Culinary Food History Of ussian Cuisine
When one talks about ussia, one should remember that it is a very large country and over a period of time, the nature and constituents of the country has changed. It is also a country that runs over two continents and for a time, existed in three continents. The vast area has brought it to a situation where there are different cuisines in different areas and alterations to the cuisine are even done on a local basis. So, the comment on this cuisine has to be general to be reasonably accurate.
There are four aspects that have been discussed in this article, and we shall go from one to the next.
Geographical location of ussia and why it have an affect on the ussian cuisine?
When a thought comes of a ussian kitchen what are the first associations that one gets? Is it Vodka…… [Read More]
I am currently employed as a baker at a resort, and before that, I was employed as a pastry chef, for a period of one year. During both employment experiences, I have come to learn new techniques of both baking and pastry, but I have also realized that pastry was my true calling. I have also come to interact with numerous individuals, and have developed my people skills as well. I have learnt to function as part of a team and to provide my support for the success of the team.
In terms of my education, I possess a certificate from the Culinary Arts College and I have just applied for a 2-year degree program in pastry. I hope to further advance my knowledge in the field of pastry, but also to meet new people and develop more connections, in terms of both friendships, as well as future project collaborations.…… [Read More]
ServSafe® is a food safety training and certification program that is nationally recognized and accredited. To date, more than three million ServSafe Food Protection Manager Certifications have been awarded -- and I am one of them.
After graduation, I continued my cooking interest by joining Wal-Mart. For the past two years, I have been working in the bakery. I enjoy trying out new ways of decorating, discussing the customers' needs and hearing their "oohs" and "aahs" when seeing my work. At home, I continue to try out new creations. Of course, I'm in demand for family and friends' parties.
I may never have the opportunity to compete on a reality show, but I look forward to going on to school and getting my degree from the (NAME of SCHOOL) culinary institute. This school has a great reputation, and I know that after graduation I will be on my way to…… [Read More]
Kuwait Culinary School
The objective of this business plan for The Kuwait Culinary is twofold. First, it is to be a school that is profitable, steady and long-term business enterprise. Second, it would be for the organization to educate the general community to the simple desires of being able to do things such as cooking at home. Both objectives will be accomplished by utilizing the eagerness, resources and knowledge of the staff and the owner. Kuwait Culinary School represents classic culinary methods with modern novelties and the latest in global cuisine. Kuwait Culinary School in Kuwait will provide a supportive and creative community where fervent persons can submerge themselves in the culinary world. Here, at Kuwait Culinary School culinary students are able to work alongside caring, knowledgeable chef instructors and are trained the abilities essential to help follow a professional vocation in the culinary/hospitality business.
The Kuwait Culinary School program…… [Read More]
Industry's anticipated culinary forecast reveals menu trends 2012. The National Restaurant Association's annual survey 1,800 professional chefs -- members American Culinary Federation -- reveals hottest trends restaurant menus 2012.
Restaurants menus are nowadays changing to suit the current emerging trends in the market. A way that these trends are noted is by the use of an annual chef's survey. This survey conducted late last year by the National Restaurant Association survey of American Culinary Federation member chefs, featured the following; locally sourced ingredients, healthy kid's meals and ethnic cuisines and flavors among others. The survey also had an insight of the hottest technology trends in the catering industry such technologies include the use of smartphone applications and tablet computers.
Ethnic cuisines and flavors being out main are of forecast, showed the following significant trends this year (2012). People are nowadays more captured by the idea of experimenting with other ethnic…… [Read More]
I have done the other things in my life that helped others, saved lives, and made a great difference in the lives of others, and in my own. Now, I want the chance to follow my passion and do something that has only been a dream up until now.
I have always taken the needs and wants of my family, the people I served, and even my superiors into consideration when making choices about my life. That's what you do when you are a responsible member of society. I don't regret any decisions I've made about my life, and I am grateful for all the chances I've had to move ahead and take good care of my family. That said, now, just once, I want to indulge myself in my own passion and desire, and that's why I want to attend cooking school and become a master chef. it's time…… [Read More]
Sandwiches might be made with Souse (head cheese), which is made of pig's feet and hocks, spices, and vinegar. It is sliced and served chilled. Side dishes include many types of fresh vegetables, potatoes, noodles, and relishes or pickles. Baking is also quite important in the Dutch households. Dutch women bake their own breads, make their own stuffings, which are quite popular, along with Cornbread, Biscuits, Muffins, Sticky Buns, Pretzels, and even Crackers. Soups are also served quite often. One of the most traditional soups is Chicken Corn Soup, made with chicken, fresh corn, celery, and homemade egg noodles. Desserts are extremely popular, and many of the most famous Pennsylvania Dutch recipes are for desserts. Pies are extremely popular, and Shoofly Pie is a Dutch tradition. Shoofly Pie is made with a crumb topping and a liquid bottom that is mainly molasses and water. Another favorite is Vanilla Pie, made…… [Read More]
4 Worlds would seem to be an ideal setting for couples or groups of friends rather than families.
The restaurant will be in competition with:
The restaurant will be in competition with other, more established high-end restaurants in both London and other major cities. However, given that novelty is a very important part of the dining experience for those who are interested in a dining experience as opposed simply to eating, this should give 4 Worlds a distinct advantage.
The restaurant will also face competition from cultural institutions such as museums and galleries with their openings replete with interesting food, interesting conversations, interesting visuals.
The restaurant will also probably relatively soon face competition from knock-offs.
The relationship between the marketing mix for 4 Worlds and other aspects of the company's business model is heavily weighted towards the marketing division. This is not surprising given that a restaurant that needs to…… [Read More]
I not only am aware of these conditions, but look forward to an enterprise to which I am able to devote myself wholeheartedly.
I will definitely make decisions that more consciously reflect the concrete aspects of excellence I have identified in this paper. I have never been willing to let substandard work stand; I am aware of how the quality of my products reflects on my qualities as a person, and I hold both myself and my work to the highest standards. The sense of camaraderie has been somewhat lacking in my personal drive for excellence, and I will definitely be keeping this necessity in mind as I make my way through the ranks to become an executive chef. The balance necessary in a team is something I have always been consciously aware of, but I have not always been successful in achieving this environment in my work.
Excellence is…… [Read More]
African estaurant evival
New York is home to people from all over the world, and it is well-known that they often bring with them cuisine from their homelands. Foodies descend on food courts in subterranean malls in Queens, ussian bakeries in Brooklyn, and ethnic food trucks pretty much anywhere throughout the five boroughs. For being a cosmopolitan city with such cosmopolitan tastes, surprisingly little attention is paid to the diversity of African food. The continent of Africa is rich in food tradition and, increasingly, we are seeing these traditions manifest throughout New York. This trend is occurring in many places, in particular Manhattan and Brooklyn. In fact, several openings over the past few years have dramatically altered the African dining scene, and this development is very much worthy of coverage. This citywide exposure to the African food trend makes it an excellent topic heading into the summer eating season.
There…… [Read More]
NYC African Restaurants
African Restaurants in NYC
The restaurant's soft industrial lighting makes the chrome gleam. A soft and expansive backdrop of blue gives the space a cool and slightly futuristic industrial like a hip loft in the future. Exposed brick walls are tinged in a blue sheen and the distressed wood chairs and tables have been stained steel gray and have marble table tops. In three weeks, Cisse Elhadji, the owner of Ponty Bistro in Midtown, will open his new restaurant La Terengea. Located at 144 West 139th St., the restaurant us nestled in between the Hudson and Harlem rivers a few blocks west of the City College of New York. The location of the restaurant is quite lucrative given its relative proximity to both Central Park as well as Yankee Stadium.
Though Elhadji has succeeded once with an African restaurant, La Teregenga is still a gamble.…… [Read More]
Strategic Management Case Study of Four Worlds Restaurant
WHO? How would you describe the target segment? Which segments does Four Worlds not target? Make assumptions where needed in order to build on the information provided in the text and discuss the type of segmentation that would have revealed the need for such a restaurant as Four Worlds.
Chef Nadero Ravioli and his team of culinary experts have clearly positioned the ambitious and innovative business model of Four Worlds restaurant to target particular segments of the dining market. By devising a prix fixe menu consisting of highly specialized cultural cuisine concepts, the management structure at Four Worlds is hoping to attract high-end consumers accustomed to the luxurious meals Chef Ravioli has created. The purchasing system implemented by Four Worlds also confirms this demographic focus, because an online-only booking system and variable pricing structures depending on time of booking are both provisos…… [Read More]
The typical American diet is one high in sugars and processed foods. Accordingly, The United States has earned the unfortunate nickname of "Fast-food Nation." The initiation of the rapid growth in fast-food consumption rates in America is likely a result of this country's lack of a widely embraced and highly diverse national cuisine. The United States as a country is truly a melting pot for cultures, religions, ethnicities and beliefs. This vast assortment has certainly carried over into the world of food. That is, most Americans have easy access to a large array of different cuisines on a daily basis and this chronic presence of other cultural food choices has virtually destroyed any possibility of creating a truly American cuisine. Therefore, American citizens along with the rest of the world have transfixed fast-food into this national category. Without question, on the global stage, McDonald's and urger King are…… [Read More]
applying to the Making + Meaning summer program is to enhance my understanding of, and ability to create, interesting, thought-provoking, and purpose-driven design. To that end, I am particularly interested in learning more about the tenets of earth sheltering and its practical applications in our modern world.
While in many respects we have become divorced from the sustainable design practices of the earliest humans, earth sheltering remains a viable means of situating a home or other building in its environment. Earth sheltering is a means of leveraging a building's natural surroundings in order to provide insulation. Typically constructed on a hillside, an earth-sheltered home uses earth and soil to insulate a home or building. Given that below the frost line the temperature is remarkably stable, such a "soil wrap" reduces temperature fluctuations in the building's internal temperature, providing a stable environment conducive to human living.
An earth-sheltered home is very…… [Read More]
9). It is also dubious to present the research on food and drink and other interlinked issues "as academic reflection on hospitality" (Brotherton & Wood, 2000, p.139) by scholars belonging to various disciplines such as Visser (1991) and Beardsworth & Keil (1997). In this context, it should not be forgotten that hospitality is a false identification of an industry that has existed for only twenty years and which has transitioned into almost a critically to education, research and knowledge. However at the bottom of the transfer lie the motives of power and commerce more than the academic thirst of education and information.
Hospitality is seen as "related" to drinking and eating however you are mistaken if you think the vice versa i.e. drinking and eating are seen as related to hospitality stands true.
AN OVELOOKED STEAM OF STUDIES
The above mentioned formulation perfectly fits the area of Commercial hospitality or…… [Read More]
Thomas Keller: Classic Innovator
Thomas Keller: Innovating the Classics
Any restaurateur will tell you that earning a star from Michelin, the definitive organization for recognizing quality in restaurants, is no easy task. Some chefs and owners work for decades to achieve one star for one restaurant. Yet Thomas Keller, the California chef responsible for some of the most celebrated restaurants in the country, was able to garner a three-star Michelin rating for two of his establishments in a two-year period. Not only was Keller able to impress the Michelin organization with the quality of food and service at his restaurants, he was also able to parlay his love and knowledge of food into a national culinary identity through several cookbooks, television appearances, media interviews, and even film consulting. While he may now fit the definition of a "celebrity chef," Keller remains entirely committed to the act of cooking…… [Read More]
The texture was completely wrong. The reason for the wrong texture is once again an ingredient. In Middle Eastern Hummus preparation, the garbanzo beans are cooked fresh for hummus. The practice produces a much smoother and less gritty texture for the hummus, almost equivalent to a chip dip as opposed to a lumpy bean dip.
Additionally, water should never be added to hummus. It detracts from the emollient effect of the olive oil causing even more gritty texture and eventual separation should the hummus be displayed for a longer amount of time.
Never in all of my life have I experienced a hummus that utilizes pine nuts and parsley as garnish. Both of these flavors are severely in contrast to the flavors of the hummus. While parsley may be a popular garnish on standard restaurant dishes, this is not the case in Middle Eastern cooking where garnish is meant…… [Read More]
The project selected for this study is the opening of a new restaurant in New York City. This restaurant will be named: "Home Grown." It will be fashioned after the restaurant-creation in the television program "Fifteen" in the U.K. Food Network, a cable television channel has decided to open the restaurant by hiring fifteen trainees. The trainees will be taught all the requisite skills to chefs. Along with that they will also be able to assess the related needs of the restaurant industry. Jamie Oliver, the mastermind behind "Fifteen" in the U.K. has been selected to head this project along with his sous-chef who would be monitor the daily operations in NY City. The restaurant is to open on Christmas Eve, 2004 and it is hoped that it will be a success. Food Network has a budget of ten million dollars earmarked for this project. Any profits from…… [Read More]
popularity of foreign restaurant: consumer attitude and behavior toward foreign cuisines in Bangkok
Thailand as a tourist destination
Thailand has become a tourist destination hotspot for its scenic beauty, the humble nature of their people, and the relative value of foreign currencies relative to the baht. According to EIU ViewsWire (2003), "Growth in the tourism industry in recent years was the result of the depreciation of the baht against non-Asian currencies (which improved competitiveness relative to destinations outside the region), aggressive marketing campaigns and an increase in the number of airlines offering flights to Thailand." (EIU ViewsWire, 2003)
Additionally, according to EIU ViewsWire (2003), "Tourist arrivals rose by 5.8% to just over 10m in 2001, despote the global economic downturn and the September 11 terrorist attacks in the U.S., bringing in Bt 295bn (U.S. $6.6 bn) in revenue. Thailand benefited from its reputation as a safe and stable society and…… [Read More]
Food History of French Cuisine
What is the geographical location of France and why would it have an affect on the French cuisine? (i.e., what is the weather condition in France and does that play an affect as to why they eat the foods they eat and what foods do they eat mostly?).
The geographic location of France makes it an ideal place for agriculture that can affect cuisine. Why? Because France's climate is mild, and the growing season is long. That means farmers can grow more food throughout the year, and that means that more fresh food is available for cooking and eating all year round. It doesn't often get too cold in France, and in the summer it can get quite warm, which helps food ripen and mature.
The countryside is also fairly level and has good soil, and that helps create a good growing situation, too.…… [Read More]
History of German cuisine is one that links diet with culture and region: food ever follows function in the history of the Germanic people. hether due to region, custom, or contact with others, the German culture has seen a distinct cuisine emerge from its heritage and history. Historical events are responsible for bringing about certain fare. For instance, because of the scarcity of cream in Germany in the Middle Ages, bread was used as a binding ingredient in sauces, and baking itself served a culture significance for Germans throughout the centuries (from the use of bread in Christianity to the pagan heritage use of bread) culminating in the special decorative braiding and twisting of the dough (as seen in Bavarian pretzels) designed as a special treat. In other cases, geography is important in the cuisine that developed in particular regions (the ales in the North for example). This paper will…… [Read More]
Korean Food Is Salutary
The key question this project will address pertains to the history of medicinal cuisine and dietary therapy and their benefits. The first is: What is Yao shan (?
, shi liao (?
and shi zhi (?
? Yao shan translates as "the food used as medicine by itself." Shi liao (?
or shi zhi (?
are the terms used to describe food therapy or nutritional therapy. These practices are designed with TCM diagnosis to develop, repair and balance the human body to prevent and treat diseases; they also assist in anti-aging and longevity. For several centuries, this tradition has been carried out as therapeutic food for the treatment of disease. It is historically popular in Far East cultures and the traditional cuisines are essentially modified in the individual homes of culinary preparers to treat large varieties of diseases. Since the ancient period, people have maintained a…… [Read More]
The lessons of Suarez's career seem especially apt for entrepreneurs in the hospitality industry, where consumer's tastes may be very fickle. Once upon a time, not so long ago, the idea of upscale Asian food, as opposed to take-out, would have been unthinkable. owever, Suarez, despite his innovation and emphasis on the unique, is not averse to altering even his 'whatever' approach, given the demand for franchising upscale restaurants, as people everywhere want to sample a bit of elegance and luxury. According to the article, one day Suarez suddenly though: "Imagine if we had one formula.' Suarez recognizes that a standardized, scalable restaurant is more saleable than a collection of quirky, individualistic culinary marvels," hence his new idea of embarking into hotel chains as well as chains of his most popular restaurant Prime " (anft, 2003).. is willingness to constantly shatter his own old paradigms demonstrates why Suarez has sustained…… [Read More]
What is the difference between personal chefs and private chefs?
Both prepare meals for individuals or small groups.
Both are culinary professionals with flexibility in their working situations.
Private chefs work in restaurants or other business venues, while personal chefs work in the client's home.
Personal chefs tailor their menus to their clients' specifications.
Personal chefs prepare meals to be reheated by their clients at mealtimes, but private chefs prepare meals for immediate consumption.
What is a personal chef?
Personal chefs offer meal preparation in a client's home.
Personal chefs come to the client's home with everything needed to prepare a set amount of meals.
Personal chefs package and store meals, to be reheated by their clients.
Personal chefs clean the kitchen.
Personal chefs offer customized menu planning for clients.
Personal chefs can do the grocery shopping for their clients.
Alternative…… [Read More]
mall-Business Management & Entrepreneurship
The fruition of many years of dreaming and planning will be realized through the opening of a restaurant in the Tri Cities area. Opening any business requires serious planning and calculations, yet the special needs of a restaurant are particular to the idea that many restaurants have gradual and long-term returns on investment. tart-up costs are often very significant with hard goods and food costs making up a very large output, not to mention procuring a location and either a purchase or lease and either building or remodeling space to meet the needs of the business and procuring the real estate.
Breaking even is often a guiding light at the end of a very long tunnel, between six months and two years depending on the region, and turning a profit often takes much longer. Another consideration is of coarse that restaurants usually do not provide a…… [Read More]
The work of a chef is multifaceted and requires a wide range of skills and competencies. This interview with a head chef highlights the primary tasks and critical competencies for being a chef. Obviously, a chef's job is to prepare food tasty enough to continue attracting and retaining customers. To achieve this goal, the chef needs to be aligned with the core values of the restaurant owner. With a shared vision, the chef can help create a team of qualified kitchen personnel that collaborate to create menu items. The chef is the commander of the kitchen on multiple levels: as leader of a team of employees, as chief technician, and as creative visionary whose expertise informs a menu that offers competitive advantage.
Therefore, a lot of different types of skills comprise the actual work of being a professional chef. The head chef is the manager of the kitchen and…… [Read More]
Another important factor for Italy is the fact that, although the food and beverage market is shrinking, certain geographic areas in the country are experiencing a lack of this service. This can be used to perpetuate the public perception of scarcity, which can then be mitigated by Kudler's products. In creating a communications strategy for Italy, the two main factors to focus on are therefore nice markets, specific brands and specific geographic areas where the perception of scarcity can be used to sell products (Aruvian 2010).
Advertising and Promotion Programs
Three distinct channels that can be used by marketers for maximum effect include the sales channel, the product channel, and the service channel (Kwik 2009). Specifically, what
Kudler needs to do in its target countries is to differentiate its products in the target markets. In Canada, for example, it needs to specifically differentiate its wines. Although there is an underserved…… [Read More]
One brand of turkey bacon, Oscar Mayer's Louis Rich, was recently given a spot in the Taster's Choice Hall of fame. Such a spot is awarded only to products that are awarded a score of 80 or higher out of 100 in the Taster's Choice taste test (Gold). Despite the opinions of cookbook authors such as James Villas, turkey bacon is clearly a viable substitute for its pork-based counterpart.
Less popular but growing in viability is beef bacon. Bacon purists consider very idea of beef bacon to be ridiculous. Nevertheless, beef bacon is slowly but surely making its way into more and more grocery stores. It is a product that is still easier to find in a butcher shop than a grocery store, but that fact is in the process of changing. For non-pork eaters, beef bacon can be an alternative that is preferable to turkey bacon because it is…… [Read More]
Even if giant salamanders may feed more individuals, they too are not sustainable sources of food because of their scarcity. However, turtles may not pose such sustainability or scarcity issues, and turtle soup has been popular throughout the ages. The popularity of turtle meat in Cajun cuisine, combined with the hardiness of turtles might make turtle meat a likely candidate for more widespread consumption: "Turtle soup is a great delicacy in Louisiana. The flavor of the turtle meat is both delicate and intense; there are supposedly seven distinct flavors of meat within the turtle (Turtle Soup, 2010, Gumbo). The fact that turtles are larger and have a wider variety of culinary applications than frogs makes them potentially superior as a food source. However, turtles raised in captivity have also been implicated in environmental problems: "turtles regularly escape or are purposely set free into the wild. They establish populations and damage…… [Read More]
Junior was also a hotel management graduate while the other four were all high school graduates. Although they came from different academic achievements, all five are working harmoniously on their specific cooking tasks and they are all willing to explore and discuss menus and recipes together. All of them are also one in giving the best meal they can in the shortest possible time so customers will enjoy dining in their restaurant.
Most significantly, working in a restaurant, especially one that often has a lot of customers; necessitates skills, hard work and dedication from its employees. "India 4 You's" Chefs may not have come from good family backgrounds, educated from fancy culinary schools or dressed beautifully like the Chefs seen on TV but they are working from their hearts and their dreams propel them to give their best all the time. By the end of a long day's work in…… [Read More]
Pollan stresses the need to cook our own food and reassert the historical and cultural importance of food in our lives. Again this strengthens Pollan's rhetoric and continues the line of reasoning he began in Omnivore's Dilemma.
So it's good to be encouraged by Pollan, who eulogises the pleasures of cooking, and to be reminded of some basic truths."hen you cook at home, you seldom find yourself reaching for the ethoxylated dyglycerides or high-fructose corn syrup," he says. "The cook in the kitchen preparing a meal from plants and animals has a great many worries, but 'health' is simply not one of them because it is a given."The final advice given by Pollan encapsulates it all: "Don't eat anything your greatgrandmother wouldn't recognise as food." ("Food Really Does Grow" 12)
The rhetoric of his work is demonstratively evident as his lines of reasoning attempt to make consumers more responsible for…… [Read More]
The presentation is as important and must be pleasing to the eye as the pallet.
With Persian recipes, common ingredients will be readily available in grocery stores -- rice, yogurt, and fresh herbs. Some of the unusual spices that give Persian food its special flair, including angelica, pomegranate paste, sumac and whey are sometimes harder to find.
In preparing Cold Yogurt Soup wash two large cucumbers and peel. Then finely chop them along with one small onion. Stir cucumbers and onion into two cups of plain yogurt. Add one tablespoon fresh chopped mint, tarragon, and scallions. One quarter cup raisins and toasted chopped walnuts, two teaspoons salt and one quarter teaspoon pepper. Mix well then stir in two cups cold water. Just before serving add ice cubes (About Persian Food).
"About Persian Food." n.d. estIranTravel.com. 7 Apr 2009 .
Singer, Zoe. "Pomegranates, Dried Limes, Rose Water." n.d. Chow. 7…… [Read More]
" (Guelph Food Technology Centre, 2008) This report additionally relates four "meta trends" in the packing industry which are those of:
2) Health and wellness;
3) Upscale experiences; and 4) Sustainability. (Guelph Food Technology Centre, 2008)
The work entitled: "Generational Change and Marketing Indicators" states that five decades ago "when supermarkets were 'stores of the future' retailers and manufacturers pretty much knew where to find their customers. Food came from food stores; drugs from drug stores and cooked meals were consumed at drive-in or sit-down restaurants." (Mogelonsky, nd) it is important to know where shoppers intend to buy their food today. Generation Y, at a total population of 72 million, is an important consideration for marketers. Potato chip shopping including tortilla chips and pretzels are stated to "round out the top three snack categories, with household penetration rates of 76 and 62% respectively." (Mogelonsky, nd)) Also noted is…… [Read More]
Many people fear that hollandaise, because of its opaque color is used to conceal tainted meat, or old fish, and there are concerns about food poisoning if white sauces are allowed to stand too long. Raw or uncooked eggs can transmit salmonella and other diseases, and diners may wish to make sure that they only consume well-cooked eggs. The poached eggs of Eggs Benedict pose another problem for this resistance to uncooked or undercooked eggs. Also, in today's fast-paced society, breakfast and brunch foods are less popular than in the past and many people are simply not familiar with hollandaise sauce, except as mayonnaise in sandwiches or as the cheese component of fast food breakfast sandwiches. Learning how to handling dairy-based sauces with proper precautions as well as techniques are essential for all chefs. hen menu-planning, there are also dietary concerns related to the heavy fat content in the sauce.…… [Read More]
Opportunities. The opportunities in Melbourne are virtually unlimited. The fact that the market is in a constant expansion, that the economy is doing very well and that we can expect a general increase in urban income is a sign that the restaurant can further develop its business in the market, potentially by opening new dining locations.
Threats. The main threats come from the competitors on the market, from those restaurants who are operating in the same fine dining segment and especially from those that have developed a certain particularity that differentiates them from other restaurants in the market. The main competition seems to come from restaurants such as the Colonial Tramcar Restaurant, as well as restaurants offering cruises on the Yarra River and in the local bay. These types of restaurants offer an extra service to the actual
Product. In terms of product, the restaurant is proposing to…… [Read More]
This competitor, though well established in the market, has not been able to respond adequately to the needs and expectations of the customers. It has also been identified that they have experience a steady decline in. This has created an opportunity to Vinny's Prima Prego venture in advancing to the upper market since this competitor fails to uphold the tenet of reciprocity.
Vinny's Prima Prego has a number of competitors. There are two types of competition that the restaurant is exposed to. That is national competitors and local competitors.
A number of restaurants are competing Vinny's Prima Prego at the national level. The first restaurant that it competes with is the Olive Garden which is offering customers sauces, ingredients and noodles of their choices. It allows the consumers to gather their dish the way they wish. The quality of food that is provided by this restaurant is average.…… [Read More]
Hopefully, multiple exposures will increase the positive response rate for that item.
If some members of the board are absent, I will gladly redistribute the extra surveys to whoever is there. The surveys are sufficiently brief it is unlikely any survey will be returned uncompleted.
For items requiring a check mark, analysis will require a simple tally...25 subjects checked ladyfingers, 10 checked pizza rolls, only one checked vegetarian hors' doeuvres, and so forth. For the part requiring subjects to rank six items in order of importance, I can get meaningful results by summing the scores for each item across subjects. Since sample size is limited to thirty observations, I feel comfortable with the write in question about price range; it is unlikely that there will be much variance in responses given the sample size and sample demographics. Further, giving subjects an opportunity to offer their own suggestions for price gives…… [Read More]
The Japanese have learned how to combine the best of both worlds.
Decorum is another important aspect of pastry making. The aesthetics of French pastries sometimes is more important than the actual taste. Japanese pastry chefs have come to understand this and have produced some modern marvels and master pastry chefs. Chief among them is Sadaharu Aoki who is well-known in both Japan and France. His pastries tend to be much sweeter than traditional Japanese pastries, but it is mainly his artistic flavor in creating beautiful looking pastry that has won him so much acclaim within the pastry world. The key to "fusion" pastry is that they are economical. French pastries made by famous pastry chefs are aesthetically pleasing but are not only expensive, but often glazed to provide shape and texture that makes it extremely hard to eat. Japanese pastries made with the French techniques are much more economical…… [Read More]
There are no more round red, Roma and plum tomatoes on the shelves or in the menus as Publix supermarkets decided to take them off the market regardless of their provenience. The measure was motivated by the fact that "it's not based on geography. We've chosen to pull them all, as a safety precaution" Reid pointed out (Gilbert, 2008).
Some of the major culinary attractions such as urger King, Subway, Taco ell and Chipotle Mexican Grill, or McDonald's chose to respect the FDA recommendations and take out tomatoes from their list of ingredients.
The most affected restaurants however are not those who can afford to leave out tomatoes, but rather those that largely depend on the fresh juice of the tomatoes such as Italian restaurants. Gainesville is on high alert as well. The concern of salmonella determined Pasquale's, one Italian restaurant to adapt to this situation and use tomato sauce…… [Read More]
PESTLE analysis: Fast food industry
The recent backlash against unhealthy eating could prove to be difficult for the fast food industry. There are calls to limit the marketing of fast food products to children and to limit the sale of fast foods in schools. Given that children are such an important driver of sales, this could curtail the efficacy of many fast food campaigns, particular those with tie-ins to children's films and television shows. Campaigns like Michelle Obama's "Let's Move" campaign underline the importance of healthy eating and eating minimally processed foods. Although President Obama and the First Lady have been photographed eating burgers and they say that they are not against all fast food, the overall emphasis on the administration has been on restricting access to 'junk food' (Michelle Obama loves fast food, 2010, Slashfood).
The economic uncertainty in America has proved to be…… [Read More]
menu drives London Hospitality (Discuss)
The Menu Drives London Hospitality!
hat is a menu? Simply a list, one might surmise from a basic definition of the word. Simply a written listing of a particular eating establishment's offerings, correct? But the British as a people, it has been alleged by many a foreign observer (and indeed, many a dyspeptic native writer), are an overly verbose and verbal nation, obsessed with the written word and what it 'says' about them as a people and as individuals. Thus, England as a nation may be excused for attaching importance overmuch to the importance of such a listings of offerings and the impression such a listing conveys about an establishment.
People chose a restaurant, and a restaurant establishes its reputation upon the quality of its menu in London. The quality of the food matters less, or even the location, than what the menu says about…… [Read More]
Feminine Drives the Hospitality ndustry
What is the feminine? What is the current hospitality industry in relation to the feminine?
Care for me. Nurture me. All of these relate to an individual's ideal concepts of being mothered and mothering. Although sexual relations have changed considerably in recent years, when asked 'what are the favorite comfort foods of your childhood,' most individuals respond with the special foods their mothers prepared for them. Even individuals with absent, harried, or culinary incompetent mothers have the culturally idealized image of the female giver of sustenance and nurturing within their collective, if not their personal memory.
After a hard day at work, with mum far away, what does the average individual turn to in his or her own life for sustenance but the hospitality industry. t could be a place for drinks and friends, a place to get favorite comfort foods, or simply a place…… [Read More]
Deli on Wheels is a food truck featuring a range of high quality sandwiches and fresh-squeezed juices. The emphasis will be on the quality and freshness of the ingredients. There will be great bread, high-end deli meats and all of the fruits and vegetables will be fresh. A smartphone app will alert customers as to the location of the food truck and social media will be activated to build a fanbase. For the customer, we offer an exceptional mobile food experience, and for the employees we offer fun part-time employment that likely serves as a stepping stone for a great career.
"Deli on Wheels will feed the masses the best deli in town -- wherever, whenever." This mission statement contains the defining characteristics of a great mission statement. It is short, clear and concise. It defines the business (deli on wheels), and it defines the customers (the masses).…… [Read More]
Americanization of Foods:
Food is traditionally considered as a simple means of subsistence but has developed to become filled with cultural, psychological, religious, and emotional significance. Consequently, food is currently used as a means of defining shared identities and symbolizes religious and group customs. In the early 17th and 18th centuries, this mere means of subsistence was considered as a class maker but developed to become a symbol of national identity in the 19th centuries. In the United States, food has been influenced by various cultures such as Native American, Latin America, and Asian cultures. Consequently, Americans have constantly Americanized the foods of different cultures to become American foods. The process on how Americans have Americanized different cultures' foods and reasons for the Americanization is an important topic of discussion.
As previously mentioned, food was traditionally considered as a mere means of subsistence, especially in the 17th and…… [Read More]
Fine Dining Analysis: Cafe Pinot, Downtown Los Angeles
Analyze the restaurant from Three Perspectives
estaurant is quiet, dimly lit.
Soft classical music plays in the background.
estaurant goers are over-40 mostly and conservatively and elegantly dressed.
Wait-staff wear full uniforms, which are vintage style.
Fine china, silver, and fine silver tea services are used throughout.
f. Interior has vintage molding, vintage fixtures and large plate glass windows.
When I first encountered the sights and sounds that filled the interior of the restaurant, I felt largely overcome by a sense of elegance, elegance that was delivered in a very soothing feel. I felt this way because the restaurant is able to deliver such a remarkable and distinct experience immediately: one feels as though one has entered a different era, and that one is being pleasantly swallowed up by a strong sense of grandeur and loveliness.
I felt as though…… [Read More]
There is a fascinating history with this cuisine in New York, as it used to be made surreptitiously in SO hotel rooms to meet the needs of the underground laborers from West Africa who craved food from home (Sietsema, 2011).
More evidence of the power of this trend comes from New York African estaurant Week, a bi-annual event that just completed its run, with 17 participating restaurants. The African community in New York has become quite active in promoting its heritage and culture, and this starts with food. The NY African estaurant Week has become the centerpiece of that effort, highlighting the exception standard of African food in New York.
I propose to produce a multimedia package for the New York Times that includes the following: There will be a 1200-word story focusing on the growth of African dining in New York, the variety of options and the characters involved.…… [Read More]
Agriculture represents the lifeblood of any civilization -- we settled into communities for the purpose of growing crops and thereby making our lives easier. For most of the history of civilization, agriculture was the dominant form of economy. Wealth was measured in growing land, or in the number of animals owned. Even after the invention of money, agriculture remained a critical source of wealth. In pre-Italy, the city states often gained wealth through trade, but in the countryside wealth remained related to agriculture, as food was the most important thing to most people. In the 20th century, food scarcity became rare, and agriculture diminished in importance -- nobody was truly worried where their next meal would come from, so other goods took on more value. Today in Italy, agriculture is worth 2% of the economy, or $3.6 billion, and it employs 3.9% of the labor force of the country,…… [Read More]
** The Chef I chose is: Grant Achatz **
Culinary Food Science Research Paper
Throughout the course of culinary history there have been many chef's, scientists, nutritionists, and even chemists that have contributed greatly to the advancement of "Food Technologies." These people, whether through their culinary innovations or scientific discoveries have greatly impacted the world of cooking by creating flavors, safer food, and food that can be healthier for us to eat. Some of these discoveries can be so big that they have impacted or affected the entire world. For instance the discovery of the method for Pasteurizing milk by, of course, Louis Pasteur. This one innovation changed the world's milk production and distribution systems forever. It brought milk to the masses and allowed it to last longer and safer to drink for all.
For this paper you are to pick an innovator in the culinary world. (I…… [Read More]
Salvia Officinalis a Literature eview
Introduction and History of Use
Salvia officinalis, or sage, is also called garden sage or common sage. It is a perennial, evergreen shrub (Clebsch & Barner, 2003). The leaves are grayish in color, and the flowers are purple or blue (Watters, 1901). Stems are woody, and the plant is native to the Mediterranean (Clebsch & Barner, 2003). However, it has now been naturalized in a number of places throughout the world. Its history is long, mostly detailing both culinary and medicinal uses. Modern times have also seen its popularity rise as an ornamental garden plant (Kintzios, 2000). There are many other species that also carry the common name "sage." Some are related and some are not. Sage was first described in 1753 by Carl Linnaeus, and has been grown for centuries (Sutton, 2004). Its healing properties are impressive, and it is also used in the…… [Read More]
This answers the question of "what do we have to offer?' For example, Macau has a unique culinary culture that blends Chinese and Portuguese influences. These competencies can be identified by their presence as a minority of responses to the initial research, or through an internal analysis of the area's offerings.
The question of to whom something should be promoted can be answered through an examination of market segments. If Macau wishes to promote culinary tourism, for example, it can do research into the demographics and lifestyle factors of culinary travelers by examining their magazines and media, by examining the profile of current culinary travelers to Macau and by examining such travelers to more established culinary destinations, such as Singapore or Tokyo.
Michman, R., Mazze, E., & Greco, A. (2003). Lifestyle marketing: Reaching the new American consumer. estport, CT: Praeger Publishers.
Turner, C. (2008). How Etihad's marketing set…… [Read More]
ood indicates that "everyone has different motivations and aspirations that they wish to achieve in their life. ork-life balance is about adjustments that can be made to working patterns to enable people to combine work with the other facets of their life. Bratton and Gold (2003: 105) de-ne work-life balance as, 'the relationship between the institutional and cultural times and spaces of work and non-work in societies where income is predominantly generated and distributed through labour markets.'" (p. 388) This implicates various aspects of one's working experience, including the manner in which one's responsibility's are balanced with one's personal needs; the degree to which social needs are constructed within the workplace; and the manner in which the employer goes about providing opportunities for attendance of personal needs for employees. This definition is also underscored by the basic assumption that employee morale and work/life balance are inextricable and that, additionally, these…… [Read More]
Spain is rich in tradition and culture, but it is important to note that this diversity is the product of centuries of war and conflict. From her early beginnings, Spain has been a rift of conflicting religious and political ideas, and those characteristics are present in every aspect of Spanish life today. Historically, the path from religious persecution to independence has been a journal of religious and political differences. Those political differences have lead to a varied and unique political system, which combines monarchy with a democratic government. Finally, the culture of Spain is an obvious representation of the religious history and conflicting cultures, displayed by the Carnival festivals and the wide variety of cultural traditions, such as bullfighting and the Flamenco. These combinations of cultures combine to effectively form one of the most diverse cultures in the world today.
Bureau of European and Eurasian Affairs. (2005). Spain. etrieved…… [Read More]
Globalisation leading cultural damage exploitation uderdeveloped nations peoples." It include (a) Definitions "Globalisation" (b) Logic linking globalisation free market processes liberal creed.
Negative effect of globalization to under developed countries
Globalization has been a widely discussed topic among various authors, economics and business analysts and its' from the studies and research that the essay has been built on.
First the essay will explain what globalization is and some of the characteristics of globalization; secondly essay will try and relate globalization to free market process and the liberal creed after which it explains why social responsibilities need to be integrated to the economic policies of a country, thereafter the essay embark on the topic of study and looks at the negative impact of globalization in under developed countries and the way it has caused irreparable damage to this countries' environment, society and culture without even closing the gap in terms of…… [Read More]
If you have yet to eat in a casino -- trust me as one who eats in one several times a week -- you are truly missing out on a fantastic culinary experience.
After dinner, most casinos have bars and nightclubs to entertain you. This fits it with the theme of being a multi-purpose entertainment center. In some venues, sports bars are popular. They give gamblers and non-gamblers alike a means to escape the craziness of the floor. Sports bars provide a casual meeting point for people and a venue to relax after a hard day's vacationing, not to mention a place to watch the games on which they have placed a wager. Nightclubs allow guests to blow off steam. The clubs offer a wide range of music and entertainment options, and provide an additional drinking venue as well.
Another major form of entertainment, often overlooked, is shopping. People not…… [Read More]
The work was wheel thrown and hand burnished, and the handle is a curly willow design. The vary9ing patterns on the jar are creatd by Saggar firing, described above ("Curly Nature Jar" para. 1).
Her "Ceramic Vase" is a thirteen-inch hand throwjn porcelain vase fired using the Saggar technique, the method that combines the traditions of North American pit firing with the simplicity of the Japanese aesthetic.
The work has two layers. The first is the soft, satin surface resulting from an ancient process called burnishing, and the vase was burnished in the "leather hard" stage with a river stone. The method uses slow, steady rubbing to unify the clay particles and to compress them. As this is done, the smallest particles rise to the surface and create a tight sheen that resembles a matt glaze. After burnishing, the ceramic vase is bisque fired and prepared for the saggar kiln.…… [Read More]
In this, Krispy Kreme's strategy appears to be more focused upon monetary profit than risk-taking strategies for the sake of long-term customer relations. The company's franchising practices for example show that monetary strategy takes precedence over long-term quality assurance, whereas tarbucks' focus is upon using the company's inherent strengths to ensure the company's future growth.
In general, both Krispy Kreme and tarbucks show favorable outcomes as a result of their new management strategies. Krispy Kreme's most successful strategy is its individual focus on the customer's culinary experience. Customer responses to this testify to the excellence of the company's product, and the fact that these doughnuts are practically irresistible. It is interesting to note that the rise of health consciousness over the past decades have not influenced the company's sales significantly. While the company has added beverages to their menu, the main attraction of Krispy Kreme is its doughnuts.…… [Read More]
The success or failure of an organization unreservedly depends upon the behavior of consumers towards its products or services (Kotler, 2010). Consumers have now become more knowledgeable and conscious towards choosing and consuming products. They do not just buy a product; but make a relationship with that brand and the manufacturer of that product (Oliver, 1999). This relationship reflects their consumption patterns and brand preference. This is the fact which business organizations must recognize about consumer behavior (Farley, 1964). To stumble upon this consumer behavior, organizations use different marketing and promotional strategies to stay competitive within their respective industries. In this way, they explore what is their potential target market and what they can do to meet these consumption demands (Kotler, Brown, Burton, Deans, & Armstrong, 2010).
The purpose of this paper is to analyze the behavior of consumers towards the products offered by one of the…… [Read More]
C China's changes to the CMF marketing launch program justifiable?
Burton's objective was to market Colgate Max Fresh (CMF) as global venture. Each country had its own assumptions and trends that would make certain products popular. For CMF to appeal to a Chinese market it had to investigate and target those specific selling appeals.
Del Levin, who was in charge of conducting R&D for Colgate in Asia, discovered that that whilst a potentially huge market existed for the product -- it being that Asia had a large freshness segment -- it had to be marketed in a particular way in order to best appeal to the Asian consumer. Firstly, the name itself - Colgate Max Fresh -- did not appeal as well as other names in China would; the name was therefore changed to "Icy Fresh." Secondly, original marketing that used 'breath strips' was meaningless to an Asian market and…… [Read More]
What this organization has is a culinary leadership and this is not present in many similar organizers of events. This leadership enables all the partner venues to benefit and the collective talent and creativity of the entire culinary staff is spread all over the organization, in all areas. An organization like this cannot grow in isolation and has to coordinate and facilitate the sharing of ideas, techniques and award winning recipes for the preparation of different items. This has to take place not only within the organization, but also among the total community of chefs, even if they are working in other organizations.
This requires close coordination and for final and regular preparation of the items there has to be standards, increased efficiencies and total improvement of menus and services. Only through a close attention to detail, it is possible to provide the best that is available to the clients.…… [Read More]
predicaments associated with the modern way of life unfortunately consist of many different natures. ut perhaps the most pressing genre is that of deteriorating health conditions. People are generally susceptible to a number of hazardous medical conditions and the prime reason for that is the type of diet that everyone adopts. According to the research conducted by Young and Nestle, "Overweight and obesity have increased sharply since the early 1980s in the United States and worldwide." (Young and Nestle 1) This is a source of major concern since weight problems simultaneously give rise to chronic conditions such as diabetes, hypertension and coronary heart disease, thereby reducing general level of life expectancy.
Due to the rapid augmentation of such concerns, the government of the United States has brought forward certain regulations that control portion sizes offered in restaurants. The implementation and reception of such a decree are open to debate, but…… [Read More]