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Submissions from 2022

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Developing Tasty and Nutritious Sustainable Foods Using Note by Note Cooking and 3D Food Printing, Roisin Burke, Pauline Danaher, and Maria Peña Niebuhr

Submissions from 2021

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New Beginnings in Reading (Irish) Literature: A Gastrocritical look at George Moore's 'Home Sickness' and Colm Toibin's Brooklyn, Anke Klitzing

Submissions from 2020

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A Class Act - Revising Food Classifications to Enable Automated Assessment of Compliance with Food-based Dietary Guidelines, H. Al-Sehaim and F. E. Douglas

Submissions from 2018

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Project-Based Learning and Note by Note Cooking: Two ingredients to Enhance Student Learning and Creativity, Roisin Burke and Pauline Danaher

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The Power of Wine Language - Critics, Labels and Sexism, Diarmuid Cawley

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Investigating the Enduring Fascination with Dublin's Victorian Pubs, James Peter Murphy

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The Wine Tasting Experience: A Profit Generator, James Peter Murphy

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Training of a New Generation of Talents Capable of Working Across Borders and Sectors, with an Inclusive Approach of Food Innovation: the Case of FIPDes, the ERASMUS Mundus Joint Master’s Degree in Food Innovation and Product Design., Barbara Rega, Marwen Moussa, Isabelle Laissy, Clemence Mian, Roisin Burke, Anna Cruickshank, Erik Andersson, Daniel Hellstrom, Paola Piombino, and Paola Vitaglione

Submissions from 2017

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An Investigation of the Factors Influencing Consumer Wine Choice, Margaret Connolly

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Memories and the Wine Tourism Experience, Margaret Connolly

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Embedding Ethical and Sustainable Thinking in the Entrepreneurial Mindset, Kathleen Farrell

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Working from home: A double edged sword, Kathleen Farrell

Submissions from 2016

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Exploring the Influence of Holidaying in Wine Producing Countries on Consumer Wine Choice, Margaret Connolly

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Examining Best Practice for a Post-Graduate Module in Food Entrepreneurship, Kathleen Farrell

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Careers in Culinary Arts, James Peter Murphy

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Overcoming Fraud & Dishonesty in the Hospitality Industry, James Peter Murphy

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Poitín – a Spirit of Rebellion and Inspiration, James Peter Murphy

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Service, Sale and Marketing of Alcohol for the Tourism, Hospitality and Retail Industries, James Peter Murphy

Submissions from 2015

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Structured Work Placement within the School of Culinary Arts and Food Technology: A Focus on Mobility Matters and Measured Outcomes, Franklyn Jacoby, Frank Cullen, and Stephen Shanley

Submissions from 2014

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Are Your Cellars Safe?, James Peter Murphy

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Cocktails: Profitable Assets or Expensive Beverage Offerings, James Peter Murphy

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Craving Alcohol, James Peter Murphy

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Developing Craft Beer Sales Opportunities: the Beer Tasting Experience, James Peter Murphy

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Managing the Responsible Service of Alcohol: Are We Meeting Our Obligations?, James Peter Murphy

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Reducing Conflict and Violence in Hospitality Establishments., James Peter Murphy

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Seeing Others as Others See Us, James Peter Murphy

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Waste Management and Energy Recovery: a Significant Business Issue, James Peter Murphy

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Developing Food Provenance in the 'Boyne Valley', Dermot Seberry

Submissions from 2013

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‘[os mentis] mouth to mouth’ with Nicola Masciandaro, Máirtín Mac Con Iomaire, Edia Connole, Patrick Zaidan, and Scott Wilson

Submissions from 2012

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Dublin's Eucharistic Congress, Kevin Griffin, Hadil Faris, and Anne Griffin

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The Challenge of Implementing a Sustainable Tourism Assessment Tool in an Urban Environment, Kevin Griffin, Sheila Flanagan, and Jane Fitzgerald

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The Hotel as the Holiday/Stay destination: Trends and Innovations., Gereva Hackett and Detta Melia

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Shaken not Stirred – The Evolution of the Cocktail Shaker, James Peter Murphy

Submissions from 2011

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ACHIEVingSustainable Tourism Futures: Putting the DIT-ACHIEVModel into Practice, Jane Fitzgerald, Sheila Flanagan, and Kevin Griffin

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Putting the DIT-ACHIEV Model into Practice “Empowering the Tourism Industry”, Kevin Griffin, Sheila Flanagan, and Jane Fitzgerald

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Corned Beef: an Enigmatic Irish Dish, Máirtín Mac Con Iomaire and Pádraic Óg Gallagher

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Corned Beef: An Enigmatic Irish Dish, Máirtín Mac Con Iomaire and Padraig Og Gallagher

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How do Doctoral Research Academics Perceive their Research Activities to be of Benefit to Undergraduate Students?, James Mc Cauley

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Key Factors that Inhibit and Facilitate the Integration of Transferable Skills into Higher Education, James Mc Cauley

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Towards the Integration of Key Skills (KS) into an Undergraduate Curriculum in an Irish Higher Education Institution (HEI), James Mc Cauley

Submissions from 2010

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Hidden Voices from the Culianary Past: Oral History as a Tool for Culinary Historians, Mairtin Mac Con Iomaire

Submissions from 2009

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The History of the Potato in Irish Cuisine and Culture, Mairtin Mac Con Iomaire and Pádraic Óg Gallagher

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An Investigation of the Sensory Properties of Legumes as Influenced by Irish Consumer's Knowledge and Acceptance., Anne O'Leary, Therese G. Cadden, and Ivano Caprioli

Submissions from 2008

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Managing a Flexible Workforce, James Peter Murphy

Submissions from 2007

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Exploring the Linkage between Work Flexibility and Work-life Balance in the Hospitality industry, Kathleen Farrell

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The History of Eggs in Irish Cuisine and Culture, Mairtin Mac Con Iomaire and Andrea Cully

Submissions from 2006

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The History of Seafood in Irish Cuisine and Culture, Mairtin Mac Con Iomaire

Submissions from 2004

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Mentoring: a model for the future nurturing of Culinary Talent, Mairtin Mac Con Iomaire

Submissions from 2003

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The Pig in Irish Cuisine past and present, Mairtin Mac Con Iomaire