On this page we feature work we've done here at the University of Guelph as well as work we find interesting.
August 18th, 2016
Tipping is a well-established social norm in North American restaurants. Researchers have given considerable attention to the interaction between consumers and servers, but less so to the relationships within a restaurant and even less so to restaurant managers’ perspectives. Our study, the first of its kind, used interviews and a survey to explore the perspectives of both restaurant managers and servers in identifying operational issues arising from tipping. Inequity and unfairness, loss of control of service quality, and difficulties in succession planning and promotion were identified. There is clearly a need to investigate strategies to mitigate some of these impacts.
July 27th, 2016
The alternative development paradigm promotes tourism inter-sectoral linkages to achieve a more sustainable form of development. Agriculture and tourism linkages are generally described as a means of distributing tourism benefits to host communities. The supply of local food to hotels is one channel in which these linkages can be facilitated. For decades, research has found farmers–hotel supply chain relationships to be weak resulting in economic leakages due to high food importation to support the tourism sector. A framework within which these linkages can be strengthened is proposed. Instead of the traditional cost-driven transactional management of hotel supply chains, a service-oriented farmers–hotel supply chain is proposed. This approach places a greater value on local food as it becomes part of the visitors’ service experience. Strengthened linkages using local food are expected to contribute to solving socio-economic challenges such as: unemployment among the rural poor, low income of farmers, food insecurity and poverty.
January 1, 2015
The results of this study indicate multiple relation- ships between food waste production and household shopping practices, food preparation behaviours, household waste management practices, and food-related attitudes, beliefs, and lifestyles. Notably, we observed that food awareness, waste awareness, family lifestyles, and convenience lifestyles were related to food waste production. We conclude that it is important to understand the diversity of factors that can influence food wasting behaviours at the household level in order to design waste management systems and policies to reduce food waste.
FEATURED PUBLICATIONS OUTSIDE OF OUR RESEARCH GROUP
June 10, 2028