Culinary arts and sciences II: global and national perspectives
Gespeichert in:
| Format: | Tagungsbericht Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Bournemouth
Worshipful Company of Cooks, Centre for Culinary Research at Bournemouth University
1998
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | 452 S. graph. Darst. |
| ISBN: | 1858990378 |
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| 245 | 1 | 0 | |a Culinary arts and sciences II |b global and national perspectives |c ed.: J. S. A. Edwards ... Second International Conference on Culinary Artrs and Sciences Global and National Perspectives ICCAS 98 |
| 264 | 1 | |a Bournemouth |b Worshipful Company of Cooks, Centre for Culinary Research at Bournemouth University |c 1998 | |
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| 650 | 4 | |a Caterers and catering |v Congresses | |
| 650 | 4 | |a Food habits |v Congresses | |
| 650 | 4 | |a Food service |v Congresses | |
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Datensatz im Suchindex
| _version_ | 1804127880473477120 |
|---|---|
| adam_text | CONTENTS
SECTION
1 -
FOOD SERVICE (CATERING)
Section
1.1 -
Menus and Eating Out
Hotel restaurants; key dimensions of co-branding
5
Hemmington,
N.
and King, C.
The rise and fall of Western style fine dining restaurants: the Hong Kong case
15
Sutton, J.
Pub Grub
-
past, present and future.
25
Howe, G.
Green menus
-
virtual reality or realistic virtue?
35
Wade,
J.A. and Hickson,
N.
Gastronomy and tourism: food for travel thought
45
Van Westering, J.
Section
1.2 -
Equipment and Systems
Can the traditional Chinese roasting and barbecue items be achieved by
57
using western cooking equipment?
Tse, P.
Food production techniques in catering today
-
A comparative study
67
Edwards, J.S.A., Schafheitle, J.M., Reeve, W.G. and Edwards, A.
Section
1.3 -
Management
Restaurant management style: East or West?
79
Wong, S., andDewald, B.
A comparative survey of job characteristics and work motivation
89
among hospital chefs in Australia
Lee-Ross, D.
Chefs leading cooks
-
how can they manage?
103
Haukedal, W. and Larsen, S.
Recruiting and selecting staff for the hotel and catering industry
113
Larsen, S.
Section
1.4. -
Education and Training
The role of vocational education and food and beverage skills in a
123
hotel managers career: implications for education and training
Ladkin, A.
Hospitality education in Egypt: an overview.
133
Hewedi, M.M.,
Doma,
N.M.
and Al-Hamamsy,
S.A.
Food and beverage management: learning and teaching paradigms
14
1
for efficiency and effectiveness
Robertson, C, Mitchell, K. and Warhurst, J.
A careers advisors view of the value of vocational courses leading to
151
management careers in the food service industry.
Howe, G.
Posters
Catering technology for
4
and
5*
hotels
162
Clark, J.R.
Developing quality customer service for the hospitality industry:
163
a case study of Egypt.
El-Halamsy,
S.A.
Hewedi, M.M. and
Doma,
N.M.
Live assignments
-
An approach to teaching the application of catering systems
164
Watson,
И.М.
Is catering different? Issues for the development of inter-firm relationships
165
Eastham, J.F.
Finnish restaurant food study
166
Mertanen, E.M., Jarvinen, R. and Mykkanen, H.
SECTION
2 -
FOOD SCIENCE AND TECHNOLOGY
Section
2.1 -
Microbiology
Food poisoning and food hygiene law in the United Kingdom
171
Howard, M.
What s on the menu? An analysis of the hospital menu for food safety hazards
177
Worsfold, D.
Microbiological safety indicator for mayonnaise recipes: ratio of
187
egg yolk to white wine vinegar
Xiong, R., Xie, G. and Edmondson, A.
Section
2.2 -
Technology
Relevance of colour and the total appearance concept to culinary arts and sciences
199
Hatchings, J.
Sauce texture: A technical appreciation of the chefs art
207
Stewart, WJ and Carter, J.B.H.
Role of national competitive testing as a force for the maintenance and
217
improvement of poultry meat quality for the hotel and catering industry.
Forsyth,
A.
Tokenism? An investigation into the nature of food quality assurance
225
schemes with specific reference to the meat production sector
Beer, S.
Consumer expectations and quality of dairy food products in
237
selected regions of Poland
Jachnowicz,
Α.,
Babuchowski, A. and Danowska, M.
Correlation between drinkability of beer and gastric emptying
247
Fushika,
T.,
Nagao. Y.,
Kodarna,
H.,
Taguchi,
F.,
Fujino, A. and Yonezawa, T.
Application of neural networks and fuzzy logic in modeling sensory
255
quality changes of dry peas in long time cooking
Xie, G., Xiong, R., Marsh, A. and Porter, E.
Section
2.3 -
Nutrition and Dietary Intake
The role of healthiness in lunch time meal choices from catering outlets
267
Eves,
Α.,
Noble, C, Corney, M., Kipps, M. and Lumbers, M.
Catering for elderly hospital patients. A comparison of food choice
275
and dietary intake of hip fracture patients and healthy day-centre visitors
Lumbers, M., New,
S.A.
and Murphy, M.C.
The effects of food processing in hospital catering systems
283
Walker,
Α.,
West, A. andLawson, J.
Recent trends in the consumption of canteen feeding in Germany
291
Ulbricht,
G.
Posters
Teaching dietetic skills
301
Van Dieijen, T.W.,
Linden-Wouters,
D.E.
and Van Kuijeren, R.
A healthy eating school meals initiative
302
Shanley, E.L.
An evaluation of selected student meals served in the canteen of
303
Olsztyn
University of Agriculture and Technology, Poland
Danowska-Oziewicz, M., Borowski, J. and Karpinska, M.
Measuring the fat consumption in the European Community
304
Van Dieijen, T.W., Van t Kruijs,
В.,
Wager, T. and Babajimopoulos, M.
Nutrition and health state according to the level of education in a group
305
of Czech young people
Mullerova, D., Aujezdska,
Α.,
Zloch, Z.,
and
Muller, L.
A balanced perspective on functional foods
306
Bladon, L. and Creed, P.
A review of the development of the commercial manufacture of sous vide foods
307
Creed, P. and Reeve, W.
The effects of selected spices on storage stability of ready-to-eat food
308
stored in Vacsy vacuum system
Karpinska, M., Borowski, J. and Danowska-Oziewicz, M.
Product and process development to add value to kangaroo meat
309
McDonald, J.K., Ford, A.L., Buckle, E. andAnnand,
С
The influence of high pressure on food quality
310
Babuchowski, A. Koakowski P. and Reps, A.
Texture of sponge cakes by three different methods of measurement
311
Neryng,
Α.,
Rutkowska, J. and
Skup,
A.
Information systems for determining an optimal nutritional intake
- 312
a computer presentation
Karg,
G.
and Gerhard, S.
SECTION
3 -
FOOD, FOOD HABITS AND SENSORY ANALYSIS
Section
3.1 -
Food
Food from
Finnmark -
Creating a regional profile
317
Engelseth, P.
Voyages of discovery
-
a exploration of Portugal s regional foods and cultures
327
Edwards, J.
Fruit and vegetable consumption in Bulgaria
337
Stamov, S.N. and Alexieva, I.N.
North Cape in a culinary perspective
345
Gustavsen, T.
Section
3.2
Food Habits
Food habits in relation to fast food based on McDonald s and
353
Burger King Restaurants in Warsaw
Kowrygo,
В.,
Guligowska-Dzieciol, A. and
Berger, S.
Introducing consumer research to the Romanian food market:
365
preliminary results from a study of three different tomato varieties
Rominger, O., Edwards, J., Munteanu,
N.
and Redman, M.
A comparative study of Nordic meal patterns
377
Gronow, J., Makela, J., Kjaernes, U.,
Ekström, M.P.,
Holm, L. andBjorkum, E.
Reflections and distortions:
1990s
lifestyles and nostalgia foods
383
Lyon, P.
and Colquhoun, A.
Food habits: concepts and practices of male and female adolescents
393
Rodrigues, S.S.P.
and
de Almeida, M.D.V.
Eating from a common plate: observations on food similarities
401
Lauritzen,
G.C.
Section
3.3 -
Sensory Analysis
The use of sensory evaluation to determine changes in bread texture
411
during the staling process.
Squires, N., Ford,
Α.,
Nottingham, S., Coffin,
N.
andD Arcy, B.
Sensory perception of colour and appearance attributes in dessert gel formulations
421
Imram,
N.
Comparison of
textural
changes in carrots prepared using sous vide
431
and cook-chill methods
Reyner,
A.C.,
Xie, G., Church, I.J. andSheard, M.A.
Preliminary consumer studies of blackcurrant juice
441
Celej,
Α.,
Fik,
M., Firek,
В.,
Maciejaszek, I. and Zrodlowski, Z.
Posters
Bulgarian culinary traditions during the festive season
448
Ilieva, K. and Morley, C.
Bulgarian cuisine, customs and Christmas celebrations
449
Alexieva, I.N. and Stamov, S.N.
Index of Authors
451
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| spelling | Culinary arts and sciences II global and national perspectives ed.: J. S. A. Edwards ... Second International Conference on Culinary Artrs and Sciences Global and National Perspectives ICCAS 98 Bournemouth Worshipful Company of Cooks, Centre for Culinary Research at Bournemouth University 1998 452 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Caterers and catering Congresses Food habits Congresses Food service Congresses Kochen (DE-588)4031445-5 gnd rswk-swf Gastrosophie (DE-588)4344017-4 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content (DE-588)1071861417 Konferenzschrift gnd-content Kochen (DE-588)4031445-5 s DE-604 Gastrosophie (DE-588)4344017-4 s Edwards, J. S. A. Sonstige oth International Conference on Culinary Arts and Sciences 2 1998 Bournemouth Sonstige (DE-588)10126249-8 oth Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=008979889&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Culinary arts and sciences II global and national perspectives Caterers and catering Congresses Food habits Congresses Food service Congresses Kochen (DE-588)4031445-5 gnd Gastrosophie (DE-588)4344017-4 gnd |
| subject_GND | (DE-588)4031445-5 (DE-588)4344017-4 (DE-588)4143413-4 (DE-588)1071861417 |
| title | Culinary arts and sciences II global and national perspectives |
| title_auth | Culinary arts and sciences II global and national perspectives |
| title_exact_search | Culinary arts and sciences II global and national perspectives |
| title_full | Culinary arts and sciences II global and national perspectives ed.: J. S. A. Edwards ... Second International Conference on Culinary Artrs and Sciences Global and National Perspectives ICCAS 98 |
| title_fullStr | Culinary arts and sciences II global and national perspectives ed.: J. S. A. Edwards ... Second International Conference on Culinary Artrs and Sciences Global and National Perspectives ICCAS 98 |
| title_full_unstemmed | Culinary arts and sciences II global and national perspectives ed.: J. S. A. Edwards ... Second International Conference on Culinary Artrs and Sciences Global and National Perspectives ICCAS 98 |
| title_short | Culinary arts and sciences II |
| title_sort | culinary arts and sciences ii global and national perspectives |
| title_sub | global and national perspectives |
| topic | Caterers and catering Congresses Food habits Congresses Food service Congresses Kochen (DE-588)4031445-5 gnd Gastrosophie (DE-588)4344017-4 gnd |
| topic_facet | Caterers and catering Congresses Food habits Congresses Food service Congresses Kochen Gastrosophie Aufsatzsammlung Konferenzschrift |
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