Hospitality Administration and Management Commons^™

Feeding Jersey: A Fresh Look At Food In The Garden State, Zachary E. Zawila

Capstones

New Jersey is the Garden State. The food business is in its nature. But how the state's foodways work, and particularly how they shape the cities of North Jersey, brings vitality to some neighborhoods while leaving others behind. The cities of Orange, Elizabeth, and Paterson have especially interesting food pasts, and particularly promising food futures.

https://sites.google.com/view/feeding-jersey/home

On Food And Restaurants, Liya Cui

Capstones

This portfolio contains a collection of stories about New York City restaurants and broader food culture, including reported features, a profile and criticism. Food is literally inescapable; even if you believe you don’t care about what you eat, every bite is a choice. This subject deserves critical thought and exploration as it influences our lives in myriad ways and reveals cultural trends that can tell us so much about who we are right now.

https://medium.com/@LiyaC/capstone-portfolio-on-food-and-restaurants-bc4c18c7f2a9

The Pub Snug, Culture Night 2023, James Murphy

Other resources

James Murphy: ‘The Pub Snug’ . This presentation and talk explored the origins of pub snugs, their social and cultural contribution, their temporary demise and the renewed interest in pub snugs in 21st century Ireland. It was presented at Culture Night 2023 which took place again on Friday September 22nd as part of the School of Culinary Arts and Food Technology contributions to the overall event which was based in the new multi-disciplinary East Quad Arts Building on our Grangegorman Campus, TU Dublin. This event included exhibitions, performances, seminars and curated talks by students and staff of the Faculty …

Revitalization Through Food: Bringing Back Smalltown, Usa, Alyssa Chavez

Honors Projects

What makes a small town in the middle of nowhere USA unique, and what does food have to do with it? The following paper will discuss the impact of food on the revitalization process of small towns in the United States. This paper will attempt to answer questions concerning the revitalization process, how to measure the success of revitalization, and how food turns a town into a destination. Sidney Alive, a non-profit downtown revitalization group located in Sidney, Ohio, will be presented as a case study to discuss what could be a real-life success story. This case study will evaluate …

Gastro-Tourism Well-Being: The Interplays Of Salient And Enduring Determinants, Muhammet Kesgin, Irfan Onal, Ihsan Kazkondu, Muzaffer Uysal

Articles

Purpose-This research developed and tested an integrated structural gastro-tourism well-being model consisting of food-related lifestyle and leisure attitude as precursor of the consumption enjoyment of the gastro-tourism experience with satisfaction, life domain outcomes, tourism autobiographical memory and life satisfaction as outcomes of the consumption enjoyment. Design/methodology/approach – The conceptual model was assessed with quantitative data collected from tourists based on their deliberate and incidental gastro-tourism experiences (N=617). Findings – Findings indicated that enjoyment of gastro-tourism consumption experience significantly influences satisfaction, life domain outcomes, life satisfaction, and tourism autobiographical memory. Life domain outcomes and tourism autobiographical memory have enduring influence on …

An Industry Under Construction, Hannah Fullmer

Capstones

A growing number of entrepreneurs (often young, frequently queer or people of color) are trying to change a restaurant industry from within by opening up their own businesses. HAGS, an upcoming queer-focused fine-dining restaurant and Daughter, a community-focused cafe in Brooklyn are just the newest of these socially-minded ventures popping up across the country. These spaces are committed to creating equitable spaces, addressing toxic restaurant and workplace cultures and are frequently tied to larger social issues like food insecurity, zero-waste initiatives or in the case of HAGS, queer representation. But these new business owners are fighting an entrenched system and …

School Of Culinary Arts & Food Technology - Summer Newsletter 2021, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Summer Newsletter captured the many events, research, awards, significant contributions, special civic, community and sustainability activities which the students and staff members of the school have successfully completed up to the Summer period of 2021. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters. We thank you all, consider getting involved in our New Campus (Central Quad, Grangegorman, Dublin 7).

2021 School Of Culinary Arts And Food Technology, Spring Newsletter, Tu Dublin., James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Spring Newsletter captured the many events, 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 Spring period of 2021. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters. In this issue we also fondly remember Cathal Brugha Street, Dublin 2 (as the school now prepares to move to our new campus facilities …

Closing Up Shop, Rachel Green

Capstones

The pandemic has wreaked havoc across the world. One of the hardest hit types of business was restaurants. New York City is a hub for restaurants and bars. Many restaurateurs and bar owners have been struggling to survive throughout the year. This capstone will look at specific examples of struggling business owners and see what happened when COVID-19 hit the city. https://capstone-rachel-green.webflow.io/

School Of Culinary Arts & Food Technology - Winter Newsletter 2020, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Winter Newsletter captured the many events, research, awards, significant contributions and special civic, community and sustainability activities which the students and staff members of the school have successfully completed up to the Winter period of 2020. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

School Of Culinary Arts And Food Technology, Tu Dublin, Autumn Newsletter 2020, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Autumn Newsletter captured the many events, 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 Autumn period of 2020. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

Secret Ingredients: A Comparative Analysis Of Fine-Dining Experience Design For Selected Michelin Star Restaurants, Spencer Green

Experience Industry Management

The elevated nature and intentional design of fine dining set it apart from the normalcy of eating food and create an environment where guests are valued. The purpose of this study was to compare the fine-dining experience design practices of selected Michelin star restaurants. Restaurants Azurmendi and Per Se were selected for examination in this study. Both restaurants’ Yelp and Tripadvisor reviews were analyzed using an instrument developed by the researcher. Conclusions were drawn from the findings, indicating that Azurmendi and Per Se have well-executed experience design practices with few areas for improvement in customer service, atmosphere, and food and …

Feeding The Need For Instagram, Nicole Caplan

Hospitality Graduate Student Scholarship

This research evaluated psychological motives of Instagram influencers to give insight on what elements a small independent restaurant may utilize to draw attention. A closer look into the connection of those motives and a comparison between the importance of aesthetics versus product quality was done, to aid small restaurants to maximize their efforts for more profitable decisions. Information within contains both quantitative and qualitative data, the latter being majority of the material. There is a myriad of motivators and reasons why and how millennial influencers use social media. Depending on a restaurants target market, specific considerations may be more helpful …

School Of Culinary Arts & Food Technology-Spring Newsletter 2020, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Spring Newsletter captured the many events, 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 Spring period of 2020. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters

School Of Culinary Arts & Food Technology-Autumn Newsletter 2019, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Autumn Newsletter captured the many events, 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 Autumn period of 2019. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

Assistant Head, School Culinary Arts And Food Technology,, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Autumn Newsletter captured the many events, 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 Autumn period of 2019. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

School Of Culinary Arts & Food Technology, Technological University Dublin Newsletter: Autumn, 2019, James Murphy

Articles

The School of Culinary Arts and Food Technology, TU Dublin, Autumn Newsletter captured the many events, 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 Autumn period of 2019. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

2019 School Of Culinary Arts & Food Technology - Summer Newsletter, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Summer Newsletter captured the many events, 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 2019. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school sponsors) and our school's industry association supporters.

School Of Culinary Arts & Food Technology, Technological University Dublin Newsletter: Summer, 2019, James Murphy

Articles

The School of Culinary Arts and Food Technology, TU Dublin, Summer Newsletter captured the many events, 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 2019. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

2019 School Of Culinary Arts & Food Technology - Spring Newsletter, James Peter Murphy

Other resources

The School of Culinary Arts & Food Technology - Spring 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 and during the Spring period of 2019.

School Of Culinary Arts & Food Technology, Technological University Dublin Newsletter: Spring, 2019 -Spring Newsletter 2019, James Murphy

Articles

The School of Culinary Arts and Food Technology, TU Dublin, Spring Newsletter captured the many events, 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 Spring period of 2019. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

School Of Culinary Arts & Food Technology - Winter Newsletter 2018, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Winter Newsletter captured the many events, 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 Winter period of 2018. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school sponsors) and our school's industry association supporters.

School Of Culinary Arts & Food Technology - Autumn Newsletter 2018, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Autumn Newsletter captured the many events, 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 Autumn period of 2018. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school sponsors).

School Of Culinary Arts & Food Technology - Summer Newsletter 2018, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Summer Newsletter captured the many events, 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 2018. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school sponsors).

School Of Culinary Arts & Food Technology - Spring Newsletter 2018, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Spring Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the schoo have successfully completed up to the Spring period of 2018. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school sponsors).

Digesting The Disaster: Understanding The Boom Of Refugee Food Entrepreneurship In The Face Of Increasing Xenophobia, Sonia De Mello

Scripps Senior Theses

Over the last few years, we are seeing an emergence of new food entrepreneurship across the globe. In the context of the Syrian refugee crisis, these food-related social enterprises are not only providing job opportunities to refugees but they are also increasing awareness about their cause and creating new narratives surrounding their arrival. This present study seeks to contribute to the knowledge surrounding refugees and entrepreneurship by explaining how several refugee food enterprises have gained great popularity despite greater nationalism and xenophobia. In the analysis of food entrepreneurship, one finds that this phenomenon is able to partly fill the void …

School Of Culinary Arts & Food Technology - Winter Newsletter 2017, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Winter Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed leading up to the Winter period of 2017. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' Friends of Culinary Arts (sponsors).

School Of Culinary Arts & Food Technology - Autumn Newsletter 2017, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Autumn Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed leading up to the Autumn period of 2017. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (sponsors) and all the school's industry bodies and trade associations.

School Of Culinary Arts & Food Technology - Summer Newsletter 2017, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Summer Newsletter captured rfgw many events, research, awards, significant contributions ans special civic and community activities which the students and staff members of the school have successfully completed leading up to the summer period of 2017. These activities could not be completed without the on-going and active support of the schools 'INSPIRED' friends of Culinary Arts (sponsors).

School Of Culinary Arts & Food Technology - Spring Newsletter 2017, James Peter Murphy

Other resources

The School of Culinary Arts & Food Technology - Spring 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 and including the Spring period of 2017.