Food and Beverage Management Commons^™

Features

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Chewing The Fat擇肥而噬, Hetty Cunningham

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Animal fats were shunned for decades, but now – thanks to a reassessment of their effect on health – they are back in favour, and integral to delicious dishes with maximum flavour

近年，動物脂肪對健康的影響獲得重新評定，過去數十年來人們一直避免使用的各種動物脂肪終於擺脫惡名，捲土重來，為食物增添風味

Rise And Shine適時冒起, Hetty Cunningham, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Coming from the fungus kingdom, yeast has been used for its transformative effect in foods and beverages since the days of ancient Egypt. Through the process of fermentation, it gives rise to bread, wine and so much more.

酵母屬於真菌界成員，早在古埃及年代，已被用來「改造」食物和飲品，製作麵包、葡萄酒和很多的食物和飲品都要經過發酵的過程

What’S The Hurry? 忙裡偷閒, Hetty Cunningham

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Put time to work with a slow cooker

以慢煮鍋細熬慢燉，做出一席佳餚

Read ’Em And Eat讀好書 吃美食, Hetty Cunningham

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Top tomes to provide food for thought

啟發美食巧思的佳作

The Pleasure Pod甜美香草, Hetty Cunningham

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The world has fallen under vanilla’s spell

全世界也迷倒於雲呢拿的香甜魔法中

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.

Contents 目錄

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Welcome Message 歡迎您！, Ici Editorial Team

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Worldwide network 環球網絡 拓闊視野

Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Ambrosia September 2017 Full Issue

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Ua12/2/1 College Heights Herald, Vol. 93, No. 3, Wku Student Affairs

WKU Administration Documents

WKU campus newspaper reporting campus, athletic and Bowling Green, Kentucky news. This issue contains articles:

• Singleton, John. Laundry Prices Increase on Campus
• Chisenhall, Jeremy & Evan Heichelbech. He’s Back – Mitchell Robinson, Basketball
• Sadrinia, Yasmine. Café Kicks Off International Year of Bosnia
• Mohr, Olivia. Student Government Association Makes Sustainability Permanent Effort
• Coyle, Cameron. WKU Chief of Police Decision is Imminent
• Alvey, Rebekah. WKU Develops New Diversity, Equality Plan
• Johnson, Kalyn. English Majors: We’re Not All Teachers
• Editorial Cartoon re: Welcome to WKU – Red Towel
• Murrer, Erick. From WKU with Love: Learning Life Lessons on the Hill
• Dimeo, Chris. Taste …

Educators As Leaders: Perspectives On Teaching And The Ethics Associated With Culinary Sustainability, Deborah N. Smith

Siegel Institute Ethics Research Scholars

In this qualitative pilot study, the author conducts research on chef educators and their background and interest in, preparation for, and comfort level with teaching college students about culinary sustainability. Five chef educators teaching in a culinary/hospitality program were interviewed about their personal and professional experiences with culinary sustainability. Two broad themes emerged from the data. First, initial exposure of participants to culinary sustainability was impactful and led to subsequent internalized, habitual practices. Two sub-themes under this first finding were related to the influence of early family and early career experiences. Second, continued learning about sustainable culinary practices is primarily …

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

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

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

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

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