Abstract
This paper analyzes the potential use of databases in the kitchen and looks at the advantages that a specialized database management system could offer to the culinary management sector.

From the Paper
"This online recipe database is to be designed such that people can view the individual recipes and the preparation methods as well create and update their own favorite recipes. Furthermore the company is also interested into using the web as a means of increasing their business by accepting customer orders online and delivering them in a fairly short amount of time. The problem currently faced by the restaurant is that there is no proper integration between the different branches and this results in considerable loss. To avoid this loss there is an immediate need for designing complete recipe management database system. A fully integrated recipe database would facilitate real time information exchange pertaining to the different items. This would allow them to control their schedule with a view to optimizing the production. This is particularly significant for a big chain restaurant like "Funday" where a database system would constitute an effective decision support system."

Tags:information, era, success, business, funday, restaurants, recipes, quality, caters

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 outlines a description of the proposed research project, as well as gives a hypothesis, information about past research in the field, a summary of the research methodology to be used to complete the project, and a conclusion about why it is important to write about this topic.

Abstract
This paper will focus on Cajun cooking, and how this style of culinary art was developed in the state of Alabama. By understanding this exotic forms of spice-based cooking, we can see its many forms in the culinary approaches that are made for it.

Abstract
A paper concerning Culinard, career goals in the culinary arts school and previous culinary experiences.

Tags:culinard, a, choice

Abstract
This paper covers some of the influences on the foods and cooking of the Pennsylvania Dutch and discusses some of the region's most popular dishes and specialties. It explains that the Pennsylvania Dutch inhabit rural areas of southeastern Pennsylvania. Their cooking is a unique blend of their lifestyle, history, culture, and local influences. It shows how the Pennsylvania Dutch are not Dutch at all; they are really German immigrants who brought many food traditions with them when they immigrated to America.

From the Paper
"While there are Amish and Mennonite settlements in several U.S. states, the heaviest concentration is located in southeastern Pennsylvania, hence the term Pennsylvania Dutch, which includes all people of the area. This area of Pennsylvania is covered with gently rolling hills and rich earth, and it is the perfect place for farmers, which the Pennsylvania Dutch are. Cookbook author Betty Groff wrote of the farms of the area, "Their vegetable and flower gardens are so lush and immaculate that they could be mistaken for a horticultural college's test plots" (Groff 2). This lush farmland led to the development of a rich agricultural heritage, and many of the items grown end up on the family table for breakfast, lunch, and dinner. Another expert on the Dutch writes, "In 1799 Thomas Hill described the Pennsylvania Dutch farmers as 'the most early rising, hard working people I ever saw.' Many of them, especially the 'plain people,' are still that. They have never been afraid of hard work or of getting their hands dirty" (Klees 192)."

Tags:amish, culinary, cooking

Abstract
This paper includes a description of the proposed project, a hypothesis, information about past research in the area, a summary of research methodology, and a conclusion.

Abstract
In this paper, the author discusses personal views of applying various educational philosophies into vocational education, with a focus on the culinary arts. The author further explores one's responsibilities as an educator in a vocational educational setting. Additionally, the author stresses three primary elements that are essential to creating a safe learning environment in a vocational college. These include promoting respect for things and people; allowing the individual's natural curiosity to direct learning; and the teacher in the guidance role. The author concludes that ultimately self-discovery is the most important element in a learning environment

From the Paper
"There are a number of educational philosophies that identify school curriculums and instructions to use, which include, but are not limited to: progressivism, behaviorism, and essentialism (Shaw, n.d.), idealism, experimentalism, existentialism, and perennialism (UOP, 2002). These can all be translated into the culinary arts and most other areas of vocational education as well as traditional academics. On the Teaching Perspectives website, authors Pratt and Collins (2001) state that effective teaching can be classified as the following "transmission, apprenticeship, developmental, nurturing, and social reform." These schools of thought mirror my personal educational philosophy, choice of curriculum, and instructional practices."

Tags:culinary arts, educational philosophy, curriculum development

Abstract
This paper analyzes seven types of sea creatures within four subclasses. It presents and discusses classes of fish, shellfish, cephalopods and cartilaginous sea creatures. It then looks at each class to determine the seven types of edible sea creatures. The paper describes culinary considerations that are taken into account with each class and subclass of edible sea creature.

From the Paper
"Under the cartilaginous category are subclasses of Chondrichthyes, Batoidea, and Pristiformes. The Chondrichthyes has two additional subclasses under cartilaginous fishes: Holocephali and Elasmobranchii. They seem to have popped up on Earth over 450 million years ago having no true bone but have tremendous cartilage and a distinctive jaw. The Holocephili are considered chimaeras. The Elasmobranchi are considered sharks and rays. They can be harmless and is used for fishing sport or commercially. The Batoidea are rays have gill slits, which are alongside the fin and attached to the head near the orbit. They are flat and are considered boneless skeleton with a sturdy expandable substance. They have no dorsal fins and have crushing teeth to eat mollusks and anthropods. The Pristiformes has a saw-like snout and the teeth are entrenched. These cartilaginous fish are shark-like with two dorsal fins and a caudal fin. In addition, the saw captures and kills smaller fishes and also dig up covered crabs and bivalves. The female has a covering over its snout, which avoids injury during birth (Jobling, 2004, p. 175-322)."

Tags:fish, shellfish, cephalopods, cartilaginous, culinary

Abstract
The paper compares and contrasts BD's Mongolian Barbeque with the P.F. Chang restaurant. The paper explains that both restaurants are based in the US, acting within the food industry, and focus on the specific traits of the Mongolian and Chinese cuisine respectively. The paper further explains that the BD brand is perceived as offering a dynamic, unconventional, imagination-supporting experience, while the P.F.Chang brand is seen as a symbol for culinary harmony, qualitative services and concern for the client's nutrition requests or needs. The paper also examines the tools these companies use for gaining customer loyalty.

From the Paper
"BD's Mongolian Barbeque's unique selling proposition (U.S.P) derives from a rather ludic profile because it lays a great stress on the idea of "interactive dining experience" (http://www.gomongo.com/) by inviting its clients to create their own stir-fry. Consequently, it targets a segment that is willing to have the initiative of its own meal while relaxing and having fun, at the same time. The idea of breaking routine boundaries and differentiating from other people who are afraid to try something new or unconventional is perfectly outlined by the company's slogans determining to action: "BDifferent! Go Mongo", "Create your own stir-fry!", "BD's is an interactive casual dining experience focused on fun, choice, control" or "You rule the experience" (http://www.gomongo.com/)."

Tags:Chinese, dining, culinary, harmony, nutrition