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School Of Culinary Arts & Food Technology Winter Newsletter 2016, James Peter Murphy

Other resources

The School of Culinary Arts & Food Technology - Winter 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 the Winter period of 2016.

Cooked To Perfection 品味殿堂美饌, Thane Tierney

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Corey Lee and a dream team of imaginative chefs from 22 countries join forces to create an intriguing new dining concept at San Francisco's Museum of Modern Art.

知名大廚Corey Lee與來自22個國家、擁有豐富想像力的名廚攜手合作，為三藩市現代藝術博物館帶來迷人的美食新概念。

Food Nation 美食天堂

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Hong Kong derives its name from a Cantonese expression 香港, which means "fragrant harbour". Scholars attribute the name to incense factories that stored merchandise in Aberdeen warehouses in the 19th century, but these days it's the scent of cooking that fills the air with sweet aromas as a wave of new restaurants open their doors. As Daniel Jeffreys reports, the city's vibrant culinary scene has made its appetite for skilled labour almost insatiable.

英文"Hong Kong"得自於「香港」的粵語諧音，「香港」意指「芳香之港」。根據學者研究，在19世紀之時，石排灣港口﹝今香港仔一帶﹞因運銷香樹製品馳名遠近，享有「香港」之美譽，其後整座島嶼亦因此得名。時至今日，隨著眾多新餐廳的次第開張，令香港飄香四溢、享譽全球的已不再是香料，而是各種美味佳餚。而這座城市蓬勃發展的飲食業，亦對訓練有素的專業人員求才若渴。

Aniar : Restaurant And Boutique Cookery School, Aniar, Galway

Menus of the 21st Century

Aniar is a terroir based restaurant located in Galway’s West End. The word terroir is usually associated with wine-making: the combination of factors, including soil, climate, and environment, that gives a wine its distinctive character. In the case of our restaurant, we use the word in order to describe the way in which our food comes from the specific place that is Galway and the west of Ireland. We hope to reveal the distinct and various food stuffs that make up our particular landscape, through our farms, the wildlands and the shores that surround us. The natural course of the …

Aniar : 1916 Inspiration Menu, Aniar, Galway

Menus of the 21st Century

Aniar is a terroir based restaurant located in Galway’s West End. The word terroir is usually associated with wine-making: the combination of factors, including soil, climate, and environment, that gives a wine its distinctive character. In the case of our restaurant, we use the word in order to describe the way in which our food comes from the specific place that is Galway and the west of Ireland. We hope to reveal the distinct and various food stuffs that make up our particular landscape, through our farms, the wildlands and the shores that surround us. The natural course of the …

Service, Sale And Marketing Of Alcohol For The Tourism, Hospitality And Retail Industries, James Peter Murphy

Conference papers

The responsible service, sale and marketing of alcohol for the tourism, hospitality and retail industries is crucial those working in the tourism, hospitality, culinary arts and retail industries including those in supervisory and management positions. This presentation explored a wide range of topics associated with sale and service of alcohol in these inter-related industries. Its aim was to provide attendees with a greater awareness of the effects of alcohol, and of their moral and legal obligations to act responsibly when supplying alcohol beverages or when dealing with alcohol misuse in their respective workplace. This presentation was also created to coincide …

2016 Tacoma Eats - Minimum Wage, Joe Lawless

MICCSR Case Studies

No abstract provided.

"Black People Don't Tip": Racism In The Restaurant Industry, Hortance E. Houngbeke

Undergraduate Research Posters

Due to discrimination, waiters are less likely to provide good customer service to their black dinners solely based on the assumption that they are poor tippers. The theory of discrimination is the foundation of this observational study where attentiveness is measured to reflect waiters’ avoidance of African American diners. Assuming waiters start with their preconceived notions about Black customers, this research will use the critical race theory to determine if waiters are less attentive to African American diners. To further understand the subtle discriminatory behavior of waiters toward African Americans, this study analyzes observational data from a sample of waiters …