Inside the operational decisions case study readers will find Catherine’s, a small restaurant with a simple but well delivered menu and an extraordinary wine list for such a small operation. The case was developed to provide students with the competencies to take on roles in entry-level management once they graduate that will allow them to grow to lead the organization in the future. Managing these establishments requires an understanding of beverages and their contribution to the profitability of the establishment as a whole. Catherine, after whom this study was written, was a caring, dedicated, and passionate educator who shared those passions with all around her. Cheers!
ApaolazaV.ParedesM. R.HartmannP.D’SouzaC. (2021). How does restaurant’s symbolic design affect photo-posting on Instagram? The moderating role of community commitment and coolness. Journal of Hospitality Marketing & Management, 30(1), 21–37. https://doi.org/10.1080/19368623.2020.176819
2.
BineshF.BelarminoA.BaiY. (2023). Exploring which factors impact restaurant willingness-to-pay by menu course. Journal of Foodservice Business Research, 1–24. https://doi.org/10.1080/15378020.2023.2281196
GursoyD.ChiC. G. (2020). Effects of COVID-19 pandemic on hospitality industry: Review of the current situations and a research agenda. Journal of Hospitality Marketing & Management, 29(5), 527–529. https://doi.org/10.1080/19368623.2020.1788231
5.
JaegarS. R.DanaherP. J.BrodieR. J. (2010). Consumption decisions made in restaurants: The case of wine selection. Food Quality and Preference, 21, 439–442. http://doi.org/10.1016/j.foodqual.2009.08.017
6.
LeungX. Y.CaiR.ZhangH.BaiB. (2024). When causal attribution meets cuisine type: How consumer power and moral identity moderate virtual kitchen patronage. International Journal of Contemporary Hospitality Management, 36(4), 1279–1298. https://doi.org/10.1108/IJCHM-12-2022-1554
7.
LinP. M. C.PengK.-L.AuW. C. W.QiuH.DengC. D. (2023). Digital menus innovation diffusion and transformation process of consumer behavior. Journal of Hospitality & Tourism Technology, 14(5), 732–761. https://doi.org/10.1108/JHTT-07-2021-0217
8.
MunS. G.JangS. (2015). Working capital, cash holdings, and profitability of restaurant firms. International Journal of Hospitality Management, 48, 1–11. https://doi.org/10.1016/j.ijhm.2015.04.003
9.
NhamoG.DubeK.ChikodziD. (2020). Restaurants and COVID-19: A focus on sustainability and recovery pathways. In NhamoG.DubeK.ChikodziD.. (Eds.), Counting the cost of COVID-19 on the global tourism industry (pp. 205–224). Springer. https://doi.org/10.1007/978-3-030-56231-1_9
10.
NooneB. M.MaierT. A. (2015). A decision framework for restaurant revenue management. Journal of Revenue and Pricing Management, 14, 231–244. https://doi.org/10.1057/rpm.2015.15
RahmanI.ReynoldsD. (2015). Wine: Intrinsic attributes and consumers’ drinking frequency, experience, and involvement. International Journal of Hospitality Management, 44, 1–11. http://doi.org/10.1016/j.ijhm.2014.09.004
13.
SongH.DingQ. S.XuJ. B.KimJ.ChangR. C. Y. (2023). Typographic design of outdoor signage, restaurant authenticity, and consumers’ willingness to dine: Extending semiotic theory. International Journal of Contemporary Hospitality Management, 35(7), 2388–2409. https://doi.org/10.1108/IJCHM-05-2022-0572
14.
TanT. F.NetessineS. (2019). When you work with a superman, will you also fly? An empirical study of the impact of coworkers on performance. Management Science, 65(8), 3495–3517. https://doi.org/10.1287/mnsc.2018.3135
15.
ThachL.OlsenJ. (2015). Profiling the high frequency wine consumer by price segmentation in the US market. Wine Economics and Policy, 4(1), 53–59. https://doi.org/10.1016/j.wep.2015.04.001
16.
ThompsonK. R.BarrettE. (2016). The Millennial generation’s wine purchasing behaviors in casual-dining restaurants. Journal of Foodservice Business Research, 19(5), 525–535. http://doi.org/10.1080/15378020.2016.1192871
17.
WalkerJ. (2022). The restaurant: From concept to operation (9th ed.). Wiley.
18.
WuL.HeZ.KingC.MattilaA. S. (2021). In darkness we seek light: The impact of focal and general lighting designs on customers’ approach intentions toward restaurants. International Journal of Hospitality Management, 92, Article 102735. https://doi.org/10.1016/j.ijhm.2020.102735
19.
YuanJ. J.BaumanM. J.FernsB. H.EbrahimzadehM.AlshihaA. A. (2023). Restaurant dining environment, restaurant formality and dining involvement in the context of memorable dining experiences (Mdes). Journal of Quality Assurance in Hospitality & Tourism, 24(6), 957–984. https://doi.org/10.1080/1528008X.2022.2094848
