Open Access. Powered by Scholars. Published by Universities.®
- Discipline
-
- Tourism and Travel (8)
- Social and Behavioral Sciences (7)
- Arts and Humanities (5)
- Education (5)
- Marketing (5)
-
- Asian Studies (4)
- International and Area Studies (4)
- Food Studies (3)
- Life Sciences (3)
- Art and Design (2)
- Book and Paper (2)
- History (2)
- Human Resources Management (2)
- Accounting (1)
- Advertising and Promotion Management (1)
- Agribusiness (1)
- Agricultural Education (1)
- Agriculture (1)
- Analysis (1)
- Anthropology (1)
- Archaeological Anthropology (1)
- Basque Studies (1)
- Business Administration, Management, and Operations (1)
- Business Analytics (1)
- Categorical Data Analysis (1)
- Collection Development and Management (1)
- Cultural History (1)
- Institution
- Keyword
-
- Restaurant (7)
- Culinary arts (6)
- Food (6)
- Research (6)
- Baking (4)
-
- Beverages (4)
- Chef (4)
- Pastry (4)
- International Culinary Institute (3)
- Bakery (2)
- Bar (2)
- Beverage management (2)
- Business (2)
- Cookbook (2)
- Fine dining (2)
- Food industry (2)
- Food science (2)
- New publication (2)
- News (2)
- Pastry arts (2)
- Wine (2)
- Advances in Global Business and Economics (1)
- Alain Passard (1)
- Amber (1)
- Angela Ling (1)
- Black Swamp Pub and Bistro (1)
- Bouillabaisse (1)
- Brand Management (1)
- Bread (1)
- Cava (1)
- Publication
-
- AMBROSIA 客道 : The Magazine of The International Culinary Institute (44)
- Research Collection Institute of Service Excellence (2007-2024) (4)
- Articles (3)
- ICHRIE Research Reports (3)
- Other resources (3)
-
- Books/Book Chapters (2)
- Agricultural Education and Communication (1)
- Electronic Theses and Dissertations (1)
- Honors Program: Senior Projects (Public) (1)
- Honors Projects (1)
- Library Research Scholars Program 2018-2019 (1)
- Scholars Week (1)
- Senior Theses (1)
- Steeplechase: An ORCA Student Journal (1)
- Theses (1)
- University of South Florida (USF) - M3 Publishing (1)
- Publication Type
Articles 61 - 69 of 69
Full-Text Articles in Food and Beverage Management
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.
School Of Culinary Arts & Food Technology, Technological University Dublin Newsletter: Spring, 2019 -Spring Newsletter 2019, James Murphy
School Of Culinary Arts & Food Technology, Technological University Dublin Newsletter: Spring, 2019 -Spring Newsletter 2019, James Murphy
Articles
The School of Culinary Arts and Food Technology, TU Dublin, Spring Newsletter captured the many events, 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 Spring period of 2019. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.
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, …
An Investigation Into The Management Of Branding In Irish Artisan Food Businesses, Daniel David Hickey
An Investigation Into The Management Of Branding In Irish Artisan Food Businesses, Daniel David Hickey
Theses
A consumer’s lifestyle is busier now then in the past and is moving towards products that reduce preparation and cooking times (Bia, 2015). The demand for value added convenience products has created opportunity for the Artisan food sector. This has lead to the expansion of food Small Medium Enterprises (SME’s) in Ireland. There were 235 specialty food producers in Ireland in 2018, a 2.7% increase on the previous year. SME’s are growing in popularity among consumers but there is very little research been completed into Irish SME’s. A 2016 study by Kennedy and Wright identified that the area is scant …
A Comparison Of Self-Service Technologies (Ssts) In The U.S. Restaurant Industry: An Evaluation Of Consumer Perceived Value, Satisfaction, And Behavioral Intentions, Motaz Zaitouni
Electronic Theses and Dissertations
Innovation in technology has been growing rapidly in recent years. Many restaurants have been utilizing different types of self-service technologies (SSTs) to enhance their operations and customer satisfaction. Despite, the rapid spread of SSTs in the restaurant industry, very limited empirical research has been conducted to evaluate the influence of SSTs type on customer dining experience. Therefore, the purpose of this dissertation was to examine the SSTs values that influence restaurant customers' satisfaction and their decision to continue to reuse SSTs. More specifically, this study utilized the Theory of Consumption Values (TCV) to examine consumers' perception of the SST values …
Do Part-Time Employees Matter In The Restaurant Industry?, Jangwoo Jo, Hyun-Woo Joung
Do Part-Time Employees Matter In The Restaurant Industry?, Jangwoo Jo, Hyun-Woo Joung
ICHRIE Research Reports
There has been a substantial increase of non-standard work arrangements such as part-time, contingent, and temporary work in the restaurant industry. According to the National Restaurant Association, the overall turnover rate in the restaurant industry was 72.9% in 2016 and this rate has been increasing since 2010. The findings clearly indicated that part-time employees were less satisfied with their current job situations as compared to their counterparts. This study also found that none of the predictors of employee turnover intention in the part-time employee group had any impact on lowering turnover intention, implying that the high turnover intention of part-time …
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 …
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 …
The Role Of Fairness, Job Satisfaction, And Co-Worker Cohesiveness In Influencing The Desire For Unionization Among Polish Cooks, Piotr Zientara, Anna Zamojska, Monika Bak
The Role Of Fairness, Job Satisfaction, And Co-Worker Cohesiveness In Influencing The Desire For Unionization Among Polish Cooks, Piotr Zientara, Anna Zamojska, Monika Bak
ICHRIE Research Reports
Hotel work is characterized by long and unsocial shifts, and many hotel employees feel tired, treated unfairly, and dissatisfied with their jobs. There is a high incidence of part-time and temporary employment that translates into low pay, job insecurity, and limited access to training. Hotels in some countries – notably, Poland – are practically without collective representation leaving hotel workers with a weak bargaining position. This study aimed to find out whether hotel employees might be interested in unionization and whether, in the absence of unions in the workplace, staff can count on their co-workers for support and, whether this …