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This paper aims to provide a base line of the types of menu items that are sold in American chain restaurants that have bars. The term “bar food” is defined for these types of foods.

The research method used the internet to collect all data listed in the appetizer section of the menu. Restaurants were also anecdotally coded as to type of restaurant.

There were 66 restaurants with a total of 67 unique bar menu items. The conclusion was that among all restaurants there were very few bar items that appeared on “most” menus. Only four items were statistically greater than 50 percent of all menu items. When restaurants were coded by ethnic type or style the number of common menu items increased.

This paper defines bar food and for restaurant managers points out the possibility of using bar food offerings as a differentiating factor relative to competitors.

This paper defines bar food and its use in food service.

The purposes of this paper are to extend the shelf life of juice/fluids and reduce the thermal damage of their functional components. Thermal processing is a universal method used to extend the shelf lives of juice/fluids. However, combination processing thought to be beneficial in extending the shelf life with least possible thermal damage. The shelf life of the two thermally processed appetizer beverages, i.e. ginger beverage and karpurvalli beverage was established up to six months.

Both appetizer beverages were processed using irradiation in combination with heat treatment. A short thermal treatment at 95°C for 5 minutes was given to the bottled beverages, and these were then irradiated with different dosages of 1, 2 and 3 kGy. The samples were stored at room temperature (18-33°C), as well as at 37°C and periodically analysed for changes in pH, acidity, TSS, browning index, antioxidant activity and gingerol/carvacrol contents and for their microbiological quality.

The results revealed that in both products, the antioxidant activity and the gingerol/carvacrol content reduced, making these microbiologically safe up to eight months. However, combination of irradiation was not found suitable for the appetizer beverages due to more than 50 per cent losses in the functional components.

The combination of thermal and irradiation processing was effective to ensure microbial safety and extend the shelf life of beverages. However, it may not be suitable for preserving all functional properties.

The outcome is result of original work done, and information provided can be a preamble to the researchers targeting improved stability of functional beverages.

In the age of “big data,” one of the most important capabilities that differentiates the winners from the losers in the intensely competitive grocery market is how successfully a firm can harness its vast amounts of shopper data to become more shopper-centric. Grocery retailers struggle with how to manage the tremendous amount of data available to them and best leverage their frequent shopper data to derive insights. These data also present an opportunity for academic research on decision-making and evaluation of strategic initiatives. This chapter discusses three case studies that illustrate the various capabilities of frequent shopper data in generating shopper insights. Specifically, using frequent shopper data for millions of shoppers, the three case studies demonstrate how frequent shopper data can be used as an important information asset for understanding differences and similarities among different shopper groups (Case Study 1), as a means to assess the effectiveness of store redesigns/environment changes (Case Study 2), and as a key tool for evaluating program success (Case Study 3). The chapter concludes with a discussion of how successful collaboration between practitioners and academics can be a boon to both business success and academic research.

This chapter aims to record the potency of Indonesian culinary products as a part of the tourism ecosystem for key regions in the country. In achieving its objectives, a thorough description and a model were used to explain the phenomenon in different locations. Ten culinary destinations which represent six areas of Indonesia were examined. The observed variables included the type of culinary offering, its history or storytelling behind its involvement, and the location of the production. It was found that the concept of building a supportive tourism ecosystem for development has only been applied in some areas. Except for Bali and Jogjakarta, other destinations are not yet ready to support culinary tourism developments.

This paper provides an analysis of the consumer buying decision process and discusses its impacts and implications for Internet retail store design. The paper begins with a brief overview of the consumer buying decision process, extracts desirable characteristics for an e‐commerce site, and evaluates a number of online stores and its corporate business characteristics. The implications for managers are to analyze the buying decision process and incorporate the requirements into the e‐commerce planning.

PPlants have been grown for natural dyes to produce a wide range of colors.. N Natural dyes become increasingly important these days as synthetic dyes cause serious damage to the environment and have to be replaced. The published records show that Turkey has about 10,000 taxa of higher plants, 145 of which come from 92 genera and 51 families and can be used as dyeing sources of 17 colors. The most common families used for dyeing are Asteraceae, Rosaceae, Lamiaceae, Polygonaceae and Euphorbiaceae, and the dominating genera are Rumex, Anthemis, Euphorbia, and Salvia. Dye plants are of great medicinal value as well and can be used for producing antihelmintic, antiseptic, appetizer, carminative, diuretic, exudative, laxative, sedative and stomachic preparations.

While the links between customer word-of-mouth and desirable organizational outcomes have been widely studied, the possibility that customers might routinely exaggerate their consumption experience stories has been neglected. The paper aims to discuss this issue.

The first exploratory study examined exaggerated and unexaggerated word-of-mouth and the targets of such activities. The second exploratory study focussed on customer-exaggerated negative word-of-mouth and its drivers. The two experimental studies generated deeper insights into attributions of service failure and exaggerated negative word-of-mouth.

This research explicitly addresses customer exaggeration regarding service consumption and the reasons customers engaged in such behaviors. Study 1 focussed on the scope and targets of exaggerated word-of-mouth, and Study 2 concentrated on identifying the drivers of exaggerated negative word-of-mouth. Studies 3 and 4 experimentally elucidated the cognitive mechanisms leading to exaggeration.

Contributions include deeper understanding of the phenomenon of exaggerated negative word-of-mouth and developing and testing a model of the factors associated with consumers’ exaggerated negative word-of-mouth.

Implications include possible organizational and public policy actions to prevent Pinocchio customers from exaggerated negative word-of-mouth.

This paper explores the nature and scope of exaggerated customer word-of-mouth and contributes insights in four ways. First, this research explores the scope of consumer exaggeration during word-of-mouth storytelling and the intended targets of such communications. Second, this research focusses on exaggerated negative word-of-mouth and develops a conceptual model of the drivers of such activity. Third, the theory is tested and contributes empirical insights into exaggerated negative word-of-mouth. Fourth, through experiments, insights are gained into the cognitive mechanisms leading to exaggeration and the effects of attribution differences in personal vs service provider blame.

Introduces the special edition of EJM Vol. 14 No. 7, 1980, which is involved with use and potential use of multivariate techniques as an aid to marketing decision making. States that marketing practitioners seem less ready to join in the revolution and embrace the power of new techniques. Posits that management and researchers have a lack of communication problem which means a ‘switch‐off’ by management when information is presented in a form which is unfamiliar. Goes on to discuss marketing decision support systems and uses a figure for emphasis, using this as a critical appetiser for the techniques that follow. Closes by saying the techniques available form comprehensive sets of tools to aid the interpretation and presentation of that information.

The purpose of this paper is to provide substantive information for academic libraries in the Caribbean to consider the benefits of implementing augmented reality (AR) for greater access and usage of their services.

A qualitative method with the usage of questionnaires as well as the content analysis was used for data collection.

The research discovered that there is an impending need for AR in academic libraries, especially in this 21st century filled with ever-evolving technological advancements. Additionally, the research outlined the importance for academic libraries to tap into this are for greater access to its services by students off-campus as well as the physically challenged individuals.

This paper will only be focusing on the benefits of AR for academic libraries and their furtherance. It will not attest to the cost of implementation as well as it will not consider the maintenance of it for academic libraries in the Caribbean.

The research disclosed numerous benefits for academic libraries in the Caribbean in developing AR collections. Additionally, with the increasing use and development of technologies in libraries, it is the ideal medium for distance learning as well as greater access to libraries by its students and other users.

This paper is the penultimate appetizer for the AR conversation and, by extension, implementation. Additionally, it sets the framework for researchers and practitioners that the application service is lacking despite the rise of technological advancements in the Caribbean.

The purpose of this paper is to develop a multi‐dimensional, holistic model that: avoids the variable interdependency found in earlier tools; and integrates multiple factors that characterize menu item costs more accurately by considering more than gross profit.

Using data gathered during a three‐month period from three same‐brand units of a full‐service chain restaurant firm, the paper applies data‐envelopment analysis (DEA), a non‐parametric approach that accounts for both controllable (discretionary) and uncontrollable (non‐discretionary) variables, producing a single relative‐to‐best index based on an efficiency rating calculated on a 0 to 1 scale.

The findings suggest that the DEA‐equipped model, which is not constrained by the limitations of traditional matrix approaches, supports a more robust approach by incorporating more cost determinants than traditional menu engineering approaches.

The paper consists of only a single restaurant concept and the evaluation results are purely theoretical. Future research should include the application of the menu analysis recommendations to an actual menu to determine the effectiveness of the model on actual operation profitability.

The research suggests that DEA is an effective tool in the evaluation of a restaurant menu by evaluating individual menu items based on attributes of labor and profitability factors.

The paper shows that by combining DEA with traditional menu analysis methodologies, a more efficient menu analysis tool may be utilized to evaluate menu items without the arbitrary allocation of non‐food costs.