Relevant bibliographies by topics / From the Night Kitchen (Restaurant)

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Academic literature on the topic 'From the Night Kitchen (Restaurant)'

Author: Grafiati
Published: 4 June 2021
Last updated: 5 February 2022

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Journal articles on the topic "From the Night Kitchen (Restaurant)"

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Wang, Yuan Bo, and Kai Li Chen. "Research of Energy Utilization Policies from Restaurant Kitchen Refuse." Advanced Materials Research 848 (November 2013): 338–41. http://dx.doi.org/10.4028/www.scientific.net/amr.848.338.

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Restaurant kitchen refuse is usually discharged from families, schools, dining rooms and restaurants. A great part of municipal waste is kitchen garbage. Using to restaurant kitchen refuse produce energy could not only decrease pollution and obtain clean energy, but also develop recycling economy with most efficient use of resources and minimal contamination of the environment. Treatment of restaurant kitchen refuses and research progress of energy production from restaurant kitchen refuse are reviewed. Production of biodiesel and methane from restaurant kitchen refuse is introduced. This paper presents related policies and suggestions to develop energy production from restaurant kitchen refuse, so as to push ahead with coordinated development of the economy and environment.
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Sunwold, Duane. "Notes From the CKD Kitchen: Restaurant Dining." Journal of Renal Nutrition 17, no. 5 (2007): 355–56. http://dx.doi.org/10.1053/j.jrn.2007.05.003.

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Wolf, Cindy, Elliot K. Fishman, Karen M. Horton, et al. "Stories From the Kitchen: Lessons for Radiology From the Restaurant Business." Journal of the American College of Radiology 12, no. 3 (2015): 307–8. http://dx.doi.org/10.1016/j.jacr.2014.07.005.

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Hofmeyr, Andy. "Kevin’s Kitchen and Sports Bar." Emerald Emerging Markets Case Studies 10, no. 3 (2020): 1–11. http://dx.doi.org/10.1108/eemcs-05-2020-0158.

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Learning outcomes This case study provides students with the challenge of advising a small restaurant reeling under the impact of the Covid-19 crisis in South Africa. In the process, they must use their analytical skills combined with tools derived from value-based management theory to develop a revised business strategy for the owner. Case overview / synopsis Agility in any business in modern times is essential to survival – and this is particularly so for small, entrepreneurial enterprises that lack the history and resources to survive dramatic changes in the operating environment. A small restaurant in the coastal holiday village of Port Alfred, South Africa is managing to deliver a reasonable return for its owner, a former corporate financier from Johannesburg. The Covid-19 crisis requires a fundamental rethink of business strategy to ensure a future for the business. Complexity academic level This case study is ideal for a module in entrepreneurship for delegates in a diploma, undergraduate or postgraduate degree. Supplementary materials Teaching Notes are available for educators only. Subject code CSS: 3 Entrepreneurship.
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Ishak, S., and A. Kamari. "Biodiesel from black soldier fly larvae grown on restaurant kitchen waste." Environmental Chemistry Letters 17, no. 2 (2018): 1143–50. http://dx.doi.org/10.1007/s10311-018-00844-y.

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Unzil, N. A., A. Azlan, and S. Sultana. "Proximate composition analysis of chicken burgers from night market stalls and selected fast-food restaurants." Food Research 5, no. 1 (2021): 471–77. http://dx.doi.org/10.26656/fr.2017.5(1).469.

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This study was aimed to determine and compare the proximate composition of chicken burgers from night market stalls and selected fast-food restaurants. The methods used for determination of proximate composition were AOAC Official Methods 973.48, 960.39, 991.43, 990.19 and 999.11 for protein, fat, fibre, moisture and ash, respectively except total available carbohydrate. The energy content of all samples was calculated based on 4, 4 and 9 kcal/100 g for carbohydrate, protein and fat, respectively. The protein content of burger samples from fast-food restaurant ranged 14.48-18.6%, whereas the samples from night market stalls had protein content ranged 13.26%-19%. Fat contents of burger samples from fast-food restaurant and night market stalls were 18.57-19.11% and 26.33- 28.0%, respectively. There were statistically significant differences (p<0.05) in the percentage of insoluble dietary fibre, but no significant differences were found for soluble and total dietary fibres in the burger samples between night market stalls and the restaurants. Night-stall burger samples had higher fibre content (0.14-0.20%) than the fastfood restaurant samples which ranged 0.11-0.16%. Burger samples from the fast-food restaurant had higher carbohydrate content ranged between 17.77% and 18.55% compared to night stall samples (7.70-8.94%). Also, the energy content of all burger samples ranged 296–360 kcal. There were significant differences for the protein, fat, carbohydrate, energy and ash content of the burger samples between night market stalls and fast-food restaurants but not for moisture and fibre content. The findings indicated that the nutritional composition of burger samples varied among different locations where a variation in preparation method was observed
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Nandini, A. Satya, and R. Ganesh Kumar. "Green Kitchen Family Restaurant: Managing the New Age Customer." South Asian Journal of Business and Management Cases 8, no. 2 (2019): 155–66. http://dx.doi.org/10.1177/2277977919833768.

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This case study presents a stormy incident at Green Kitchen Family Restaurant (GKFR) about a service delay. A group of customers came to the restaurant after a tiresome journey and the hunger was visible on their faces. After taking the order, the steward usually briefs the customer about the delivery time. As the steward who handled that table was a newcomer and he missed informing them the delivery time. The peak hour rush on that day was just that they had to wait for a little extra than usual. This aggravated the anger of the customer which resulted in a poor feedback and a complaint posted on Google+ about the service delay at GKFR. Now the task before the founder is, how to deal with such complaints from a tech-savvy customer and the need to understand the nature and implications of the social media network posts to devise optimal service recovery mechanisms for better customer relationship management.
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Arora, Aman. "Table Reservation and Meal Ordering System Using QR Code." International Journal for Research in Applied Science and Engineering Technology 9, no. VII (2021): 1387–90. http://dx.doi.org/10.22214/ijraset.2021.36492.

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At present, people have been waiting anxiously for the system that will satisfy their needs more clearly. The majority of the companies in the restaurant sector is looking for some software that improves the quality of delivery and increasing revenue. In a typical system, the waiter records the customer's order, and then put the order in to the kitchen, and then billing is done, which spends a lot of time and might lead to errors. The goal of this project is to automate the process of ordering food from the table in a restaurant and reserving a table, as well as to improve the quality of their customer service. Smart Restaurant is a concept of a restaurant's business that is based on the use of state-of-the-art technology from reservation to the order and the customer sign a relationship with you. The traditional restaurant will be replaced with the help of a smartphone, a tablet, or a graphical user interface and interactive touch screens. Customers will have to order their food via mobile phones by scanning a QR code on a table, as they are directly linked to the kitchen via a central server. In addition, our records are permanently stored on a central server, which can then be used for the marketing, distribution and sales. A smart restaurant, decrease the number of staff who work at the hotel-services, so as to increase the profit margins. The kitchen is going to be one of the interfaces which will be provided in accordance with the following priority (first-come-first-served). This app will help you to find more detailed information on the restaurant and its services, as well as the ease of ordering food and reservation table.
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Genc, Volkan, and Meryem Akoglan Kozak. "Emotional and social competence in the aestheticization of labor in the restaurant industry." International Journal of Contemporary Hospitality Management 32, no. 3 (2020): 1201–25. http://dx.doi.org/10.1108/ijchm-01-2019-0011.

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Purpose The purpose of this paper is to provide guidance regarding the satisfaction of customer needs in the competitive restaurant industry. Restaurants have seen a transformation in employees’ labor, changing from primarily physical and mental to emotional and aesthetic dimensions. In this study, the effect of managers’ emotional and social competence (ESC) on the aesthetic labor of service and kitchen employees has been investigated. Design/methodology/approach Empirical data was collected from employees and managers of a restaurant chain. Structural equation modeling was the main analytical tool used to assess the results. Findings The findings indicated that managers’ ESC affected the aesthetic labor of their service (aesthetic traits (AT), aesthetic requirements and service encounters) and kitchen (AT, aesthetic creativity and aesthetic harmony ) employees. Achievement orientation and adaptability were among the dimensions of emotional competence that contributed the most to aesthetic labor. The most significant elements of social competence were inspiring leadership and conflict management. Practical implications The study suggests that managers can improve the aesthetic performance of their employees by using their ESC. Originality/value This is the first study of this kind to include kitchen employees while considering the effects of restaurant managers’ ESC on aesthetic labor. The findings indicate the importance of the ESC of managers in improving the aesthetic labor of employees.
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Kim, Ki Ho, Eugene Y. Roh, Young Joong Kim, and Samuel A. Spralls. "Bullying in Korean hotel restaurant kitchens: why is everybody always picking on me?" Employee Relations: The International Journal 43, no. 1 (2020): 337–51. http://dx.doi.org/10.1108/er-09-2019-0362.

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PurposeThe primary purpose of this article is to develop and test a model of the antecedents and consequences (Cho et al., 2016) of bullying in Korean hotel kitchens.Design/methodology/approachCross-sectional survey data were collected from 288 kitchen workers at 12 upscale Korean hotels. Proposed path models were tested using Hayes' (2013) PROCESS syntax in SPSS for mediation and moderated mediation analyses.FindingsThe empirical results indicated that an employee's acquiescent silence behavior increases the likelihood of being bullied. As a result, bullied employees are more likely to respond by engaging in a person-related counterproductive work behavior (CWB-P) or in defensive silence out of fear with temporary employees reacting less aggressively compared to regular employees.Research limitations/implicationsCross-sectional design and self-report data risk common method variance and attributions of causality. Future research should use longitudinal designs to avoid common method bias and make causal inferences. Theoretical and practical implications for kitchen productivity are presented. The study should offer valuable insights for prospective employers to develop on-going training and create a positive working environment within the organization.Originality/valueWhile bullying is a widespread and even an epidemic problem for the commercial kitchen environment, research into abusive behavior among chefs has been limited. By utilizing a specific segment of the hospitality industry, this research identified different behavioral aspects of bulling between temporary and regular employees in the commercial kitchen environment.
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Books on the topic "From the Night Kitchen (Restaurant)"

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Recipes from the Night Kitchen: A practical guide to spectacular soups, stews, and chilies. Simon & Schuster, 1990.

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Middleman, Dale L. Dale's 104 soups from Dale's kitchen. D.L. Middleman, 1990.

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Top secret restaurant recipes: Creating kitchen clones from America's favorite restaurant chains. Plume, 1997.

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Eating in: Food to share from the Ećco kitchen. Murdoch Books, 2010.

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Omer, Mitch. Damn good food: 157 recipes from Hell's Kitchen. Borealis Books, 2009.

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Omer, Mitch. Damn good food: 157 recipes from Hell's Kitchen. Borealis Books, 2009.

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Omer, Mitch. Damn good food: 157 recipes from Hell's Kitchen. Borealis Books, 2009.

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Colicchio, Tom. Craft of cooking: Notes and recipes from a restaurant kitchen. Clarkson Potter/Publishers, 2000.

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Colicchio, Tom. Craft of cooking: Notes and recipes from a restaurant kitchen. Clarkson Potter/Publishers, 2000.

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Wilbur, Todd. Super secret restaurant collection: A succulent serving of original kitchen clones from America's favorite restaurant chains. Plume, 2006.

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Book chapters on the topic "From the Night Kitchen (Restaurant)"

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Kelly, Alan. "The Kitchen and the Lab." In Molecules, Microbes, and Meals. Oxford University Press, 2019. http://dx.doi.org/10.1093/oso/9780190687694.003.0020.

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To this point, my focus has been largely on the transformations and processes that convert raw materials and ingredients into packaged final food products, while considering the relationships between such a scale and what happens in the kitchen. I believe that food science is food science whether it happens on a 10-tonne scale in a factory or in a kitchen at home or in a restaurant. It is just a matter of scale. But is this really a defensible proposition? As pointed out several times already, all food products consist of a set of raw materials and ingredients, which we submit to a process or series of processes and then place in a package in which it should remain safe and suitable for consumption for a defined period of time. What about a meal? Ingredients and raw materials, check, just taken from a larder, fridge, or freezer. Processes? Check, just maybe a different set and scale, as will be discussed. Package and storage? No, but one could say the plate, room, atmosphere, and a million other elements of presentation of a dish at home or in a restaurant are the package. Likewise, being able to maintain a shelf life may not be a priority, but it is usually regarded as a good thing when safety for the eater is guaranteed, while we often hope that those leftovers we put in the fridge or bring home in our doggy bags will retain some form of safe edibility for at least a while. Food science is science above all else, whatever scale it happens on. In the kitchen, our raw materials, animal or vegetable in particular, are products of biology, while the reactions that take place on plate or during cooking (or other processing steps) are driven by chemistry, and physics determines what happens when we heat, cool, mix, or all the other things we do. Like I said in the Introduction to this book, even the humblest kitchen is a highly scientific environment, and every meal is an experiment.
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Padoongpatt, Mark. "Too Hot to Handle?" In Flavors of Empire. University of California Press, 2017. http://dx.doi.org/10.1525/california/9780520293731.003.0004.

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This chapter explores the Thai restaurant boom in Los Angeles in the 1970s and 1980s to show how Thais grappled with U.S. racial, gender, and class structures through the food-service industry. The boom, coupled with new patterns of discretionary spending, turned Thai restaurants into culinary contact zones where sensory experiences reestablished racial boundaries and sustained racial thinking and practices. To distinguish Thai food from other Asian cuisines, Thai restaurateurs—along with white food critics—used race, ethnicity, and nation to produce novelty and product differentiation in the marketing of Thai cuisine. In explaining to the American public how Thais were unique from other Asians based on what they cooked and ate, they relied on taste and smell to construct Thais as an exotic non-white Other. The chapter also discusses how Thai restaurants reinforced, created, and masked gender and class divisions within the community through labor practices behind the kitchen door.
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Freeman, Daniel, and Jason Freeman. "Conclusion: Or, Enjoy the Fruit." In Paranoia. Oxford University Press, 2008. http://dx.doi.org/10.1093/oso/9780199237500.003.0010.

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October 1, 2007 and London is in the grip of another terrorism alert. Shoppers in Soho are sparked into panic by a strange noxious-smelling cloud. Suspecting the capital is under chemical attack, the emergency services cordon off roads and evacuate the area. Meanwhile, firefighters wearing breathing apparatus begin a three-hour search for the source of the stench. This eventually turns out to be the Thai Cottage restaurant where, until he’d been asked to leave his kitchen, chef Chalemchai Tangjariyapoon had been midway through preparing a batch of nam prik pao. ‘We only cook it once a year—it’s a spicy dip with extra hot chillies that are deliberately burned’, he said later. ‘To us it smells like burned chilli and it is slightly unusual. I can understand why people who weren’t Thai would not know what it was but it doesn’t smell like chemicals. I’m a bit confused. ...When we came back at 7.30 p.m. we saw the door had been smashed and there were fire brigade and police waiting outside. I was a bit scared but they were very nice about it.’ Should you wish to have a go at making the abovementioned Thai dip, you will need charred chillies, garlic flakes, dried shrimps, palm sugar, shrimp paste, tamarind, and vegetable oil. But then again, given Mr Tangjariyapoon’s experience, you might prefer to let the experts handle it. Provided they still dare. Because, as the staff of the Thai Cottage know only too well, right now we’re more than a little jumpy. Threats seem to loom at us from all quarters. And of course sometimes it’s right to be cautious. Lurking within the kitchen of the Thai Cottage was nothing more sinister than a superspicy savoury dip, but Londoners are well aware of the havoc terrorists can wreak. Muggers, vandals, delinquent teenagers, paedophiles, rapists, corrupt officials, malicious colleagues, gossips, spies, and blackmailers—none of these are entirely the figment of our fevered imaginations. The trick, of course, is to keep a sense of perspective, recognizing that these kinds of dangers are rare and taking that on into a calm and measured assessment of risk.
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Cousins, John, David Foskett, David Graham, and Amy Hollier. "Operational areas, equipment and staffing." In Food and Beverage Management 5e. Goodfellow Publishers, 2019. http://dx.doi.org/10.23912/9781911635109-4142.

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Creating new operations, or renovating existing ones, means being involved in developing new concepts or rethinking old ones. This can include activities such as developing new menus, beverage lists and rethinking approaches to production and service, as well as concepts and design ideas which can be innovative and creative in approach, or follow a tried and proven delivery format. This in turn leads to reconsidering plant, and equipment such as crockery, glassware and cutlery, through to staff uniforms, and so on. Other trends in restaurant design have included the opening up of the kitchen to be viewed by the customer, as part of the total dining experience, with some fine dining restaurants offering the opportunity to sit at the chef’s table as part of the meal experience, a reorientation of the role of the chef as they become part of the customer dining interaction. There are also the minimalistic New York loft style restaurants. Traditional plates have been replaced by food presentation on wooden boards, glass plates, marble squares and slate, which can offer novel service concepts, and for some, a unique and exciting customer experience, but for others an unnecessary move away from traditional approaches to presentation. It is important to be abreast of new food service approaches. It is the innovator who is able to capture the new market share, but the earlier adopter can capitalise on it and bring it to market before the product life cycle wanes.
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Rosenstein, Donald L., and Justin M. Yopp. "Neill’s Dilemma." In The Group. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780190649562.003.0005.

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“Dad, you cannot be serious!” Julie had made what she thought was a simple request: Could she go to the hockey game with her friends on Friday night? To her father, Neill, it was a very big deal. That Friday would be the first anniversary of the death of his wife (Julie’s mother), Deanna. Neill had spent weeks figuring out just the right way to mark the date, ultimately deciding to take his four children to visit the gravesite, release balloons, and then have dinner at what had been Deanna’s favorite restaurant. Most importantly, they would spend the day together as a family, something Deanna would have liked. Now, with the anniversary only a week away, his fifteen-year-old daughter wanted out. “Are you really saying that I can’t go?” Julie asked again. “That’s exactly what I’m saying,” Neill said tersely. “You do realize why next Friday is so important, right?” When he questioned whether she cared more about going to a hockey game than honoring her mother, Julie became indignant. She shot back that just because she wanted to hang out with her friends did not mean she had forgotten about Mom. The argument escalated quickly. Neill was resolute; like it or not, she would be spending next Friday night with her family. Julie stormed off to her room and slammed the door. For the next several days, they barely spoke to each other. Neill could not believe his daughter was acting as if the first anniversary of her mother’s death was just another day. Still, he hated that they were arguing. He knew that Julie was grieving too and he worried, not for the first time since Deanna died, that his initial reaction had been unnecessarily harsh. Neill felt lost and alone. As he had done from time to time over the past year, he lay down on his bed, looked up, and talked aloud to Deanna. But the one-way “conversation” brought little clarity. The next night, Neill attended a support group for men who were widowed fathers raising children on their own.
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"Semantic Web Services for Simulation Component Reuse and Interoperability." In Organizational Advancements through Enterprise Information Systems. IGI Global, 2010. http://dx.doi.org/10.4018/978-1-60566-968-7.ch021.

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Commercial-off-the-shelf (COTS) Simulation Packages (CSPs) are widely used in industry primarily due to economic factors associated with developing proprietary software platforms. Regardless of their widespread use, CSPs have yet to operate across organizational boundaries. The limited reuse and interoperability of CSPs are affected by the same semantic issues that restrict the inter-organizational use of software components and web services. The current representations of Web components are predominantly syntactic in nature lacking the fundamental semantic underpinning required to support discovery on the emerging Semantic Web. The authors present new research that partially alleviates the problem of limited semantic reuse and interoperability of simulation components in CSPs. Semantic models, in the form of ontologies, utilized by the authors’ Web service discovery and deployment architecture, provide one approach to support simulation model reuse. Semantic interoperation is achieved through a simulation component ontology that is used to identify required components at varying levels of granularity (i.e. including both abstract and specialized components). Selected simulation components are loaded into a CSP, modified according to the requirements of the new model and executed. The research presented here is based on the development of an ontology, connector software, and a Web service discovery architecture. The ontology is extracted from example simulation scenarios involving airport, restaurant and kitchen service suppliers. The ontology engineering framework and discovery architecture provide a novel approach to inter-organizational simulation, by adopting a less intrusive interface between participants Although specific to CSPs this work has wider implications for the simulation community. The reason being that the community as a whole stands to benefit through from an increased awareness of the state-of-the-art in Software Engineering (for example, ontology-supported component discovery and reuse, and service-oriented computing), and it is expected that this will eventually lead to the development of a unique Software Engineering-inspired methodology to build simulations in future.
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Agrawal, Ravi. "The Great Indian Currency Scramble: Digital Money." In India Connected. Oxford University Press, 2019. http://dx.doi.org/10.1093/oso/9780190858650.003.0014.

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An hour before dawn on November 8, 2016—a Tuesday—Sarvesh Kumar woke abruptly from what had been restless sleep. As he propped himself up on his charpoy, he told me, his eyes adjusted to the darkness of his tiny room, tucked away in a slum near New Delhi’s prosperous Vasant Kunj neighborhood. It was, he recalls, pitch black. Kumar’s inability to see enhanced his other senses. His ears picked up a chorus of mournful howls from the stray dogs roaming the streets some distance away. A few seconds later, he began to take account of a gentle rumble of snoring. Bandhana, his wife, was still asleep beside him. The next stimulation to hit him, he said, was that of smell: they had saved leftovers from dinner in a small dish, placed on the floor in one corner of the bedroom. (There was no kitchen, no fridge, no cupboards.) The smell of stale dal and starchy rice lingered in the air, mingling with the stench of urine from the latrine right outside. The apartment’s only toilet had no working flush, just a mug and a bucket with which to pour water. At night, Kumar’s father—who slept in the next room—would get up to urinate in the dark, sitting on his haunches and peeing all over the cramped toilet floor. Kumar was only twenty-two years old but looked much older. He was developing a hunch. His gray shirt and trousers—both made of the same rough, fraying cotton—seemed to fall over his limbs like oversized bags. Life was wearing him down. Kumar was working sixteen-hour shifts driving a three-wheeled auto-rickshaw, seven days a week. Ever since he had gotten married and brought Bandhana to join him in the city, his expenses had ballooned. His father, meanwhile, was working less and less, his health and eyesight beginning to fail him. Asha Ram Kumar worked as a chauffeur for a family nearby in Vasant Kunj. He had recently bumped their car into a lamppost. Any day now, Kumar told me, his father would lose his job.
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"without paying for the meal but that he decided to stay on being told about the police being summoned. He was subsequently indicted under s 3 of the Theft Act 1978 with making off from the restaurant without paying for the food and wine which had been consumed. On a submission of no case to answer: Held: ‘Makes off’ refers to making off from the spot where payment is required or expected. What is the spot depends on the circumstances of each case. In this case the spot was the restaurant. The jury would be directed that it was not open to them to find the defendant guilty of the offence on the indictment but that it was open to them to find him guilty of an attempt to commit the offence. R v Brooks and Brooks (1982) 76 Cr App R 66 (CA) Facts: The appellants, father and daughter, along with a person named Smith, had a meal together one evening in the upstairs room of a restaurant. At 10.30 pm the daughter was seen leaving the premises in haste. The manager went upstairs and saw the two men were not there but found Smith downstairs waiting outside the men’s lavatory. Nearby was a door inside the premises which led into the yard. Smith made no comment when asked about the unpaid bill but, after entering the lavatory, later made off through the outer door. The manager chased after him and asked him to come back. While they were re-entering the restaurant, the father came out of it. All three then went back inside. All the father could offer for payment for the bill of £8.52 was a cheque for £130 in his favour, which later turned out to be valueless. Smith said in the father’s hearing that the payment was not due from him, Smith. When the daughter was later interviewed by the police she maintained that Smith had met them earlier that night for the first time and had generously offered to treat her and her father to a meal. Both father and daughter were charged with making off without payment contrary to s3(1) of the Theft Act 1978." In Sourcebook Criminal Law. Routledge-Cavendish, 1996. http://dx.doi.org/10.4324/9781843143093-199.

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Conference papers on the topic "From the Night Kitchen (Restaurant)"

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Piccoli, Gabriele, and Joaquin Rodriguez. "Digital strategic initiatives: conceptualization and illustration." In Enabling Technology for a Sustainable Society. University of Maribor Press, 2020. http://dx.doi.org/10.18690/978-961-286-362-3.4.

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This essay responds to calls for discerning so-called IT “x” and digital “x” phenomena. Research in this area promises to make an important contribution since the emergence of digital “x” labels runs the risk of diluting the core of IS literature. Our paper advances a preliminary definition of key constructs: digital strategic initiatives and digital resources, differentiating the latter from traditional conceptualizations of IT or IS resources. It also delineates two different approaches to the execution of digital strategic initiatives: a) orchestration of digital resources and b) creation of novel digital resources. We demonstrate the first one with a case illustration of home grocery delivery and the second with the case of a dark kitchen provider in the restaurant industry.
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