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  • Homebrew: Home Cooking for the Holidays with Chef Mark Molinaro

    Brew Your Own Magazine Issue: December 2016 Author: Chef Mark Molinaro Home Cooking "Oh there's no place like home for the holidays..." Good old Perry Como had it right – Especially if you are enjoying and cooking with homebrew. The holidays are the perfect time to celebrate and be thankful with Read more...
  • Collins: Overcoming the Customer Service Syndrome

    Overcoming the Customer Service Syndrome: How to Achieve and Sustain High Customer Satisfaction Collins, G. R. (2016). Overcoming the Customer Service Syndrome: How to Achieve and Sustain High Customer Satisfaction (3rd edition). Dubuque, Iowa: Kendall/Hunt. Overview: After reading this book, you will never feel the same about service professionals. They Read more...
  • Collins: Vendor Gifts at Indian Trails Country Club: An ethical dilemma

    Abstract Tom LaFranz, the general manager of a country club, accepted gifts from vendors who significantly increased their prices, negatively affecting the club’s profitability. The club’s board of directors and parent-company executives grapple with Tom’s seemingly unethical behavior in the absence of conduct standards. This case study scenario addresses a Read more...
  • A Spin on a Song and a Twist on a Brew

    Brew Your Own Magazine Issue: September 2016 http://byo.com/stories/issue/item/3450-a-beer-named-sous Author: Chef Mark Molinaro A Beer Named Sous The cooking term “sous vide” means “under vacuum.” It is a method that involves preparing ingredients with techniques that can include cutting, browning, and seasoning prior to placing the food item in a specialized Read more...
  • Cooking with Wine by Mark Molinaro

    WineMaker Magazine Issue: Feb/Mar 2016 https://winemakermag.com/1549-cooking-with-wine Cooking with Wine One of the cornerstones of French cuisine, of course, is wine – paired with food as well as used in cooking. Wine can create flavor in your food in a number of different ways, in anything from delicate butter sauces to Read more...
  • Reich in Restaurant Hospitality: Tip Credit Violation Suits on the Rise

    Allen Z. Reich, professor in NAU-The W. A. Franke College of Business' School of Hotel and Restaurant Management, had an article published in Restaurant Hospitality titled “Tip Credit Violation Suits on the Rise.” As an expert witness for restaurant-related lawsuits, Reich offers insight into the violation of the tip credit for non-tip Read more...
  • Jung Published in the International Journal of Contemporary Hospitality Management

    SoYeon Jung, assistant professor at SHRM, has had her paper: “The Negative Synergistic Effect of Internationalization and Corporate Social Responsibility on U.S. Restaurant Firms’ Value Performance,” accepted for publication in the International Journal of Contemporary Hospitality Management. Based upon McKercher, Law, & Tam (2006). This journal is ranked #4 in Read more...
  • Jurowski Published: Demystifying Theories in Tourism Research

    Now Published! Demystifying Theories in Tourism Research, a book with two chapters written by Professor Claudia Jurowski (Chapters 11 and 14), has just been published by Cabi. Chapter 11 is titled: "Theoretical Perspectives on Tourism and Sustainable Community Development." Chapter 14 is titled: "Theoretical Perspectives on Environmental Attitudes and Travel Read more...
  • Collins: The Rise of Robotics in Hospitality

    Increased functionality and declining costs raise the appeal for service-oriented robots HITEC 2015 Special Report Full article HERE  | Full publication HERE "Some may think the title of this article is an oxymoron. How could robots replace the warmth and personal attention from well-trained employees? And why would hospitality businesses Read more...
  • Molinaro: Grilling with Homebrew

    Executive Chef Mark Molinaros' article, "Grilling with Homebrew: Put some brew in your next barbecue," was published in the July-August 2015 issue of Brew Your Own magazine. Synopsis ...The adventurous nature of craft brewers paired with the artistic nature of passionate cooks is a recipe for continued hope in American Read more...
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