Hospitality Administration and Management Commons^™

Exploring The Significance Of The Traditional Chef’S Uniform In Making Sense Of Professionalism In Culinary Arts Using Interpretative Phenomenological Analysis, Orla Mc Connell

European Journal of Food Drink and Society

Previous studies have found that professionalism is an important success factor for chefs. Yet, research on what professionalism “means” to chefs, and how they “make sense” of it, is currently underexplored. While there is some evidence of the significance of the traditional chef’s uniform in professional identity formation, it also needs further consideration. Culinary arts lecturers and chefs have already contributed to these discussions, but the student voice remains largely unknown. Alongside this, there is no prior research specifically on professionalism in culinary arts in Ireland. Therefore, a research gap emerged, which this paper intends to address. Using interpretative phenomenological …

Evaluation Of Street Foods By Tourism Stakeholders: The Case Of Batman, Hasan Önal Şeyhanlıoğlu, Berat Utku Becerikli

Journal of Mediterranean Tourism Research

The aim of the research is to reveal the perspective of tourism stakeholders in Batman province on street delicacies. For this purpose, data were collected from 21 local stakeholders in Batman province by semi-structured interview method, which is one of the qualitative data collection techniques. The data of the study were obtained between 25.10.2023 and 25.11.2023. The data were analyzed with the help of the MAXQDA program. It was concluded that the participants had knowledge about Batman’s street delicacies. Another result of the research is that there are problems in the promotion and marketing of street delicacies. According to another …

Bibliometric Analysis Of Graduate Theses Written In The Field Of Gastronomy In 2021, Sadiye Aslan, Lokman Toprak

University of South Florida (USF) M3 Publishing

In this research, it is aimed to analyze the researches of the postgraduate theses written between January and December in the field of gastronomy in 2021, and to analyze the changes in the research based on which arguments and which data. In this study, in which postgraduate theses are examined, it is aimed to examine the method, sample, and the department in which they are published in the theses on Gastronomy. Descriptive survey model was used in the study. The sample of the study, among the theses registered to YÖK Thesis Center, was reached as a result of scanning with …

An Indispensable Spice In Multicultural Hatay Cuisine: Sumac, Ibrahim Cekic

Journal of Mediterranean Tourism Research

Hatay is an ancient city that has hosted dozens of civilizations in the history. Today, this city, which includes different ethnic groups, has a rich culinary culture shaped by cultural interactions. Spices are among the basic components of this cuisine. Locust powder, nutmeg, mahaleb, fennel, dried basil, cajun, Samandag’s red chili powder, zahtar, and sumac are among the most used spices in Hatay cuisine. This study was carried out to determine the traditional consumption patterns and uses of sumac, which is one of the spices identified with the gastronomic identity of Hatay. In this context, a semi-structured interview form consisting …

Examining The Websites Of Fine Dining Restaurants Within The Framework Of Web-Based Marketing: Sample Of The World’S 50 Best Restaurants, Duran Cankul, Batuhan Aktepe

University of South Florida (USF) M3 Publishing

In this research, it is aimed to examine the websites of the world's best 50 restaurants within the scope of web-based marketing. In the research conducted for this purpose, the document analysis technique, which is one of the qualitative research methods, was used. According to the list of The World's 50 Best Restaurants, one of the most important restaurant rating systems in the world, the first 50 restaurants were included in the research. Content analysis was applied to the data obtained in the research. In the research, it was concluded that the websites were created under the headings of communication, …

New Trends In Gastronomy And Its Effects In Tourism, Gulsun Duran, Yasin Bilim

University of South Florida (USF) M3 Publishing

The effect of gastronomy in the field of tourism has been a subject emphasized by everyone. In this context, gastronomic tourism is one of the most popular research areas of recent times. Especially its cultural, historical and economic dimensions are at the forefront. However, the rapidly developing different aspects of gastronomy have not found a place in the field of tourism. In this study, which evaluates the impact of new trends in gastronomy on tourism, new areas of gastronomy and their places in tourism are discussed. Since the study was developed with a theoretical approach, the literature and different secondary …

Investigation Of Poultry Meat Consumption Habits In Turkish And World Cuisine, Busra Erilmez Ilter, Dilek Dulger Altiner

University of South Florida (USF) M3 Publishing

It is very important to include animal foods in the human diet. When the animal production data in the world is examined, it is seen that poultry meat farming is increasing every day. Poultry meat is the name given to poultry animals whose meat can be consumed, such as chicken, turkey, quail, goose, duck, partridge. Poultry meat is consumed by billions of people all over the world every year. Poultry meat consumption amounts vary according to growing conditions, consumer income level, local cuisine culture, differences in rural or urban lifestyles, consumption frequency and amount. Since poultry meats have strategic importance …

Gastro-Tourism Well-Being: The Interplays Of Salient And Enduring Determinants, Muhammet Kesgin, Irfan Onal, Ihsan Kazkondu, Muzaffer Uysal

Articles

Purpose-This research developed and tested an integrated structural gastro-tourism well-being model consisting of food-related lifestyle and leisure attitude as precursor of the consumption enjoyment of the gastro-tourism experience with satisfaction, life domain outcomes, tourism autobiographical memory and life satisfaction as outcomes of the consumption enjoyment. Design/methodology/approach – The conceptual model was assessed with quantitative data collected from tourists based on their deliberate and incidental gastro-tourism experiences (N=617). Findings – Findings indicated that enjoyment of gastro-tourism consumption experience significantly influences satisfaction, life domain outcomes, life satisfaction, and tourism autobiographical memory. Life domain outcomes and tourism autobiographical memory have enduring influence on …

Market Segmentation Of Wine In Ireland: Are We Fostering A Desirable Consumption Culture?, Enea Bent

Dissertations

The aim of this research is to evaluate the wine sector in Ireland and its impact on the wine consumption culture that is being promoted here as a result. With supermarkets leading in terms of sales, this study evaluates the product offering of the various types of retailers and the attainability of the same to different demographics of consumer. A high level of government intervention in the industry is highlighted throughout the study, the intention and subsequent successes and failures are examined. A comparison to the rest of Europe and the United Kingdom is carried out to understand Ireland’s position …

School Of Culinary Arts & Food Technology - Autumn Newsletter 2021, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Autumn Newsletter captured the many events, research, awards, significant contributions, special civic, community and sustainability activities which the students and staff members of the school have successfully completed up to the Autumn period of 2021. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters. We thank you all, consider getting involved in our New Campus here at Central Quad, Grangegorman, Dublin 7). email: scaft@tudublin.ie for further details and …

School Of Culinary Arts And Food Technology, Tu Dublin, Autumn Newsletter 2020, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Autumn Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Autumn period of 2020. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

School Of Culinary Arts & Food Technology-Spring Newsletter 2020, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Spring Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Spring period of 2020. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters

Dining Out, Máirtín Mac Con Iomaire

Books/Book Chapters

Dining out during the 1980s in Ireland could be summarised gastronomically by prawn cocktails, Chicken Maryland, Black Forest gateau and bottles of Blue Nun or Mateus Rosé. All this changed with the Celtic Tiger when the Irish public was introduced to Caesar salad, tomato and fennel bread, tapenade and Chardonnay. From 1989 to 1993, Restaurant Patrick Guilbaud was like a lone beacon of consistency in the Irish edition of the Michelin Guide. However, in 1994, five Michelin stars were awarded on the island of Ireland. Change was afoot. Many young Irish chefs and waiters emigrated during the 1980s although some, …

School Of Culinary Arts & Food Technology - Winter Newsletter 2018, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Winter Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Winter period of 2018. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school sponsors) and our school's industry association supporters.

School Of Culinary Arts & Food Technology - Autumn Newsletter 2018, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Autumn Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Autumn period of 2018. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school sponsors).

School Of Culinary Arts & Food Technology - Spring Newsletter 2018, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Spring Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the schoo have successfully completed up to the Spring period of 2018. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school sponsors).

School Of Culinary Arts & Food Technology - Winter Newsletter 2017, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Winter Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed leading up to the Winter period of 2017. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' Friends of Culinary Arts (sponsors).

School Of Culinary Arts & Food Technology - Spring Newsletter 2017, James Peter Murphy

Other resources

The School of Culinary Arts & Food Technology - Spring 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 and including the Spring period of 2017.

4 Vicars: Modern Dining On The Hill, Sample Lunch Menu, 4 Vicars

Menus of the 21st Century

4 vicar's hill

Armagh

BT617ED

028 3752 7772

contact@4vicars.com

4 Vicars: Modern Dining On The Hill, Dinner Menu, 4 Vicars

Menus of the 21st Century

4 vicar's hill

Armagh

BT617ED

028 3752 7772

contact@4vicars.com

4 Vicars: Modern Dining On The Hill, Drinks Menu, 4 Vicars

Menus of the 21st Century

4 vicar's hill

Armagh

BT617ED

028 3752 7772

contact@4vicars.com

4 Vicars: Modern Dining On The Hill, Sample Drinks List, 4 Vicars

Menus of the 21st Century

4 vicar's hill

Armagh

BT617ED

028 3752 7772

contact@4vicars.com

4 Vicars: Modern Dining On The Hill, Pre And After Dinner Drinks List, 4 Vicars

Menus of the 21st Century

4 vicar's hill

Armagh

BT617ED

028 3752 7772

contact@4vicars.com

Aniar Restaurant, Aniar Restaurant

Menus of the 21st Century

53 Lower Dominick St,

Galway City,

H91 V4DP, Ireland. Tel: 091 535 947 Email: food@aniarrestaurant.ie

Aniar Restaurant And Boutique Cookery School, Aniar

Menus of the 21st Century

53 Lower Dominick St,

Galway City,

H91 V4DP, Ireland. Tel: 091 535 947 Email: food@aniarrestaurant.ie

Aniar Restaurant, Aniar Restaurant

Menus of the 21st Century

53 Lower Dominick St,

Galway City,

H91 V4DP, Ireland. Tel: 091 535 947 Email: food@aniarrestaurant.ie

Aniar Restaurant And Boutique Cookery School, Aniar

Menus of the 21st Century

53 Lower Dominick St,

Galway City,

H91 V4DP, Ireland. Tel: 091 535 947 Email: food@aniarrestaurant.ie

Aniar Restaurant And Boutique Cookery School, Aniar

Menus of the 21st Century

53 Lower Dominick St,

Galway City,

H91 V4DP, Ireland. Tel: 091 535 947 Email: food@aniarrestaurant.ie

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.

Mulberry Garden : Seasonal Dinner Menu, Mulberry Garden

Menus of the 21st Century

Mulberry Lane, Donnybrook, Dublin 4.