Nobody downloaded yet

Fine Dining & Culinary Management - Thesis Example

Comments (0) Cite this document
Title: Fostering A Culture of Learning in the Hospitality Industry Jeries Khouri Academic Supervisor: George Matthews Rise University Introduction Creating a learning environment within the hospitality industry demands a variety of different focuses in order for the hospitality industry to keep up with today's global, changing world…
Download full paperFile format: .doc, available for editing
GRAB THE BEST PAPER99% of users find it useful
Fine Dining & Culinary Management
Read TextPreview

Extract of sample "Fine Dining & Culinary Management"

Download file to see previous pages In order for this to occur, however, one must know what the cultural differences are. Knowing cultural differences will assist the instructor to know why certain students behave differently from other students, and why certain cultures have different customs and ways of learning then do others. Another major focus that hospitality instruction should focus upon is using technology to assist in learning environments. On-line learning is, or should be, an important part of the learning culture. Other important aspects should include blogging, virtual learning and podcasting. Developing a culture of learning, therefore, must not only take into account different learning styles, but also different cultures, and must use different approaches to keep up with today's changing world. 1.1 Learning Styles Developing a culture of learning requires one to be sensitive to the fact that students have different styles of learning, and be able to adapt to this. Dale & McCarthy(2006) explain that the approaches to learning, with regards to the hospitality students they study, are activist, instrumentalist, autonomous and perplexed. The activist students are actively engaged in learning, and prefer a hands-on approach to their studies and wish to engage in practical and vocational experiences. As for lecturers, activist learners want an instructor that they can communicate with and relate to, as want their methods of assessment to be interactive, such as making presentations. The instrumentalist is the learner who is competitive, and their motivation for learning is getting the best grade. To this end, they are strategic. Their enthusiasm for learning is secondary to the desire to succeed and reach the external goal of getting a good grade. The autonomous learner is one who wants to learn on one's own, with minimal instruction or interaction with peers. The perplexed learner is the fourth kind of learner, and the perplexed learner is one who is confused about what needs to be done to get a good grade. These learners need extra support and guidance (Dale & McCarthy, 2006, p. 51). Lashley (1999) states that the field of hospitality naturally attracts activist learners, as the students of hospitality tend to enjoy hands-on, concrete ways of learning and have lower preferences for theories and abstraction. To this end, he recommends an integrated approach, wherein the students learn theory and apply theory to concrete situations. The blocks that Lashley recommends include a block where students reflect on their own experiences in their work placement, exploring issues and reflecting and analyzing experiences. The next block is one where the students study and report on the service quality of major high street hospitality retail brands, acting as mystery diners and reporting, using the concepts and theories learned by instruction. The third block, Block C, provides an integrating context for the themes, concepts and theories learned. The assessment is based upon a hospitality hotel services context, “which provides both the setting for developing knowledge and understanding, and the scenario for a suite of assignments including the final examination” (Lashley, 1999, p. 180). Barron and Arcodia (2002) concur that the vast majority of hospitality students are activist, as they enjoy the hands-on approach. That said, they found that the ...Download file to see next pagesRead More
Cite this document
  • APA
  • MLA
(“Fine Dining & Culinary Management Thesis Example | Topics and Well Written Essays - 3250 words”, n.d.)
Retrieved de
(Fine Dining & Culinary Management Thesis Example | Topics and Well Written Essays - 3250 Words)
“Fine Dining & Culinary Management Thesis Example | Topics and Well Written Essays - 3250 Words”, n.d.
  • Cited: 0 times
Comments (0)
Click to create a comment or rate a document

CHECK THESE SAMPLES OF Fine Dining & Culinary Management

Contracted Dining

...offers the best solution for college students to meet there food and meal needs . Discussion Today, there are companies that have become specialized in contracting foodservices to schools and educational institutions. These include Aramark Corporation based in Philadelphia, Sodexo, Inc. based in Gaithersburg, Maryland, and U.S. Foodservice, Inc. based in Rosemont, IL. (Chartwells). The one which services my school (Wentworth xxxx), is Chartwells Educational Dining Services, which operates out of Rye Brook, New York (Chartwells). Off campus dining can normally be expensive, but it depends on the location of the school. For example Cornell University speaks of a place called Collegetown that has a lot of...
3 Pages(750 words)Research Paper

Peppercorn Dining Restaurant

...? Case Study Peppercorn Dining Restaurant This paper discusses the entry and contracting process, the quality and quantity of data collected by the consultants of Square One Consulting, analysis of the data collected in case of Peppercorn, and feedback for the analysis made with expected outcomes in the Peppercorn Dining Restaurant. Various Data collection methods used by Square One Consulting firm are interviews, focus groups and observations. 1. What do you think of entry and contracting process? Entry and contracting begins with the initial contact between the client Drew, the manager of Peppercorn, and the consultants Roger, Lynn and Erica of Square One Consulting. Entry is the...
4 Pages(1000 words)Essay

Start a fine dining restaurant in Chicago

...?Start a Fine Dining Restaurant In Chicago! Half Creative/Half Business INTRODUCTION Opening a fine dining restaurant necessitates the fulfillment ofcertain key elements such as a proper business plan, a suitable place to establish, permits and licenses along with requisite financial capability. It can be apparently noted that beside these features a distinctive fine dining restaurant needs a great level of attention to detail, starting from food to service. A fine dining restaurant signifies a place which provides their patrons finest available foods, services, ambience and best of everything (Galloway...
6 Pages(1500 words)Research Paper

Culinary history of Georgia change over the years. Traditional methods are used for cooking instead of high-tech ways. Outdoor eating is appreciated to a greater degree in Georgia. They integrate outdoor eating in away or the other; for formal dining they gather on a balcony in city and by the roadside or a sudden picnic (“A Culinary Crossroads” 14). Georgians consider alfresco dining the best way to eat; it provides them a chance to appreciate nature while consuming its gifts. Although the ancients considered grilling the most primitive of cooking methods, and the boiling the most refined, grilling remains a preferred way to cook means in Georgia-a legacy, perhaps, of the Promethean legend (Prometheus is said...
10 Pages(2500 words)Essay

Culinary Arts

... to work. Culinary groups are split into two shifts, morning and afternoons. Students get a real-chance of creating these dishes as it applied to their major. Students also encouraged to think freely and question the preparation meals in order to encompass it in their food making skills. The students prepared a tofu dish for a vegetarian customer, separated duck meat, and other appetizers. The dining team also prepares a wine base to ensure that the soups are being made. The baking and pastry team cut the dough and prepared the dish along with the tiramisu. A narrative of a student along with other chefs is captured in which every meal is elaborated. Meanwhile, the service team is preparing dining tables for the guest to ensure... ...
1 Pages(250 words)Research Paper


..., and renowned chefs. Being a full-service restaurant, it will also encompass casual dining. This will imply that the restaurant will be typically affordable and mostly meant to satisfy the needs of families. It will be offering a full-service table, but the food, service and décor will be less remarkable than the fine dining establishment. The management will find the best way to curb the competition from the rivals since the restaurants that offer this kind of service are very prone to competition (Khan 78). The competition may arise from the other fine dining restaurants or fast-casual places. The competition will depend on the...
6 Pages(1500 words)Assignment

Fine art

... Teacher My work of making cloud like installations will better serve its intended audience (urban dwellers) if it is installed indoors. The context would be in workplaces where the people are in need of relief from the burden of daily urban life. This kind of work is influenced mainly by the pleasant memories of childhood and using it as an inspiration to inspire and relax others as well. This project is conceptualized based on the positive reaction of audience in my past projects where they like the idea of not only seeing beautiful artworks but also something that could relax them such as clouds. 2. Most installations avoid clouds as subject because it seems like a cliché subject not to mention the difficulty of finding... Teacher My...
1 Pages(250 words)Essay

Service quality of Fine Dining Restaurant

... blogs and social sites through which customers can post their satisfaction or dissatisfaction in real time. They can even take images of whatever they like or dislike and share it with friends. This form of sharing can either favor or defame a restaurant. Therefore, restaurant managers should be on the lookout to train their employees in delivering the best services to customers (Chen, 2010). They should also improve on the restaurant’s operations to ensure that they meet customer expectations. Overview of Methods This research utilizes the critical incidents technique to find out the factors that satisfy or disappoint customers of a restaurant, and specifically a fine dining restaurant. The data is collected by the use... the restaurant....
10 Pages(2500 words)Essay

History and Characteristics of the Haute Cuisine

...Such as Fine Dining Restaurants; Contemporary uses of haute cuisine involve: the learning and application of traditional and classical culinary techniques, the assessment and application of latest techniques in catering, and identification of latest haute cuisines trends. Commercial uses include the management of gourmet restaurants, provisions of food, and conservation of marketing and communication skills. One of the examples of the collaboration of contemporary and commercial uses of Haute Cuisine is in the form of Fine Dining Restaurants. Fine dining restaurants are high standard restaurants with...
15 Pages(3750 words)Assignment

Menu Proposal: Pillars Fine Dining

Ingredients that are seasonal are often sold at a higher rate. Therefore, selection of ingredients was a critical task during the preparation of the following. The two proposed menus include different rationales talking about the seasons as well as the particular stylistic demand of the fine dining customers of Pillars. The prices were especially compared in order to make sure that the cost of each dish is kept minimal. However, quality of ingredients was checked as per reviews of the buyers to make sure that the fine dining experience for the event in Pillars is not compromised. This menu research has been conducted by giving consideration to the fine dining experience at the Pillars. The menu has been crafted on the basis of sea...
4 Pages(1000 words)Assignment
sponsored ads
We use cookies to create the best experience for you. Keep on browsing if you are OK with that, or find out how to manage cookies.

Let us find you another Thesis on topic Fine Dining & Culinary Management for FREE!

Contact Us