Food and Beverage Management Commons^™

Tannery Restaurant Townhouse Cookery School, Tannery

Menus of the 21st Century

Since Paul and Máire Flynn opened The Tannery in 1997, it has become one of the most original and welcoming experiences in Irish food. What makes it special? There is Paul’s cooking, of course – his fresh Waterford produce, ever-changing menus and mouth-watering focus on flavour. There are cosy chats in the wine bar, warm and welcoming service from expert staff, a bright and buzzy atmosphere at the tables. There is our unique location in the seaside town of Dungarvan, a stone’s throw from the Copper Coast and Comeragh Mountains. But most of all, there is the Tannery’s knack for …

The Olde Post Inn Tasting Menu 2017, The Olde Post Inn

Menus of the 21st Century

The Olde Post inn was built in the 1800s. It opened as a post office in 1884, grocery & residence. It had a number of owners and was for some time derelict before it was renovated into a restaurant with accommodation in early 1990s. It has been run as a restaurant since and was taken over by Gearoid & Tara Lynch in November 2002. Since then it has gone under further refurbishment and been extended to include two Hampton Conservatories.

To have a complete dining experience, it is not just about the food or wine it is about the whole …

Exploring The Significance Of The Traditional Chef’S Uniform In Making Sense Of Professionalism In Culinary Arts Using Interpretative Phenomenological Analysis, Orla Mc Connell

European Journal of Food Drink and Society

Previous studies have found that professionalism is an important success factor for chefs. Yet, research on what professionalism “means” to chefs, and how they “make sense” of it, is currently underexplored. While there is some evidence of the significance of the traditional chef’s uniform in professional identity formation, it also needs further consideration. Culinary arts lecturers and chefs have already contributed to these discussions, but the student voice remains largely unknown. Alongside this, there is no prior research specifically on professionalism in culinary arts in Ireland. Therefore, a research gap emerged, which this paper intends to address. Using interpretative phenomenological …

How Do Restaurants Grapple With Stress When Attempting To Achieve And Keep The Michelin Star? A Qualitative Investigation In The Canadian Market, Alexander Owens, Mark R. Holmes, Cyrus Cooper

TTRA Canada 2023 Conference

With The Michelin Guide’s recent expansion into the Canadian market, and the highly stressful environment associated with the restaurant industry, this qualitative study looks to understand the stress that comes from trying to acquire and retain a Michelin star rating, along with the strategies restaurants employ to mitigate these stressors.

Examining Sustainable Food Practices In Luxury Gastronomic Restaurants: A Comparison Between Michelin-Starred Restaurants And Luxury Fine Dining Restaurants, Hiran Roy, Thomas Gomes, Vikas Arya

TTRA Canada 2023 Conference

Abstract
Sustainable practices are increasingly promoted in the restaurant sectors. While sustainability in luxury gastronomy restaurants (hereby Michelin-starred and luxury fine dining restaurants) has rarely been explored especially from Vancouver context. Michelin-starred and fine dining restaurants are significant influencers of sustainable food promotion. Therefore, this study explores chefs’ motivations to adopt and promote sustainable food experiences through extrinsic (planet and people) and intrinsic (plate, pleasure, and place) factors. A qualitative approach (semi-structured interview) will be employed to collect data from a sample of Michelin-starred and fine dining restaurants. It is anticipated that this study will be strengthening the existing literature …

Determinants Of Food Waste: Tpb And Moderating Impact Of Demographics & Guilt, M Mansha Tahir

Journal of Global Hospitality and Tourism

Increase in number of people dining out significantly contributes to food waste in restaurants. It is crucial to understand the determinants of food waste. Such determinants are influenced by demographics as well as emotional factors. The present study is meant to understand such factors through the lens of the Theory of Planned Behavior (TPB). Participants’ intentions are influenced by guilt and this study was conducted to examine the moderating role of guilt. Hypotheses were tested with analysis of data collected from 423 participants. Constructs of extended model were analyzed with AMOS (V.21) for structural equation modeling whereas moderations were tested …

Hotel Industry Performance In 2021-2022 And The Jhfm Index, Atul Sheel

Journal of Hospitality Financial Management

No abstract provided.

An Overview Of Risk Management Practices In Hospitality Organizations In Germany, Farzaneh Soleimani Zoghi, Hannes Antonschmidt

Journal of Hospitality Financial Management

This paper aims to identify the key risks which are considered necessary by hospitality organizations in Germany. It also seeks to evaluate the actual process of risk management practiced by hoteliers and to assess managers’ opinions on the importance of a risk management approach in hospitality organizations. Primary data has been collected by semi-structured qualitative interviews with top managers and professionals in hospitality organizations in Germany. The findings show that the implementation of risk management practices in hospitality organizations in Germany is low and that significant differences exist between the theoretical risk management models and their practical execution in hotel …

Hospitality Sector Revenues And Employment In The Eagle Ford Shale, 2010-2019, Javier Oyakawa

Journal of Hospitality Financial Management

By taking advantage of proprietary data from input- output tables’ time series and by using econometric methods, this study estimated job and output multipliers affecting the hospitality sector in Eagle Ford Shale (EFS) between 2010 and 2019. In 2019, in the EFS area, the hospitality sector, including the hotel and food subsectors, received 32.5% of its increased revenues from oil and gas activities when comparing the years 2019 and 2010. For each new job in the energy industry, the hospitality sector received between $10,185 and $12,744. In the same year, hotel subsector revenues due to oil and gas activities explained …

Financial Impact Of Nutrition Labeling For Restaurants, Mark S. Johnson

Journal of Hospitality Financial Management

Over the period 2006 to 2018 many attempts to institute food labeling in restaurants (FLR) have occurred. We examine the impact of federal FLR regulations on equity in the restaurant industry. We find no support for the idea that passage of federal FLR legislation directly altered firm value. However, Food and Drug Administration (FDA) rulemaking has had a positive effect on restaurants. The Federal rules are preemptory to state and local rules providing the industry with consistent, straightforward, rules across all jurisdictions. The preemptory aspect may reduce overall industry costs of regulation. We suggest that rule-making by the regulatory agency …

The Trace Of Sustainability Approach In Gastronomy Science: Bibliometric Analysis Of Studies On Green Restaurants, Murat Goral, Zehra Bulut, Berkan Basar, Uzeyir Kement

University of South Florida (USF) M3 Publishing

In this study, it is aimed to analyze the studies on green restaurants in the literature through a bibliometric method. Thus, it is aimed to evaluate the performance of research on green restaurants in the international databases and to shed light on the evolutionary development of studies in this field through bibliometrics. It is thought that providing a holistic view to the studies on green restaurants and revealing the possible relationships between them will make important contributions to the literature. According to the research findings, the number of studies published in this field in the last two years has increased …

Effects Of Nutrient Claims On Consumer Purchasing Of Snacks In White-Collar And Blue-Collar Working Environments, Cecily R. Martinez, Amy M. Bardwell, Julie R. Schumacher, Jennifer L. Barnes

Journal of Global Hospitality and Tourism

The objective of this study was to examine nutrient claims signage on the purchasing of snacks in corporate foodservice operations. The effectiveness of claims among foodservice operations serving primarily administrative roles (white-collar) were compared with those serving primarily manufacturing roles (blue-collar). An experimental study was conducted through the implementation of six nutrient claims evaluated by a group of registered dietitians. The snack items were conveniently placed near the cash register to “nudge” purchases, and sales of snacks before and after the implementation of claims were examined. Paired-samples t-tests indicated that after nutrient claims were implemented, sales of snacks increased …

Hungry For Food And Community: A Study Of Visitors To Food And Wine Festivals, Mohammed Lefrid, Edwin N. Torres

Faculty Scholarship and Creative Works

The present study explored the effects of various food and wine festival experience elements (e.g. authenticity, entertainment, and spending time with others) on visitors' sense of community, identification, and place attachment. The authors conducted survey research with 304 former visitors to food festivals. Data were analyzed using partial least square – structural equation modeling. Results revealed that food and wine festival experience elements (e.g. authenticity, entertainment, and spending time with friends and family) positively influenced visitors' sense of community, identification with the event, and attachment to the hosting destination. Significant findings relating to the mediating effect of sense of community …

Cleaning Invisible Matter In Open-Kitchen Restaurants To Reduce The Impact Of Covid-19, Bendegul Okumus

Rosen Research Review

Commercial cooking in indoor settings is known to produce particulate matter, a mixture of solid particles and liquid droplets which can cause acute or chronic respiratory problems. Recent studies suggest that these invisible particles also make people more susceptible to adverse health effects of the COVID-19 virus. Dr. Bendegul Okumus was joined by a team and conducted an experimental scientific study in an open-kitchen chain restaurant to determine whether the levels of particulate matter (PM) pollution were potentially harmful for both kitchen staff and customers dining at the restaurant.

Risk Perceptions And Motivations Around Restaurant Dining During The Covid-19 Pandemic, Elizabeth Yost

Rosen Research Review

The COVID-19 pandemic has caused devastating financial decline within the restaurant industry. Dr. Elizabeth Yost from UCF Rosen College of Hospitality Management and her collaborator have undertaken research to understand what motivates customers in this unchartered landscape. They have developed a new theoretical model which focuses on the impact of customer risk perceptions and optimistic bias. Other influencers are personality traits and factors such as customer loyalty and trust, which Dr. Yost argues can be maintained through transparency of information.

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 …

The Effect Of Franchising And Dividend Payments In The U.S. Restaurant Industry, Lan Jiang, Michael Dalbor

Journal of Hospitality Financial Management

The purpose of this research is to understand the effect of franchising and dividend payments in the restaurant industry. To be specific, this study tried to assess whether franchising and dividend payments improve financial performance in restaurant firms, and whether restaurant firms that both engage in franchising and pay dividends can achieve superior returns to those firms that only do one or the other. Data was collected using Compustat from 2011–2020, a total of 94 restaurants with 600 firm year observations were included in the sample. The results of this study suggested that franchising and dividend payments each enables restaurant …

Conditions For Increased Fraud Risk: A Case Study By Restaurant Segment, Elizabeth A. Yost

Journal of Hospitality Financial Management

Risk factors leading to fraud is an important issue for restaurant operators. This paper identifies and evaluates the financial and non-financial characteristics of different restaurant segments through the lens of the fraud triangle. Using probit modeling and time series data from 2004 to 2014, it investigates different factors that significantly impact the increased risk of fraud in four types of restaurant segments—quick service, fast casual, casual dining, and fine dining. As such the findings of this study provide a better understanding of internal and external risk factors leading to increased fraud in the restaurant industry.

2021-2022 Restaurant Industry Performance And The Jhfm Index, Atul Sheel

Journal of Hospitality Financial Management

No abstract provided.

Hedonic Price Analysis Of Hotel Rooms In Cyprus, Pandelis Mitsis

Journal of Hospitality Financial Management

The aim of the current study is to investigate which attributes or characteristics have significant effects on the hotel room prices in Cyprus. The author follows a hedonic price analysis approach and employs a data set consisting of 92 hotels, collected from a private tourist agent. The empirical findings indicate that hotel star rating, spa facilities, playgrounds, table tennis activities and proximity to a bus station have all significant effects on the hotel room prices, in both the summer and the winter seasons. Contrary, air-conditioning, direct-dial telephone and the presence of tennis court and indoor pool amenities affect the room …

Human Resource Allocations For Independent Hotels Under Uncertainty: Fuzzy Goal Programming Approach, Di Wu, Yong Choi, Seunghee Wie

Journal of Hospitality Financial Management

Human Resource (HR) allocation for independent hotels is critical, especially during and after the pandemic because labor costs account for a large portion of operating expenses in lodging businesses. An effective HR allocation can therefore be critical for minimizing costs and, at the same time, for improving profitability and making financial management more efficient. This study focuses on fuzzy goal programming models covering both linear and quadratic cases to study HR allocation issues for independent hotels as linear programming models are often limited to handle multiple objective HR allocation problems. The applications illustrated in this research can be fully utilized …

Using Acquisitions As A Growth Strategy From Single Concept To Multiple Concepts: A Case Study, Francis A. Kwansa, Eliza Ching-Yick Tse

Journal of Hospitality Financial Management

From the day a business is conceived, it is constantly faced with numerous strategic challenges that have impact on its survival, success, and/or failure. Many independent businesses fail within the first three years. For the ones that survive and prosper, they may remain as independents, private and or family businesses, while some transform into corporations and even become publicly traded entities. We use FAT Brands as a case study to examine the evolution of a company from a single restaurant concept and expanding by diversifying into a multi-concept and publicly traded corporation. Internal and external factors such as the impact …

A User-Generated Content Analysis On The Quality Of Restaurants Using The Tourqual Model, Tiago S. Mondo, Andre R. C. Perinotto, Valerio Souza-Neto

Journal of Global Business Insights

The restaurant market is becoming more competitive, and businesses are challenged to differentiate themselves in this sector in terms of quality of services. This research aimed to identify the specific indicators for measuring the quality of restaurant service in Brazil. Based on a quantitative paradigm, we adopted a user-generated content analysis with a sample of 1,143,631 customer reviews from 35,611 restaurants in seven Brazilian cities available on the TripAdvisor platform. We collected and registered the data in text and analyzed the results with the support of T-LAB software. Moreover, we adopted TOURQUAL Protocol (Mondo, 2014) to identify the main requirements …

The Pandemic Changed The Face Of Retail. Here’S How Center City, Philadelphia — The State’S Leading Job Market — Is Faring On The Road To Recovery, Francisco O. Velasquez-Turcios

Capstones

The pandemic changed the face of retail. Here’s how Center City, Philadelphia — the state’s leading job market — is faring on the road to recovery.

Link to capstone project: https://franvela033.github.io/Capstone/

Hotel Industry Performance In 2020-2021 And The Jhfm Index, Atul Sheel

Journal of Hospitality Financial Management

No abstract provided.

Domestic Tourism In Poland: State, Development, And Prospects Before And During The Covid-19 Pandemic, Ewa BąK-Filipek, Katarzyna Podhorodecka

Journal of Hospitality Financial Management

The aim of the study was to show tourist movement in Poland and its importance in the tourism and national economy. The analysis of the results confirms a several-year trend of further increases in the number of arrivals for both foreigners and foreign tourists. In parallel to the positive trend in terms of the number of trips, unfortunately a decreasing trend is observed in the level of average spending of tourists and one-day visitors. Therefore, total revenue from inbound foreign tourism in 2019 (calculated in PLN) increased by 2.9% compared to its level from the previous year. Tourism, including foreign …

Cost Of Capital For Small Size Tourism Industry In Developing Countries: The Case Of Lodging Sector In Chile, Sergio Zuniga-Jara, Karla Soria-Barreto

Journal of Hospitality Financial Management

This paper provides a simplified approach toward estimating the cost of capital for a small company of the tourism sector. This is accomplished by dividing the hurdle rate into the return of the specific industry in a specific country, and a specific risk premium dependent on the size and age of the company/projects. We illustrate our proposal with investment estimations in lodging accommodations along the northern coast of Chile where tourism represents an important source of income and jobs. The estimations were validated through a survey carried out among entrepreneurs of the sector. The results suggest that our method is …

International Association Of Hospitality Financial Management Educators (IAhfme) Academic Member 2020 Total Annual Earnings, Raymond S. Schmidgall

Journal of Hospitality Financial Management

This study uses survey research to determine the 2020 annual earnings of hospitality financial man- agement educators. Forty-four percent of iAHFME members affiliated with educational institutions responded. Survey results show that for 2020, annual base salaries of iAHFME members ranged from $63,000 to $200,000. The lowest-paid member was an assistant professor and the highest-paid mem- ber, a full professor. Many respondents supplemented their base salaries by teaching during summer school or consulting or both. The total annual earnings of iAHFME members ranged from $76,000 to $245,000. Survey results also show that hospitality financial management educators appear to be more highly …

Pricing In The Hotel Industry Based On The Simultaneous Realization Of Cost Management And Service Quality Efficiency Using Tanaka Technique, Maysam Shafiee Roodposhti, Kiandokht Behrang, Habibollah Mirghafoori, Khadijeh Mehrjoo

Journal of Hospitality Financial Management

This research seeks to utilize a technique (Tanaka technique) in which, while focusing on quality improvement, costs will be managed and tourism organization and companies can benefit from var- ious incomes. The statistical population of this study was hotels in Isfahan and using the opinions of experts of this industry, five cost-effective quality indicators were achieved. This technique has eight steps and for data gathering, questionnaires and interviews were used. This study identifies the amount of deviation of the actual cost from the target cost for each of the indicators. The results showed that ancillary facilities, structural architecture, service, manpower …

The Impact Of The Eb-5 Program In The Hospitality Industry: Now And The Future, Francis A. Kwansa, Xiangmei Yang

Journal of Hospitality Financial Management

The Employment-Based Fifth Preference program (EB-5) is one of five categories of employment- based visas that provide permanent residency to foreign nationals in the United States. In return, foreign nationals interested in the program are required to make investments of $1 million in busi- nesses and create a minimum of ten jobs in the United States. Since its creation in 1990, the EB-5 pro- gram has had a significant economic impact in the United States through infusion of external capital into the economy and through the creation of thousands of jobs. The hospitality industry has been one of the popular …