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Beer Preferences Of Women: Looking At Gender Stereotypes Through The Consumption Of Craft Beer, Jennifer Horowiec
Beer Preferences Of Women: Looking At Gender Stereotypes Through The Consumption Of Craft Beer, Jennifer Horowiec
Hospitality Graduate Student Scholarship
Centuries ago, beer brewing was done by women who were highly respected members of their communities. During the Middle Ages, priests and monasteries took over these duties, and since then, all things beer have become synonymous with masculinity. Through advertising, public drinking spaces, and even coming-of-age rituals, beer consumption has been geared toward men. Even beer styles themselves have been labeled either masculine or feminine with light, sweet and fruity beers being associated with femininity and dark, robust, and hoppy beers being associated with masculinity. Although the stereotype of craft beer consumption being a masculine activity still exists, the number …
Future Of Culinary Education, Marie Antoinette Madrid
Future Of Culinary Education, Marie Antoinette Madrid
Hospitality Graduate Student Scholarship
Culinary arts school have been created to supplement the hospitality industry’s workforce need. However, in recent years with decline in enrollment and the increased number of successful chefs that do not have a culinary background poses the question of the relevance of culinary art schools. This research paper attempts to identify the significance of formal culinary education in the industry or if simply the information taught requires an update according to the recommendations of culinary professionals. The framework consists of secondary research and findings will clarify and reinforce the need for culinary art schools and the improvement of their curriculum.
Week 8 Research Article: Implementation Of Robotic Automation In Foodservice, Jessica Minard
Week 8 Research Article: Implementation Of Robotic Automation In Foodservice, Jessica Minard
Hospitality Graduate Student Scholarship
Studies have been conducted to examine the recent increase in the implementation of robotic automation in foodservice. These studies conclude that serving robots do exist currently, primarily in countries outside of the United States. In addition, studies suggest that customers have a better customer service experience with serving robots if they go into the interaction with a positive perception. Therefore, the implementation of robotic automation in the foodservice industry will possibly continue to be implemented in countries where it has not yet currently been brought to the markets.