Tourism and Travel Commons^™

Economic Impact Of Visitor Segments In Osceola County 2012, Robertico R. Croes, Manuel A. Rivera

Dick Pope Sr. Institute Publications

The main purpose of this report is to document the economic effects of tourism in Osceola County. Few industries have as much impact on the economy of Osceola County. In 2012, a total of 5.9 million tourists visited the area, spending on average $5.8 million per day, resulting in $2.1 billion in direct spending effect. The total economic contribution of tourism to the county is $3.1 billion, resulting in an estimated multiplier of 1.48. The total economic contribution of tourism accounts for about 28% of the gross economic product of the county. In total, the tourism industry supported one in …

Too Much Puff, Not Enough Push? Surf Lifeguard Simulated Cpr Performance, Kevin Moran, Jonathon Webber

International Journal of Aquatic Research and Education

The purpose of this paper is to report on the technical competency of volunteer surf lifeguards to perform CPR on a manikin in light of their lifeguard experience, age, and gender. The CPR skills of surf lifeguards on patrol at the beginning of the 2010-11 summer season were tested on manikins by observation of CPR procedures and electronic recording of compression and ventilation skills. Almost all lifeguards (n=252) made the appropriate initial checks for responsiveness (98%). Compression skills were generally performed accurately with few technical errors (such as incomplete release). Most lifeguards (87%) over-ventilated the lungs (> 600ml) on each …

Wild Geese Restaurant Early Bird Menu, 2013, Wild Geese Restaurant

Menu Collection

The Wild Geese Restaurant (Proprietors David Foley and Julie Randles) is located on the main street of Adare Village, Co. Limerick. As a chef David Foley has established a reputation for excellent cuisine. He has always has a keen interest in cooking. and spent many years learning his trade in such fine establishments as The Park Hotel Kenmare, The Kildare Hotel & Country Club, the Waterside Inn, Bray, Berkshire. Stephen Bull’s Restaurant, Blanford Street, London. He then progressed to his first Head Chef position when he took over in the Hibernian Hotel Dublin 4. During his six years there, the …

The Beartooth Highway: 2012 Summer Use And Image, Jake Jorgenson, Norma P. Nickerson, Kara Grau

Institute for Tourism and Recreation Research Publications

The Beartooth Highway is a 68-mile travel corridor that reaches nearly 11,000 feet in elevation with sweeping vistas of snow-covered ridges, high plateau views, lakes and trails. A 54-mile segment of the road is designated as the Beartooth All-American Road, one of only 31 All-American Roads highlighted as the most scenic byways in the United States. No visitor research had been conducted on the Beartooth Highway, therefore, the overall purpose of this report was to investigate traveler characteristics on the Beartooth highway including demographics, residency, activities, image, and travel patterns in the region with the gateway communities of Red Lodge …

Mt Scorp: Public Recreational Use Study 2012, Norma P. Nickerson, Elizabeth Covelli Metcalf

Institute for Tourism and Recreation Research Publications

The purpose of the Public Recreational Use Survey was to understand the current outdoor recreation facility uses by Montana residents.

The Sacajawea Hotel: A Case Study On The Impact Of Small Hotels On Communities, Christine Oschell

Institute for Tourism and Recreation Research Publications

This study was conducted to understand more about the impact of small town hotels on a community through a case study approach. Specifically, the objectives of this study were to learn more about the characteristics of overnight guests to the Sacajawea Hotel, to determine reasons why people chose to stay at the Sacajawea Hotel, and to determine the spending patterns of overnight guests to the Sacajawea in the community of Three Forks, Montana.

The Economic Contribution Of Summer Season Travel In The Beartooth Highway Region - Nonresident Expenditures, Jake Jorgenson, Kara Grau

Institute for Tourism and Recreation Research Publications

IMPLAN economic modeling software was used to determine the economic contribution to the Beartooth Highway Region of spending along the highway by those who reside outside the region.

Mt Scorp: Facility And Natural Resource Recreation Area Needs: Facility Manager Responses 2012, Elizabeth Covelli Metcalf, Norma P. Nickerson

Institute for Tourism and Recreation Research Publications

A survey of local, state, federal, school and tribal mangers were surveyed to understand the quantity and quality of outdoor recreation facilities and area needs. This study was conducted for use in the State Comprehensive Outdoor Recreation Plan process.

Restaurant Fortyone Lunch Menu, 2013, Residence Members Club

Menus of the 21st Century

Restaurant FortyOne is located in the Residence Members Club at 41 St. Stephens Green, Dublin 2, near the Baggot Street corner of St. Stephens Green in the centre of Dublin city. It won the award of Restaurant of the Year in 2012

“Our award-winning, insanely talented chef, Graham Neville, and his visionary team provide some of the most imaginative and delicious food the city can offer. Eschewing butter and sugar in favour of olive oil, vegetable and fruit juices, our dining experience boasts maximum taste with minimum fuss. Like Residence itself, the food is light, flavoursome, and always surprising. …

The Force Field Of Tourism, Jorge Ridderstaat, Robertico R. Croes, Peter Nijkamp

Rosen Faculty Scholarship and Creative Works

The literature on tourism development has focused on a one dimensional relationship between tourism development and quality of life. The impact of shock events on the relationship tourism development and quality of life seems ignored. Rather less attention has been paid to the multi-dimensional aspects of the relationship between tourism development and quality of life, and the potential impact of shock events on shaping this relationship. This study proposes a conceptual framework describing a triad of relations between tourism development (TD), quality of life (QoL) and shock events, and advocates that a bilateral relation exists between these three constructs. The …

Medical Tourism: The Role Of Communication Regarding Risks And Benefits Of Obtaining Medical Services Abroad., Kevin Wright, Alicia Mason

Faculty Submissions

The ever-increasing globalization of healthcare has led to a greater number of consumers using the World Wide Web for the purpose of accessing health information and medical services that transcends international borders (Kangas, 2010; Lunt, Mannion, & Exworthy, 2012; MacReady, 2007; Snyder, Crooks, Adams, Kingsbury, & Johnston, 2011). When faced with the high cost of health care or limited treatment options in the United States, more and more Americans are looking to developing countries to obtain a variety of health-related services, including cosmetic surgery, dentistry, diagnostic testing, fertility treatment, and major surgeries such as heart valve operations and organ transplants …

One Pico Dinner Menu 2013, Eamonn O'Reilly

Menus of the 21st Century

One Pico is Multi award winning fine dining restaurant of national & international repute combining efficient French decorum with a warm & welcoming athmosphere, We serve modern classic cuisine with innovative touches using the best of Local produce in season with menu's changing by the month and always offering our customers value. Located off St Stephens Green on schoolhouse lane & next to The Dawson car park One Pico is open for lunch and dinner Monday to Sunday.

One Pico has its own private dining area & private bar 'The Polo Room' it can comfortably seat between 10 & 45 …

Cafe Paradiso Dinner Menu January, 2013, Care Paradiso

Menus of the 21st Century

Cafe Paradiso is located at 16 Lancaster Quay, Cork, Co. Cork just opposite the Lancaster Lodge Hotel on the way out of Cork City. The proprietors are Denis Cotter and Geraldine O'Toole. Opening as a vegetarian restaurant in 1993 its mission is to share the pleasure of real food with skill and passion. The cooking has evolved into a unique, mature and personal style strongly influenced by the producers of local vegetables and cheese.

The early cafe-style dining room design was intended to emphasise the effect of serving top-class food in a casual atmosphere, The restaurant has been refurbished – …

Adare Manor: À La Carte Menu 3rd. Of January, 2013, Adare Manor Hotel

Menus of the 21st Century

Adare Manor is a five star hotel and golf resort located in the picturesque village of Adare in Co. Limerick. The house is set on a 840-acre (3.4 km²) estate and now operates as a five star hotel, featuring the Adare Golf Club, Lavender Cottage, Townhouses and Villas on the rest of the resort. President Bill Clinton stayed in Adare Manor in September 1998. The Manor was voted Ireland's Leading Hotel at the World Travel Awards 2010, 2011 and 2012 and The World's Leading Boutique Golf Resort in 2012.It offers a number of dining experiences from fine to …

Developing Food Tourism Networks: A Practical Manual, Mary Rose Stafford, Denise O'Leary

Reports / Surveys

There is no one‘right’way to collaborate to develop food tourism but the aim of this manual is to provide you with advice on good practice illustrated by case studies from home and abroad. The advice provided is based on research with three committees based in Ireland who were directly or peripherally involved in developing food tourism, as well as decades of research on collaboration, networks, tourism and food tourism. Throughout the manual are exercises which will help apply this advice to your region and circumstances, key facts which provide evidenced based research information and insights from members of the three …

Understanding Customer Actions During Self-Service Technology Failures In Multichannel Service Environments, Jennifer Lawlor, Petranka Kelly, Michael Mulvey

Conference papers

No abstract provided.

Wild Geese Restaurant Sunday Lunch Menu, 2013, Wild Geese Restaurant

Menu Collection

The Wild Geese Restaurant (Proprietors David Foley and Julie Randles) is located on the main street of Adare Village, Co. Limerick. As a chef David Foley has established a reputation for excellent cuisine. He has always has a keen interest in cooking. and spent many years learning his trade in such fine establishments as The Park Hotel Kenmare, The Kildare Hotel & Country Club, the Waterside Inn, Bray, Berkshire. Stephen Bull’s Restaurant, Blanford Street, London. He then progressed to his first Head Chef position when he took over in the Hibernian Hotel Dublin 4. During his six years there, the …

Number One Perry Square Park Room Menu 2013, Number One Perry Squre

Menu Collection

No abstract provided.

Brasserie One At Number One Pery Square Sample A La Carte Menu 2013, Number One Pery Square

Menu Collection

Number One Pery Square is located in Pery Square, the Georgian Quarter, Limerick City, Co. Limerick. It now has its own kitchen garden right in the heart of the city. The chef is Alan Burns. The hotel has the Brasserie One Restaurant where the philosophy is to serve simple, sensibly priced dishes sometimes rustic, sometimes classic using the freshest of local ingredients. Brasserie One is a true classic Irish brasserie with strong French influences and the use of Irish artisan produce where possible.

Cashel Palace Hotel Bishop Buttery Dinner Menu, 2013, Cashel Palace Hotel

Menus of the 21st Century

The Cashel Palace Hotel is located on the Main Street, Cashel, Co. Tipperary, Ireland. The proprietors are Patrick and Susan Murphy. This Queen Anne style house dating from 1730 is now a four star family owned and managed hotel.

The Bishops Buttery/ Restaurant is Open Seven Days.

“If food is your passion, then you will be pleased to know that we are passionate about serving the finest of modern Irish cuisine. Our Bishop’s Buttery Restaurant inspires the palate and the mind, with vaulted ceilings and its magnificent open fireplace.All ingredients are sourced locally from producers who are known to us. …

Locks Brasserie A La Carte Dinner Menu, January, 2013, Locks Brasserie

Menus of the 21st Century

Locks Brasserie is situated beside the Grand Canal near Portobello, a short distance from Dublin City Centre. It offers the best of fine French dining and has recently been awarded a Michelin Star.

“Head Chef Rory Carville with a career that included the position of Sous Chef at the Michelin One Star L'Ecrivan Restaurant uses his pedigree to combine great flavours from the best, freshest and organic Irish and French produce. The restaurant serves a value menu for lunch and early bird, an a la carte menu is always available. “

Taken from the Locks Brasserie website

Restaurant Fortyone Lunch Menu, 2013, Residence Members Club

Menus of the 21st Century

Restaurant FortyOne is located in the Residence Members Club at 41 St. Stephens Green, Dublin 2, near the Baggot Street corner of St. Stephens Green in the centre of Dublin city. It won the award of Restaurant of the Year in 2012

“Our award-winning, insanely talented chef, Graham Neville, and his visionary team provide some of the most imaginative and delicious food the city can offer. Eschewing butter and sugar in favour of olive oil, vegetable and fruit juices, our dining experience boasts maximum taste with minimum fuss. Like Residence itself, the food is light, flavoursome, and always surprising. …

Restaurant Fortyone A La Carte Dinner Menu, 2013, Residence Members Club

Menus of the 21st Century

Restaurant FortyOne is located in the Residence Members Club at 41 St. Stephens Green, Dublin 2, near the Baggot Street corner of St. Stephens Green in the centre of Dublin city. It won the award of Restaurant of the Year in 2012

“Our award-winning, insanely talented chef, Graham Neville, and his visionary team provide some of the most imaginative and delicious food the city can offer. Eschewing butter and sugar in favour of olive oil, vegetable and fruit juices, our dining experience boasts maximum taste with minimum fuss. Like Residence itself, the food is light, flavoursome, and always surprising. …

Ananda Restaurant A La Carte Menu 2013, Anada Restaurant

Menus of the 21st Century

Ananda Restaurant is located at Sandyford Road, Dundrum Town Centre, Dublin 14. The proprietor is Asheesh Dewan.

"Ananda is Ireland’s premier fine dining restaurant. Ananda’s impeccable pedigree, enviable location and stunning interior design made it Dublin’s most anticipated restaurant opening of 2008. Ananda’s décor redefines customer’s expectations of Indian restaurants. The dining room features a number of striking design statements, which are quietly opulent while complementing the comfortable welcoming warmth of design theme. The eye is drawn up to the glowingly rich, honey-coloured, water lily inspired chandeliers, while aubergine, lime and cerise velvet upholstery adds vibrancy and life to the …

Ananda Restaurant Special Tasting Menu 2013, Anada Restaurant

Menus of the 21st Century

Ananda Restaurant is loaced at Sandyford Road, Dundrum Town Centre, Dublin 14. The proprietor is Asheesh Dewan.

"Ananda is Ireland’s premier fine dining restaurant. Ananda’s impeccable pedigree, enviable location and stunning interior design made it Dublin’s most anticipated restaurant opening of 2008. Ananda’s décor redefines customer’s expectations of Indian restaurants. The dining room features a number of striking design statements, which are quietly opulent while complementing the comfortable welcoming warmth of design theme. The eye is drawn up to the glowingly rich, honey-coloured, water lily inspired chandeliers, while aubergine, lime and cerise velvet upholstery adds vibrancy and life to the …

Thorton's Restaurant Dinner Menu, 2013, Thornton's Restaurant

Menus of the 21st Century

Thornton's Restaurant (proprietors Kevin and Murie Thornton) is located on the first floor of the Fitzwilliam Hotel, 128, St. Stephen's Green,Dublin 2. It is open Tuesday to Saturday for dinner from 6pm to 9.30pm (last orders) and for lunch Thursday to Saturaday 12.30p.m. to 1.30 p.m . (last orders)

Kevin and Muriel Thornton’s first establishment was the Wine Epergne located in Upper Rathmines from 1989 – 1992. Thornton’s opened in Portobello, Dublin in 1995 and moved to its present location on St. Stephen’s Green in 2002.

Kevin Thornton is the great philosopher of Irish food. His passion, understanding and drive …

Number One Pery Square Sample Valentines Day Dinner Menu, 2013, Number One Pery Square

Menus of the 21st Century

Number One Pery Square is located in Pery Square, the Georgian Quarter, Limerick City, Co. Limerick. It now has its own kitchen garden right in the heart of the city. The chef is Alan Burns. The hotel has the Brasserie One Restaurant where the philosophy is to serve simple, sensibly priced dishes sometimes rustic, sometimes classic using the freshest of local ingredients. Brasserie One is a true classic Irish brasserie with strong French influences and the use of Irish artisan produce where possible.

Number One Pery Square Sample Harvest Value Dinner Menu,2013, Number One Pery Square

Menus of the 21st Century

Number One Pery Square is located in Pery Square, the Georgian Quarter, Limerick City, Co. Limerick. It now has its own kitchen garden right in the heart of the city. The chef is Alan Burns. The hotel has the Brasserie One Restaurant where the philosophy is to serve simple, sensibly priced dishes sometimes rustic, sometimes classic using the freshest of local ingredients. Brasserie One is a true classic Irish brasserie with strong French influences and the use of Irish artisan produce where possible.

Number One Pery Square Sample Spring Market Value Dinner Menu, 2013, Number One Pery Square

Menus of the 21st Century

Number One Pery Square is located in Pery Square, the Georgian Quarter, Limerick City, Co. Limerick. It now has its own kitchen garden right in the heart of the city. The chef is Alan Burns. The hotel has the Brasserie One Restaurant where the philosophy is to serve simple, sensibly priced dishes sometimes rustic, sometimes classic using the freshest of local ingredients. Brasserie One is a true classic Irish brasserie with strong French influences and the use of Irish artisan produce where possible.

Number One Pery Square Sample Breakfast Menu, 2013, Number One Pery Square

Menus of the 21st Century

Number One Pery Square is located in Pery Square, the Georgian Quarter, Limerick City, Co. Limerick. It now has its own kitchen garden right in the heart of the city. The chef is Alan Burns. The hotel has the Brasserie One Restaurant where the philosophy is to serve simple, sensibly priced dishes sometimes rustic, sometimes classic using the freshest of local ingredients. Brasserie One is a true classic Irish brasserie with strong French influences and the use of Irish artisan produce where possible.