Food and Beverage Management Commons^™

Consumer Adoption Of Cultivated Meat: A Multi-Value Perspective Using Empirical And Synthetic Data, Wei Fu

AMTP Proceedings 2026

The global demand for meat is projected to rise by more than 70% by 2050, creating pressure on natural resources and worsening environmental challenges. Cultivated meat, produced by growing animal cells in controlled environments, offers a sustainable alternative to conventional livestock farming; however, consumers acceptance remains uncertain. This study applies the Theory of Consumption Values (Sheth, Newman, & Gross, 1991) to examine how multidimensional consumption values influence consumer’s sustainable evaluation of cultivated meat. Using both empirical survey data from U.S. consumers and a synthetic dataset generated with the same instrument, the results show that functional value (food quality), social value …

Chronobiology Of Meal Timing In Early-Stage Hypertension: A Controlled Feeding Pilot Study Investigating The Effects On Renal And Vascular Function, Natalie J. Bohmke, Brittany Barton, Patrice Wiecek, Paula Rodriguez-Miguelez, Dave L. Dixon, Youngdeok Kim, Salvatore Carbone, Danielle L. Kirkman

EVMS School of Health Professions Faculty Publications

Lifestyle intervention is critical for young adults with early-stage hypertension. A Western diet has negative effects on kidney function and blood pressure; however, time-of-day effects are understudied. We hypothesized that consumption of a Western-style meal that is misaligned with the endogenous circadian rhythm would have adverse effects on blood pressure, kidney function, and vascular function. Ten young adults with elevated blood pressure or stage 1 hypertension (means ± SD: 26 ± 8 yr, 50% female) underwent a randomized crossover, isocaloric controlled feeding intervention. Participants were allocated to receive a Western-style meal high in sodium, sugar, and saturated fat in the …

Approaching The Wine Tasting Lexicon, Angela Dumford

Honors Theses - Providence Campus

There has been an increase in demand for wine knowledge in all sectors of the business. Whether you are a sommelier striving to improve your extensive comprehension of the world of wine, a server aiming to provide guests with a more personalized wine experience, or a simple customer that is curious about learning the basics; wine can be explored and enjoyed by anyone. Despite this, understanding where to begin in the wine world can be extremely intimidating. There are countless books, articles, and infographics available to the average wine enthusiast, but the intensity and quality of information varies dramatically. Furthermore, …

How Can The Adoption Of Biodegradable Packaging In The Beverage Industry Specifically Contribute To Reducing Single-Use Plastic Waste, And What Regulatory Or Cost-Related Challenges Hinder Its Widespread Implementation In Developing Countries?, Rebecca Aba Gaisie

2025 Awards for Excellence in Student Research and Creative Activity - Documents

This research investigates the potential of biodegradable packaging to reduce single-use plastic waste in the beverage industry and explores the regulatory and cost-related barriers to its adoption in developing countries. The beverage sector is a major contributor to global plastic pollution, and biodegradable alternatives offer a promising path toward sustainability. Using a mixed-methods approach, this study combines qualitative interviews with industry experts and case studies of businesses implementing biodegradable solutions, alongside quantitative survey data from 100 manufacturers and 200 consumers across Africa, Asia, and Latin America. Findings reveal that while biodegradable packaging significantly reduces plastic waste and appeals to environmentally …

Dos Hemisferios: Rebranding Strategy For A Nascent Ecuadorian Wine Market, Jacob Massoud, Vafa Saboorideilami

Barowsky School of Business | Faculty Scholarship

The Ecuadorian winery, Dos Hemisferios, had started as a hobby in 1999 but quickly grew into a business and passion for the Wright family. After receiving an international award in 2009 for its cabernet sauvignon-malbec blend called Paradoja, the winery realized its potential and decided to expand its vineyards and production of wines. As part of the strategy to increase sales, Robert Wright, the Dos Hemisferios President, and his father, Guillermo Wright, developed a rebranding proposal for the next board of directors meeting. This rebranding initiative hinged on the belief that people in the Ecuadorian wine market did not know …

Adapting Online Customer Reviews For Blind Users: A Case Study Of Restaurant Reviews, Mohan Sunkara, Akshay Kolgar Nayak, Sandeep Kalari, Yash Prakash, Sampath Jayarathna, Hae-Na Lee, Vikas Ashok

Computer Science Faculty Publications

Online reviews have become an integral aspect of consumer decision-making on e-commerce websites, especially in the restaurant industry. Unlike sighted users who can visually skim through the reviews, perusing reviews remains challenging for blind users, who rely on screen reader assistive technology that supports predominantly one-dimensional narration of content via keyboard shortcuts. In an interview study, we uncovered numerous pain points of blind screen reader users with online restaurant reviews, notably, the listening fatigue and frustration after going through only the first few reviews. To address these issues, we developed QuickCue assistive tool that performs aspect-focused sentiment-driven summarization to reorganize …

Quickque: Enabling Quick Access To Information In User Reviews For Screen Reader Users, Mohan Sunkara, Akshay Kolgar Nayak, Sandeep Kalari, Yash Prakash, Sampath Jayarathna, Hae-Na Lee, Vikas Ashok

Computer Science Faculty Publications

Efficiently perusing online customer reviews is presently challenging for blind users, who rely on a screen reader that supports predominantly one-dimensional narration of content via keyboard shortcuts. To address this, with restaurant reviews as seminal case study, we developed QuickCue, a browser extension prototype that enables screen reader users to quickly obtain the positives and negatives regarding different aspects of a restaurant (e.g., food quality, hygiene, ambiance), without having to sift through numerous reviews containing redundant information. At its core, QuickCue utilizes a large language model to perform aspect and sentiment-based joint classification of reviews to group them based on …

Tackling No-Shows In Fine Dining: Insights Into Cancellation Policies And Consumer Awareness Campaigns, Esther Kim, Jason Tang

Department of Hospitality and Tourism Faculty Scholarship and Creative Works

This research aims to identify how fine dining restaurants can effectively implement reservation cancellation policies to address the issue of no-shows by applying equity theory, the dual entitlement principle, and social cognitive theory. Two experiments identified cancellation policy elements that influence restaurant evaluations and reservation behaviors. Findings revealed that cancellation policies negatively influence restaurant evaluations, and that policy strictness and awareness can attenuate this relationship via perceived fairness while enhancing the likelihood to book reservations and honor reservations. This research suggests that restaurants can benefit from implementing lenient cancellation policies and introducing awareness of the adverse impact of no-shows to …

Sustainable Service Trends In Restaurants, Suruchi Bhatt

School of Business

Being Sustainable is an essential milestone in the food industry. Companies form and fall because of consumers' reactions to the industry. The food industry and restaurants account for some of the highest Food Waste and Pollution, approximately 34% of the Global anthropogenic greenhouse gas emissions, including food production, processing, distribution, and consumption. (Crippa et al., 2021) In a sector like this, ensuring a complete understanding of sustainability in the industry is of utmost importance. However, the sheer relationship between the sustainable image, the prospect of sustainability, and the reality of implementing it may be far from reality. (Yuying-Huang, 2022)

Professionalism In Culinary Arts: An Exploration Of The Experiences Of Mature Part-Time Degree Students In Industry And Academia In Ireland Using Interpretative Phenomenological Analysis, Orla Mc Connell

Doctoral

The purpose of the research is to explore the experiences of mature part-time culinary arts degree students in Ireland to examine the phenomenon of professionalism. While other researchers have sought the views of culinary arts educators and practitioners, the student voice is underexplored. The research focuses on a particular context: a major transition in the participants’ lives: their return to education, while working full-time as chefs. Their experiences are considered unique since they, as a group, navigate between two worlds: industry and academia. Notably, a recent study in Ireland found that professionalism is an important career success factor for chefs. …

Increasing The Acceptance Of Cultivated Meat, Mark Chong

Asian Management Insights

Factors to consider when designing communication strategies for diverse nations.

Evaluating Food Waste Management In Melbourne Businesses & Effects On Food Insecurity Remediation, Elinor Kops

Independent Study Project (ISP) Collection

This research paper aims to understand the presence of sustainable food waste management in food retail businesses, as well as the importance of food donation to the success of food insecurity remediation organizations in the city of Melbourne, Victoria. Intensive in-person, online, and over-the-phone interviews were conducted in two categories: food retail businesses (subcategories being supermarkets and restaurants) and food insecurity remediation organizations. Of the 133 businesses contacted, 16 food service businesses were interviewed, and three food insecurity remediation organizations were interviewed. A survey was utilized for food retail businesses that received a single response in the supermarket subcategory; data …

Whats On The Menu, Exhibit Brochure, Judy Kuhns

Rosen Library Exhibits

On display: August - December 2023
Featured items: Menus and books from the Rosen Library Collection. Primary Curator: Judy Kuhns

See more items from this exhibit

2023 School Of Culinary Arts & Food Technology Newsletter - Summer Edition 2023, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Summer Edition Newsletter captured the many events, sustainability, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Summer period of 2023. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts and our 'Transforming Tommorrow' partners (school supporters) plus our school's industry association supporters. If you would like to support our school and the next Generation of Food, Culinary and Horticulture …

Collaboration Between Cfit And The College Of Engineering And Design, Elizabeth Broder, Tanner Glawe, Elizabeth Rall, Alliana Fennelly

Student Research Design & Innovation Symposium

In the Chef-Driven Contemporary Casual Concepts lab, culinary students were divided into teams to create a restaurant concept. This team of four chose developed The Hottenany, a concept and menu that best represented Lincoln, Nebraska. Students met weekly and to outline the project and delegate tasks. After developing the concept for their menu and logos, the team collaborated with graphic design students. Working as an interdisciplinary team resulted in a richer experience. It provided the opportunity for culinary students to see how their vision was interpreted in design, reinforcing the need for focus and clarity on the concept. It also …

Handbook Of Diversity And Intercultural Inclusivity For Hospitality At Tu Dublin, Fernanda Lima Rabelo, Ana Maria Vieira Fernandes, Mariia Perelygina

Other resources

This handbook is the final output of the research project Diversity & Intercultural Inclusion in Hospitality (D&ICIH), a TU Dublin’s EDI-funded project that aimed to understand the challenges, barriers, and cultural differences that migrant workers experiences in cafes, cafeterias, catering services and restaurants on university campuses experiences. The research also focused on exploring the gender dimension of how migrant women perceive hospitality work, combined with an intersectionality approach (with a focus on gender and socio-economic status) looking to identify multiple factors of advantages and disadvantages in work and life with in-depth and thematic interviews. The Handbook particularly focuses on two …

Beyond Local Food Consumption: The Impact Of Local Food Consumption Experience On Cultural Competence, Eudaimonia And Behavioral Intention, Bingna Lin, Saerom Wang, Xiaoxiao Fu, Xiaoli Yi

Faculty Scholarship and Creative Works

Purpose: This paper aims to explore the relationships among local food consumption experience, cultural competence, eudaimonia, and behavioral intention. Building upon acculturation theory, need hierarchy theory and self-determination theory, the current study develops a conceptual model of local food consumption as international tourists' acculturation process.

Design/methodology/approach: This study collects data from 305 Chinese outbound tourists and uses partial least squares-structural equation modeling to examine the developed model.

Findings: The findings reveal a significant effect of the local food consumption experience, consisting of novel, authentic, sensory and social dimensions, on cultural competence, which subsequently evokes eudaimonia and behavioral response toward local …

Bakery Case Study, Evelyn Ashley

A with Honors Projects

A business case analyzing a capital budgeting decision for a company. The end result is an Excel analysis and an executive summary. The executive summary describes the decision to be made, the inputs, the results of the analysis, as well as data visualization.

How The Fast Food Industry Can Protect Its Lunch (And Eat It Too), Xuesong Geng, Andrew Chin, Andrew Chen

Asian Management Insights

The digital transformation of the industry.

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 …

Safety Or Service? Effects Of Employee Prosocial Safety-Rule-Breaking On Consumer Satisfaction, Cass Shum, Ankita Ghosh

Hospitality Faculty Research

The COVID-19 pandemic makes restaurants implement new safety rules. However, because of consumers’ and employees’ resistance, employees may break these rules to improve the service experience. This paper examines how employees’ prosocial safety-rule-breakings (PSRB) affect consumer satisfaction. We propose that PSRB has two competing effects on consumers’ (including both requesters and bystanders) satisfaction via the mediating roles of service performance and perceived safety. We tested our proposed model in two experiments, adopting a 2 (Consumer role: Requesters vs. Bystanders) × 2 (PSRB level: Low vs. High) between-subject experimental design. Our findings suggest that PSRB has a strong negative relationship with …

Healthy Eating At Providence College, Katelyn Breen, Alexis Carabetta, Lilah Milton, Katharine Shaughnessy

School of Business Student Scholarship

Katelyn Breen ’24, Major: Marketing

Alexis Carabetta ’24, Major: Marketing

Lilah Milton ’24, Major: Marketing

Katharine Shaughnessy ’24, Major: Marketing

Faculty Mentor: Dr. Kevin Newman, Marketing

Our marketing group surveyed 100 Providence College students about their healthy eating choices and level of satisfaction of Ray Dining Hall’s healthy eating options. From the data collected, we discovered most students are unsatisfied with Ray Dining Hall and they suggested the need for a greater variety of healthy eating options. Based on this information, our group put together three recommendations that Providence College Dining should implement: 1) provide students with healthy eating instructions; …

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

WKU Administration Documents

Magazine edition of the College Heights Herald.

• WKU Favorites
• Food & Drink
• Cambridge Market
• Clothing & Gifts
• Things to Do
• Miscellaneous

Identification And Evaluation Of Tools Utilised For Measuring Food Provision In Childcare Centres And Primary Schools: A Systematic Review, Audrey Elford, Cherice Gwee, Maliney Veal, Rati Jani, Ros Sambell, Shabnam Kashef, Penelope Love

Research outputs 2022 to 2026

Background: Children aged 2–11 years spend significant hours per week in early childhood education and care (ECEC) and primary schools. Whilst considered important environments to influence children’s food intake, there is heterogeneity in the tools utilised to assess food provision in these settings. This systematic review aimed to identify and evaluate tools used to measure food provision in ECEC and primary schools. Methods: The Preferred Reporting Items for Systematic Reviews (PRISMA) was followed. Publications (2003–2020) that implemented, validated, or developed measurement tools to assess food provision within ECEC or primary schools were included. Two reviewers extracted and evaluated studies, cross …

Developing A Food And Beverage Corporate Sustainability Performance Structure In Indonesia: Enhancing The Leadership Role And Tenet Value From An Ethical Perspective, Tat Dat Bui, Hania Aminah, Ching Hsin Wang, Ming Lang Tseng, Mohammad Iranmanesh, Ming K. Lim

Research outputs 2022 to 2026

The food and beverage industry is the second largest contributor to Indonesia’s economy; however, most industry firms significantly, and negatively, impact ecological and economic performance, and corporate sustainability performance is considered an area that can be significantly improved. This study aims to measure the causal interrelationships among the hierarchical attributes, as well as the decisive attributes that force successful corporate sustainability. Further, there are also other factors that have a negative impact, such as poor social justice and firms’ responsibilities and identities. Hence, emphasizing the ethics role to ensure a better sustainable performance in addition to focusing on the traditional …

Market Segmentation Of Wine In Ireland: Are We Fostering A Desirable Consumption Culture?, Enea Bent

Dissertations

The aim of this research is to evaluate the wine sector in Ireland and its impact on the wine consumption culture that is being promoted here as a result. With supermarkets leading in terms of sales, this study evaluates the product offering of the various types of retailers and the attainability of the same to different demographics of consumer. A high level of government intervention in the industry is highlighted throughout the study, the intention and subsequent successes and failures are examined. A comparison to the rest of Europe and the United Kingdom is carried out to understand Ireland’s position …

The Bobo Project: Hexa-Eagles, Anjana Mahesh Kumar, Huna Amad, Jean Samirah Venturina, Sakthivel Mithra, Suhasini, Sumaiyathul Faaliha

Student Works

The consumer business has undergone a substantial shift in how customers to shop since the introduction of online shopping. When the world was affected by Covid-19 in 2020, one of the most major repercussions was in the Food & Beverage (F&B) and grocery industries. As a result of the pandemic, many cities were put under lockdown, and everyone remained indoors. Consumer purchasing patterns changed dramatically, with malls closing or operating with limited access, and customers avoiding common spaces for fear of getting the virus. As the global epidemic progressed, several firms were forced to close their physical locations due to …

Customer Satisfaction Index Of Singapore 2021: Q3 Results, Institute Of Service Excellence, Smu

Research Collection Institute of Service Excellence (2007-2024)

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 15th year of measurement.

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

WKU Administration Documents

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