Food and Beverage Management Commons^™

Business Plan For U.S. Based Soup And Salad Franchise Restaurant In Beijing, China, Xin Xu

UNLV Theses, Dissertations, Professional Papers, and Capstones

Purpose:

The purpose of this paper is to build a business plan for American soup and salad buffet style restaurant franchisors who want to expand their business in Beijing, China. It will focus on analyzing the potential consumers, menu, price, location, and local competitors for such a restaurant.

The Interface Of Technology In Culinary Arts Education, Robert C. Cawley

UNLV Theses, Dissertations, Professional Papers, and Capstones

Introduction:

A culinary educator must make many decisions that affect the day-to-day activities in both the classroom and the lab. One of the more important decisions is how to select the most appropriate technology to implement for use in teaching and administrative activities. The research presented here is intended to help the educator identify specific needs, decide where the use of technology is desirable, and offer information designed to help the educator make an informed decision about using technology as a teaching tool.

Purpose Statement:

The purpose of this paper is to inform the culinary educator about the technology available …

Unlv Magazine, Cate Weeks, Afsha Bawany, Gregean Wingert, Shane Bevell, David Wrobel, Tony Allen

UNLV Magazine

No abstract provided.

Cstem: An Evolution In The Sensory Evaluation Of Alcoholic Beverages (In Consideration Of A Modern Alternative To The Traditional Alcohol Spirits Tasting Method), Adam B. Carmer

UNLV Theses, Dissertations, Professional Papers, and Capstones

C:STEM (Carmer Spirits Tasting Enhancement Method) (See Appendix A) is a proposed alternative to the traditional spirits tasting method (defined as seeing, smelling, tasting) (See Appendix B) established as the prevailing industry standard among spirits professionals, aficionados and general consumers. This research is intended to evaluate and demonstrate the difference between the prevailing traditional tasting method and C:STEM for the accuracy of objective tasting criteria, subjective evaluations and hedonistic experiences.

Sustainability’S Correlation To Profit, Cheryl Annissa Drummond

UNLV Theses, Dissertations, Professional Papers, and Capstones

Sustainability and its correlation to profits in hospitality institutions is the subject of this paper. The lack of knowledge about sustainability and the benefits of sustainable practices are discussed. The evaluation of a GreenSeal (2010) Bronze certification G46-Restaurant audit is also examined. Research includes the review of industry experts’ findings on the subject and the social costs and benefits are evaluated based on the goal of economic, ecological, and social sustainability.

Who Calls The Shots In Dining Customer Service, Kendi Root

UNLV Theses, Dissertations, Professional Papers, and Capstones

Introduction:

Americans have become impatient with poor dining service standards. Some believe a depressed economy, lack of skilled labor, and even bad customers have contributed to a new epidemic (Kim & Chen, 2010). Bottom line, most paying customers probably prefer a pleasant service staff to an unpleasant one. Service staff with pleasant personalities and positive attitudes impact the customer experience and overall satisfaction (Ryan & Ployhart, 2003; Barrash, & Costen, 2008). Grandey in 2003 coined this “QSD” or quality service delivery.

Case Synopsis:

The case study depicts a critical service incident with a dining service encounter in an upscale, full …

Identifying Green Meetings In The Hospitality Industry, Shin Yi (Felicity) Chiou

UNLV Theses, Dissertations, Professional Papers, and Capstones

Purpose:

The purpose of this paper is to identify what constitutes green meetings in the hospitality industries with special attentions on the applications of modern technologies and marketing strategies. This professional paper will search and collect the related literature reviews and existent practices with green ideology in hospitality to clarify the myth and difficulties of being green and help the readers or potential advocates better understand green meetings and adopt them.

Critical Success Factors In Barbecue Restaurants: Do Operators And Patrons Agree?, John Raymond Farrish

UNLV Theses, Dissertations, Professional Papers, and Capstones

The research addresses a gap in the literature regarding the barbecue restaurant industry. Specifically, it examines whether barbecue restaurant operators have a thorough understanding of customer preferences. The research was a mixed methods study: four separate case studies were conducted of barbecue restaurants in specific areas of the United States, each of which represented one of the four major barbecue traditions. The case studies were used to create a model of success factor peculiar to barbecue restaurants.

The qualitative model was then tested by administering a survey to regular patrons of barbecue restaurants. Principal component analysis yielded a six-factor model …

An Investigation And Analysis Of U.S. Restaurant Tipping Practices And The Relationship To Service Quality With Recommendations For Field Application, Lei Wang

UNLV Theses, Dissertations, Professional Papers, and Capstones

The purpose of this study is to investigate the relationship between tipping and service quality in restaurants. The central question is to find out whether tipping and service quality is correlated through literature review. The purpose of this study is to answer the research question and make recommendations for field practice accordingly.

Understanding American Customer Perceptions On Japanese Food And Services In The U.S, Hoon Lim

UNLV Theses, Dissertations, Professional Papers, and Capstones

The purpose of this study is to provide an appropriate approach for Japanese restaurant operators to identify the wants and needs of their American customers, and thereby assist restaurateurs in developing strategies that would best attract this market. There are many important attributes of Japanese food and services that affect the satisfaction and behavioral intentions of American customers. Japanese restaurant operators should recognize the perceptions of their American customers and monitor the factors affecting customer satisfaction and revisit intention. This effort will lead Japanese restaurants in the U.S. to improve their operational and marketing efficiency, and thereby increase profitability.

Elements Food Group Marketing Plan, Lacey Murillo

UNLV Theses, Dissertations, Professional Papers, and Capstones

This paper provides Elements Food Group with a detailed strategic marketing plan that will assist in increasing revenues and solidify the “Elements” brand within the greater Los Angeles area. Through extensive research into the local history of the Pasadena Playhouse District, the financial history of the Pasadena Playhouse building, and the past failures of the restaurant space attached to the playhouse a marketing plan was developed that provides a thorough analysis and understanding of how Elements Kitchen can increase revenues. Building a strong online marketing brand through multiple outlets paired with a guerilla- style marketing to the surrounding community will …

Study Of China’S Online Catering Market Under The Booming Of Online Group Purchasing, Ben Fei

UNLV Theses, Dissertations, Professional Papers, and Capstones

The purpose of this paper is to display the feasibility of the U.S. online catering business model applied in China’s market. First, this paper will investigate the Chinese catering dining reservation market, examine the Chinese consumer’s behavior, and analyze the business models of U.S. online catering companies. Second, this paper will study the current Chinese online group purchasing market and Chinese online catering Web sites. According to this information, this paper will find how to apply the well-developed U.S. online business model to the immature Chinese online catering market.

Nightclubs: A Training Manual: To Increase Sales Performance For Bartenders And Cocktail Servers In Nightclubs., Robert A. Boyer

UNLV Theses, Dissertations, Professional Papers, and Capstones

Competition in the Las Vegas nightclub industry has been growing fiercer over the last five years. This is due to the sheer number of nightclubs opening as well as millions of dollars spent on their construction and design. Long gone are the days of the warehouse style nightclubs of years past. We are in a modern era for nightclubs where architects from all over the world are collaborating to build the next best venue in Las Vegas. In order to compete in this highly competitive marketplace, owners and managers must give their employees all the tools necessary to succeed. Employees …

An Examination Of Operating Costs Within A State’S Restaurant Industry, Yvette Green, John Williams

Caesars Hospitality Research Summit

An examination of operating costs within a state’s restaurant industry. The study provided benchmark data that restaurants can use to make sound strategic business decisions. The results provided vital information that can be used in conducting future research.

The Impact Of Magnitude Salience On Prix Fixe Menu Price Judgment, Shuo Wang, Michael Lynn

Caesars Hospitality Research Summit

The flat price structure of prix fixe menus (i.e., fixed food prices and fixed service gratuities) affords restaurant operators the opportunity to present the same menu price in different ways. This report examined customers’ responses to financially equivalent prix fixe menu prices with a built-in gratuity (i.e., all-inclusive prices), a separately listed percentage gratuity and a separately listed dollar gratuity in terms of deal perception. Through an online experiment, we found that prix fixe menu prices with a percentage gratuity below (above) the conventional 15% were perceived more (less) favorably than their all-inclusive counterparts. However, there was no significant difference …

Effects Of Restaurant Green Practices: Which Practices Are Important And Effective?, Eunha Jeong, Soocheong Jang

Caesars Hospitality Research Summit

As customers’ ecological concern is steadily increasing, demand for products and services designed to be less harmful to the environment has augmented. By executing green practices, many business owners believe the image of their companies can be improved. Furthermore, the improved image may eventually motivate the customers to use products or services offered by the green company. The restaurant industry is witnessing the green movement as well. Restaurant owners adopt green practices to their properties with the purpose of creating a distinctive image that can differentiate them from their competitors. Therefore, restaurateurs strive to get this competitive advantage by introducing …

Application Of Modern Hospitality Management Practices In China's Time-Honored Restaurants, Junfeng Li

UNLV Theses, Dissertations, Professional Papers, and Capstones

“Time-honored” catering enterprises in China are currently facing severe tests as well as a rare opportunity to grow in market competition. Among catering businesses and those in academic circles, the common concern is how to take opportunities and use them to grow quickly. This study will use the SWOT model to analyze the present situation of China’s time-honored catering enterprises and will examine catering management techniques to find the optimum operational mechanisms to assist them. This will promote survival and growth of time-honored catering enterprises and provide a theoretical basis for the Chinese government's relevant policy decisions. The purpose of …

The Value Of An Associate Degree In Culinary Arts From A Public Postsecondary School Versus A Private School, John F. Maas

UNLV Theses, Dissertations, Professional Papers, and Capstones

Through an analysis of tuition data, this paper explores the difference in cost of an associate degree in culinary arts from public and private postsecondary schools. The average cost of the associate degree in culinary arts at private school is more than 500% higher than the average cost at the public schools. This disparity in cost raises a question of value. Is the degree from a private school worth more to justify the additional cost? The literature review established the use of post-graduation earnings as an accepted measure of the value of the degree. Surveys conducted by the American Culinary …

Equipping Women For Food Service Sales, Robert Stegall-Smith

UNLV Theses, Dissertations, Professional Papers, and Capstones

The purpose of this paper is to develop a training program which will equip women for success in foodservice sales. It will determine if women have greater sales skills in the current business environment. Research will be done to determine what role product and operations knowledge plays in sales success in addition to natural ability. Finally based on the findings it will be determined in what format to deliver the training

Brand Extensions For Hotels’ Food And Beverage Expansion To The Outside Of Property: A Case Of Westin Chosun Hotel In Korea, Claire Hyun Jung Kim

UNLV Theses, Dissertations, Professional Papers, and Capstones

First, this paper will explain the term “brand” in general (i.e. brand, brand equity, brand image, and brand extensions) and allow readers to understand the broad concept as they begin reading. The paper will then look into the growing importance of F&B business in the hospitality industry. From the overview of the industry’s branding strategies for their F&B business management, the readers will notice that the hotels in Korea have focused on brand extensions. This paper will then introduce and examine the case of Westin Chosun Hotel in Korea which property has been known for successfully using brand extension techniques …

How Closely Is Ceo Compensation Tied To Performance? An Examination Of The U.S. Restaurant Industry, Michael C. Dalbor, Seonghee Oak, Toni A. Repetti

Hospitality Faculty Research

The purpose of this research is to assess the elasticity of CEO compensation in the U.S. restaurant industry. Using a sample of 30 restaurant firms for the years 1993 through 2006, we find that a 1% increase in current year firm return yields an increase of approximately .43% for salary, bonus and stock options, .20% for salary and bonus and 2.74% for bonus and options. Mergers do not appear to impact CEO compensation significantly. Our findings are within the range found by many previous researchers.

Bone Rattlers Bar & Grill Business Plan, Lovedy Ann Zie Carroll

UNLV Theses, Dissertations, Professional Papers, and Capstones

Independent restaurants are important in communities. Not only can restaurants provide the basic need of an enjoyable meal but restaurants also serve as gathering places for social and recreational purposes. People can celebrate special occasions, spend time with family or friends, and/or enjoy the atmosphere at restaurants. A restaurateur must have a solid business plan and understanding of what it means to run a restaurant business in both strong and weak economies. Lack of job security has many Americans leaving the corporate world to start their own businesses and make their own future (Cohn, 2009). According to the U.S. Small …

A Case Study To Examine The Application Of Food Cost Theories In Menu Pricing And Cost Control Management Within A New Restaurant Operation, Mark W. Barnard

UNLV Theses, Dissertations, Professional Papers, and Capstones

Cost accounting principles regarding identification and allocation of direct raw material costs are widely endorsed as "best practices" for profit maximization throughout the food service industry. From its potential role in establishing menu prices to the need for constant monitoring in operations, food cost control is emphasized as a primary responsibility in managing back-ofthe- house operations (Berberoglu, 1993; Dopson, 2008). Investigation of this topic has indicated that a large number of operators are satisfied that their operations are supported by quality cost control procedures. Inquiry as to specific components of any reliable cost control system often reveals inadequacies that preclude …

How Color Affects Food Choices, Costa Magoulas

UNLV Theses, Dissertations, Professional Papers, and Capstones

Color has a very strong influence in the hospitality industry. How much thought has been given to food choices because of color, and how influential is that on customers’ satisfaction of a food product? Staff that prepares food must understand how color and taste work together through presentation and eye appeal to create the WOW factor since customers eat with their eyes first. People associate different foods with different colors. When this perception changes it often has a detrimental effect on the customer’s perception of how that food should taste. Scientific information was gathered on the history of food, the …

Beverage Operations Pricing Strategies, Jeffrey M. Yedlin

UNLV Theses, Dissertations, Professional Papers, and Capstones

A study of pricing strategies implemented in food and beverage operations that are focused on beverage operations. This is conducted through literature review and then a real time study of operations for the Luxor Casino and Hotel. Data over a period of three months is then analyzed to ascertain practical and realistic pricing strategies facing Las Vegas in the current economy.

An Assessment Of The World Wine Auction Marketplace, Michael M. Bowden

UNLV Theses, Dissertations, Professional Papers, and Capstones

The fine wine marketplace has exploded in recent years, especially within the United States. Driven from super-heated prices this year [2007], American and European wine auctions sponsored by English-language houses realized at least US$333,209,438 in revenues this year, up from last year’s [2006] US$242,803,251 (Goldberg, 2007). It should also be noted that Peter D. Meltzer, from Wine Spectator magazine, stated that “worldwide auctions of fine and rare wines rose 25 percent over 2006 to hit a record $301 million in sales, according to figures just released by the major auction houses” (Meltzer, 2008, P. 128). This charge, especially in the …

Service Dimensions Of Service Quality Impacting Customer Satisfaction Of Fine Dining Restaurants In Singapore, Ko King Lily Harr

UNLV Theses, Dissertations, Professional Papers, and Capstones

This paper is an exploratory study of customer satisfaction of fine dining restaurants in Singapore. Since there is a causal relationship between customer satisfaction and service quality and services literature and studies have shown that service quality is an antecedent of customer satisfaction, this paper seeks to find out the service dimensions of service quality, which lead to higher levels of customer satisfaction. This study suggested that the service dimensions of assurance, empathy and tangibles are the most important to customers’ evaluation of service quality, and thus, may have a positive influence customer satisfaction. The service aspects of each of …

Managing Halal Quality In Food Service Industry, Siew Fun Vivienne Soong

UNLV Theses, Dissertations, Professional Papers, and Capstones

The Muslim world population survey conducted in 2005 found that Islam is the fastest growing religion on earth, both through birth and adoption. There were 2 billion Muslims scatted around 148 countries and the figures are rising each day. It is estimated that by 2010, the Muslim population will exceed 3 billion (Evans, 2005). The recorded growth rate for Muslim population is as follows: the Europe Muslim population of around 25 million increased at a rate of 140% over the past 10 years, America’s by 25%, Australia’s by 250% and Asia’s increased by 12% over the same period. The healthy …

Developing A Dining Customer Satisfaction Measurement And Response Tool, Mike Distefano

UNLV Theses, Dissertations, Professional Papers, and Capstones

There are many customers and guests who depart a hotel or its dining and entertainment facilities with a "bad taste" in their mouths due to customer service situations that either went wrong completely, or simply did not meet those particular guests' expectations. This frequently results in the seeking by guests of better service experiences by going to the competition, which ultimately represents lost or foregone revenue. These are situations from which management could have actually benefited. It is merely a matter of construing them as opportunities to consummate long-term customer relationships. This misconception is often due to ignorance or oversight …

Attendee Attentiveness: Perceptions Of The Impact Of Menu Selection, Elisa A. Hobbs

UNLV Theses, Dissertations, Professional Papers, and Capstones

Most professional meeting planners are meticulous in planning everything about a meeting. Unfortunately, selecting the correct choices of food is often overlooked. If planners are informed of the role food plays on attendees’ attention, energy and attitudes, they may come to realize that they are contributing not only to the well being of their attendees, but also to the impact of the meeting itself (Boisclair, 1997). As a meeting planner, it is important to serve attendees meals that produce high energy and attentiveness in order to ensure that attendees are alert and maintain the highest level of performance throughout the …