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Food and Beverage Management Commons

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Reflective Practice Series: Selected Instructional Models Using Synchronous Video Conferencing Software, Martin W. Sivula 2018 Johnson & Wales University - Providence

Reflective Practice Series: Selected Instructional Models Using Synchronous Video Conferencing Software, Martin W. Sivula

MBA Faculty Conference Papers & Journal Articles

With the vast array of resources available to instructors, one would think that instruction and teaching would yield success for all learners. Now, well into the 21st century has much changed in the classroom? Certainly, movable desks and chairs, advanced audio and visual equipment, and a plethora of all types of technologies which might be able to enhance training and education. Over the last several decades research on individualized instruction, cognitive science, educational psychology, and multimedia instruction (to name a few) have permeated the literature on instruction. With all the research and the vast array of studies on improving ...


Law Library Blog (July 2018): Legal Beagle's Blog Archive, Roger Williams University School of Law 2018 Roger Williams University

Law Library Blog (July 2018): Legal Beagle's Blog Archive, Roger Williams University School Of Law

Law Library Newsletters/Blog

No abstract provided.


Learning To Become A Taste Expert, Kathryn A. LaTour, John Deighton 2018 Cornell University

Learning To Become A Taste Expert, Kathryn A. Latour, John Deighton

Working Papers

Evidence suggests that consumers seek to become more expert about hedonic products to enhance their enjoyment of future consumption occasions. Current approaches to becoming expert center on cultivating an analytic mindset. In the present research the authors explore the benefit to enthusiasts of moving beyond analytics to cultivate a holistic style of processing. In the taste context the authors define holistic processing as non-verbal, imagery-based, and involving narrative processing. The authors conduct qualitative interviews with taste experts (Master Sommeliers) to operationalize the holistic approach to hedonic learning, and then test it against traditional analytic methods in a series of experiments ...


Learning To Become A Taste Expert, Kathryn A. LaTour, John A. Deighton 2018 Cornell University

Learning To Become A Taste Expert, Kathryn A. Latour, John A. Deighton

Articles and Chapters

Evidence suggests that consumers seek to become more expert about hedonic products to enhance their enjoyment of future consumption occasions. Current approaches to becoming expert center on cultivating an analytic mindset. In the present research the authors explore the benefit to enthusiasts of moving beyond analytics to cultivate a holistic style of processing. In the taste context the authors define holistic processing as non-verbal, imagery-based, and involving narrative processing. The authors conduct qualitative interviews with taste experts (Master Sommeliers) to operationalize the holistic approach to hedonic learning, and then test it against traditional analytic methods in a series of experiments ...


School Of Culinary Arts & Food Technology - Summer Newsletter 2018, James Peter Murphy 2018 Dublin Institute of Technology

School Of Culinary Arts & Food Technology - Summer Newsletter 2018, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Summer Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Summer period of 2018. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school sponsors).


Who Is The Fairest Of Them All? Disney’S Depiction Of Non-Normative Embodiment In Its Villainesses, Caroline Bradley 2018 The University of Southern Mississippi

Who Is The Fairest Of Them All? Disney’S Depiction Of Non-Normative Embodiment In Its Villainesses, Caroline Bradley

Honors Theses

The world of Disney has long been criticized for the lack of empowered princesses, racial representation, and unrealistic body images in its princess films. While steps have been made to provide a fairer representation through the bodies of the princesses, there has not been much progress in the way villains’ bodies are depicted. Most Disney villains exhibit a form of disability or non-normative embodiment including missing limbs, old age, or fatness. This thesis will analyze the bodies of three well-known Disney villainesses from three different eras—The Evil Queen, Ursula, and Mother Gothel—and will demonstrate how their bodies reflect ...


Indah: The Unorthodox Rise Of A Columbian Staple, Will Helms 2018 University of South Carolina

Indah: The Unorthodox Rise Of A Columbian Staple, Will Helms

Senior Theses

Over the course of several weeks, I conducted a series of observations at Indah Coffee Co. in order to better understand its marketing and interaction with the neighborhood. After observing the coffee shop several times, I consulted outside sources, a process that is considered to be in the psychological realm of “grounded theory”, constantly comparing them to my own observations. After an interview with Indah’s owner, I began compiling my findings. The following paper is an outline of my findings, including the importance of the product in the coffee industry versus other industries, the power of successful grassroots marketing ...


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.


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.


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