Le Cordon Bleu Australia together with the University of South Australia’s Business School will be releasing new research into the hospitality and gastronomy industry at the end of the month.
Five grants were given to ten researchers who will present their findings at a presentation on Tuesday, 29 September 2015 in the Bradley Forum, Hawke Building, North Terrace Adelaide.
The research spans across five areas which includes 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 was conducted between August 2014 and February 2015 and reflects Adelaide’s strong culinary and hospitality culture, and demonstrates how the state is leading the way by providing tangible examples of how hospitality businesses can make a positive impact on their communities and customers.
In addition to presentations from the grant recipients, industry experts including co-founder of Sarah’s Sister’s Sustainable Caf, Stuart Gifford, e-learning expert Dr. Mark Keough and senior lecturer from UniSA Dr. Freya Higgins-Desbiolles will also share their knowledge of the industry via interactive Q&A sessions.
“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,” says Derrick Casey, CEO of Le Cordon Bleu Australia.
“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.”
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.”
For more information on the presentation, click here.
