Tourism and Travel Commons^™

Rinehard, Catherine J. (Fa 1396), Manuscripts & Folklife Archives

FA Finding Aids

Finding aid and scan (Click on "Additional Files" below) for Folklife Archives Project 1396. “The Happy Family: Working as a Waitress at Park Mammoth Resort,” a project by WKU student Cathy Reinhard consisting of a paper and transcriptions of six taped interviews with Treva Nell Merideth, a member of the wait staff at the Park Mammoth Resort restaurant in Park City, Kentucky. Merideth talks about her job responsibilities, coworkers, interactions with customers, and some of her personal beliefs and superstitions. The project also discusses this restaurant as a workplace, its procedures, equipment and layout. Includes a glossary, dining leaflet and …

Examining Sustainable Food Practices In Luxury Gastronomic Restaurants: A Comparison Between Michelin-Starred Restaurants And Luxury Fine Dining Restaurants, Hiran Roy, Thomas Gomes, Vikas Arya

TTRA Canada 2023 Conference

Abstract
Sustainable practices are increasingly promoted in the restaurant sectors. While sustainability in luxury gastronomy restaurants (hereby Michelin-starred and luxury fine dining restaurants) has rarely been explored especially from Vancouver context. Michelin-starred and fine dining restaurants are significant influencers of sustainable food promotion. Therefore, this study explores chefs’ motivations to adopt and promote sustainable food experiences through extrinsic (planet and people) and intrinsic (plate, pleasure, and place) factors. A qualitative approach (semi-structured interview) will be employed to collect data from a sample of Michelin-starred and fine dining restaurants. It is anticipated that this study will be strengthening the existing literature …

Financial Impact Of Nutrition Labeling For Restaurants, Mark S. Johnson

Journal of Hospitality Financial Management

Over the period 2006 to 2018 many attempts to institute food labeling in restaurants (FLR) have occurred. We examine the impact of federal FLR regulations on equity in the restaurant industry. We find no support for the idea that passage of federal FLR legislation directly altered firm value. However, Food and Drug Administration (FDA) rulemaking has had a positive effect on restaurants. The Federal rules are preemptory to state and local rules providing the industry with consistent, straightforward, rules across all jurisdictions. The preemptory aspect may reduce overall industry costs of regulation. We suggest that rule-making by the regulatory agency …

The Pandemic Changed The Face Of Retail. Here’S How Center City, Philadelphia — The State’S Leading Job Market — Is Faring On The Road To Recovery, Francisco O. Velasquez-Turcios

Capstones

The pandemic changed the face of retail. Here’s how Center City, Philadelphia — the state’s leading job market — is faring on the road to recovery.

Link to capstone project: https://franvela033.github.io/Capstone/

Hines, Duncan, 1880-1959 (Sc 3623), Manuscripts & Folklife Archives

MSS Finding Aids

Finding aid only for Manuscripts Small Collection 3623. Photographs (27) and accompanying narrative of an “adventure in good eating” of Duncan Hines and his wife Clara, consisting of a June automobile trip to restaurants and inns in Illinois, Wisconsin, Minnesota and Iowa. They were accompanied by a photographer and editor for Look Magazine.

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, …

Intangible Assets Valuation In The Hospitality Industry, Ruixue Du, Yuan Li, Manisha Singal

Journal of Hospitality Financial Management

In publicly traded firms, there is usually a discrepancy between the market value and the book value of the firm, often due to the valuation of intangible assets. Understanding this discrepancy is import- ant for investors, especially in the service industries like hospitality, where there is considerable industry disruption and consolidation. In this study we examine the effect of four intangible asset investments—research and development (R&D), training, advertising, and pension—on the market premium of restaurant firms. Using a longitudinal sample of 1,421 firm-year observations, the results of our analyses show that R&D, training, advertising, and pension are all important valuation …

Ohio River Survey (Fa 656), Manuscripts & Folklife Archives

FA Finding Aids

Finding aid only for Folklife Archives Project 656. Kentucky Folklife Program project titled: “Ohio River Survey,” which includes interviews, tape logs, photographs and other documentation of folklife along the Ohio River in Illinois, Indiana and Kentucky. Interviews may include a description of belief, traditional occupation, practice, craft, or tool, informant’s name, age, birth date, and address.

Restaurants Going Local: Motivations And Challenges For Sourcing Local Food, Mark Robert Holmes, Rachel Dodds, Katarina Pranjic, Jessica Krecisz, Hannah Taylor

TTRA Canada 2018 Conference

Visitors to destinations are frequently looking to partake of the local fare when travelling, either away from home or to another country (CRFA, 2016). Couple this with the local food movement and the increasing propensity for sustainable travel (Dodds and Holmes, 2017; Loureiro and Umberger, 2005), it begs the question of why restaurants might look towards sourcing locally and the barriers they face. This paper looks to investigate the greatest motivations for restaurants to implement local food in regard food quality, guest interests and appreciation, and social and environmental justice. As well, looking to gain an understanding of the barriers …

#Reviewbowlinggreen: Food And Attractions Guide For International Students, Kanyawee Skulsillapakorn

Mahurin Honors College Capstone Experience/Thesis Projects

Being in a different country, far away from home, surrounded by strangers that speak a different language than your mother tongue is daunting. Most international students often feel out of place when they arrive in America for the first time. What can we do to change international students’ perspective of Bowling Green from one of being a “boring, small town” to a vibrant growing community? This project will use social media platform like Facebook to promote restaurants and other attractions. Users can write reviews of restaurants, shops, and places to visit in Bowling Green. By including the hashtag #ReviewBowlingGreen on …

Careers In Culinary Arts, James Peter Murphy

Conference papers

The purpose of this presentation was to give individuals interested in pursuing a career in culinary arts the advice and access to education surrounding this field. Culinary arts covers the multidisciplinary field and areas of practice and study which includes culinary performing arts (cooking), gastronomy (food studies), bakery and pastry arts, food and beverage studies (bar, restaurant, barista), wine studies , food product development and health, hygiene and nutrition. So many individuals have come into this industry and gained local, national and international success.

Harvey's Point : Tasting Menu, Harvey's Point Restaurant

Menus of the 21st Century

Restaurant at Harvey's Point, Donegal Town.

The Restaurant at Harvey's Point was included in a list of the top 10 restaurants in the country by TripAdviser Traveller's Choice Awards.

Owned & managed by the Gysling family since 1989

The Chart House Restaurant : Dinner Menu, The Chart House Restaurant, Dingle, Co. Kerry

Menus of the 21st Century

Jim McCarthy’s attractive stone-built restaurant has been one of Dingle’s favourite dining destinations since opening in 1997.

Harvey's Point : Dinner Menu, Harvey's Point Restaurant

Menus of the 21st Century

The Restaurant at Harvey's Point, Donegal Town

The Restaurant at Harvey's Point was included in a list of the top 10 restaurants in the country by TripAdviser Traveller's Choice Awards.

Owned & managed by the Gysling family since 1989

The Global Village Restaurant, The Global Village Restaurant : Dingle

Menus of the 21st Century

No abstract provided.

Ox : Lunch Menu, Ox, Belfast

Menus of the 21st Century

In March 2013 two long standing friends, each passionate about their craft, each with a desire to bring something new to the Belfast restaurant scene combined forces and opened OX overlooking the River Lagan.

Belfast-born Stephen and Brittany native Alain met while working in L’Arpège, the iconic, world-famous restaurant of radical talent Alain Passard in Paris. Having gone on to work in various other influential and inspirational restaurants they have honed their skills, developed their talents and percolated ideas to put into practice against the backdrop of their own relaxed riverside restaurant.

http://oxbelfast.com/index.php

Food & Wine Magazine Winner, Best Restaurant …

Ox : Tasting Menu, Ox, Belfast

Menus of the 21st Century

In March 2013 two long standing friends, each passionate about their craft, each with a desire to bring something new to the Belfast restaurant scene combined forces and opened OX overlooking the River Lagan.

Belfast-born Stephen and Brittany native Alain met while working in L’Arpège, the iconic, world-famous restaurant of radical talent Alain Passard in Paris. Having gone on to work in various other influential and inspirational restaurants they have honed their skills, developed their talents and percolated ideas to put into practice against the backdrop of their own relaxed riverside restaurant.

http://oxbelfast.com/index.php

L'Ecrivain Restaurant : Tasting Menu, L'Ecrivain Restaurant

Menus of the 21st Century

No abstract provided.

Chinese Outbound Tourists Food Consumption In The U.S.: An Extension Of The Theory Of Planned Behavior, Kaiyang Wu

UNLV Theses, Dissertations, Professional Papers, and Capstones

Although Chinese outbound tourists made enormous economic contribution to the U.S. restaurant industry, they seem to have the tendency to consume Chinese cuisine solely during their international trips. This study applies structural equation modeling (SEM) to evaluate different behavioral beliefs' impact on the intentions of Chinese outbound tourist unfamiliar ethnic food consumption in the U.S. Additionally, this research combines the Theory of Planned Behavior (TPB) and food neophobia, a food-related personality trait to better explain Chinese outbound tourists' food rejection behavior in the U.S.

Results of this study showed safety concern, acceptance of table manners, perceived communication gap and food …

Ballymore Inn Restaurant Set Dinner, Ballymore Inn

Menus of the 21st Century

We opened the doors of the Ballymore Inn in Kildare over 16 years ago guided by our philosophy that the best food comes from carefully selected ingredients infused with an imaginative simplicity. The Ballymore Inn has evolved over those 16 years but this philosophy has remained the same. We grow our own seasonal fruit and vegetables and work with some of the country's best suppliers to ensure the finest dining experience for our customers. Our tastefully decorated restaurant and Back Bar creates the perfect ambiance for you to enjoy all the culinary delights on offer. (Taken from The Ballymore Inn …

Ballymore Inn Restaurant Back Bar Menu, Ballymore Inn

Menus of the 21st Century

We opened the doors of the Ballymore Inn in Kildare over 16 years ago guided by our philosophy that the best food comes from carefully selected ingredients infused with an imaginative simplicity. The Ballymore Inn has evolved over those 16 years but this philosophy has remained the same. We grow our own seasonal fruit and vegetables and work with some of the country's best suppliers to ensure the finest dining experience for our customers. Our tastefully decorated restaurant and Back Bar creates the perfect ambiance for you to enjoy all the culinary delights on offer. (Taken from the Ballymore Inn …

Ballymore Inn Restaurant A La Carte Menu, Ballymore Inn

Menus of the 21st Century

We opened the doors of the Ballymore Inn in Kildare over 16 years ago guided by our philosophy that the best food comes from carefully selected ingredients infused with an imaginative simplicity. The Ballymore Inn has evolved over those 16 years but this philosophy has remained the same. We grow our own seasonal fruit and vegetables and work with some of the country's best suppliers to ensure the finest dining experience for our customers. Our tastefully decorated restaurant and Back Bar creates the perfect ambiance for you to enjoy all the culinary delights on offer. (Taken from the Ballymore Inn …

Campagne Restaurant A La Carte Menu, Campagne Restaurant

Menus of the 21st Century

Garrett Byrne and Brid Hannon opened Campagne in 2008, serving modern French food using the very best of local and Irish produce.

Located at 5 the arches, gashouse lane in the new heart of Kilkenny, the modern interior features a modern interpretation of country life which was painted by Kilkenny artist Catherine Barron.

Featuring oak flooring, curved banquette seating and bright modern colours, Campagne has already established itself as one of Kilkenny`s best restaurants garnering positive reviews from food critics and restaurant guides.

We are passionate about supporting local and artisan producers and constantly seeking quality produce which is the …

Campagne Restaurant Early Bird Lunch Menu, Campagne Restaurant

Menus of the 21st Century

Garrett Byrne and Brid Hannon opened Campagne in 2008, serving modern French food using the very best of local and Irish produce.

Located at 5 the arches, gashouse lane in the new heart of Kilkenny, the modern interior features a modern interpretation of country life which was painted by Kilkenny artist Catherine Barron.

Featuring oak flooring, curved banquette seating and bright modern colours, Campagne has already established itself as one of Kilkenny`s best restaurants garnering positive reviews from food critics and restaurant guides.

We are passionate about supporting local and artisan producers and constantly seeking quality produce which is the …

Campagne Restaurant Dessert A La Carte, Campagne Restaurant

Menus of the 21st Century

Garrett Byrne and Brid Hannon opened Campagne in 2008, serving modern French food using the very best of local and Irish produce.

Located at 5 the arches, gashouse lane in the new heart of Kilkenny, the modern interior features a modern interpretation of country life which was painted by Kilkenny artist Catherine Barron.

Featuring oak flooring, curved banquette seating and bright modern colours, Campagne has already established itself as one of Kilkenny`s best restaurants garnering positive reviews from food critics and restaurant guides.

We are passionate about supporting local and artisan producers and constantly seeking quality produce which is the …

The Church Gallery Restaurant Handel's Set Dinner Menu, The Church Cafe, Bar, Restaurant And Club

Menus of the 21st Century

History: The former St. Mary’s Church of Ireland is one of the earliest examples of a galleried church in Dublin.Built at the beginning of the 18th century, it boasts many outstanding features, such as the Renatus Harris built organ and spectacular stained glass window.

St. Mary’s closed in 1964 and lay derelict for a number of years until it was purchased by John Keating in 1997. Following extensive restoration over a seven year period, this List 1 building finally re-opened its doors in December 2005 as John M. Keating’s Bar. The tasteful conversion and refurbishment of this Dublin landmark …

The Church Cafe, Bar, Restaurant And Club Drinks Menu Main Bar, The Church Cafe, Bar, Restaurant And Club

Menus of the 21st Century

History: The former St. Mary’s Church of Ireland is one of the earliest examples of a galleried church in Dublin.Built at the beginning of the 18th century, it boasts many outstanding features, such as the Renatus Harris built organ and spectacular stained glass window.

St. Mary’s closed in 1964 and lay derelict for a number of years until it was purchased by John Keating in 1997. Following extensive restoration over a seven year period, this List 1 building finally re-opened its doors in December 2005 as John M. Keating’s Bar. The tasteful conversion and refurbishment of this Dublin landmark …

Jack's Coastguard Restaurant A La Carte Menu, Jack's Coastguard Restaurant

Menus of the 21st Century

Eating fish, so fresh that it almost swims up onto your plate!" (Mairéad Robinson, Senior Times)

Jacks' Coastguard Restaurant Kerry is located just 5 minutes from the towns of Killorglin & Glenbeigh in the fishing village of Cromane, on the Ring of Kerry route.

Jacks' Coastguard Restaurant offers a unique dining experience in one of the most popular seafood restaurants in Kerry where you can relax, take in the scenery and enjoy superb cuisine.

We pride ourselves in using only the best & freshest locally sourced ingredients to produce the finest menu in a coastal setting. Although seafood is …

Jack's Coastguard Restaurant Sunday Lunch, Jack's Coastguard Restaurant

Menus of the 21st Century

Eating fish, so fresh that it almost swims up onto your plate!" (Mairéad Robinson, Senior Times)

Jacks' Coastguard Restaurant Kerry is located just 5 minutes from the towns of Killorglin & Glenbeigh in the fishing village of Cromane, on the Ring of Kerry route.

Jacks' Coastguard Restaurant offers a unique dining experience in one of the most popular seafood restaurants in Kerry where you can relax, take in the scenery and enjoy superb cuisine.

We pride ourselves in using only the best & freshest locally sourced ingredients to produce the finest menu in a coastal setting. Although seafood is …

Jack's Coastguard Restaurant Group Menu, Jack's Coastguard Restaurant

Menus of the 21st Century

Eating fish, so fresh that it almost swims up onto your plate!" (Mairéad Robinson, Senior Times)

Jacks' Coastguard Restaurant Kerry is located just 5 minutes from the towns of Killorglin & Glenbeigh in the fishing village of Cromane, on the Ring of Kerry route.

Jacks' Coastguard Restaurant offers a unique dining experience in one of the most popular seafood restaurants in Kerry where you can relax, take in the scenery and enjoy superb cuisine.

We pride ourselves in using only the best & freshest locally sourced ingredients to produce the finest menu in a coastal setting. Although seafood is …