Business Commons^™

Making Connections: Developing Learning Resources For Students In Dining Room Operation, Bannesa Espinal

Publications and Research

Have you ever opened a bottle of wine and perhaps interpreted serving it as if you were a fine dining restaurant server? In the department of Hospitality Management at New York City College of Technology, we emphasize providing the best quality of service through a series of hands on experience laboratories. Particularly in Dining Room Operations, faculty focus on providing students every resource possible to execute and become comfortable while providing high quality service. Students with minimal knowledge of wine or those who are yet to work in the industry face difficulty understanding the wine profile and most importantly service …

Working With Messy Data Bus 4xx, Andree Rathemacher

Library Impact Statements

No abstract provided.

Management Faculty And Students Win Teaching Award, Jon M. Huntsman School Of Business

Jon M. Huntsman School of Business News Collection

A teaching case written by Professor Mike Dixon and graduate students Luis Armenta and Justin Canova was recognized as the 2018 Best Teaching Case by the Decision Sciences Institute.

The Plug: When Entertainment Connects, Adewale Adegbemigun

Publications and Research

The plug is about alumni/ faculty/ scholar empowerment, it is a way for students that want to get into the entertainment business to get their first piece of opportunity. There is a significant amount of people that want to go into the record business but do not know how to go about it, and that is why this website was made; to put the power in the hands of the consumers. The artists at the top of the game earn more than half of their recorded music income while the average artist at the bottom doesn’t even earn enough to …

Professional Skepticism: Practitioners’ Perceptions And Training Practices, Jodi L. Gissel

Accounting Faculty Research and Publications

While regulators criticize auditors for lacking appropriate professional skepticism (SEC, 2010, 2013; PCAOB, 2012), auditing standards lack a clear, consistent definition (Nelson, 2009; Hurtt, Brown-Liburd, Earley, & Krishnamoorthy, 2013), leaving application of professional skepticism “open to interpretation” (Glover & Prawitt, 2013, p. 2). If individual auditors view professional skepticism as open to interpretation (i.e., subjective), auditors may believe they are appropriately applying standards on professional skepticism based on their individual interpretations. However, if regulators apply a different definition of professional skepticism when reviewing auditors’ work, this may help explain ongoing criticisms from regulators stating auditors lack appropriate professional skepticism. The …

2018-12-04 Graduate Committee Meeting Minutes, Morehead State University. Faculty Senate.

Faculty Senate Records

University Graduate Committee Meeting Minutes for December 4, 2018.

What Women’S Networks And Groups Can Do To Strengthen The Impact Of Utah Girls And Women, Susan R. Madsen

Marketing and Strategy Faculty Publications

This idea sheet is based on a 2018 gathering of 65 leaders of women’s networks, groups, and organizations in Utah in many arenas. It provides an overview of opportunities to influence cultural attitudes in ways that are relevant in all settings, followed by specific ideas and solutions to advance and empower women and girls in more distinct environments.

2018-12-03 Minutes, Morehead State University. Staff Congress.

Staff Congress Records

Staff Congress meeting minutes for December 4, 2018.

2018-12-03 Newsletter, Morehead State University. Staff Congress.

Staff Congress Records

Staff Congress newsletter for December 3, 2018.

Back Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

View the Master Classes Series

Class Acts 學院消息, Ici Editorial Team

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Recipes for success 成功之道

The International Culinary Institute (ICI) and its sister institutions, the Hotel and Tourism Institute (HTI) and the Chinese Culinary Institute (CCI), provide students with an array of fun and educational opportunities

國際廚藝學院及與其相輔相成的酒店及旅遊學院和中華廚藝學院，積極為學員提供各種學習機會，讓學員透過校內課程增長知識之餘，更可與專家交流及參加特別活動和比賽，開拓視野

Day In The Life 餐飲人生, Vivian Mak

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Kwok Kin Bong 郭健邦

Graduate of the International Culinary Institute and founder of ATUM Desserant, ATUM Restaurant, Champak Restaurant by ATUM and Suppa hot pot restaurant

國際廚藝學院畢業生，ATUM Desserant、ATUM Restaurant、青花和「十下」火鍋餐廳創辦人

Plat Du Jour 名菜解構, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Wild alchemy

融合與創新

Innovative combinations characterise the culinary wizardry of Asia's leading female chef Lanshu Chen

亞洲頂尖女廚師陳嵐舒以創意和獨特個性施展烹飪魔法

A Clean Plate 也談淨食, Mamie Chen

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Clean eating is the phrase on everybody's lips, but what does it actually mean? Here, chefs consider that question and address where the trend is going - and where it really should end up.

不少人把淨食掛在嘴邊，然而何謂淨食呢？廚師們是怎麼看這個問題的？他們又認為這個飲食趨勢應朝哪個方向發展？

Kitchen Competent 廚房獻「技」, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

As technology increasingly pervades all aspects of our lives, acclaimed chefs reveal how important it is to their art, but also what it will never be able to replace.

科技已經滲透生活每個層面，知名大廚將與我們分享科技的好處，以及科技無法取代的事物。

Let's Be-Gin 氈氈自喜, Alice Franklin

AMBROSIA 客道 : The Magazine of The International Culinary Institute

This juniper-flavoured liquor has experienced a meteoric rise in popularity, thanks to the craft spirits movement and an explosion of botanical experimentation. Now, with a first distillery set to open in Hong Kong, the trajectory points ever higher.

手工精釀烈酒的熱潮， 加上專家不停進行各種草本植物配方的試驗，造就了近年以杜松子調味的氈酒人氣急升。今天，香港也迎來 首間氈酒蒸餾廠，氈酒的火紅程度可謂一時無兩。

World's Best 世界之最, Xanthe Clay

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Chef Massimo Bottura may run the world's best restaurant, but his influence is felt far beyond the kitchen as he uses his talent and foresight to effect change.

執掌全球最佳餐廳的名廚Massimo Bottura走出廚房，憑其烹飪才華與先見之明，致力讓世界變得更美好。

Of Spice And Men 香氣撩人, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Spices invigorate the senses, adding flavour, fragrance and colour to the eating experience. Long part of numerous culinary traditions, they are deployed in differing ways for distinction.

香料可以刺激味覺和嗅覺，為食物加添色、香、味，早已是多個飲食傳統的重要 組成部分。不過，怎樣運用香料，卻是每個地方都不盡相同，各有特色。

A New Era 邁向新里程, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The International Culinary Institute's new campus combines professional culinary training with practical facilities, in a design that is in harmony with the historic surroundings.

隨著位於牛奶公司舊址的新校舍投入運作，國際廚藝學院將繼往開來，為香港款待服務及餐飲業培育人才。

Features

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Lexicon 專業詞彙, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

In the raw

新鮮滋味

Many cuisines from around the world serve meats and fish in their raw state. The simple preparation allows the purity and quality of the ingredients to shine, with local condiments adding distinction

世界各地都有自己的生魚或生肉菜式。這些菜式重點在突顯食材本身的鮮味和品質，一般僅以本地調味品增添地方風味

1 Ingredient 6 Ways 六種變化, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Chickpea choices

百變鷹嘴豆

With a rising demand for Middle Eastern dishes and the popularity of meat-free diets, the humble chickpea is becoming a much-favoured food. The protein-packed, fibre-filled pea-also known as gram or garbanzo and a member of the legume family-lends itself to a number of delectable culinary creations

中東美食熱潮方興未艾，加上素食風氣日盛，廉宜平凡的鷹嘴豆也因此風行起來。鷹嘴豆屬於豆莢科，含有豐富的蛋白質和膳食纖維， 是許多滋味佳餚的主要食材之一

Tool Of The Trade 創意廚具, Jon Wall

AMBROSIA 客道 : The Magazine of The International Culinary Institute

From foams to fizzes

泡沫美食

Make flavourful creations as light as air with an espuma gun

只要一支泡沫槍，輕盈如空氣的滋味美食唾手可得

Bookshelf 新書上架, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

A new chapter

翻開新一頁

We leaf through the latest tomes and tales by culinary professionals hailing from all corners of the globe

搜羅來自世界各地名廚的最新烹飪著作

Gastropedia 美食百科, Jon Wall

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Italy's dark gold

爭風呷醋

Why the world can't get enough of balsamic vinegar

意大利陳醋憑什麼風行全球？

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

World of International Cuisines 國際廚藝 匯聚於此

Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.