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Articles 31 - 60 of 359
Full-Text Articles in Food and Beverage Management
Beverage Bloggers: A Developing Relationship Between Wine Blogger Expertise And Twitter Followers, Byron Marlowe, Eric Adam Brown, Thomas Schrier, Tianshu Zheng
Beverage Bloggers: A Developing Relationship Between Wine Blogger Expertise And Twitter Followers, Byron Marlowe, Eric Adam Brown, Thomas Schrier, Tianshu Zheng
Eric A. Brown
This pilot study examines how beverage bloggers’ beverage experience and certified wine knowledge influences their wine destination recommendations on Twitter. Microblogging a wine destination through Twitter is explored in this study. In the context of social media, the role of Twitter as a microblog in promoting wine destinations is specifically examined. The present study examines the food and beverage experience and wine credentials of bloggers through survey and correlations of their wine destination recommendations, travel habits and geographic home. This exploratory study finds that different levels of wine credentials have an influence on blogger's recommendation of both international and domestic …
School Of Culinary Arts & Food Technology - Summer Newsletter 2017, James Peter Murphy
School Of Culinary Arts & Food Technology - Summer Newsletter 2017, James Peter Murphy
Other resources
The School of Culinary Arts and Food Technology, Summer Newsletter captured rfgw many events, research, awards, significant contributions ans special civic and community activities which the students and staff members of the school have successfully completed leading up to the summer period of 2017. These activities could not be completed without the on-going and active support of the schools 'INSPIRED' friends of Culinary Arts (sponsors).
A Taste Of Tuscany, Brigid M. Greaney, Taylor N. Palma, Jacqueline C. Herrick
A Taste Of Tuscany, Brigid M. Greaney, Taylor N. Palma, Jacqueline C. Herrick
Senior Honors Projects, 2010-2019
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 diagrams, …
Practical Applications Of Revenue Management In Full Service Restaurants, Sean Aten
Practical Applications Of Revenue Management In Full Service Restaurants, Sean Aten
UNLV Theses, Dissertations, Professional Papers, and Capstones
Revenue management is the act of skillfully, carefully, and tactfully managing, controlling and directing capacity and sources of income, given the constraints of supply and demand (Forgacs, 2010). This field grew out of the yield management strategies developed for use in the airline industry beginning in the 1960s. They used data driven decision making to maximize revenues gained from every seat on every flight. The hospitality industry now views this field as one of the core competencies for successful profitability (Hayes & Miller, 2011). It is a multidisciplinary approach that blends elements of marketing, operations, and financial management to effectively …
Perceptions Of Current Tipping Customs And Feasibility Of A No-Tip Policy In A Micropolitan Area Of Texas, Suzanne Choate, Mary S. Olle, Todd Barrios, Gina Fe G. Causin
Perceptions Of Current Tipping Customs And Feasibility Of A No-Tip Policy In A Micropolitan Area Of Texas, Suzanne Choate, Mary S. Olle, Todd Barrios, Gina Fe G. Causin
Undergraduate Research Conference
The purpose of this research is to examine the issues surrounding the recent trend to establish a no-tipping policy in American full-service restaurants. Most businesses experimenting with alternative tipping policies are in metropolitan areas, so this research attempts to examine a micropolitan city’s perspective on tip and no-tip policies in full-service restaurants in the area.
Back Cover
AMBROSIA 客道 : The Magazine of The International Culinary Institute
An appealing assemblage of colourful macarons created by students of ICI
由國際廚藝學院學生炮製的馬卡龍,色彩繽紛,令人賞心悅目
Recipe For Success 成功秘訣, Ici Editorial Team
Recipe For Success 成功秘訣, Ici Editorial Team
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Class acts 學院消息:
Central stage 美味焦點
Italian epicurean 意國風味
Upper crust 頂級示範
Wallace Lo 盧浩邦, Kate Whitehead
Wallace Lo 盧浩邦, Kate Whitehead
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Head Sommelier at Le Comptoir, Graduate of Higher Diploma in International Hotel Management Programme, Hong Kong Institute of Vocational Education (IVE), 2009
Le Comptoir首席品酒師,香港專業教育學院2009年國際酒店管理高級文憑畢業生
Magic Ingredient 魔法食材, Vivian Mak
Magic Ingredient 魔法食材, Vivian Mak
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Truffle king Umberto Bombana dishes up Confit of "Taiyouren" organic egg
以白松露提升慢煮有機雞蛋的香味
Ocean's Elevenses 美饌巡航, Mercedes Hutton
Ocean's Elevenses 美饌巡航, Mercedes Hutton
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Catering to discerning passengers on cruise ships is a major undertaking, but it offers wonderful and bountiful rewards.
在郵輪上為高品味的旅客提供高質素的餐飲服務,是一項龐大而重要的任務,然而對廚師而言,這是個難得而又豐盛的經驗。
The Age Of Enlightenment 時間的啟示, Rachel Read
The Age Of Enlightenment 時間的啟示, Rachel Read
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Renowned for its intense flavour and exquisite tenderness, dry-aged beef has been more popular, or more lovingly prepared.
經過精細加工處理的乾式熟成牛肉,肉質嫩滑、味道濃郁,難怪近年大受歡迎。
Senses And Sensibilities 五感美食體驗, Juliana Loh
Senses And Sensibilities 五感美食體驗, Juliana Loh
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Good taste is just the start -- great dining can be a feast for all the senses.
享受美食首要是滿足味蕾,然而出色的餐飲,理應滿足五官的體驗。
One For The Team 美酒佳餚, Kate Whitehead
One For The Team 美酒佳餚, Kate Whitehead
AMBROSIA 客道 : The Magazine of The International Culinary Institute
When it comes to pairing fine wines with Asian cuisine, Jeannie Cho Lee is the undisputed authority, and she offers up some East-meets-West advice.
談到亞洲菜如何配搭葡萄酒,李志延堪稱箇中權威。且聽這位葡萄酒大師細說東西匯聚的飲食心得。
Northern Exposure 尋味北歐, Rachel Duffell
Northern Exposure 尋味北歐, Rachel Duffell
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Emphasising purity and simplicity, as well as history and tradition, New Nordic cuisine is sweeping the globe, serving up health, wellbeing and sustainability benefits along the way.
新北歐菜奉行簡單純淨的飲食、尊重歷史傳統的原則,在推動可持續概念的同時,亦帶來健康美食,難怪這個菜系近年在世界各地掀起一股飲食新浪潮。
On The Rocas Roca兄弟: 三人行必有我師, Kate Whitehead
On The Rocas Roca兄弟: 三人行必有我師, Kate Whitehead
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Each a master in his own way, but all with creativity in their DNA, three Spanish brothers boast their greatness in cooking, wine stewarding and dessert making.
西班牙Roca三兄弟各有專長,他們的基因蘊含創意天賦,在烹飪、品酒及製作甜點方面各擅勝場。
Features
AMBROSIA 客道 : The Magazine of The International Culinary Institute
No abstract provided.
Chilli Rush 火辣滋味, Jade Lee-Duffy
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
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
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
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
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
AMBROSIA 客道 : The Magazine of The International Culinary Institute
No abstract provided.
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
AMBROSIA 客道 : The Magazine of The International Culinary Institute
No abstract provided.
Welcome Message 歡迎您!, Ici Editorial Team
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
AMBROSIA 客道 : The Magazine of The International Culinary Institute
No abstract provided.
Ambrosia March 2017 Full Issue
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
School Of Culinary Arts & Food Technology - Spring Newsletter 2017, James Peter Murphy
Other resources
The School of Culinary Arts & Food Technology - Spring Newsletter captured the many events, research, awards, significant contributions and special activities which the students and staff members of the school have successfully completed leading up to and including the Spring period of 2017.
School Of Culinary Arts & Food Technology - Spring Newsletter 2017, James Peter Murphy
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).
Ua12/2/1 Dining Guide, Wku Student Affairs
Ua12/2/1 Dining Guide, Wku Student Affairs
WKU Archives Records
Magazine edition of the College Heights Herald with articles:
- Burgess, Kelly. Salmon Patty & Southwest Salad Recipe
- Dimeo, Chris. OLILO Acts as Delicious, Yet Healthy Alternative
- Alvey, Rebekah. Local Restaurants Provide Unique Dining Experiences
- Chavis, Danielle. The Best Dinner Dates for Valentine’s Day
- Henderson, Andrew. Unconventional Locations to Dine at, Enjoy In Your Life
- Alvey, Rebekah. Topper Grill & Pub Begins Serving Alcoholic Beverages
- Shaw, Mhari. Vegetarians at WKU
- Chisenhall, Jeremy. Olympic Eats – Emmanuel Dasor
- Hormell, David. The Hill’s Best Brews