Abstract
This paper presents an interview with Chef S. B, an American chef who works in the private sector at a fairly upper scale guest ranch in an isolated area of Wyoming. The interview examines the chef's job satisfaction levels for several elements of the job.

From the Paper
"This paper presents an interview with Chef S B an American chef who works in the private sector at a fairly upper scale guest ranch in an isolated area of Wyoming. Chef S B was selected for the interview because he was available being a good friend of someone I know and simply because I find the profession interesting I expected that the chef would enjoy his profession."

Tags:INTERVIEW, chef, job satisfaction

Abstract
Today, interest in becoming a chef has never been greater and there are a wide range of career opportunities available for those who enjoy food service and management. However there are some important considerations that should be followed before entering this career field that should be taken into account. The paper provides an overview of current career opportunities for chefs in the United States, including relevant educational and special skills requirements, employment prospects and advancement opportunities. An analysis of current and future trends is followed by a review of the salary ranges that chefs can expect to encounter in this career field, as well as gender considerations that may affect an individual's career path within this field. Finally, a summary of the research and salient findings are presented in the paper's conclusion. The paper includes a number of tables, charts and photographs.

Table of Contents:
Introduction
Review and Discussion
Educational Requirements
Special Skills Requirements
Employment Prospects and Advance Opportunities
Trends
Salary Ranges
Specific Duties/Responsibilities
Gender Considerations
Conclusion

From the Paper
"One of the more interesting - but demanding - career fields available to aspiring food service professionals today is that of professional chef. Indeed, there is an enormous amount of interest in this career field at present as the result of more American consumers eating their meals outside the home as well as a growing number of highly popular television series that feature charismatic and talented young chefs as their stars."

Tags:cooking, restaurants, cuisine, career, gender, kitchen

Abstract
The paper describes current trends in the culinary field that include advanced food systems, demand for organic foods and the use of the Internet to distribute food. The paper looks at how these trends will affect the internship of the writer and also discusses how the Secret Chef can use these trends to benefit the company.

Outline:
Introduction
The Secret Chef
Future Trends
Conclusion

From the Paper
"The company is also unique in that customers are allowed to simply pick up prepped meals if they cannot come to a culinary session. To do this customers simply have to call their local Secret Chef and order the weekly 6 to 12 meals to be picked up. The chefs will prepare the meals for the customers. This particular service is not free. It will cost customers $35 for pick-up. In addition pickup is only available at very specific times and customers must choose a date and time for pickup and complete a registration form in order to use this service. For most locations Saturday pickup is preferred however customers can call to make other arrangements if they cannot pickup items on a Saturday."

Tags:meals, ingredients, cooking, systems, organic, foods, Internet

Abstract
This paper explains that, although Maytag is one of America's "Most Admired Companies," the company has been weathering some rough times, largely due to a fiercely competitive, mature market, and is now undergoing major restructuring. The author points out that Maytag may be losing an opportunity to build an ongoing relationship with its existing and prospective customers because, instead of using an umbrella direct marketing campaign to communicate the benefits of all the Maytag-owned brands, each brand is conducting its own campaigns. The paper relates the benefits of umbrella direct marketing; it (1) helps establish the link between its brands, (2) leverages Maytag long standing equity for the reliability and dependability of its products, (3) supports, not contradicts, the individual brands' positioning in conventional media, (4) procures a higher share of the customer wallet or home by cross-selling its various product offerings, and (5) entices customers into wanting to purchase products that "make their lives easier" before existing appliances wear out.

From the Paper
"The Maytag Direct Marketing effort would naturally have to start with building and profiling a data base of its existing and prospective customers. While the latter could be done through buying ready data bases that match Maytag's customer profiles, a good starting point for the former may be Maytag Stores and other retail outlets. The Maytag Stores especially would be an ideal source since they act as an innovation showcase for the company; are independently owned and operated; and offer a "try before you buy" approach. The incentive for customers to opt-in for Maytag's mailings could be a monthly newsletter on "Making Life Easier at Home." Not only will such a newsletter be in line with Maytag's overall business strategy, it is likely to be of high interest to all home owners and makers since they are constantly on the look out for tips on how to create an efficient and pleasant home environment."

Tags:newsletter, restructuring, umbrella, data-base, relationship

Abstract
This paper is an essay that begins, "My goal is to become a chef, and my education and training will certainly be a major part of the process. Just as important, I believe, are various experiences I have had in my life that have helped shape me as a person and that have prepared me for the work to be done and for the profession I have chosen," and then talks about the influence of a particular teacher.

From the Paper
"My goal is to become a chef, and my education and training will certainly be a major part of the process. Just as important, I believe, are various experiences I have had in my life that have helped shape me as a person and that have prepared me for the work to be done and for the profession I have chosen. One of the major influences on me has come from a teacher I had when I was in the eighth grade. He was a very quiet man who took great care with everything he did. He was an English teacher and made the subject interesting in a way others had not done before. He helped me learn how to read any text by looking for the intent and for the way it was executed at..."

Tags:teacher, influence, chef

Abstract
This paper describes people working in six locations: a supermarket, a "fast-food" restaurant, a newsstand, a factory, a car wash, and a pizza parlor. The author illustrates a family-owned pizza parlor, centered around a large open pizza oven, where the manger and chef arrive at work very early in the morning; the atmosphere is busy and cheerful, with waiters calling in orders to the chef, who is continually busy making pizza bases and piling on an array of toppings. In the supermarket, the employees most seen by the public are the employees who work at the register; their day is a continual routine, with one customer after another, and then stolen moments of gossip and chatting between the onslaught of products to be rung up.

Table of Contents
Supermarket
Fast-Food Restaurant
Newsstand
Factory
Car Wash
Pizza Parlor

From the Paper
"People working in the fast-food industry by necessity have a sunny disposition and project themselves as healthy and energetic individuals. An imperative is evident cleanliness in their attire and personal hygiene, especially ensuring that their hands are perfectly clean if food is handled. While preparing fast-food dishes requires pre-determined culinary skills, employees are also attentive to maintaining a strict code of cleanliness throughout the process from preparation to delivery of end product."

Tags:atmosphere, skills, routine, rules, customer

Abstract
This paper provides a business proposal in the form of a letter; "As someone who is always looking for a high-return, quick-turnaround investment, you will be interested to hear about a promising business opportunity I have launched. With the $75,000 I won in the lottery, I am opening a casual restaurant called Fred's Breads. As a lifelong chef and baker, I mean to create Canada's first combination bakery-casual restaurant. Over the past year, casual dining in Canada grew by 7.6%, almost twice as fast as the industry as a whole. Meanwhile, thanks to leaps in productivity, bread and bakery revenues are growing at 8.5% a year thanks to new baking equipment. "

From the Paper
"Dear Alfred Re: Equity partnership in Fred's Breads, Inc. As someone who is always looking for a high-return, quick-turnaround investment, you will be interested to hear about a promising business opportunity I have launched."

Tags:business, proposal, investment

Abstract
The food and beverage area is quite enormous and encompasses everything from restaurants to beverage manufacturers (Mealey, para.1). In terms of things like hours, pay and "perks," things appear to vary widely depending upon the company and depending upon the specific sub-section of the industry within which one is employed. Be that as it may, those who are looking at regular hours (which is not something commonly associated with owning your own business) will find that factory work in the industry is the most predictable in this regard - though it, too, can be subject to seasonal peaks (Government of New Zealand, sec.3). In any case, pay will likely vary as well - especially depending upon which company one chooses to work for and whether or not one offers a specialized skill (such as being a chef) or simply seeking employment as a waiter; perks, for their part, will seemingly be contingent upon whether or not someone enters as an entry-level worker or secures a managerial position that furnishes such things as an expense account. Not to be passed over lightly, advancement within the food and beverage sector can be swift if one is prepared to take courses in management - and is prepared to secure the appropriate national certifications for various types of work (Caribbean Food Emporium, para.9). As a last point, the one organization of which any worker would want to be a part is Coca-Cola: it has longevity, a consistent history of business success, corporate opportunities all over the world, and sufficient stability to provide workers with steady wages and predictable benefits.

From the Paper
Hospitality Sector: Serving as an Industry Career Counsellor for the Ill-Focused - Looking at the Food and Beverage area, the Hotel and Resort area, and the Amusement/Entertainment Park area The food and beverage area is quite enormous and encompasses everything from restaurants to beverage manufacturers (Mealey, para.1). In terms of things like hours, pay and "perks," things appear to vary widely depending upon the company and depending upon the specific sub-section of the industry within which one is employed. Be that as it may, those who are looking at regular hours (which is not something commonly associated with owning your own business) will find that factory work in the industry is

Tags:tourism, industry, areas

Abstract
This historical essay covers the history and role of Dramaturgy in German theater. The author discusses how the Dramaturgie is responsible for many important tasks behind the scenes of the theater, which is why many young aspiring Chef-Dramaturgs and artistic directors start as a member of the Dramaturgie.

From the Paper
"At the Munich, Brecht "dodged the assigned preparation of a Shakespeare play by adapting Shakespeare's contemporary, Christopher Marlowe, whose Edward the Second was translated in collaboration with Lion Feutchwanger." In 1926, Brecht worked as a dramaturg with Erwin Piscator, as part of a dramaturgical team. In 1949, Brecht began his own company, the Berliner Ensemble, and he trained young dramaturgs with the study of Stanislavski, Piscator and Aristotle. They also learned to alter and adapt text, while maintaining the integrity of that text. "The principle which he taught his collaborators was that of the Fabel or story. The chain of events must be clearly and strongly established not just in the production, but beforehand in the play. Where it was not clear, it was up to the "Dramaturg" to alter the text, in order to cut unnecessary entanglements and come to the point." (Willett, Theatre)."

Tags:drama hamburg bertolt bercht, gotthold ephraim lessing

Abstract
Looking at the question of whether or not it is wise to admit Argentina into NAFTA, then, depends largely on what side of the coin one likes to look at. On an economic basis, there is some compelling logic that makes such a deal attractive. On a practical level, however, there are problems with the implementation of the NAFTA agreement. Bringing more countries into the foray simply adds more chefs to an already crowded kitchen. In the end, the proper course of action largely depends on the ultimate objectives of the agreement. If NAFTA is a stepping stone to increased multilateral trade consistent with the provisions of the WTO, then we should applaud the entry of Argentina into the mix. If, however, NAFTA is a move towards increased regionalization at the expense of broad multilateral trade, then it should be dissuaded.