Culinary

Click on any of the term papers to read a brief synopsis of the research paper. The essay synopsis includes the number of pages and sources cited in the paper.

  • Proper Nutrition And Good Health: Culinary Cause And Effect

    3 pages in length. More than one hundred years ago, just after the turn of the twentieth century, culinary science recognized the cause and effect of proper nutrition equating to good health. Although the extent of this knowledge may not have been as vast as it is today, that it was even a component of culinary in any way indicates a strong association between the art of cooking and the healthfulness it instills. Bibliography lists 5 sources.

  • Culinary Arts and Customer Service

    This 7 page paper looks at the topic by reviewing literature and then analyzing the issue. Many suggestions are made for improving customer service in businesses related to culinary arts. Attention is paid to restaurant management. Total Quality Management is briefly discussed. Bibliography lists 5 sources.

  • Book Reviews on 3 Culinary Texts

    This 10 page paper reports on three books in the Kitchen Pro Series, one by Mark Ainsworth on fish and seafood, and two by thomas Schneller, one on meat and one on poultry. The writer offers a comprehensive overview of each text, arguing that these books are crucial references for anyone with or seeking a career in the culinary arts. Bibliography lists 4 sources.

  • Yuppie Cuisine Determination

    A 4 page paper that addresses the diversity of yuppie tastes in the culinary scene and describes why it is impossible to define a cuisine for yuppies, except that it includes everything. The paper posits that this is true because yuppies are investigative and supportive of diverse cultures. Bibliography lists 5 sources.

  • Successful Restaurant Operations

    This 6 page report discusses the most important aspects of running a successful restaurant. The restaurant business climate today is in a constant state of flux. Problems are more unusual, arise more quickly and the answers are more elusive than ever. Aside from unique and demonstrable culinary skills, a restauranteur must also be a supply and demand expert, human resource manager, marketing specialist and master scheduler. Bibliography lists 3 sources.

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