The Conceptual Framework of Determinant Factors of Food
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Guestroom Design Trends
albertahospitality The Official Magazine of the Alberta Hotel and Lodging Association GUESTROOM DESIGN TRENDS Talking TECH CULINARY Tourism Luring LEISURE GROUPS PM40026059 Fall 2014 Give your towels and linens a Five-Star Finish while boosting production With Continental Laundry Systems, your hotel will • Extend linen life by reducing fiber loss Five-Star • Process more laundry per hour per employee Finish • Reduce gas consumption and water usage • Provide a higher quality product to your guests Continental Laundry Systems can contribute to LEED® certification. CALL TODAY! 888-326-2222 • 780-468-3127 www.coronetequipment.com 8112-46 Street • Edmonton, AB T6B 2M8 Give your towels and linens a Five-Star Finish while boosting production With Continental Laundry Systems, your hotel will albertahospitality • Extend linen life by reducing fiber loss Five-Star • Process more laundry per hour per employee Finish • Reduce gas consumption and water usage • Provide a higher quality product to your guests Photo courtesy of the Kensington Riverside Inn this issue GUESTROOM DESIGN TRENDS When building new properties and renovating existing spaces, hoteliers across the industry spectrum are displaying 6 dazzling creativity while keeping the comfort of their guests at the forefront of their design choices. Cover photo courtesy of Azuridge 12 Talking Tech 16 Profile: Paradise Inn & Suites, Redwater 18 Culinary Tourism in every issue 22 Future Solutions to the Labour Crisis 22 Edmonton Tourism Leads the New 4 Chairman’s Report Way of Promoting Tourism in Edmonton 5 President & CEO’s Message 10 Travel Alberta 24 Luring Leisure Groups 15 Alberta’s Treasures 29 Changes in the Online Marketplace 23 HR Matters Continental Laundry Systems can contribute to LEED® certification. -
1.19 Teaffani Catering All Inclusive Seminar Packages 2018
T Teaffani Catering All Inclusive Seminar Packages Price Inclusive Of : Roll Top Buffet Set Up Melamine Utensil & Stainless Serviette Steel Ware Simple Buffet Decoration Buffet Helpers for Setting Up the Transportation Buffet & Doing the Clean Up MS 1500 : 2009 2 092-03/2014 For Inquiries, please contact us at following: - Email: [email protected] Office: 03 – 5569 8186 Mobile: 010-231 2860 www.teaffani.com COPYRIGHT BY TEAFFANI CATERING 2019 COPYRIGHT BY TEAFFANI CATERING 2018 Teaffani Seminar Menu 1 Tea Break and 1 Lunch Price Inclusive Of : Roll Top Buffet Set Up Melamine Utensil & Stainless Serviette 20 pax - 99 pax RM62 per guest Steel Ware 100 pax - 199 pax RM52 per guest (SET A) 200 pax - 299 pax RM48 per guest 300 pax > Please call in for special rate Simple Buffet Decoration Buffet Helpers for Setting Up the Transportation Buffet & Doing the Clean Up Morning Tea Break Lunch Side select THREE (3) Protein select TWO (2) Vegetables / Side select TWO (2) Steamed Dim Sum Siew Mai Asian Steamed Chicken with Ginger Tangy Potato Salad Signature Curry Puffs Roasted BBQ Sesame Chicken International Salad with Dressing Mini Muffins Fiery Curry Chicken * (mixed garden salad with fresh Deep Fried Japanese Chicken Dumplings Portuguese Sauce Chicken vegetables & in house salad dressing) Baked Croissant with Egg Mayo Stuffing Classic Chicken Rendang Egg Drop Japanese Tofu Baked Croissant with Tuna Stuffing Oriental Style Buttered Chicken with Egg Floss Stir Fry French Bean Baked Croissant with Fluffy Scramble Egg Smokey BBQ Chicken Wings Stir -
Key Trends in Culinary Tourism
Key trends in culinary tourism Insight into the key trends in culinary tourism, the profile of culinary travelers and what the future holds for the industry TT0107MI September 2018 1 Table of Contents Overview 3 • What is Culinary Tourism? 4 • Culinary Tourism as a Means for Economic Development 5 Insight into Culinary Travelers 6 • Insight into Culinary Travelers 7 Trends in Culinary Tourism 10 • Trends in Culinary Tourism 11 • In Focus: Trends in Culinary Tourism 13 • How are Industry Players Responding to the Trend of Culinary Tourism? 15 Outlook 16 • What is the Way Forward? 17 Appendix 18 2 Overview 3 What is Culinary Tourism? Food and drink tourism is growing in popularity globally Culinary tourism refers to trips in which the exploration of local gastronomy Food tourism is the pursuit and enjoyment of unique and plays a central role to the overall traveling experience. In particular, as the memorable food and drink experiences, both far and near. “ Ontario Culinary Tourism Alliance puts it, culinary tourism includes any “tourism experience in which a person learns about, appreciates, consumes, or — dare “ –Erik Wolf, Executive Director & Founder, World Food we say — indulges in food and drink that reflects the local cuisine, heritage, or culture of the place[1].” Whereas some people travel deliberately for culinary Travel Association purposes, others are considered opportunistic culinary travelers, since food and beverage experiences are not considered the main purpose of their trip. Consumers are willing to experiment and try new cuisines as a result of globalization and shifting economic influence In recent years, the number of food and drinks enthusiasts around the world has risen rapidly. -
Indonesian Journal of Human Nutrition, Juni 2018, Vol
1 Indonesian Journal of Human Nutrition, Juni 2018, Vol. 5 No. 1, hlm. 1 - 10 OPEN ACCESS Indonesian Journal of Human Nutrition P-ISSN 2442-6636 E-ISSN 2355-3987 www.ijhn.ub.ac.id Artikel Hasil Penelitian Kadar Lemak Jajanan Mahasiswa Fakultas Kedokteran Universitas Brawijaya Harun Al Rasyid1*, Sony Agung Santoso2, Mita Permatasari Araminta3 1 Departemen Ilmu Kesehatan Masyarakat dan Kedokteran Pencegahan Fakultas Kedokteran Universitas Brawijaya 2 Departemen Biokimia-Biomolekuler Fakultas Kedokteran Universitas Brawijaya 3 Program Studi Sarjana Kedokteran Fakultas Kedokteran Universitas Brawijaya *Alamat korespondensi: [email protected] Diterima: Maret 2018 Direview: April 2018 Dimuat: Juni 2018 Abstrak Lemak banyak ditemukan dalam makanan sehari-hari termasuk jajanan. Mahasiswa termasuk kelompok yang sering mengonsumsi jajanan. Konsumsi jajanan dengan kadar lemak tinggi dapat meningkatkan risiko penyakit tidak menular seperti hipertensi. Penelitian ini bertujuan untuk mengetahui kadar lemak total pada jajanan yang sering dikonsumsi oleh mahasiswa Fakultas Kedokteran Universitas Brawijaya. Penelitian potong lintang ini dilakukan dengan mengumpulkan 32 sampel jajanan yang dipilih dengan non random sampling. Sampel jajanan ini terdiri dari delapan kelompok yaitu kentang goreng, weci, batagor, siomay, taiwan street snacks, roti bakar, batagor, cilok dan jasuke. Kadar lemak total pada jajanan diukur menggunakan metode proksimat. Hasil uji one way ANOVA menunjukkan ada perbedaan yang bermakna pada delapan kelompok jajanan yang diteliti (p < 0,001). Rerata kadar lemak total tertinggi ditemukan pada kelompok kentang goreng (7,97 g dalam 100 g makanan) dan terendah pada cilok (0,27 g dalam 100 g makanan). Kadar lemak total pada kentang goreng tidak berbeda dengan batagor, weci, dan taiwan street snacks. -
Ontario Culinary Tourism Strategies Strategy 1
1 CULINARY TOURISM IN ONTARIO S TRATEGY AND A CTION P LAN 2005 — 2015 CULINARY TOURISM IN ONTARIO STRATEGY AND ACTION PLAN 2005 – 2015 2 CULINARY TOURISM IN ONTARIO STRATEGY AND ACTION PLAN 2005 – 2015 TABLE OF CONTENTS BACKGROUND Overview of Culinary Tourism in Ontario Defining Culinary Tourism for Ontario 3 SUPPLY CHAIN KEY TRENDS AND DRIVING FORCES OF CULINARY TOURISM Key Culinary Tourism Drivers Culinary Tourism Situational Analysis SWOT STRENGTHS WEAKNESSES OPPORTUNITIES THREATS PROFILES OF A CULINARY TOURIST Success Criteria for Emerging Culinary Tourism Destinations STRATEGY / CRITICAL SUCCESS FACTORS The Ontario Culinary Tourism Strategies Strategy 1. Establish Strong Leadership and Industry Linkages Strategy 2. Strengthen and Enhance Communication Strategy 3: Encourage Research, Education and Training Strategy 4: Support Established and Promote New Culinary Tourism Products and Development Strategy 5: Establish Mechanisms for Funding and Support THE 10-YEAR GOALS AND OBJECTIVES FOR CULINARY TOURISM IN ONTARIO 1. Leadership and Organization 2. Market-Ready Culinary Tourism Products 3. Research and Performance Indicators 4. Education and training for industry and colleges 5. Develop a Culinary Tourism Marketing Plan 6. Develop Quality Assurance 7. Awards and Recognition for industry 8. Building Awareness about Culinary Tourism 9. Strengthen Partnerships and Improve Communications with Supply Chain CULINARY TOURISM IN ONTARIO 10. Funding Mechanisms TIMELINES, ACTIVITIES AND ACCOUNTABILITIES KEY MILESTONES IMPLEMENTATION SUCCESS MEASURES STRATEGY AND ACTION PLAN 2005 – 2015 4 CULINARY TOURISM IN ONTARIO STRATEGY AND ACTION PLAN 2005 – 2015 BACKGROUND 5 CULINARY TOURISM IN ONTARIO STRATEGY AND ACTION PLAN 2005 – 2015 6 CULINARY TOURISM IN ONTARIO STRATEGY AND ACTION PLAN 2005 – 2015 BACKGROUND 7 OVERVIEW OF CULINARY TOURISM IN ONTARIO Culinary tourism is not new to Ontario. -
Ocs New Menu 2019 4
The House Of Taste Sdn. Bhd. 13, Jalan PJS5/26, Taman Desaria, 46000, Petaling Jaya, Selangor, Malaysia. H Te Bue Men Tel: +603-7772 9026 ; Fax: +603-7772 7302 Contact our sales team at: 016-62037597 Website: www.thehouseoftaste.com V -Vegetarian (with egg & dairy product) VG -Vegan (100% plant based products) •Banana Bread Slice •Fresh Orange Juice PER GUEST BAKERY SAVORY PREMIUM DESSERT BEVERAGE PREMIUM •Mini Swiss Roll •Fresh Guava Juice •Buffalo Chicken Wings •Kuih Onde-onde •Premium Arabica Coffee (Hot) RM20.00 3 - 1 1 •Chicken Boxing with Dips •Sweet Red Bean Sago Soup -Hot •Premium Tea (Hot) 5 Item •Spicy Korean Chicken Drummet** •Sweet Black Glutinous Rice Soup -Hot (Selected of Green Tea, Earl Grey, Chamomile & •Crispy Fried Fish Finger with Dips •Sweet Corn & Wheat Soup -Hot Peppermints) •Chicken Popcorn with Dips •Earl Grey Tea Cream Caramel in Cup RM25.00 •Salted Egg Croissant** •Lemon Pana Cotta in Cup 6 Item 3 1 1 1 •Roti Jala with Chicken Curry •Mini Swiss Roll •Sweet Potato Fries with Dips •Mini Chocolate Brownies RM30.00 •Grill Chicken Mini Burger •Mini Blueberry Cheese Tart 9 Item 4 1 2 2 •Fried Cheesy Rice Ball •Mini Boston Cheesecake •Vietnamese Vege. Roll with Dips •Mini Green Tea Cream Puff •Mix Fruit Rojak •Churros with Cinnamon Sugar** RM36.00 2 •Caramel Cronut** •Bread & Butter Pudding -Hot 4 2 3 (Can Choose 1 type of Fresh Juice 11 Item or Premium Coffee or Tea) •Spicy Mushroom Aglio Olio Spaghetti •Honeydew Sago Dessert -Cold (add RM1/pax) •Vegetable Pesto Penne Pasta •Mango Lassi Dessert -Cold (add RM1/pax) -
Chapter 2: Literature Review
CHAPTER 2: LITERATURE REVIEW 2.1 A new perspective for nutrition: the oral health connection Nutrition and the oral health connection is a relatively new area being explored. Nutrition is a complex science involves not only food and diets, but also makes use of principles from biochemistry, genetics, immunology, physiology and molecular biology to deal with the process of incorporating into the body essential compounds from the trophic environment that cannot be synthesized by human tissues. These disciplines are useful in dealing with the nutrition process at the level of the individual and its tissues. Beyond tissues and organs, nutrition also includes concepts from behavioral science, sociology, economics, agriculture and marketing. These disciplines enter into the expanded domain of nutrition and contribute to the determination of the process by which foods and nutrients are brought to the table of individuals and eventually are incorporated into tissues (Navia, 1995). Many scientists regard the 1940’s and 50’s as the “Golden Era of Nutrition”, when the role of protein, amino acids, vitamins and minerals (particularly new essential trace elements) in the eradication of nutritional deficiencies were discovered. Twenty years later, new contributions from biochemistry and genetics led to the development of molecular biology and its impact on nutrition. In the late 1970s, new scientific evidence gave support to the concept that nutrients were not only essential to growth, development and maintenance of tissues but were also linked to the expression of gene information, the effectiveness of the immune system, the prevention of cell damage and in general to increase resistance to many chronic diseases and even some infectious diseases. -
Developing Homestay to Support Community-Based Tourism Pengembangan Homestay Dalam Menunjang Pariwisata Berbasis Masyarakat Ilham Junaid, Nur Salam, & Muh
Developing homestay to support community-based tourism Pengembangan homestay dalam menunjang pariwisata berbasis masyarakat Ilham Junaid, Nur Salam, & Muh. Arfin M. Salim Department of Tourism Management, Politeknik Pariwisata Makassar Address: Jalan Gunung Rinjani, Tamalate, Makassar, South Sulawesi 90224 E-mail: [email protected], [email protected], & [email protected] Abstract Wakatobi regency has been chosen as a ten-top priority tourism destination in Indonesia. It provides the opportunity for the local community to obtain benefits through tourism. The aims of this research are 1) to study the expectation of the community related to the management of homestay as accommodation business; 2) to analyse challenges and provide recommendations concerning how to implement community-based tourism on the perspective of community as the organiser of the homestay. Qualitative research conducted in March 2018 by visiting Wakatobi for participant observation and interviews three community members or homestay managers, two tour guides and two people from the tourism industry (accommodation). The research indicates that tourism has encouraged the local community to manage homestay, although there are members of the community require motivation and support to understand the significances of managing homestay and tourism. The management of homestay by the local community links to the implementation of community-based tourism and to optimise the management of homestay; it is necessary to provide sustainable training for the local community as well as to empower people through local tourism organisation. Key attractors such as activities and alternative attractions for the visitors are essential for the management of homestay. Limited numbers of tourists who choose homestay to become the challenge for homestay management, thus, the local community expects that the increasing number of tourists as well as a willingness by tourists to choose homestay as their accommodation. -
Development of Culinary Tourism in European Countries
IJCSNS International Journal of Computer Science and Network Security, VOL.21 No.4, April 2021 167 Development of Culinary Tourism in European Countries Viktoriia Boiko1, Oleksandr Liubynskyi2, Liudmyla Strikha3, Oleksandr Y. Zarakhovskyi4, Sergii Neilenko5, 1State Higher Education Institution “Kherson State Agrarian University”, Kherson, Ukraine 2Kamianets-Podilskyi Ivan Ohiienko National University, Kamianets-Podilskyi, Ukraine 3Mykolayiv National Agrarian University, Mykolayiv, Ukraine 4,5Kyiv National University of Culture and Arts, Kyiv, Ukraine green farming, minimization of negative impact on the Summary environment, sustainable development of communities. The scientific paper studies the impact of tourism and traveling on Key words: the economic level of development of countries at the macro level Gastronomic Tourism, Event Tourism, Value Chain, and its relationship with other sectors of the economy. Tourism is Sustainable Development, Regional Brand. one of the budget-forming factors of every economy. This work describes the main trends in the development of tourism. It is determined that about one third of tourism revenues are generated 1. Introduction by the food sector, i.e., the culinary niche of tourism. Culinary tourism is a new direction of tourism, but it is developing quite The tourism industry is one of the largest industries in the dynamically in the EU. Culinary is an important part of rural tourism in the EU and culinary tourism is actively promoted at world, contributing to socio-economic development and job fairs and festivals. In recent years rural tourism has been creation. The impact of the tourism sector extends far developing both at the international level and in Ukraine, primarily beyond its direct impact in terms of GDP and employment, due to its features, which include the implementation of the as there are also a number of indirect benefits through the principles of sustainable community development, preservation of connection of supply chains with other sectors. -
Soups Homemade Breads
Salad station Malay Salad Kerabu Perut Tapioca leaf, Shallot, coriander, coconut paste, ginger torch, bird’s eyes chilis Kerabu Mangga Young mango, shallot, birds eye chilis, roasted coconut, Lime juice & dried cuttlefish Achar Masak Carrot, cucumber, red chilis, sesame seed, pineapple, cinnamon stick Chili paste, Papaya pickle salad Young papaya, bird’s eyes chilis, palm sugar Kerabu Ayam Chicken, shallot, coriander, bean sprout, chili Salad Bowl Cucumber, cherry tomatoes, sliced carrot, green pea, sweet corn, iceberg lettuce, lolorosa, capsicum Thousand island, balsamic, lemon dressing, ranch dressing, extra virgin olive oil, salt, pepper Ulam -Ulam Mix local lettuce, pegaga, ulam raja, cucumber, tomato. Jantung pisang, angel bean Pucuk paku, cluster bean Pencecah | Condiments Sambal belacan Chili shrimp paste Air asam Tamarind juice Cili kicap Chili in soy sauce Sup | Soups Sup herbal ayam Double boiled chicken herbal soup Sup tom yam campur Mixed tom yam soup with coriander and lemon grass Homemade Breads Baguette, milk rolls, rye rolls, whole wheat rolls, mini focaccia, mini ciabatta, bread twist, sesame rolls, poppy seed rolls, sour dough, cheese rolls, herb rolls, olive bread , whole wheat loaf, rye tiger loaf. Chinese Wok Wok fried black pepper beef with capsicum Slice beef, black pepper, onion, capsicum Stir fried mixed vegetable with bean curd skin Mixed vegetable, bean curd skin, oyster sauce Sweet and sour chicken Chicken, pineapple and cucumber Noodle Wok fried chay keow teow bean sprout, oyster sauce, Julien carrot, spring onion Dim sum station Selection of dim sum Chinese dim sum (2 types) Shrimp dumpling, Steamed chew chow dumpling Chicken siew mai Noodle station Selection of noodle Soup Curry laksa, chicken soup Condiment Fish ball, fish cake, fried tofu, boil egg, spring onion, cut chili Pickle chili, fried onion, shredded chicken, poached shrimps Sambal chili, soya sauce, light soya sauce, bean sprout, lime wedge. -
474 PETERBORO, DETROIT the Food of a Five-Star Restaurant
474 PETERBORO, DETROIT The food of a five-star restaurant. The atmosphere of a beer garden. The walls of a shipping crate. Introducing Detroit Shipping Company. Detroit Shipping Co. is a restaurant collective and beer gaden featuring five affordable, upscale food-truck style eateries, two full service bars, a coffee and ice cream shop, a podcast studio, a t-shirt shop, a stage, and galleries for local artists. All constructed from refashioned shipping containers. All located within a few miles of everything you already love about Detroit. BY THE NUMBERS 5 Restaurants 2 Full Service Bars Podcast Studio & T-Shirt Shop 2 Galleries 2 Private Lounges 1 Stage 2 Floors 21 Refurbished Shipping Crates 70+ New Jobs 10,000 sq/ft 30+ Parking Spaces $2.8M to Open WE ARE WE ARE NOT Focused on food and social gatherings. A concert hall. A dive bar. A meeting spot for those attending Detroit Events (Sports, Masonic Temple, etc) A dance club. A chain or part of a large corporation. A low risk entry for entreprenuers. An after-hours bar. A place to sit and eat and work on weekdays. Family friendly during appropriate hours. A venue for local bands and atmospheric live music. VENDORS COOP COOP - Farm To Table - features 24-hour marinated Caribbean and asian-fusion grilled chicken, locally-sourced, and seasoned with unique herbs, spices and sauces from both cultures. Operated by Chef Max Hardy - a native of Detroit, runner up on T he Food Network’s Chopped (2014), professional celebrity chef in Miami and New York, multiple cook-book author and philanthropist (the founder of the One Chef Can 86 Hunger foundation and ). -
Inspired by Her Majesty
A Tour Guide's Perspective IInnssppiirreedd bbyy HHeerr MMaajjeessttyy QQuueeeenn AAzziizzaahh "Ayam Masak Lemak Lada Hitam" by Jackie M. In partnership with: JANUARY 2021 MOMC eMagazine #7 @malaysianchefs Contents 3 EDITORIAL - JACKIE M. SCHEDULES MOMC LIVE COOKING DEMOS #7 5 Complete schedule of Series 7 MOMC LIVE COOKING DEMOS #8 6 Complete schedule of Series 8: Gong Xi Kongsi ARTICLE 7 - 9 Promoting Malaysia: A Tour Guide's Perspective INTERVIEW 10 The Jetlag Warriors ARTICLE 11 - 12 A Hakka Heritage, in Kuih RECIPES 13 - 22 Recipes from the cooking demonstrations held from 7 - 28 December 2020 23 CONTACTS & SOCIAL MEDIA On the cover: "Ayam Masak Lemak Lada Hitam" by Jackie M. Photo: Jackie M. Cover Design: Liam G. Zainal Ghani JANUARY 2021 MOMC eMagazine #7 @malaysianchefs MOMC 2 Editorial AA RROOYYAALL CCEELLEEBBRRAATTIIOONN OOFF PPAAHHAANNGG’’SS CCUULLIINNAARRYY HHEERRIITTAAGGEE Her Majesty Queen Azizah’s passion for cooking is well-known among her many fans and admirers, but beyond sharing her food on social media, she is also an ardent advocate for preserving the culinary heritage of her homestate of Pahang in Malaysia. While she was Crown Princess of Pahang, Queen Azizah embarked on a mission to travel through the entire state and faithfully record recipes from all ethnic groups including the orang asli (aborigines) before they were lost forever. Hundreds of recipes were collected through this remarkable effort, and published in two cookbooks - Air Tangan Tengku Puan Pahang Masakan Tradisional Pahang (traditional Pahang dishes) and Manisan Tradisional Pahang (traditional Pahang desserts). Both these cookbooks are available at CheMinahSayang.com and all proceeds go towards charity.