ABSTRACT. Aging is a globally recognized emergency that every industry should familiarize with to grasp emerging business opportunities while coping with its challenges. Restaurants and other F&B outlets urgently need to consider how aging could affect their customers’ preferences and choices and how aging creates impairments to their successful eating experience. Awareness of this could help restaurant managers design great experiences for their customers, maximizing opportunities of serving older individuals and minimizing the challenges coming from aging. This could also support restaurants and other F&B outlets in strategizing for better businesses while emphasizing sustainable practices in their operational models. This paper aims: 1) to shed light on how aging and its physical, sensory, psychological, and cognitive changes might influence customers’ consumption patterns and might alter their preferences and affect the level of satisfaction; 2) to explore the role of immersive settings as an enabler for better dining out experiences thanks to the multisensory approach; 3) and to introduce propositions for future research attention.

ABSTRACT. This paper proposes a model framework for an American university to implement a job shadow strategy for professorial learning enrichment and development for European institutions participating in the Erasmus+ program. Through case study methodology, this paper provides processes and procedures for building an effective project plan through a three-phase approach of Planning, Execution and Evaluation with principles drawn from research on best practices of collaboration and partnership between organizations. The findings and outcomes indicate successful implementation and execution of the project plan which also identifies essential components for mutual achievement and benefit.