Food and Beverage Management Commons^™

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。

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。

Mulberry Garden : Seasonal Dinner Menu, Mulberry Garden

Menus of the 21st Century

Mulberry Lane, Donnybrook, Dublin 4.

Aniar : Restaurant And Boutique Cookery School, Aniar, Galway

Menus of the 21st Century

Aniar is a terroir based restaurant located in Galway’s West End. The word terroir is usually associated with wine-making: the combination of factors, including soil, climate, and environment, that gives a wine its distinctive character. In the case of our restaurant, we use the word in order to describe the way in which our food comes from the specific place that is Galway and the west of Ireland. We hope to reveal the distinct and various food stuffs that make up our particular landscape, through our farms, the wildlands and the shores that surround us. The natural course of the …

Aniar : 1916 Inspiration Menu, Aniar, Galway

Menus of the 21st Century

Aniar is a terroir based restaurant located in Galway’s West End. The word terroir is usually associated with wine-making: the combination of factors, including soil, climate, and environment, that gives a wine its distinctive character. In the case of our restaurant, we use the word in order to describe the way in which our food comes from the specific place that is Galway and the west of Ireland. We hope to reveal the distinct and various food stuffs that make up our particular landscape, through our farms, the wildlands and the shores that surround us. The natural course of the …

Brocka On The Water : Dinner Menu, Brocka On The Water

Menus of the 20th Century

Approximately half ways between Coolbawn and Ballinderry is the award winning restaurant of Brocka On The Water. Rave reviews in national and international newspapers and magazines are the norm here, such as this one from The World of Hibernia magazine, an American publication which listed Brocka On The water in Ireland's Top 50 restaurants.

Bali Bar, Aruba Caribbean, Hotel And Casino, Aruba Caribbean Hotel And Casino

Hotel Menus

No abstract provided.

Harvey's Point : Tasting Menu, Harvey's Point Restaurant

Menus of the 21st Century

Restaurant at Harvey's Point, Donegal Town.

The Restaurant at Harvey's Point was included in a list of the top 10 restaurants in the country by TripAdviser Traveller's Choice Awards.

Owned & managed by the Gysling family since 1989

The Chart House Restaurant : Dinner Menu, The Chart House Restaurant, Dingle, Co. Kerry

Menus of the 21st Century

Jim McCarthy’s attractive stone-built restaurant has been one of Dingle’s favourite dining destinations since opening in 1997.

Harvey's Point : Dinner Menu, Harvey's Point Restaurant

Menus of the 21st Century

The Restaurant at Harvey's Point, Donegal Town

The Restaurant at Harvey's Point was included in a list of the top 10 restaurants in the country by TripAdviser Traveller's Choice Awards.

Owned & managed by the Gysling family since 1989

The Global Village Restaurant, The Global Village Restaurant : Dingle

Menus of the 21st Century

No abstract provided.