Article Abstract:
Women have played a valuable role in the kitchen since the beginning of civilization. However, a survey of hotels and restaurants across Canada indicates that female chefs and high-level women kitchen managers continue to be heavily outnumbered by men although the enrollment of women in cooking programs has doubled to an average of almost 15% since 1985. This would imply that many women exit the industry at some point between the apprentice and chef stage. Yet, it is possible to be both a good mother and chef if one pays attention to details and is adept at multi-tasking.
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Article Abstract:
Soup may best be recognized as comfort food that is eaten during the winter months. However, it is a versatile, simple and inexpensive dish to prepare and therefore ought to be served at any time of the year. Foodservice and restaurant operators might try a few suggested merchandising and marketing solutions to increase their soup sales during even the warmest months. These include adding soup dishes to the appetizer menu, creating unique, tasty soups from leftover ingredients and serving at least three different soup varieties during peak lunch and dinner hours.
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Article Abstract:
Careful, detailed, and proper planning are key to successful, smooth renovations or new construction projects in the foodservice business. Foodservice operators embarking on such projects should develop a list of what they desire in the facility and work with consultants to determine what is and is not feasible. They should also organize a knowledgeable, cohesive staff, whether they are part of the internal organization or not. Adequate time must also be given to the entire process, which includes project-funding arrangement negotiations and construction.
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