Food and Beverage Management Commons^™

Pair Game 天作之合

AMBROSIA 客道 : The Magazine of The International Culinary Institute

To combine wine and food with finesse is a skill that can take decades to acquire. Master of wine Debra Meiburg teaches some of Hong Kong's most popular oenophile workshops and knows a few helpful shortcuts. But as Daniel Jeffreys discovered, even she finds it challenging to choose a good dining partner for Sauternes, one of the most complex and perplexing creations of viticulture.

將美食與美酒完美結合，達至和諧相容，是門高深的技巧，即使花上數十年來鑽研，亦不為過。葡萄酒大師Debra Meiburg深諳此道，她在香港舉辦了一系列品酒工作坊，深受愛酒人士的青睞。不過，即便是對她而言，要為秉性奇特、口感複雜的梭甸甜酒(Sauternes)找到相襯的菜餚也絕非易事。

Winning Ways 成功之道

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Hong Kong's culinary team has enjoyed a period of striking successes. Summer Cao reports on why the city's competitive chefs are suddenly hitting the high notes on the world stage.

香港廚師代表隊取得驕人成績，並在國際廚藝舞台上大放異彩，他們的成功之道究竟是怎樣的呢？

Rising Tide 風起雲湧

AMBROSIA 客道 : The Magazine of The International Culinary Institute

In 2017/18 the Vocational Training Council's International Culinary Institute will open the doors of its new building in Pokfulam. The leaders of Hong Kong's culinary industry have welcomed the project, which is designed to speed the flow of trained staff to the city's booming food sector.

2017/18年，職業訓練局成立的國際廚藝學院(ICI)將正式啟用位於薄扶林的新教學大樓，力求為香港蒸蒸日上的餐飲業提供源源不絕的專業人才，而此舉無疑是香港餐飲業翹楚所喜聞樂見的。

Contents

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Editor's Letter

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 Edition One 2015 Full Issue

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Customer Satisfaction Index Of Singapore 2016: Q3 Results, Institute Of Service Excellence, Smu

Research Collection Institute of Service Excellence (2007-2024)

The Customer Satisfaction Index of Singapore (CSISG) computes customer satisfaction scores at the national, sector, sub-sector, and company levels. The CSISG serves as a quantitative benchmark of the quality of goods and services produced by the Singapore economy over time and across countries. This is the CSISG’s tenth year of measurement.

Meals On Wheels

SIGNED: The Magazine of The Hong Kong Design Institute

All around the world, food trucks are revolutionising the dining industry as well as becoming design attractions in their own right. We explore the phenomenon, as well as the entrepreneurs and designers who are redefining the term "moveable feast'.

Mulberry Garden : Seasonal Dinner Menu, Mulberry Garden

Menus of the 21st Century

Mulberry Lane, Donnybrook, Dublin 4.

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

Other resources

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

Universities And Sustainable Food Practices: An International Comparison Along The Pacific Coast Of North America, Alexandra Schulte

Mahurin Honors College Capstone Experience/Thesis Projects

My research project examined sustainable practices in relation to food sources at three universities located along the Pacific Coast of North America. The academic institutions were the University of Alaska Anchorage (UAA), the University of California Santa Barbara (UCSB), and the University of British Columbia (UBC) in Vancouver. These schools were selected because while they each foster an abundance of “local” foods and food industries, they represent different stages in the three pillars of sustainability for food practices. My project sought to understand the role of each institution in building a local and sustainable food culture at each university. I …

Careers In Culinary Arts, James Peter Murphy

Conference papers

The purpose of this presentation was to give individuals interested in pursuing a career in culinary arts the advice and access to education surrounding this field. Culinary arts covers the multidisciplinary field and areas of practice and study which includes culinary performing arts (cooking), gastronomy (food studies), bakery and pastry arts, food and beverage studies (bar, restaurant, barista), wine studies , food product development and health, hygiene and nutrition. So many individuals have come into this industry and gained local, national and international success.

Poitín – A Spirit Of Rebellion And Inspiration, James Peter Murphy

Conference papers

Abstract: Poitín is Ireland’s most ancient spirit distilled in rural locations for many centuries, its dark and chequered history continues to intrigue tourists and people alike, often referred to as Ireland’s Mescal, Cachaca or Grappa. This drink which preserved many rural communities and saved them from falling into poverty, driven underground for over 300 years it is making a significant comeback. This paper will explore the evolution of this ancient Irish spirit from its earliest mentions to its modern day popularity in the world of distilled spirits. Poitín is history in a bottle it is inextricably woven into the fabric …

Home Bird - Albariño & Rias Baixas, Diarmuid Cawley

Other resources

The D.O. of Rias Baixas is young in relative terms but unique in Spain and most elsewhere for its production of wines from the Albarino grape variety. This report draws upon a trip to the region to assess why Albarino is so successful but has also taken up an almost homogenistic form for fear of tampering with this success.

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 …

Trends In Product Development – The Supermarket Shelf Revisited, Anna Cruickshank

Other resources

In a rapidly changing environment the survival of the food service industry and the food retail markets depend to a large extent on their capacity to develop and market new or radically improved products. The identified product development tends provide insight into the new and novel food products available to facilitate the growing demands of the food industry in Ireland and the ever-changing fashions in food requirements world-wide.

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 …

Overcoming Fraud & Dishonesty In The Hospitality Industry, James Peter Murphy

Conference papers

The licensed industry is an increasingly competitive market place, many bars have responded by empowering staff and undertaking structural and management reforms in recent years. Undoubtedly, these changes have significantly raised the levels of customer service and enhanced customer satisfaction. Paradoxically these changes, combined with the responsibilities allocated to bar staff and management to supervise and manage bars with autonomous control have created more fertile conditions, scope and opportunity for dishonest actions by staff members.

The way licensed premises approach the issue of staff fraud is changing in response to the increased risk. Many bars have historically been anxious to …

Bali Bar, Aruba Caribbean, Hotel And Casino, Aruba Caribbean Hotel And Casino

Hotel Menus

No abstract provided.

The Chart House Restaurant : Dinner Menu, The Chart House Restaurant, Dingle, Co. Kerry

Menus of the 21st Century

Jim McCarthy’s attractive stone-built restaurant has been one of Dingle’s favourite dining destinations since opening in 1997.

Harvey's Point : Tasting Menu, Harvey's Point Restaurant

Menus of the 21st Century

Restaurant at Harvey's Point, Donegal Town.

The Restaurant at Harvey's Point was included in a list of the top 10 restaurants in the country by TripAdviser Traveller's Choice Awards.

Owned & managed by the Gysling family since 1989

The Global Village Restaurant, The Global Village Restaurant : Dingle

Menus of the 21st Century

No abstract provided.

The Effect Of Brand Diversification And Systematic Risk On Firm Shareholder Wealth: The Case Of Brinker International, Inc., Abdullah Makki

Electronic Theses and Dissertations

Divestiture activity within the restaurant industry has increased in the last twenty years, however there is a dearth of research investigating the subsequent effects of the phenomenon. In particular none of the studies in the literature, have specifically examined the effects of restaurant firms' brand diversification strategies and systematic risk on shareholder wealth when controlling for divestiture completions. This research extends the knowledge from previous work on corporate unbundling and brand diversification strategies to the unique restaurant industry. Drawing on agency theory, the long- and short-term effects of the resulting brand diversification levels on firm shareholder wealth following a divestiture …

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

UROP 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 …

Food Tourism In Ireland: An Exploration Of The Role Of Food Tourism In Cultural Sustainability, Lisa O'Riordan

Theses

Previous research proposes that food tourism is a medium through which traditions can be maintained, as well as a conduit through which authentic culture can be experienced (Fox, 2007; Henderson, 2014; Okumus et al, 2007). Food tourism is also advocated as a sustainable means of environmental, economic and sociocultural development (Everett and Aitchison, 2008; Montanari and Staniscia, 2009). The unique focus of this research study is the role food tourism plays in cultural sustainability in Ireland, specifically, in Kinsale, the English Market and Dingle. In particular, this study draws on the viewpoints of thirty three food tourism representatives on the …

Brocka On The Water : Dinner Menu, Brocka On The Water

Menus of the 20th Century

Approximately half ways between Coolbawn and Ballinderry is the award winning restaurant of Brocka On The Water. Rave reviews in national and international newspapers and magazines are the norm here, such as this one from The World of Hibernia magazine, an American publication which listed Brocka On The water in Ireland's Top 50 restaurants.

Harvey's Point : Dinner Menu, Harvey's Point Restaurant

Menus of the 21st Century

The Restaurant at Harvey's Point, Donegal Town

The Restaurant at Harvey's Point was included in a list of the top 10 restaurants in the country by TripAdviser Traveller's Choice Awards.

Owned & managed by the Gysling family since 1989

Consuming Culture: Effects Of Globalization In American Japanese Restaurants, Danielle Wenning 16

Honor Scholar Theses

No abstract provided.