Food and Beverage Management Commons^™

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 …

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 …

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 …

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

WKU Archives Records

Special edition of the College Heights Herald, includes articles:

• Spainhoward, Emma. Editor’s Letter
• WKU Favorites
• Adjusting to Apartment Life During a Pandemic
• Food & Drink
• Things to Do
• Miscellaneous
• Clothing & Gifts

Customer Satisfaction Index Of Singapore 2019: Q3 Results, Institute Of Service Excellence, Smu

Research Collection Institute of Service Excellence

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 13th year of measurement.

2019 School Of Culinary Arts & Food Technology - Spring Newsletter, James Peter Murphy

Other resources

The School of Culinary Arts & Food Technology - Spring Newsletter captured the many events, research, awards, significant contributions and special activities which the students and staff members of the school have successfully completed leading up to and during the Spring period of 2019.

Comparing Millennial Visitors To Wineries And Breweries In British Columbia: An Examination Of Social Involvement, Social Return, And Self-Image Congruency, Jarrett R. Bachman, John S. Hull, Sanja Haecker

TTRA Canada 2019 Conference

No abstract provided.

Understanding Millennial Interest In Participating In Wine Tourism - A Case Study On The Kamloops Wine Trail, British Columbia, Canada, John S. Hull, Jarrett R. Bachman, Sanja Haecker

TTRA Canada 2019 Conference

No abstract provided.

Dining Out, Máirtín Mac Con Iomaire

Books/Book Chapters

Dining out during the 1980s in Ireland could be summarised gastronomically by prawn cocktails, Chicken Maryland, Black Forest gateau and bottles of Blue Nun or Mateus Rosé. All this changed with the Celtic Tiger when the Irish public was introduced to Caesar salad, tomato and fennel bread, tapenade and Chardonnay. From 1989 to 1993, Restaurant Patrick Guilbaud was like a lone beacon of consistency in the Irish edition of the Michelin Guide. However, in 1994, five Michelin stars were awarded on the island of Ireland. Change was afoot. Many young Irish chefs and waiters emigrated during the 1980s although some, …

Factors Influencing Consumer Wine Choice: The Case Of Wine Tourism, Margaret Connolly

Books/Book Chapters

This research was undertaken to examine the relationship between the wine tourism activities of consumers and their subsequent wine choices. Exploratory research was undertaken giving specific attention to wine tourism, first, as a factor of influence on decision-making, second, on levels of consumer involvement and third on long-term consumer loyalty. A convenience sample of 12 wine consumers in Dublin participated in the study. Semi-structured in-depth interviews were used to gather the qualitative data used. The findings clearly establish links made by consumers between their wine tourism experiences and their subsequent wine purchase preferences. The findings highlight the importance of facilitating …

Customer Satisfaction Index Of Singapore 2018: Q3 Results, Institute Of Service Excellence, Smu

Research Collection Institute of Service Excellence

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 twelfth year of measurement.

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 …

Restaurants Going Local: Motivations And Challenges For Sourcing Local Food, Mark Robert Holmes, Rachel Dodds, Katarina Pranjic, Jessica Krecisz, Hannah Taylor

TTRA Canada 2018 Conference

Visitors to destinations are frequently looking to partake of the local fare when travelling, either away from home or to another country (CRFA, 2016). Couple this with the local food movement and the increasing propensity for sustainable travel (Dodds and Holmes, 2017; Loureiro and Umberger, 2005), it begs the question of why restaurants might look towards sourcing locally and the barriers they face. This paper looks to investigate the greatest motivations for restaurants to implement local food in regard food quality, guest interests and appreciation, and social and environmental justice. As well, looking to gain an understanding of the barriers …

Glossary Of Business Evidence, Paul C. Boyd

MBA Faculty Conference Papers & Journal Articles

No abstract provided.

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

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.

School Of Culinary Arts & Food Technology - Autumn Newsletter 2017, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Autumn 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 Autumn 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) and all the school's industry bodies and trade associations.

School Of Culinary Arts & Food Technology - Spring Newsletter 2017, James Peter Murphy

Other resources

The School of Culinary Arts & Food Technology - Spring Newsletter captured the many events, research, awards, significant contributions and special activities which the students and staff members of the school have successfully completed leading up to and including the Spring period of 2017.

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

Research Collection Institute of Service Excellence

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.

Careers In Culinary Arts, James Peter Murphy

Conference papers

The purpose of this presentation was to give individuals interested in pursuing a career in culinary arts the advice and access to education surrounding this field. Culinary arts covers the multidisciplinary field and areas of practice and study which includes culinary performing arts (cooking), gastronomy (food studies), bakery and pastry arts, food and beverage studies (bar, restaurant, barista), wine studies , food product development and health, hygiene and nutrition. So many individuals have come into this industry and gained local, national and international success.

Poitín – A Spirit Of Rebellion And Inspiration, James Peter Murphy

Conference papers

Abstract: Poitín is Ireland’s most ancient spirit distilled in rural locations for many centuries, its dark and chequered history continues to intrigue tourists and people alike, often referred to as Ireland’s Mescal, Cachaca or Grappa. This drink which preserved many rural communities and saved them from falling into poverty, driven underground for over 300 years it is making a significant comeback. This paper will explore the evolution of this ancient Irish spirit from its earliest mentions to its modern day popularity in the world of distilled spirits. Poitín is history in a bottle it is inextricably woven into the fabric …

Bali Bar, Aruba Caribbean, Hotel And Casino, Aruba Caribbean Hotel And Casino

Hotel Menus

No abstract provided.

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

Research Collection Institute of Service Excellence

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.

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

Research Collection Institute of Service Excellence

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 …

Managing The Responsible Service Of Alcohol: Are We Meeting Our Obligations?, James Peter Murphy

Conference papers

Recent research studies indicate that customers and individuals are drinking no more than their parents were drinking 15 years ago but the frequency, strength of drinks, and amount of drinks consumed per session has increased. These irrational drinking patterns have created a binge drinking culture. Bar staff and management have the task of serving and dealing with all types of people from all walks of life and status of society, this is an enjoyable and rewarding part of the job. However there are many occasions when they have to deal with people who may well have on occasion for various …

Customer Satisfaction Index Of Singapore 2013: Q3 Results, Institute Of Service Excellence, Smu

Research Collection Institute of Service Excellence

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 seventh year of measurement

F.A.C.E.S. (Faculty Academic Community Education Showcase): Professional Growth Experiences In A Career University, Paul J. Colbert, Ph.D.

MBA Faculty Conference Papers & Journal Articles

Institutes of higher education exist for the purpose of developing, fostering, nurturing, and stimulating the intellectual growth and development of students. The core values of a college education provide students conceptual and practical educational opportunities that focus on improving their skills and knowledge. These skills and knowledge translate into purposeful, real-life learning experiences. However, in the academic community, learning is not restricted to students. Faculty, too, must be supported and provided opportunities for personal and professional growth and development. Although professional development is not a novel concept in the education profession, schools often take up the gauntlet, but fall short …

Pyramids Of Pink Shrimp: A Brief History Of Las Vegas Dining, 1940s-1970s, Su Kim Chung

Library Faculty Publications

Restaurant dining has always been one of the great attractions of Las Vegas. From its budget buffets and 99 cent shrimp cocktails, to the showrooms of yesterday's production shows, and today's haute cuisine restaurants run by celebrity chefs, dining has added a rich and tasty dimension to the Las Vegas tourist experience. Local residents have also long been attracted to the wide variety of restaurants that have grown along with the city since the construction of the first hotel/casino resort (El Rancho Vegas) on old Highway 91 in 1941. Hotels along the Las Vegas Strip (and a few downtown) have …