Food and Beverage Management Commons^™

The Secret Service Industry: Reimagining Trade Secret Protections To Curb Exploitation In The Hospitality Industry, Caleb Graham

Georgia Journal of Law & Technology

This paper observes and analyzes the current discussion around the exuberant use of non-compete clauses in the business world by placing a focus on the hospitality industry and why, in an time where we are witnessing the demonization of non-competes it might be prudent to revisit and enhance trade secret laws to make them better equipped to handle the caseload that would inevitably come should non-competes be banned by the FTC. While the near-ban or complete ban of non-competes would certainly affect other industry fields and bodies of law, the hospitality industry is one that has been particularly scrutinized as …

Programme Overview

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.

Queens Of Cuisine 廚藝女王, Andre Neveling

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Three female legends on Hong Kong's culinary scene, chefs Esther Sham, Vicky Lau, and Hilda Chan believe in paying it forward.

香港三位傳奇女廚師 ─ 沈依紅、劉韻棋和陳曉樺，堅守以傳承為己任。

Turning The Tide 入廚新方向 粵式海鮮的可持續發展, Erin Hale

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Turning The Tide

入廚新方向

A Sustainable Approach to Cantonese Seafood

粵式海鮮的可持續發展

Can Cantonese cuisine overcome the shadow of unsustainable overfishing? Erin Hale explores how one local innovator is striving to safeguard this culinary heritage for future generations.

粵菜能否擺脫過度捕撈魚獲的負面印象？ Erin Hale走訪一位本土革新者，探討如何努力保護及傳承這項傳統美食文化。

A World Of Opportunity 環球機遇, Anna Cummins

AMBROSIA 客道 : The Magazine of The International Culinary Institute

From luxury hotels to Michelin-starred kitchens, hospitality students at VTC gained international exposure and invaluable experience through global internships in Summer 2024. By Anna Cummins

2024年暑假，VTC酒店及旅遊學科的學生透過環球實習計劃，在高級酒店及米芝蓮星級廚房汲取國際視野及寶貴經驗。

How Coffee And Pastry Are Inspiring The Next Culinary Wave 咖啡與包餅碰撞出新浪潮, Andre Neveling

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Just like yin and yang, or even cheese and wine, the complementary forces of coffee and pastry are undeniable. And the trend isn't going anywhere, as Andre Neveling reports.

一杯香濃咖啡配上美味糕點，兩者相輔相成，就像芝士與紅酒，不可分割。Andre Neveling指出，這個黃金組合趨勢正席捲世界各地。

Kai Tak Sports Park: Where Careers Take Flight 啟德體育園成功事業起步點, Erin Hale

AMBROSIA 客道 : The Magazine of The International Culinary Institute

From a once-notorious airport to Hong Kong's newest icon, Kai Tak is entering an exciting new chapter–one that depends on the support of hospitality workers to bring it to life.

啟德曾經曾經是狹小擠迫的機場，現在搖身一變成為香港的新地標，展開精彩的新篇章 ─ 這一切都有賴酒店及旅遊業工作者的竭力支持。

Interview: Terry Lau Chi-Kin 劉志堅專訪, Maggie Tan

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Get To Know Terry Lau Chi-Kin

劉志堅專訪

The New Programme Manager of Chinese Culinary Institute

新上任的中華廚藝學院課程經理

From hospitality expert to Chief Instructor, Terry Lau Chi-kin has now stepped into his role as the new Programme Manager at the Chinese Culinary Institute (CCI), bringing exciting changes to this powerhouse of Chinese culinary arts in Hong Kong.

剛履任為中華廚藝學院課程經理的劉志堅，從事酒店及餐飲專業多年，亦曾出任學院的總教導員，他將為這所香港傳承中華飲食文化的權威學府帶來令人期待的新發展。

Features

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Cover Story: Stars In The Making 造星效應, Maggie Tan

AMBROSIA 客道 : The Magazine of The International Culinary Institute

How Hospitality Alumni of VTC are Raising the Bar in their Industries

VTC酒店及旅遊學科校友在各自領域大放異彩

Four standout alumni from VTC’s Hospitality Discipline – Hotel and Tourism Institute (HTI), Chinese Culinary Institute (CCI), International Culinary Institute (ICI) and Institute of Vocational Education (IVE) – share how their vocational education has helped them excel in their careers.

來自VTC酒店及旅遊學科 ─ 酒店及旅遊學院(HTI)、中華廚藝學院(CCI)、國際廚藝學院(ICI)和香港專業教育學院(IVE)的四位傑出校友，分享職業專才教育如何成就他們事業上的光明前景。

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！從精彩的盛事到多姿多彩的商業，VTC為您網羅在這個璀璨繁華都市裡的最熱門的酒店及旅遊業資訊。

Vtc News Vtc快訊

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

A Note From Our Principal and Academic Director

院長暨學術總監的話

Contents 目錄

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.

Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Ambrosia 2025 Full Issue

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Dos Hemisferios: Rebranding Strategy For A Nascent Ecuadorian Wine Market, Jacob Massoud, Vafa Saboorideilami

Barowsky School of Business | Faculty Scholarship

The Ecuadorian winery, Dos Hemisferios, had started as a hobby in 1999 but quickly grew into a business and passion for the Wright family. After receiving an international award in 2009 for its cabernet sauvignon-malbec blend called Paradoja, the winery realized its potential and decided to expand its vineyards and production of wines. As part of the strategy to increase sales, Robert Wright, the Dos Hemisferios President, and his father, Guillermo Wright, developed a rebranding proposal for the next board of directors meeting. This rebranding initiative hinged on the belief that people in the Ecuadorian wine market did not know …

Adapting Online Customer Reviews For Blind Users: A Case Study Of Restaurant Reviews, Mohan Sunkara, Akshay Kolgar Nayak, Sandeep Kalari, Yash Prakash, Sampath Jayarathna, Hae-Na Lee, Vikas Ashok

Computer Science Faculty Publications

Online reviews have become an integral aspect of consumer decision-making on e-commerce websites, especially in the restaurant industry. Unlike sighted users who can visually skim through the reviews, perusing reviews remains challenging for blind users, who rely on screen reader assistive technology that supports predominantly one-dimensional narration of content via keyboard shortcuts. In an interview study, we uncovered numerous pain points of blind screen reader users with online restaurant reviews, notably, the listening fatigue and frustration after going through only the first few reviews. To address these issues, we developed QuickCue assistive tool that performs aspect-focused sentiment-driven summarization to reorganize …