School of Hospitality Leadership is growing quickly. One of the basics students learn is that part of creating an enjoyable hotel stay is meeting traveler expectations. Millennials and the influence of the shared economy are driving this evolution to redefine hotel and travel experience. Nicholas Thomas, assistant professor and director of the J. Willard and Alice S. Marriott Center for Student Development and Engagement at DePaul, and some of the school’s alumni explore a few of the many new trends that hotels are adopting in …

Dispatches From Donut Land

DePaul Magazine

Beavers Coffee & Donuts isn’t the only mobile donut shop in Chicago, but it was the first, and it’s still the only one making its tasty treats fresh to order. Co-owner and co-founder, Gabriel Wiesen's (BUS '08) little donut shop on wheels paved the way for a whole range of related endeavors: catering private events, franchise opportunities and Midwest Food Trucks, another of Wiesen’s ventures, which manufactures nearly half of the licensed food trucks in Chicago. He also launched the Illinois Food Truck Owners Association as a vehicle to amplify owners’ voices and advocate for their rights.

Not On The Menu, Kathryn Casteel, Zameena Mejia

Capstones

The element of “unwelcomeness” and the burden of proof on the plaintiff to prove sexual conduct in the workplace is one of the flaws of Title VII that make it difficult to protect victims of sexual harassment. This is particularly true in restaurants where a sexual environment is often thought of as “part of the job.” Formal complaint systems, if available, in restaurants are often flawed, even though they can pose as an affirmative defense for the defendant if they are available and a victim does not file a complaint. In the cases examined, all involved an accused supervisor or …

The Influence Of Hospitality Leaders’ Relational Transparency On Followers’ Trust And Deviance Behaviors: Mediating Role Of Behavioral Integrity, Anthony Gatling, Cass Shum, L Book, Billy Bai

Hospitality Faculty Research

This paper investigates the effect of leader's relational transparency on follower organizational deviance through followers’ perception of leader's behavioral integrity and their trust in leader. Multi-level modeling results from a multisource survey-based field-study with 24 hospitality student project teams (N = 149) show that behavioral integrity mediates the relationship between leader's relational transparency and follower's trust in leader. Furthermore, multi-level path analysis suggests that leader's relational transparency, a team-level construct, exerts a cross-level effect on follower's organizational deviance through the mediating roles of behavioral integrity and follower's trust in leader. The study has yielded theoretical and practical implications that are …

School Of Culinary Arts & Food Technology Winter Newsletter 2016, James Peter Murphy

Other resources

The School of Culinary Arts & Food Technology - Winter Newsletter captured the many events, research, awards, significant contributions and special activities which the students and staff members of the school have successfully completed leading up to the Winter period of 2016.

Considerations For A Hotel Investment, Stephen Blake Marriott

UNLV Theses, Dissertations, Professional Papers, and Capstones

This writing will provide novice hotel investors, new owners, and hotel associates new insight on hotel investments. This writing discusses industry topics such as: the definition of a hotel asset, an overview of occupancy and transaction levels, different kinds of risk related to hotel investments, location, franchising, the hotel investment cycle, incremental and base impact, and hotel construction related issues. At the conclusion, the reader will be familiar with a few uncommon concepts that affect a hotel investment.

Emotional Labor: Surface Acting A Better Emotional Regulation Strategy For Dealers?, James Luverne Cox

UNLV Theses, Dissertations, Professional Papers, and Capstones

The performing of emotional regulation in the workplace, or emotional labor, has long been researched by scholars. The conclusion that most reached was that individuals performing this regulation were typically better off by changing their emotions felt to their emotions displayed, or what is termed as “deep acting”, rather than “surface acting”, or faking the emotion. This paper will further explore the thoughts behind this argument and propose that dealers that use deep acting are, in fact, more likely to experience emotional burnout due to the inability to constantly change inner emotional states. Additionally, the paper will also seek to …

Avoiding Discrimination And Filtering Of Qualified Candidates By Ats Software, Katarina Drucker

UNLV Theses, Dissertations, Professional Papers, and Capstones

The purpose of this research paper will be to demonstrate the flaws in present-day hiring systems that may digitally eliminate or discriminate against qualified candidates.

Evaluating The Impact Of A Smoking Ban In Las Vegas Casino Resorts, Emi K. Sakevich

UNLV Theses, Dissertations, Professional Papers, and Capstones

Worldwide, the smoking population decreases, leaving hospitality venues to decide how a change in policy affects their revenues. In spite of the ban, bars, pubs, and restaurants in countries with a smoking ban report a consistent level of revenue. Within the United States, there are varying degrees of a smoking ban, with minimal effect on revenue. In Nevada, the Nevada Clean Indoor Air Act’s commencement coincided with the Great Recession, skewing hospitality revenue numbers as tourism dwindled. Behaviorally, nonsmokers are more likely to avoid areas with smoke, whereas smokers are not as affected by nonsmoking areas. Casinos in Las Vegas …

Forgotten Femmes, Forgotten War: The Kim Sisters’ Disappearance From American Screen And Scene, Danielle Seid

Occasional Papers

This paper explores the performance history of the Korean girl group The Kim Sisters, once highly visible racial icons, within the social and cultural context of 1960s Cold War America and popular entertainment culture. The Kim Sisters’ disappearance from American screen and scene raises questions about public memory of the Korean War, the status of Asian American performers in popular entertainment industries, and shifting attitudes about race, gender, and sexuality in the 1960s. Focusing in particular on the production and reception of their feminine beauty on stage and television, this paper highlights the Kims’ early years in the newly-formed Republic …

Budd Revisited - Gambling In Great Britain 15 Years On, Daniel Waugh Mr

UNLV Gaming Research & Review Journal

In 2000, Sir Alan Budd, the noted economist was asked by the British Government to chair a review of the nation’s gambling laws. The resulting ‘The Report of the Gambling Review Body’ (referred to here as ‘The Budd Report’ or ‘Budd’) was published a year later and provided a blueprint for how gaming and betting would subsequently be regulated under a major new piece of legislation - the Gambling Act 2005 (the ‘2005 Act’ or the ‘Gambling Act’).

The work of the Gambling Review Body (the ‘Review Body’) was undertaken at considerable expense and effort – more than 200 submissions …

Forecasting Casino Gaming Traffic With A Data Mining Alternative To Croston’S Method, Barry E. King

UNLV Gaming Research & Review Journal

Other researchers have used Croston’s method to forecast traffic at casino game tables. Our data mining alternative to Croston’s method more accurately forecasts gaming traffic using the rich databases that are frequently available at casinos. A more accurate forecast will allow for better planning of staffing on the casino floor.

Back Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The delectable Chocolate Strawberry Crispy Dome, created by students of ICI

這款精緻美味的朱古力士多啤梨甜品是國際廚藝學院學生的作品

Recipe For Success 成功秘訣, Ici Editorial Team

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The International Culinary Institute provides students an array of opportunities to enhance their knowledge, interact with experts, and participate in special events and competitions.

國際廚藝學院提供學生開拓人生的良機，讓他們提升知識、與專家交流互動、參與特別活動及競賽。

Mak Kam-Kui 麥錦駒, Rosa Chen

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Executive Sous Chef, Western Cuisine, Hong Kong Disneyland Hotel, Graduate of Master Chef in Western Cuisine Programme, International Culinary Institute

香港廸士尼樂園酒店副總廚，國際廚藝學院大師級西廚師課程畢業生

French Lessons 法式風情, Tama Lung

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Joël Robuchon serves up his signature Le Caviar

介紹Joël Robuchon的招牌菜Le Caviar

Growth Patterns 葡萄酒國崛起, Robin Lynam

AMBROSIA 客道 : The Magazine of The International Culinary Institute

With consumption falling in many European countries, and despite a government crackdown on excess, China is not only storming up the table of wine-loving nations, but increasingly a producer in its own right.

儘管許多歐洲國家的消費能力隨經濟下滑，中央政府亦盡量節縮開支，但中國不僅一躍成為葡萄酒消費大國，更憑藉自己的力量逐漸成為葡萄酒生產國。

Moveable Feasts 舌尖上的地圖, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

International travellers are increasingly keen to understand the places they visit, and with the need to eat being universal -- and delicious food relished by people everywhere -- gastronomic tourism is taking the world by storm. It's a boom that the hospitality industry must embrace.

國際旅客愈來愈渴望了解自己造訪的旅遊地點，由於每個人都需要食物，而且任何人都喜歡可口美食，因此美食旅遊的潮流正席捲全球。這是餐飲及酒店業必須掌握的趨勢。

Cooked To Perfection 品味殿堂美饌, Thane Tierney

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Corey Lee and a dream team of imaginative chefs from 22 countries join forces to create an intriguing new dining concept at San Francisco's Museum of Modern Art.

知名大廚Corey Lee與來自22個國家、擁有豐富想像力的名廚攜手合作，為三藩市現代藝術博物館帶來迷人的美食新概念。

Acquired Tastes 洋味香港, Carol Chow

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Hong Kong's restaurant landscape hasn't always been as cosmopolitan as it is today. Co-founder of the city's earliest Chinese-owned French restaurant, as well as Maxim's Group, Dr James Wu traces the evolution of the local F&B industry and explains why professional training has been crucial to success.

今日香港餐飲界多彩繽紛，各國料理薈萃，但並非一直如此國際化。身為美心集團及香港首間華人開辦的法國餐廳聯合創辦人，伍沾德博士與我們回顧本地餐飲界的發展，闡釋專業廚藝訓練是成功關鍵。

The Philosopher 廚房裡的哲學家, Tama Lung

AMBROSIA 客道 : The Magazine of The International Culinary Institute

André Chiang's unique approach to haute cuisine has taken him to number one in Singapore and quickly up the rankings of the world's most revered restaurants.

憑著獨具巧思的高級法式料理，使江振誠登上新加坡第一名廚竇座，在全球最佳餐廳的排名更迅速攀升。

World Tour: South America 世界之旅：南美洲, Rachel Read

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Stretching from the Amazonian rainforests to the Argentinian pampas, the sprawling continent offers up some of the world's most diverse ingredients and culinary traditions.

從亞馬遜雨林，一直延伸到阿根廷大草原，蜿蜒崎嶇的南美洲擁有世上最多元化食材與烹飪傳統。

Haute Plates 美味新境界, Chris Dwyer

AMBROSIA 客道 : The Magazine of The International Culinary Institute

From ancient Rome to modern-day San Sebastián, the presentation and plating of food have been an integral part of the dining experience.

從古羅馬到今日的聖塞巴斯蒂安，菜式的呈現方式及擺盤藝術成為體驗美食不可或缺的一部分。

Features

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

What's In A Name? 必也正名乎, Catharine Nicol

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Decoding the many shades of vegetarianism

說明不同素食者的定義

Go With The Grain 百搭主食, Kate Whitehead

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Domesticated in Mexico some 10,000 years ago, maise, or corn, is one of the world's most versatile grains. The most common variety is yellow, but you can also find black, purple, blue, pink and red corn. Whichever you choose, there are myriad ways to prepare this humble ingredient.

玉蜀黍或粟米為一萬年前原生於墨西哥，堪稱世上種類最多元化的穀物，除了最常見的黃色，粟米還有黑色、紫色、藍色、粉紅色和紅色等品種。然而，不管什麼顏色，這種價廉物美的食材有很多不同的烹調方式。

Give It A Whirl 扭轉乾坤, Catharine Nicol

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The spiraliser puts a new spin on the traditional noodle

螺旋切片器徹底改變傳統麵條

Cooking The Books 書中自有美滋味, Kate Whitehead

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The latest releases from top chefs and food writers

頂級廚師及美食評論家的最新著作

All About Truffles 一切盡在松露, Kate Whitehead

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Get to know the facts about the famous fungus

帶你認識松露這種舉世聞名的高級食材

Test Kitchen

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.