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Articles 1 - 17 of 17
Full-Text Articles in Food and Beverage Management
Two, Four, Six, Eight, How Many Ingredients Do You Appreciate? An Exploration Of Cocktail Ingredients [Recorded Presentation], Hannah Daab
Steeplechase: An ORCA Student Journal
Two studies examine the effect of cocktail menu description on consumer order intention. Findings show that consumers are more likely to order a cocktail with a greater number of ingredients and the effect is driven by perceptions of beverage complexity and premiumness.
Customer Satisfaction Index Of Singapore 2019: Q3 Results, Institute Of Service Excellence, Smu
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.
Two, Four, Six, Eight, How Many Ingredients Do You Appreciate? An Exploration Of Cocktail Ingredients, Hannah Daab
Two, Four, Six, Eight, How Many Ingredients Do You Appreciate? An Exploration Of Cocktail Ingredients, Hannah Daab
Scholars Week
Two studies examine the effect of cocktail menu description on consumer order intention. Findings show that consumers are more likely to order a cocktail with a greater number of ingredients and the effect is driven by perceptions of beverage complexity and premiumness.
The Wine Stone Inn, Kendall N. Doud
The Wine Stone Inn, Kendall N. Doud
Agricultural Education and Communication
The Wine Stone Inn is a new 12-room boutique hotel currently being built in Old Town Orcutt, California. The hotel is seeking a grand opening that will attract vintner business, agribusiness, and agricultural vendors for the hotel, and help promote local wineries and breweries in the Santa Maria Valley. Orcutt is a growing township, which is becoming very attractive to visitors because of the walking distance to restaurants, local pubs, wine venues, and other businesses that project growth in the future. Agribusiness makes up a small percentage of the corporate market and agritourism is a growing segment in this area. …
2019 School Of Culinary Arts & Food Technology - Spring Newsletter, James Peter Murphy
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
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
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
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
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 …
Hotel Industry Performance In 2018-2019 And The Jhfm Index, Atul Sheel
Hotel Industry Performance In 2018-2019 And The Jhfm Index, Atul Sheel
Journal of Hospitality Financial Management
No abstract provided.
Intangible Assets Valuation In The Hospitality Industry, Ruixue Du, Yuan Li, Manisha Singal
Intangible Assets Valuation In The Hospitality Industry, Ruixue Du, Yuan Li, Manisha Singal
Journal of Hospitality Financial Management
In publicly traded firms, there is usually a discrepancy between the market value and the book value of the firm, often due to the valuation of intangible assets. Understanding this discrepancy is import- ant for investors, especially in the service industries like hospitality, where there is considerable industry disruption and consolidation. In this study we examine the effect of four intangible asset investments—research and development (R&D), training, advertising, and pension—on the market premium of restaurant firms. Using a longitudinal sample of 1,421 firm-year observations, the results of our analyses show that R&D, training, advertising, and pension are all important valuation …
Hotel Asset And Equity Risk Before, During, And After The Global Financial Crisis, Marilyn F. Johnson, Mark S. Johnson, Antoinette C. Tessmer
Hotel Asset And Equity Risk Before, During, And After The Global Financial Crisis, Marilyn F. Johnson, Mark S. Johnson, Antoinette C. Tessmer
Journal of Hospitality Financial Management
In this paper, we use asset betas and equity betas over the period January 2000 through December 2015 to investigate the operating and financial risk of hotel industry REITs and C-Corps. We conclude that, on average over our sample period, the operating risk of C-Corps exceeds that of REITs. One interpretation of this result is that management contracts between REITs and C-Corps allocate more operating risk to C-Corps than to REITs. We also find that, on average, during our sample period, the equity betas of C-Corps exceed those of REITs. However, the difference between the average equity risk of the …
Liquidity Effects On Travel And Tourism Stocks Following Global Financial Crises, Andros Gregoriou, Sotiroula Liasidou
Liquidity Effects On Travel And Tourism Stocks Following Global Financial Crises, Andros Gregoriou, Sotiroula Liasidou
Journal of Hospitality Financial Management
This paper explores liquidity effects following the global financial crises between 2007 and 2009 for 26 stocks listed on the Dow Jones Travel and Tourism Index. We find evidence of a sustained increase in the liquidity of the stocks as a result of the financial crises. The empirical findings are consistent with the information cost/liquidity hypothesis, which states that investors demand a lower premium for holding stocks with relatively more available information. Our results suggest that the travel and tourism industry is no longer considered a luxury item. On the contrary, it appears to be more of a necessity to …
The Tendency Of Hotel Rooms Division Managers To Create Budgetary Slack, Collin Ramdeen, Marcia Taylor, Scott Lee
The Tendency Of Hotel Rooms Division Managers To Create Budgetary Slack, Collin Ramdeen, Marcia Taylor, Scott Lee
Journal of Hospitality Financial Management
This study explores how the budgeting system impacts rooms department managers’ tendency to create budgetary slack. The results provide support for four hypotheses, specifically indicating that rooms department managers’ tendency to create budgetary slack does change with the setting and the way the budgeting system is implemented. The major practical implication of this study is that allowing rooms department managers to participate actively in the budgeting process seems to reduce their tendencies to create budgetary slack.
International Association Of Hospitality Financial Management Educators (IAhfme) Academic Member 2018 Total Annual Earnings, Raymond S. Schmidgall
International Association Of Hospitality Financial Management Educators (IAhfme) Academic Member 2018 Total Annual Earnings, Raymond S. Schmidgall
Journal of Hospitality Financial Management
This study uses survey research to determine the 2018 annual earnings of hospitality financial man- agement educators. Forty-two percent of iAHFME members affiliated with educational institutions responded. Survey results show that for 2018, annual base salaries of iAHFME members ranged from $71,250 to $285,000. 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 $80,000 to $285,000. Survey results also show that hospitality financial management educators appear to be more highly …
Abstracts Of Presentations At The 2018 Annual IAhfme Research Symposium
Abstracts Of Presentations At The 2018 Annual IAhfme Research Symposium
Journal of Hospitality Financial Management
No abstract provided.
How Clean Is The Food We Eat From Street Vendors In Orlando, Florida?, Bendegul Okumus, Sevil Sonmez
How Clean Is The Food We Eat From Street Vendors In Orlando, Florida?, Bendegul Okumus, Sevil Sonmez
ICHRIE Research Reports
Convenience, low cost, and opportunities to experience unique flavors have led to an increase in street food consumption worldwide. There are approximately 117,000 food trucks in the U.S., representing approximately $857 million in sales annually. Some of these food trucks are unlicensed and some truck vendors are unwilling to comply with requirements for food preparation, permits, parking, and inspection processes. Data were collected from food trucks in Orlando, Florida in order to have a clear understanding of risk factors. Food samples were collected from food trucks and analyzed for microbiological contamination. To investigate possible safety risks, 30 different samples were …