Food and Beverage Management Commons^™

Is Fine Dining Dying? 高級餐飲輓歌高唱？, Anna Cummins

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Starched linens, portentous waiters and three-month waiting lists are no longer the automatic hallmarks of haute cuisine. With restaurants offering bar seating, no reservations and sharing plates, and removing airs and graces from the high-end eating experience, can the old guard survive the casual fine dining revolution?

高級餐廳不再等同於平滑無縐的枱布、高傲的侍者和長達三個月的訂座名單。吧枱座位、無需訂座、共用餐桌的休閒高級餐廳的興起，會否令氣氛拘謹的傳統高級餐廳奏起輓歌？

Less Is More 化腐朽為佳餚, Payal Uttam

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Through creative cooking, pioneering chefs are using food waste and overlooked ingredients to change our relationship with produce and the way we eat, thereby creating a more sustainable food culture.

廚師們發揮創意，將廚餘和備受忽視的食材變成可口美食，改變我們跟農產品的關係和飲食習慣，從而創造可持續發展的飲食文化。

Shaking It Up 搖出不一樣的精采, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Meet the beverage professionals who are mixing things up behind the bar and bringing creative contemporary cocktails - and mocktails - to the table

才華橫溢的調酒大師分享他們的創作之道。

Natural Selection 天擇之糧, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Three basic raw ingredients. The magic and mystery of microorganisms. Time-honoured techniques. It's no wonder that the world is going wild for authentic, artisanal bread.

三種基本原料、奇妙而神秘的微生物、歷史悠久的方法…… 無怪乎大家都對傳統手工麵包趨之若鶩。

Journey To The West 西遊記, Kate Farr, Rachel Read

AMBROSIA 客道 : The Magazine of The International Culinary Institute

French haute cuisine is often considered the foundation of Western European dining, but nowadays, countries are developing distinct culinary identities of their own.

備受法國高級料理影響的西歐菜已紛紛邁開新的步伐，發展自己獨有的烹飪風格。

Portrait Of An Artist 廚藝家, Kee Foong

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Notorious for eschewing meat and fish at his Paris restaurant Arpège, visionary chef Alain Passard is equally renowned for his inspirational role as a mentor.

因突然宣布其巴黎餐廳Arpège停止供應魚類和肉類菜式而名噪一時的Alain Passard，不僅自己擁有遠大的目光，在培育人才方面也成績斐然，麾下人才輩出。

Features

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Lexicon 專業詞彙, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Look sharp

吃醋

Acid can brighten and enliven a dish. With the wide range of vinegars available, each with its own personality, there are many ways to perk up your plates

以醋入饌，其酸味可令菜式味道清爽提神。市面上有林林總總的醋，酸味濃淡不一，各有特色，可為菜餚增添不同風味

1 Ingredient 10 Ways 一種食材 十種味道, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Spilling the soybeans

豆香四溢

A versatile, protein-rich legume, native to East Asia, the uses of soybeans range from cooking oil, soy milk and tofu to fermented foodstuffs such as soy sauce, tempeh, natto and miso.

大豆含豐富蛋白質，原產於東亞，用途廣泛，從食用油、豆漿和豆腐，到醬油、天貝、納豆和味噌等發酵食品，都是由大豆製成

Tool Of The Trade 創意廚具, Jon Wall

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The daily grind

好事多「磨」

When it comes to pounding powders and pastes, nothing beats the mortar and pestle

要把食材磨成粉末和醬蓉，杵臼是不二之選

Bookshelf 新書上架, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Top tomes

大師巨著

The hottest new cookbooks, gastronomic guides and beverage bibles

最新出版的烹飪書、美食指南與葡萄酒聖典

Gastropedia 美食百科, Jon Wall

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Global warming

熱力四射

Fiery, flavourful and variegated, the chilli is powering a culinary heatwave

色彩繽紛、味道強烈的辣椒是佳餚美食的刺激夥伴

Test Kitchen

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.

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

World of Opportunities 放眼世界 機遇無限

Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Ambrosia March 2019 Full Issue

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Black Swamp Pub And Bistro Analysis, Sara Aniol

Honors Projects

The Black Swamp Pub and Bistro is a full-service restaurant located in the Union on the Bowling Green State University Campus. We mainly do sit-down service, but we also do take-out orders and have a full bar with draft beers as well as mixed drinks. Our menu tends to change a lot, with new additions as well as some of the items being deleted. My goal of this project is to try to give some insight on the patterns that are too big to see with day-to-day operations as well as give some recommendations for the future that is backed …

A Strategic Audit Of Runza Restaurants, Chase Caverzagie

Honors Program: Senior Projects (Public)

Runza is a well-known, Nebraskan restaurant. As Runza begins to expand, and a new generation of buyers approaches, it is important for Runza to examine the horizon and think critically about their future strategy. Runza will need to decide what their next steps will be to maintain a competitive advantage, and be successful for many more years to come. This strategic audit will look at the company’s background, business model, the internal and external environment, and company strengths and weaknesses. Then, several strategy alternatives are proposed, with the selection and implementation plan of the best strategic alternative.

Miami Craft Brewery Collection, David Lanster

Library Research Scholars Program 2018-2019

The Miami food scene - including restaurants, breweries, bakeries, and distilleries - is in a state unlike any it has experienced before. Fueled by innovators in cuisine and tangible public excitement, it is an unprecedented time in terms of both quantity and quality for South Floridians to eat and drink. The Miami Craft Brewery Collection effort within the Special Collections hopes to document and celebrate the rise of Craft Brewing in Miami through the collection of brewery documents, advertising ephemera, bottles/labels, actual beer, and oral histories from prominent leaders in the field.

Everything You Never Wanted To Know About Spanish Wines (And A Few Things You Did), John Phillips Wacker

Senior Theses

The Spanish wine scene is incredibly diverse, and an immense number of different wines are made in the country. Likewise, Spain is incredibly rich in culture, with a wide array of languages, histories, cultures, and cuisines found throughout the nation. The sheer number and variety of Spanish wines and the incredible variety of cultures found in Spain may be daunting to the uninitiated. Thus, a guide to Spanish wine and culture, which not only details the two but links them, as well, may prove very helpful to the Spanish wine newcomer or perhaps even a sommelier.

This thesis-guide was compiled …

2019 School Of Culinary Arts & Food Technology - Spring Newsletter, 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 during the Spring period of 2019.

School Of Culinary Arts & Food Technology, Technological University Dublin Newsletter: Spring, 2019 -Spring Newsletter 2019, James Murphy

Articles

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 2019. 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, …

Do Part-Time Employees Matter In The Restaurant Industry?, Jangwoo Jo, Hyun-Woo Joung

ICHRIE Research Reports

There has been a substantial increase of non-standard work arrangements such as part-time, contingent, and temporary work in the restaurant industry. According to the National Restaurant Association, the overall turnover rate in the restaurant industry was 72.9% in 2016 and this rate has been increasing since 2010. The findings clearly indicated that part-time employees were less satisfied with their current job situations as compared to their counterparts. This study also found that none of the predictors of employee turnover intention in the part-time employee group had any impact on lowering turnover intention, implying that the high turnover intention of part-time …

How Clean Is The Food We Eat From Street Vendors In Orlando, Florida?, Bendegul Okumus, Sevil Sonmez

ICHRIE Research Reports

Convenience, low cost, and opportunities to experience unique flavors have led to an increase in street food consumption worldwide. There are approximately 117,000 food trucks in the U.S., representing approximately $857 million in sales annually. Some of these food trucks are unlicensed and some truck vendors are unwilling to comply with requirements for food preparation, permits, parking, and inspection processes. Data were collected from food trucks in Orlando, Florida in order to have a clear understanding of risk factors. Food samples were collected from food trucks and analyzed for microbiological contamination. To investigate possible safety risks, 30 different samples were …

The Role Of Fairness, Job Satisfaction, And Co-Worker Cohesiveness In Influencing The Desire For Unionization Among Polish Cooks, Piotr Zientara, Anna Zamojska, Monika Bak

ICHRIE Research Reports

Hotel work is characterized by long and unsocial shifts, and many hotel employees feel tired, treated unfairly, and dissatisfied with their jobs. There is a high incidence of part-time and temporary employment that translates into low pay, job insecurity, and limited access to training. Hotels in some countries – notably, Poland – are practically without collective representation leaving hotel workers with a weak bargaining position. This study aimed to find out whether hotel employees might be interested in unionization and whether, in the absence of unions in the workplace, staff can count on their co-workers for support and, whether this …

Factors Influencing Consumer Wine Choice: The Case Of Wine Tourism, Margaret Connolly

Books/Book Chapters

This research was undertaken to examine the relationship between the wine tourism activities of consumers and their subsequent wine choices. Exploratory research was undertaken giving specific attention to wine tourism, first, as a factor of influence on decision-making, second, on levels of consumer involvement and third on long-term consumer loyalty. A convenience sample of 12 wine consumers in Dublin participated in the study. Semi-structured in-depth interviews were used to gather the qualitative data used. The findings clearly establish links made by consumers between their wine tourism experiences and their subsequent wine purchase preferences. The findings highlight the importance of facilitating …

An Investigation Into The Management Of Branding In Irish Artisan Food Businesses, Daniel David Hickey

Theses

A consumer’s lifestyle is busier now then in the past and is moving towards products that reduce preparation and cooking times (Bia, 2015). The demand for value added convenience products has created opportunity for the Artisan food sector. This has lead to the expansion of food Small Medium Enterprises (SME’s) in Ireland. There were 235 specialty food producers in Ireland in 2018, a 2.7% increase on the previous year. SME’s are growing in popularity among consumers but there is very little research been completed into Irish SME’s. A 2016 study by Kennedy and Wright identified that the area is scant …