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Flexionando o gênero: a subsunção do feminino no discurso moderno sobre o trabalho culinário

Dória,Carlos Alberto
Fonte: Núcleo de Estudos de Gênero - Pagu Publicador: Núcleo de Estudos de Gênero - Pagu
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/12/2012 Português
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O artigo busca identificar traços de quaisquer tipos (escritos, gestuais) que apontem a especificidade de uma sensibilidade gastronômica feminina, em oposição a uma norma masculina para os trabalhos culinários. Analisa a perda do controle da cozinha pela mulher na fase de urbanização e industrialização vigorosa, conforme indica a obra de Auguste Escoffier. Sugere, por fim, a adoção de uma etnografia dos gestos culinários, a exemplo do que propõe Marcel Mauss no ensaio "As técnicas do corpo", para recuperar a dimensão cultural do feminino na cozinha.

Food Service Operations in the Cruise Industry

Escoffier, Marcel R.
Fonte: FIU Digital Commons Publicador: FIU Digital Commons
Tipo: Artigo de Revista Científica Formato: application/pdf
Português
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Food service on a cruise ship presents some unique challenges. A review of food service in the cruise industry is presented along with some ideas on the future. The case is made for a change in traditional operations with a move toward greater use of computer-driven management techniques.

The Chef In Society: Origins And Development

Escoffier, Marcel R.
Fonte: FIU Digital Commons Publicador: FIU Digital Commons
Tipo: Artigo de Revista Científica Formato: application/pdf
Português
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In his discourse - The Chef In Society: Origins And Development - Marcel R. Escoffier, Graduate Student, School of Hospitality Management at Florida International University, initially offers: “The role of the modern professional chef has its origins in ancient Greece. The author traces that history and looks at the evolution of the executive chef as a manager and administrator.” “Chefs, as tradespersons, can trace their origins to ancient Greece,” the author offers with citation. “Most were slaves…” he also informs you. Even at that low estate in life, the chef was master of the slaves and servants who were at close hand in the environment in which they worked. “In Athens, a cook was the master of all the household slaves…” says Escoffier. As Athenian influence wanes and Roman civilization picks-up the torch, chefs maintain and increase their status as important tradesmen in society. “Here the first professional societies of cooks were formed, almost a hierarchy,” Escoffier again cites the information. “It was in Rome that cooks established their first academy: Colleqium Coquorum,” he further reports. Chefs, again, increase their significance during the following Italian Renaissance as the scope of their influence widens. “…it is an historical fact that the marriage of Henry IV and Catherine de Medici introduced France to the culinary wonders of the Italian Renaissance...

Tourism: Who Needs It?

Remington, Joan S.; Escoffier, Marcel R.
Fonte: FIU Digital Commons Publicador: FIU Digital Commons
Tipo: Artigo de Revista Científica Formato: application/pdf
Português
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Is tourism economically beneficial? If so, who benefits? How much of the money generated through tourism can be channeled into other projects so desperately needed by the community without harming the local tour market? Will tourism continue to grow forever, or is there an end in sight? The authors discuss how tourism will change in approaching the next century: and how people will change if tourism is to remain such an important economic facto

Hospitality Review Volume 22 Issue 1 2004

Hospitality Review, FIU
Fonte: FIU Digital Commons Publicador: FIU Digital Commons
Tipo: Artigo de Revista Científica Formato: application/pdf
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The Travel Industry: What's in a Name?

Escoffier, Marcel R.; Remington, Joan S.
Fonte: FIU Digital Commons Publicador: FIU Digital Commons
Tipo: Artigo de Revista Científica Formato: application/pdf
Português
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The travel and tourism industry is enormous in both size and importance. There can be little doubt that the field is striving to accommodate the diversity of opinion concerning what the industry is and how it can be improved and enlarged even further. Resistance to critiquing long-held beliefs about the industry may inhibit its future. Deconstruction, a postmodern method of analysis, is proposed as one tool with which to engage in reflection upon what the industry is and where it may be headed.

Yield Management: Where We've Been, Where We Are, Where We're Going

Escoffier, Marcel R.
Fonte: FIU Digital Commons Publicador: FIU Digital Commons
Tipo: Artigo de Revista Científica Formato: application/pdf
Português
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The author describes yield management and the technology used to implement yield management in hotels, issues in usefulness, and legal issues concerning the use of yield management. A look into the future is provided, along with a critique of what further research may be needed in order to raise the level of usefulness of yield management systems in the hotel industry to that found in the airlines.

In My Opinion… Good Intentions Don't Count

Escoffier, Marcel R.; Parker, Alan
Fonte: FIU Digital Commons Publicador: FIU Digital Commons
Tipo: Artigo de Revista Científica Formato: application/pdf
Português
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While simple guest surveys can be poorly constructed with little negative consequences, often surveys are used in making important policy decisions. Researchers and policy makers must carefully construct their research instruments in order to avoid biases which may result in muddled or incorrect responses. The authors review the process of creating, administering, and analyzing surveys with an eye toward reducing survey bias to a minimum. Reliable results require a rigorous and careful approach when creating and using instruments.