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Articles 1 - 5 of 5
Full-Text Articles in Food and Beverage Management
Customer Satisfaction Index Of Singapore 2018: Q3 Results, Institute Of Service Excellence, Smu
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
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 21st 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
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
Glossary Of Business Evidence, Paul C. Boyd
MBA Faculty Conference Papers & Journal Articles
No abstract provided.
Where's The Beef? 「肉」罷不能?, Tama Lung
Where's The Beef? 「肉」罷不能?, Tama Lung
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Chefs, scientists and food engineers look to the past and to the future in the race to find viable, sustainable and enjoyable alternatives to conventional animal products.
不少廚師、科學家和食品工程師都回顧過去、放眼未來,為尋找取代傳統動物肉類的食材絞盡腦汁。