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Can brand personality differentiate fast food restaurants?
Item type: Journal Article • Journal: • Authors: Alisha Ali --- Sheffield Hallam University, City Campus, London, United Kingdom Vishal Sharma --- PriceWaterHouse Coopers, London, United KingdomThis study examines brand personality as an approach to establish brand differentiation in the highly competitive fast food sector. A modified brand personality scale proposed by Musante et al. (2008) was used to develop a questionnaire which was distributed to... -
An investigation in purchasing practices of small F&B operators
Item type: Journal Article • Journal: • Authors: Michel Altan --- Academy of Hospitality and Facility Management, NHTV Breda, The Netherlands Christine Demen-Meier --- Ecole Hôtelière de Lausanne, Le Chalet-à-Gobet, SwitzerlandThe food and beverage (F&B) purchasing function is operating in a rapidly changing environment, whereby professionalisation and efficiency become key. This paper aims to identify generic skills that are most important for small F&B operators when it comes down to purchasing and... -
Quality assessment in small businesses: the case of Dutch culinary restaurants
Item type: Journal Article • Journal: • Authors: Sjoerd Gehrels --- Stenden University of Applied Sciences, Rengerslaan 8, 8917 DD Leeuwarden, The Netherlands Berry Dumont --- Fletcher Hotel and Restaurant Kasteel Ehrenstein, Oud-Erensteinerweg 10, 6468 PC Kerkrade, The NetherlandsResearch material on quality definitions in the specific small business segment of culinary restaurants is scarce. Defining quality in culinary restaurant small businesses deserves increased attention in order to further develop professionalism within this segment. For this research nine Dutch... -
The cheeseboard in Dutch fine dining restaurants, I: Practices and opinions of restaurant professionals
Item type: Journal Article • Journal: • Authors: Jan A. Schulp --- International Hospitality Management, Stenden University of Applied Science, Leeuwarden, The Netherlands Anne Küpers --- International Hospitality Management, Stenden University of Applied Science, Leeuwarden, The Netherlands Jaap-Peter Nijboer --- International Hospitality Management, Stenden University of Applied Science, Leeuwarden, The Netherlands Elske Rozendal --- International Hospitality Management, Stenden University of Applied Science, Leeuwarden, The Netherlands Christel Westerhuis --- International Hospitality Management, Stenden University of Applied Science, Leeuwarden, The NetherlandsThe difficulties in serving a cheeseboard are explored in this paper. From literature 1940–2010, for accompanying cheeses, a shift was found from red to white wines and from dry to sweeter wines. There is also a tendency to more and sweeter... -
The cheeseboard in Dutch fine dining restaurants, II: Integration of the cheese course into the menu
Item type: Journal Article • Journal: • Authors: Jan A. Schulp --- International Hospitality Management, Stenden University of Applied Science, Leeuwarden, The Netherlands Suzanne Gerritsen --- International Hospitality Management, Stenden University of Applied Science, Leeuwarden, The Netherlands Jorieke de Leeuw --- International Hospitality Management, Stenden University of Applied Science, Leeuwarden, The NetherlandsIn Dutch fine dining restaurants, the customer who orders a cheeseboard as part of the dessert is served an assortment of cheeses without regard to the dishes that preceded the cheese. The present paper tries to contribute to a more logical... -
Quality assessment in small businesses: the case of Dutch culinary restaurants
Item type: Journal Article • Journal: Research in Hospitality Management • Authors: Sjoerd Gehrels --- Stenden University of Applied Sciences, The Netherlands Berry Dumont --- Fletcher Hotel and Restaurant Kasteel Ehrenstein, The NetherlandsResearch material on quality definitions in the specific small business segment of culinary restaurants is scarce. Defining quality in culinary restaurant small businesses deserves increased attention in order to further develop professionalism within this segment. For this research nine Dutch... -
Can brand personality differentiate fast food restaurants?
Item type: Journal Article • Journal: Research in Hospitality Management • Authors: Alisha Ali --- Sheffield Hallam University, United Kingdom Vishal Sharma --- PriceWaterHouse Coopers, United KingdomThis study examines brand personality as an approach to establish brand differentiation in the highly competitive fast food sector. A modified brand personality scale proposed by Musante et al. (2008) was used to develop a questionnaire which was distributed to... -
An investigation in purchasing practices of small F&B operators
Item type: Journal Article • Journal: Research in Hospitality Management • Authors: Michel Altan --- Academy of Hospitality and Facility Management, NHTV Breda, The Netherlands Christine Demen-Meier --- Ecole Hôtelière de Lausanne, Le Chalet-à-Gobet, SwitzerlandThe food and beverage (F&B) purchasing function is operating in a rapidly changing environment, whereby professionalisation and efficiency become key. This paper aims to identify generic skills that are most important for small F&B operators when it comes down to... -
The cheeseboard in Dutch fine dining restaurants, I: Practices and opinions of restaurant professionals
Item type: Journal Article • Journal: Research in Hospitality Management • Authors: Jan A. Schulp --- International Hospitality Management, Stenden University of Applied Science, The Netherlands Anne Küpers --- International Hospitality Management, Stenden University of Applied Science, The Netherlands Jaap-Peter Nijboer --- International Hospitality Management, Stenden University of Applied Science, The Netherlands Elske Rozendal --- International Hospitality Management, Stenden University of Applied Science, The Netherlands Christel Westerhuis --- International Hospitality Management, Stenden University of Applied Science, The NetherlandsThe difficulties in serving a cheeseboard are explored in this paper. From literature 1940–2010, for accompanying cheeses, a shift was found from red to white wines and from dry to sweeter wines. There is also a tendency to more and... -
The cheeseboard in Dutch fine dining restaurants, II: Integration of the cheese course into the menu
Item type: Journal Article • Journal: Research in Hospitality Management • Authors: Jan A. Schulp --- International Hospitality Management, Stenden University of Applied Science, The Netherlands Suzanne Gerritsen --- International Hospitality Management, Stenden University of Applied Science, The Netherlands Jorieke de Leeuw --- International Hospitality Management, Stenden University of Applied Science, The NetherlandsIn Dutch fine dining restaurants, the customer who orders a cheeseboard as part of the dessert is served an assortment of cheeses without regard to the dishes that preceded the cheese. The present paper tries to contribute to a more... -
Wasted millions: Revenue management in Dutch culinary restaurants
Item type: Journal Article • Journal: Research in Hospitality Management • Authors: Bill Rowson --- Stenden Hotel Management School, Academy of International Hospitality Research, The Netherlands Wouter van Poppel --- Het Concertgebouw, The Netherlands Sjoerd Gehrels --- Stenden Hotel Management School, Academy of International Hospitality Research, The NetherlandsThe concept of revenue management is widely adopted in various industries including the hospitality industry. Yet, its application to the restaurant industry has been limited. Especially culinary restaurants appear to be a somewhat unexplored area of study, thus indicating a... -
Local food and authenticity in Greek restaurants
Item type: Journal Article • Journal: Research in Hospitality Management • Authors: Gerasimos-Panagiotis Angelopoulos --- Academy of International Hospitality Research, Stenden Hotel Management School, the Netherlands Jan Arend Schulp --- Academy of International Hospitality Research, Stenden Hotel Management School, the Netherlands Vanessa de Oliveira Menezes --- Academy of International Hospitality Research, Stenden Hotel Management School, the NetherlandsThis article aims to understand the role of local food and authenticity for restaurateurs in Athens and Patras, Greece. Nine restaurant owners were interviewed about their current dishes, menu and ingredients. The results of this qualitative research indicate that, for... -
If COVID-19 doesn’t kill you, uber eats will: hospitality entrepreneurs’ views on online food aggregators
Item type: Journal Article • Journal: Research in Hospitality Management • Authors: Andy Erickson --- Auckland University of Technology, New ZealandEven before COVID-19 changed the world, hospitality operators were struggling to understand how to cope with the short-term benefits but potentially long-term damage to their business model of collaborating with food aggregators. The ease of accessing a well-managed customer interface... -
Hospitality in and outside of prisons: prison restaurants and cafés
Item type: Journal Article • Journal: Research in Hospitality Management • Authors: Tracy Harkison --- Auckland University of Technology, New Zealand“Hospitality” is certainly not a word that comes to mind when one thinks of a prison, and neither does the phrase “award-winning restaurant”. But there are now several hospitality establishments that have opened inside and outside of prisons using offenders... -
Signals of change: eating trends shaping the future of food service
Item type: Journal Article • Journal: Research in Hospitality Management • Authors: Ian Yeoman --- NHL Stenden University of Applied Sciences, The Netherlands Una McMahon-Beattie --- Ulster University Business School, Ulster University, United KingdomFood security is a problem across the world, as prices rise under pressure from climate change, geopolitics, demographics and de-globalisation. These factors, when combined, will impact on the food service sector. In this trends article, the authors identify ten trends... -
Emergence of dark kitchens and factors shaping consumer patronage: a review
Item type: Journal Article • Journal: Research in Hospitality Management • Authors: Samuel Kwabena Chaa Kyire --- University of Energy and Natural Resources, Ghana Surjeet Singh Dhaka --- Central University of Punjab, India Jeffery Kofi Asare --- University of Energy and Natural Resources, GhanaDue to the dearth of thorough literature reviews, this review compiles information on the evolving concept of dark kitchens. Forty-nine research articles indexed in the Scopus database were gathered for the review. Performance analysis and science mapping were used to...