Food and Beverage Management Commons^™

The Olde Post Inn Tasting Menu 2017, The Olde Post Inn

Menus of the 21st Century

The Olde Post inn was built in the 1800s. It opened as a post office in 1884, grocery & residence. It had a number of owners and was for some time derelict before it was renovated into a restaurant with accommodation in early 1990s. It has been run as a restaurant since and was taken over by Gearoid & Tara Lynch in November 2002. Since then it has gone under further refurbishment and been extended to include two Hampton Conservatories.

To have a complete dining experience, it is not just about the food or wine it is about the whole …

Tannery Restaurant Townhouse Cookery School, Tannery

Menus of the 21st Century

Since Paul and Máire Flynn opened The Tannery in 1997, it has become one of the most original and welcoming experiences in Irish food. What makes it special? There is Paul’s cooking, of course – his fresh Waterford produce, ever-changing menus and mouth-watering focus on flavour. There are cosy chats in the wine bar, warm and welcoming service from expert staff, a bright and buzzy atmosphere at the tables. There is our unique location in the seaside town of Dungarvan, a stone’s throw from the Copper Coast and Comeragh Mountains. But most of all, there is the Tannery’s knack for …

From Miso To Tray-C: The Impact Of Hedonic And Utilitarian Name Preference On Non-Humanoid Service Robots In Restaurants, Fatmah Almeer, Amit Sharma

ICHRIE Research Reports

Service robots are become common in the restaurant industry. Robot suppliers recommend business name such robots to increase the likelihood of their acceptance by employees and consumers. The purpose of this study was to investigate the preferences of robot names representing "Utilitarian" and "Hedonic" attributes. Our findings show that study respondents had a significantly stronger preference for hedonic names compared to utilitarian names. Names with hedonic attributes were perceived positively and were considered more trustworthy. The name identified through this study was adopted for the service robot at a hospitality management program in the United States. This report also provides …

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 …

Dine Green, Be Kind: Local Vs. Chain Restaurants In Sustainability, Brand Attachment, And Pro-Social Behaviors, Md Zaker Hossin, Yeasun K. Chung

ICHRIE Research Reports

The restaurant industry is characterized by excessive waste and resource consumption, and it faces a pressing need to adopt environmental sustainability practices (ESPs). This research aims to explore the sequential relationship from ESPs to brand attachment (BA) to pro-environmental behaviors while examining the enhancing role of locally-owned restaurants in strengthening these relationships. The survey used a scenario-based survey of U.S. diners and collected data about waste reduction, recycling, minimum water usage, energy conservation, brand attachment, restaurant ownership (local/chain), pro-environmental patronage behavior, and pro-environmental stewardship behavior, using a seven-point Likert Scale. This study aims to advance our understanding of the potential …

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 …

Closing Up Shop, Rachel Green

Capstones

The pandemic has wreaked havoc across the world. One of the hardest hit types of business was restaurants. New York City is a hub for restaurants and bars. Many restaurateurs and bar owners have been struggling to survive throughout the year. This capstone will look at specific examples of struggling business owners and see what happened when COVID-19 hit the city. https://capstone-rachel-green.webflow.io/

Secret Ingredients: A Comparative Analysis Of Fine-Dining Experience Design For Selected Michelin Star Restaurants, Spencer Green

Experience Industry Management

The elevated nature and intentional design of fine dining set it apart from the normalcy of eating food and create an environment where guests are valued. The purpose of this study was to compare the fine-dining experience design practices of selected Michelin star restaurants. Restaurants Azurmendi and Per Se were selected for examination in this study. Both restaurants’ Yelp and Tripadvisor reviews were analyzed using an instrument developed by the researcher. Conclusions were drawn from the findings, indicating that Azurmendi and Per Se have well-executed experience design practices with few areas for improvement in customer service, atmosphere, and food and …

From The Pits To The People, William J. Robertson

Senior Theses

This thesis explores the current and future status of authentic barbeque in the State of South Carolina. It begins by introducing the topic, exploring the background of barbeque in the state, and then introduces the issues at hand – the importance of advertising the restaurants and the impending question of age of the restaurants’ owners, operators, and pitmasters. In the literature review, the issues are given background and the typical authentic barbeque restaurant is described. Five restaurants are examined in the methodology and research, selected due to their locations in each of the regions of South Carolina (Midlands, Lowcountry, Upstate, …

Assistant Head, School Culinary Arts And Food Technology,, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Autumn 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 Autumn 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.

Handmade With Love, Anna Lim

Research Collection Institute of Service Excellence (2007-2024)

Anna Lim of The Soup Spoon discusses the importance of investing in staff engagement and keeping true to your brand DNA.

School Of Culinary Arts & Food Technology, Technological University Dublin Newsletter: Autumn, 2019, James Murphy

Articles

The School of Culinary Arts and Food Technology, TU Dublin, Autumn 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 Autumn 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.

2019 School Of Culinary Arts & Food Technology - Summer Newsletter, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Summer 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 Summer 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 sponsors) and our school's industry association supporters.

School Of Culinary Arts & Food Technology, Technological University Dublin Newsletter: Summer, 2019, James Murphy

Articles

The School of Culinary Arts and Food Technology, TU Dublin, Summer 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 Summer 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.

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

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.

School Of Culinary Arts & Food Technology - Autumn Newsletter 2018, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Autumn 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 Autumn period of 2018. 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 sponsors).

Building A Better Business With Retention Policies, Richard Huggins

Research Collection Institute of Service Excellence (2007-2024)

Richard Huggins of Rabbit Carrot Gun comments on Singapore’s manpower challenges and his radical solutions

Natural Pairing 天生一對, Robin Lynam

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The potential for synergy between wineries and restaurants seems obvious today, but the winery-restaurant phenomenon is relatively new. Recent years, however, have seen such ventures flourish, and Michelin stars and multiple awards suggest it’s a marriage built to last.

今天，酒莊與餐廳相輔相成的潛力已顯而易見，以致近年才流行的酒莊餐廳如雨後春筍般發展，並屢獲米芝蓮星級殊榮及各種獎項肯定。酒莊與餐廳似乎能成為天長地久的結合。

School Of Culinary Arts & Food Technology - Spring Newsletter 2018, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Spring Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the schoo have successfully completed up to the Spring period of 2018. 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 sponsors).

Alternative Options To Resolve Disputes In Franchised Restaurants, Siti Nurhayatun Khairatun

ICHRIE Research Reports

The number of lawsuits filed by aggrieved parties in franchising contracts indicates that conflicts are not always preventable. This report presents findings from data analyzed from New York State court records arising from franchising contracts from the year 1956 to 2016. Acknowledging the importance of Alternative Dispute Resolution (ADR) in mitigating the tension in franchisor-franchisee relationship, this Research Report recommends that franchising regulations should consider the mandatory inclusion of ADR clauses in franchising contracts. This move will provide a fair balance between the power of the franchisor and the interests of the franchisees.

School Of Culinary Arts & Food Technology - Winter Newsletter 2017, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Winter 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 leading up to the Winter period of 2017. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' Friends of Culinary Arts (sponsors).

Senses And Sensibilities 五感美食體驗, Juliana Loh

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Good taste is just the start -- great dining can be a feast for all the senses.

享受美食首要是滿足味蕾，然而出色的餐飲，理應滿足五官的體驗。

School Of Culinary Arts & Food Technology - Spring Newsletter 2017, 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 including the Spring period of 2017.

Campagne Kilkenny Group Menu 2017, Campagne

Menus of the 21st Century

Campagne restaurant in Kilkenny city opened in 2008. The emphasis has been to serve food based on high-quality seasonal produce with French influences in a relaxed and comfortable dining area.

Located under the old railway arches on Gas House Lane, Campagne boasts a stylish interior featuring oak flooring, curved banquette leather seating and modern paintings depicting rural life by kilkenny artist Catherine Barron.

Campagne has been awarded many prestigious awards on a national and international level, most notably one Michelin star status in September 2013.

Camerino Bakery Menu 2017, Camerino Bakery

Menus of the 21st Century

Camerino serves the highest quality cakes, cookies and squares, excellent coffee by Roasted Brown, leaf tea by Clement & Pekoe, and a simple daily changing menu including a list of sandwiches on bread baked fresh in-house, salads and soups.

Our bakery has been awarded Best in Ireland by McKenna’s Guides/Bridgestone Award in 2016, 2015, 2014, 2013, 2012. Our chocolate raspberry cheesecake brownies won Gold in the Blas na hEireann Irish Food Awards, and were finalists in the Dublin Street Food Awards. Our bakery was shortlisted for the Irish Times Best Shops in Ireland 2015 and visiting Camerino was included in …

Balloo House Kids Menu 2017, Balloo House

Menus of the 21st Century

With a rich 400 year history, Balloo House tempts you with two very different culinary experiences under the same roof. Casual dining and classic pub grub downstairs and a luxurious upstairs restaurant for weekend and private dining.

Chapter One Chef's Table Tasting Menu 2017, Chapter One

Menus of the 21st Century

The Irish home has always been a place of conviviality, from the most humble cup of tea to the grandest offering of a traditional Irish coffee. Chapter One has worked hard to reflect this great Irish tradition. We never felt it was enough simply to do things correctly; we wanted to strive for the best, and that remains as true today as at the beginning. It has earned us an extremely loyal customer base and also a Michelin star in the process.

Good cooking starts with good produce, and when you have the richness of the Irish larder to choose …

Chapter One Tasting Menu 2017, Chapter One

Menus of the 21st Century

The Irish home has always been a place of conviviality, from the most humble cup of tea to the grandest offering of a traditional Irish coffee. Chapter One has worked hard to reflect this great Irish tradition. We never felt it was enough simply to do things correctly; we wanted to strive for the best, and that remains as true today as at the beginning. It has earned us an extremely loyal customer base and also a Michelin star in the process.

Good cooking starts with good produce, and when you have the richness of the Irish larder to choose …

Dillons Restaurant Timoleague Menus 2017, Dillons Restaurant

Menus of the 21st Century

Gorgeous food is served up in a cosy restaurant that’s quickly become established as a destination for fans of fine dining from around Ireland and beyond. Excellent service and a friendly welcome accompany a menu that changes with the seasons. The pretty courtyard outside is a wonderful place to spend one of West Cork’s long summer evenings too!

Dillon’s is a place to savour the best of modern Irish cooking in one of Ireland’s loveliest places.