Food and Beverage Management Commons^™

Helping Craft Beer Hunters Make Their Next Great Beer Discovery, Mark Mitchell, Sheila Mitchell

Atlantic Marketing Journal

The number of craft beer producers and consumers in the United States has increased dramatically over the last ten years. This manuscript provides an overview of the craft beer marketplace in the United States with a focus on the craft brewers and retailers as well as the consumers who favor craft beers. Craft beer enthusiasts are a “consumption community” or, a group of consumers who share a deep involvement with the craft beer category. This study presents a list of common business practices designed to appeal to this unique consumer group.

Passenger Delight In Liminal Spaces: Uncovering The Dynamics Of Airport Airside F&B, Thorsten Merkle, Sushanta Das

ICHRIE Research Reports

The airport airside environment is a unique and highly consequential setting for consumer behavior, where passengers’ food and beverage (F&B) decisions are shaped by time pressure, emotional states, and spatial constraints. This study empirically validates two complementary frameworks - the CX Delightors Framework and the Airport Airside Consumption Model - in the U.S. context to deepen understanding of passenger behavior in this liminal space. Using survey data from 1,374 passengers across three major U.S. hub airports (DEN, PHX, SLC), we conducted principal component analyses to refine the original nine CX Delightors attributes into five robust dimensions: Hospitality & Ambiance, Value …

Customer Food Intake: An Empirical Analysis Of Gender, Restaurant Use And Attitude Toward Fast Food Among Adolescents And Young Adults, In Nairobi, Kenya, Gerishom G. Madivoli, Rosemarie Ayuma Khayiya, Beatrice Kamau

Journal of Global Hospitality and Tourism

Fast food is the fastest- growing food category worldwide, providing young people and adolescents with a quick, cost- effective, and easily accessible alternative to home- cooked meals. There has been considerably less research into how gender, restaurant usage, and attitudes influence patterns of fast- food consumption. Moreover, the growth of the fast- food industry in every nation creates a significant environmental impetus for increasing fast food consumption and promoting unhealthy eating behaviours. If this issue is not addressed, the prevalence of lifestyle diseases such as obesity, along with the costs of managing these conditions, will escalate, particularly in Kenya. This …

On-The-Go Dining In America: Comparing Convenience, Service Quality, And Satisfaction In Qsr Versus Gas Station Food, Shiva Jahani, Mohammed Lefrid, Lorie A. Tuma

Journal of Tourism Insights

Purpose

The objective of this multi-group study is to examine the influence of service quality and convenience on customer satisfaction in quick service restaurants (QSRs) versus gas stations.

Design/methodology/approach

Data were collected online from 552 participants in the USA and analyzed using partial least square structure equation modeling (SmartPLS).

Findings

Service quality and convenience are strong predictors of customer satisfaction in both QSR restaurants and gas station food outlets. In addition, this study concluded significant differences between QSRs and gas stations in terms of these relations.

Research limitations/implications

This study makes a significant contribution to the foodservice and consumer behavior …

Tackling No-Shows In Fine Dining: Insights Into Cancellation Policies And Consumer Awareness Campaigns, Esther Kim, Jason Tang

Department of Hospitality and Tourism Faculty Scholarship and Creative Works

This research aims to identify how fine dining restaurants can effectively implement reservation cancellation policies to address the issue of no-shows by applying equity theory, the dual entitlement principle, and social cognitive theory. Two experiments identified cancellation policy elements that influence restaurant evaluations and reservation behaviors. Findings revealed that cancellation policies negatively influence restaurant evaluations, and that policy strictness and awareness can attenuate this relationship via perceived fairness while enhancing the likelihood to book reservations and honor reservations. This research suggests that restaurants can benefit from implementing lenient cancellation policies and introducing awareness of the adverse impact of no-shows to …

Between Memory And History: Irish Pubs As Sites Of Memory And Invention, Perry Share, Moonyoung Hong

Dublin Gastronomy Symposium

The pub has been at the centre of Irish culture and identity for at least two centuries, has become a pillar of the Irish tourism “product,” and an export commodity as thousands of themed “Irish pubs” have been established across the world in the last number of decades, supplementing existing establishments that have served the global Irish community. This paper draws on key themes from the diverse material in our upcoming academic volume on the Irish pub, to be published by Cork University Press, later in 2024. The book brings together contributions from scholars of history, sociology, design, literature, culinary …

Impact Of Seasonality On Demand Forecasting Techniques For Small-Scale Food Retailers, Indu Sree Guturu

Electronic Theses, Projects, and Dissertations

This study explores the impact of seasonality on SKU (Stock Keeping Unit) demand forecasting in small-scale food retailers through the analysis of historical sales data, focusing on four key products, labelled: Product A, Product B, Product C & Product D. The research aims to assess the accuracy of different forecasting models in capturing seasonal fluctuations. The research questions are: (Q1) What is the impact of seasonality on SKU demand forecasting in case of small-scale food retailers. (Q2) How does the efficacy of Traditional model compare to alternative technologically driven forecasting techniques? (Q3) To what extent can the impact of seasonality …

Understanding Implications Of Restaurants In A Post-Pandemic World:​ A Tourism And Hospitality Case Study For La Tasca, Callyn Anderson, Marisol Banda, Katie Hale

SACAD: Scholarly Activities

The impact of COVID-19 has had implications for every single lifestyle and business (Sharma et al., 2022). Not only did it impact the economy, but the service industry took the brunt of it. The industries most affected by COVID-19 over the period January 2020 to January 2022 included “airlines, automobiles, energy equipment and services, hotels-restaurants-leisure, and specialty retail (Vidovic, 2022). When airlines and recreation parts of the industry did not return to pre- pandemic levels in November of 2021, the United States saw a reflection of the appeal for more local tourism (Linn et al., 2022). Local tourism, including restaurants, …

Honors Project Hartville Potato Chips (Final) - College Of Business - Team 5 (Marketing Partnerchip), Isabela Schroeter, Justin Kriess, Trent Thomas, Devin Maddox, Irina Hacck, Jake Lubic

Williams Honors College, Honors Research Projects

TO EXPAND THE HARTVILLE POTATO CHIP COMPANY BRAND IN A WAY THAT WILL CREATE A UNIQUE POSITION IN THE MIND OF THE CONSUMER.

Management Of Operations In Projects Including Planning, Organization And Control From The Beginning To The End Of Implementation, Burim Isa Berisha Dr.Sc

International Journal of Business and Technology

The project usually arises as soon as the client’s need is identified, and goes through all the extensive phases and sub-phases to take its true form and put into operation. The project is divided into two main parts that include Planning and Implementation that are separate in these stages: definition, planning, organization, control, completion. Planning involves a detailed calculation of the project. This includes known facts, admissible facts and risk calculation. Activity model used by IKOMs Planning as a process involves the cost that accompanies it. The manager must strike the balance between cost and benefit. Project control uses data …

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 …

Creation Of A Home Bakery: A Business Plan, Erika Prusak

Honors Projects

Nothing exemplifies business knowledge more than creation of a business plan, and subsequently, creation of a business. Both pull together business knowledge of marketing, management, accounting, business law, supply chain, and finance. Business knowledge is then tied together with the mentality needed of an entrepreneur to tackle challenges and thrive for the moments when everything works out perfectly. Completing a business plan will organize my ideas and help me see my business clearly. It will help me identifies areas that I need to research more as well as areas I cannot figure out until I start it. My business plan …

Analyzing Local Alcohol Vendor Inventory Management Strategy, Angelo J. Amore

Senior Theses

This paper attempts to analyze how local alcohol vendors maintain their inventory throughout the year in Columbia, attempting to manage factors such as the season, sporting events, and other public gatherings and events. The research question resulted in contacting over 30 local alcohol vendors in Columbia, to ask them questions regarding their strategy in alcohol inventory management. The responses to these questions were then used to organize the vendors into groups by whether or not they utilize a reorder point to purchase/brew alcohol, or if they utilize periodic ordering. The vendors were also asked to rank the seasons from most …

Nice Food: A Nonprofit Food Truck, Nathan Brooks

Mahurin Honors College Capstone Experience/Thesis Projects

This document is a snapshot of Nice Food, a nonprofit food truck. The truck uses a pay-what-you-can model so that anyone may eat there, regardless of their ability to pay. The chief goal of Nice Food is to lower food insecurity in its community, which will initially be Louisville, KY. The company will be an addition to the strong effort against hunger in Louisville, bringing the additional strength of mobility to the fight.

This document exists to map out the path of a startup for a student, as well as to provide a clear picture of what Nice Food is …

An Econometric Evaluation Of Localism And Other Potential Success Factors In California’S Craft Brewing Industry, Connor Sinclair

CMC Senior Theses

As growth of the American craft brewing industry slows and smaller firms account for a greater proportion of expansion, I test whether traits that are indicative of smaller firms have an effect on brewery success. I hypothesize that firms which utilize localist strategies such as geographical branding, use of local ingredients, charitable giving, and/or sustainable practices are more successful than others and therefore produced more barrels of beer in 2017. To test my hypothesis, I estimate ordinary least squares regressions with robust standard errors using data collected from the Brewers Association and the websites of 362 California craft breweries. I …

An Investigation Into The Management Of Branding In Irish Artisan Food Businesses, Daniel David Hickey

Theses

A consumer’s lifestyle is busier now then in the past and is moving towards products that reduce preparation and cooking times (Bia, 2015). The demand for value added convenience products has created opportunity for the Artisan food sector. This has lead to the expansion of food Small Medium Enterprises (SME’s) in Ireland. There were 235 specialty food producers in Ireland in 2018, a 2.7% increase on the previous year. SME’s are growing in popularity among consumers but there is very little research been completed into Irish SME’s. A 2016 study by Kennedy and Wright identified that the area is scant …

Building A Successful F&B Franchise, Singapore Management University

Perspectives@SMU

The right consumer value proposition and franchisor-franchisee relationship are key

Reflective Practice Series: Selected Instructional Models Using Synchronous Video Conferencing Software, Martin W. Sivula

MBA Faculty Conference Papers & Journal Articles

With the vast array of resources available to instructors, one would think that instruction and teaching would yield success for all learners. Now, well into the 21^st century has much changed in the classroom? Certainly, movable desks and chairs, advanced audio and visual equipment, and a plethora of all types of technologies which might be able to enhance training and education. Over the last several decades research on individualized instruction, cognitive science, educational psychology, and multimedia instruction (to name a few) have permeated the literature on instruction. With all the research and the vast array of studies on improving …

Law Library Blog (July 2018): Legal Beagle's Blog Archive, Roger Williams University School Of Law

Law Library Newsletters/Blog

No abstract provided.

Building A Better Business With Retention Policies, Richard Huggins

Research Collection Institute of Service Excellence (2007-2024)

Richard Huggins of Rabbit Carrot Gun comments on Singapore’s manpower challenges and his radical solutions

Investing In Service, Andre Huber

Research Collection Institute of Service Excellence (2007-2024)

Andre Huber of Huber’s Butchery looks at how family values have formed a cornerstone of their service vision.

Pursuing Quality, Zara Salahuddin, Arif Salahuddin

Research Collection Institute of Service Excellence (2007-2024)

Zara and Arif Salahuddin of Bismillah Biryani exchange views on growing a family business and prioritising product quality.

Glossary Of Business Evidence, Paul C. Boyd

MBA Faculty Conference Papers & Journal Articles

No abstract provided.

Indah: The Unorthodox Rise Of A Columbian Staple, Will Helms

Senior Theses

Over the course of several weeks, I conducted a series of observations at Indah Coffee Co. in order to better understand its marketing and interaction with the neighborhood. After observing the coffee shop several times, I consulted outside sources, a process that is considered to be in the psychological realm of “grounded theory”, constantly comparing them to my own observations. After an interview with Indah’s owner, I began compiling my findings. The following paper is an outline of my findings, including the importance of the product in the coffee industry versus other industries, the power of successful grassroots marketing, and …

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 …

Short Formal Report: Effective Selection Of Successful Franchisees, Shana Noblitt, Luke Armstrong, Robyn Blanchard, Koty Hoesman, James Kramer, Deandre Williams, Adam El Alami

Student Scholarship

Effective Selection of Successful Franchisees and Productive Expectations for Franchisees by Franchisors

It Takes Two, Faye Sit, Ernest Ting

Research Collection Institute of Service Excellence (2007-2024)

Faye Sit and Ernest Ting of Hook Coffee contemplate Singapore’s service standards and if the Singapore market is ready for better service.

Food Tourism In Cork’S English Market - An Authentic Visitor Experience, Lisa O'Riordan, Prof. Margaret Linehan, Aisling Ward

Irish Business Journal

Authenticity is deemed to be a crucial element in many tourism experiences. Tourism, however, is often accused of succumbing to notions of perceived authenticity to ensure commercial success, leading to misrepresentations of cultures. Food tourism, conversely, is advocated as a means of encountering genuine culture, history and lifestyle. This paper investigates the role of food tourism as an authentic representation of culture in Cork’s English Market. In-depth interviews were conducted with market traders and analysed through the grounded theory method. Results indicate that, allowing for natural evolution, food tourism is providing a platform for the continuation, sharing and development of …

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.

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.