Submissions from 2013
Public Dining in Dublin: The History and Evolution of Gastronomy and Commercial Dining 1700-1900, Máirtín Mac Con Iomaire
Submissions from 2012
The Development of Molecular Gastronomy as a Subject Discipline at the Dublin Institute of Technology, Roisin Burke, Pauline Danaher, and Mark Traynor
A Rough Look at the Shifting Effects on Learning Through Student Work Placement, Frank Cullen
Women are the Dominant Decision Makers when Selecting Restaurants to Dine, Frank Cullen
An Investigation in the Development of Europe's Erasmus Internship Policy, Frank J. Cullen
Chef Liam Kavanagh (1926-2011), Máirtín Mac Con Iomaire
Coffee Culture in Dublin: a Brief History, Máirtín Mac Con Iomaire
From Galway to Soho, Máirtín Mac Con Iomaire
Selecting Trainers to Successfully Manage Food Safety, James Peter Murphy
Response Surface Methodology Guided Release of Two Acetate Volatiles From an Oil-in-Water Emulsion, Mark Traynor, Roisin Burke, and Catherine Barry-Ryan
Submissions from 2011
Molecular Gastronomy in Ireland, Roisin Burke, Mark Traynor, and Juan Valverde
Do Organic Cherry Vine Tomatoes Taste Better Than Conventional Cherry Vine Tomatoes? A Sensory and Instrumental Comparative Study from Ireland, Clare Gilsenan, Roisin Burke, and Catherine Barry-Ryan
Culinary voices: perspectives from Dublin restaurants, Máirtín Mac Con Iomaire
The Changing Geography and Fortunes of Dublin Haute Cuisine Restaurants, 1958-2008, Máirtín Mac Con Iomaire
Irish Culinary Manuscripts and Printed Books:a Discussion, Máirtín Mac Con Iomaire and Dorothy Cashman
Irish Corned Beef: A Culinary History, Máirtín Mac Con Iomaire and Pádraic Óg Gallagher
Leitrim Chefs Produce Lavish Irish Banquet at Oxford Symposium, Máirtín Mac Con Iomaire and Pádraic Óg Gallagher
Royal Pomp: Viceregal Celebrations and Hospitaity in Georgian Dublin, Máirtín Mac Con Iomaire and Tara Kellaghan
The Current State of Cooking in Ireland: The Relationship between Cooking Skills and Food Choice, Máirtín Mac Con Iomaire and John Lydon
Driving Beer Sales Through Focused Thinking, James Murphy
Improve Your Wine Sales:Host a Wine Tasting Evening, James Peter Murphy
Creativity Can Help Your Bar, James Peter Murphy
Submissions from 2010
The Pig in Irish Cuisine and Culture, Máirtín Mac Con Iomaire
A Masters Guide to New Zealand Wines, James Peter Murphy
Cocktails Tools, Techniques & Recipes, James Peter Murphy
Correctness and Creativity:The Cornerstone of Classic Cocktails, James Peter Murphy
Fire Safety Strategy, James Peter Murphy
Improving Customer Service – The Mystery Shopper Approach, James Peter Murphy
Inclusion for Customer with Disabilities, James Peter Murphy
Irish Bartenders Tour Holland, James Peter Murphy
Meeting the Trades:Educational Needs, James Peter Murphy
Molecular Mixology:the New Frontier for Cocktails, James Peter Murphy
Shooters:Mini Marvels of the Bar, James Peter Murphy
The Right Menu Can Deliver Great Food Profits, James Peter Murphy
Time to Plan your Change Strategy, James Peter Murphy
Submissions from 2009
The Language of Food: A Review of the 2009 Oxford Symposium on Food and Cookery, Máirtín Mac Con Iomaire
The Potato in Irish Cuisine and Culture, Máirtín Mac Con Iomaire and Pádraic Óg Gallagher
Bar Design:Form meets Function, James Peter Murphy
Commitment Equals Success in Cocktail Making, James Peter Murphy
Festive Season is the Perfect Time to Pair Food with Cocktails, James Peter Murphy
Managing Food Costs Means Improved Profitability, James Peter Murphy
Professional Bodies Can Benefit your Career, James Peter Murphy
Promoting Bar Sales, James Peter Murphy
Returning to the Grail of Customer Knowledge, James Peter Murphy
Service Essential to the Late Night Experience, James Peter Murphy
Strong Merchandising Can Drive Sales, James Peter Murphy
Strong Merchandising Can Drive Sales, James Peter Murphy
The Importance of Cellar Safety, James Peter Murphy
The Personality Factor, James Peter Murphy
The Uniform:a combination of Style and Philosophy, James Peter Murphy
Submissions from 2008
1911 Census Facility on Edwardian Restaurant Workers in Dublin, Máirtín Mac Con Iomaire
Searching for Chefs, Waiters and Restaurateurs in Edwardian Dublin: A Culinary Historian's Experience of the 1911 Dublin Census Online, Máirtín Mac Con Iomaire
Understanding the Heat - Mentoring: A Model for Nurturing Culinary Talent, Máirtín Mac Con Iomaire
Building Your Food Business:a Practical Guide, James Peter Murphy
Cocktails for Pleasure and Profit, James Peter Murphy
Conflict and Violence Prevention, James Peter Murphy
Delivering Beer Sales Opportunities, James Peter Murphy
Fire Safety:the Concern of All, James Peter Murphy
Insurance Remains a Vital Concern, James Peter Murphy
Never Underestimate the Importance of Planning, James Peter Murphy
Overcoming Staff Fraud and Dishonesty, James Peter Murphy
Planning for the Leisure Euro, James Peter Murphy
The Flexible Workforce, James Peter Murphy
Your Complete Liqueur Guide:a Gastronomic Resource, James Peter Murphy
Submissions from 2007
Theories of Learning and Curriculum Design - Key Positionalities and their Relationships, Tony Cunningham, Julie Gannon, Mary Kavanagh, John Greene, Louise Reddy, and Laurence Whitson
Food and Morality: To Eat or Not to Eat?, Máirtín Mac Con Iomaire
Bartending as a Career, James Peter Murphy
Beers Straight from the Bottle, James Peter Murphy
Classic Cocktail Guide, James Peter Murphy
Creating Memorable Gastronomic Experiences, James Peter Murphy
Delivered with Quality, James Peter Murphy
Effective Staff Management, James Peter Murphy
Managing a Flexible Workforce, James Peter Murphy
Managing the Price Factor, James Peter Murphy
Managing the Responsible Service of Alcohol, James Peter Murphy
Promoting a Cultural Diverse Workforce, James Peter Murphy
Stock Management Vital to Maintaining Profits, James Peter Murphy
The New World of Signature Cocktails, James Peter Murphy
Submissions from 2006
Designing Dining, Máirtín Mac Con Iomaire
Osteria di Passignano, Máirtín Mac Con Iomaire
Capturing the Capital in the Irish Pub Experience, James Peter Murphy
Customer Care, James Peter Murphy
Glassware Management, James Peter Murphy
Health and Safety in the Bar Trade, James Peter Murphy
Innovation in the Trade, James Peter Murphy
Sourcing and Retaining Irish Bar Staff, James Peter Murphy
Staff Training in the Off Trade, James Peter Murphy
Storing Your Wines, James Peter Murphy
Tackling Stress in the Licensed Trade, James Peter Murphy
The Perceived Barriers to Industry Education, James Peter Murphy
Time to Consider Renovation Opportunities, James Peter Murphy
Submissions from 2005
Dr. Noel Cullen:Iconic Chef and Educator, Máirtín Mac Con Iomaire
Duck Shoot: Is The Fat Duck really The World's Best Restaurant?, Máirtín Mac Con Iomaire
Is Authentic a thing of the Past?, Máirtín Mac Con Iomaire
Louis Jammet: A French Pioneer, Máirtín Mac Con Iomaire
Mike Butt...Pioneering Curry King, Máirtín Mac Con Iomaire
Organics: The Emperor's New Clothes?, Máirtín Mac Con Iomaire