Hyperbolic Perceptions of Black-White Tipping Differences

Dr. Zachary Brewster and Dr. Gerald Roman Nowak III of Wayne State University recently published an article in Cornell Hospitality Quarterly, which is entitled “Racial Prejudices, Racialized Workplaces, and Restaurant Servers’ Hyperbolic Perceptions of Black-White Tipping Differences.” We are pleased to welcome him as a contributor and excited to announce that the findings will be free to access … Continue reading Hyperbolic Perceptions of Black-White Tipping Differences

The Warm Glow of Restaurant Checkout Charity: Do You Participate?

It's often seen and experienced that retail stores, restaurants, and supermarkets ask for a donation to the cause of the season when you checkout. How often do you donate and agree to that $1-$5 on the pin pad? If you do donate, do you feel like an avid supporter of both the store you're shopping … Continue reading The Warm Glow of Restaurant Checkout Charity: Do You Participate?

The Role of Collaboration in Tourism Research

[We're pleased to welcome Gang Li of Deakin University. Gang recently published an article in Journal of Hospitality & Tourism Research entitled "Temporal Analysis of Tourism Research Collaboration Network" with co-authors Wei Fan of Hong Kong Polytechnic University and Rob Law of Hong Kong Polytechnic University.] Network analysis is an effective tool for the study of … Continue reading The Role of Collaboration in Tourism Research

Developing a Food Involvement Scale to Study Food Tourism

In recent years, food tourism has seen a spike in popularity, but how can researchers better understand the impact of food involvement on food tourism? In the recent article, "Food Enthusiasts and Tourism: Exploring Food Involvement Dimension," published in Journal of Hospitality & Tourism Research, authors Richard N. S. Robinson and Donald Getz set out to establish … Continue reading Developing a Food Involvement Scale to Study Food Tourism

Why Would You Choose to Revisit a Dissatisfying Restaurant?

We're pleased to welcome Dr. Gabriele Pizzi of the University of Bologna. Dr. Pizzi recently collaborated with Gian Luca Marzocchi, Chiara Orsingher and Alessandra Zammit on their paper published in the Journal of Service Research entitled "The Temporal Construal of Customer Satisfaction." A dirty plate at the restaurant where we were having a research meeting … Continue reading Why Would You Choose to Revisit a Dissatisfying Restaurant?

Don’t Miss the 2015 ICHRIE Summer Conference!

Today is the final day of the 2015 Annual International Council on Hotel, Restaurant, and Institutional Education (ICHRIE) Summer Conference in Orlando, Florida! The Annual Conference promises to be filled with new and innovative educational research, exciting displays at the ICHRIE Marketplace and numerous opportunities to take advantage of networking with members and guests. International … Continue reading Don’t Miss the 2015 ICHRIE Summer Conference!

Book Review: The Cultivation of Taste: Chefs and the Organization of Fine Dining

Christel Lane : The Cultivation of Taste: Chefs and the Organization of Fine Dining. New York: Oxford University Press, 2014. 368 pp. $45.00/£30.00, hardback. You can read the review by Michaela DeSoucey of North Carolina State University, available in the OnlineFirst section of Administrative Science Quarterly. In today’s world, eating out is serious business. And … Continue reading Book Review: The Cultivation of Taste: Chefs and the Organization of Fine Dining

Should Restaurants Offer “Early-Bird” or “Night-Owl” Specials?

Diners who avoid the dinner rush at restaurants can't seem to catch a break. In the 90's, Jerry Seinfield made fun of senior citizens who took advantage of early-bird specials while Jack in the Box's current late-night meal promotion, "the munchie box," lampoons college-aged males. But are early-bird and night-owl specials even effective for increasing a … Continue reading Should Restaurants Offer “Early-Bird” or “Night-Owl” Specials?