Food and Beverage Management Commons^™

Motivations And Barriers In College Students For Coffee Consumption From Coffee Shops: A Podcast, Khushi Dave

Senior Theses

The book, Uncommon Grounds: The History of Coffee and How It Transformed Our World, highlights the globalization of coffee; it was first discovered in the mountainsides of modern—day Ethiopia and has since swept the globe. Historically used for religious, medicinal, and recreational purposes, people flocked to coffee houses for the taste of the brew. Now, this beloved bean is ever prevalent on college campuses, especially through foodservice locations. This paper explores the role of foodservice locations, specifically coffee shops, in coffee consumption among college students. Specifically, it will survey the reasons that college students want to buy coffee from …

An Exploratory Study Of Generational Coffee Preferences, Lindsey Falkner

Honors College Theses

This research focuses on generational differences in preferences towards coffee-style beverages. The aim of this research is to provide recommendations to marketers within the saturated coffee industry. An online exploratory study was conducted with two-hundred and fifty-two participants from Amazon Mechanical Turk. The results show that differences exist between the coffee preferences across all generations, especially when it comes to the current trends (e.g., premiumization, convenience, and sustainability). Further, the results reveal several factors that may cause these generational differences. Finally, the study explored several ways that marketers in the coffee industry can appeal to different generations’ preferences, especially utilizing …

Service Dimensions Of Service Quality Impacting Customer Satisfaction Of Fine Dining Restaurants In Singapore, Ko King Lily Harr

UNLV Theses, Dissertations, Professional Papers, and Capstones

This paper is an exploratory study of customer satisfaction of fine dining restaurants in Singapore. Since there is a causal relationship between customer satisfaction and service quality and services literature and studies have shown that service quality is an antecedent of customer satisfaction, this paper seeks to find out the service dimensions of service quality, which lead to higher levels of customer satisfaction. This study suggested that the service dimensions of assurance, empathy and tangibles are the most important to customers’ evaluation of service quality, and thus, may have a positive influence customer satisfaction. The service aspects of each of …

The Psychology Of Menu Design: Reinvent Your 'Silent Salesperson' To Increase Check Averages And Guest Loyalty, Dave Pavesic

Hospitality Faculty Publications

No abstract provided.

The Impact Of The Covid-19 Pandemic On Online Food Delivery Apps, Lauren Morell

UNLV Theses, Dissertations, Professional Papers, and Capstones

The restaurant industry continues to change as Online Food Delivery apps (OFD) continue to gain more popularity because of the COVID-19 pandemic. The food delivery market has grown over 52% since the start of the pandemic. Online food delivery app platforms like DoorDash, UberEats, and Postmates began to offer delivery over the past decade, rapidly growing with the help of ghost kitchens. Consumer behavior factors and intention to use OFDs have changed as more advanced app technology becomes available, and as the restaurant industry navigates the COVID-19 pandemic restrictions. Many consumers favor mobile delivery apps overall convenience and perceived usefulness. …

Sunshine Café: A Breakfast Restaurant Business Plan, Lillian I. Burrow

UNLV Theses, Dissertations, Professional Papers, and Capstones

Purpose:

The purpose of this paper is to create a business plan for the SunShine Café. While the commonly known statistic of 90% of restaurants fail within the first year is false, approximately 60% of restaurants do fail within their first three years of operation (Parsa, Self, Njite, & King, 2005). The problem for entrepreneurs starting a restaurant is how does one reduce this risk of failure.

One way to minimize this risk is to create a business plan. Thus the main objective of this paper is to create a business plan that will not only help the restaurant develop …

Effects Of Restaurant Green Practices: Which Practices Are Important And Effective?, Eunha Jeong, Soocheong Jang

Caesars Hospitality Research Summit

As customers’ ecological concern is steadily increasing, demand for products and services designed to be less harmful to the environment has augmented. By executing green practices, many business owners believe the image of their companies can be improved. Furthermore, the improved image may eventually motivate the customers to use products or services offered by the green company. The restaurant industry is witnessing the green movement as well. Restaurant owners adopt green practices to their properties with the purpose of creating a distinctive image that can differentiate them from their competitors. Therefore, restaurateurs strive to get this competitive advantage by introducing …

An Investigation And Analysis Of U.S. Restaurant Tipping Practices And The Relationship To Service Quality With Recommendations For Field Application, Lei Wang

UNLV Theses, Dissertations, Professional Papers, and Capstones

The purpose of this study is to investigate the relationship between tipping and service quality in restaurants. The central question is to find out whether tipping and service quality is correlated through literature review. The purpose of this study is to answer the research question and make recommendations for field practice accordingly.

Hospitality Leadership, Dissatisfaction And Intent To Leave Among Multigenerational Groupings, Thomas A. Maier

Thomas A. Maier

This study examines generational similarities and differences in terms of; perceptions hospitality employees have of leadership, dissatisfaction and intent to leave within their organization.

Gresham Hotel, Menu, Gresham Hotel

Menu Collection

No abstract provided.