Tag: <span>food</span>

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Computers have revolutionized the food and beverage industry as they have nearly every other industry. Computers have had positive, measurable effects on the front end and back end of hospitality operations. Computers systems have improved employee performance, and food and beverage quality and consistency. Within the food and beverage industry there is no longer a question of should technology be used, but rather a question of which technology to use? In the food and beverage business, computers are here to stay.

In the hospitality industry, customer service is an absolute critical factor for success. Computers are helping in this area in several ways. In many restaurants, the wait staff can process various forms of payment at guest tables, which allows guest to leave directly from their table without the need to stop at a centralized checkout station. This has removed long unsightly lines, which annoy customers, and disrupt the flow of traffic in food and beverage businesses. This service is made possible by either small hand held computers which handle credit card transactions using wireless technology, or via remote point of sale systems that interact with a central computer system. This improves the customers dining experience, which should be the goal of any food service business.

A key management concern of any food and beverage business is the profit margin. In this vital area of business, computers have also proven to be an indispensable tool. Computer systems help manage the entire food service process from ordering the ingredients needed to produce menu items, to forecasting the amount of items to prepare for each dining period based on historical patterns. This helps to reduce wasted food, which is very expensive and comes out of the businesses profit. It also helps in preparing menu items before hand, which reduces customer wait time. Computer can also forecast with high accuracy rates the volume of business to be expected which allows managers to properly staff their business. This is vital because having too much staff on hand can consume unnecessary amounts of payroll, and not having enough staff on hand will cause customer service problems.

Computers are also being used in very innovative ways by some food and beverage businesses. For instance, Darden Restaurants that owns and operates the Red lobster and Olive Garden chains uses computers to help choose new building sites. This computer system uses a software program called the Darden Site Analyzer. The software gathers critical information needed to select a site, such as demographics, distance to other restaurants and customer information specific to the Darden business model. The program then analyzes the site and provides a series of reports to help Darden make the final decision. Darden plans to improve the software so that it can evaluate things such as whether a new Darden restaurant will negatively effect other Darden restaurants in the same area.

Computer systems have become a vital part of all aspects of the food and beverage industry, they help with purchasing decisions, inventory control, employee scheduling and training, and customer acquisition and retention. A leading indicator of this growing trend is the fact that many hospitality training programs now include computer and technology courses in the curriculum.

Each year innovators are creating more unique ways that technology can be used to enhance the overall commercial dining experience. Computers make out of home dining a more enjoyable experience for the consumer and a more profitable manageable experience for business managers and owners.

(c) 2006, Marcus Barber

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Source by Marcus Barber

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The lack of truly ideal ferret foods is one reason there is growing interest in more natural diets for ferrets.

Basic Feeding Rules

Ferrets have unique feeding requirements, which are now finally being addressed by commercial pet food manufacturers, though with varying success. Ferrets are obligate carnivores, and food passes through the digestive system of a ferret very quickly. They have a sweet tooth but do not give in — avoid sweet treats (including raisins and other fruits).

Ferret diets should list meat, poultry or fishmeal, or animal by-products as the first ingredient. Ferrets love fruits and veggies, but their systems don’t. They do not digest fibre well at all; a banana in comes out a banana. For this reason, a ferret diet must be high in animal protein, high in fat, and low in fibre.

Feeding Young Ferrets

Whether you are feeding raw or commercial food you should always feed at least two types of food in your young ferret’s daily diet to prevent them from imprinting on one food. Ferrets imprint on foods when they’re young, so varying the diet will make things easier if you need to change your ferret’s food later on.

There are vitamin supplements for ferrets and hairball remedies, which ferrets generally love, and they provide some benefits.

Raw Diet Pros

Good diets tend to be expensive, but are worth it. I researched raw food diets further and found a diet combining raw meaty bones and mince which keeps our ferrets in top condition. Feeding whole raw meaty bones help to prevent tartar forming on the teeth and provides calcium in the diet. Even if not feeding a raw food diet they can be fed alongside dry complete a couple of times a week to keep the teeth clean.

You will see an overall improvement in your ferret’s energy and coat condition. One bonus of a natural diet is that the stool volume decreases as more of the food is absorbed and the smell is greatly decreased.

There are many websites containing information on raw feeding. When feeding groups of ferrets watch to ensure no fighting occurs over bones.

Raw Diet Cons

The biggest drawback to feeding any fresh, cooked meat would be the ferret’s normal habit of stashing food for later. It is pretty unhygienic and dangerous to have a pile of stashed meat in the corner of the cage. Make sure you collect any leftovers after every feed. When first fed raw bones it can cause your ferret’s stools to turn a white/grey colour, the ferrets digestive system will develop stomach acids to break down bone and should soon return to normal.

(Note not all veterinarians promote a raw food diet) In the wild a ferret’s natural diet is a mixture of small mammals, some birds, fish, amphibians and invertebrates. When feeding groups of ferrets watch to ensure no fighting occurs over bones.

Getting the balance right

Perhaps the best thing to do is to pick up a bag or two of the highest quality ferret food on the market. Make sure you check the ingredients on the pack and see that the first ingredients are meat. Make up a meal of some dry food, some raw bones and meat and even a vitamin supplement. Gradually you can increase the amount of raw food in the diet. Make sure you keep up the vitamin supplements to ensure your ferret is not missing out.

Canned ferret food can be given as a treat or supplement, but only occasionally.

The diet you feed your ferret is vital to their health and overall well-being and could even help your ferret live a long and happy life.

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Source by Catherine Smith

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Korean food has always been synonymous with Kimchi, Bibimbap and barbecues at the table. Over the last few years Korean culture has been building steam all over New York City. Many Korean restaurants in New York have set up shop in a tiny slice of the city called Koreatown. This jam-packed neighborhood boasts of the best spas, delicious Korean barbecues and mouth watering Korean food in NY.

Here you will find authentic Korean food options ranging from fine dine, fast food, casual dining and the best Korean delivery in NY. Restaurants in K-town have definitely gone and put Korea on the map with their take on traditional food as well as a modern approach, showcasing their culture on the plate.

If you are into karaoke, Koreatown is the place to be. After enjoying a few drinks along with Karaoke you can enjoy a great Korean meal at the restaurants in Koreatown. Many restaurants here have been in the business for more than a quarter century and are the go-to place for many Karaoke-ers. A few restaurants are open 24 hours and serve authentic Korean comfort food to its diners.

One of the most famous dishes among the locals here is the Seolleong Tang. It is a delicious bowl of broth, which is made by boiling ox bone for more than twelve hours to extract all the flavor, and is served with noodles and rice. Another delicacy here is the Kimchi (spicy pickled cabbage), which is made using high quality ingredients imported directly from South Korea. You can choose between the cabbage and radish Kimchi. The famous Korean dish is also incorporated in other dishes like the Kimchi Jeon (Vegetarian pancakes), which are a perfect takeout or delivery option.

If you are planning to visit this compelling neighborhood anytime soon, start your meal by ordering for a glass of soju. Soju is an alcoholic beverage of Korean origin that is traditionally made from rice, wheat and barley and is consumed neat. If you are not too adventurous you can choose from a list of beers, or try a ginger ale paired with their fried or steamed Mandu Dumplings. These are homemade pork dumpling that pair perfectly with soju, beer or ginger ale. If you do not have a big appetite, you can try out the Cured Salmon Bibimbap with ikura or try a traditional Korean dish called Bulgogi.

Some of the other dishes that are a must have at these Korean restaurants are Bossam and naengmyeon (cold noodles) which are a hit during the summers. You can also choose between their pork or beef barbecue dishes. If you are having trouble understanding the names of the dishes, ask your server, they will be more than happy to help you and take you through each dish.

Apart from being open 24 hours, all year around, many restaurants here offer weekly specials like ‘Happy Hour’ and ‘Taco Tuesday’, which are a treat for most of the regulars. If you are too lazy to visit this bustling neighborhood, some restaurants here offer an order online option. You can now enjoy delicious Korean food in the comfort of your homes with a click of a button. You can browse through the menu, select the dishes you like and have it delivered to your doorstep.

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Source by Peter D’souza

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Natural food preservatives have been used and known to mankind since long time. These are used in both raw as well as cooked food to increase the shelf value of food so that aroma, taste and the food itself can be stored for a longer period of time. Also food decomposition is prevented by them. Apart from the preservatives, in natural preservation, freezing, pickling, deep frying, salting and smoking also come.

Food preservatives whether natural or artificial work in three different ways as antimicrobial, antioxidants and act on enzymes. In antimicrobial, growth of microbes like bacteria and fungi is inhibited. In the second one the process of oxidation is either delayed or stopped. And the one that acts on enzymes stops the ripening or aging of foodstuff.

Methods of natural preservation include salt, sugar, vinegar, rosemary extracts etc. Salt is a natural preservative that with the process of osmosis dehydrates the microbes. With this the growth of bacteria is inhibited that otherwise causes the spoilage of food. Protection from yeast and molds is also given by salt.

In many other food items sugar is mainly used as preservative. It also works like salt and through the process of osmosis inhibits the growth of microorganism. The process of osmosis draws the water out of bacteria so either sugar kills it or inhibits its growth thus protecting the food. To preserve food with sugar either sugar syrup or powder is used in the food.

Vinegar is another very important natural food preservative that is acidic. It is produced by the process of fermentation of sugar and water. Microbes and bacterias are killed by the acetic acid in vinegar that are responsible for food spoilage.

Advantages of Natural Food Preservatives

Artificial preservatives are responsible for causing many health problem pertaining to respiratory tract, heart, blood and other. Although if you have the problem of blood pressure and sugar the over consumption of salt and sugar should be avoided. But besides this there is no major health concern associated with them.

These naturally do the process of osmosis that is safe and economical. Also these are absolutely safe for consumption. It does not alter the color of the food and gives the required flavour. Different methods of preservations  are used for to preserve the food through these.

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Source by R Oberoi

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Women Food and God by Geneen Roth has shone a spotlight on compulsive and binge eating. The author’s premise is that “how we eat is how we live.” She says that our eating behavior expresses our emotions, life approach, and even how we view God. The latter connection is what drew me to the book. This review is written as information if you are seeking a Godly solution to healing binge eating.

Now I must say upfront that I approached the book with a certain expectation; I suffered from compulsive eating for over 20 years, eventually reaching 240 pounds. But through the power of God, I learned to manage my emotions and restored a right relationship with food. I ultimately ended up losing 85 pounds and have kept that weight off for several years. My healing would not have been possible without a personal relationship with God. Through the person of Jesus Christ, I came to know God as my Redeemer, Healer, Strength, Wisdom, Joy, and Comfort.

So it was the God who loves me that I was hoping to see in Women Food and God. The book started off promising – it affirmed the importance of refraining from self-condemnation. This is an important key to healing. Condemnation makes you feel ashamed, frustrated, and depressed. The bible tells us that there is no condemnation in Christ Jesus. God is always about restoration, not condemnation (Romans 8:1).

I also found value in a startling conversation in the book; a woman revealed that she compulsively overate because food was her only source of comfort from emotional pain. That is a core issue of healing binge eating; because the woman believed as truth that food was her only comfort, she defiantly told Ms. Roth that she would not deprive herself of it.

However, I cannot recommend Women Food and God for those seeking a Godly solution to overcoming binge eating for one reason: On page 16, Ms. Roth says “It doesn’t matter if you believe in one God, many gods, or no god.” This contradicts the bible: “Thus says the LORD, the King of Israel, And his Redeemer, the LORD of hosts: ‘I am the First and I am the Last; Besides Me there is no God” (Isaiah 44:6).

As Christians, we are told to gird our waists with truth. In ancient times, the waist/stomach area was viewed as the seat of the emotions. So we are to secure our emotions with the truth. We believe there is only one God and we use the bible as our source of truth.

I chose not to continue reading Women Food and God because by Ms. Roth’s statement, she says that you can take God out of the picture and her methods would still work. If that is the case, then what role does God play in her book? Is it God as he defines himself or is it god however the reader defines him? From personal experience, I found that having a stable view of God’s love as expressed in the bible, knowing that he has a future and a hope for me, and believing that I could trust him in my healing was vital to my success.

Again, this review was written to help you make a more informed decision about the book before purchase. I urge everyone to please use spiritual discernment regarding your ultimate buying decision.

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Source by Kimberly Floyd

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Just as our nation is experiencing a major fat attack millions of viewers are tuned into television shows focused on food. There may lurk some irony in this phenomenon. Think about it. There is actually a show called “Man Versus Food,” wherein a rather rotund individual seeks to eat all that he can at a variety of sites around the nation. This show plays even as the Centers for Disease Control issues a clarion call about the obesity epidemic and movies like Forks Over Knives present the scientific evidence that our diets are killing us. Alas, Michael Pollan (The Omnivore’s Dilemma) has, in all probability, fewer fans than Adam Richman, the host of “Man Versus Food.” Not much is politically correct about food shows.

Teachers can turn the food craze into effective lesson plans with homework assignments that students will not object to doing. Students can learn something, exercise writing skills, and possibly develop some interests in terms of career while they are being entertained by shows such as “Iron Chef,” “Chopped,” “No Reservations,” “Restaurant Impossible,” or “Diners, Drive-Ins and Dives.”

I tried such an assignment on both a freshman and a senior class last year. The kid’s opinions about which shows are best are firm; their loyalties are deeply established and they have no problem following the story lines and the characterizations of various personalities. They are alert to the nature of the competition and grow adept at predicting which judge will appreciate a particular chef and which of the meals prepared will earn praise. They learn about spices, herbs, and how to select a particular ingredient for a particular recipe or how to substitute one for another when the occasion calls for some creativity.

Young people watching these food shows quickly become food critics themselves, even without the opportunity to taste the exotic meals prepared. They even become alert to the metaphorical value of what these shows call “presentation.” I’ve had kids talk about poor handwriting in terms of weak presentation and job interviews in terms of presenting the self as a worthy candidate for employment. Hmmmmmm. What could this mean?

It means teachers can use cooking shows as teaching tools in their ELA lesson plans. I created a worksheet that I distributed to my students asking them to identify elements similar to those found in literature, such as conflict, complication and resolution, and to evaluate the show for its pacing, drama, suspense, emotional appeal and themes. Extra credit, I said, when I first began to use the worksheet. Fairly soon, virtually all kids were writing essays, critiques and even formatting their own shows with their age-based themes. A few kids created a show based on veganism in which they suggested using live animals to increase the element of compassion that is so important to people who refuse to participate in the killing of animals for food. The assignment was no longer for extra credit, but a serious part of my effort to meet standards and exercise writing skills.

Some kids actually prepared their own shows. One was on the making of fry bread. The students were reading Sherman Alexie’s novel, The Absolutely True Diary of a Part-Time Indian and they decided to produce a fry bread competition. Everyone loved it, even though some of the results were better used as Frisbees than food. The judges played their parts beautifully and the critiques written by the audience, their fellow classmates, were brilliant. With the right lesson plan, education, quite often, can be entertaining.

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Source by James Frieden

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Appropriately stored food is important and though, it is an easy task if the amount of food is less, but how exactly do you store food in larger quantities? Understanding proper storage techniques will not only aid in retaining freshness, but can also eliminate wastefulness, reduce the risk of contamination and unnecessary spending.

Before you can think about how to properly store your food, it is vital to ascertain that is in good condition. This is especially true, if you intend on storing foods for a long period of time. Packaging can be a great help in maintaining quality and freshness. Purchase canned or vacuum sealed goods when you can. For meats such as beef, chicken, seafood, turkey, poultry and game, use or freeze it before the specified date on the packaging.

If space is a problem, don’t purchase more than you can store. Make a list before heading to the store to avoid impulse buys or redundant food. Label and seal your loose food items – such as rice, cereals and pastas – in bags and air-tight containers. Store your canned goods in boxes or bins and keep them in an area that is cool and free of moisture. You can be ready to cook up some healthy, tasty meals just by following these basic steps.

Correct food storage is important to avoid spoiling. It will not only save you money, but it can keep food from becoming contaminated and thus making you or your loved ones seriously ill. Different foods have different storage requirements, always check the packaging for dates and storage instructions and be aware of the variety of food storage options available at your local market.

Perhaps the most common choice for food storage is plastic storage bags. Often freezer-proof, they can be simple sandwich bags without a seal or they could have a zipper- or press-seal to keep the air out. There are also specially designed bags for fruit and vegetable storage which allow some air into the bag. Fruits and vegetables can last for up to six weeks in such bags.

Another popular option is plastic storage containers. There are some that are designed to withstand extremes of heat and cold, and you should choose carefully according to your needs. There are various shapes and sizes, some with compartments which can be particularly helpful when preparing foods in advance for later consumption. They are made for both domestic and commercial use and typically made to be microwave and dishwasher safe. Some containers are made to be disposable after a few uses, this is important to note because some plastics can release chemicals into foods after a while. Again, read your labels carefully.

The arch enemy of healthy, fresh food is air. Air can quickly deteriorate your food, but there are options to combat this particular villain. Vacuum sealers remove air and leave an airtight seal. Your choices for food storage are numerous, however if you make informed choices about storing your goods, you’ll waste less food, spend less money and be a lot happier in the end.

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Source by Rob W. Colbourn

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This Blue Buffalo Dog Food Review is inspired by the fact that the said product has now managed to become one of the bestselling pet provisions in the industry. It boasts a recipe that is completely free of artificial preservatives and additives. It uses rosemary to preserve the product. Another quality of the product is how it has evolved into an all organic food.

Review on Evolution

The Blue Buffalo Company has first formulated its brand of dog food based on American Nutrition standards. It used several artificial chemicals to preserve its product. But soon after, it was placed in a dire situation when one of its products tested positive for melamine contamination. Studies showed that the chemical preservatives were major contributors in the contamination. The event prompted the company to issue a nationwide recall on its contaminated product. The company then focused its attention on research and development of ways to product a pet provision without the use of synthetic chemicals and preservatives. They arrived at the discovery of rosemary as an organic preservative. That discovery marked the birth of the first 100% organic canine food.

Blue Buffalo Dog Food Review on Pros

The primary advantage of feeding your canine the Blue Buffalo Dog Food is its ingredients. It is made up entirely of organic ingredients aimed at helping your dog live a long, healthy and active life. It contains dried and fat-drained meals of fish, chicken and turkey. Other ingredients are whole barley, sweet potatoes and brown rice. The product also comes in different variations with each variety tailor fit for a specific type of dogs. It has for instance a formula particularly made for canines that have allergic reactions to regular types of dog provision.

Blue Buffalo Dog Food Review on Cons

The primary disadvantage of the Blue Buffalo Dog Food is its high price tag. It is significantly more expensive than your average brand of pet provision. Many consumers remain reluctant to switch to the all-natural product because of the added costs they will need to shoulder.

Review on Controversies

Protein and Vitamin D are the primary essentials contained in the product. But recently, several consumers have claimed that the product has too much Vitamin D it becomes hazardous to pets. The FDA however has disclaimed all allegations. The FDA says that canines only need a few days to adjust to the increases dosage of Vitamin D after which any symptoms will disappear.

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Source by Mert Ozge

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What You Need To Know About Acid Foods And Alkaline Foods

There are acid foods and alkaline foods present in your everyday diet. Both these types of food affect your body, its pH and the metabolism rate differently. You eat what you want to eat but you don’t know how it will affect your body. A balanced and good diet should be taken by you so that your body stays healthy and in a proper condition.

The food you eat is either acidic or alkaline depending on its pH value. pH value tells us whether anything is acidic or alkaline. pH below 7 is acidic and above 7 is alkaline. You have to maintain a pH of approximately between 7.35 and 7.45, which is mildly acidic, if you want your body system to work most efficiently. pH above or below this value will result in diseases and illness. This pH can be maintained by taking proper type of food. Highly acidic, example, pH1 to 5, or highly alkaline, i.e., pH 11 to 14, are all bad for your health and internal body system. Because it is the pH of your body that lets the enzymes work most efficiently. 

A few examples of acidic foods are corn. Ketchup, pickle, meat, beans, fish, fowl, cigarettes, sugar, coffee, plums, distilled or e ionized water and most of the grains. There are many other meals as well that have acidic factor in them. By being acidic it means that this type of food has a high concentration of hydrogen ions in them. Increase in the acidic pH of your body will result in less absorption of minerals by your system, decreased ability to repair any damage of cells, increased fatigue and illness, and it an even result in diseases like tumor and coma. So, acidic pH of body is very dangerous and should be avoided as much as possible by taking proper diet and keeping yourself happy. 

Alkaline foods are cabbage, carrot, eggplant, garlic, lettuce, mushrooms, onions, peas, pepper, pumpkin, radishes, apple, apricot, almonds, chestnuts, sea salt and other types of salts and minerals. Citrus fruits like lemon also have an alkalinizing affect and are a great cure of acidity. Although, lemon itself is acidic but after digestion and assimilation it has an alkaline affect, which is very useful. Alkaline food is necessary in order to balance the acidic food that you eat and also to keep you body pH alkaline in the end. But high alkaline pH is also not good for your body so there should be a balance between the two which results in the required optimal pH of your body, which will keep your body healthy both externally and internally.

Thus, you eat both acid foods and alkaline foods but a balance is very important to be maintained between the two types so that your body Ph can be kept alkaline in order for it to work most optimally. You should have a clear idea of what to eat and what to avoid in order to live longer and a healthy life. You should consult a doctor or a nutritionist and get a balanced diet chart made. This chart will tell you what to eat and when so that you have a proper and healthy intake of both acidic and alkaline foods and that your body gets a balance of both, which is very essential.

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Source by Anthony S Sparks

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As owner/operator of a restaurant, if you asked one of your waiters: “what is the difference between broiled chicken and roasted chicken?’ or “what is a ragout sauce?’ Would you be provided with the correct answer? If not, then I highly suggest that you start teaching basic food knowledge and food preparation methods in your waiter training programs. Otherwise, precious revenue and service reputation is being lost unnecessarily everyday in your restaurant’s dining room.

Most chefs work extremely hard and long hours to design and implement a food menu. But, if your waiters cannot follow through with proper dining room service that includes being able to explain, in detail, everything on that menu, then a lot of the chef’s valuable time and effort work is being wasted.

Restaurant customers always have questions about the menu whether it is a definition of a spring vegetable, a fruit that is not familiar to them or certain method that a dish is cooked such as braised, roasted, grilled etc. If a waiter cannot provide a quick and knowledgeable answer when asked, then customer confidence is lost and so are sales–not to mention dining room service reputation. A waiter’s actions and ability are a reflection upon the restaurant as a whole.

For example, if a customer is provided with an excellent answer to a menu question, it is immediately realized that the waiter has skill and experience. Then, there is a much better chance that proper restaurant service will be delivered. Logically, a customer knowing this fact will probably order more items (and more expensive items) from that menu. Nobody wants to risk spending a lot of money in a restaurant when there is the likelihood of poor service.

There is a very simple solution to ensuring that you will always have a knowledgeable waitstaff when it comes to food knowledge and food preparation methods. For proper waiter training, restaurant owners/operators and managers must always have:

#1) menu descriptions typed up and handed out to all waitstaff–keeping extras available for any new hires. (All ingredients for each dish must be explained in detail.)

#2) food knowledge and food preparation methods typed up and handed out to all waitstaff–keeping extras available for any new hires. (Simple definitions of braised, roasted, grilled etc. must be included on this handout.) These 2 information sheets must always be included in every waiter training course.

It is also a great idea to keep a food dictionary handy on this subject as well. Back in the day, I worked in a restaurant that had this type of dictionary available in the office. I would always peruse it in my spare time which helped increase my food knowledge and food preparation methods immensely. This way, I could impress customers in a big way when they asked me any kind of question about the menu. Hence, the upselling would commence quite easily.

The concept explained above is passed upon by so many restaurant owners/operators in waiter training programs for 3 reasons. The first reason is because of the extra time and effort that it takes to print up menu descriptions and basic food knowledge/preparation methods. The second reason is the false assumption that all waiters are highly experienced and know these menu facts to begin with. The third reason is that just because menu tasting meetings are held; it is assumed that all staff gets to sample each item on the menu. Well, this is a big mistake because many times not all of the staff attends these meetings. And, when there is staff turnover (which occurs in almost every restaurant), the newly hired staff has not attended the previous food tasting.

So, please take my advice, after many years of restaurant consulting. You must include menu descriptions and basic food knowledge/preparation methods in your waiter training programs. Get some help from your chef and managers if you must. It will reduce the amount of chef headaches, since there won’t be so many pestering waiter questions in the middle of the busiest shift of the week. More importantly, it will immediately improve restaurant dining room service which, in turn, enhances the reputation and the bottom line.

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Source by Richard Saporito