Food and Beverage Management Commons^™

The Effects Of Local Food Culture On Eating Desire In Invitations, Ezgi Eter, Cavit Yavuz

University of South Florida (USF) M3 Publishing

Food, which is a part of people's ability to continue their lives, has become a concept that has social functions beyond meeting a physiological need in modern times. Food, which is the most natural tool of human interaction, has taken on different missions for hundreds of years and has managed to take place at every stage of history. Food and culinary culture helps to influence a wide audience and regional development. Gastronomy is a powerful tool with which we can improve the dynamics and functioning of culinary cultures with our cultural assets. In this study, the effects of local gastronomic …

Determinants Of Food Waste: Tpb And Moderating Impact Of Demographics & Guilt, M Mansha Tahir

Journal of Global Hospitality and Tourism

Increase in number of people dining out significantly contributes to food waste in restaurants. It is crucial to understand the determinants of food waste. Such determinants are influenced by demographics as well as emotional factors. The present study is meant to understand such factors through the lens of the Theory of Planned Behavior (TPB). Participants’ intentions are influenced by guilt and this study was conducted to examine the moderating role of guilt. Hypotheses were tested with analysis of data collected from 423 participants. Constructs of extended model were analyzed with AMOS (V.21) for structural equation modeling whereas moderations were tested …

2023 School Of Culinary Arts & Food Technology Newsletter - Summer Edition 2023, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Summer Edition Newsletter captured the many events, sustainability, 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 Summer period of 2023. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts and our 'Transforming Tommorrow' partners (school supporters) plus our school's industry association supporters. If you would like to support our school and the next Generation of Food, Culinary and Horticulture …

Food Marketing: The Adverse Effects Of Food Advertisements And Media Messaging On Men, Women, And Children, Lindsay Arnolds

Management Undergraduate Honors Theses

This thesis examines the impact of food marketing on different segments of the population in the United States. Specifically, the study focuses on the effects of food advertising on men, women, and children, with an emphasis on the ways in which marketing messages influence their food choices, attitudes, and behaviors. Through a comprehensive review of the literature and a survey of various participants, the thesis analyzes the various techniques used by food companies to target these groups, including packaging, labeling, and promotional strategies. Furthermore, it reviews studies on the effects of food advertising and media messaging on the physical and …

Collaboration Between Cfit And The College Of Engineering And Design, Elizabeth Broder, Tanner Glawe, Elizabeth Rall, Alliana Fennelly

Student Research Design & Innovation Symposium

In the Chef-Driven Contemporary Casual Concepts lab, culinary students were divided into teams to create a restaurant concept. This team of four chose developed The Hottenany, a concept and menu that best represented Lincoln, Nebraska. Students met weekly and to outline the project and delegate tasks. After developing the concept for their menu and logos, the team collaborated with graphic design students. Working as an interdisciplinary team resulted in a richer experience. It provided the opportunity for culinary students to see how their vision was interpreted in design, reinforcing the need for focus and clarity on the concept. It also …

Handbook Of Diversity And Intercultural Inclusivity For Hospitality At Tu Dublin, Fernanda Lima Rabelo, Ana Maria Vieira Fernandes, Mariia Perelygina

Other resources

This handbook is the final output of the research project Diversity & Intercultural Inclusion in Hospitality (D&ICIH), a TU Dublin’s EDI-funded project that aimed to understand the challenges, barriers, and cultural differences that migrant workers experiences in cafes, cafeterias, catering services and restaurants on university campuses experiences. The research also focused on exploring the gender dimension of how migrant women perceive hospitality work, combined with an intersectionality approach (with a focus on gender and socio-economic status) looking to identify multiple factors of advantages and disadvantages in work and life with in-depth and thematic interviews. The Handbook particularly focuses on two …

Beyond Local Food Consumption: The Impact Of Local Food Consumption Experience On Cultural Competence, Eudaimonia And Behavioral Intention, Bingna Lin, Saerom Wang, Xiaoxiao Fu, Xiaoli Yi

Faculty Scholarship and Creative Works

Purpose: This paper aims to explore the relationships among local food consumption experience, cultural competence, eudaimonia, and behavioral intention. Building upon acculturation theory, need hierarchy theory and self-determination theory, the current study develops a conceptual model of local food consumption as international tourists' acculturation process.

Design/methodology/approach: This study collects data from 305 Chinese outbound tourists and uses partial least squares-structural equation modeling to examine the developed model.

Findings: The findings reveal a significant effect of the local food consumption experience, consisting of novel, authentic, sensory and social dimensions, on cultural competence, which subsequently evokes eudaimonia and behavioral response toward local …

Student Attitudes And Perceptions Regarding Food Waste At Unh Dining Halls, Alexander Soule

Honors Theses and Capstones

UNH works in the hospitality sector of businesses. Over the years, food waste has grown to become an alarmingly increasing problem for both the environment and businesses operating in the sector. While UNH has many food waste mitigation efforts, there is still an opportunity for both the dining halls and students to work together to help reduce food waste. A survey was performed and analyzed which reveals that many students who frequented the dining halls are willing to better adjust their dining practices to help mitigate food waste. However, this is contingent on the dining halls presenting the information of …

Bakery Case Study, Evelyn Ashley

A with Honors Projects

A business case analyzing a capital budgeting decision for a company. The end result is an Excel analysis and an executive summary. The executive summary describes the decision to be made, the inputs, the results of the analysis, as well as data visualization.

The Impact Of The Covid-19 Pandemic On Online Food Delivery Apps, Lauren Morell

UNLV Theses, Dissertations, Professional Papers, and Capstones

The restaurant industry continues to change as Online Food Delivery apps (OFD) continue to gain more popularity because of the COVID-19 pandemic. The food delivery market has grown over 52% since the start of the pandemic. Online food delivery app platforms like DoorDash, UberEats, and Postmates began to offer delivery over the past decade, rapidly growing with the help of ghost kitchens. Consumer behavior factors and intention to use OFDs have changed as more advanced app technology becomes available, and as the restaurant industry navigates the COVID-19 pandemic restrictions. Many consumers favor mobile delivery apps overall convenience and perceived usefulness. …

The Trace Of Sustainability Approach In Gastronomy Science: Bibliometric Analysis Of Studies On Green Restaurants, Murat Goral, Zehra Bulut, Berkan Basar, Uzeyir Kement

University of South Florida (USF) M3 Publishing

In this study, it is aimed to analyze the studies on green restaurants in the literature through a bibliometric method. Thus, it is aimed to evaluate the performance of research on green restaurants in the international databases and to shed light on the evolutionary development of studies in this field through bibliometrics. It is thought that providing a holistic view to the studies on green restaurants and revealing the possible relationships between them will make important contributions to the literature. According to the research findings, the number of studies published in this field in the last two years has increased …

How The Fast Food Industry Can Protect Its Lunch (And Eat It Too), Xuesong Geng, Andrew Chin, Andrew Chen

Asian Management Insights

The digital transformation of the industry.

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 …

Evaluation Of Restaurant Menus In The Marketing Of Turkish Cuisine: The World’S 50 Best Restaurants Discovery Turkey Example, Emre Ozturk, Goksel K. Girgin

University of South Florida (USF) M3 Publishing

The purpose of this study is to assess the websites of Turkish restaurants that are listed in The World's 50 Best Restaurants Discovery Turkey in terms of marketing Turkish food. The content analysis method, one of the qualitative research methods, was used to investigate the websites of the restaurants on the list for this reason. Websites should provide all the information that overseas guests may require, taking into account the depiction of Turkish cuisine and the importance of restaurants listed in an international ranking system to gourmet tourism. The websites of the restaurants have been found to have flaws in …

Class Acts 學院消息, Ici Editorial Team

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Tried and tested 經驗之談

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

國際廚藝學院與其姐妹機構酒店及旅遊學院和中華廚藝學院一起為學員提供各種寓學於樂的機會

Back Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Hokkaido Scallop Carpaccio with Tomato Marshmallow, Pomegranate Granita, Cucumber Salad and Olive Oil Caviar, prepared by students of the International Culinary Institute

由國際廚藝學院學員精心製作的北海道帶子薄片伴番茄棉花糖、石榴沙冰及青瓜沙律

Plat Du Jour 名菜解構

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Love story

愛情故事

Kevin Leung, Pastry Chef at the Hyatt Centric Victoria Harbour Hong Kong, displays his fondness for chocolate and fruit in a Valentine’s Day dessert delight

香港維港凱悅尚萃酒店糕餅主廚梁沛銘為情人節創作的甜點反映了他對朱古力和水果的熱愛

Day In The Life 餐飲人生

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Danny Ho 何偉誠

Executive Chef at Hotel ICON, who passed ICI’s Certified Pastry Cook Trade Test in 2017 and is currently enrolled in ICI’s Professional Diploma in International Culinary Arts and Management programme

「唯港薈」酒店行政總廚，2017年通過國際廚藝學院的「認可糕餅師技能測試」，現正修讀國際廚藝學院的國際廚藝及廚務管理專業文憑課程

Recipe For Success 成功秘方, Tama Miyake Lung

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Continuing professional development not only can advance an individual’s career but also support a culture of innovation and excellence in an industry and community as a whole.

持續專業進修不僅有助發展個人事業，還能積極推動整個行業以至社會的創新發展。

Good Spirits 蒸蒸日上, Tama Miyake Lung

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Riding a wave of premiumisation and celebrity cachet, tequila and other agave-based drinks are enjoying their moment in the sun.

在品質和形象 的提升及名人效應的帶動下，龍舌蘭酒與其他龍舌蘭蒸餾酒終於闖出一片天。

London Calling 倫敦的呼喚, Melissa Twigg

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The British metropolis has not traditionally been known for its culinary offerings. But an ethnically diverse population paired with a range of social movements and a new generation of exceptional chefs is bringing about a stunning transformation.

在多種族的人口結構、一系列的 社會運動和人才輩出的新生代廚師等因素推動下，曾經被視為歐洲美食沙漠的英國大都會正在迅速蛻變。

Spice Of Life 印度色香味, Kate Springer

AMBROSIA 客道 : The Magazine of The International Culinary Institute

From unexpected presentations to fine-dining riffs, Indian chefs around the world are bringing a fresh perspective to their cuisine and challenging stereotypes along the way.

世界各地的印度廚師紛紛為祖國美食注入新意，由讓人驚艷的賣相到精緻的餐飲體驗都花盡心思，期望能 打破世人對印度菜的刻板印象。

Boiling Point 火候到了, Tama Miyake Lung

AMBROSIA 客道 : The Magazine of The International Culinary Institute

From cooking for his family in Malaysia to winning various global culinary competitions and serving as private chef for a Hong Kong billionaire, Edward Voon has had quite the eclectic journey. But with the long-awaited opening of his first restaurant, life is just starting to heat up.

由一個來自馬來西亞的家中大廚，到贏得多個國際廚藝比賽，並在香港擔任億萬富豪的私人廚師，溫有成的廚師之路兼容並蓄，為他鋪出一條康莊大道，通向他期待已久的首間自家餐廳。

World Cup 啡色人生, Tama Miyake Lung

AMBROSIA 客道 : The Magazine of The International Culinary Institute

With mythical origins leading to modern-day “waves”, coffee is a multibillion-dollar global industry that continues to adapt and evolve with each generation.

由起源神秘到發展成今天席捲全球的「浪潮」，咖啡經歷了一次又一次的改良和演變，創造出現時全球價值高達數以億元計的產業。

Lexicon 專業詞彙

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Taste test

品味佳釀

Developing a vocabulary for describing wine is an integral part of earning ICI’s Higher Diploma in Wine and Beverage Business Management

國際廚藝學院的葡萄酒及飲品商業管理高級文憑課程的畢業生都必須掌握一套形容葡萄酒的詞彙

Features

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Where In The World 放眼世界

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Small wonders

小小奇蹟

Depending where you find them, dumplings are either a favourite snack, a must-try street food or a beloved national dish. No matter the style or stuffing, they are the ultimate comfort food.

餃子可以是備受歡迎的小食，也可以是不可不吃的街頭美食，或是深受喜愛的國菜，但不管是以哪種形式出現或用了哪些餡料， 餃子都是讓人吃了感到窩心的食物

Tool Of The Trade 創意廚具

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Out of Africa

非洲來客

A staple of markets and kitchens across Morocco, the tagine is the perfect blend of form and function

摩洛哥市集和廚房必備的塔吉鍋，內外兼備，好看也好用

Gastropedia 美食百科

AMBROSIA 客道 : The Magazine of The International Culinary Institute

In the weeds

深入藻源

Fresh, dried or used as a flavour enhancer, seaweed is a true superfood - in more ways than one

海藻不管是新鮮的時候還是製乾之後均可入饌或當零食，甚至可為食品提鮮，堪稱超級食物

Bookshelf 新書上架

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Reading room

閱讀室

A world of taste, culture and masterful techniques awaits in these new releases

翻開下列新書，探索世界各地的美食、文化和廚藝技巧