According to a Recent Study/Survey ... End-of-September 2018 Edition
According to a Recent Study/Survey ... End-of-September 2018 Edition

Modern Restaurant Management · 28 Sep

Most-Opinionated DinersDeciding where to dine out can be difficult with so many options and reviews on the internet. But depending on where you live

Deciding Whether to Offer "Early-Bird" or "Night-Owl" Specials in Restaurants: A Cross-Functional View
Deciding Whether to Offer "Early-Bird" or "Night-Owl" Specials in Restaurants: A Cross-Functional View

Cornell University School of Hotel Administration - Research & Publications · 27 Aug

In a long history of capacity and demand management research in services, it has often been suggested that pricing discounts and specials can increas

Multiunit Restaurant Productivity Assessment Using Three-Phase Data Envelopment Analysis
Multiunit Restaurant Productivity Assessment Using Three-Phase Data Envelopment Analysis

Cornell University School of Hotel Administration - Research & Publications · 27 Aug

This paper focuses on uncontrollable variables' effects on multiunit restaurant productivity using data envelopment analysis (DEA). We argue the impo

Patient Experience Rx: Healing the Whole Human Insights from the 2018 CIHF Mini-Symposium
Patient Experience Rx: Healing the Whole Human Insights from the 2018 CIHF Mini-Symposium

Cornell University School of Hotel Administration - Research & Publications · 9 Aug

The Cornell Institute for Healthy Futures (CIHF) sponsored a mini-symposium on April 12 and 13 that explored the shift toward a consumer-centered app

The Impact of Supertasters On Taste Test and Marketing Outcomes: How an Innate Characteristic Shapes Taste, Preference, Experience, and Behavior
The Impact of Supertasters On Taste Test and Marketing Outcomes: How an Innate Characteristic Shapes Taste, Preference, Experience, and Behavior

Cornell University School of Hotel Administration - Research & Publications · 8 Jun

This article introduces advertisers to a new segmentation technique based on an individual's inherited taste sensitivity-that is, the 'supertaster.'

Reconsidering the 1855 Bordeaux Classification of the Medoc and Graves using Wine Ratings from 1970-2005
Reconsidering the 1855 Bordeaux Classification of the Medoc and Graves using Wine Ratings from 1970-2005

Cornell University School of Hotel Administration - Research & Publications · 7 Jun

This paper examines ratings of Bordeaux wines from vintages spanning 1970 to 2005. We use ratings from three popular rating sources - Robert Parker (

Learning to Become a Taste Expert
Learning to Become a Taste Expert

Cornell University School of Hotel Administration - Research & Publications · 5 Jun

Evidence suggests that consumers seek to become more expert about hedonic products to enhance their enjoyment of future consumption occasions. Curren

Understanding Customer Value in Technology-Enabled Services: A Numerical Taxonomy Based on Usage and Utility
Understanding Customer Value in Technology-Enabled Services: A Numerical Taxonomy Based on Usage and Utility

Cornell University School of Hotel Administration - Research & Publications · 1 Jun

Use of technologies in service encounters can enhance service delivery and increase customer satisfaction in services. Our research develops a numeri

Cherry-Picking Customers by Party Size in Restaurants
Cherry-Picking Customers by Party Size in Restaurants

Cornell University School of Hotel Administration - Research & Publications · 22 Feb

This paper examines the phenomenon of cherry-picking customers-serving the high value customers and denying service to low value customers. These act

Effect of Market Channel, Farm Scale, and Years in Production on Mid-Atlantic Vegetable Producers' Knowledge and Implementation of Good Agricultural Practices
Effect of Market Channel, Farm Scale, and Years in Production on Mid-Atlantic Vegetable Producers' Knowledge and Implementation of Good Agricultural Practices

Cornell University School of Hotel Administration - Research & Publications · 15 Feb

Foodborne illnesses associated with fresh produce have dramatically increased within the last decade. Good Agricultural Practices (GAP) were develope

Research Reflections
Research Reflections

Cornell University School of Hotel Administration - Research & Publications · 8 Feb

This issue of Cornell Hotel and Restaurant Administration Quarterly contains a number of articles offering commentaries and updating of earlier-publi

Consumer Preferred Hot Beverage Temperatures
Consumer Preferred Hot Beverage Temperatures

Cornell University School of Hotel Administration - Research & Publications · 4 Dec

The hospitality and food science literatures specify brewing and holding temperatures for hot beverages such as coffee, while the medical literature

An Examination of Consumer Willingness to Pay for Local Products
An Examination of Consumer Willingness to Pay for Local Products

Cornell University School of Hotel Administration - Research & Publications · 30 Oct

We use data from hypothetical and nonhypothetical choice-based conjoint analysis to estimate willingness to pay for local food products. The survey w

Trends in U.S. Local and Regional Food Systems: A Report to Congress
Trends in U.S. Local and Regional Food Systems: A Report to Congress

Cornell University School of Hotel Administration - Research & Publications · 30 Oct

This report provides an overview of local and regional food systems across several dimensions. It details the latest economic information on local fo

Impacts of the Food Safety Modernization Act on On-Farm Food Safety Practices for Small and Sustainable Produce Growers
Impacts of the Food Safety Modernization Act on On-Farm Food Safety Practices for Small and Sustainable Produce Growers

Cornell University School of Hotel Administration - Research & Publications · 30 Oct

We use data from a national survey of fruit and vegetable growers to examine the current prevalence and cost burden of food safety practices required

Adoption and Coexistence of GE, Conventional non-GE, and Organic Crops
Adoption and Coexistence of GE, Conventional non-GE, and Organic Crops

Cornell University School of Hotel Administration - Research & Publications · 30 Oct

The adoption of genetically engineered (GE) crop varieties by U.S. farmers is widespread for major crops—94 percent of planted acres for soybeans, an

Should U.S. Restaurants Abandon Tipping? A Review of the Issues and Evidence
Should U.S. Restaurants Abandon Tipping? A Review of the Issues and Evidence

Cornell University School of Hotel Administration - Research & Publications · 23 Oct

Recent interest in replacing tipping with service charges or higher service-inclusive menu pricing prompts a review of empirical evidence on the adva

Hot Beverages at Quick Service Restaurant (QSR) Drive-Thru Windows
Hot Beverages at Quick Service Restaurant (QSR) Drive-Thru Windows

Cornell University School of Hotel Administration - Research & Publications · 23 Oct

The Liebeck hot coffee case is discussed, showing that the court's decision was not whimsical, but predicated on the knowledge and behaviour of McDon

The Warm Glow of Restaurant Checkout Charity
The Warm Glow of Restaurant Checkout Charity

Cornell University School of Hotel Administration - Research & Publications · 15 Sep

Checkout charity is a phenomenon whereby frontline employees (or self-service technologies) solicit charitable donations from customers during the pa

Proceedings: Cornell Symposium: Hospitality, Health & Design HHDS2016 In Search of a Healthy Future
Proceedings: Cornell Symposium: Hospitality, Health & Design HHDS2016 In Search of a Healthy Future

Cornell University School of Hotel Administration - Research & Publications · 14 Sep

[Excerpt] The purpose of this conference therefore is to bring together academic scholars and industry leaders who have interest in exploring the rap

The Food-Service Industry: Best of Times, Worst of Times
The Food-Service Industry: Best of Times, Worst of Times

Cornell University School of Hotel Administration - Research & Publications · 15 Jun

Technology has long been a factor in restaurants’ back-of-house operations, but the actual amount of automation depends on the restaurant operator’s