Open Access. Powered by Scholars. Published by Universities.®

Food and Beverage Management Commons

Open Access. Powered by Scholars. Published by Universities.®

881 Full-Text Articles 682 Authors 739790 Downloads 38 Institutions

All Articles in Food and Beverage Management

Faceted Search

881 full-text articles. Page 1 of 21.

Concurrent Mid-Late Career Workshop 2: Contemporary Women’S Leadership In The Hospitality Industry With Barbara Bowden And Thea Seargent, Barbara Bowden, Thea Seargent 2017 University of Central Florida

Concurrent Mid-Late Career Workshop 2: Contemporary Women’S Leadership In The Hospitality Industry With Barbara Bowden And Thea Seargent, Barbara Bowden, Thea Seargent

Women's Hospitality Leadership Forum

Description

Learning Objectives

  • Demonstration of leadership style and effectiveness in various segments of the hospitality and tourism industry.
  • Projecting a professional image and leading diverse teams.
  • Transforming and rebranding ourselves in the hospitality profession.
  • Identifying talent and assisting other women in the industry.

Back by popular demand, Barbra Bowden and Thea Seargent will share their own personal insights as to how female leaders build and manage teams in the fast-paced and competitive hospitality industry. Discussions will touch on strengthening your management style and overall effectiveness. The pair will also focus on how to rebrand your skill set late in your ...


Afternoon Keynote: Alpana Singh, Master Sommelier, Restauranteur And Television Host, Alpana Singh 2017 University of Central Florida

Afternoon Keynote: Alpana Singh, Master Sommelier, Restauranteur And Television Host, Alpana Singh

Women's Hospitality Leadership Forum

Learning Objectives

  • Benefits to taking responsibility for obligations, actions, and decisions along a career path in hospitality and tourism.
  • Prioritizing, creating, and managing a goal-oriented task plan.
  • Professional behavior and the adherence to local and cultural sensitivities.
  • Contributing to the improvement of the global perception of hospitality as an honorable profession.

As a young global hospitality professional, Alpana will share her life’s journey from humble beginnings to the world of high-end food and beverage. She will discuss the tenacity involved in striving for our career and personal goals while conducting ourselves professionally on an international scale. From the diversity ...


Morning Keynote Address: Mary Lynn Clark, President, Wyndham Vacation Rentals North America, Mary Lynn Clark 2017 University of Central Florida

Morning Keynote Address: Mary Lynn Clark, President, Wyndham Vacation Rentals North America, Mary Lynn Clark

Women's Hospitality Leadership Forum

A Passion for Hospitality Leadership

Learning Objectives

  • Demonstration of fairness and transparency in transactions and interactions while doing business in the hospitality and tourism industry.
  • The implementation and enforcement of policies and procedures that promote ethical practices and behaviors in hospitality.
  • How to effectively use time management skills to balance an increasingly demanding workload.

With personal experience in rapid professional growth in the hospitality industry, Mary Lynn will share with us her journey to achieving key leadership roles while demonstrating commitment and passion for the work. She will cover the importance of transparency and fairness in ethical leadership policies in ...


Opening Keynote Address: Salli Setta, President, Red Lobster, Salli Setta 2017 University of Central Florida

Opening Keynote Address: Salli Setta, President, Red Lobster, Salli Setta

Women's Hospitality Leadership Forum

The Path to Achieving Upward Career Mobility and Success in the Hospitality Industry

Learning Objectives

  • How to identify potential pathways to success over the course of your career.
  • How to professionally overcome challenges in the hospitality industry.
  • How to effectively establish your leadership role among your colleagues in the hospitality industry.
  • The importance of continuous improvement and participation in professional development in the food and beverage industry.
  • Best practices for building diverse teams in the hospitality industry.

Being successful in the fast-paced food and beverage industry requires a unique set of skills. As women in the workplace, it is important ...


School Of Culinary Arts & Food Technology Winter Newsletter 2016, James Peter Murphy 2016 Dublin Institute of Technology

School Of Culinary Arts & Food Technology Winter Newsletter 2016, James Peter Murphy

Other resources

The School of Culinary Arts & Food Technology - Winter Newsletter captured the many events, research, awards, significant contributions and special activities which the students and staff members of the school have successfully completed leading up to the Winter period of 2016.


Back Cover, 2016 Vocational Training Council

Back Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The delectable Chocolate Strawberry Crispy Dome, created by students of ICI

這款精緻美味的朱古力士多啤梨甜品是國際廚藝學院學生的作品


Recipe For Success 成功秘訣, ICI Editorial Team 2016 Vocational Training Council

Recipe For Success 成功秘訣, Ici Editorial Team

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The International Culinary Institute provides students an array of opportunities to enhance their knowledge, interact with experts, and participate in special events and competitions.

國際廚藝學院提供學生開拓人生的良機,讓他們提升知識、與專家交流互動、參與特別活動及競賽。


Mak Kam-Kui 麥錦駒, Rosa Chen 2016 Vocational Training Council

Mak Kam-Kui 麥錦駒, Rosa Chen

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Executive Sous Chef, Western Cuisine, Hong Kong Disneyland Hotel, Graduate of Master Chef in Western Cuisine Programme, International Culinary Institute

香港廸士尼樂園酒店副總廚,國際廚藝學院大師級西廚師課程畢業生


French Lessons 法式風情, Tama Lung 2016 Vocational Training Council

French Lessons 法式風情, Tama Lung

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Joël Robuchon serves up his signature Le Caviar

介紹Joël Robuchon的招牌菜Le Caviar


Growth Patterns 葡萄酒國崛起, Robin Lynam 2016 Vocational Training Council

Growth Patterns 葡萄酒國崛起, Robin Lynam

AMBROSIA 客道 : The Magazine of The International Culinary Institute

With consumption falling in many European countries, and despite a government crackdown on excess, China is not only storming up the table of wine-loving nations, but increasingly a producer in its own right.

儘管許多歐洲國家的消費能力隨經濟下滑,中央政府亦盡量節縮開支,但中國不僅一躍成為葡萄酒消費大國,更憑藉自己的力量逐漸成為葡萄酒生產國。


Moveable Feasts 舌尖上的地圖, Rachel Duffell 2016 Vocational Training Council

Moveable Feasts 舌尖上的地圖, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

International travellers are increasingly keen to understand the places they visit, and with the need to eat being universal -- and delicious food relished by people everywhere -- gastronomic tourism is taking the world by storm. It's a boom that the hospitality industry must embrace.

國際旅客愈來愈渴望了解自己造訪的旅遊地點,由於每個人都需要食物,而且任何人都喜歡可口美食,因此美食旅遊的潮流正席捲全球。這是餐飲及酒店業必須掌握的趨勢。


Cooked To Perfection 品味殿堂美饌, Thane Tierney 2016 Vocational Training Council

Cooked To Perfection 品味殿堂美饌, Thane Tierney

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Corey Lee and a dream team of imaginative chefs from 22 countries join forces to create an intriguing new dining concept at San Francisco's Museum of Modern Art.

知名大廚Corey Lee與來自22個國家、擁有豐富想像力的名廚攜手合作,為三藩市現代藝術博物館帶來迷人的美食新概念。


Acquired Tastes 洋味香港, Carol Chow 2016 Vocational Training Council

Acquired Tastes 洋味香港, Carol Chow

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Hong Kong's restaurant landscape hasn't always been as cosmopolitan as it is today. Co-founder of the city's earliest Chinese-owned French restaurant, as well as Maxim's Group, Dr James Wu traces the evolution of the local F&B industry and explains why professional training has been crucial to success.

今日香港餐飲界多彩繽紛,各國料理薈萃,但並非一直如此國際化。身為美心集團及香港首間華人開辦的法國餐廳聯合創辦人,伍沾德博士與我們回顧本地餐飲界的發展,闡釋專業廚藝訓練是成功關鍵。


The Philosopher 廚房裡的哲學家, Tama Lung 2016 Vocational Training Council

The Philosopher 廚房裡的哲學家, Tama Lung

AMBROSIA 客道 : The Magazine of The International Culinary Institute

André Chiang's unique approach to haute cuisine has taken him to number one in Singapore and quickly up the rankings of the world's most revered restaurants.

憑著獨具巧思的高級法式料理,使江振誠登上新加坡第一名廚竇座,在全球最佳餐廳的排名更迅速攀升。


World Tour: South America 世界之旅:南美洲, Rachel Read 2016 Vocational Training Council

World Tour: South America 世界之旅:南美洲, Rachel Read

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Stretching from the Amazonian rainforests to the Argentinian pampas, the sprawling continent offers up some of the world's most diverse ingredients and culinary traditions.

從亞馬遜雨林,一直延伸到阿根廷大草原,蜿蜒崎嶇的南美洲擁有世上最多元化食材與烹飪傳統。


Haute Plates 美味新境界, Chris Dwyer 2016 Vocational Training Council

Haute Plates 美味新境界, Chris Dwyer

AMBROSIA 客道 : The Magazine of The International Culinary Institute

From ancient Rome to modern-day San Sebastián, the presentation and plating of food have been an integral part of the dining experience.

從古羅馬到今日的聖塞巴斯蒂安,菜式的呈現方式及擺盤藝術成為體驗美食不可或缺的一部分。


Features, 2016 Vocational Training Council

Features

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.


What's In A Name? 必也正名乎, Catharine Nicol 2016 Vocational Training Council

What's In A Name? 必也正名乎, Catharine Nicol

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Decoding the many shades of vegetarianism

說明不同素食者的定義


Go With The Grain 百搭主食, Kate Whitehead 2016 Vocational Training Council

Go With The Grain 百搭主食, Kate Whitehead

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Domesticated in Mexico some 10,000 years ago, maise, or corn, is one of the world's most versatile grains. The most common variety is yellow, but you can also find black, purple, blue, pink and red corn. Whichever you choose, there are myriad ways to prepare this humble ingredient.

玉蜀黍或粟米為一萬年前原生於墨西哥,堪稱世上種類最多元化的穀物,除了最常見的黃色,粟米還有黑色、紫色、藍色、粉紅色和紅色等品種。然而,不管什麼顏色,這種價廉物美的食材有很多不同的烹調方式。


Give It A Whirl 扭轉乾坤, Catharine Nicol 2016 Vocational Training Council

Give It A Whirl 扭轉乾坤, Catharine Nicol

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The spiraliser puts a new spin on the traditional noodle

螺旋切片器徹底改變傳統麵條


Digital Commons powered by bepress