Food and Beverage Management Commons^™

Credentialing Exam Hesitancy In Dietary Management Certificate Program Graduates: A First Look At Perceived Barriers, Sona Donayan

Journal of Research in Technical Careers

Certified dietary managers (CDMs) lead their food services team by ensuring food quality, safety, and palatability while applying nutrition principles to food purchasing, storage, preparation, and service. Despite labor shortages and forecasted growth in both healthcare and food services management jobs, approximately 30% of credentialing exam candidates forego their exam within the first year after completing a didactic career technical education program approved by the Association of Nutrition and Foodservice Professionals. Moreover, very few return to pursue their exam after the first year. This study explored, through the lens of the theory of planned behavior, the perceived obstacles contributing to …

Impact Of Seasonality On Demand Forecasting Techniques For Small-Scale Food Retailers, Indu Sree Guturu

Electronic Theses, Projects, and Dissertations

This study explores the impact of seasonality on SKU (Stock Keeping Unit) demand forecasting in small-scale food retailers through the analysis of historical sales data, focusing on four key products, labelled: Product A, Product B, Product C & Product D. The research aims to assess the accuracy of different forecasting models in capturing seasonal fluctuations. The research questions are: (Q1) What is the impact of seasonality on SKU demand forecasting in case of small-scale food retailers. (Q2) How does the efficacy of Traditional model compare to alternative technologically driven forecasting techniques? (Q3) To what extent can the impact of seasonality …

Understanding Implications Of Restaurants In A Post-Pandemic World:​ A Tourism And Hospitality Case Study For La Tasca, Callyn Anderson, Marisol Banda, Katie Hale

SACAD: John Heinrichs Scholarly and Creative Activity Days

The impact of COVID-19 has had implications for every single lifestyle and business (Sharma et al., 2022). Not only did it impact the economy, but the service industry took the brunt of it. The industries most affected by COVID-19 over the period January 2020 to January 2022 included “airlines, automobiles, energy equipment and services, hotels-restaurants-leisure, and specialty retail (Vidovic, 2022). When airlines and recreation parts of the industry did not return to pre- pandemic levels in November of 2021, the United States saw a reflection of the appeal for more local tourism (Linn et al., 2022). Local tourism, including restaurants, …

Beverage Effect On Events, Kayleigh Orth

Undergraduate Research Conference

The intent of this project is to research and analyze how an event and the beliefs systems of an individual can affect what type of beverages are served. For this research, I analyzed information of two different religions and investigated what goes into planning an event. The event chosen was a wedding. To accomplish this task, I had done research over popular beverages served, Catholic and Islamic diets and wedding traditions, as well as, interviewed six people that fell into the Catholic and Islamic beliefs who had weddings.

Flavors Of Migration: Exploring Cultural Restaurants In Canada, Thai Ramsay, Tomas Alfonso Arocena, Peter Tominc

Egypt Migrations Partnership and Comparative Immigrant Experiences

In the vibrant melting pot of Canada, the convergence of diverse cultures is a feast for the senses. From the bustling Greek tavernas exuding warmth and hospitality to the charming Italian trattorias where pasta is prepared with love, each immigrant group contributes a distinct flavor to the culinary landscape. The aromas of Egyptian spices mingle with the hearty fare of Polish delis, creating an irresistible fusion of tastes that reflects the tapestry of Canada’s multicultural society. Beyond mere gastronomy, these immigrant-owned businesses represent the embodiment of resilience and determination. Despite the challenges of starting anew in a foreign land, they …

Back Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Campus Vibes

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

The Power Of Partnerships 眾志成城, Anna Cummins

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Rosewood Hotel Group's global internship programme provides invaluable international exposure to young aspiring professionals.

瑰麗酒店集團的環球實習計劃，為有抱負的年輕專業人士開拓國際視野。

Dining For The Future 高級餐飲邁向可持續未來, Leona Liu

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Amber's Culinary Director and ICI Honorary Advisor Richard Ekkebus explains what goes into sustainable fine dining and why it's an achievable goal.

著名餐廳Amber的廚藝總監兼國際廚藝學院榮譽顧問Richard Ekkebus，分享可持續高級餐飲的精髓，並解釋為何那是個可實現的目標。

From China To The World 中華美饌 耀眼國際, India-Jayne Trainor

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Chinese fine dining ascends to the global stage at these award-winning restaurants.

多間屢獲殊榮的中餐廳，讓中華美食登上國際舞台

As elevated Chinese fare enters a modern golden age, we meet the masterminds behind highly acclaimed Chinese restaurants around the world to uncover their recipes for success.

高級中菜正邁向黃金時代，India-Jayne Trainor為您介紹世界各地備受讚譽的中菜食府，揭開當中的成功之道。

Secrets Of Success 成功之道, Sarah Fung, Carla Thomas

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The senior managers of two of Hong Kong's most prestigious private members' clubs share their insights on how to build a thriving career in this unique environment.

香港兩家最享負盛名之私人會所的高級管理人員，分享他們在這獨特的環境下，如何成就璀璨事業。

Bake In Business 烘出新天地, Liz Kerr

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The next generation of Hong Kong's pastry chefs are leveraging the digital space for entrepreneurial and creative freedom.

香港新一代包餅師善用網上平台實現創業理想和發揮創作自由。

Cover Story: Sarah Heller, Carla Thomas

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Sarah Heller: Master of Wine

葡萄酒大師

As the new Honorary Advisor of the International Culinary Institute (ICI), Sarah Heller tells us about her start in the world of wine, and the careers available to budding oenophiles.

國際廚藝學院的新任榮譽顧問 Sarah Heller分享她開展葡萄酒世界的旅程，以及新晉葡萄酒愛好者的職業路。

Features

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Interview: Chef Per Henrik Jonsson, Carla Thomas

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Meet The New Programme Director Of ICI:

專訪國際廚藝學院 新任課程總監兼名廚

Chef Per Henrik Jonsson

The new head shares his vision of what students and stakeholders can anticipate in the upcoming years.

這位新上任的總監，分享學院與學生及持份者共同創造的未來願景。

Industry Updates 行業快訊

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The latest buzz from Hong Kong's vibrant hospitality scene! From exciting events to the dynamic business landscape, here's VTC's insider info on what's hot and happening in this bustling city's world of hospitality.

香港的款待業發展蓬勃，最新動向盡在掌握！從精彩的活動到千變萬化的商業環境，職業訓練局為您網羅在這個璀璨繁華都市裡的最熱門的酒店旅遊業資訊。

Vtc News Vtc快訊

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.

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.