August 2002
FoodService Director;8/15/2002, Vol. 15 Issue 8, p20
Trade Publication
Features several food service executives and their views on whether garnishing is a profitable sales booster. Pat Mouser of Midland Independent School District in Texas; Bruce Tulloch, general manager of Northrop Grumman; Pat Higgins, director of dining services at the University of Maryland-College Park; Adam Strauss, executive chef at Memorial Sloan Kettering.


Related Articles

  • What's the Value of a Dollop?  // Food Management;Jul2002, Vol. 37 Issue 7, p56 

    Focuses on the use of small garnishings to add value to dishes by foodservice directors. Efforts to increase profit margins in garnished food; Details on the study conducted by Rich Products Corp. on the effect of garnishing on consumer satisfaction.

  • CONTADINA RECIPES.  // Restaurant Business;4/1/2005, Vol. 104 Issue 6, p60 

    The article presents information on the Web site delmonte.com which provides on-trend ideas and crowd-pleasing recipes. Operators can download some tasty recipes, such as Italian Sausage and Veggie Wrap. There you'll find everything from simple garnishes to entrees.

  • ASK GAEL: Can this be Greek, or am I dreaming?  // New York;10/11/2004, Vol. 37 Issue 35, p123 

    Features the Onera restaurant in New York City. Types of foods offered in the restaurant; Main ingredient used in the menus served; Other ingredients used to garnish the menus.

  • PRESENTATION & GARNISHES.  // Food Management;Jul2008 Operational Solutions, p19 

    The article presents suggestions on how to present and garnish the foods in buffet service. These include serving temperature foods (grilled vegetables, pasta and grain salads made with vinaigrettes) to avoid the use of chafing dishes, serving entrees on a bed of some contrasting vegetable, and...

  • Catering firms gear up for holiday season with new foods, presentation. Taylor, Debbi // Enterprise/Salt Lake City;11/1/2004, Vol. 34 Issue 19, p1 

    Looks at the efforts of top caterer in Utah to attract customers for the holidays. Explanation on food presentation and decoration; Food trend in 2004; Information how Cuisine Unlimited Inc. modified their chocolate fountain theme.

  • High quality dishes.  // Travel Weekly Australia;8/17/2007, Issue 61, p7 

    The article presents information on several new Singaporean dishes to be offered on selected flights of Singapore Airlines Ltd. The dishes include chilli crab, laksa, and nasi lemark. According to Yap Kim Wah, a senior vice president of Singapore Airlines, the airline constantly looks for...

  • Behind the Bar. STANOVICH, SAM // Cheers;May2009, Vol. 20 Issue 4, p58 

    The article presents a food safety program to avoid contamination behind the bar. It cites that garnishings such as limes and lemons should not touch surfaces that have been exposed to raw meat or poultry and should be washed thoroughly under running water. Other advice include the storing of...

  • Turn a $3 soup into a …. Lang, Joan M. // Restaurant Business;Dec2005, Vol. 104 Issue 16, p70 

    The article presents ideas for garnishing and serving of soups in restaurants. Soups can be drizzled with infused oil and can be served with complementary bread, such as cornbread with a Southwestern bean soup. Float chopped nuts or spicy pepitas, diced red and yellow peppers or other colorful...

  • Flower power. Parseghian, Pamela // Nation's Restaurant News;7/18/2005, Vol. 39 Issue 29, p39 

    Focuses on the trend towards incorporation of floral notes into creative drinks, main dishes and desserts by chefs and bartenders in the U.S. Origin of the concept; Appeal of the idea to customers; Emergence of flower-flavored dishes such as rose ice cream and orange-blossom-water fresh fruit salad.


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics