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Articles 1 - 9 of 9
Full-Text Articles in Food and Beverage Management
Consumers’ Reactions To Sanitation In Casual Dining, Quick-Service, And Fine Dining Restaurants, Haeik Park, Barbara Almanza
Consumers’ Reactions To Sanitation In Casual Dining, Quick-Service, And Fine Dining Restaurants, Haeik Park, Barbara Almanza
Hospitality Review
Consumers’ concern about food safety, sanitation, and health has increased since food-borne illnesses still frequently occur in the US. This article explored consumers’ perceptions, emotions, and behavioral intention about the sanitation of the physical environment in three different restaurant settings, casual dining, quick-service, and fine dining restaurants. Disgust was the most strongly felt negative emotion, but no significant differences were found for negative emotional reactions to dirty conditions among the three types of restaurants. Positive emotional reactions were significantly different among the restaurant types. Behavioral intention was also significantly different among the three restaurant types as a reaction to dirty …
Customer Satisfaction And Behavioral Intentions: The Case Of Aruba-- Small Island Nation, Yang Cao, Robin Dipietro, Gerald Kock
Customer Satisfaction And Behavioral Intentions: The Case Of Aruba-- Small Island Nation, Yang Cao, Robin Dipietro, Gerald Kock
Hospitality Review
Tourism studies related to small island destinations have become a research stream amongst many academics in recent years. The current study investigates tourist satisfaction related to a tour operator on the island of Aruba that specializes in jeep and bus tours. As there is an increased expenditure pattern for these types of activities, companies are looking for ways to improve customer satisfaction and behavioral intentions. Results indicate that tourists are generally satisfied with the tour company; however a difference in satisfaction ratings was obtained for respondents 61 years old or above. Four factors were extracted from tourists’ satisfaction attributes and …
Tequila At Sunrise: Spring Break Travel Motivations And Risk Behaviors Of American Students In Acapulco, Mexico, J. Carlos Monterrubio Ph.D., Bharath M. Josiam Ph.D., Jennifer Duncan
Tequila At Sunrise: Spring Break Travel Motivations And Risk Behaviors Of American Students In Acapulco, Mexico, J. Carlos Monterrubio Ph.D., Bharath M. Josiam Ph.D., Jennifer Duncan
Hospitality Review
Little research has been completed regarding spring break motivations and behaviors of American students in foreign destinations, specifically in Mexico. This paper looks at push and pull motivations in relation to drug and alcohol consumption and findings indicate greater drug and alcohol use among those who selected “party reputation” and “to go wild” as travel motivations. Binge drinking, sexual activity, and drug use among students on spring break in Acapulco, Mexico were also analyzed and compared to past findings within the United States. Results suggest that students are involved in heavy alcohol consumption and significant drug use. Additionally, high rates …
Hospitality Graduate Students’ Program Choice Decisions: Implications For Faculty And Administrators, Hubert B. Van Hoof, Luorong Wu, Lu Zhang
Hospitality Graduate Students’ Program Choice Decisions: Implications For Faculty And Administrators, Hubert B. Van Hoof, Luorong Wu, Lu Zhang
Hospitality Review
Despite rapid growth in the quality and volume of hospitality graduate research and education in recent years, little information is available in the extant body of literature about the program choices of hospitality management graduate students, information that is crucial for program administrators and faculty in their attempts to attract the most promising students to their programs. This paper reports on a study among graduate students in U.S, hospitality management programs designed to understand why they chose to pursue their degrees at their programs of choice. Given the large numbers of international students presently enrolled, the study additionally looked into …
Hospitality Review Volume 31 Issue 2 2013, Fiu Hospitality Review
Hospitality Review Volume 31 Issue 2 2013, Fiu Hospitality Review
Hospitality Review
No abstract provided.
South Beach Wine And Food Festival - Why Participate?, Henrik Lilleheim, Reidar J. Mykletum, William J. Quain, Christer Engstom
South Beach Wine And Food Festival - Why Participate?, Henrik Lilleheim, Reidar J. Mykletum, William J. Quain, Christer Engstom
Hospitality Review
This paper studies why restaurants, wineries, and other exhibiters participate in Wine & Food festivals. We hypothesized [hat the purpose was to acquire new customers thru promotional involvement in the festival. A secondary outcome was to ascertain if there were differences in motivation between the three groups. A survey was conducted of participating companies in one of the largest Food & Wine festivals. We found differences in what motivated winery participants from restaurants or other exhibitors. A discussion of these differences and how festival organizers may aid participants in achieving their goals is presented.
The Use Of Performance Appraisal Systems In Restaurants, Robert H. Woods, Jack D. Ninemeier, Michael P. Sciarini, Misty Johnson
The Use Of Performance Appraisal Systems In Restaurants, Robert H. Woods, Jack D. Ninemeier, Michael P. Sciarini, Misty Johnson
Hospitality Review
Do restaurant managers commonly use performance appraisals and, if so, how frequently anf for what purposes? The authors address these questions and review the restaurant industry in general.
Food Services Styles In Chinese Hotels: Traditions And Tourism Pressures Merge, Liping A. Cai, Jack D. Ninemeier
Food Services Styles In Chinese Hotels: Traditions And Tourism Pressures Merge, Liping A. Cai, Jack D. Ninemeier
Hospitality Review
Tourist often want to experience their hosts' culture including cuisines. Their reactions can be negatively influenced by vastly different customs which confront them. What can be done, for example, when traditional food serving styles violate the tourist's sanitation standards? The authors discuss a Chinese case study-- and tell what hoteliers in China gace done to make good serving more desirable, with minimal compromise to culinary traditions.
Trends In The Quick Service Restaurant Industry, H.G. Parso, Mahmood A. Khan
Trends In The Quick Service Restaurant Industry, H.G. Parso, Mahmood A. Khan
Hospitality Review
By 1990 the quick sevice restaurant industry(QSR) achieved 54 percent of commercial food service market share. QSR has a significant role to play in the rapidly-growing global hospitality industry and is expanding into institutional food service to increase its market share. It is expected to be the dominant player in the U.S. food service industry. The authors include an analysis of current and emerging trends in this industry.