Food and Beverage Management Commons^™

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 …

Coffee In Brasil: Sustainability And The Role Of Intermediaries, Livia Petzinger

Capstone Collection

ABSTRACT

Coffee is traded in a highly complex global value chain where countless sustainability initiatives have emerged to address social, economic, and environmental issues, challenges which persist due to dominance of the market structure by largescale traders and roasters. Specialty coffee and direct trade have emerged as alternative trade arrangements that promote high-quality coffee through the use of sustainable practices, transparency, and a shortened supply chain. This research analyzes the role that intermediaries in the Brazilian specialty coffee supply chain play in the implementation of sustainability initiatives asking what kinds of sustainability practices they implement and why, and how this …

The Influence Of Trauma And Tradition In Culinary Conformity And Chef Retention: Is Institutional Isomorphism Forcing Culinary Homogeneity Impacting Chef Retention?, Kevin Ward

Dublin Gastronomy Symposium

For chefs, the kitchen is not merely a workplace. It is a complex socio-cultural domain shaped by history, tradition, and societal expectations, where a separate world view is shared, along with the ritual customs, artefacts and practices that define them as a tribe. Indeed chefs have a distinctive transformative power as role models, with the capacity to bestow symbolic meaning to food, the fabric of our memories, societies, and daily practices. The culinary domain, like any other institution, is defined not solely by its creations, but also by its perpetuated lived experiences including traumas, memories or traces, created and preserved …

Workplace Trauma In Professional Kitchens: Experiences Of Part-Time Undergraduate Culinary Arts Students In Ireland, Orla Mc Connell, Gillian Larkin

Dublin Gastronomy Symposium

As the hospitality industry continues to struggle with attracting and retaining employees, chefs in particular, research on culture in kitchens continues to grow. A recent report in Ireland exposed a culture of bullying and harassment of employees in the hospitality sector. Internationally, researchers have explored the complexity of navigating, belonging, and coping in professional kitchens and have subsequently identified how trauma is embedded in the practice of cooking and serving food. The research to date has largely focused on the perspectives of cooks, and chefs, particularly those who work in elite restaurants, so little is known about the student experience. …

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 …

Identifying Youth Appeals In Alcohol Alternative Social Media Content Through Framing, Melina Oneal

West Chester University Master’s Theses

Proposed regulations for alcohol advertising prevent beverage companies from targeting people under the legal drinking age. However, similar regulations for alcohol alternative beverages are less explored, which could allow alcohol alternative products to create awareness for alcoholic beverages among youth. Alcohol alternatives beverages, including no-alcohol and low-alcohol products, are increasing in popularity and can function as compliments to alcoholic products to decrease the total alcohol volume consumed or as substitutes for alcoholic products. Framing theory can be operationalized through the Content Appealing to Youth Index, an index of content elements found in research literature to be appealing to youth, to …

The Effects Of Local Food Culture On Eating Desire In Invitations, Ezgi Eter, Cavit Yavuz

University of South Florida (USF) M3 Publishing

Food, which is a part of people's ability to continue their lives, has become a concept that has social functions beyond meeting a physiological need in modern times. Food, which is the most natural tool of human interaction, has taken on different missions for hundreds of years and has managed to take place at every stage of history. Food and culinary culture helps to influence a wide audience and regional development. Gastronomy is a powerful tool with which we can improve the dynamics and functioning of culinary cultures with our cultural assets. In this study, the effects of local gastronomic …

Developing A Food And Beverage Corporate Sustainability Performance Structure In Indonesia: Enhancing The Leadership Role And Tenet Value From An Ethical Perspective, Tat Dat Bui, Hania Aminah, Ching Hsin Wang, Ming Lang Tseng, Mohammad Iranmanesh, Ming K. Lim

Research outputs 2022 to 2026

The food and beverage industry is the second largest contributor to Indonesia’s economy; however, most industry firms significantly, and negatively, impact ecological and economic performance, and corporate sustainability performance is considered an area that can be significantly improved. This study aims to measure the causal interrelationships among the hierarchical attributes, as well as the decisive attributes that force successful corporate sustainability. Further, there are also other factors that have a negative impact, such as poor social justice and firms’ responsibilities and identities. Hence, emphasizing the ethics role to ensure a better sustainable performance in addition to focusing on the traditional …

Effects Of Retail Case Environment And Led Lighting Temperature On Color Of Ground Beef Patties, Mesa Kutz

Animal Science Undergraduate Honors Theses

The objective of this study was to explore different type of retail cases and case environments, primarily lighting, to quantify the impact on shelf life. Coarse ground 80:20 beef from a local retail establishment was acquired between 7 and 10 d from the box date and fine ground through a 9.5 mm grinder plate, and then formed into 150.25 g patties with an automatic patty forming machine. Each patty was then individually packaged in PVC-overwrap packages and randomly assigned to one of the four different treatments: open, multideck cases with 3000 K lighting (OPEN3000),open 3500 K lighting (OPEN3500),enclosed, …

The Role Of Brand Credibility And Brand Experience In Post-Consumption Outcomes Of Hotel Choice Among Malaysian Muslim Consumers, Rosli Nadzirah

Student Works (2020-2029)

This research investigates the importance of hotel attributes in examining Malaysian Muslim tourists' hotel choice. Based on the mean-end chain theory, it explores the relationship among nine constructs; hotel attributes, brand credibility, brand experience, brand attachment and post-consumption outcomes which consisted of satisfaction, revisit intention and word-of-mouth, as well as travel motivation and Islamic religiosity. A total of 474 valid and usable self-administered questionnaires were collected through purposive sampling technique. Partial Least Squares Structural Equation Modelling (PLS-SEM) approach was deployed to validate the research model and the research hypotheses. The result indicates that brand experience fully mediates the relationship between …

Ua12/2/2 Talisman: Movement, Wku Student Affairs

WKU Administration Documents

2018 Talisman yearbook.

• Good, Hannah. Movement
• Kinser, Nicholas. Tunnel Trap
• Cozer, Claire. A Day in the Life of a Food Truck – Mike Wilson, Pop’s Street Eats
• Fletcher, Griffin. Beauty in Power – WKU Women’s Rugby Club
• Gordon, Zora. The Mixed Experience
• Hornsby, Morgan. Bonfire
• Waters, Adrianna. Mispoken – Communication Disorders
• Chu, Phi. Home Base – Jessica Barks
• Cooksey, Catrina. Rerouted – Sydney Clark, Austin Clark, Blake Perkins, Sheila Flener, Handicapped Persons
• Good, Hannah. Not Safe for Work – Prostitution
• Chu, Phi. Transfigured Night
• Carter, De’inara. Passing the Plate – International Students, Recipes
• Robb, Hayley. From Sole to Soul – …

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 …

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 …

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 …

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。

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 …

An Exploration Of The Role Of Food Tourism In Sustaining Cultural Authenticity In Ireland, Lisa O'Riordan, Dr. Aisling Ward

Irish Business Journal

Authenticity is often a motivating factor for tourists. In many situations what occurs, however, is staged authenticity. Food is one of the few entities left that indicates true cultural authenticity. Food can bridge the gap between tourists and their understanding of and involvement in a place. Native cultures that are struggling to preserve their heritage and ways of life from globalising forces can use food as a defensive mechanism. This paper is part of a wider postgraduate study on food tourism and culture so will focus on the research completed to date, mainly the literature reviewed as well as initial …

The Campus Kitchen At Umass Boston, Liz Moniz

Office of Community Partnerships Posters

The Campus Kitchen at the University of Massachusetts Boston (CKUMB) is a part of The Campus Kitchens Project. CKP, a national network of student volunteers, works to rescue excess food to create meals for those in need. CKUMB opened in 2010 to provide meals for the Dorchester community. By taking the initiative to run a community kitchen, students develop entrepreneurial and leadership skills, along with a commitment to serve their community, that they will carry with them into future careers.

Ua37/30/2 Wku Research Notecards - H Topics, Lowell Harrison

Faculty/Staff Personal Papers

Notecards created by Lowell Harrison while researching his book Western Kentucky University. The cards transcribed are for 108 topics beginning with H ranging from Hail Storm to Hundred Club.