1 Assignments and Quizzes and material for projects etc
Each educational establishment has its own interpretation of terms such as assignment, project etc.
Garnishes - a brief history of thyme
More than fifty garnishes are covered in the series and some are still current. The most recent article carries links and the page ends with a Dictionary and History of Cooking, Food, and Beverage Terms. The articles are written for non-specialised readership.
2 National cuisines in the context of gastrotourism
The series is designed to point you towards your self-realisation of these learning criteria:
Evaluate the concept of national cuisine
Identify and evaluate the national cuisine of a cross-section of countries and their main regions - a minimum of five
Evaluate potential gastrotourism development using one national cuisine and its regional variations
How do different nations collect a shared view of what goes on the plate? Students following a cuisine project might help answer the question. The French wonder what the fuss is about. Will they consider the promo aspects? here
3 Current Trends within the hospitality industry vis a vis gastrotourism
Each educational establishment has its own interpretation of terms such as hospitality, tourism etc. There are varying interpretations of "hospitality industry" and "tourism industry". One interpretation is that the latter is part of the former. Discuss.
Identify the trends.
Evaluate hospitality food and drink outlets in terms of incorporating the trends.
" ....gastronomy is the pursuit of the best reflective possible eating and drinking in a mood and it implies “a paramount work towards how communities can evolve socially and economically, keeping an econutritional commitment to environmental sustainability and community’s members optimal health”. "
Does social class make any difference to the use of either batter or breadrumbs? here
Assess individual companies vis a vis interest in personal health
Tackle the topic in an overall context. Find examples of companies which are clear about a health policy for customers and staff. Evaluate your sources.
Look for Mission Statements such as this: To ensure that each guest receives prompt, professional, friendly and courteous service. To maintain a clean, comfortable and well maintained premises for our guests and staff. To provide at a fair price - nutritional, well-prepared meals - using only quality ingredients. To ensure that all guests and staff are treated with the respect and dignity they deserve. To thank each guest for the opportunity to serve them. By maintaining these objectives we shall be assured of a fair profit that will allow us to contribute to the community we serve. more mission statements
Look for hidden Mission Statements such as this: Over the past years Whitbread have worked closely with the Food Standards Agency (FSA) and now through the government's reorganisation with the DoH (Department of Health). We will remain active members of the Governments Food Network Forum where together with our competitors in our sector we will explore how to make a difference on health issues. In March 2011, Whitbread signed up to the Government's Voluntary Public Health Responsibility deal and are reviewing pledges to reduce the salt, total and saturated fat and to ensure our products are free from transfats, review responsible drinking where applicable and to allow guests to make informed choices through nutrition information. more
Look for Awards such as this:
What Is The Gold Plate Award For Excellence In Health?
The Gold Plate Award for Excellence in Health is a joint initiative of the Catering Institute of Australia (WA Division) and the Department of Health Western Australia.
The award recognises restaurants which provide safe food and offer healthy menu choices in a safe environment.
The main criteria are:
Safe food handling and hygiene practices
Healthy choices on the menu
Smoke-free dining areas (inside and out)
A choice of non-alcoholic and low-alcoholic drinks more
Just as individuals need to watch the portion sizes of foods they eat, providers including restaurant owners need to watch the portion sizes coming out of the kitchen. Every item on your menu should have a controlled portion size in order to keep food cost in check.
Are mandatory calorie counts on openly available menus good public policy?
Many national, regional, and city governments in developed countries around the world have been experimenting with requiring restaurants and food chains to list on their menus the calories of the foods they offer. These efforts have been designed to respond to major obesity, health, and dietary problems in countries around the world. In the United States, for example, the Los Angeles Times reported in August of 2009: "The journal Health Affairs published a study showing that the medical costs of obesity have nearly doubled since 1998, to $147 billion last year, about half of which was financed through Medicare and Medicaid.
Obesity accounts for 9.1% of national healthcare spending, according to the study, up from 6.5% a decade ago. The costs are rising because Americans are getting fatter. more
Establish whether there is a fire before raising the alarm.
Just about every day in the media and from friends, you will hear some nutritional advice. Many people just believe everything they hear or read, but in my experience you should be critical of all the information, and ask more questions and research the topic if you really want to get to the truth. Often the information is somewhat correct, but maybe taken out of context, or twisted to sell a certain product or support a certain point of view. more
Low-fat or no-fat diets are good for you.
A low-fat diet can help weight loss, but don't cut out fat altogether.
Leading dietician Lyndel Costain says: 'People tend to think they need a low-fat diet to lose weight, but you should still have a third of your calories coming from fat.'