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Author: Vincent Gabriel Publisher: eBookIt.com ISBN: 1456625403 Category : Business & Economics Languages : en Pages : 156
Book Description
This book is written for the Australian, American, European eatery owner who wants to cater to the 8 million Chinese who tour these countries and the 5 million Indians who travel. I have taken the approach of modern contemporary cuisine that Chinese and Indian tourists will want to eat and towards that aim I have included: A tutorial on spices used A food stop on interesting food that Asians like I have left out other cuisines of the Asian continent that are equally important and special like the cuisines of the Japanese the Malay the Arabic the Thai the Burmese the Vietnamese My wish is that you enjoy yourself, serving the best food to people seeking the comfort food of home.
Author: Vincent Gabriel Publisher: eBookIt.com ISBN: 1456625403 Category : Business & Economics Languages : en Pages : 156
Book Description
This book is written for the Australian, American, European eatery owner who wants to cater to the 8 million Chinese who tour these countries and the 5 million Indians who travel. I have taken the approach of modern contemporary cuisine that Chinese and Indian tourists will want to eat and towards that aim I have included: A tutorial on spices used A food stop on interesting food that Asians like I have left out other cuisines of the Asian continent that are equally important and special like the cuisines of the Japanese the Malay the Arabic the Thai the Burmese the Vietnamese My wish is that you enjoy yourself, serving the best food to people seeking the comfort food of home.
Author: Vincent Gabriel Publisher: eBookIt.com ISBN: 1456625438 Category : Business & Economics Languages : en Pages : 164
Book Description
The sale of food by the chinese Eateries has undergone the full cycle in North America, Europe and Australia. When the first Chinese workers came over the Chinese Eatery served to bring to the hungry men what they would eat if they were home. The basic noodle dish with a little bit of meat sustained many for a long time. The noodle captured the attention of foreigners and soon they discovered the subtle taste of Chinese cooking and became addicted, leading to the place of Chinese food as one of the most popular items in the taste of non-Chinese. In time the food became more and more what the non-Chinese customer wanted. The rise of the wealthy Chinese tourist has revived the standard of Chinese working outside of China. This book serves the purpose of teaching the non-Chinese how to please the Chinese diner and to please him with that unique blend of Chinese cooking styles, using non-Chinese ingredients, in a non-Chinese kitchen and serving Chinese customers from China. It has been a long learning journey to come so far but the end of the chinese Eatery bringing everything edible to the world has been reached.
Author: Benny Kong Publisher: Dorrance Publishing ISBN: 1646101596 Category : Business & Economics Languages : en Pages : 218
Book Description
Restaurant Success: Our Passion, My Formula By: Benny Kong Restaurant Success: Our Passion, My Formula aims to guide business owners through the steps for a financially successful operation. This book is organized into three parts, to help restaurant owners plan, build, and operate their businesses.
Author: Vincent Gabriel Publisher: eBookIt.com ISBN: 1456625411 Category : Business & Economics Languages : en Pages : 199
Book Description
The Bakery Eatery marks the biggest change in the Asian diet. Five years ago, Asians ate rice only and bread was considered the food of the foreigners. The French introduced the baguette, the Portuguese the tart to Macau, the Spanish introduced the Pandesal to the Philippines, the Dutch the King's cake that became the Kueh Lapis. All these introductions have been important but suddenly: * Asian affluence * Need for variety in food * Need for some food less starchy than rice have caused rich communities in the cities of Asia like Shanghai, Tokyo, Hong Kong, Singapore, Mumbai and the Arab Middle East to demand Western style bakery products. There was a time when the common supermarket bread, the tinned fruitcake, was considered chic but not now. You have this grand opportunity to use your baking skills and tap into this market. I have taken the path of least resistance by introducing bread as the main item of breakfast and the Bakery Eatery as the place for all day breakfast. I have also gone one little step forward by going into sandwiches, pizzas, savoury buns and others because this will be the direction you move to grow the bakery eatery into a wide spread food offering in Asia. The potential for growth in bakery products is limitless, as Asians become more globalized consumers. They have been introduced to burgers, to waffles, to pancakes and sandwiches and they are asking for more. What is needed is a creative baker with ideas to tempt the taste buds. Asia has much contribute. Asian spices have tickled the taste buds in the rice dishes. With a little experimentation these spices can be applied to bread. Asian beer and wine have been paired with rice dishes. With some trial they can be paired with the bakery products. Asian ways of preparing meat and fish and vegetables in curry, soy sauce or roast or tandoors can produce items that can go with bakery products. The curry puff is one simple example. I wish you every SUCCESS on your bakery adventures and I know that the diet of Asia would be more varied because of you.
Author: Katarzyna J. Cwiertka Publisher: Routledge ISBN: 1136120343 Category : Social Science Languages : en Pages : 202
Book Description
By documenting, analysing and interpreting the transformations in the local diets of Asian peoples within the last hundred years, this volume pinpoints the consequences of the tension between homogenisation and cultural heterogenisation, which is so characteristic for today's global interaction.
Author: Ken Albala Publisher: SAGE Publications ISBN: 1506317308 Category : Reference Languages : en Pages : 1635
Book Description
The SAGE Encyclopedia of Food Issues explores the topic of food across multiple disciplines within the social sciences and related areas including business, consumerism, marketing, and environmentalism. In contrast to the existing reference works on the topic of food that tend to fall into the categories of cultural perspectives, this carefully balanced academic encyclopedia focuses on social and policy aspects of food production, safety, regulation, labeling, marketing, distribution, and consumption. A sampling of general topic areas covered includes Agriculture, Labor, Food Processing, Marketing and Advertising, Trade and Distribution, Retail and Shopping, Consumption, Food Ideologies, Food in Popular Media, Food Safety, Environment, Health, Government Policy, and Hunger and Poverty. This encyclopedia introduces students to the fascinating, and at times contentious, and ever-so-vital field involving food issues. Key Features: Contains approximately 500 signed entries concluding with cross-references and suggestions for further readings Organized A-to-Z with a thematic “Reader’s Guide” in the front matter grouping related entries by general topic area Provides a Resource Guide and a detailed and comprehensive Index along with robust search-and-browse functionality in the electronic edition This three-volume reference work will serve as a general, non-technical resource for students and researchers who seek to better understand the topic of food and the issues surrounding it.
Author: Tony Fu-Lai Yu Publisher: Routledge ISBN: 1317658213 Category : Business & Economics Languages : en Pages : 469
Book Description
With the shift of the global economic gravity toward emerging economies and the roaring economic growth of the past three decades in China, East Asian catching-up growth strategies have profound implications for latecomer economies. While there are many handbooks on entrepreneurship in general, there is no reference on East Asian entrepreneurship. This is the first of its kinds in the market. The volume provides a useful reference for those who want to know East Asian entrepreneurship and business systems. It also provides many excellent cases and illustrations on the growth of entrepreneurial firms and the rise of branded products in East Asia. Policy makers or scholars who are interested in entrepreneurship, small and medium sized enterprises, Asian business systems, international business, innovation and technology management, economic development, strategic management and East Asian studies would benefit from this volume. The volume contains two parts. The first part is the key concepts associate with entrepreneurship and East Asian firm growth and transformation. The second part presents cases of entrepreneurial firms and their founders in East Asia, including Japan, South Korea, Taiwan, Hong Kong and China. With the handbook, scholars, students and policy makers can grab some basic ideas how entrepreneurs and firms in East Asia compete and survive in the world market and understand why and how East Asia economies can emerge as one of the most dynamic regions in the world. Part I concepts: relating to Entrepreneurship: Guanxi Catching-up strategies Types of entrepreneurship Business System Strategic Management Leadership Part II cases cover variedly from manufacturing to services industries, and specifically including traditional and newly corporations ranging from toys, convenient stores, fast fashion, high-tech, to catering and service. Written by experts in their respective areas, Handbook of East Asia entrepreneurship is an excellent review of theories, policies and empirical evidences on important topics in Entrepreneurship in East Asian economic development. The book is both a superb teaching tool and a valuable handbook in development economics.
Author: Regina S. Baraban Publisher: John Wiley & Sons ISBN: 0470250755 Category : Architecture Languages : en Pages : 336
Book Description
An integrated approach to restaurant design, incorporating front- and back-of-the-house operations Restaurant design plays a critical role in attracting and retaining customers. At the same time, design must facilitate food preparation and service. Successful Restaurant Design shows how to incorporate your understanding of the restaurant's front- and back-of-the-house operations into a design that meets the needs of the restaurant's owners, staff, and clientele. Moreover, it shows how an understanding of the restaurant's concept, market, and menu enables you to create a design that not only facilitates a seamless operation but also enhances the dining experience. This Third Edition has been thoroughly revised and updated with coverage of all the latest technological advances in restaurant operations. Specifically, the Third Edition offers: All new case solutions of restaurant design were completed within five years prior to this edition's publication. The examples illustrate a variety of architectural, decorative, and operational solutions for many restaurant types and styles of service. All in-depth interviews with restaurant design experts are new to this edition. To gain insights into how various members of the design team think, the authors interviewed a mix of designers, architects, restaurateurs, and kitchen designers. New information on sustainable restaurant design throughout the book for both front and back of the house. New insights throughout the book about how new technologies and new generations of diners are impacting both front- and back-of-the-house design. The book closes with the authors' forecast of how restaurants will change and evolve over the next decade, with tips on how designers and architects can best accommodate those changes in their designs.
Author: Alice L. McLean Publisher: ISBN: Category : Languages : en Pages : 0
Book Description
Covering topics ranging from the establishment of the Gulf Coast shrimping industry in 1800s to the Korean taco truck craze in the present day, this book explores the widespread contributions of Asian Americans to U.S. food culture. Since the late 18th century, Asian immigrants to the United States have brought their influences to bear on American culture, yielding a rich, varied, and nuanced culinary landscape. The past 50 years have seen these contributions significantly amplified, with the rise of globalization considerably blurring the boundaries between East and West, giving rise to fusion foods and transnational ingredients and cooking techniques. The Asian American population grew from under 1 million in 1960 to an estimated 19.4 million in 2013. Three-quarters of the Asian American population in 2012 was foreign-born, a trend that ensures that Asian cuisines will continue to invigorate and enrich the United States food culture. This work focuses on the historical trajectory that led to this remarkable point in Asian American food culture. In particular, it charts the rise of Asian American food culture in the United States, beginning with the nation's first Chinese "chow chows" and ending with the successful campaign of Indochina war refugees to overturn the Texas legislation that banned the cultivation of water spinach-a staple vegetable in their traditional diet. The book focuses in particular on the five largest immigrant groups from East and Southeast Asia-those of Chinese, Japanese, Korean, Filipino, and Vietnamese descent. Students and food enthusiasts alike now have a substantial resource to turn to besides ethnic cookbooks to learn how the cooking and food culture of these groups have altered and been integrated into the United States foodscape. The work begins with a chronology that highlights Asian immigration patterns and government legislation as well as major culinary developments. The book's seven chapters provide an historical overview of Asian immigration and the development of Asian American food culture; detail the major ingredients of the traditional Asian diet that are now found in the United States; introduce Asian cooking philosophies, techniques, and equipment as well as trace the history of Asian American cookbooks; and outline the basic structure and content of traditional Asian American meals. Author Alice L. McLean's book also details the rise of Chinese, Japanese, Korean, Filipino, and Vietnamese restaurants in the United States and discusses the contemporary dining options found in ethnic enclaves; introduces celebratory dining, providing an overview of typical festive foods eaten on key occasions; and explores the use of food as medicine among Asian Americans.
Author: Vincent Gabriel
Author: Vincent Gabriel
Author: Vincent Gabriel
Author: Robert Ji-Song Ku
Author: Benny Kong
Author: Vincent Gabriel
Author: Katarzyna J. Cwiertka
Author: Ken Albala
Author: Tony Fu-Lai Yu
Author: Regina S. Baraban
Author: Alice L. McLean