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Articles 61 - 90 of 1488
Full-Text Articles in Food and Beverage Management
Evaluation Of Restaurant Menus In The Marketing Of Turkish Cuisine: The World’S 50 Best Restaurants Discovery Turkey Example, Emre Ozturk, Goksel K. Girgin
Evaluation Of Restaurant Menus In The Marketing Of Turkish Cuisine: The World’S 50 Best Restaurants Discovery Turkey Example, Emre Ozturk, Goksel K. Girgin
University of South Florida (USF) M3 Publishing
The purpose of this study is to assess the websites of Turkish restaurants that are listed in The World's 50 Best Restaurants Discovery Turkey in terms of marketing Turkish food. The content analysis method, one of the qualitative research methods, was used to investigate the websites of the restaurants on the list for this reason. Websites should provide all the information that overseas guests may require, taking into account the depiction of Turkish cuisine and the importance of restaurants listed in an international ranking system to gourmet tourism. The websites of the restaurants have been found to have flaws in …
The Trace Of Sustainability Approach In Gastronomy Science: Bibliometric Analysis Of Studies On Green Restaurants, Murat Goral, Zehra Bulut, Berkan Basar, Uzeyir Kement
The Trace Of Sustainability Approach In Gastronomy Science: Bibliometric Analysis Of Studies On Green Restaurants, Murat Goral, Zehra Bulut, Berkan Basar, Uzeyir Kement
University of South Florida (USF) M3 Publishing
In this study, it is aimed to analyze the studies on green restaurants in the literature through a bibliometric method. Thus, it is aimed to evaluate the performance of research on green restaurants in the international databases and to shed light on the evolutionary development of studies in this field through bibliometrics. It is thought that providing a holistic view to the studies on green restaurants and revealing the possible relationships between them will make important contributions to the literature. According to the research findings, the number of studies published in this field in the last two years has increased …
Class Acts 學院消息, Ici Editorial Team
Class Acts 學院消息, Ici Editorial Team
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Tried and tested 經驗之談
The International Culinary Institute (ICI) and its sister institutions the Hotel and Tourism Institute (HTI) and the Chinese Culinary Institute (CCI) provided students with an array of fun and educational opportunities
國際廚藝學院與其姐妹機構酒店及旅遊學院和中華廚藝學院一起為學員提供各種寓學於樂的機會
Back Cover
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Hokkaido Scallop Carpaccio with Tomato Marshmallow, Pomegranate Granita, Cucumber Salad and Olive Oil Caviar, prepared by students of the International Culinary Institute
由國際廚藝學院學員精心製作的北海道帶子薄片伴番茄棉花糖、石榴沙冰及青瓜沙律
Day In The Life 餐飲人生
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Danny Ho 何偉誠
Executive Chef at Hotel ICON, who passed ICI’s Certified Pastry Cook Trade Test in 2017 and is currently enrolled in ICI’s Professional Diploma in International Culinary Arts and Management programme
「唯港薈」酒店行政總廚,2017年通過國際廚藝學院的「認可糕餅師技能測試」,現正修讀國際廚藝學院的國際廚藝及廚務管理專業文憑課程
Plat Du Jour 名菜解構
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Love story
愛情故事
Kevin Leung, Pastry Chef at the Hyatt Centric Victoria Harbour Hong Kong, displays his fondness for chocolate and fruit in a Valentine’s Day dessert delight
香港維港凱悅尚萃酒店糕餅主廚梁沛銘為情人節創作的甜點反映了他對朱古力和水果的熱愛
Good Spirits 蒸蒸日上, Tama Miyake Lung
Good Spirits 蒸蒸日上, Tama Miyake Lung
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Riding a wave of premiumisation and celebrity cachet, tequila and other agave-based drinks are enjoying their moment in the sun.
在品質和形象 的提升及名人效應的帶動下,龍舌蘭酒與其他龍舌蘭蒸餾酒終於闖出一片天。
Recipe For Success 成功秘方, Tama Miyake Lung
Recipe For Success 成功秘方, Tama Miyake Lung
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Continuing professional development not only can advance an individual’s career but also support a culture of innovation and excellence in an industry and community as a whole.
持續專業進修不僅有助發展個人事業,還能積極推動整個行業以至社會的創新發展。
London Calling 倫敦的呼喚, Melissa Twigg
London Calling 倫敦的呼喚, Melissa Twigg
AMBROSIA 客道 : The Magazine of The International Culinary Institute
The British metropolis has not traditionally been known for its culinary offerings. But an ethnically diverse population paired with a range of social movements and a new generation of exceptional chefs is bringing about a stunning transformation.
在多種族的人口結構、一系列的 社會運動和人才輩出的新生代廚師等因素推動下,曾經被視為歐洲美食沙漠的英國大都會正在迅速蛻變。
Spice Of Life 印度色香味, Kate Springer
Spice Of Life 印度色香味, Kate Springer
AMBROSIA 客道 : The Magazine of The International Culinary Institute
From unexpected presentations to fine-dining riffs, Indian chefs around the world are bringing a fresh perspective to their cuisine and challenging stereotypes along the way.
世界各地的印度廚師紛紛為祖國美食注入新意,由讓人驚艷的賣相到精緻的餐飲體驗都花盡心思,期望能 打破世人對印度菜的刻板印象。
World Cup 啡色人生, Tama Miyake Lung
World Cup 啡色人生, Tama Miyake Lung
AMBROSIA 客道 : The Magazine of The International Culinary Institute
With mythical origins leading to modern-day “waves”, coffee is a multibillion-dollar global industry that continues to adapt and evolve with each generation.
由起源神秘到發展成今天席捲全球的「浪潮」,咖啡經歷了一次又一次的改良和演變,創造出現時全球價值高達數以億元計的產業。
Boiling Point 火候到了, Tama Miyake Lung
Boiling Point 火候到了, Tama Miyake Lung
AMBROSIA 客道 : The Magazine of The International Culinary Institute
From cooking for his family in Malaysia to winning various global culinary competitions and serving as private chef for a Hong Kong billionaire, Edward Voon has had quite the eclectic journey. But with the long-awaited opening of his first restaurant, life is just starting to heat up.
由一個來自馬來西亞的家中大廚,到贏得多個國際廚藝比賽,並在香港擔任億萬富豪的私人廚師,溫有成的廚師之路兼容並蓄,為他鋪出一條康莊大道,通向他期待已久的首間自家餐廳。
Lexicon 專業詞彙
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Taste test
品味佳釀
Developing a vocabulary for describing wine is an integral part of earning ICI’s Higher Diploma in Wine and Beverage Business Management
國際廚藝學院的葡萄酒及飲品商業管理高級文憑課程的畢業生都必須掌握一套形容葡萄酒的詞彙
Features
AMBROSIA 客道 : The Magazine of The International Culinary Institute
No abstract provided.
Tool Of The Trade 創意廚具
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Out of Africa
非洲來客
A staple of markets and kitchens across Morocco, the tagine is the perfect blend of form and function
摩洛哥市集和廚房必備的塔吉鍋,內外兼備,好看也好用
Where In The World 放眼世界
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Small wonders
小小奇蹟
Depending where you find them, dumplings are either a favourite snack, a must-try street food or a beloved national dish. No matter the style or stuffing, they are the ultimate comfort food.
餃子可以是備受歡迎的小食,也可以是不可不吃的街頭美食,或是深受喜愛的國菜,但不管是以哪種形式出現或用了哪些餡料, 餃子都是讓人吃了感到窩心的食物
Bookshelf 新書上架
AMBROSIA 客道 : The Magazine of The International Culinary Institute
Reading room
閱讀室
A world of taste, culture and masterful techniques awaits in these new releases
翻開下列新書,探索世界各地的美食、文化和廚藝技巧
Gastropedia 美食百科
AMBROSIA 客道 : The Magazine of The International Culinary Institute
In the weeds
深入藻源
Fresh, dried or used as a flavour enhancer, seaweed is a true superfood - in more ways than one
海藻不管是新鮮的時候還是製乾之後均可入饌或當零食,甚至可為食品提鮮,堪稱超級食物
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.
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 Experience 多元經驗 邁向國際
Contents 目錄
AMBROSIA 客道 : The Magazine of The International Culinary Institute
No abstract provided.
Cover
AMBROSIA 客道 : The Magazine of The International Culinary Institute
No abstract provided.
Ambrosia Autumn 2022 Full Issue
Ambrosia Autumn 2022 Full Issue
AMBROSIA 客道 : The Magazine of The International Culinary Institute
No abstract provided.
Tourist Behaviors When Dining – Part Two, Joel Reynolds, Mary Jo Dolasinski, Chris Roberts
Tourist Behaviors When Dining – Part Two, Joel Reynolds, Mary Jo Dolasinski, Chris Roberts
ICHRIE Research Reports
This series of three reports was developed to discuss tourist behaviors in three key areas of the hospitality industry: lodging, dining, and activities and events. A primary purpose was to provide insights from the user’s perspective, as the majority of content comes from the provider’s point of view. One paper focused on tourist’s behaviors in lodging and another focused on tourist’s behaviors in activities and events. This paper focused on tourist’s dining behaviors. The goal was to provide valuable insights to assist practitioners in better understanding tourist’s behaviors and to develop strategies to provide the best experience possible.
Effects Of Nutrient Claims On Consumer Purchasing Of Snacks In White-Collar And Blue-Collar Working Environments, Cecily R. Martinez, Amy M. Bardwell, Julie R. Schumacher, Jennifer L. Barnes
Effects Of Nutrient Claims On Consumer Purchasing Of Snacks In White-Collar And Blue-Collar Working Environments, Cecily R. Martinez, Amy M. Bardwell, Julie R. Schumacher, Jennifer L. Barnes
Journal of Global Hospitality and Tourism
The objective of this study was to examine nutrient claims signage on the purchasing of snacks in corporate foodservice operations. The effectiveness of claims among foodservice operations serving primarily administrative roles (white-collar) were compared with those serving primarily manufacturing roles (blue-collar). An experimental study was conducted through the implementation of six nutrient claims evaluated by a group of registered dietitians. The snack items were conveniently placed near the cash register to “nudge” purchases, and sales of snacks before and after the implementation of claims were examined. Paired-samples t-tests indicated that after nutrient claims were implemented, sales of snacks increased …
Hungry For Food And Community: A Study Of Visitors To Food And Wine Festivals, Mohammed Lefrid, Edwin N. Torres
Hungry For Food And Community: A Study Of Visitors To Food And Wine Festivals, Mohammed Lefrid, Edwin N. Torres
Faculty Scholarship and Creative Works
The present study explored the effects of various food and wine festival experience elements (e.g. authenticity, entertainment, and spending time with others) on visitors' sense of community, identification, and place attachment. The authors conducted survey research with 304 former visitors to food festivals. Data were analyzed using partial least square – structural equation modeling. Results revealed that food and wine festival experience elements (e.g. authenticity, entertainment, and spending time with friends and family) positively influenced visitors' sense of community, identification with the event, and attachment to the hosting destination. Significant findings relating to the mediating effect of sense of community …
Cleaning Invisible Matter In Open-Kitchen Restaurants To Reduce The Impact Of Covid-19, Bendegul Okumus
Cleaning Invisible Matter In Open-Kitchen Restaurants To Reduce The Impact Of Covid-19, Bendegul Okumus
Rosen Research Review
Commercial cooking in indoor settings is known to produce particulate matter, a mixture of solid particles and liquid droplets which can cause acute or chronic respiratory problems. Recent studies suggest that these invisible particles also make people more susceptible to adverse health effects of the COVID-19 virus. Dr. Bendegul Okumus was joined by a team and conducted an experimental scientific study in an open-kitchen chain restaurant to determine whether the levels of particulate matter (PM) pollution were potentially harmful for both kitchen staff and customers dining at the restaurant.
Risk Perceptions And Motivations Around Restaurant Dining During The Covid-19 Pandemic, Elizabeth Yost
Risk Perceptions And Motivations Around Restaurant Dining During The Covid-19 Pandemic, Elizabeth Yost
Rosen Research Review
The COVID-19 pandemic has caused devastating financial decline within the restaurant industry. Dr. Elizabeth Yost from UCF Rosen College of Hospitality Management and her collaborator have undertaken research to understand what motivates customers in this unchartered landscape. They have developed a new theoretical model which focuses on the impact of customer risk perceptions and optimistic bias. Other influencers are personality traits and factors such as customer loyalty and trust, which Dr. Yost argues can be maintained through transparency of information.
Gastro-Tourism Well-Being: The Interplays Of Salient And Enduring Determinants, Muhammet Kesgin, Irfan Onal, Ihsan Kazkondu, Muzaffer Uysal
Gastro-Tourism Well-Being: The Interplays Of Salient And Enduring Determinants, Muhammet Kesgin, Irfan Onal, Ihsan Kazkondu, Muzaffer Uysal
Articles
Purpose-This research developed and tested an integrated structural gastro-tourism well-being model consisting of food-related lifestyle and leisure attitude as precursor of the consumption enjoyment of the gastro-tourism experience with satisfaction, life domain outcomes, tourism autobiographical memory and life satisfaction as outcomes of the consumption enjoyment. Design/methodology/approach – The conceptual model was assessed with quantitative data collected from tourists based on their deliberate and incidental gastro-tourism experiences (N=617). Findings – Findings indicated that enjoyment of gastro-tourism consumption experience significantly influences satisfaction, life domain outcomes, life satisfaction, and tourism autobiographical memory. Life domain outcomes and tourism autobiographical memory have enduring influence on …