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Food and Beverage Management Commons

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1,379 full-text articles. Page 7 of 45.

Chilli Rush 火辣滋味, Jade Lee-Duffy 2017 Vocational Training Council

Chilli Rush 火辣滋味, Jade Lee-Duffy

AMBROSIA 客道 : The Magazine of The International Culinary Institute

One of the most exciting culinary trends for 2017 is the use of spice. Turn up the heat with chilli peppers and blends from across the planet

辛辣風味是2017年最刺激的飲食潮流之一!來自世界各地不同品種的辣椒和辣椒製的香料,讓味蕾升溫


Seeing Red 迷人紅茄, Kate Whitehead 2017 Vocational Training Council

Seeing Red 迷人紅茄, Kate Whitehead

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Though the tomato is a fruit, many cooks treat them as vegatables, and they are integral to cuisines across the world. Store tomatoes at room temperature rather than in the fridge to maintain their texture and flavour

儘管番茄屬於水果類,但很多廚師都把它當作蔬菜;而番茄也是世界各地不少菜餚的主要材料。要保存番茄的質感和味道,切記不可冷藏,而必須在室溫存在


Rolling In Dough 「麵麵」俱佳, Kate Whitehead 2017 Vocational Training Council

Rolling In Dough 「麵麵」俱佳, Kate Whitehead

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Perfect pasta made easy

輕鬆製作完美麵條


Fine-Dining Print 精緻美食圖鑑, Kate Whitehead 2017 Vocational Training Council

Fine-Dining Print 精緻美食圖鑑, Kate Whitehead

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Chefs' favourite recipes for your bookshelf

收藏名廚食譜


For The Love Of Chocolate 情迷朱古力, Kate Whitehead 2017 Vocational Training Council

For The Love Of Chocolate 情迷朱古力, Kate Whitehead

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Everything you wanted to know about the sexiest treat

為你介紹各種有關朱古力這種最性感美食的趣聞


Test Kitchen, 2017 Vocational Training Council

Test Kitchen

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.


Contributors 作者及攝影師簡介, 2017 Vocational Training Council

Contributors 作者及攝影師簡介

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.


Contents 目錄, 2017 Vocational Training Council

Contents 目錄

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.


Welcome Message 歡迎您!, ICI Editorial Team 2017 Vocational Training Council

Welcome Message 歡迎您!, Ici Editorial Team

AMBROSIA 客道 : The Magazine of The International Culinary Institute

World of opportunities 匯聚良機


Cover, 2017 Vocational Training Council

Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.


Ambrosia March 2017 Full Issue, 2017 Vocational Training Council

Ambrosia March 2017 Full Issue

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.


School Of Culinary Arts & Food Technology - Spring Newsletter 2017, James Peter Murphy 2017 Dublin Institute of Technology

School Of Culinary Arts & Food Technology - Spring Newsletter 2017, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Spring 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 leading up to the Spring period of 2017. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (sponsors).


The Effects Of Service Charges Versus Service-Included Pricing On Deal Perception, Shuo Wang, Michael Lynn 2017 The Chinese University of Hong Kong

The Effects Of Service Charges Versus Service-Included Pricing On Deal Perception, Shuo Wang, Michael Lynn

Articles and Chapters

Study participants rated menu prices with an automatic percentage service gratuity as better deals than equivalent service-included prices when the service component of price was below the standard 15 percent tipping rate. However, the reverse was true when the service component of price was above 15 percent. Furthermore, a move from percentage service gratuity toward dollar service gratuity impeded participants’ menu price judgment. These findings provide some insights regarding which pricing alternative to tipping should be implemented if and when restaurateurs decide to abandon voluntary tipping.


Management Compensation As A Value-Added Competitive Method For Casual Theme Restaurants, Kevin S. Murphy, Robin B. DiPietro 2017 University of Central Florida

Management Compensation As A Value-Added Competitive Method For Casual Theme Restaurants, Kevin S. Murphy, Robin B. Dipietro

Kevin S. Murphy, PhD., C.E.C.

The primary purpose of this study is to propose that the management compensation package at Outback Steakhouse is a value-adding competitive method. Specifically the research focused on a survey of general manager's altitudes in regards to their intentions to seek out new employment and the effect of the compensation plan provided by Outback Steakhouse on the managers' intentions. This research will provide insight into the use of compensation packages and programs as proactive, value-adding competitive methods in retaining good quality managers it casual theme restaurants.


A Taste Of Tuscany, Brigid M. Greaney, Taylor N. Palma, Jacqueline C. Herrick 2017 James Madison University

A Taste Of Tuscany, Brigid M. Greaney, Taylor N. Palma, Jacqueline C. Herrick

Senior Honors Projects, 2010-current

The purpose of this Honor’s Paper is to demonstrate the comprehensive scholastic work and practical experience that we—Taylor Palma, Jackie Herrick, and Brigid Greaney—have completed in the Hart School of Hospitality, Sport & Recreation Management at James Madison University. In this paper we will discuss our Themed Event project, A Taste of Tuscany, with its rationale rooted in Italian food and wine culture. Authenticity and faithfulness to the Italian ways were of chief importance throughout the planning and execution of our project. In outlining the details of our event, we have included the logistics, from menus to floor ...


Campagne Kilkenny Group Menu 2017, Campagne 2017 Technological University of Dublin

Campagne Kilkenny Group Menu 2017, Campagne

Menus of the 21st Century

Campagne restaurant in Kilkenny city opened in 2008. The emphasis has been to serve food based on high-quality seasonal produce with French influences in a relaxed and comfortable dining area.

Located under the old railway arches on Gas House Lane, Campagne boasts a stylish interior featuring oak flooring, curved banquette leather seating and modern paintings depicting rural life by kilkenny artist Catherine Barron.

Campagne has been awarded many prestigious awards on a national and international level, most notably one Michelin star status in September 2013.


Chez Hans Weekday Menu 2017, Chez Hans 2017 Technological University Dublin

Chez Hans Weekday Menu 2017, Chez Hans

Menus of the 21st Century

Fine dining restaurant in a converted Victorian Gothic church, with a daily changing European menu.


Chez Hans A La Carte Dessert Menu 2017, Chez Hans 2017 Technological University Dublin

Chez Hans A La Carte Dessert Menu 2017, Chez Hans

Menus of the 21st Century

Fine dining restaurant in a converted Victorian Gothic church, with a daily changing European menu.


Chez Hans Group Menu 2017, Chez Hans 2017 Technological University Dublin

Chez Hans Group Menu 2017, Chez Hans

Menus of the 21st Century

Fine dining restaurant in a converted Victorian Gothic church, with a daily changing European menu.


Chez Hans Dessert Menu 2017, Chez Hans 2017 Technological University Dublin

Chez Hans Dessert Menu 2017, Chez Hans

Menus of the 21st Century

Fine dining restaurant in a converted Victorian Gothic church, with a daily changing European menu.


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