Spread the Love: Corporate Social Responsibility

When relating both Social Responsibility and the food industry, they connect with each other and explain how important social responsibility is within the food industry. When talking about social responsibility, we are told that it is the balance of an independent personal towards society and economics.  When balancing an establishment you need to understand how everything is going to be planed and focused on. Their needs to be planing on expenses and where the establishment will be taken place within the society. People tend to get lost within the definition of social responsibility. Believing that the establishment should mainly focus on maximizing profits. This is going in the wrong direction because you need to not only focus on gaining money for the company/establishment but getting feedback on customers and learning how the location is benefiting the business. In my opinion from experience of being in the culinary industry, social responsibility is the most important action to be taken place. The customers are the most important, without them, there will be no profits, conversion rates, or acknowledgment within the company.

When thinking of the word sustainable and relate the word to out class it remind me of making sure that our spec sheet is and making sure that there is enough of each product for the day or week at the restaurant. The word sustainable means able to be maintained at a certain rate or level. This word relates to our food and beverage class in many way.

The word sustainable relates to our class because when owning a restaurant u have to make sure that you have enough products for the day to run the restaurant efficiently. A sustainable restaurant is a good restaurant because if it is sustainable it is maintaining the rate that it is going in not only with getting food out of the kitchen but also retaining the amount of customers they get back. If the restaurant does good than the customers will come back making this restaurant sustainable bringing in the same customers and even more due to its way of maintaining a certain level of service. I believe all restaurants should have a sense of sustainability in order to be successful. The word sustainable is also important to the ingredients used at a restaurant because if there isn’t a certain level of a ingredient being used or produced than maybe it is a loss to the production of the restaurant. Also a restaurant that could use its resources very well to make it successful.  

Elise Fredericks

Professor Krondl

When I think of the word natural, the first thing that comes to my mind personally is farmers markets or a vegan/vegetarian diet. I think of colorful fruits and vegetables bursting with that fresh crisp “just picked” taste. In the food industry, “natural” is used mostly to describe naturally sourced products and relates generally to fresh foods and dishes made using fresh ingredients. Say for example a salad bar where you can pick and choose your own mix-ins and pay a little bit too much for something that would be cheaper with some local produce. I can think of a huge handful of vegan restaurants and recipes that require all natural ingredients littered throughout the city and I feel everyone should try something at least once, you might love it! I’ve included a few photos that I have taken over the summer that I feel pertain to the word the most. I love a good farmers market as we’ve approached already this semester, there’s nothing more amazing to me that the wonders of nature presented us with such tasty snacks. Fruits and veggies make incredible portable healthy grub, great for you and bursting with flavor right in the palm of your hand.

When talking about culinary capital, you can often see that it takes a major role in our daily lives. The concept culinary capital is used to understand how and why certain food-related practices signify the power on those who know about it. I chose to connect the “Gramercy Tavern Restaurant” because many items on this menu are expensive. This connects to culinary capital because it plays a social role that offer a status to individuals. It’s the concept of someone showing off about their knowledge or financial status through the culinary world. For example, if I were to invite a couple of friends out to eat at the “Gramercy Restaurant “they will immediately think I have “money”. Many will utilize culinary capital to create and support their identity so that they will be consider a “good citizen”. Although being a “foodie” is semi normal in this generation this is another way culinary capital affect our life daily. We will continue to see how the food world will have several impacts on our daily lives as the years go by.

Paola Guillen

Professor Krondl

November 21, 2018

    When thinking about the word Value a you think about something that’s important or even how much something is worth.Value is the monetary worth of something : market price (Fatima).When we go to the store we look at the price of something and based on the value we either ask ourselves why is it so expensive or who comes up with these prices.

    In the Hospitality industry, the word value is important especially when owning a business. One example can be the responsibility of valuing your customers. This means treating them with respect, satisfying their needs, making them feel comfortable but most importantly providing good service so they can return again. When given a tip or advice from a customer value it and take their comments to better your business so you can achieve. Another way the word value can be seen is when buying something in a market place. According to the resource, supermarkets buy a brand name item and put a higher price so now it’s known as a “better value”. When buying an item the whole point of a “better value” is to make that item last for a long if it’s clothing and if it’s for food the item has to give the food an unforgettable taste. At the end of the day having something that’s valuable or even value meaning price is all a key in the hospitality industry.

Canting Liang

HMGT1102

Prof. Krondl

11/20/18

Heirloom

In english, heirloom meaning a possession handed down from old generation. From my own thought on heirloom in food service, heirloom meaning a handed down of traditional culinary. According to Angela Meah, “Tradition, then, is not a timeless or fixed concept.” In my own comment, traditional culinary is not fixed. It could be change to make it faster and easier, in order to fit into our generation. But it could not be take over by the present food production just like  the traditional food your grandma cooked at home. He talks about the trend of returning traditional food in Europe and how is that important to the tourism in Europe. Especially, in the trend of eating healthy organic food nowadays, traditional food seems to be more natural.

When comparing industrial to food and beverage the word would be industry. The food and beverage industry has been expanding its role of opportunities for human life and health. The food and beverage industry is dedicated to processing raw material foods into forms that may be more easily distributed and sold to consumers.There  are more than just a food and beverage industry there is Meat-processing industry, Diary industry, sugar industry, fruit and vegetable industry, baking industry, wine industry and many more. When working in a food a beverage business in 2018 its hard to keep up in the industry. i say this because you will have to keep up with the technology, changing customer needs, and acquisition stargtegies. The food an beverage industry is as old as humans themselves, however there weren’t any developments since the 19th century when Nicholas Appert invented canning and Louis Pasteur developed pasteurisation. Today, food and beverage processing and manufacturing is one of the largest employment industries in the United States, providing jobs for more than 1.5 million workers annually.The food, beverage and agriculture industry has experienced exceptional growth in recent years, and continues to expand rapidly. the pictures below show the amounts of food and beverages are being put together work wide. The food and beverage industry has become a major role today. Everyone eats and drinks in their daily life not only you do, think of all the other millions of people that do the same. what do you think about food and beverage industry, I will soon be making my own food and average menus.

Arrona Ettienne

Professor Krondal

Vocab: Diet

Everyone knows the word diet. Many can relate it to the type of foods they eat on a regular basis or a fitness regimen that they are following to lose weight. But I focused on how it relates to food service (cuisine based). My classmate Laurel Polanco gave all the different meanings of diet but there is one that sticks out the most. The definition she used was “Food or drink regularly provided or consumed.” In many cuisine restaurants the food is usually what’s in the diet of the people from that area. Often many food service operations try to adapt to individuals dietary needs and preferences, but when it comes to cuisine restaurants they just stick with the diet from that country.

In the picture above is from a Korean restaurant in the city (Koreatown) and it did not have anything related to a typical American diet. We ordered a beef set and it came with all the side dishes in the small bowls. When I watch Korean dramas what we ordered is breakfast.  What made us fuller was the fact that we order tteoboki (spicy rice cakes) and we just wanted to unbuckle our pants and fall asleep. A group of young Koreans came in and ordered three different sets (beef, seafood, chicken) and finished each one and still ordered desserts. It definitely showed me that every countries diet is different and sometimes it is hard to adapt to one other than your own. So many food service operations work very hard to make sure that the cuisines they make can somewhat be replicated or similar to what fits a typical American diet.

Katy Phan

Resubmit Assignment

The term “source” has various meaning in many industries. For example, Arona defines “source” is the tool that helps her to find the appropriate products and reasonable price for her job. However, in the culinary industry, “source” is a point of origin. According to the article “Provenance” by author Peter Jackson, the term “source” also called provenance, which displays to the origin and culture of products in the food industry. In other words, “source” provides to consumers a basic knowledge about what is that food/ ingredient/ product, what type this restaurant is, and where does it come from.

In the picture below, it’s a bottle of 1-liter olive oil which is being used by Ceci Italian restaurant in Mid Town New York. This product is an extra virgin which has low acidity and least bitter taste. The oil is the product of Italy. Because of the origin was labeled clearly on the bottle, it can tell consumers what this product is and where does it come from.

The term “source” is essential in the culinary industry. It provides an idea to consumers knowing about what they are going to eat, and what does that food is. Besides, restaurants and cuisines can also show their style of cooking through “source.”

Sarah Hemmerle
Professor Krondl
11/21/18
Word: Global/Local

When I think of the word global and relating it to our food and beverage class I think of products and produce that come from somewhere other than the United States. Goods that are imported and are grown outside and brought to the U.S. to be distributed and sold around the country. When I think of the word local I think of foods and goods that are produced/grown nearby. Where I am able to purchase these local goods all in an area that is close and I’m familiar with. Usually, local foods in NYC are found at farmers markets like the one our class went to. To represent the word local I chose a picture of fruits and vegetables at a farmers market. These foods are grown in an area close by. The thing about buying foods globally when it is out of season in the United States is they are imported from other countries to be distributed.

I chose the picture of an olive oil bottle that’s been shipped over from Spain and a picture of tropical fruits. When purchasing from another country the food will taste different. This is because of the weather conditions, soil and climate the food/ingredients are grown in.

When making a recipe for a restaurant you could have 2 of the same item but that come from different regions of the country or world. Like how oranges can come from either Brazil or Florida and even if they are the same type of orange they will taste different as ingredients in a dish. One might be more tart or sweeter than the other which will change the quality, texture, and taste of a dish.

Sources:
Most of America’s Fruit Is Now Imported. Is That a Bad Thing?. (2018). Retrieved from https://www.nytimes.com/2018/03/13/dining/fruit-vegetables-imports.html

Sawe, B. (2018). Top Orange Producing Countries In The World. Retrieved from https://www.worldatlas.com/articles/top-orange-producing-countries-in-the-world.html