Food and Beverage Management Commons^™

Who Is The Fairest Of Them All? Disney’S Depiction Of Non-Normative Embodiment In Its Villainesses, Caroline Bradley

Honors Theses

The world of Disney has long been criticized for the lack of empowered princesses, racial representation, and unrealistic body images in its princess films. While steps have been made to provide a fairer representation through the bodies of the princesses, there has not been much progress in the way villains’ bodies are depicted. Most Disney villains exhibit a form of disability or non-normative embodiment including missing limbs, old age, or fatness. This thesis will analyze the bodies of three well-known Disney villainesses from three different eras—The Evil Queen, Ursula, and Mother Gothel—and will demonstrate how their bodies reflect the historical …

Ua12/2/1 Best Of The Hill, Wku Student Affairs

WKU Administration Documents

College Heights Herald magazine rating restaurants, stores, bars and music.

The Case For Tipping And Unrestricted Tip-Pooling: Promoting Intrafirm Cooperation, Samuel Estreicher, Jonathan R. Nash

Faculty Articles

This Article proceeds as follows. Part I presents doctrinal background. It discusses the laws governing tip-pooling, with an emphasis on relevant federal and state laws. Part II analyzes, from a law-and-economics perspective, how tip-pooling arrangements—both voluntary and mandatory—might arise, and what form they might take. Part III shows how governing law limits the ability of restaurateurs to put tip-pooling arrangements in place, and shapes the incentives of employees. It also analyzes the response of restaurants like the Union Square Hospitality Group that have barred all tipping. Part IV suggests revisions to existing law that would free up management’s freedom to …

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).

Customer Satisfaction Index Of Singapore 2017: Q3 Results, Institute Of Service Excellence, Smu

Research Collection Institute of Service Excellence (2007-2024)

The Customer Satisfaction Index of Singapore (CSISG) computes customer satisfaction scores at the national, sector, sub-sector, and company levels. The CSISG serves as a quantitative benchmark of the quality of goods and services produced by the Singapore economy over time and across countries. This is the CSISG’s eleventh year of measurement.

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.

The Future Of Local Food, Eng Su Lee

Research Collection Institute of Service Excellence (2007-2024)

Restaurateurs Lee Eng Su and Lee Chan Wai share their views on Singapore’s hawker food culture and how they want to change Singapore’s food industry.

Ua12/2/1 College Heights Herald, Vol. 93, No. 3, Wku Student Affairs

WKU Administration Documents

WKU campus newspaper reporting campus, athletic and Bowling Green, Kentucky news. This issue contains articles:

• Singleton, John. Laundry Prices Increase on Campus
• Chisenhall, Jeremy & Evan Heichelbech. He’s Back – Mitchell Robinson, Basketball
• Sadrinia, Yasmine. Café Kicks Off International Year of Bosnia
• Mohr, Olivia. Student Government Association Makes Sustainability Permanent Effort
• Coyle, Cameron. WKU Chief of Police Decision is Imminent
• Alvey, Rebekah. WKU Develops New Diversity, Equality Plan
• Johnson, Kalyn. English Majors: We’re Not All Teachers
• Editorial Cartoon re: Welcome to WKU – Red Towel
• Murrer, Erick. From WKU with Love: Learning Life Lessons on the Hill
• Dimeo, Chris. Taste …

Ua12/2/1 Dining Guide, Wku Student Affairs

WKU Administration Documents

Magazine edition of the College Heights Herald with articles:

• Burgess, Kelly. Salmon Patty & Southwest Salad Recipe
• Dimeo, Chris. OLILO Acts as Delicious, Yet Healthy Alternative
• Alvey, Rebekah. Local Restaurants Provide Unique Dining Experiences
• Chavis, Danielle. The Best Dinner Dates for Valentine’s Day
• Henderson, Andrew. Unconventional Locations to Dine at, Enjoy In Your Life
• Alvey, Rebekah. Topper Grill & Pub Begins Serving Alcoholic Beverages
• Shaw, Mhari. Vegetarians at WKU
• Chisenhall, Jeremy. Olympic Eats – Emmanuel Dasor
• Hormell, David. The Hill’s Best Brews

The Effect Of Cooking Classes On Older Adults Resiliency, Gina Fe Causin, Hyunsook Kang

School of Human Sciences Research Showcase

Research Question: Are there older adults' resilience differences before the cooking class, during the cooking class, and after the cooking class?

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 …

Craft Beer Craze: Fad Or Here To Stay?, Kenneth Rowland

WRIT: Journal of First-Year Writing

The craft beer craze has swept the nation unlike any seen before. This essay is an attempt to prove that craft beer has become a part of American society and is no fad. It is here to stay. This essay details history behind beer as well as craft beer. The rapid growth of the craft beer industry is detailed through several different statistics varying from growth of craft breweries to amount of market share held in the overall beer industry. This essay details that there are different states making it difficult for small craft breweries through legislation while others are …

Destination Cork : A New Frontier For The Culinary Curious Tourist, Catherine Fitzgibbon

Theses

Food is an important aspect in creating tourism destinations and can be perceived as an immensely influential attraction for tourism. There are excellent examples of destinations that brand themselves through food tourism, using this special-interest area as a strategy to develop regional tourism and ultimately, increase tourist numbers. However, not all destinations use food tourism as a strategic branding strategy. One such example is Cork in Ireland. While having an excellent food offering, food is not a primary tourism activity in the region’s destination branding strategy.

The purpose of this paper is to investigate the feasibility of branding Cork as …

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。

Customer Satisfaction Index Of Singapore 2016: Q3 Results, Institute Of Service Excellence, Smu

Research Collection Institute of Service Excellence (2007-2024)

The Customer Satisfaction Index of Singapore (CSISG) computes customer satisfaction scores at the national, sector, sub-sector, and company levels. The CSISG serves as a quantitative benchmark of the quality of goods and services produced by the Singapore economy over time and across countries. This is the CSISG’s tenth year of measurement.

Service, Sale And Marketing Of Alcohol For The Tourism, Hospitality And Retail Industries, James Peter Murphy

Conference papers

The responsible service, sale and marketing of alcohol for the tourism, hospitality and retail industries is crucial those working in the tourism, hospitality, culinary arts and retail industries including those in supervisory and management positions. This presentation explored a wide range of topics associated with sale and service of alcohol in these inter-related industries. Its aim was to provide attendees with a greater awareness of the effects of alcohol, and of their moral and legal obligations to act responsibly when supplying alcohol beverages or when dealing with alcohol misuse in their respective workplace. This presentation was also created to coincide …

Overcoming Fraud & Dishonesty In The Hospitality Industry, James Peter Murphy

Conference papers

The licensed industry is an increasingly competitive market place, many bars have responded by empowering staff and undertaking structural and management reforms in recent years. Undoubtedly, these changes have significantly raised the levels of customer service and enhanced customer satisfaction. Paradoxically these changes, combined with the responsibilities allocated to bar staff and management to supervise and manage bars with autonomous control have created more fertile conditions, scope and opportunity for dishonest actions by staff members.

The way licensed premises approach the issue of staff fraud is changing in response to the increased risk. Many bars have historically been anxious to …

"Black People Don't Tip": Racism In The Restaurant Industry, Hortance E. Houngbeke

UROP Posters

Due to discrimination, waiters are less likely to provide good customer service to their black dinners solely based on the assumption that they are poor tippers. The theory of discrimination is the foundation of this observational study where attentiveness is measured to reflect waiters’ avoidance of African American diners. Assuming waiters start with their preconceived notions about Black customers, this research will use the critical race theory to determine if waiters are less attentive to African American diners. To further understand the subtle discriminatory behavior of waiters toward African Americans, this study analyzes observational data from a sample of waiters …

Food Tourism In Ireland: An Exploration Of The Role Of Food Tourism In Cultural Sustainability, Lisa O'Riordan

Theses

Previous research proposes that food tourism is a medium through which traditions can be maintained, as well as a conduit through which authentic culture can be experienced (Fox, 2007; Henderson, 2014; Okumus et al, 2007). Food tourism is also advocated as a sustainable means of environmental, economic and sociocultural development (Everett and Aitchison, 2008; Montanari and Staniscia, 2009). The unique focus of this research study is the role food tourism plays in cultural sustainability in Ireland, specifically, in Kinsale, the English Market and Dingle. In particular, this study draws on the viewpoints of thirty three food tourism representatives on the …

Customer Satisfaction Index Of Singapore 2015: Q3 Results, Institute Of Service Excellence, Smu

Research Collection Institute of Service Excellence (2007-2024)

The Customer Satisfaction Index of Singapore (CSISG) computes customer satisfaction scores at the national, sector, subsector, and company levels. The CSISG serves as a quantitative benchmark of the quality of goods and services produced by the Singapore economy over time and across countries. This is the CSISG’s ninth year of measurement.

Ua12/2/1 Healthy Living Guide, Wku Student Affairs

WKU Administration Documents

Special healthy living edition of the College Heights Herald.

• Moore, Brittiny. Sustainability Committee to Create a Healthier Campus Environment
• Matthews, Carly. WKU Addresses Food Waste in Beneficial Methods – Sustainability, Dining Services
• Sullivan, Tommy. Students Explore Different Ways to Get Up the Hill
• Mayo, Marcel. Students on SNAP: Hilltoppers Offer Insight Into Healthy Diet On a Budget – Supplemental Nutrition Assistance Program
• Davis, Sydney. Group X Classes Offer a Nontraditional Workout – Physical Fitness
• Pettway, Shantel. Popular Versus Unpopular Foods on Campus – Dining Services, Restaurants
• Moore, Mollie. Where to Find the Best Vegan Food on Campus – Dining Services, …

Food Waste At Retail, Erin G. Killeen Davis

Graduate Theses and Dissertations

Food waste at retail represents forgone sales and embodies store management and disposal costs. Fresh produce is the largest contributing sector to food waste at retail and bulky, seasonal products are an added challenge when stores experience a high waste event. In order to improve, retailers need to better understand the costs of food waste, as well as how management strategies can impact these costs.

Using pumpkins as an example of bulky, seasonal products, a twofold research project was conducted to better understand contributors to, and costs of food waste at the retail level. In part one, using data from …

Is Nutritional Labeling A Sustainable Option For Restaurants?, Rajee Olaganathan, Zack Ho Xuan Yi, Alvin Tan Jie Chong, Wong Xue Feng, Soh Mei Yi, Felicia Tan Pei Zhen

Publications

This paper will examine the feasibility of restaurants integrating or providing nutritional information labels on food menus to increase business sales and gain customer satisfaction. It weighs the pros and cons of the usage of nutritional information labeling that has changed over time due to government policies, and clearly explains how restaurants can make use of nutrition labeling to increase and sustain the business. It will then further analyze both general advantages and disadvantages, consisting of economic, social, health and environmental impacts with an unbiased perspective. With a different set of clientele for the varying types of restaurants, nutritional information …

Responsible Sales And Service Of Alcohol For The Tourism, Hospitality And Retail Industries, James Peter Murphy

Books/Book Chapters

The safe service of alcohol is of vital importance to those in the food and beverage industry - failure to act responsibly can result in fines, loss of license and the potential closure of the business. Responsible sale and service of alcohol (RSA) is important for all levels of the hospitality, tourism and retail service industries to minimise the risk of alcohol-related problems associated with the use and abuse of alcohol by any person. Management and all staff who sell or supply alcohol must promote and support a safer environment for alcohol to be consumed in a professional and responsible …

Life Cycle Assessment (Lca) Of Tourism Activities, Kayla Santello

Honors Theses and Capstones

Abstract— Tourism, like other developed industries is a commerce that requires energy inputs and yields outputs with significant effects on the environment. However a comprehensive study examining the life cycle impact associated with each tourism component including transportation, accommodation, food services, and recreation is still lacking. Therefore a search of previous tourism life cycle studies was carried out and ten studies were further investigated. Indicators, assessment approaches, and system boundaries of these previous studies were assessed. Then the outcomes were normalized and compared in order to obtain ranges for the four components of tourism. It was found that energy intensity …

A Study On Employee Turnover In Shanghai’S Fine Dining Restaurants, Yang Liu

UNLV Theses, Dissertations, Professional Papers, and Capstones

No abstract provided.

Chinese Outbound Tourists Food Consumption In The U.S.: An Extension Of The Theory Of Planned Behavior, Kaiyang Wu

UNLV Theses, Dissertations, Professional Papers, and Capstones

Although Chinese outbound tourists made enormous economic contribution to the U.S. restaurant industry, they seem to have the tendency to consume Chinese cuisine solely during their international trips. This study applies structural equation modeling (SEM) to evaluate different behavioral beliefs' impact on the intentions of Chinese outbound tourist unfamiliar ethnic food consumption in the U.S. Additionally, this research combines the Theory of Planned Behavior (TPB) and food neophobia, a food-related personality trait to better explain Chinese outbound tourists' food rejection behavior in the U.S.

Results of this study showed safety concern, acceptance of table manners, perceived communication gap and food …

Customer Satisfaction Index Of Singapore 2014: Q3 Results, Institute Of Service Excellence, Smu

Research Collection Institute of Service Excellence (2007-2024)

The Customer Satisfaction Index of Singapore (CSISG) computes customer satisfaction scores at the national, sector, sub-sector, and company levels. The CSISG serves as a quantitative benchmark of the quality of goods and services produced by the Singapore economy over time and across countries. This is the CSISG’s eighth year of measurement.

Are Your Cellars Safe?, James Peter Murphy

Conference papers

Bar owners have to be more concerned about health, safety and security issues. This is the result of a variety of factors, most notably recent legislative changes at national and international level and the subsequent high costs of accidents (including costs relating to litigation and compensation). Poor health, safety and security standards place staff members and customers at risk of serious injury if not death; employers suffer in terms of lost productivity and potentially higher premiums’ and the morale of the staff, as well as the industrial relations climate in the bar, can be adversely affected. At a minimum, bar …