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."
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 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 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)."
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/)."
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)."
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 This ten-page undergraduate paper focuses on the role played by culture and traditions in eastern and western cuisines and culinary preferences. The west has different taste in food, which represents its facts paced lifestyle; on the other hand eastern cuisines can be identified with its vibrant culture and colorful traditions. The eastern food is both more spicy and exotic than the food available in western countries because of the cultural and traditional differences exiting in these two parts of the world.
Abstract This paper examines how the influx of Eastern Europeans into the United States brought with it the focus of the Eastern Orthodox faith, as well as many language, culinary, artistic, and other cultural aspects. It discusses how, regardless of the earlier immigrants' initial rejection of the Eastern European immigrants, the impact that has occurred upon the United States culture is hard to quantify and how continued immigration will further the cause of ethnic identity awareness. It shows how Ukrainians immigrating to North America today may offer some answers to the earlier members of the diaspora of the Ukraine and will continue to offer their voice and their cultural perspective to the melting pot of American culture.
From the Paper "Though it may be true that most people without an intimate knowledge of the Eastern European or more specifically the Ukrainian culture would probably be most likely to associate the region with a certain folk art that has become a popular symbol of the culture. The Ukrainian egg with its deep rich dark colors, is a sort of transplanted analogy of the Ukrainian culture. The egg itself, though it may seem like a trivial image to funnel an entire nation into, and it some ways it is, is a very intricate and time consuming decoration process that requires a steady hand and hours of patience. The decoration process involves wax and dyes and a sharp tool to etch out the previous layer into patterns. The beauty of (pysanky) the Ukrainian Egg, as it has become known is a truly multifaceted symbol for a truly multifaceted culture."
Abstract This dissertation discusses the culinary and food habits of the ancient Romans, with special emphasis on the history of wine, olives and olive oil, and bread and baking. The paper also examines typical recipes that provided for the early Roman cuisine. It includes numerous photographs, illustrations, and archaeological findings.
From the Paper "As the flour milling techniques became more refined, the Romans began to produce top quality bread by singly finely milled wheat flour. This flour was called siligo. The bread that came from it was called Panis Siligineus. The first word means bread in Latin; the second denotes the type of grain from which the bread was made. There was another type of bread that could be considered an Egyptian import. This was called Alexandrian bread due to the crust that was created in Alexandria from local wheat. (Dl.ket.org, 2001)"
Abstract This paper proposes a business plan for a new restaurant that is to be opened in New York City and modeled on the creation of a restaurant in the U.K. television program, "Fifteen". The restaurant is to be called "Home Grown," and the plan entails the setting up of "Home Grown" in time for the peak holiday season of Christmas 2004. The paper describes the history of the organization sponsoring the restaurant, discusses the needs of the project, identifies stakeholders in the project, and presents an analysis of the project itself.
From the Paper "Prior to actual commencement of this new project, the network needs to ensure that all the objectives behind the intricate task of setting up a restaurant are adequately investigated. The project is a combination of a television show and a real life restaurant setup. For the purpose of this report, only the needs of setting up the restaurant have been investigated and analyzed. It is assumed that the network will provide only the necessary support and will not impact the head chef and planners? decision-making."
This paper discusses the history, culture and influence of the Nicaraguan population of Miami, the reasons behind the large immigration in the late 1970's and the struggles for rights.
Abstract This paper explains that Nicaraguan community, which makes up the second largest immigrant population in Miami, is comprised of three distinct cultural groups--the Creole, the Miskito and the Pacific Coast--each with their own unique history, location and culture in Miami. The author points out that the culture of Nicaragua has helped change the face of Miami through their predominately Catholic religion with their colorful patron festivals, unique culinary style, staple food items such as chorizo and crafts and art style. The paper relates that the Cuban population, feeling sympathy for the Nicaraguans, employed the immigrants and fought to keep them in the country; nonetheless, the Nicaraguan continues to have difficulties with the local Caucasian population and the U.S. immigration authority especially in the area of gaining U.S. citizenship.
From the Paper "The first population of Nicaraguans in Miami was the Creoles. Comprised of mostly professionals, this small group came to study in the United States as early as the 1950's. Others in this group worked in the shipyards. While this group of nurses, teachers, accountants, and other professionals worked in the Miami area, their numbers were small. They adapted well into North American cultures, since American influence in their native Atlantic coast area of Nicaragua had been long standing, particularly through trade and missionary work. In Miami, the Creole population is generally concentrated around the Moravian Prince of Peace Church in Carol City, as well as scattered in small groups throughout the west and southwest."
Abstract The paper examines the factors and elements that are related to customer satisfaction. The paper focuses on the differential data relating to gender and age differences in customer satisfaction. The paper reveals how many factors impact the satisfaction of customers including the shopping mall design, location, stores availability, entertainment availability and availability of places to rest and for children to play. The paper also discusses pricing, stock, environment, configuration, whether the store has online Internet shopping and the culinary offerings of the shopping mall.
Outline:
Bigger "Mega' Centers Customer-Preferred
Branding and Image are One-in-the-Same
Lack of Effective Planning Leads to Irrational Development Patterns
Teens, Preferences and Satisfaction Attributes of Shopping Malls
Gender-Focused Research and Customer Satisfaction Variables
Successful Pricing-Strategies
Store Design and Customer Satisfaction
Internet Shopping and the Impact on Traditional Store Shopping
Design of Shopping Mall (Location and Design Factors)
Summary of Review of Literature
From the Paper "A press release in 2005 related that "in the next two years the total retain spending in UAE is expected to grow to AED 35bn (US$9.5bn) from the present level AED 26bn (US$7bn) or a growth rate of 35%." (Dubai Women's College, 2006) Furthermore the Dubai shopping centers have grown from 2 only one decade ago to approximately 35 shopping centers and ten of them stated to "fall under the category of "Mega" centers, hosting almost every major brand label around the world... [with a reported] retail space...estimated at 2 million square feet...[which incidentally] is "one of the highest per capita availability in the world.""
Abstract The AIU company is considering expansion. After previously operating only within the U.S., it now prospects other markets to enter with a new line of packaged food products. The paper shows that the products would have to be customized to the local demand, in all marketing aspects (including, packaging, promotion or placement). In order to assure success of the launch, the company has thoroughly analyzed the international opportunities. The final choice is Spain, due to its rich, but not strict culinary tradition.
Outline:
Introduction
Country Background
Cultural Insights
Product Line
Target and Messages
Expansion Plan
References
From the Paper "The new product line will be developed in the packaged foods sector. More specifically, considering market opportunities, it should be a line of a special kind of snacks, in the shape of appetizers, packed in a cardboard, plateau-like box. The flavors should be adapted to local preferences, such as jamon serrano or Mediterranean condiments. In this way people would not reject the products as being foreign or awkward, accepting it much easier. Glocalization is a marketing trend of the last decade, stating the necessity to adapt each global brand to the specifics of a certain market."
