...Ever thought of taking home a national award, as reputed as the Padma-Shri, for the not-so-appreciated skill of cooking? Well, if in case you did master your culinary skills like the famous chef and the culinary author Tarla Dalal, the dream may not seem far-fetched. Cooking in India is an art every home maker excels in, right from the age where she/he begins with the process of making the magical chai for the guests till the age where it becomes a roz ka kaam to cook the 3-meals-per day for the family. This scenario has prevailed in the Indian kitchens for ages. But from the past few years, cooking is beginning to be considered as a serious job! Let us find out why. The *Masaale Daar* Beginning Unlike any other field, it is not hard to find if you actually have an interest in cooking or not. The moment the neighborhood Aunty asks for an extra bowl of Dal (which you cooked last night and made an effort to offer it to her), it is but obvious, ki beta kuchh to baat hai..! Try and explore as much as you can and keep inventing things for yourself. If people around you genuinely appreciate the food you make, if you find pleasure in what you are dishing out, you definitely have a case. So don’t wait – try and turn this interest into a profession! If all else fails, try auditioning for Master Chef and hear it from the Maestros themselves! ;) S.C.O.P.E One begins as a subordinate in the beginning and gradually rises to become a Chef. The Chef is the master of the kitchen...
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...LASA 1 The Art Institutes is a collection of private, for-profit educational institutions for career preparation in the visual, creative, and applied arts. The Art Institutes prepares creative students for careers including design, media, fashion and culinary programs. There are just over 45 Art Institutes schools located in major cities across North America, and have over 125,000 graduates. The target market for The Art Institutes is creative individuals between the ages of 18 – 35, both male and female. Our target audience considers himself or herself quite creative and thrives in creative environments. The learning strategy of our students revolves around an idea of doing. Instead of being lectured to, or reading out of text books, many of our students find the physical act of doing enhances their learning environment. In many cases our students may not have done well with a traditional type of education. The hands on learning approach at The Art Institutes better caters to students that have been neglected by traditional learning environments. Our target student enjoys being interactive with the world around them. They may have a love or passion for drawing, sketching, music, writing, creating or cooking. At The Art Institutes our value to students takes place in the creative world we live in. Today, we are in the midst of a creative revolution, and we help guide our students to succeed in this revolution. It’s our mission to take the raw talent and passion they possess...
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...ILM Level 6 Diploma in Management Course Content ILM Level 6 Diploma in Management has been designed to provide practising or potential senior management with a solid foundation for their formal development in this role. This programme has been developed to include 5 pathway options: Hospitality Management, Health and Social Care, Patisserie and Confectionary, Retail and Enterprise and Culinary Arts. It will help young professionals to acquire the necessary skills in modern management procedures and to get prepared for first line management positions. This is a 21 month programme including a salaried 6 month work placement in the related industry. The Work Placement Team will guide students in finding these positions. The placements may be situated anywhere in the UK. Student placements have included hospitality/catering positions with: Claridges, Nobu, Carluccio’s, Sanderson Hotel, Dubai Air Show, Hurlingham Club, Nadell’s Patisserie, Greenhouse and Smiths of Smithfield and nursing homes: Barchester Health Group, Bupa Care Homes, St Matthews Nursing Homes. Modules Include: Critical thinking and research skills in management, Reviewing corporate policy and strategy, Developing the executive manager, Becoming an effective leader, Understanding how management coaching and mentoring can benefit individuals and organisations, Optimising organisational capacity, Leading change in organisations, Leading project implementation, Developing excellence in operations, Managing...
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...Rochester Institute of Technology RIT Scholar Works Theses Thesis/Dissertation Collections 1999 Assessing career value of hospitality management curriculum from program alumni James Reid Follow this and additional works at: http://scholarworks.rit.edu/theses Recommended Citation Reid, James, "Assessing career value of hospitality management curriculum from program alumni" (1999). Thesis. Rochester Institute of Technology. Accessed from This Thesis is brought to you for free and open access by the Thesis/Dissertation Collections at RIT Scholar Works. It has been accepted for inclusion in Theses by an authorized administrator of RIT Scholar Works. For more information, please contact ritscholarworks@rit.edu. ASSESSING CAREER VALUE OF FROM HOSPITALITY MANAGEMENT CURRICULUM PROGRAM ALUMNI by James A Faculty of thesis the Food, Re id R. submitted Hotel to the Travel and Management at Rochester in partial Institute fulfillment for the of of Technology the degree of Master of August Science 1999 requirements FORM I ROCHESTER INSTITUTE OF TECHNOLOGY School of Food, Hotel and Travel Management Department or Graduate Studies M.S. Hospitality-Tourism Management Presentation or ThesislProject Findin2S Name: J_am_e_s_R_e_id Title of Research: Date: 7/21/99 SS#: Assessing. Career Value of _ Hospitality Management Curriculum From Program Alumni Specific Recommendations: (Use other side if necessary.) Thesis ~ommittee: (I} _D_r_._R_ic_h_a_r_d_M_a_r_e_c_k_i...
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...A STUDY ON THE TUGAK FESTIVAL (FARM FROG EXOTIC DISH) OF PAMPANGA. A BASIS FOR ADVERTISING CAMPAIGN ------- A Thesis presented to the College of Humanities, Arts and Social Sciences Department of Mass Communication Pamantasan ng Lungsod ng Maynila ------- In partial fulfillment of the requirements for the degree Bachelor in Mass Communication ------- By: Vanessa Alac Renee Mae Bonifacio Eva Mhe Guzmana Aira Henson Melody Grace Christine Osorio Chapter 1 INTRODUCTION This chapter is an overview of the study on the history of the culinary tourism of Pampanga, how it was coined as the Culinary Capital of the Philippines and the different festivals they are celebrating every year. This includes the background of the study, statement of the problem, significance of the stud and scope and limitations of the study. Background of the Study Pampanga is a province of the Philippines located in Central Luzon or Region 3. City of San Fernando is the capital which surrounded by the provinces of Bataan and Zambales, Tarlac, Nueva Ecija and Bulacan. Pampanga is called as the Culinary Capital of the Philippines because the province is blessed which great cooks which are trained by the Spaniards during the colonial period. These great cooks pass their culinary expertise from generation to generation. Pampanga is very much known for its first-rate cuisines and delicacies according to culinary experts that’s why it was tagged as the Culinary...
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...RED LOBSTER: MARKET RESEARCH REVEALS WHATS FRESH TODAY BACKGROUND 1968: Foundation: Red Lobster was founded in 1968 by entrepreneur Bill Darden and Charley Woossby. Originally billed as a “Harbor for seafood Lovers”, the original restaurant in Lakeland, Florida, was followed by several others throughout the Southest. 1970: General Mills acquired Red Lobster in 1970 as a five-unit restaurant company and rapidly expanded the company nationwide. As it reached more parts of the country, Red Lobster continually introduced guests to fresh dishes that quickly became favorites, with many guests getting their first taste of calamari, snow crab and Key lime pie here – not to mention the fact that it is where popcorn shrimp was invented. (after 1970, until 1980) In 1980, this year was one of the most important for the company, reaching and being in their stage of maturity, a stage in which all companies desire to be in there. In 1983, Red Lobster opened its first restaurant in Canada (Windsor, Ontario) Finishing, in 1995, after decades of success and growth, Red Lobster, together with Olive Garden and later Bahama Breeze, became part of Darden Restaurants, with Joe at the helm until 2005, when he turned the reins over to current CEO and Chairman Clarence Otis. Over the years, their passion for seafood and delicious experiences has kept Red Lobster evolving. Their menu has grown and changed with their guests’ tastes and their ability to bring the best of the sea to your table...
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...FALL 2016 CATALOG Designed by Sebastian Hedberg | Edited by Gwenyth Shears ©2016 Bauman College | All Rights Reserved Catalog Accuracy: All of the information in this school catalog is current and correct and is so certified as true by Dr. Ed Bauman, founder and president. Catalog effective dates are May 1, 2016, through October 31, 2016. Please note that policy changes and catalog updates are made periodically and are reflected on our website: baumancollege.org. TABLE OF CONTENTS FALL 2016 CATALOG Message from our Founder + President, Dr. Ed Bauman . . . . . . . . . . 3 PROFESSIONAL TRAINING PROGRAMS Natural Chef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Nutrition Consultant. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Nutrition Consultant via Distance Learning. . . . . . . . . . . . . . . . . . . . . 16 BAUMAN BUSINESS INSTITUTE Bauman Business Institute. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Bauman Business Institute for Natural Chef Students. . . . . . . . . . . . 18 Bauman Business Institute for Nutrition Consultant Students. . . . . 21 BECOME A STUDENT Which Location is Right for You?. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Tuition, Fees, + Payment Plans: May 1 – Oct. 31. . . . . . . . . . . . . . . . . . 25 Financial Assistance . . . . . . . . . . . . . . . . . . . . . . . . . . . . ....
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...ork2012 - 2013 Catalog A Message from the President “Sullivan University is truly a unique and student success focused institution.” I have shared that statement with numerous groups and it simply summarizes my basic philosophy of what Sullivan is all about. When I say that Sullivan is “student success focused,” I feel as President that I owe a definition of this statement to all who are considering Sullivan University. First, Sullivan is unique among institutions of higher education with its innovative, career-first curriculum. You can earn a career diploma or certificate in a year or less and then accept employment while still being able to complete your associate, bachelor’s, master’s or doctoral degree by attending during the day, evenings, weekends, or online. Business and industry do not expand or hire new employees only in May or June each year. Yet most institutions of higher education operate on a nine-month school year with almost everyone graduating in May. We remained focused on your success and education, and continue to offer our students the opportunity to begin classes or to graduate four times a year with our flexible, year-round full-time schedule of classes. If you really want to attend a school where your needs (your real needs) come first, consider Sullivan University. I believe we can help you exceed your expectations. Since words cannot fully describe the atmosphere at Sullivan University, please accept my personal invitation to visit and experience...
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...WEBSITE MAINTAINENCE AND DEVELOPMENT 6.1 8 POST MAINTAINENCE 6.2 9 conclusion 7.0 9 bibliography 10 Mission Statement Kennesaw State University Dining Facility, Commons is to provide students, faculty, and staff with quality food and services. This is accomplished by practicing creative menu development, ensuring a friendly environment, incorporating variety, and convenience. Executive Summary The Commons at Kennesaw State University is very popular and has a meal plan that is required by all students with the exception of seniors. ……………………. It would be in the best interest of Kennesaw State University to fix this problem with the university growing rapidly. In addition to the meal plan already in place, another reason to improve the Commons is due to the upcoming football team in 2015. There will be an influx in newly recruited athletes at KSU. We are designing a smartphone application to help the university’s Culinary Department to become more efficient. Also, we have chosen to improve the Commons of Kennesaw State University and would like to implement an up-to-date menu, incorporate social...
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...Student Information edit title Student Strengths Morgan is a 15-year-old ninth grader with mild intellectual disabilities. She is happy, cooperative, and affectionate. Morgan enjoys volunteer work at the local food pantry and stocking shelves. She works independently on task to completion with great accuracy. Morgan is currently able to write simple sentences and paragraphs on a given topic with moderate assistance. She is able to complete journaling activities that describe her day with minimal assistance or prompts. Morgan has mastered telling time within five minute intervals and reading a calendar. Morgan has mastered home-living activities such as laundry and simple mean preparation in the Life Skills Lap at school. Student Interests Morgan states she would enjoy working in a grocery store or restaurant after high school. Teachers and family members have noted that she exhibits superior skills for her grade level in the kitchen and grocery store. In the kitchen and grocery store, Morgan displays great independence, requiring little prompting or direction to complete her task. Morgan states she would enjoy living in an apartment with a roommate after high school. When asked what she wanted to be doing when she is 25, Morgan states she would like to attend a cooking school and work in a restaurant as a cook. She states working in a grocery store while she is in school would be good to pay the bills until she finished cooking school. Assessments Enderle-Severson...
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...Restaurant Management Benguet State University, La Trinidad, Benguet In Partial Fulfillment of Requirements for the Degree of Bachelor of Hotel and Restaurant Management AGLASI, PRECYLEEN SUSAN ALIGAN, LORRAINE BAUTISTA, ERICK BERTING, JAYNEE WANDA GAWIDAN, SHARMAINE POSNAYAN, JEMIMAH JEWEL BSHRM 3-B PART I INTRODUCTION The Bachelor of Science in Hotel and Restaurant Management (BSHRM) is a four-year curriculum that leads to a Bachelor of Science Degree in Hotel and Restaurant Management. It provide quality education for students entering management positions in the hospitality industry, to foster research of direct application and benefit to the hospitality industry, and to further the professional development of industry members. This program is geared towards equipping students with the necessary knowledge, skills and attitude to provide quality service in the hospitality industry. The program contains subjects that will address the needs of different sectors in the hospitality industry, such as culinary, front office, tourism, resort and hotel operations. Its primary concentration is on the development of practical and management skills which are achieved through the combination of theoretical classes, practicum exercises and experiential learning. A food and beverage practicum as well as additional laboratory experiences in food preparation, service, hotel operations, and property management are part of the course of study. Students...
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...demonstrating aptitude in a specific area and the fact that many job opening require a college degree are few of the top reasons. (http://www.degreedirectory.com). Moreover, college education many more opportunities in working life, especially for higher paid jobs and the chance to work with and be taught by some of the finest and most knowledgeable people. (http://www.importanceofcollege.com). McGuire (2010) stressed that getting a college education is the most important investment one can make in life because having a college degree often provides the greater promotion opportunity. The reasoning does not begin with the job aspect. Some students also put off the importance of college education because of the price tags that can with it. In this case, the major step that student should take is attending the college of his/her choice and the...
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...Strategy Paper First Version for East Coast Catering Proudly Offering Top-Notch Catering Services For Your Personal or Business Needs! Chris Marchionni, Wednesday, Section 01 Table of Contents Executive Summary………………………………………………………………………3 Mission Statement………………………………………………………………………...3 Business Form…………………………………………………………………………….4 Management Team………………………………………………………………………..6 Compensation and Benefits……………………………………………………………….8 SWOT Analysis………………………………………………………………………….12 Porter’s Five Forces……………………………………………………………………....13 Competitive Advantage…………………………………………………………………..15 References………………………………………………………………………………..16 East Coast Catering is a Connecticut based corporation that provides catering services to customers in its targeted market. The Company was founded in 2010 by Chef Chris Marchionni. The purpose of this business plan is to raise $150,000 to initiate the development of a catering business while performing the expected financial and operational figures over the next five years. Mission Statement: “A mission statement defines what an organization is, why it exists, its reason for being. At a minimum, your mission statement should define who your primary customers are, identify the products and services you produce, and describe the geographical location in which you operate.”(Entrepreneur) Our Mission: East Coast Catering strives to ensure unforgettable events by exceeding your expectations with superior cuisine, outstanding service, and creative...
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...Journal of Business Case Studies – April 2008 Volume 4, Number 4 Lessons From Krispy Kreme J. Richard Anderson, Stonehill College ABSTRACT The recent decline of Krispy Kreme Doughnuts, Inc. raises a natural question: shouldn’t investors (and auditors) have been more wary of this Wall Street darling? Weren’t there tipoffs that would have allowed investors to avoid another franchisor “crash and burn” situtation like Boston Chicken or TCBY frozen yogurt? This paper traces the meteoric rise and fall of Krispy Kreme and discusses a number of advance indicators of future problems: insider share-dumping, conflicts of interest within the Board of Directors and senior management, turnover in the CFO position, the use of synthetic leases, repurchased franchises, disappointing join venture results, and the problems of earnings management in the quarterly reports of a fairly small publicly-owned business. Keywords: Corporate Financial Reporting, Investor Awareness, Reading Financial Reports INTRODUCTION S hould we be surprised when a Wall Street darling like Krispy Kreme Doughnuts crashes and burns? Shouldn’t there be warning signals when a company ranked as the best IPO of the 2000-02 period with a 711% stock price runup in three years loses all of that appreciation over the next 18 months? What causes a company to go from a market capitalization of just under $3 billion to little more than $300 million in such a short period? This paper argues that there...
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...Journal of Business Case Studies – April 2008 Volume 4, Number 4 Lessons From Krispy Kreme J. Richard Anderson, Stonehill College ABSTRACT The recent decline of Krispy Kreme Doughnuts, Inc. raises a natural question: shouldn’t investors (and auditors) have been more wary of this Wall Street darling? Weren’t there tipoffs that would have allowed investors to avoid another franchisor “crash and burn” situtation like Boston Chicken or TCBY frozen yogurt? This paper traces the meteoric rise and fall of Krispy Kreme and discusses a number of advance indicators of future problems: insider share-dumping, conflicts of interest within the Board of Directors and senior management, turnover in the CFO position, the use of synthetic leases, repurchased franchises, disappointing join venture results, and the problems of earnings management in the quarterly reports of a fairly small publicly-owned business. Keywords: Corporate Financial Reporting, Investor Awareness, Reading Financial Reports INTRODUCTION S hould we be surprised when a Wall Street darling like Krispy Kreme Doughnuts crashes and burns? Shouldn’t there be warning signals when a company ranked as the best IPO of the 2000-02 period with a 711% stock price runup in three years loses all of that appreciation over the next 18 months? What causes a company to go from a market capitalization of just under $3 billion to little more than $300 million in such a short period? This paper argues that there were numerous...
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