Food and Beverage Management Commons^™

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 …

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 …

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 …