Tourism and Travel Commons^™

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 …

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 …

Between Memory And History: Irish Pubs As Sites Of Memory And Invention, Perry Share, Moonyoung Hong

Dublin Gastronomy Symposium

The pub has been at the centre of Irish culture and identity for at least two centuries, has become a pillar of the Irish tourism “product,” and an export commodity as thousands of themed “Irish pubs” have been established across the world in the last number of decades, supplementing existing establishments that have served the global Irish community. This paper draws on key themes from the diverse material in our upcoming academic volume on the Irish pub, to be published by Cork University Press, later in 2024. The book brings together contributions from scholars of history, sociology, design, literature, culinary …

Exploring The Significance Of The Traditional Chef’S Uniform In Making Sense Of Professionalism In Culinary Arts Using Interpretative Phenomenological Analysis, Orla Mc Connell

European Journal of Food Drink and Society

Previous studies have found that professionalism is an important success factor for chefs. Yet, research on what professionalism “means” to chefs, and how they “make sense” of it, is currently underexplored. While there is some evidence of the significance of the traditional chef’s uniform in professional identity formation, it also needs further consideration. Culinary arts lecturers and chefs have already contributed to these discussions, but the student voice remains largely unknown. Alongside this, there is no prior research specifically on professionalism in culinary arts in Ireland. Therefore, a research gap emerged, which this paper intends to address. Using interpretative phenomenological …

Is Madeira Airport The Beginning Of A Tourism Experience On The Island?, Helena Viríssimo, Jorge Abrantes

International Journal of Islands Research

Air transport is the main mode of transport used when traveling to the Autonomous Region of Madeira (ARM), Portugal. The airport and the entire airport infrastructure are essential for tourists to access the island. It is therefore important to assess their importance in the tourism development of the region and, to what extent, being the first and last experience with the destination, they impact the image and perception of passengers about the destination and their future desire to return. The present investigation, being exploratory, intends to evaluate the relationship between passenger satisfaction with airport services and its role in the …

Host Perceptions Of Socio-Cultural Impacts Of Volunteer Tourism In Vietnamese Farm Communities, Tuan Nien Tran

Theses, Doctoral

Volunteer tourism has grown significantly, contributing enormous economic, environmental, and socio-cultural impacts to host communities over 20 years (Aquino & Andereck, 2018; Lee & Zhang, 2019; Olsen et al., 2021). There appears to be limited research on the impacts of volunteer tourism on host communities, especially the socio-cultural impacts. The academic literature lacks an agreed framework to understand the socio-cultural impacts (Zamani-Farahani & Musa, 2012). The aim of this study is to provide an in-depth understanding of the socio-cultural impacts of volunteer tourism in Vietnamese farms on the host communities. Drawing on the multiple forms of capital perspectives and theoretical …

2022 School Of Culinary Arts And Food Technology Newsletter - Winter Edition, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Winter Edition 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 Winter period of 2022. 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. If you would like to support our school and the next Generation of Food, Culinary and Horticulture students, contact us at e: scaft@tudublin.ie

Festivals And The City: The Contested Geographies Of Urban Events, Andrew Smith, Guy Osborn, Bernadette Quinn

Books / Book chapters

This book explores how festivals and events affect urban places and public spaces, with a particular focus on their role in fostering inclusion. The ‘festivalisation’ of culture, politics and space in cities is often regarded as problematic, but this book examines the positive and negative ways that festivals affect cities by examining festive spaces as contested spaces. The book focuses on Western European cities, a particularly interesting context given the social and cultural pressures associated with high levels of in-migration and concerns over the commercialisation and privatisation of public spaces.

The key themes of this book are the quest for …

Digital Business Model Configurations In The Travel Industry, Mariia Perelygina, Deniz Kucukusta, Rob Law

Articles

This study is amongst the first applications of digital business models (BMs) research to the travel industry. A systematic and comprehensive taxonomy of digital BM configurations in the travel industry is developed, supported by examples of real-world companies. Based on qualitative research, 53 digital BMs are identified and classified based on primary value drivers, including 10 novel configurations that are absent from previous studies. The paper contributes to framing digital BM configurations in the travel industry and supports establishing a common understanding among scholars. From the practical side, this study offers templates for building or transforming BMs and could serve …

Mapping And Evaluating The Attractiveness Of Pilgrim Routes From An Experiential Perspective: The Case Of The ‘Paths Through Italy’, Fabio Forlani, Luca Ferrucci, Antonio Picciotti, Simone Splendiani

International Journal of Religious Tourism and Pilgrimage

The assessment of tourist offerings and the attractiveness of tourist destinations has been the subject of many studies in the tourism management literature over the years. Several authors have examined the territorial characteristics and factors that nurture tourist destination attractiveness in order to create flexible models that are capable of providing recommendations and instructions for destination management policies in the tourism industry. However, one of the fields in which this topic has so far been under-studied is with regard to pilgrim routes.

Calling upon the ‘Atlas of the Paths through Italy’ which represents the official census or count of Italian …

School Of Culinary Arts & Food Technology - Autumn Newsletter 2021, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Autumn Newsletter captured the many events, research, awards, significant contributions, special civic, community and sustainability activities which the students and staff members of the school have successfully completed up to the Autumn period of 2021. 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. We thank you all, consider getting involved in our New Campus here at Central Quad, Grangegorman, Dublin 7). email: scaft@tudublin.ie for further details and …

A Critical Analysis Of Gender Inequality In The Chef Profession In Ireland, Mary M. Farrell Phd

Dissertations

As an original piece of research, this dissertation investigates the factors that contribute to gender inequality in the chef profession in Ireland. The aims of the study sought to establish the extent of gender inequality and the factors that contribute to it in the chef profession in Ireland. The first national gender inequality survey was designed to collect empirical and qualitative data of the chef profession. Joan Acker’s (1990) original theory of gendered organisations and Connell’s (1995) concept of hegemonic masculinity were employed to undertake a systematic gender analysis of the data emanating the survey. This analysis reveals, for the …

Frog Prince Weddings: Using Innovation And Technology During Covid-19, Aisling Yeomans, Ciara Croke, Ellen Foley, Maire Mohally

Case Studies

Student blog series from MSc in Event Management students at TU Dublin . In this blog post Aisling Yeomans, Ciara Croke, Ellen Foley and Marie Mohally interview Daniel P. Attard, senior wedding and event planner at Frog Prince. Daniel discusses the ways Frog Prince has used technology for internal communication while working remotely and externally to manage client relationships.

Infographic: 4 Ways To Build Better Relationships With Your Volunteers, Samantha Morris

Case Studies

Infographic describing four ways to look after your volunteers.

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.

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, …

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 …

From Dreaming To Believing: A Review Of Consumer Engagement Behaviours With Brands’ Social Media Content Across The Holiday Travel Process, Dean Creevey, Etain Kidney, Glenn Mehta

Articles

This paper reviews social media user engagement behaviours with brands and proposes a new stage within the travel process. Specifically, the pre-trip stage is examined and investigation into a two sub-stage split is proposed; pre-purchase and post-purchase. Dubbed the Believing phase, this paper calls for research into the patterns of engagement behaviour towards hotel brands’ content at this currently under-researched stage. Current social media-focussed research examines influence on purchasing decisions of users, social media usage on-site, and post-trip evaluation. There remains a conceptual gap highlighting the behavioural patterns of users during the period between initial purchase and subsequent departure.

Conceptualising Talent In Multinational Hotel Corporations, Stefan Jooss, Anthony Mcdonnell, Ralf Burbach, Vlad Vaiman

Articles

Purpose – To identify, develop and retain talent, an important first step is to ensure that key stakeholders in the talent management (TM) process have a shared view of what is meant by talent within the organisation. The purpose of this paper is to conceptualise how talent is defined in the context of the hospitality industry and to examine the degree of (mis)alignment among corporate and business unit leaders.

Design/methodology/approach – The paper uses a qualitative approach consisting of 73 interviews with stakeholders at corporate and business unit levels in three multinational hotel corporations. In addition, documents were collected and …

School Of Culinary Arts & Food Technology - Winter Newsletter 2018, 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 up to the Winter 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) and our school's industry association supporters.

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).

School Of Culinary Arts & Food Technology - Autumn Newsletter 2017, 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 leading up to the Autumn 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) and all the school's industry bodies and trade associations.

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.

Hartes Of Kildare Thursday Midweek Set Menu 2017, Hartes Of Kildare

Menus of the 21st Century

Hartes was re-opened in December 2009 by brother’s in-law Paul Lenehan and Ronan Kinsella. Formerly known as Ollie’s or the Vatican this bar was always known to be a busy and well run establishment. Unfortunately it closed its doors in 2004 like a lot of other pubs and lay dormant until December 2009 when it re-opened was renamed as Hartes of Kildare. “With over 30 years of experience and knowledge behind us we thought that Kildare town was ready for a Gastro Pub”. …. Paul. Proud members of the Restaurants Association of Ireland, the Vintners Association of Ireland and Good …

Lobstar Restaurant Menus 2017, Lobstar Restaurant

Menus of the 21st Century

Lobstar is a unique lobster and steak bistro with a sense of casual cool, located in heart of Monkstown.

Our aim is to provide great gastronomic experiences through remarkable food and excellent service in a very relaxing and funky environment.

We are passionately committed to offering the freshest, greatest ingredients and to presenting a seasonal menu that is locally focused and globally artistic.

Kai Cafe And Restaurant Dinner Menu 2017., Kai Cafe

Menus of the 21st Century

David and Jessica Murphy are the proud owners of Kai Café and Restaurant. The couples joint performance in the kitchen and on the floor promises a memorable dining experience to every customer young and old.

The philosophy at Kai Café and Restaurant is very simple, head chef Jessica sources fresh, organic produce from local suppliers to create daily menus bursting with flavor, texture and colour. If you’re lucky you might even get an edible flower on your plate.

All menus change on a daily basis dependent on what is fresh and in stock from local suppliers.

Farmgate Restaurant & Country Store Lunch Take Away Menu 2017, Farmgate Restaurant

Menus of the 21st Century

n 1983 Mar�g O'Brien established Farmgate in Midleton, Co. Cork as a small food shop specialising in local, seasonal, fresh produce. In 1988 it expanded to a larger premises to develop, along with its shop, the now renowned Farmgate Restaurant and Bakery. A generation later Mar�g is now joined by her daughter, Sally O'Brien to further continue this well loved concept. Farmgate is supported and loved, particularly by local patrons, and has now become a national and international landmark. The concept is based on Regional food, supporting in particular local producers. Cheeses are local; duck is free-range; lamb and beef …

The Oarsman Bar Food Menu 2017, The Oarsman

Menus of the 21st Century

The Oarsman moved into a new era when Conor and Ronan Maher took over the property in 2002.

Their goal is to create a hospitality business where service, quality, value for money and consistency are always the focus. Conor & Ronan are sons of Tom and Rosaleen Maher of the renowned Country house “Hollywell” in Carrick-on-Shannon and are the seventh Generation of their family in the hospitality Industry.

They bring together a wealth of experience and knowledge gained in Ireland and abroad. They are proud members of Slow Food Ireland & Good Food Ireland.

The Oarsman moved into a new …

The Fumbally Specials Menu 2017, The Fumbally

Menus of the 20th Century

The Fumbally is the culmination of 4 years of cooking, travelling, working at festivals, gathering ideas, arguing those ideas, making mistakes, making new friends, finally realising those ideas, having lots of dinners, tasting new things, building a kitchen and seeing what will happen. Some of us have been working in kitchens all our lives, others haven’t, but we all have a love for food, good coffee and the simple pleasure of sharing a meal with friends.

Rua Breakfast Menu 2017, Cafe Rua

Menus of the 21st Century

CAFE RUA, NEW ANTRIM STREET, CASTLEBAR, CO. MAYO