Food and Beverage Management Commons^™

The Olde Post Inn Tasting Menu 2017, The Olde Post Inn

Menus of the 21st Century

The Olde Post inn was built in the 1800s. It opened as a post office in 1884, grocery & residence. It had a number of owners and was for some time derelict before it was renovated into a restaurant with accommodation in early 1990s. It has been run as a restaurant since and was taken over by Gearoid & Tara Lynch in November 2002. Since then it has gone under further refurbishment and been extended to include two Hampton Conservatories.

To have a complete dining experience, it is not just about the food or wine it is about the whole …

Tannery Restaurant Townhouse Cookery School, Tannery

Menus of the 21st Century

Since Paul and Máire Flynn opened The Tannery in 1997, it has become one of the most original and welcoming experiences in Irish food. What makes it special? There is Paul’s cooking, of course – his fresh Waterford produce, ever-changing menus and mouth-watering focus on flavour. There are cosy chats in the wine bar, warm and welcoming service from expert staff, a bright and buzzy atmosphere at the tables. There is our unique location in the seaside town of Dungarvan, a stone’s throw from the Copper Coast and Comeragh Mountains. But most of all, there is the Tannery’s knack for …

Back Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

What The World Taught Me 踏足世界 啟發人生, Andre Neveling

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Three students, three corners of the globe, three life-changing summers. These VTC Hospitality talents crossed continents to sharpen their skills, expand their horizons, and prove that the world is their classroom.

三位學生、橫跨地球三隅、三個脫胎換骨的夏天。VTC酒店及旅遊學科的優秀學生跨越地域，磨練技藝，拓展視野，證明世界就是他們的課室。

Taste Hong Kong 香港好味

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

The Young Master Chefs Guarding The Future Of Cantonese Cuisine 新生代主廚守護粵菜未來, Andrea Lo

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Two chefs – the youngest ever to graduate from the Chinese Culinary Institute’s Master Chef in Chinese Cuisine course – are carving not only careers, but a path for Cantonese cuisine to evolve without losing its soul.

兩位修畢中華廚藝學院大師級中廚師課程的歷來最年輕廚師，不但開創自己的職業生涯，也帶領粵菜在傳承經典之餘，能夠與時並進。

Women On Top 揚眉女子, Faye Bradley

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Opening Doors: Three Women Leaders Helping the Next Generation Rise

揚 眉 女 子：扶 掖 後 進 的 業 界 翹 楚

Three inspiring women speak on building sustainable careers in male-dominated fields, mentoring others, and redefining success over decades.

三位鼓舞人心的女性分享她們如何在男性主導的領域建立可持續發展的事業、提攜後輩，並在數十年間重新定義「成功」。

Biodynamic Wines: A Natural Pairing 佳釀天成, Andre Neveling

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Michelin-starred restaurant owner/chef and ICI Honorary Advisor Simon Rogan MBE on biodynamic wines, organic produce and the philosophy connecting soil to table.

Simon Rogan MBE暢談生物動力葡萄酒（biodynamic wines）、有機農產和連結土壤與餐桌的料理哲學。

Features

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Cover Story: Passing It On 傳承之道, Kate Springer

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Passing It On: Chef Anne-Sophie Pic's Vision for the Next Culinary Generation

傳承之道︰名廚Anne‑Sophie Pic為新世代廚藝人才開啟的前瞻視野

From France to Hong Kong, ICI's new Honorary Advisor, Chef Anne-Sophie Pic, balances heritage and innovation, guided by an unwavering curiosity and a pursuit of excellence.

國際廚藝學院的新任榮譽顧問Anne‑Sophie Pic名廚，從法國到香港一直堅守不輟的好奇心和矢志追求卓越，在傳統與創新之間取得完美平衡。

Vtc News Vtc快訊

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Interview: Roger Fok 霍耀文專訪, Andrea Lo

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Get To Know Chef Roger Fok

霍耀文專訪

We meet Roger Fok Yiu-man, the International Culinary Institute’s new Programme Manager, who started out as its student, forged a successful career as an award-winning chocolatier – and has now come full circle.

我們走訪國際廚藝學院新任課程經理霍耀文。他由本院學生起步，逐步發展成為得獎朱古力大師，事業有成，如今重返母校傳承技藝。

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。

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

A Note From Our Principal and Academic Director

院長暨學術總監的話

Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Ambrosia 2026 Full Issue

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Origami Sake: Building A Sustainable Supply Chain For A New Beverage Startup, Akosua Sayer Koduah, Nick E. Johnston

ICHRIE Research Reports

Sustainability has become a strategic pillar in the hospitality and beverage industry, shaping supply chain decisions, consumer behavior, and market competitiveness. This study examines how Origami Sake, a startup brewery in Hot Springs, Arkansas, integrates sustainability into its supply chain from inception. Using qualitative analysis of company interviews, secondary data, and comparative literature, the study shows that Origami Sake embeds renewable energy, localized rice sourcing, and by-product reuse into its core operations. These practices reflect circular economy principles and strengthen regional identity, yet they also pose challenges related to packaging limitations, organic rice availability, data-tracking gaps, and the risks of …

Pour & Ponder: A Gen Z Evaluation Of Hospitality And Communication In Wineries Of The Ozarks, Evan W. Seay

Agricultural Education, Communications and Technology Undergraduate Honors Theses

Generation Z represents an emerging consumer group within the hospitality and tourism industry, yet winery experiences are often designed with more traditional audiences in mind. As younger consumers increasingly value authenticity, communication, and experience-driven hospitality, wineries must consider how their practices align with evolving expectations. This honors thesis explores winery hospitality and communication practices in the Ozarks through a Generation Z perspective using a creative, experience-based approach. The final product of this project was Pour & Ponder, a podcast created to document reflective discussions following visits to three wineries: Sassafras Springs Vineyard, St. James Winery, and Ozark Hills Winery. …

Does Sponsorship Context Matter? Comparing Local And National Sponsorship Effects On Consumer Behavior, Kathryn Flock

Honors Theses

Sponsorship use has become increasingly important as a marketing strategy for influencing consumer perceptions of the sponsoring company. This, in turn, establishes consumer relationships that result in favorable behavioral intentions. While prior research has examined national and global sponsorships, there is limited research on the differences between national and local sponsorships and how these differences could influence consumer perceptions and behavioral intentions. The purpose of this study was to examine how local or national sponsorship affects consumer perceptions, including sincerity, trust, attitude toward the sponsor, and behavioral intentions.

A mixed-methods approach was employed for this study. Study 1 used qualitative …

Consumer Adoption Of Cultivated Meat: A Multi-Value Perspective Using Empirical And Synthetic Data, Wei Fu

AMTP Proceedings 2026

The global demand for meat is projected to rise by more than 70% by 2050, creating pressure on natural resources and worsening environmental challenges. Cultivated meat, produced by growing animal cells in controlled environments, offers a sustainable alternative to conventional livestock farming; however, consumers acceptance remains uncertain. This study applies the Theory of Consumption Values (Sheth, Newman, & Gross, 1991) to examine how multidimensional consumption values influence consumer’s sustainable evaluation of cultivated meat. Using both empirical survey data from U.S. consumers and a synthetic dataset generated with the same instrument, the results show that functional value (food quality), social value …

From Miso To Tray-C: The Impact Of Hedonic And Utilitarian Name Preference On Non-Humanoid Service Robots In Restaurants, Fatmah Almeer, Amit Sharma

ICHRIE Research Reports

Service robots are become common in the restaurant industry. Robot suppliers recommend business name such robots to increase the likelihood of their acceptance by employees and consumers. The purpose of this study was to investigate the preferences of robot names representing "Utilitarian" and "Hedonic" attributes. Our findings show that study respondents had a significantly stronger preference for hedonic names compared to utilitarian names. Names with hedonic attributes were perceived positively and were considered more trustworthy. The name identified through this study was adopted for the service robot at a hospitality management program in the United States. This report also provides …

Chronobiology Of Meal Timing In Early-Stage Hypertension: A Controlled Feeding Pilot Study Investigating The Effects On Renal And Vascular Function, Natalie J. Bohmke, Brittany Barton, Patrice Wiecek, Paula Rodriguez-Miguelez, Dave L. Dixon, Youngdeok Kim, Salvatore Carbone, Danielle L. Kirkman

EVMS School of Health Professions Faculty Publications

Lifestyle intervention is critical for young adults with early-stage hypertension. A Western diet has negative effects on kidney function and blood pressure; however, time-of-day effects are understudied. We hypothesized that consumption of a Western-style meal that is misaligned with the endogenous circadian rhythm would have adverse effects on blood pressure, kidney function, and vascular function. Ten young adults with elevated blood pressure or stage 1 hypertension (means ± SD: 26 ± 8 yr, 50% female) underwent a randomized crossover, isocaloric controlled feeding intervention. Participants were allocated to receive a Western-style meal high in sodium, sugar, and saturated fat in the …

Approaching The Wine Tasting Lexicon, Angela Dumford

Honors Theses - Providence Campus

There has been an increase in demand for wine knowledge in all sectors of the business. Whether you are a sommelier striving to improve your extensive comprehension of the world of wine, a server aiming to provide guests with a more personalized wine experience, or a simple customer that is curious about learning the basics; wine can be explored and enjoyed by anyone. Despite this, understanding where to begin in the wine world can be extremely intimidating. There are countless books, articles, and infographics available to the average wine enthusiast, but the intensity and quality of information varies dramatically. Furthermore, …

Helping Craft Beer Hunters Make Their Next Great Beer Discovery, Mark Mitchell, Sheila Mitchell

Atlantic Marketing Journal

The number of craft beer producers and consumers in the United States has increased dramatically over the last ten years. This manuscript provides an overview of the craft beer marketplace in the United States with a focus on the craft brewers and retailers as well as the consumers who favor craft beers. Craft beer enthusiasts are a “consumption community” or, a group of consumers who share a deep involvement with the craft beer category. This study presents a list of common business practices designed to appeal to this unique consumer group.

Investigating The Relationship Between Noun Classes And Plant Folk Taxonomy In Chasu Language Of Kilimanjaro Region In Tanzania, Peter Rabson Mziray

Journal of Humanities and Social Sciences

The current study investigates the relationship between noun classes and plant folk taxonomy in Chasu (G 22). The study focuses on two objectives: the first objective is to describe the plant folk taxonomy in Chasu and the second objective is to determine the relationship between noun classes and plant folk taxonomy in Chasu. Data were collected from rural villages in Same and Mwanga districts by using free listing, field interviews (jungle-walk-and-identify), and written texts containing Chasu plant names. The findings reveal that Chasu folk taxonomy reflects different ethnobotanical categories; including a unique beginner which is mmea/mimea ‘plant(s)’, and three life …

Passenger Delight In Liminal Spaces: Uncovering The Dynamics Of Airport Airside F&B, Thorsten Merkle, Sushanta Das

ICHRIE Research Reports

The airport airside environment is a unique and highly consequential setting for consumer behavior, where passengers’ food and beverage (F&B) decisions are shaped by time pressure, emotional states, and spatial constraints. This study empirically validates two complementary frameworks - the CX Delightors Framework and the Airport Airside Consumption Model - in the U.S. context to deepen understanding of passenger behavior in this liminal space. Using survey data from 1,374 passengers across three major U.S. hub airports (DEN, PHX, SLC), we conducted principal component analyses to refine the original nine CX Delightors attributes into five robust dimensions: Hospitality & Ambiance, Value …

Sustainable Practices In The Restaurant Industry: Review 2020-2025, Joel Reynolds

ICHRIE Research Reports

This review examines sustainability practices in the restaurant industry from 2020-2025, analyzing environmental, social, economic, and technological dimensions. Using a rigorous methodology including comprehensive database searches and thematic synthesis, we identified significant fragmentation across research streams and persistent gaps between theoretical frameworks and practical implementation. Our analysis reveals how contextual factors—including geographical location and restaurant segment—significantly influence sustainability approaches, challenging universal prescriptions. The review highlights critical methodological limitations in current research, particularly regarding measurement approaches, system boundaries, and ethical considerations of technological innovations. These findings provide a foundation for developing more integrated, context-sensitive sustainability frameworks for both researchers and practitioners.

Customer Food Intake: An Empirical Analysis Of Gender, Restaurant Use And Attitude Toward Fast Food Among Adolescents And Young Adults, In Nairobi, Kenya, Gerishom G. Madivoli, Rosemarie Ayuma Khayiya, Beatrice Kamau

Journal of Global Hospitality and Tourism

Fast food is the fastest- growing food category worldwide, providing young people and adolescents with a quick, cost- effective, and easily accessible alternative to home- cooked meals. There has been considerably less research into how gender, restaurant usage, and attitudes influence patterns of fast- food consumption. Moreover, the growth of the fast- food industry in every nation creates a significant environmental impetus for increasing fast food consumption and promoting unhealthy eating behaviours. If this issue is not addressed, the prevalence of lifestyle diseases such as obesity, along with the costs of managing these conditions, will escalate, particularly in Kenya. This …