Akouavi Amoussou

Professor Krondl

Did you know artisans aren’t the same as artists, but it can sometimes be hard to tell the diffrence. In the middle ages, artisans organized themeselves into guilds. In like every city each group of artisans like weavers, shoemarkers, and so on had its own guild, witch set you to prices , kept to standards high, and protected its members from outside competitors. in th us however most artisans have always been fiercely independent. Today, when factories produce almost all of our goods, artisant usually make only fine objects for those who can afford them. And we  now even inlude food among the artisan’s crafts, so you can buy artisanal cheeses, breads, and chocolates but probably not if you’re watching your budget. On example is that pieces are collected over time and are usually vintage, secondhand, or bought from artisans.In the hospitality industry the word Artisnanal is important because people like craft worker or creates things by hand that may be functional or stricly decorative, for example furniture, decorative arts, sculptures, clothing, jelwellery, food items,household items and tools or even mechanisms such as handmade clockwork movement of a watchmaker artisans practice a craft and may through experience and aptitude reach the expressive lvels of an artist. well for an exaple i can also talk about artisanal color that was establish in 2011 by a grroup of enterprising pre press opeators who brought their collective skills together in efforts to offer clients opportunities and technology never before availabe. with other 50 years of collective experience in the pre press industry Artisanal color can handle your most diffilcut jobs. speciallising in image manipulation, color correction and digita page assembly Artisanal color is second to none of all your print digital needs./.

https://maxpeoplehr.com/spread-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.