Culinary Essays (Examples)

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…

Works Cited

CIA. (2009). The Culinary Institute of America. Accessed 8 October 2009.  http://www.ciachef.edu/ 

ECO. (2009). "Culinary Arts." Education Center Online. Accessed 8 October 2009. http://www.educationcenteronline.org/Culinary-Arts/index.html

Le Cordon Bleu. (2009). "Culinary arts Program." Accessed 8 October 2009.  http://www.chefs.edu/programs/le-cordon-bleu-culinary-arts-program.asp 

OED. (1996). "Excellence." Oxford English Dictionary. New York: Oxford University Press.

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…

References

Kugel, S. (2007, March 18). Sampling a Continent at Home. Retrieved from nytimes.com:  http://www.nytimes.com/2007/03/18/travel/18weekend.1.html?_r=0 

Laing, N. (2013, October). New York's First African Restaurant Week Offers New Flavors and a Dash of Culture. Retrieved from fo2w.org:  http://fi2w.org/2013/10/14/new-yorks-first-african-restaurant-week-offers-new-flavors-and-a-dash-of-culture/ 

Pearlman, E. (2014). Ponty Bistro. Retrieved from blacboardeats.com: http://www.blackboardeats.com/sp/ponty-bistro-gramercy-new-york-3

Spiropoulos, R. (2014, June 28). Dining African: 3 Restaurant Biz Success Stories Savor N.Y. African Restaurant Week. Retrieved from blackenterprise.com:  http://www.blackenterprise.com/lifestyle/new-york-african-restaurant-week-wraps-in-style/

NYC African Restaurants

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.…

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…

America's Diet

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…

Bibliography

Allison, C. (2010, May). Barbecue Master. Retrieved October 18, 2011, from  http://barbequemaster.blogspot.com/2010/05/chopped-pork-bbq-sandwich-with-sam-dog.html 

Baker, E.A., Schootman, M., Barnidge, E., & Kelly, C. (2006, July). The Role of Race and Poverty in Access to Foods That Enable Individuals to Adhere to Dietary Guidelines. Preventing Chronic Disease: Public Health Research Practice and Policy, 3 (3).

Bedell, J. (2008). Food, Fitness, Obesity and Diabetes in the Bronx. Retrieved October 17, 2011, from New York City Department of Health: www.phanyc.org/files/food-fitness-obesity-in-bronx-bedell.ppt

Block, J.P., Scribner, R.A., & DeSalvo, K.B. (2004). Fast Food Race/Ethnicity, and Income: A Geographic Analysis. American Journal of Preventive Medicine, 27 (3).

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…

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…

References

Barthes, R. (1979). Toward a psychosociology of contemporary food consumption. In R. Forster & O. Ranum (Eds.), Food and Drink in History (pp. 166 -- 173). Baltimore: Johns Hopkins University Press.

Beardsworth, A., & Keil, T. (1997). Sociology on the menu: An invitation to the study of food and society. London: Routledge.

Brillat-Savarin, J.-A. (1994). The physiology of taste (Trans. A. Drayton). Harmondsworth: Penguin.

Brotherton, B., & Wood C.R. (2000). Hospitality and Hospitality Management. In C. Lashley & A. Morrison (Eds.), In Search of Hospitality: Theoretical perspectives and debates (pp. 134 -- 156). Oxford: Butterworth Heineman.

Thomas Keller: Classic Innovator

Thomas Keller

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…

References

Hamilton, D., Kuh, P., Septimus, M. (2007) Chef's Story: 27 Chefs Talk about What Got Them into the Kitchen. New York: Harper Perennial.

Miller, B. (2008) "Five All-Star American Chefs." Food and Wine. Retrieved 10 November 2011 from  http://www.foodandwine.com/articles/5-all-star-american-restaurateurs 

Keller, T. (1999) The French Laundry Cookbook. New York: Artisan Publishing.

Platt, A. (2005, May 21) "Killer Keller." The New York Magazine, Vol 37. p 112.

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.

Garnish

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…

Project Management

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…

Bibliography

Ayers, James B. (2001). Handbook of supply chain management. Boca Raton, Fla.

Alexandria, Va.: St. Lucie Press;

APICS.

Baar, James E, & Jacobson, Stephen M. (2004). Forecasting-What a Responsibility. Cost Engineering., 46, 1, 19

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…

References

"A century of certification," 2003, Health and Hygiene, vol. 24, no. 2, pp. 12-12-13.

Anne-Mette Hjalager & Magda, A.C. 2000, "Food for tourists -- determinants of an image," The International Journal of Tourism Research, vol. 2, no. 4, pp. 281-281.

Asia's Biggest Sourcing Event for Foods and Beverages Ever Kicks Off This Week 2011,, PR Newswire Association LLC, United States, New York.

Chen, M. 2009, "Attitude toward organic foods among Taiwanese as related to health consciousness, environmental attitudes, and the mediating effects of a healthy lifestyle," British Food Journal, vol. 111, no. 2, pp. 165-165-178.

Culture

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.…

References

Fromkin, David. "Once upon a Time in France." New Criterion Mar. 2001: 72.

Hartman, Dr. Paul V. "Historical Origins of French Cuisine." Personal Web Page. 1996. 14 Oct. 2005.

<  http://www.naciente.com/essay93.htm 

Tannahill, Reay. Food in History. New York, Crown Publishers, 1988.

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…

Works Cited

Davidson, Alan. National and Regional Styles of Cookery. UK: Prospect Books, 1981.

Print.

Heinzelmann, Ursula. Beyond Bratwurst: A History of Food in Germany. UK:

Reaktion Books, 2014. Print.

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…

) 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 belief that medicine and foods are from the same origin; thus, they perform the same functions. This supports the time honored saying that "food is the best medicine." This practice is how herbal medicines are integrated with traditional Korean food and lifestyle. The research in this document will rely on primary sources to show how they united and transformed to the Korean over the years with geographic constraints [THIS SENTENCE MAKES NO SENSE]. Also, it explores what kind of medicinal cuisines are still popular in modern Korean society and what beliefs are in people's minds regarding medicinal cuisine. The actual benefits will also be discussed in the research.

In this research, one of the most popular medicinal cuisines, Sam gye tang (Ren shen chicken soup) will be introduced. The paper will also detail scientific research of this food on plasma lipids and glucose levels, and the further possibilities of this medicinal cuisine. It will also explore the theory of medicinal cuisines and the basic principles of how the ingredients combine and interact with the herbal medicine based on TCM treatment principles of food and nutrition. The Korean broadcasting program regarding the various kinds of samgyetang that was introduced by traditional Korean food craftsman of the province who uses traditional Korean medicine regularly is also explicated. Finally, the paper will detail how traditional medicine remains popular and entrenched in the daily lives of people in Korea.

 https://youtu.be/4rFwPlRk8_Q  These videos compiled and subtitled for this capstone project will introduce the culinary art of the medicinal foods. The author would like to perform the culinary art of medicinal foods at the presentation to give students a taste of it.

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…

Hanft, Adam. (Oct 2003) "The Zentrepreneur." Inc. Magazine. Retrieved 15 Mar 2007 at  http://www.inc.com/magazine/20031001/zentrepreneur_Printer_Friendly.html 

This article provides a refreshing profile of what it calls the second type of entrepreneurs, what it calls a Zentrepreneurs, who may not have always known what enterprise was their reason for being (unlike the first, highly planned kind), but who have "a wide-angle view of things" and are processing and scanning" the commercial environment "all the time" (Hanft, 2003). Phil Suarez is one of the leaders of the culinary world in fine dining. His most recent venture is a high-end Asian restaurant named 66, and 66 deploys the type of Asian fusion cuisine that takes even the most jaded palates by surprise. Yet although Suarez has an empire, but it is an empire without a plan.

On one hand, it is somewhat frustrating to read this article, although the account of the meal had by the author and the Zentrepreneur is certainly entertaining. How is it possible to find feasible advice from the career of a man who seems to take whatever life offers him? However, it provides important instruction how simply being responsive to the changing needs of the marketplace and tastes, without obsessing can be financially fruitful. 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. However, 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 " (Hanft, 2003).. His willingness to constantly shatter his own old paradigms demonstrates why Suarez has sustained cranky restaurant reviewers and the upswings and downswings of a volatile industry.

Personal Chefs

What is the difference between personal chefs and private chefs?

imilarities

Both prepare meals for individuals or small groups.

Both are culinary professionals with flexibility in their working situations.

Differences

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.

b.

Personal chefs package and store meals, to be reheated by their clients.

c.

Personal chefs clean the kitchen.

2.

Personal chefs offer customized menu planning for clients.

3.

Personal chefs can do the grocery shopping for their clients.

D.

Alternative…

States Personal Chef Association. 13 Aug. 2005 .

"What is a Personal Chef?" United States Personal Chef Association Website. 2005. United

States Personal Chef Association. 13 Aug. 2005 .

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…

Service Business." Retrieved February 20, 2003, Website: ( http://www.paloalto.com/ps/bp/ebb_details.cfm?b=1&ac=googleselect , restbind)

Sanson, M. (December, 2002). Will It Come to a Smoking License for Restaurants?

Restaurant Hospitality, 86(12), pg. 8.

Job

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…

References

Association of College Unions International (2014). Executive chef. Retrieved online:  http://www.acui.org/content.aspx?menu_id=188&id=2682 

Career Planner (2013). Chef and head cook. Retrieved online:  http://job-descriptions.careerplanner.com/chefs-and-head-cooks.cfm 

"Chef or Cook," (n.d.). Retrieved online:  http://www.snagajob.com/job-descriptions/chef-or-cook/ 

"How to Write a Job Analysis and Description," (n.d.). Entrepreneur. Retrieved online:  http://www.entrepreneur.com/article/56490

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…

References

Alvin, E. (2010). Italy may run out of grocery stores. Accessed 5 December 2010.  http://ffog.net/italy-may-run-out-of-grocery-stores-in-2016-20105742.html 

Aruvian, R. (2010). Food retail industry in Italy. Accessed 5 December 2010.  http://www.reportlinker.com/p0199296/Food-Retail-Industry-in-Italy-PEST-Framework-Analysis.html 

Datamonitor. (2010). Food and Grocery Sales via Key Retail Formats in Italy to 2013.  http://www.just-drinks.com/market-research/food-and-grocery-sales-via-key-retail-formats-in-italy-to-2013_id91649.aspx 

Kwik, H. (2009). Channel strategy. http://responsiblemarketing.com/blog/2009/10/27/channel-strategy-new-product-marketin

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…

Works Cited

Bacon Today. Bacontoday.com, 2010. Web. 30 May 2010.

"Bacon Makes it All Better." The Early Show. CBS. 4 Nov. 2006. Television.

Gold, Amanda. "One Turkey Bacon Stands Out in the Flock." SFGate.com. 22 Oct. 2008.

Web. 30 May 2010.

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…

References

About typical French food. (2008). French Food and Cook. Retrieved July 28, 2010 at  http://www.ffcook.com/pages/frenchfrogs.htm 

Alligator: The last truly local meat? (2009, October). The Atlantic. Retrieved July 28, 2010 at  http://www.theatlantic.com/food/archive/2009/10/alligator-the-last-truly-local-food/28185/ 

Black, Richard. (2005, September 19). Hunting threat to big amphibians. BBC News. Retrieved July 28, 2010 at  http://news.bbc.co.uk/2/hi/science/nature/4259596.stm 

California upholds ban on importation of nonnative frogs and turtles for food. (2010, June 10).

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…

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…

Works Cited

Crumbpacker, Bunny, "You Are What You Eat." The Washington Post April 9, 2006; BW09.

Dinovella, Elizabeth. "Think Globally, Eat Locally." The Progressive Nov. 2006: 41.

Flannery, Maura C. "Plants in Production." The American Biology Teacher 70.1 (2008): 51.

"Food for Thought; What We Eat, from Source to Table." The Washington Times 30 July 2006: B08.

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).

ibliography

"About Persian Food." n.d. estIranTravel.com. 7 Apr 2009 .

Singer, Zoe. "Pomegranates, Dried Limes, Rose Water." n.d. Chow. 7…

Bibliography

"About Persian Food." n.d. BestIranTravel.com. 7 Apr 2009 .

Singer, Zoe. "Pomegranates, Dried Limes, Rose Water." n.d. Chow. 7 Apr 2009 .

" (Guelph Food Technology Centre, 2008) This report additionally relates four "meta trends" in the packing industry which are those of:

1) Convenience;

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…

Bibliography

Ramierz, Andrea (2008)Leveraging Consumer Megatrends National Association of College & University Food Services. Online available at  http://www.nacufs.org/i4a/pages/Index.cfm?pageID=4425 

Sloan, a. Elizabeth (2005) Top 10 Global Food Trends. Food Technology April 2005 Vol. 59 No. 4.

How to Connect with Generation Y (2007) Times Online. 20 May 2007. Online available at  http://www.timesonline.co.uk/tol/life_and_style/career_and_jobs/recruiter_forum/article1813031.ece 

Generation Y: Graduates Who Dare to Demand More (2008) University of Liverpool. Online available at  http://www.liv.ac.uk/news/features/generation-y.htm

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.…

Works Cited

Hollandaise Sauce." Gourmet Sleuth. 2007. 18 Dec 2007.  http://www.gourmetsleuth.com/recipe_hollandaise.htm 

Hollandaise Sauce." (2007). Hollandaise Sauce United Kingdom. 2007. 18 Dec 2007. http://www.hollandaisesauce.co.uk/

Karpf, Josh. "Recipes." Eggs Benedict New York. 2007. 18 Dec 2007.  http://www.echonyc.com/~jkarpf/eggs/what.html 

Stradley, Linda. "History of Sauces." What's Cooking America? 18 Dec 2007.  http://whatscookingamerica.net/History/SauceHistory.htm

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

Marketing Mix

Product. In terms of product, the restaurant is proposing to…

Bibliography

1. 2006 Census QuickStats. On the Internet at  http://www.abs.gov.au/websitedbs/d3310114.nsf/Home/census.Last  retrieved on August 9, 2007

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.

National Competition

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.…

References

Backman, J (1937).Marketing Controls.Southern Economic Journal, Vol. 4, No. 2 (Oct., 1937),

pp. 195-210

Clow, KE. & Baack, D (2007). Integrated Advertising, Promotion, and Marketing.

Communications 3rd edition. Pearson Education. pp. 9 -- 10. ISBN 9780131866225

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…

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…

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…

Bibliography

Gilbert. D. (2008) Salmonella scare takes tomatoes off some menus. Gainsville Times. [online] Accessed 12 Jun., 08, at  http://www.gainesvilletimes.com/news/article/6276/ 

Walker, E. & Paiva Cordle, I. (2008) Salmonella scare takes tomatoes off shelves, menus. The Miami Herald [online] Accessed 12 Jun., 08, at http://www.miamiherald.com/news/florida/story/564401.html

PESTLE

Please include

PESTLE analysis: Fast food industry

Political

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).

Economic

The economic uncertainty in America has proved to be…

References

David, Brennan & Christopher Carpenter. (2009). Proximity of fast-food restaurants to schools and adolescent obesity. American Journal of Public Health, 99 (3). Retrieved:

 http://www.foodpolitics.com/wp-content/uploads/fast-food.pdf 

Fast food nation: The sequel. (2009). The Guardian. Retrieved:

 http://www.guardian.co.uk/lifeandstyle/wordofmouth/2009/feb/17/fast-food-recession-cooking

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…

Works Cited

Restaurant Reviews. Top Table. Retrieved on April 3, 2 -- 4 at  http://www.toptable.co.uk/details.cfm?rid=1848

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…

Interestingly enough, the online London Restaurant guide specifically associates the few ostentatiously masculine restaurants it advertises with what is American, noting recently, for instance, when taking a man out, "according to historians," the origins of Father's Day "are firmly rooted in American soil. The first Father's Day was honored as early as 1908, in West Virginia," though "as with most popular ideas, from across the pond, we Brits were soon to cotton on," and that to please dad, or any man, take him to TGIF. The site says this, it should be noted, in a momentary turning away from its usual stress upon English establishments. (http://www.londonrestaurantsguide.com/popups/articles_fathers_day.asp)

The Paradox

Like a woman, a London restaurant must be all things to all people, yet offer something that is unique and exclusive that makes people feel as though they are being cared and catered for like special children, and that their special needs are being indulged for an evening. Yet the industry itself remains dominated in a masculine fashion, in terms of chefs and owners, and London itself contrasts and constructs itself as feminine against more masculine dinning areas and arenas from American, which offer less ambience, or from more haute cuisine concerned areas of the world, such as Italy and France, where menus, chefs, and owners are more likely to dictate the needs of the diner's palate and the customers, rather than respond to the customer's own perceived comfort and needs of the moment.

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.

Mission Statement

"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).…

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.

Background Information:

As previously mentioned, food was traditionally considered as a mere means of subsistence, especially in the 17th and…

Works Cited:

"America's Take on Ethnic Food." Ai InSite - Culinary. The Art Institutes, 2 Mar. 2012. Web. 31 Mar. 2014. .

Ikerd, John. "The New American Food Culture." Agricultural Economics. University of Missouri, n.d. Web. 30 Mar. 2014. .

Jevgenijs. "Americanization." Transatlantic MA Program in East-Central European Studies. West Virginia University, 30 Jan. 20143. Web. 31 Mar. 2014. .

Kikomr. "Food and Globalization!" Food Communication. James Madison University, 4 June 2012. Web. 26 Mar. 2014. .

Fine Dining Analysis: Cafe Pinot, Downtown Los Angeles

Analyze the restaurant from Three Perspectives

eportive

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.

Interpretive

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…

References

Pun, K. (2001). Identification of service quality attributes for restaurant operations. Managing Service Quality, 233-240.

UofSF. (2014). The Concept Analysis Assignment. Retrieved from [HIDDEN]

Vettel, P. (2008, May 15). Restaurant service vs. food quality. Retrieved from chicagotribune.com:  http://articles.chicagotribune.com/2008-05-15/entertainment/0805130180_1_restaurant-universe-food-related-service

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.…

References

New York African Restaurant Week. (2014) website, various pages. Retrieved May 11, 2014 from  http://nyarw.com/ 

Sietsema, R. (2011). Our 10 best West African restaurants in NYC. Village Voice. Retrieved May 11, 2014 from http://blogs.villagevoice.com/forkintheroad/2011/05/our_10_best_wes_1.php

Wainaina, B. (2005). How to write about African food. Voices of Africa. Retrieved May 11, 2014 from  http://voicesofafrica.co.za/how-to-write-about-african-food/

Italy

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,…

References

Bartolini, F., Gallerani, V., Raggi, M. & Viaggi, D. (2010). Water management and irrigated agriculture in Italy: Multicriteria analysis of alternative policy scenarios. Water Policy Vol. 12 (2010) 135-147.

CIA World Factbook: Italy (2014). Central Intelligence Agency. Retrieved November 4, 2014 from  https://www.cia.gov/library/publications/the-world-factbook/geos/it.html 

EU (2014). Review of the concentration processes in the agricultural sector and inside the downstream sectors of the agrofood chain. European Union. Retrieved November 4, 2014 from  http://ec.europa.eu/regional_policy/sources/docgener/studies/pdf/chap41_en.pdf 

No author (2014). Italy -- agriculture. Nations Encyclopedia. Retrieved November 4, 2014 from  http://www.nationsencyclopedia.com/economies/Europe/Italy-AGRICULTURE.html

Essay Prompt:
** 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…

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…

References

Akhondzadeh, S., Noroozian, M., Mohammadi, M., Ohadinia, S., Jamshidi, A.H., & Khani, M. (2003). Salvia officinalis extract in the treatment of patients with mild to moderate Alzheimer's disease: a double blind, randomized and placebo-controlled trial. Journal of Clinical Pharmacological Therapy, 28(1): 53 -- 9.

Clebsch, B. & Barner, C.D. (2003). The New Book of Salvias. NY: Timber Press.

Dos Santos-Neto, L.L, De, V., Toledo, M, Medeiros-Souza, P, & De Souza, G. (2006). The use of herbal medicine in Alzheimer's disease -- a systematic review. Evidence-Based Complementary and Alternative Medicine: eCAM 3(4): 441 -- 5.

Iuvone, T., De Filippis, D., Esposito, G., D'Amico, A., & Izzo, A. (2006). The spice sage and its active ingredient rosmarinic acid protect PC12 cells from amyloid-beta peptide-induced neurotoxicity. The Journal of Pharmacology and Experimental Therapeutics, 317(3): 1143 -- 9.

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.

orks Cited:

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…

Works Cited:

Michman, R., Mazze, E., & Greco, A. (2003). Lifestyle marketing: Reaching the new American consumer. Westport, CT: Praeger Publishers.

Turner, C. (2008). How Etihad's marketing set new global airline standards. U Talk Marketing. Retrieved February 8, 2010 from  http://www.utalkmarketing.com/Pages/Article.aspx?ArticleID=11214&Title=How_Etihad%27s_marketing_set_new_global_airline_standards 

Feinstein, A. & Stefanelli, J. (2007). Purchasing: Selection and procurement in the hospitality industry. Wiley.

Stettner, M. (2009) How to establish a promotional mix. eSmallOffice.com. Retrieved February 8, 2010 from http://www.esmalloffice.com/SBR_template.cfm?DocNumber=PL12_3600.htm

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…

Works Cited:

Allen, P. (2000). Wegmans Tops Best CNY Companies to Work for in America. The Business Journal, Central New York.

Ayree, S.; Srinivas, E.S. & Tan, H.H. (2005), Rhythms of Life: Antecedents and Outcomes of Work-Family Balance in Employed Parents. Journal of Applied Psychology, 90(1), 132-146.

Boyle, M. (2005). The Wegmans Way. CNNMoney.com.

CNNMoney. (2006). Fortune 100 Best Companies To Work For. CNN.com.

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.

eferences

Bureau of European and Eurasian Affairs. (2005). Spain. etrieved…

References

Bureau of European and Eurasian Affairs. (2005). Spain. Retrieved April 19, 2005 from U.S. Department of State. Web site:  http://www.state.gov/r/pa/ei/bgn/2878.htm .

Caruana, J. (2005). Political Structure. Retrieved April 19, 2005 from Economist.com. Web site:  

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…

Reference

Amaladoss, M. (1999)"Towards Global Community," in Globalization and its Victims as Seen by the Victims, Idem, ed., New Delhi: ISPCK,, 217-32.

Anthuvan, V.L., (2000) "Globalization - Disturbing Facts & Shocking Insights," in Vaiharai, Vol.5, no. 1 5-19.

Arokiasamy, S., 2000) "Globalization in the Light of Church's Social Teaching," Vaiharai, Vo.5, no.1 (49-65.

A.G. Hopkins, (2004), "Globalization in World History." Norton. aksd[ s pp. 4-8

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…

Works Cited:

No author. (2008). The Palazzo Las Vegas' Restaurant Charlie receives Michelin star. VegasNews. Retrieved February 12, 2010 from  http://www.vegasnews.com/1252/the-palazzo-las-vegas%E2%80%99-restaurant-charlie-receives-michelin-star.html 

McCord, M. (2009). Four Seasons Hong Kong eateries win 3 Michelin stars. Bloomberg. Retrieved February 12, 2010 from  http://www.bloomberg.com/apps/news?pid=20601088&sid=a78GGRRDnM5U

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.…

Works Cited

Biography." Brenda McMahon Blue Moon Clay Studio (2008). April 26, 2008.  

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.

3. Outcomes

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.…

Sources

Krispy Kreme, Inc.;

Starbucks in 2004: Driving for Global Dominance in Thompson, a.A., Strickland, a.J. & Gamble, J. (2004). Crafting and executing strategy: The quest for competitive advantage: Concepts and cases, (14th ed.). New York: Irwin/McGraw Hill.

Theory

Consumer Behavior

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…

References

Farley, J., (1964). Why Does "Brand Loyalty" Vary our Products? The Journal of Marketing, American Marketing Association, Vol. 1, No. 4, pp. 9-12

Kotler, P., (2010). Principles of Marketing: A South Asian Perspective, 13th Edition. India: Pearson Education

Kotler, P. Brown, L. Burton, S. Deans, K. Armstrong, G. (2010). Marketing. 8th Edition. U.S.: Prentice-Hall

Nestle.com, (2011). About Us. Retrieved on October 16th, 2011 from

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…

Pine, J. & Gilmore, J. 1998. 'Welcome to the experience economy', Harvard Business Review, vol. 76, no.4, pp.1-6.

Ryan, C. 2002 . 'From motivation to assessment' in The Tourist Experience, ed. C. Ryan, Routledge..

Silverberg, T. 1995. "Cultural tourism and business opportunities for museums and heritage sites" Tourism management. Pdf

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.…

References

Announces Intent to Refinance Senior Debt and Names Janet L. Steinmayer President. February 28, 2005. Retrieved at  http://www.prnewswire.com/cgi-bin/stories.pl?ACCT=109&STORY=/www/story/02-28-2005/0003107582&EDATE=Accessed  21 October, 2005

Baird, Robert. Volume Services America Holdings downgraded to 'neutral'. June 28, 2004.

Retrieved at  http://www.newratings.com/analyst_news/article_438062.html . Accessed 20 October, 2005

Centerplate Announces Cash Payments on Income Deposit Securities. Canada NewsWire.

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…

Bibliography

Condrasky, Marge, Ledikwe, J.H., Flood, J.E. And Rolls, B.J. "Chef's Opinion of Restaurant Portion Sizes." Obesity Vol. 15 (2007): n. pag. Web.

Raats, Monique M., and Wills, J.M. Food Consumer Behavior and Health. Proc. Of Consumer Response to Portion Information on Food and Drink Packaging. N.p.: n.p., n.d. 1-23. Print.

Thomas, Lionel, Jr., and Mills, J.E. "Consumer Knowledge and Expectations of Restaurant Menus and Their Governing Legislation: A Qualitative Assessment."Department of Hospitality and Tourism Management (006): n. pag. Web.

Young, Lisa R., and Nestle, M. "Portion Sizes and Obesity: Responses of Fast-Food Companies." Journal of Public Health Policy (2007): 238-48. Web.