Food and Beverage Management Commons^™

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 2021 Full Issue

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Futurizing Gastronomic Experiences In Natural Environments, Francesc Fusté-Forné

Journal of Sustainability and Resilience

The current pandemic accentuated the need for a more responsible tourism system, where local food production and consumption become a cornerstone of sustainable tourism futures. Experiences embedded in natural environments are neither new nor recent, but the pandemic urged tourism stakeholders to look at nature again as a source of inspiration for tourism regeneration. The research analyses the configuration of gastronomic experiences in protected areas through the philosophy of a gourmet restaurant located in a volcanic setting in Catalonia, north-eastern Spain.

In Response To Blaockade Crises: The Case Of Qatar's Ministry Of Commerce And Industry In Managing The Food Sector During The Blockade Crisis, Ali Mistarihi

Al Jinan الجنان

This study attempted to answer the question of how well the Qatari Ministry of Commerce and Industry (MOCI) managed the blockade crisis in the food sector, reaching the “recovery” stage, and how it could turn the threat resulting from the crisis into an opportunity for food self-sufficiency and sustainable development. The study is informed by the constructivist theoretical paradigm, with exploratory, descriptive and analytical approaches. Data was collected from the extant literature and published or archived data on electronic media, and was analyzed using content analysis. The study has found that the ministry was able to overcome the food crisis …

Alcohol Advertisements On Social Media: A Study Of How Alcohol Advertisements On Social Media Platforms Appeal To Young People, Alexis Campbell

Journalism Undergraduate Honors Theses

Underage drinking is not uncommon and is associated with a number of school, social, legal, emotional, behavioral, health problems, and even death. This research seeks to explore alcohol-related social media advertisements across a variety of alcohol types, alcohol brands, and social media platforms. This was accomplished by a content analysis of the most popular alcohol brands’ advertisements on the Internet that examined the strategies used to appeal to consumers and the overall content patterns and characteristics of online alcohol advertisements. The strategy used differed by brand and alcohol type, but the most common themes included “taste,” “seasonal,” “holiday,” “recipe,” and …

Determination Of Food Neophobia Levels Of International Mersin Citrus Festival Participants, Sevda Sahilli Birdir, Nurhayat Iflazoglu, Kemal Birdir

University of South Florida (USF) M3 Publishing

Mersin Citrus Festival is considered the biggest festival of the province and is an international event held in Mersin every year. The festival aims to introduce citrus fruits, the most important agricultural product grown in Mersin. This study was carried out in order to determine the neophobia levels of attendees’ and to measure their attitudes towards new foods at the 7th International Mersin Citrus Festival. Answers to four research questions were sought in the study. The data were obtained through a survey on 1-3 November 2019, using the convenience sampling method. The obtained 152 usable questionnaires were subjected to statistical …

Using The Theory Of Planned Behavior To Explore Green Food Purchase Intentions, Katrina A. Auza, Kamel Mouloudj

University of South Florida (USF) M3 Publishing

Predicting sustainable consumption behavior is particularly important in the field of marketing and public policy making, as environmental sustainability becomes a major concern for the public and private sector. This paper aims to contribute to the development of the extended theory of planned behavior (TPB) and to gain some insight into what drives students' intentions to purchase green food in Algeria as a developing country. Results from multiple linear regression (MLR) using data from the convenience sample of 265 students enrolled at three universities in Algiers, Algeria, shows that attitude, subjective norm, perceived behavioral control (PBC), and environmental concern have …

The Analysis Of Japanese Consumers’ Purchasing Behaviour Towards Single-Use Plastic Packaging., Yui Setojima

Business ETD Collections

In recent years, the concept of sustainability has been put into the spotlight due to greater concern of environmental issues. Plastic pollution is one of serious sustainability issues which governments are rushing into making new regulations to deal with. The Japanese government is struggling to manage Japan’s heavy use of plastics and Japanese organizations are being asked to take positive actions towards reducing the use of plastic through media coverage and public pressure. However, plastic pollution requires huge efforts not only from governments but also organizations, whether large or small, and all individuals on Earth. This research aims to investigate …

Effects Of Retail Case Environment And Led Lighting Temperature On Color Of Ground Beef Patties, Mesa Kutz

Animal Science Undergraduate Honors Theses

The objective of this study was to explore different type of retail cases and case environments, primarily lighting, to quantify the impact on shelf life. Coarse ground 80:20 beef from a local retail establishment was acquired between 7 and 10 d from the box date and fine ground through a 9.5 mm grinder plate, and then formed into 150.25 g patties with an automatic patty forming machine. Each patty was then individually packaged in PVC-overwrap packages and randomly assigned to one of the four different treatments: open, multideck cases with 3000 K lighting (OPEN3000),open 3500 K lighting (OPEN3500),enclosed, …

Ua12/2/1 Best Of The Hill, Wku Student Affairs

WKU Administration Documents

Special edition of the College Heights Herald, includes articles:

• Spainhoward, Emma. Editor’s Letter
• WKU Favorites
• Adjusting to Apartment Life During a Pandemic
• Food & Drink
• Things to Do
• Miscellaneous
• Clothing & Gifts

Hdm Model For Assessing The Readiness/Optimization Of Restaurant Delivery Systems, Moise Degand, Duane Murray, Yaya Sirimongkarakorn, Mohammed Thawab, Mohammed Zaid

Engineering and Technology Management Student Projects

This paper assesses the readiness and the optimization of restaurant delivery systems. The restaurant industry has suffered a lot economically during this past year. Several restaurants didn’t survive the pandemic and others still are still struggling to remain open due to local and federal laws preventing gathering in a restaurant. To survive during this pandemic, restaurants will need to pivot and change their day to day business operations. Two surveys research were conducted based on our initial Hierarchical Decision model’s category containing safety, quality, service, economics. One survey was sent to a few restaurant owners and the other was sent …

What Leads Consumers To Spread Ewom For Food Ordering Apps?, Brinda Hansraj Sampat, Kali Charan Sabat

Journal of International Technology and Information Management

Restaurants are using innovative ways to engage with consumers using Food Ordering Apps (FOAs). The purpose of this article is to identify the influence of consumers’ eSatisfaction, perceived value, trust, and eLoyalty on eWOM for FOAs in India. The study also verifies if eWOM for FOAs varies based on age, gender, family size, order value, and online shopping experience. The research followed a multi-stage approach. In the first stage, an extensive literature review was conducted to identify the various factors that lead to eWOM. In the second stage, a survey was distributed among the FOA users. 375 responses were obtained. …

Closing Up Shop, Rachel Green

Capstones

The pandemic has wreaked havoc across the world. One of the hardest hit types of business was restaurants. New York City is a hub for restaurants and bars. Many restaurateurs and bar owners have been struggling to survive throughout the year. This capstone will look at specific examples of struggling business owners and see what happened when COVID-19 hit the city. https://capstone-rachel-green.webflow.io/

Customer Satisfaction Index Of Singapore 2020: Q3 Results, Institute Of Service Excellence, Smu

Research Collection Institute of Service Excellence (2007-2024)

The Customer Satisfaction Index of Singapore (CSISG) computes customer satisfaction scores at the national, sector, sub-sector, and company levels. The CSISG serves as a quantitative benchmark of the quality of goods and services produced by the Singapore economy over time and across countries. This is the CSISG’s 14th year of measurement.

Back Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Strawberry and thyme napoleon with pistachio custard created by students of the International Culinary Institute

由國際廚藝學院學員精心烹調的百里香士多啤梨拿破崙配開心果吉士醬

Class Acts 學院消息, Ici Editorial Team

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Recipes for success 成功秘方

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積極提供機會，讓學員透過校內課程增長知識之餘，更可與專家交流參加特別活動和比賽，開拓視野。

Day In The Life 餐飲人生, Florence Tsui

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Sam Chong 莊炳森

HTI graduate with an Advanced Certificate in Sommelier Studies and a Certificate in Food and Beverage Supervision, who is now assistant director of food and beverage at the New World Millennium Hong Kong Hotel

畢業於酒店及旅遊學院高級品酒師證書及餐飲督導管理證書課程，現任千禧新世界香港酒店助理餐飲總監

Plat Du Jour 名菜解構, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Local flavour

本土之味

Pastry chef Gregoire Michaud combines a lifetime of baking experience with local inspiration

餅廚Gregoire Michaud以豐富的經驗和從本土取得的靈感炮製其招牌糕點

When The Going Gets Tough 迎難而上, Melissa Twigg

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The present time of crisis, from a global health emergency to widespread social protests, has forced restaurateurs and bar owners to innovate as never before. We find out how.

面對全球衛生危機和社會活動頻繁等重重困難下，餐廳和酒吧老闆發揮史無前例的創意，意圖突破困局。