How Do Restaurants Grapple with Stress when Attempting to Achieve and Keep the Michelin Star? A Qualitative Investigation in the Canadian Market
Bibliographic record
Abstract
Alexander Owens Alexander Owens is a Master of Science in Tourism & Hospitality student at the University of Guelph. After completing his Bachelor of Commerce in Hospitality, Food, & Tourism Management at the University of Guelph in 2019, Alexander held numerous management roles at Marriott International over the course of 3 years prior to commencing his Master’s. These roles included Manager on Duty, Guest Services Manager, Night Audit Manager, and Housekeeping Manager. With his industry experience in upscale hotels and educational background at the University of Guelph, Alexander has developed a passion for leadership, mental health in the workplace, and disruptive technological innovations in the hospitality industry. Mark Robert Holmes Dr. Holmes is the Interim Director of the School of Hospitality, Food and Tourism Management in the Gordon S. Lang School of Business and Economics. He is also the current President of the Canadian Travel and Tourism Research Association. He holds a Bachelor of Commerce in Hospitality and Tourism Management and Master of Spatial Analysis from Ryerson University, and a PhD in Environmental Studies from York University. Holmes teaches courses in Revenue Management, Service Operations Analysis, and Operations Management, at the undergraduate and graduate levels. He also undertakes research on sustainability in the areas of tourism, food service and workplaces. Beyond his teaching and research experience, Dr. Holmes has worked for over 10 years in the foodservice industry. Cyrus Cooper Cyrus Cooper is a Full Professor and Program Coordinator at Centennial College School of Hospitality, Tourism and Culinary Arts. Cyrus has over 20 years of hospitality experience through a number of key roles within some of Canada’s most prestigious brands, namely; Director of Food and Beverage Operations for Pusateri’s Fine Foods, Director of Food and Beverage at the Granite Club in Toronto. Prior to that he worked at Oliver & Bonacini Restaurants as Director of Restaurant Operations for the brand. His signature drive, ambition and focus on service and leadership became his defining hallmark. In 2008 Cyrus was awarded one of the Ontario Hostelry Institute’s (Now KML) Top 30 Under 30. He maintains an active role as member on the selection committee for the OHI.
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How this classification was reachedexpand
Full frame machine prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.
Distilled classifier scores by category (both heads)
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.011 | 0.016 |
| Meta-epidemiology (narrow) | 0.001 | 0.001 |
| Meta-epidemiology (broad) | 0.001 | 0.001 |
| Bibliometrics | 0.002 | 0.002 |
| Science and technology studies | 0.026 | 0.017 |
| Scholarly communication | 0.007 | 0.004 |
| Open science | 0.003 | 0.005 |
| Research integrity | 0.003 | 0.005 |
| Insufficient payload (model declined to judge) | 0.004 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".