• Higher level hospitality qualifications: who wants them?

      Williamson, D; Harris, C; Jones, N; Goodsir, W (AUT University, 2011)
      A recent (2010) report by Business and Economic Research Limited (BERL) has highlighted concerns regarding qualification levels and productivity within the New Zealand hospitality workforce. The hospitality sector employs ...
    • Journalist Integrity or Arbiters of Taste: The Case Study of Restaurant Critic Peter Calder

      Williamson, DD; Goodsir, W; Neill, L; Brown, A (Elsevier, 2014)
      It is generally believed that the power of popular media is such that restaurants can be both positively and negatively impacted by the restaurant critic. With the growing public interest the opinions of critics are deemed ...
    • Journalistic integrity or arbiter of taste? The case study of restaurant critic Peter Calder

      Williamson, D; Goodsir, W; Neill, L; Brown, A (Elsevier, 2014)
      In these times of interactive IT it seems that ‘almost anyone’ has the potential to become a restaurant critic. However, with growing public interest in food and dining out, the opinions of dedicated food critics are ...
    • Media Images and the Gendered Representation of Chefs

      Chen, B; McIntosh, AJ; Harris, C; Goodsir, W (Taylor & Francis, 2020)
      Images portrayed in online media may influence societal perceptions of chefs, with the potential to perpetuate gender segregation in the professional kitchen. Little scholarly attention in previous research has been given ...
    • Psychosocial factors impacting job dissatisfaction and burnout in New Zealand’s hospitality industry

      Neill, LJ; Williamson, D; Powell, L; Goodsir, W (The Association of Industrial Relations Academics of Australia and New Zealand (AIRAANZ), 2015)
      Job dissatisfaction and burnout in the New Zealand restaurant industry: The mitigating impact of psycho-social factors This presentation examines the problem of job dissatisfaction in the NZ restaurant industry, how it is ...
    • Strategy communication in family owned restaurants: an informal business

      Poulston, JM; Rosalin, G; Goodsir, W (Council for Australasian University Tourism and Hospitality Education (CAUTHE), 2013)
      Many New Zealand restaurants are family-owned, operating along more informal lines than larger commercially operated businesses. This particular characteristic, and the volatile nature of the restaurant industry, can limit ...
    • The role of academic literacy in post-graduate hospitality education

      Strauss, P; Goodsir, W (Ako Aotearoa Northern Regional Hub Project Fund, 2010)
      Staff and students in the School of Hospitality and Tourism at AUT, and practitioners working in a number of hotels in Auckland, participated in a project investigating the role of academic literacy in postgraduate ...