• Login
    View Item 
    •   Home
    • Doctoral Degree Granting Institutions
    • SUNY Polytechnic Institute
    • SUNY Polytechnic Institute Master's Theses and Projects
    • SUNY Polytechnic Institute Information Design + Technology (IDT) Program Theses and Projects
    • View Item
    •   Home
    • Doctoral Degree Granting Institutions
    • SUNY Polytechnic Institute
    • SUNY Polytechnic Institute Master's Theses and Projects
    • SUNY Polytechnic Institute Information Design + Technology (IDT) Program Theses and Projects
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Browse

    All of SUNY Open Access RepositoryCommunitiesPublication DateAuthorsTitlesSubjectsDepartmentThis CollectionPublication DateAuthorsTitlesSubjectsDepartmentAuthor ProfilesView

    My Account

    LoginRegister

    Campus Communities in SOAR

    Alfred State CollegeBrockportBroomeCantonDownstateDutchessEmpireFarmingdaleFinger LakesFredoniaHerkimerMaritimeNew PaltzNiagaraOld WestburyOneontaOnondagaOptometryOswegoPlattsburghPurchase CollegePolytechnic InstituteSUNY Office of Workforce Development and Upward MobilitySUNY PressUpstate Medical

    Statistics

    Most Popular ItemsStatistics by CountryMost Popular Authors

    Climate Change: Restaurant and Employee Awareness Through the Use of Tutorials

    • CSV
    • RefMan
    • EndNote
    • BibTex
    • RefWorks
    Thumbnail
    Name:
    Final_Thesis_Rowe.pdf
    Size:
    932.8Kb
    Format:
    PDF
    Download
    Average rating
     
       votes
    Cast your vote
    You can rate an item by clicking the amount of stars they wish to award to this item. When enough users have cast their vote on this item, the average rating will also be shown.
    Star rating
     
    Your vote was cast
    Thank you for your feedback
    Author
    Rowe, Amy
    Keyword
    Climate change
    Greenhouse gas emissions
    food waste
    water waste
    restaurant sustainability
    farm-to-table
    tutorial learning
    infographics
    restaurant employee awareness
    restaurant employee education
    best practices
    Nestle
    McDonald’s
    National Restaurant Association
    Social Learning Theory
    Design Principles
    Heirarchy of Needs
    Color
    https://myidtthesis2015.wordpress.com
    Show allShow less
    Date Published
    2015-12
    
    Metadata
    Show full item record
    URI
    http://hdl.handle.net/20.500.12648/1003
    Abstract
    Restaurants have a profound affect on climate change because of the large amounts of water and food that is discarded by the food industry on a daily basis. Most restaurant employers are not educated enough about food waste and its affect on climate change; so, these employers do not educate their employees on the best practices to avoid food waste. However, many companies use multimedia learning to train employees on menu offerings, company policies, payroll or other pertinent information, but do not use the opportunity to educate employees and customers about the food industry’s affects on climate change. Tutorials with infographics are a large part of multimedia learning because it offers a way for learners to do things, such as, selfinteract, read, solve problems, and answer questions. With distance learning becoming more and more popular, tutorial style teaching is as well. Multimedia learning aids are costeffective for restaurants because it accommodates multiple learning styles while covering a lot of material at once. As demonstrated by this project’s website, tutorials and infographics, when used in a multimedia setting, can motivate restaurant employees to learn about important issues, like climate change. This paper seeks to find, and to discuss, what restaurants are doing to educate employees about climate change, what the significance of climate change means to a restaurant’s best practices, and how multimedia learning can educate and influence restaurant employees to move toward best practices which will then help reverse the effects of climate change.
    Collections
    SUNY Polytechnic Institute Information Design + Technology (IDT) Program Theses and Projects

    entitlement

     

    Related items

    Showing items related by title, author, creator and subject.

    • Thumbnail

      Globalization of Sushi From the water to the market to restaurant to the plate  

      STARK-MULTER, Spencer (2020)
      How sushi came to be was originally a way of preserving fish using fermented rice. Since the process for fermenting rice was time consuming by the time the fish was ready to be eaten the rice could no longer be eaten. Originally the rice was disposed of and not consumed. The process for fermenting rice was time consuming. The changes in the diet of the modern family as affected by the globalization of sushi. The research method is based on peered reviewed articles, popular articles, and a few books. A lot of articles touched base with a Professor of Anthropology and Japanese studies Theodore C. Bestor. What I found from this study is that sushi is truly a global food. By incorporating different fish as well as various products from around the world sushi started to appeal to a greater audience. With this new appeal we found that the Japanese were starting to immigrate to other countries bringing with them their culture which included their diet. What was learned by these chiefs was that in order to relate to the residence of their new host country they needed to incorporate ingredients that were more common to where they live now. By doing this the chiefs were able to sneak in their own delicacies. As more and more opened with varied menus it was found that people were becoming more willing to try dishes like raw fish otherwise known as sushi. Sushi, Fermented rice, raw fish, vinegar, Japan  
    • Thumbnail

      Exploring the Determinants of Tipping: A Case Study of a Chain Restaurant in New York

      COLON, Justin (2020)
      Abstract Tipping in restaurants has for a long time been considered a norm and a way of appreciation for the service offered. However, tipping itself is considered arbitrary and even unfair as the basis for tipping is often not clearly defined. In this paper, I conduct a study at Chili’s restaurant in New York with 20 full-time wait staff over a period of 16 weeks from May 2019 to the end of July 2019 by using data collected from surveys prompted by payment kiosks. The study uses an OLS regression to examine whether the following variables were associated with greater tip amounts per hour and per guest: the gender of the server, the attentiveness score the server received, the servers’ years of experience, and the number of problems customers indicated with their dining experience. The preliminary results in this study indicate that the greater server experience (as measured by the length of time employed as a server at Chili’s) is positively and significantly correlated with greater tip amounts. Attentiveness, customer problems, and the gender of the server were found to be not significant.   
    • Thumbnail

      Digital and Social Media Marketing Strategies of American and Canadian Restaurants in a Pandemic

      Gultek, Mark (Journal of Marketing Management, 2021)
      This paper examines the impacts of COVID-19 pandemic on restaurant marketing practices and outlines a two-pronged approach of analyzing digital marketing and social media platforms that restaurants use to market their product. The presence of COVID-19 information and practices in these marketing platforms is explored in a comparison model of restaurants between the United States and Canada. Understanding the marketing impact of these practices during a global pandemic can provide actionable insights to promote development and sustainability in the restaurant industry. Since very little research has examined the marketing strategies of restaurants during a pandemic as well as exploring a country comparison model to shed light on the global aspects of it, this paper is one of the frontier studies looking critically at the potential impacts of the COVID-19 pandemic on the restaurant industry.

    DSpace software (copyright © 2002 - 2025)  DuraSpace
    Quick Guide | Contact Us
    Open Repository is a service operated by 
    Atmire NV
     

    Export search results

    The export option will allow you to export the current search results of the entered query to a file. Different formats are available for download. To export the items, click on the button corresponding with the preferred download format.

    By default, clicking on the export buttons will result in a download of the allowed maximum amount of items.

    To select a subset of the search results, click "Selective Export" button and make a selection of the items you want to export. The amount of items that can be exported at once is similarly restricted as the full export.

    After making a selection, click one of the export format buttons. The amount of items that will be exported is indicated in the bubble next to export format.