Academics in higher education are facing increasing teaching funding constraints. For teaching re... more Academics in higher education are facing increasing teaching funding constraints. For teaching restaurants, that are resource intensive facilities, with limited perceived value to University management, this could mean facing another wave of elimination similar to the one in the beginning of the new millennium. The need to better enable research activity in such establishments is of paramount importance. Research activity has the potential to increase perceived value of training restaurants. This paper presents the case study of an alternative approach that departs from the traditional teaching restaurant model design, and embraces research activity. Rather than focus on a teaching restaurant that enables research, the authors suggest the creation of research labs that may also accommodate food and beverage management teaching and learning. By placing research at the forefront of the agenda, hospitality management academic teams can better secure food and beverage teaching facilities whilst at the same time minimizing costs and maximizing research potential.
Hospitality is an industry characterised by its complex nature and numerous sectors including hot... more Hospitality is an industry characterised by its complex nature and numerous sectors including hotels, hostels, B&Bs, restaurants, pubs, nightclubs and contract catering. However, despite its segmentation, there are key issues that are pertinent to all subsectors. The Routledge Handbook of Hospitality Management adopts a strategic approach and explores and critically evaluates current debates, issues and controversies to enable the reader to learn from the industry’s past mistakes as well as future opportunities. Especially relevant at a time when many sectors of the industry have to re - evaluate and reinvent themselves in response to the economic downturn the Handbook brings together specialists from both industry and academia and from a range of geographical regions to provide state-of-the-art theoretical reflection and empirical research. Each of the five inter related sections explores and evaluates issues that are of extreme importance to hospitality organisations, many of which have not been adequately explored before: external and internal customers, debates surrounding finance, uncertainty risk and conflict, sustainability, and e-Hospitality and Technology. With thanks to Chapter contributors (apologies if I failed to locate you on academia.edu ): Robert J. Blomme, Michael J Boella Emma Butler Yang Chu Daphne Maria Dekker, Valentina Della Corte Steven Goss-Turner Catia Guimaraes Cindy Heo, Olaf W. Hermans Omar Ismail Nigel Jarvis Bas Kodde, Konstantinos (Denis) Kondopoulos Irina Labeja Willy Legrand Stine Linde Janine Kehoe Mills Angela Wichmann Noëlle O’Connor Monica Or Ioannis S Pantelidis Georgios Papageorgiou Alexandros Paraskevas Joseph Roevens Sherif Roubi Karl A. Russell Marianna Sigala Philip Sloan Marc Stierand Jean-Pierre I. van der Rest, Andrew Walls, Clare Weeden Spencer White Xuan Lorna Wang Ken Woodward
Chemical compounds studied in this article: N(6)-carboxymethyllysine L-lysine 3,4,5-Trihydroxyben... more Chemical compounds studied in this article: N(6)-carboxymethyllysine L-lysine 3,4,5-Trihydroxybenzoic acid a b s t r a c t
Academics in higher education are facing increasing teaching funding constraints. For teaching re... more Academics in higher education are facing increasing teaching funding constraints. For teaching restaurants, that are resource intensive facilities, with limited perceived value to University management, this could mean facing another wave of elimination similar to the one in the beginning of the new millennium. The need to better enable research activity in such establishments is of paramount importance. Research activity has the potential to increase perceived value of training restaurants. This paper presents the case study of an ...
Academics in higher education are facing increasing teaching funding constraints. For teaching re... more Academics in higher education are facing increasing teaching funding constraints. For teaching restaurants, that are resource intensive facilities, with limited perceived value to University management, this could mean facing another wave of elimination similar to the one in the beginning of the new millennium. The need to better enable research activity in such establishments is of paramount importance. Research activity has the potential to increase perceived value of training restaurants. This paper presents the case study of an alternative approach that departs from the traditional teaching restaurant model design, and embraces research activity. Rather than focus on a teaching restaurant that enables research, the authors suggest the creation of research labs that may also accommodate food and beverage management teaching and learning. By placing research at the forefront of the agenda, hospitality management academic teams can better secure food and beverage teaching facilities whilst at the same time minimizing costs and maximizing research potential.
Hospitality is an industry characterised by its complex nature and numerous sectors including hot... more Hospitality is an industry characterised by its complex nature and numerous sectors including hotels, hostels, B&Bs, restaurants, pubs, nightclubs and contract catering. However, despite its segmentation, there are key issues that are pertinent to all subsectors. The Routledge Handbook of Hospitality Management adopts a strategic approach and explores and critically evaluates current debates, issues and controversies to enable the reader to learn from the industry’s past mistakes as well as future opportunities. Especially relevant at a time when many sectors of the industry have to re - evaluate and reinvent themselves in response to the economic downturn the Handbook brings together specialists from both industry and academia and from a range of geographical regions to provide state-of-the-art theoretical reflection and empirical research. Each of the five inter related sections explores and evaluates issues that are of extreme importance to hospitality organisations, many of which have not been adequately explored before: external and internal customers, debates surrounding finance, uncertainty risk and conflict, sustainability, and e-Hospitality and Technology. With thanks to Chapter contributors (apologies if I failed to locate you on academia.edu ): Robert J. Blomme, Michael J Boella Emma Butler Yang Chu Daphne Maria Dekker, Valentina Della Corte Steven Goss-Turner Catia Guimaraes Cindy Heo, Olaf W. Hermans Omar Ismail Nigel Jarvis Bas Kodde, Konstantinos (Denis) Kondopoulos Irina Labeja Willy Legrand Stine Linde Janine Kehoe Mills Angela Wichmann Noëlle O’Connor Monica Or Ioannis S Pantelidis Georgios Papageorgiou Alexandros Paraskevas Joseph Roevens Sherif Roubi Karl A. Russell Marianna Sigala Philip Sloan Marc Stierand Jean-Pierre I. van der Rest, Andrew Walls, Clare Weeden Spencer White Xuan Lorna Wang Ken Woodward
Chemical compounds studied in this article: N(6)-carboxymethyllysine L-lysine 3,4,5-Trihydroxyben... more Chemical compounds studied in this article: N(6)-carboxymethyllysine L-lysine 3,4,5-Trihydroxybenzoic acid a b s t r a c t
Academics in higher education are facing increasing teaching funding constraints. For teaching re... more Academics in higher education are facing increasing teaching funding constraints. For teaching restaurants, that are resource intensive facilities, with limited perceived value to University management, this could mean facing another wave of elimination similar to the one in the beginning of the new millennium. The need to better enable research activity in such establishments is of paramount importance. Research activity has the potential to increase perceived value of training restaurants. This paper presents the case study of an ...
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