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School Of Culinary Arts & Food Technology, Tu Dublin Newsletter - Spring Edition 2023, James Murphy

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The School of Culinary Arts and Food Technology, TU Dublin, 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 across our (3) three campuses have successfully completed up to the Spring period of 2023. 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 supporters), our school's industry association supporters and our school's fantastic academic, laboratory assistants, technical support and administrations teams across our (3) three TU Dublin campuses in …

Responsiveness Of Higher Education Programs To Policy And Recommendations In The Biopharmaceutical Sector, Maeve Scott

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This essay will review the business and government policies relevant to the biopharmaceutical sector which influence higher education programs. The mechanisms which enable higher education to adapt to policy will be summarised and the pace of the response estimated.

Higher education (HE) programs need to respond in a timely manner to dynamic industries to maximise opportunities for graduates and support the Irish economy. The author manages internships and teaches on pharmaceutical science programs and aims to ensure the program is current to maximise student success. This review intends to identify the most relevant policy sources that can inform the Pharmaceutical …

School Of Culinary Arts And Food Technology Newsletter-Spring Edition 2022, James Murphy

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The School of Culinary Arts and Food Technology, TU Dublin, 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 up to the Spring period of 2022. 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 supporters) and our school's industry association supporters.

2021 School Of Culinary Arts And Food Technology, Spring Newsletter, Tu Dublin., James Murphy

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The School of Culinary Arts and Food Technology, TU Dublin, 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 up to the Spring period of 2021. 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 supporters) and our school's industry association supporters. In this issue we also fondly remember Cathal Brugha Street, Dublin 2 (as the school now prepares to move to our new campus facilities …

College Cocktail Competitions (1980-2020) - Version 1, James Murphy

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2020 will commemorate a very important occasion, for it not only celebrates the 40th Anniversary of the first college cocktail competition in Ireland but also over 40 years of cocktail making activity in the Technological University of Dublin (TU Dublin) formerly known as [Dublin Institute of Technology-DIT & Vocational Education Committee-VEC]. This document highlights these College Cocktail Competitions, the recipes created, the overall winners, the many participants and the kind sponsors who helped to create 40 years of college cocktail competitions. The document helps to identify the many changes which occurred during this period of time in relation to this …

Cocktail Menus Ireland (1970s-2020) Version 1, James Murphy

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Cocktail Menus Ireland (1970s-2020) Version 1 highlights a small selection of cocktail menus from cocktail bars, public bars, hotel bars and Cocktail Clubs covering the period of 1970 up to 2020. These menus and their recipes help to identify the creativity, innovation and attention to detail in which the establishments highlighted here and their staff (cocktail bartenders, mixologists and management teams) poured into these menus. The menus also highlight the changing drinks fashions, how cocktail prices began to change, the variety of ingredients, the rise of the crafted approach towards ingredients sourcing and preparation. The impact of visual graphic illustrations, …

School Of Culinary Arts & Food Technology-Winter Newsletter 2019, James Murphy

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The School of Culinary Arts and Food Technology, TU Dublin, Autumn 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 up to the Winter period of 2019. 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 supporters) and our school's industry association supporters.

2019 School Of Culinary Arts & Food Technology - Spring Newsletter, James Peter Murphy

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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 during the Spring period of 2019.

2016-2018 Scaft Awards Ceremonies [Presentations & Booklets], James Murphy

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These presentations and booklets captured the School of Culinary Arts & Food Technology, TU Dublin Awards Ceremonies 2016-2018 held in Cathal Brugha Street, Dublin 2. These awards ceremonies celebrate the magnificent achievements of the students and staff across their professional practice, new publications, research, National and International competitions, seminars, conferences and community engagement. These achievements would not be possible without the active and ongoing support of the school's sponsors (who are highlighted in this presentation). If you interested in supporting the school or undertaking one of it's award winning courses just contact email: scaft@tudublin.ie

School Of Culinary Arts & Food Technology - Autumn Newsletter 2018, James Peter Murphy

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The School of Culinary Arts and Food Technology, Autumn 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 up to the Autumn 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).

School Of Culinary Arts & Food Technology - Summer Newsletter 2018, James Peter Murphy

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The School of Culinary Arts and Food Technology, Summer 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 up to the Summer 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).

School Of Culinary Arts & Food Technology - Spring Newsletter 2018, James Peter Murphy

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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).

Investigating The Views Of Staff To On-Campus Catering In A Third Level Educational Institution, Gereva Hackett, Detta Melia

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On-campus provision and catering has become a very important part of campus life for both staff and students. The aim of this study was to investigate the views of staff to on-campus catering in a large third level educational institution. There was a response rate of 68% from all categories of staff.

A comprehensive investigation of existing trends in the food and beverage sector in general and on-campus is provided in this study analyses in a literature review.

The results of the survey concur with the secondary research of on-campus catering in the UK. The findings of this research have …