Food and Beverage Management Commons^™

Cover Story: Sarah Heller, Carla Thomas

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Sarah Heller: Master of Wine

葡萄酒大師

As the new Honorary Advisor of the International Culinary Institute (ICI), Sarah Heller tells us about her start in the world of wine, and the careers available to budding oenophiles.

國際廚藝學院的新任榮譽顧問 Sarah Heller分享她開展葡萄酒世界的旅程，以及新晉葡萄酒愛好者的職業路。

Bake In Business 烘出新天地, Liz Kerr

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The next generation of Hong Kong's pastry chefs are leveraging the digital space for entrepreneurial and creative freedom.

香港新一代包餅師善用網上平台實現創業理想和發揮創作自由。

Interview: Chef Per Henrik Jonsson, Carla Thomas

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Meet The New Programme Director Of ICI:

專訪國際廚藝學院 新任課程總監兼名廚

Chef Per Henrik Jonsson

The new head shares his vision of what students and stakeholders can anticipate in the upcoming years.

這位新上任的總監，分享學院與學生及持份者共同創造的未來願景。

Features

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

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！從精彩的活動到千變萬化的商業環境，職業訓練局為您網羅在這個璀璨繁華都市裡的最熱門的酒店旅遊業資訊。

Vtc News Vtc快訊

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.

Contributors 作者簡介

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 2024 Full Issue

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Taking Pleasure In Distinction: Unlocking Specialty Coffee Preference, Ondrej Mitas, Danny D. Han, Belle Struijer, Lotte Willems, Thomas H. Chatwick

Journal of Global Business Insights

Specialty coffee, comprising a tenth of the global coffee trade, is distinguished by its strict quality requirements and traceable origins. The diverse flavor profiles of specialty coffee raise demands on providers to serve individual taste preferences. Prior research has not sufficiently explored how to predict customer preferences for specific flavor profiles or how these preferences influence behavioral intentions such as revisiting or recommending a café. This study hypothesized that customer involvement, the extrinsic factors of coffee experience, and culinary risk-taking would predict flavor preference, which would in turn affect behavioral intentions. In an experiment involving 47 participants, individuals tasted and …

The Camera Eats First: What Foodstagramming Reveals About Personal Behavior, Xiaoxiao Fu

Rosen Research Review

Some chefs may try to ban it, but 'foodstagramming'—diners taking photographs of food to post on social media—is a valuable tool that can boost both restaurants' and diners' public image. That's the conclusion of new research led by UCF Rosen College of Hospitality Management's Associate Professor Xiaoxiao Fu. The study takes a psychological perspective and finds that foodstagramming helps both individuals' self-efficacy—the belief that if individuals act in specific ways they can achieve certain goals—and provides opportunities for restaurants to promote their businesses in new and exciting ways.

Retaining Staff: Is It A Matter Of Instilling Pride?, Murat Hancer, Suja Chaulagain

Rosen Research Review

Hotels struggle to attract staff; you can partly blame the public perception of hotel jobs for that. But, why is it difficult to retain staff once they start? Perhaps an answer lies in whether they feel pride in what they do. Professors Murat Hancer and Suja Chaulagain at UCF Rosen College of Hospitality Management led a team of researchers to unpack the notion of pride among hotel staff in the United States and Vietnam. What they learned has significant importance for a sector that crosses cultures.

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 …

Dine Green, Be Kind: Local Vs. Chain Restaurants In Sustainability, Brand Attachment, And Pro-Social Behaviors, Md Zaker Hossin, Yeasun K. Chung

ICHRIE Research Reports

The restaurant industry is characterized by excessive waste and resource consumption, and it faces a pressing need to adopt environmental sustainability practices (ESPs). This research aims to explore the sequential relationship from ESPs to brand attachment (BA) to pro-environmental behaviors while examining the enhancing role of locally-owned restaurants in strengthening these relationships. The survey used a scenario-based survey of U.S. diners and collected data about waste reduction, recycling, minimum water usage, energy conservation, brand attachment, restaurant ownership (local/chain), pro-environmental patronage behavior, and pro-environmental stewardship behavior, using a seven-point Likert Scale. This study aims to advance our understanding of the potential …

Identifying Youth Appeals In Alcohol Alternative Social Media Content Through Framing, Melina Oneal

West Chester University Master’s Theses

Proposed regulations for alcohol advertising prevent beverage companies from targeting people under the legal drinking age. However, similar regulations for alcohol alternative beverages are less explored, which could allow alcohol alternative products to create awareness for alcoholic beverages among youth. Alcohol alternatives beverages, including no-alcohol and low-alcohol products, are increasing in popularity and can function as compliments to alcoholic products to decrease the total alcohol volume consumed or as substitutes for alcoholic products. Framing theory can be operationalized through the Content Appealing to Youth Index, an index of content elements found in research literature to be appealing to youth, to …

Evaluating Mcdonald’S Sustainability Practices: Real Commitment Or Greenwashing?, Lorena Elizabeth Alonso De León

Business ETD Collections

This study critically examines McDonald's sustainability claims and practices, focusing on its greenhouse gas emissions and beef consumption. Through secondary research, the study contrasts McDonald's sustainable initiatives with data from reputable sources and climate institutions. While McDonald's has set a net-zero emissions target for 2050, its position as one of the largest beef buyers, contributing 1-2% of global beef consumption, undermines these efforts. The company’s approach to achieving net-zero emissions is described as vague and unattainable without significant changes to its plant-based menu, agricultural practices, and consumer awareness. The findings highlight a gap between McDonald’s sustainability claims and its operational …

Changing Nutrition Trends And Mcdonald’S Product Strategies: The Rise Of Plant-Based Products And Their Impact On Consumer Behaviour., Meryem Yildirim

Business ETD Collections

This research explores the influence of McDonald’s plant-based product development strategies on consumer behaviour and brand perception. It highlights the challenges McDonald’s faces when launching plant-based products, particularly in the US, where the desired impact on consumers has not been achieved. The study contrasts this with the success of these products in Europe, where they have enhanced the brand’s sustainability image and contributed to profitability. Additionally, McDonald’s has made strides toward promoting healthy eating by offering plant-based and diet products, while also accommodating cultural and religious sensitivities in its menu localization. The findings emphasise the importance of continuing these strategic …

Professionalism In Culinary Arts: An Exploration Of The Experiences Of Mature Part-Time Degree Students In Industry And Academia In Ireland Using Interpretative Phenomenological Analysis, Orla Mc Connell

Doctoral

The purpose of the research is to explore the experiences of mature part-time culinary arts degree students in Ireland to examine the phenomenon of professionalism. While other researchers have sought the views of culinary arts educators and practitioners, the student voice is underexplored. The research focuses on a particular context: a major transition in the participants’ lives: their return to education, while working full-time as chefs. Their experiences are considered unique since they, as a group, navigate between two worlds: industry and academia. Notably, a recent study in Ireland found that professionalism is an important career success factor for chefs. …

Honors Project Hartville Potato Chips (Final) - College Of Business - Team 5 (Marketing Partnerchip), Isabela Schroeter, Justin Kriess, Trent Thomas, Devin Maddox, Irina Hacck, Jake Lubic

Williams Honors College, Honors Research Projects

TO EXPAND THE HARTVILLE POTATO CHIP COMPANY BRAND IN A WAY THAT WILL CREATE A UNIQUE POSITION IN THE MIND OF THE CONSUMER.