Search

There is a dearth of research assessing organizational factors in hospitality that have an effect on employee engagement (EE) in the co-creation of services. Using qualitative research design we examined these factors in three luxury hotels. The data were collected from six focus group interviews and the findings reveal that EE in hospitality service co-creation is influenced by key organizational factors, such as flexibility, empowerment, brand standards, service systems, among others. These factors were categorized to derive a framework that provides a foundation for the conceptualization of organizational factors and how they influence EE in the co-creation of value. [ABSTRACT FROM AUTHOR]

Several attempts have been made to assess the efficacy of healthy menu labeling with mixed findings. Recent studies have focused mainly on traditional survey techniques; the present study focused on the effects and relationships of disclosure of calories and color-coding as well as the role of gender, hunger level, quick service restaurant (QSR) dining frequency and calorie consciousness using eye-tracking technology, surveys and qualitative results. Based on these techniques, results indicated relatively equal effects for calorie disclosure and color-coding treatments, but when calorie information was provided QSR menu selections changed to less caloric choices when participants had higher hunger levels, were less frequent QSR diners and when calorie information in menus was deemed as higher importance by participants. [ABSTRACT FROM AUTHOR]

Crowdfunding in restaurants is a relatively new and underresearched area. This study assessed the relationship among theoretical preparation considerations with success factors for reward-based concepts in Germany using platform content and interviews. The findings support and contradict earlier propositions. Specifically, the study found support for the following preparation considerations in the German restaurant context: professional video pitch, brief textual description, team composition considerations, appropriate funding targets, shorter funding duration, rewards that are tailored to fit, and the importance of getting the word out. Little support for social capital needs and funding target restrictions was found. [ABSTRACT FROM AUTHOR]

To improve access to high-quality HIV care in underserved regions of Western Washington (WA) State, we collaborated with the WA State Department of Health (DOH) and community partners to launch four satellite HIV clinics. Here, we describe this innovative clinical care model, present an estimate of costs, and evaluate patient care outcomes, including virologic suppression rates. To accomplish this, we assessed virologic suppression rates 12 months before and 12 months after the satellite clinics opened, comparing people living with HIV (PLWH) who enrolled in the satellite clinics versus all PLWH in the same regions who did not. We also determined virologic suppression rates in 2015 comparing satellite clinic versus non-satellite clinic patients and compared care quality indicators between the satellite clinics and the parent academic clinic. Results demonstrate that the change in virologic suppression rate 12 months before to 12 months after the satellite clinics opened was higher for patients who enrolled in the satellite clinics compared to all those in the same region who did not (18% versus 6%, p < 0.001). Virologic suppression in 2015 was significantly higher for satellite clinic than non-satellite clinic patients at three of four sites. Care quality indicators were met at a high level at the satellite clinics, comparable to the parent academic clinic. Overall, through community partnerships and WA DOH support, the satellite clinic program increased access to best practice HIV care and improved virologic suppression rates in difficult-to-reach areas. This model could be expanded to other regions with inadequate access to HIV practitioners, though financial support is necessary. [ABSTRACT FROM AUTHOR]

Food and wine pairings are commonly seen in empirical research. Little research exists on beer and food pairings, yet food analysts are taking note of higher rates of beer and food pairings occurring. This exploratory study examines expert and novice knowledge of beer and food pairings. A survey was used to identify both subjective and objective knowledge along with determining appropriateness of expert and novice choices. Findings indicated males had greater objective knowledge of beer and food pairing compared to females, although both have similar subjective scores, and industry experts more accurately paired beers with foods than novices. [ABSTRACT FROM AUTHOR]

Earlier research considered ethnic congruent versus incongruent music; this study extended earlier research by comparing the impacts of ethnic congruent music, ethnic incongruent music and restaurant background sounds on the dining experience. Additionally, it extends earlier research considering the impact on menu item selection and price expectations based on the impact of music/sound. Findings indicated music congruence effects along with baseline sounds should be considered by practitioners and researchers. Italian folk music increased Italian item selections compared to restaurant background sounds. Thai folk music was equal to background sounds for Thai items. Higher expected prices were apparent when listening to both Italian music and background sounds. [ABSTRACT FROM AUTHOR]

The study investigates the importance of culinary attributes and hospitality services attributes as tourism drivers. Specifically, it considers the relationship between pre-visit expectations and post-visit expectation fulfillment using an expectancy-fulfillment grid approach. Using this grid approach, five tertiary attributes, two secondary attributes, and seven primary attributes were identified. The seven primary tourism attribute drivers included nature and landscape, traditional dishes of the region, regional wines, friendliness of staff in the hotels and restaurants, friendliness of staff in wineries, competencies of staff in hotels and restaurants, and competencies of staff in wineries. Research implications and limitations are discussed. [ABSTRACT FROM AUTHOR]

A key tool used in demand or revenue management marketing strategies is the application of pricing tactics based on anticipated demand to enhance both customer utility and maximize firm performance (Wirtz et al., 2003). In the restaurant segment, particularly in quick-service restaurants (QSR), organizations focus on two main promotion formats to attract customers: price-based promotions and new product promotions. The purpose of this article is to explore how the number of price-based promotions and new product promotions influence firm sales growth or decline and change in stock prices. Results suggest that new product promotions can have a significant and positive effect on same store sales, whereas price-based promotions tend to results in lower same-store sales changes and changes in stock price. As an additional control for these results, the study controls for economic and seasonal conditions effects. [ABSTRACT FROM AUTHOR]

This study assesses the impact of the liking level of specific wines and foods on wine–food match perceptions. The findings assist in understanding the complex relationship between wine–food combinations and perceptions of liking when consumed together. Generally, the significant differences in match level in this 2 × 2 design followed traditional perceptions matches and mismatches. This provides empirical support for these relationships across a diverse group of respondents in terms of objective wine–food knowledge and involvement. Three of the four wine–food combinations had positive direct relationships among wine liking, food liking, or both on the liking level of the wine–food combination when tasted together. [ABSTRACT FROM PUBLISHER]

The aim of this study was to analyze how the quick-service restaurant industry discloses corporate social responsibilities related data online. Although all selected firms were quick-service restaurants, each company dealt with corporate social responsibilities differently. The findings indicate the firms vary in reporting design, presentation style, content, and differing amounts of information. Each corporation emphasized different themes along its value chain, confirming the argument that a comparison of non-financial reporting between companies, even within the same industry, is challenging. A closer look at the corporate social responsibilities reporting of each company revealed a greater emphasis on particular themes. Two of the firms published their first corporate social responsibilities report in 2012 underpinning the argument that for many industries in the U.S. corporate social responsibilities engagement is deficient. In conclusion, while quick-service restaurant corporations communicate their corporate social responsibilities commitment to their various stakeholders, the communication process takes place in heterogeneous ways and there does not seem to be one best way. [ABSTRACT FROM AUTHOR]

Few studies have utilized casual restaurant field settings to test relationships among music treatments, the impact on the perceived atmosphere, and, ultimately, the impact on the intent to return and total amount spent. This study tested direct, moderating, and mediating relationships shown in the Oakes (2000) musicscape model in a casual restaurant setting. The tests supported direct and moderating effects of age and music treatments on atmosphere perception and consumer’s intention to return and total amount spent. Results supported the partial mediation effect of perceived atmosphere as an intervening variable between age with intent to return and total spending behaviors. Implications of findings are discussed along with suggestions for future research. [ABSTRACT FROM AUTHOR]

The purposes of this study were to (1) explore significant differences in perception of match for a variety of food and wine styles; (2) evaluate the impacts of wine sweetness level, wine acidity level, and wine tannin level on perception of match; and (3) investigate the impact of food and wine expertise on perceived level of match. The highest perceived wine matches for each food item were: Sauvignon Blanc and chêvre, Chardonnay and brie, Cabernet Sauvignon and spicy Italian salami, and Port and milk chocolate. Wine sweetness, acidity, and tannin levels all significantly impacted the level of match with certain food items. Food and wine expertise also significantly impacted the level of match, indicating differences between the more expert and novice participants in the role wine sweetness, acidity, and tannin had on level of match. [ABSTRACT FROM AUTHOR]

Platelet-dependent thrombosis plays a central role in the pathophysiology of myonecrosis in both percutaneous coronary interventions (PCIs) and acute coronary syndromes (ACS). Extensive data from randomized clinical trials support the use of acute therapies that interfere with platelet aggregation to provide clinical benefit to patients presenting with ACS and undergoing PCI. Glycoprotein (GP) IIb/IIIa receptor antagonists represent a major advance in the therapy of patients undergoing PCI and those with non-ST segment elevation (NSTE) ACS. Eptifibatide, a small molecule GP IIb/IIIa receptor antagonist, is one such agent. A more consistent platelet-inhibitory effect over time and the short half-life of eptifibatide represent potential pharmacologic advantages compared with other drugs within this class. Large, randomized clinical trials have demonstrated the benefits of eptifibatide for treating patients with NSTE ACS and patients undergoing PCI, establishing its central role in modern management of these conditions. However, recent new advances in the pharmacotherapy of ACS and PCI are requiring us to reconsider the role of GP IIb/IIIa inhibitors; therefore, ongoing and future randomized clinical trials will re-examine GP IIb/IIIa inhibition and establish the role of GP IIb/IIIa inhibitors for the next decade. [ABSTRACT FROM AUTHOR]

Using a restaurant industry sample, this study examines the importance of managers' and organizational members' involvement in the implementation of strategy. The study assesses the impact of managers' perception of environmental uncertainty, firm size, and unit type on strategy implementation tactics and level of involvement. Findings indicate that firms operating in an environment of greater uncertainty bring more organizational members into the implementation process. Unit type and size were significant predictors of involvement and success. Larger firms utilized implementation processes that involved more organizational members across the hierarchy. Greater involvement in the implementation process had a consistent positive relationship with implementation success regardless of firm size or perceived environmental uncertainty. The interaction between firm size and dynamism in the environment appears to cause small firm managers to utilize higher involvement methods. [ABSTRACT FROM AUTHOR]

The author reflects on the variety of implications in storing wine in oak, specific decisions made by the wine maker in this regard, and how using oak during the wine production process impacts the food and wine pairing decisions. He stresses that oak has been used by winemakers during fermentation because it slows oxidation process of the wine and it affects the finished wine characteristics. He reveals that pairing oak aged wines with food requires fuller bodied and more intense food items.

The process used in haute cuisine establishments is both aligned and contradicts the model proposed in the culinary innovation literature, the general new product development model, and those shown in the food product development literature. Michelin chefs used a more sequential and top-down process than the one proposed for culinary operations in general. Costs due to any failure in the Michelin-starred chefs' world are far greater than a menu innovation that fails to make the grade in a typical restaurant. Therefore, in this high risk situation, greater care is taken to control the process and ensure successful outcomes. [ABSTRACT FROM AUTHOR]

This study considers the impact of body or texture elements on perception of food and wine match. Hypothesized relationships were tested using mixed tasting and sequential tasting methods. Deviation-from-match measures were used for assessments of mixed body-to-body match, sequential body-to-body match, and sequential fattiness-to-tannin match. Results indicated that sequential assessments of body-to-body match provided a significant predictor of overall match but this relationship was not as strong a predictor as the mixed assessment of body-to-body match. The predictability of overall match was substantially improved when sequential body-to-body and sequential fattiness-to-tannin measures were combined. Discussion provides a greater understanding of food body interactions due to protein type and cooking method. [ABSTRACT FROM AUTHOR]

This study considers the direct impact of food and wine elements on the level of perceived food and wine match using a trained sensory panel. Following a hierarchical relationship of components, texture, and flavor characteristics, regression was used to test the impact of five wine elements present in six wine varietals on the level of match for four different cheeses. The overall level of sweetness in wine impacted the perceived match across all cheeses. Additional relationships varied by cheese type while significant relationships were shown for wine sweetness level and the overall body of the wine. Tests on the impact of five food elements present in four cheese types ran against the level of match for the six wines were nonsignificant in the overall test but varied by wine type. Significant relationships were shown for cheese sweetness level, spiciness level, and the overall body of the cheese. Implications of these findings and suggested future research are provided. [ABSTRACT FROM AUTHOR]

This study considers the content requirements in four-year U.S. culinary programs of public and private institutions. Hypotheses are presented using the tenets of institutional theory. Results provide support for the hypothesis that public institutions are more likely to create formalized structure for symbolic purposes. The concept of formal structures for symbolic purposes directs attention to the importance of external influences on structures not directly linked to production processes. This formalized structure appears to be the consequence of increases in institutional pressures resulting in less variance and greater sedimentation in degree content structure. Further, the results of the study indicate the culinary field of study is approaching the semi-institutionalization stage of development as a whole. A process of objectification, heterogeneous characteristics of adopters, high theorization activity, a moderate level of implementation variance, and a moderate level of structure failure rate typify this stage of institutionalization. [ABSTRACT FROM AUTHOR]

This discussion presents a framework as a tool for defining a region's gastronomic identity. This identity is determined by a number of factors. The dominant elements in the environment include geography and climate, which in turn impact agricultural products that are available and the adaptability of new products that were brought in due to trends, fashion, or demand arising from increased travel. The dominant cultural elements include religions, history, level of ethnic diversity, innovations, capabilities, traditions, beliefs and values. These events have a significant impact on identifiable gastronomic characteristics. All gastronomies are in constant evolution and are a fusion of unique and identifiable products. traditions and etiquette. Classic wine and food examples illustrate many of the similarities and contrasting characteristics in components, texture and flavors. An understanding of these concepts can be valuable when defining gastronomic tourism strategies and local restaurant concepts. [ABSTRACT FROM AUTHOR]

Strategic thinking is critical throughout an organization for increasing responsiveness to customer needs and revenue management. Using the culinary department as an example and the chef as CEO as an analogy, the potential impact of function-level strategic decision-making is explored using a teaching tool for thought-provoking discussions. The culinary business example is provided as a tool for undergraduate discussions as well as for organizational training. [ABSTRACT FROM AUTHOR]

Selections of appropriate wine and food pairings provide operators with opportunities to increase customer gastronomic satisfaction as part of the dining experience. This paper presents an approach to the wine and food pairing training process based on culinary and sensory perspectives illustrating the potential of using a hierarchical approach to pairing. This overview discusses objectives in wine and food pairing, matching traditions, and key elements of wine and food: components, texture, and flavors. The intent of this area of study is to provide a tool kit of ideas, concepts, and knowledge for identifying key wine and food elements as well as to facilitate greater interest and confidence by culinary and foodservice professionals in the service of wine and food. [ABSTRACT FROM AUTHOR]

This study utilizes a framework for culinary product innovations as a distinctive capability specifically to foodservice operations. Following a more thorough discussion of the innovation process in Part I, results are provided using a rice flour beignet project as a case study of the proposed process. The rice flour beignet study uses a culinary identity perspective and provides an example of the linking process between firm objectives and the external environment. Using this framework, rice flour beignets were formulated that provide 45% lower oil absorption, 32% fewer calories and are preferred over the traditional wheat flour beignet by consumers and a trained sensory panel. [ABSTRACT FROM AUTHOR]

This article provides a culinary product innovations framework as a distinctive capability for a foodservice business setting. Using an integrated model, the discussion illustrates the innovation process as a unique bundle of tacit skills and abilities that create a potential competitive advantage. Differences between the traditional food product development process and the process needed in a real-time foodservice environment highlight the importance of tacit knowledge and process-oriented skills to heighten barriers to imitation. The model includes 4 primary phases, a discussion of the need for linking internal and external tensions, and the importance of learning by doing throughout the process. [ABSTRACT FROM AUTHOR]

This article considers the utilization of general control processes within public or private community college, technical school and university programs. Specific areas examined in this study include sources of revenues, the budgeting process, cost tracking procedures, purchasing procedures, and accountability for results. The study utilizes survey responses from administrators and educators to examine foodservice education laboratory control processes and test for differences in control methods used by various types of organizations. Organizational theorists have tong postulated about how the academic and managerial communities affect each other. Researchers have questioned whether academics act as impartial sources of empirical principles taught to practitioners or if the interests of industry shape and define scholarly endeavors through the control of resources.

The article discusses various reports published within the issue, including one on strategic decision making, electronic distribution, and competition between travel agents.

An introduction is presented wherein the editor discusses various articles published within the issue which focused on research related to the field of culinary science and cites areas that the editors feel the journal can contribute to the culinary science field.

To improve access to high-quality HIV care in underserved regions of Western Washington (WA) State, we collaborated with the WA State Department of Health (DOH) and community partners to launch four satellite HIV clinics. Here, we describe this innovative clinical care model, present an estimate of costs, and evaluate patient care outcomes, including virologic suppression rates. To accomplish this, we assessed virologic suppression rates 12 months before and 12 months after the satellite clinics opened, comparing people living with HIV (PLWH) who enrolled in the satellite clinics versus all PLWH in the same regions who did not. We also determined virologic suppression rates in 2015 comparing satellite clinic versus non-satellite clinic patients and compared care quality indicators between the satellite clinics and the parent academic clinic. Results demonstrate that the change in virologic suppression rate 12 months before to 12 months after the satellite clinics opened was higher for patients who enrolled in the satellite clinics compared to all those in the same region who did not (18% versus 6%, p < 0.001). Virologic suppression in 2015 was significantly higher for satellite clinic than non-satellite clinic patients at three of four sites. Care quality indicators were met at a high level at the satellite clinics, comparable to the parent academic clinic. Overall, through community partnerships and WA DOH support, the satellite clinic program increased access to best practice HIV care and improved virologic suppression rates in difficult-to-reach areas. This model could be expanded to other regions with inadequate access to HIV practitioners, though financial support is necessary. [ABSTRACT FROM AUTHOR]