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Hosts E-Newsletter: Issue 7, 2018 Vocational Training Council

Hosts E-Newsletter: Issue 7

HoSTS e-Newsletter

Scholarship for HoSTS Diploma of Foundation Studies Graduates

IVE HoSTS students celebrate their success

Training ground to groom future sommeliers

Top-up degree scholarships help IVE graduates shine in the world

Overseas industry attachment is an awesome way to learn

International Exposure for HoSTS Students


Training The Multi-Generational Workforce, Jamie Fredericks 2018 Johnson & Wales University - Providence

Training The Multi-Generational Workforce, Jamie Fredericks

Hospitality Graduate Student Scholarship

The range in generations of employees is creating differences unseen in the workplace, until now. According to Keene et al. (2015), Baby Boomers were born between 1945 and 1964; Generation Xers were born between 1965 and 1980; and Millennials were born between 1981 and 1996. This broad range of ages means that employees can now be anywhere from 22 to 73 years of age. That fifty-plus-year gap is causing frustration, stress, and confusion among employees. Each generation has been influenced by certain social and economic transitions, technological advancements, and organizational developments that have led them to develop different views of ...


Glossary Of Business Evidence, Paul C. Boyd 2018 Johnson & Wales University - Providence

Glossary Of Business Evidence, Paul C. Boyd

MBA Faculty Conference Papers & Journal Articles

No abstract provided.


Organizational Downsizing: How Communication Networks Connect With Employee Performance, Alex M. Susskind, Ozias A. Moore, K. Michele Kacmar 2018 Cornell University School of Hotel Administration

Organizational Downsizing: How Communication Networks Connect With Employee Performance, Alex M. Susskind, Ozias A. Moore, K. Michele Kacmar

Center for Hospitality Research Publications

When an international hotel firm eliminated about one-quarter of the positions at its corporate headquarters, it opened a window into the turbulence that downsizing survivors experience in establishing new networks. This study shows the effects of a corporate downsizing on existing communication networks and on the employee performance that those networks support. It is in management’s interest to foster development of restored communication networks following a downsizing, because workers who feel they receive adequate job-related information are also stronger performers. Communication networks seemed to be in disarray two months after the downsizing, but employees had regained their equilibrium about ...


Back Cover, 2018 Vocational Training Council

Back Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Contemporary Sashimi by ICI

國際廚藝學院炮製的當代魚生菜式


Recipe For Success 成功秘訣, ICI Editorial Team 2018 Vocational Training Council

Recipe For Success 成功秘訣, Ici Editorial Team

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Wining and dining 美酒佳餚盛會

Art on a plate 吃的意境

Cultural cooking 烹飪文化

Keeping it sweet 甜美示範


Vanessa Im 嚴慧敏, Vivian Mak 2018 Vocational Training Council

Vanessa Im 嚴慧敏, Vivian Mak

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Founder and Administration Manager of T. Confection; Graduate of Certificate in Bakery and Pastry (Western) Course in 2005; Certified Pastry Cook by ICI & Handwerkskammer (the Chamber of Skilled Crafts) Koblenz of Germany in 2016

甜品店T. Confection創辦人兼行政經理,2005年西式包餅文憑畢業生,2016年國際廚藝學院及德國科布倫茨工藝商會認可餅師


The Bee’S Knees甜蜜回憶, Rachel Duffell 2018 Vocational Training Council

The Bee’S Knees甜蜜回憶, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

There’s a definite buzz around the beautifully crafted dishes at Tate Dining Room & Bar

Tate Dining Room & Bar精緻小巧的甜點,連蜜蜂也尋味而來


In Praise Of Sake 清酒的進擊, Rachel Duffell 2018 Vocational Training Council

In Praise Of Sake 清酒的進擊, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

From the tables of Hong Kong to Europe, North America and beyond, the traditional Japanese rice wine is increasingly being accepted as an enjoyable and versatile accompaniment to food, and not simply for dishes from the beverage’s Asian homeland.

在香港、歐洲、北美以至世界各地,日本傳統米酒不僅越來越受歡迎,更被視為與各地菜式配搭的佳品,不再局限於亞洲菜式。


Where's The Beef? 「肉」罷不能?, Tama Lung 2018 Vocational Training Council

Where's The Beef? 「肉」罷不能?, Tama Lung

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Chefs, scientists and food engineers look to the past and to the future in the race to find viable, sustainable and enjoyable alternatives to conventional animal products.

不少廚師、科學家和食品工程師都回顧過去、放眼未來,為尋找取代傳統動物肉類的食材絞盡腦汁。


Natural Pairing 天生一對, Robin Lynam 2018 Vocational Training Council

Natural Pairing 天生一對, Robin Lynam

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The potential for synergy between wineries and restaurants seems obvious today, but the winery-restaurant phenomenon is relatively new. Recent years, however, have seen such ventures flourish, and Michelin stars and multiple awards suggest it’s a marriage built to last.

今天,酒莊與餐廳相輔相成的潛力已顯而易見,以致近年才流行的酒莊餐廳如雨後春筍般發展,並屢獲米芝蓮星級殊榮及各種獎項肯定。酒莊與餐廳似乎能成為天長地久的結合。


Green Planet 綠色地球, Payal Uttam 2018 Vocational Training Council

Green Planet 綠色地球, Payal Uttam

AMBROSIA 客道 : The Magazine of The International Culinary Institute

From Paris to New York, across Asia, Africa and beyond, vegetarian dining is no longer purely the preserve of hippies and hipsters. Award-winning chefs are creating plantbased dishes that are imaginative, tasty and subtly sophisticated, as well as being healthful and environmentally friendly.

從巴黎到紐約,從亞洲到非洲,席捲全球的素食潮流已不再是趕時髦的玩意,在不少屢獲殊榮的名廚努力下,各種以植物為主的菜式不但創意滿溢和精緻可口,更符合健康和環保之道。


The Cooking Lab 美食實驗, Rachel Read 2018 Vocational Training Council

The Cooking Lab 美食實驗, Rachel Read

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Some of the world’s leading culinary innovators spill the beans on the techniques and philosophies that shape their approach to modernist cuisine.

帶領創意烹調潮流的國際頂級廚藝先鋒分享他們對現代主義烹調的看法,以及有關的技術和理念。


Land Of Diversity 中東繽紛食事, Kee Foong 2018 Vocational Training Council

Land Of Diversity 中東繽紛食事, Kee Foong

AMBROSIA 客道 : The Magazine of The International Culinary Institute

With the Middle East embracing an assortment of states, peoples and traditions, its vibrant and varied cuisine – perfected over millennia and drawing from European, Asian and African traditions and ingredients – encompasses everything from spiced meats, to healthy salads, creative seafood dishes, delicious breads and perfumed desserts.

中東地區覆蓋眾多國家,由各種各樣的族群和傳統結合而成,形成豐富多姿而千變萬化的美食佳餚。中東菜吸收了歐亞非三洲的飲食傳統和食材,經過千年來的演變和改良,發展出獨具一格的惹味香肉、健康沙律、創意海鮮、滋味麵包和芳香甜品等。


Homeward Bound 尋找家鄉的故事, Rachel Duffell 2018 Vocational Training Council

Homeward Bound 尋找家鄉的故事, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The fevered globetrotting of chef Virgilio Martínez Véliz eventually led him home to Peru, there to explore the South American nation’s extreme diversity of ecosystems, cultures, culinary traditions and ingredients.

走遍世界各地之後,秘魯名廚Virgilio Martínez Véliz落葉歸根,投身發掘祖國極度多元化的生態系統、文化、飲食傳統和食材。


Features, 2018 Vocational Training Council

Features

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.


Making The Cut入廚基本功:刀工, Rachel Duffell 2018 Vocational Training Council

Making The Cut入廚基本功:刀工, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Skilled use of the knife is essential in cooking whatever the cuisine. Perfecting the art of slicing and dicing ensures dishes always have great texture -- and also look sharp. Here we highlight five basic cuts that every chef should have in their armoury.

不管是哪個地方的廚藝,都非常著重刀工。事實上,食材切片還是切粒會影響菜餚的口感以至賣相,刀工是炮製任何菜式都必須具備的技巧。以下特別介紹五種每位廚師都需要熟習的基本切工。


Olive Offerings 橄欖入饌, Rachel Duffell 2018 Vocational Training Council

Olive Offerings 橄欖入饌, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Alongside wheat and grapes, olives complete the triumvirate of ingredients that is the basis of Mediterranean cuisine, and have been cultivated for centuries. The oil of the olive is a chef's staple, while table olives add brininess and depth to many dishes.

如果要用三種食材來概括源遠流長的地中海飲食文化,那一定是小麥、葡萄,以及橄欖。橄欖油是廚師的必備材料自不待言,就連食用橄欖也可以為許多菜式增添獨特的鹹鮮味。


Wizened Way 風乾之道, Rachel Duffell 2018 Vocational Training Council

Wizened Way 風乾之道, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Accentuate flavours and enhance nutrition with a dehydrator

風乾機能保存食物營養,令味道更濃郁


Food For Thought讀好書 吃美食, Rachel Duffell 2018 Vocational Training Council

Food For Thought讀好書 吃美食, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Compelling new cookbooks for all -- from armchair food fans and stay-at-home cooks to professionals

題材包羅萭有的烹飪新書,無論是看到美食便滿足的食家、家中大廚,還是專業廚師,都能找到心頭好


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