Le Cordon Bleu Australia, in partnership with the University of South Australia’s Business School, will release new research for the hospitality and gastronomy industry at a presentation on Tuesday, 29 September 2015 in the Bradley Forum, Hawke Building, North Terrace Adelaide. The event will feature a line-up of researchers who are exploring best practices.
In conjunction with tourism and hospitality industry leaders and local restaurant owners, five grants were given to ten researchers with support from both the Business School of South Australia and Le Cordon Bleu Australia. These grant recipients will present their research across five areas which include event leveraging of local tourism and hospitality business, innovative business models implemented by general hotels, restaurant menus and effects on customer’s attitudes and behaviours, useful teaching skills in the hospitality industry and restaurant sustainability practises.
The research, which was conducted between August 2014 and February 2015, reflects Adelaide’s strong culinary and hospitality culture; showing how this growing culinary capital is leading the way by providing tangible examples of how businesses in the three industries can make a positive impact on their communities and customers.
Featuring both a presentation and an interactive Q&A with each grant recipient, the event will offer insightful research as well as stimulating ideas with some of the most knowledgeable in the industry, including co-founder of Sarah’s Sister’s Sustainable Café, Stuart Gifford, e-learning expert Dr. Mark Keough and senior lecturer from UniSA Dr. Freya Higgins-Desbiolles.
Derrick Casey, CEO of Le Cordon Bleu Australia, says the research gives grant recipients the opportunity to find current and new practises to assist the future of the hospitality industry such as sustainable practises.
“More than ever, issues such as restaurant sustainability are becoming a pressing issue. Australians and the rest of the world need to be responsible and accountable for the food produced, consumed and wasted, and we want to help find the best way to combat it.”
“What is great about these research grants is that they give Le Cordon Bleu and UniSA researchers the opportunity to work together to investigate the best practises in the three industries and how they can be applied across the whole field in both Australia and the globe” Casey said.
Associate Professor Howard Harris from the University of South Australia Business School says the practical research tackles real world problems.
“Our tourism and hospitality research and our researchers have been highly ranked in international assessments. Working with Le Cordon Bleu gives us further credibility as well as insight into the hospitality and gastronomic sector to provide stronger findings that apply to Australia’s hospitality and tourism sector.”
This is the third year research grants have been awarded to researchers. Each year, the program distributes around $100,000 with the goal to link industry, educators and researchers in the field of gastronomy and hospitality.
UNISA AND LE CORDON BLEU LINE-UP
Tuesday, 29 September 2:00pm – 6:00pm
Bush to Table: Connecting the restaurant and catering sector with Indigenous food producers for their mutual benefit Presented by: DR. FREYA HIGGINS-DESBIOLLES
Event leveraging of local tourism and hospitality business: A case of South Australia Presented by: DR. SUNNY LEE
Innovative business models implemented by general hotels: Stage 2 (Paper and workshop development) Presented by: DR. PETER BALAN
Restaurant Menu Information and Its Effects on Customer Attitudes and Behavioural Intentions: Implications for International Hospitality Management Presented by: DR. ROB HALLAK
New perspectives on the classroom: A comparative study of different “flipped classroom” models in use Australia and India establishing the most useful teaching and learning practices for hospitality management studies Presented by: DR. MARK KEOUGH
A taste of Sustainability: Case Studies of sustainable café’s in Australia Presented by: DR. FREYA HIGGINS-DESBIOLLES
To find out more head here.