Food and Beverage Management Commons^™

Building A Successful F&B Franchise, Singapore Management University

Perspectives@SMU

The right consumer value proposition and franchisor-franchisee relationship are key

Reflective Practice Series: Selected Instructional Models Using Synchronous Video Conferencing Software, Martin W. Sivula

MBA Faculty Conference Papers & Journal Articles

With the vast array of resources available to instructors, one would think that instruction and teaching would yield success for all learners. Now, well into the 21^st century has much changed in the classroom? Certainly, movable desks and chairs, advanced audio and visual equipment, and a plethora of all types of technologies which might be able to enhance training and education. Over the last several decades research on individualized instruction, cognitive science, educational psychology, and multimedia instruction (to name a few) have permeated the literature on instruction. With all the research and the vast array of studies on improving …

Law Library Blog (July 2018): Legal Beagle's Blog Archive, Roger Williams University School Of Law

Law Library Newsletters/Blog

No abstract provided.

Inventive Solutions, Alson Teo

Research Collection Institute of Service Excellence (2007-2024)

Alson Teo of Stamfles International reflects on inventing the iKook and why automation is essential to scale.

Building A Better Business With Retention Policies, Richard Huggins

Research Collection Institute of Service Excellence (2007-2024)

Richard Huggins of Rabbit Carrot Gun comments on Singapore’s manpower challenges and his radical solutions

Investing In Service, Andre Huber

Research Collection Institute of Service Excellence (2007-2024)

Andre Huber of Huber’s Butchery looks at how family values have formed a cornerstone of their service vision.

Pursuing Quality, Zara Salahuddin, Arif Salahuddin

Research Collection Institute of Service Excellence (2007-2024)

Zara and Arif Salahuddin of Bismillah Biryani exchange views on growing a family business and prioritising product quality.

Reframing Dining, Hsin Yao Cheng

Research Collection Institute of Service Excellence (2007-2024)

Cheng Hsin Yao of Picnic explains how he has future-proofed his latest restaurant with technology and design.

School Of Culinary Arts & Food Technology - Summer Newsletter 2018, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Summer 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 Summer period of 2018. 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 sponsors).

Who Is The Fairest Of Them All? Disney’S Depiction Of Non-Normative Embodiment In Its Villainesses, Caroline Bradley

Honors Theses

The world of Disney has long been criticized for the lack of empowered princesses, racial representation, and unrealistic body images in its princess films. While steps have been made to provide a fairer representation through the bodies of the princesses, there has not been much progress in the way villains’ bodies are depicted. Most Disney villains exhibit a form of disability or non-normative embodiment including missing limbs, old age, or fatness. This thesis will analyze the bodies of three well-known Disney villainesses from three different eras—The Evil Queen, Ursula, and Mother Gothel—and will demonstrate how their bodies reflect the historical …

Ua12/2/1 Best Of The Hill, Wku Student Affairs

WKU Administration Documents

College Heights Herald magazine rating restaurants, stores, bars and music.

Glossary Of Business Evidence, Paul C. Boyd

MBA Faculty Conference Papers & Journal Articles

No abstract provided.

Impacts Of Leadership On Tqm In Food Industry In India, Abhir Anil Joshi

Masters Theses & Specialist Projects

To improve an organizations competitive edge, leadership has adopted a conventional and organized approach known as TQM to improve the quality of its products and services. Implementation of TQM varies from one organization to another. This study determined the various impacts of leadership on TQM in the food industry in India. The continuous decrement of India's economy has led organizations to hire nonskilled people who lack the basic knowledge of the process and thus do not work efficiently and thus ensuring failure of TQM. Another problem faced was the lack of a healthy management which ensures a positive environment and …

Indah: The Unorthodox Rise Of A Columbian Staple, Will Helms

Senior Theses

Over the course of several weeks, I conducted a series of observations at Indah Coffee Co. in order to better understand its marketing and interaction with the neighborhood. After observing the coffee shop several times, I consulted outside sources, a process that is considered to be in the psychological realm of “grounded theory”, constantly comparing them to my own observations. After an interview with Indah’s owner, I began compiling my findings. The following paper is an outline of my findings, including the importance of the product in the coffee industry versus other industries, the power of successful grassroots marketing, and …

Back Cover

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Contemporary Sashimi by ICI

國際廚藝學院炮製的當代魚生菜式

Recipe For Success 成功秘訣, Ici Editorial Team

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Wining and dining 美酒佳餚盛會

Art on a plate 吃的意境

Cultural cooking 烹飪文化

Keeping it sweet 甜美示範

Vanessa Im 嚴慧敏, Vivian Mak

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Founder and Administration Manager of T. Confection; Graduate of Certificate in Bakery and Pastry (Western) Course in 2005; Certified Pastry Cook by ICI & Handwerkskammer (the Chamber of Skilled Crafts) Koblenz of Germany in 2016

甜品店T. Confection創辦人兼行政經理，2005年西式包餅文憑畢業生，2016年國際廚藝學院及德國科布倫茨工藝商會認可餅師

The Bee’S Knees甜蜜回憶, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

There’s a definite buzz around the beautifully crafted dishes at Tate Dining Room & Bar

Tate Dining Room & Bar精緻小巧的甜點，連蜜蜂也尋味而來

In Praise Of Sake 清酒的進擊, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

From the tables of Hong Kong to Europe, North America and beyond, the traditional Japanese rice wine is increasingly being accepted as an enjoyable and versatile accompaniment to food, and not simply for dishes from the beverage’s Asian homeland.

在香港、歐洲、北美以至世界各地，日本傳統米酒不僅越來越受歡迎，更被視為與各地菜式配搭的佳品，不再局限於亞洲菜式。

Where's The Beef? 「肉」罷不能？, Tama Lung

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Chefs, scientists and food engineers look to the past and to the future in the race to find viable, sustainable and enjoyable alternatives to conventional animal products.

不少廚師、科學家和食品工程師都回顧過去、放眼未來，為尋找取代傳統動物肉類的食材絞盡腦汁。

Natural Pairing 天生一對, Robin Lynam

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The potential for synergy between wineries and restaurants seems obvious today, but the winery-restaurant phenomenon is relatively new. Recent years, however, have seen such ventures flourish, and Michelin stars and multiple awards suggest it’s a marriage built to last.

今天，酒莊與餐廳相輔相成的潛力已顯而易見，以致近年才流行的酒莊餐廳如雨後春筍般發展，並屢獲米芝蓮星級殊榮及各種獎項肯定。酒莊與餐廳似乎能成為天長地久的結合。

Green Planet 綠色地球, Payal Uttam

AMBROSIA 客道 : The Magazine of The International Culinary Institute

From Paris to New York, across Asia, Africa and beyond, vegetarian dining is no longer purely the preserve of hippies and hipsters. Award-winning chefs are creating plantbased dishes that are imaginative, tasty and subtly sophisticated, as well as being healthful and environmentally friendly.

從巴黎到紐約，從亞洲到非洲，席捲全球的素食潮流已不再是趕時髦的玩意，在不少屢獲殊榮的名廚努力下，各種以植物為主的菜式不但創意滿溢和精緻可口，更符合健康和環保之道。

The Cooking Lab 美食實驗, Rachel Read

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Some of the world’s leading culinary innovators spill the beans on the techniques and philosophies that shape their approach to modernist cuisine.

帶領創意烹調潮流的國際頂級廚藝先鋒分享他們對現代主義烹調的看法，以及有關的技術和理念。

Land Of Diversity 中東繽紛食事, Kee Foong

AMBROSIA 客道 : The Magazine of The International Culinary Institute

With the Middle East embracing an assortment of states, peoples and traditions, its vibrant and varied cuisine – perfected over millennia and drawing from European, Asian and African traditions and ingredients – encompasses everything from spiced meats, to healthy salads, creative seafood dishes, delicious breads and perfumed desserts.

中東地區覆蓋眾多國家，由各種各樣的族群和傳統結合而成，形成豐富多姿而千變萬化的美食佳餚。中東菜吸收了歐亞非三洲的飲食傳統和食材，經過千年來的演變和改良，發展出獨具一格的惹味香肉、健康沙律、創意海鮮、滋味麵包和芳香甜品等。

Homeward Bound 尋找家鄉的故事, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

The fevered globetrotting of chef Virgilio Martínez Véliz eventually led him home to Peru, there to explore the South American nation’s extreme diversity of ecosystems, cultures, culinary traditions and ingredients.

走遍世界各地之後，秘魯名廚Virgilio Martínez Véliz落葉歸根，投身發掘祖國極度多元化的生態系統、文化、飲食傳統和食材。

Features

AMBROSIA 客道 : The Magazine of The International Culinary Institute

No abstract provided.

Making The Cut入廚基本功：刀工, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Skilled use of the knife is essential in cooking whatever the cuisine. Perfecting the art of slicing and dicing ensures dishes always have great texture -- and also look sharp. Here we highlight five basic cuts that every chef should have in their armoury.

不管是哪個地方的廚藝，都非常著重刀工。事實上，食材切片還是切粒會影響菜餚的口感以至賣相，刀工是炮製任何菜式都必須具備的技巧。以下特別介紹五種每位廚師都需要熟習的基本切工。

Olive Offerings 橄欖入饌, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Alongside wheat and grapes, olives complete the triumvirate of ingredients that is the basis of Mediterranean cuisine, and have been cultivated for centuries. The oil of the olive is a chef's staple, while table olives add brininess and depth to many dishes.

如果要用三種食材來概括源遠流長的地中海飲食文化，那一定是小麥、葡萄，以及橄欖。橄欖油是廚師的必備材料自不待言，就連食用橄欖也可以為許多菜式增添獨特的鹹鮮味。

Wizened Way 風乾之道, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Accentuate flavours and enhance nutrition with a dehydrator

風乾機能保存食物營養，令味道更濃郁

Food For Thought讀好書 吃美食, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

Compelling new cookbooks for all -- from armchair food fans and stay-at-home cooks to professionals

題材包羅萭有的烹飪新書，無論是看到美食便滿足的食家、家中大廚，還是專業廚師，都能找到心頭好