TITLE

Micromanaging Food

AUTHOR(S)
King, Paul
PUB. DATE
August 2008
SOURCE
FoodService Director;8/15/2008, Vol. 21 Issue 8, p28
SOURCE TYPE
Trade Publication
DOC. TYPE
Editorial
ABSTRACT
The author criticizes the tendency of food service operators to micromanage food in the U.S., which results to evaluating all foods in terms of their content and the impact of each ingredients. He contends that the conference sponsored by the National Restaurant Association is the latest example of obsession with ingredients rather than food. He believes that cooks really just want the freedom to create great-tasting dishes using natural ingredients.
ACCESSION #
33832865

 

Related Articles

  • Food Protection Management Training Class Available to Food Service.  // Twin Cities News (Munday, TX);1/11/2007, Vol. 24 Issue 49, p4 

    The article offers information on a two-day Food Protection Management training for food service Managers in Big Country area to be held at Taylor County Extension in Abilene, Texas on February 26 and March 5, 2007.

  • Chefs must be trained to meet changes of the 21st century. Van Landingham, Paul // Nation's Restaurant News;4/4/94, Vol. 28 Issue 14, p34 

    Stresses the need to train chefs in order to meet the challenges of the food service industry in the 21st century. Chefs as change agents; Evolution of culinary training and methods; Use of computers; Major impact of science and research; Significance of nutrition; Improvement of techniques for...

  • Make your recipes measure up. Watkins, Carolyn // Food Management;Dec99, Vol. 34 Issue 12, p32 

    Presents the fundamentals of converting recipe measurements for food service managers. Determination of suitability of recipe for volume production; Consideration of food cost and labor requirements; Importance of time factor in recipe; Suitability of available food service equipment;...

  • Food processors: Save time & labor. Bendall // Food Management;Nov99, Vol. 34 Issue 11, p65 

    Discusses how food service operators in the United States can save time and labor using food processors. Effect on the shape, size or consistency of the food; Types of processors; Availability in the United States.

  • Flat-Out in Love with Flatbread. Fitzpatrick, Tara // Food Management;Nov2011, Vol. 46 Issue 11, p30 

    The article discusses flatbreads in the foodservice industry and provides 5 reasons for its increasing popularity. First, flatbread is often mistaken for pizza. It is like pizza but not a pizza. Second, flatbreads are prepared simply and results are sensational. Third, they are versatile....

  • TRASH (FISH) TO TREASURE. Moran, Dana // FoodService Director;9/15/2015, Vol. 28 Issue 9, p18 

    The article discusses how food service operators offer dogfish as replacement of their traditional salmon recipe.

  • Sausage King. Nerenberg, Kate // Washingtonian Magazine;Sep2008, Vol. 43 Issue 12, p142 

    The article offers information on Jamie Stachowski, a chef who creates the he-man menu at Thirsty Bernie Sports Bar & Grill at the North Glebe Rd. in Arlington, Virginia. It is noted that Stachowski is a man without kitchen, who claims to have worked in 27 restaurants since he was 14. He...

  • Battle for burrito supremacy may hit Indy. Culbertson, Katie // Indianapolis Business Journal;11/12/2001, Vol. 22 Issue 35, p12A 

    Reports competition among the food service industry in Indianapolis, Indiana. Plans Chipotle to open quick-service chain for burritos; Impact of the plans to the local market; Emphasis on the marketing strategy of companies.

  • Computrition Integrates POS, Back Office Programs.  // Food Management Exclusive Insight;4/19/2012, p5 

    The article reports Computrition's integration of its Foodservice Operations Management (FOM) and SuitePoint Point-of-Sale (POS) products which will allow the accurate forecasting of recipes, ingredients and stock items.

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

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

Try another library?
Sign out of this library

Other Topics