Hospitality Administration and Management Commons^™

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

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

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

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

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

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

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

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

Super Spice 超級香料, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The golden, cure-all spice with heaps of flavour

色澤金黃、味道百搭的薑黃

Test Kitchen

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Contributors 作者簡介

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Contents 目錄

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Welcome Message 歡迎您！, Ici Editorial Team

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Worldwide experience 多元經驗 遘向國際

Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Ambrosia March 2018 Full Issue

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Pricing In The Hospitality Industry: An Implicit Markets Approach, Steven A. Carvell, William E. Herrin

William E. Herrin

The authors apply economic theory to an analysis of industry pricing. Data from a cross-section of San Francisco hotels is used to estimate the implicit prices of common hotel amenities, and a procedure for using these prices to estimate consumer demands for the attributes is outlined. The authors then suggest implications for hotel decision makers. While the results presented here should not be generalized to other markets, the methodology is easily adapted to other geographic areas.

School Of Culinary Arts & Food Technology - Spring Newsletter 2018, 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 schoo have successfully completed up to the Spring 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).

A Model Of Hospitality Leadership Competency For Frontline And Director-Level Managers: Which Competencies Matter More?, Cass Shum, Anthony Gatling, Stowe Shoemaker

College of Hospitality Faculty Research

Competency models are useful tools for hospitality organizations and academic programs to identify skills and behaviors needed in the workforce. Using two studies, the present study provides an updated leadership competency model for frontline and director-level managers in the hospitality industry. In a pilot study, we updated the model of hospitality leadership competencies (in a list of 195 behaviors, grouped into 15 competencies comprising 44 skills) based on existing competency models and the opinions from 30 senior hospitality leaders. We further clustered these competencies into business leadership competencies, personal leadership competencies, and people leadership competencies. In the main study, we …

A Model Of Hospitality Leadership Competency For Frontline And Director-Level Managers: Which Competencies Are Matter More?, Cass Shum, Anthony Gatling, Stowe Shoemaker

College of Hospitality Faculty Research

Competency models are useful tools for hospitality organizations and academic programs to identify skills and behaviors needed in the workforce. Using two studies, the present study provides an updated leadership competency model for frontline and director-level managers in the hospitality industry. In a pilot study, we updated the model of hospitality leadership competencies (in a list of 195 behaviors, grouped into 15 competencies comprising 44 skills) based on existing competency models and the opinions from 30 senior hospitality leaders. We further clustered these competencies into business leadership competencies, personal leadership competencies, and people leadership competencies. In the main study, we …

Reinventing Tourism Cities: Examining Technologies, Applications, And City Branding In Leading Smart Cities, Mehmet C. Yavuz, Muhittin Cavusoglu, Abdulkadir Corbaci

Journal of Global Business Insights

Cities have become engines of economic development. Numerous cities have positively affected the living conditions of residents and visitors by using technological and innovative service delivery tools called smart city technologies and applications. These technologies and applications can be seen at government and private buildings, city facilities, information and communication technology infrastructure, and personal services. They have a net-positive impact on the environment and natural resources by reducing harmful emissions and the excessive and unnecessary use of energy, water, gas, public and private transport vehicles, and more. Cities have used these technologies and applications to brand themselves as having …