Relevant bibliographies by topics / Professional kitchen

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Professional kitchen'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Professional kitchen"

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Tikkanen, Irma. "Steps towards an organic professional kitchen." Nutrition & Food Science 42, no. 3 (2012): 181–88. http://dx.doi.org/10.1108/00346651211228478.

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Chan, Eric S. W., and Louisa Lam. "Understanding attributes affecting selection of private kitchens." International Journal of Contemporary Hospitality Management 21, no. 7 (2009): 854–75. http://dx.doi.org/10.1108/09596110910985322.

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PurposePrivate kitchens have grown significantly in the past few years in Hong Kong and have become popular in the catering industry. This study aims to examine the expectations and perceptions of private kitchen diners regarding their dining experiences.Design/methodology/approachA descriptive research design and a cross‐sectional survey were used. Face‐to‐face interviews were conducted with 167 respondents in four main business districts in Hong Kong. The first section of the questionnaire included some screening questions. In the first part of the second section, respondents were asked to r
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Ko, Wen-Hwa, and I.-Fan Hsiao. "Development the Food Safety and Sanitation Competences Indicators for Foodservice Employees." Management and Organizational Studies 4, no. 2 (2017): 1. http://dx.doi.org/10.5430/mos.v4n2p1.

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This study investigates the competence indicators for managers and kitchen staff of food safety and hygiene from anew perspective in order to establish competence indicators in further compliance with the existing requirements forfood safety and hygiene. After a three-round Delphi method questionnaire, this study integrated the opinions of 20experts and established the indicators of food safety and sanitation competences for foodservice employees. Theresults show that, for managers, management competence is more important than professional or core competences,while professional competence is t
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Balkaran, Rishidaw, and Andrea Giampiccoli. "National Scarce Skills within the Professional Chef’s Sector in South Africa." Journal of Education and Vocational Research 4, no. 7 (2013): 209–13. http://dx.doi.org/10.22610/jevr.v4i7.121.

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Since 1994, South Africa has witnessed an exceptional growth of the tourism sector. The hospitality sector is following a same positive trend however, there is not an appropriate growth of its human resources. South Africa, as many other countries, suffers a skills shortage of catering employees such as executive chefs and cooks. In addition, the historical context of South Africa has produced a specific skewed demographic picture of kitchen staff that now needs to be rebalanced. The skills shortage of kitchen staff could seriously affect the quality of service of the growing hospitality secto
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Kannike, Anu, and Ester Bardone. "Köögiruum ja köögikraam Eesti muuseumide tõlgenduses." Eesti Rahva Muuseumi aastaraamat, no. 60 (October 12, 2017): 34–60. http://dx.doi.org/10.33302/ermar-2017-002.

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Kitchen space and kitchen equipment as interpreted by Estonian museums Recent exhibitions focusing on kitchen spaces – “Köök” (Kitchen) at the Hiiumaa Museum (September 2015 to September 2016), “Köök. Muutuv ruum, disain ja tarbekunst Eestis” (The Kitchen. Changing space, design and applied art in Estonia) at the Estonian Museum of Applied Art and Design (February to May 2016) and “Süüa me teeme” (We Make Food) at the Estonian National Museum (opened in October 2016) – are noteworthy signs of food culture-related themes rearing their head on our museum landscape. Besides these exhibitions, in
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W., G. "Book Review: The Professional Chef's Guide to Kitchen Management." Cornell Hotel and Restaurant Administration Quarterly 26, no. 3 (1985): 86. http://dx.doi.org/10.1177/001088048502600303.

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Higgins, Michael, Martin Montgomery, Angela Smith, and Andrew Tolson. "Belligerent broadcasting and makeover television: Professional incivility inRamsay’s Kitchen Nightmares." International Journal of Cultural Studies 15, no. 5 (2011): 501–18. http://dx.doi.org/10.1177/1367877911422864.

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Bartz, Christina. "Der Computer in der Küche." Zeitschrift für Medien- und Kulturforschung 9, no. 2 (2018): 13–26. http://dx.doi.org/10.28937/1000108172.

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Der Honeywell Kitchen Computer von 1969 ist einer der ersten Rechner, der für den Heimgebrauch hergestellt wurde. Schon allein aufgrund seines wenig benutzerfreundlichen Interfaces, das im Widerspruch zur nicht-professionellen Nutzung in der häuslichen Sphäre steht, stellt er eine Kuriosität dar. Zugleich weist er Aspekte auf, die die Idee eines Computers zu Hause plausibilisieren. Dazu gehört u.a. die Gestaltung des Interfaces, aber auch die Küche als Ort der heimischen Arbeit. In 1969, the Honeywell Kitchen Computer was the first data processor that was built explicitly for home use. Resembl
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Ko, Wen-Hwa, and Min-Yen Lu. "Evaluation of the Professional Competence of Kitchen Staff to Avoid Food Waste Using the Modified Delphi Method." Sustainability 12, no. 19 (2020): 8078. http://dx.doi.org/10.3390/su12198078.

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Avoiding food waste has become an important development trend nowadays, and the concept of sustainable cooking is becoming more and more important. How to integrate the concept of surplus food into the catering industry is, in reality, a topic of concern in all walks of life. This study discusses the indicators of professional competence that kitchen staff should have in cooking, from the perspective of surplus food. In this study, literature review, interviews, and the modified Delphi method were used to evaluate the importance of the indicators. After three rounds of the Delphi method analys
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Kiester, Elizabeth. "Taking the Heat: Women Chefs and Gender Inequality in the Professional Kitchen." Contemporary Sociology: A Journal of Reviews 45, no. 4 (2016): 448–49. http://dx.doi.org/10.1177/0094306116653953y.

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Dissertations / Theses on the topic "Professional kitchen"

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Howard, Julia. "Kitchen Justice: Gender Difference in Building Common Ground." Scholarship @ Claremont, 2014. http://scholarship.claremont.edu/scripps_theses/381.

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In my thesis I interviewed female chefs and asked them to share their pathway to becoming a professional chef and/or restaurateur. I found in my research that women's experiences within the domestic kitchen have been documented and recorded, as they are seen as the gatekeepers of that space within the home. However, though women have moved into working in commercial kitchens the stories that the media highlights and records are of women and cooking within the domestic kitchen. I want to begin to build a second volume of stories, of women’s lives, work and experience around cooking within the p
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Scott, Alison Elizabeth. "From the parlour to the kitchen : a study of the transformative potential for further education teachers of continuing professional development." Thesis, University of Nottingham, 2017. http://eprints.nottingham.ac.uk/47070/.

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A pervasive audit culture within English Further Education (FE) Colleges from 1992 has meant that the content of continuous professional development (CPD) for further education (FE) teachers has been largely determined by the themes and concerns of inspection. Viewed through the lens of Jürgen Habermas’s theory of ‘communicative action’, it is argued that FE teachers’ practice has been dominated by external and internal structural constraints, exacerbated by the workings of hegemony by which teachers have been made complicit. It is shown that audit-driven management practices have focussed on
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Benemann, Nicole Weber. "Histórias de cozinha : uma etnografia gastronômica." Universidade Federal de Pelotas, 2017. http://repositorio.ufpel.edu.br:8080/handle/prefix/3423.

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Submitted by Kenia Bernini (kenia.bernini@ufpel.edu.br) on 2017-05-11T21:30:43Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Nicole_Weber_Benemann_Dissertação.pdf: 2359996 bytes, checksum: db23f085da981f8b1326cdd00f924da8 (MD5)<br>Approved for entry into archive by Aline Batista (alinehb.ufpel@gmail.com) on 2017-05-12T12:19:43Z (GMT) No. of bitstreams: 2 Nicole_Weber_Benemann_Dissertação.pdf: 2359996 bytes, checksum: db23f085da981f8b1326cdd00f924da8 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5)<br>Approved for entry
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Fonseca, Sérgio Ademar. "Ingredientes da Aprendizagem Social: um estudo na cozinha de um restaurante da grande São Paulo." Universidade Presbiteriana Mackenzie, 2013. http://tede.mackenzie.br/jspui/handle/tede/815.

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Made available in DSpace on 2016-03-15T19:31:02Z (GMT). No. of bitstreams: 1 Sergio Ademar Fonseca.pdf: 2957098 bytes, checksum: d1fe4cf210af758dbf902c166792783d (MD5) Previous issue date: 2013-11-19<br>Fundo Mackenzie de Pesquisa<br>This study aimed to seek answers to the following research question "How does the learning process of professional from a kitchen of a restaurant occurs, what are the elements which characterizes it as social learning and what is the role of the Head Chef in this process?". To be able to answer the question, a general objective was established to perform the des
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Pagano, Jennifer Hoolhorst. "The evolution of Sunset Magazine's cooking department: The accommodation of men's and women's cooking in the 1930s." Scholarly Commons, 2019. https://scholarlycommons.pacific.edu/uop_etds/3575.

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The Western regional magazine Sunset has been published under a series of owners and publishers since 1898. In 1928, Sunset was purchased by Lawrence Lane, a Midwestern magazine executive who transformed it from a failing turn-of-the-century, general interest publication about the West, into a successful magazine about living in the West for the Western middle-class. Sunset had always been a magazine for men and women, and one that appealed to both male and female intellectuals at the time Lane purchased it. Lane and his editors attempted to interject more rigid middle-class ideals into a maga
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Calderon, Gomez Albercely Nathaly. "Ergonomic assessment of the activities developed by the canteen professionals of a Portuguese university: study of the main WMSD risk factors." Master's thesis, 2019. http://hdl.handle.net/1822/64107.

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Dissertação de mestrado em Human Engineering<br>Work-related musculoskeletal disorders (WMSD) are currently one of the main causes of absenteeism related to health problems. Taking into account that he work was carried out in an industrial kitchen, where different types of activities are performed, this study aims to identify and characterize the activities to evaluate the ergonomic risks to which the employees are exposed. Those risks are associated to postures, repetitive movements, manual handling of loads, among others. The analysis allows giving recommendations to reduce the risk of musc
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Books on the topic "Professional kitchen"

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Professional kitchen design. Craftsman Book Co., 1995.

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Dreesen, Laura. Math for the professional kitchen. Wiley, 2011.

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Michael, Nothnagel, Wysocki Susan, and Culinary Institute of America, eds. Math for the professional kitchen. Wiley, 2011.

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Douglas, Sutherland. Professional catering: Cookery and kitchen practice. Pitman, 1987.

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1950-, Knight John Barton, and Salter Charles A. 1947-, eds. The professional chef's guide to kitchen management. Van Nostrand Reinhold, 1985.

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From a baker's kitchen: Techniques and recipes for professional quality baking in the home kitchen. Aris Books, 1988.

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Bob Warden's Ninja master prep professional cookbook: 150 professional recipes to rule the kitchen! Dynamic Housewares, 2010.

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Epstein, Becky Sue. Substituting ingredients: An A to Z kitchen reference. 2nd ed. Globe Pequot Press, 1992.

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1945-, Klein Hilary Dole, ed. Substituting ingredients: An A to Z kitchen reference. 3rd ed. Globe Pequot Press, 1996.

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Baker-Clark, Charles Allen. Profiles from the kitchen: What great cooks have taught us about ourselves and our food. University Press of Kentucky, 2006.

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Book chapters on the topic "Professional kitchen"

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Orso, Valeria, Daniele Verì, Riccardo Minato, Alessandro Sperduti, and Luciano Gamberini. "Are Professional Kitchens Ready for Dummies? A Comparative Usability Evaluation Between Expert and Non-expert Users." In Lecture Notes in Computer Science. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-78468-3_28.

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"Recipes for the Professional Kitchen." In Serving People with Food Allergies. CRC Press, 2011. http://dx.doi.org/10.1201/b10915-13.

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Miller, Adrian. "Semisweet." In President's Kitchen Cabinet. University of North Carolina Press, 2017. http://dx.doi.org/10.5149/northcarolina/9781469632537.003.0004.

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The presidential kitchen employed a number of free African Americans who worked side-by-side with enslaved people and indentured servants. After Emancipation, African Americans dominated the White House kitchen staff, and upon several occasions, the entire culinary workforce. These cooks come to the White House due to professional merit they possess, not the happenstance of being enslaved by the incumbent president. Still, these cooks faced a number of challenges and barriers, inside and outside of the White House, due to racial prejudice. The chapter chronologically profiles James Wormley, Lucy Fowler, Laura "Dollie" Johnson, Alice Howard, John Moaney and Zephyr Wright. These profiles indicate how they overcame various racial challenges. This chapter includes recipes for Pedernales River Chili, and President Eisenhower's Old-Fashioned Beef Stew.
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Lindenfeld, Laura, and Fabio Parasecoli. "Autonomy in the Kitchen?" In Feasting Our Eyes. Columbia University Press, 2016. http://dx.doi.org/10.7312/columbia/9780231172516.003.0003.

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Considers instead the relationship between women and food, in professional and domestic environments. Cooking is presented as a way for women to assert themselves and their independence, while at the same time allowing unconventional negotiations of gender, class, and race with their environment. Fried Green Tomatoes (Avnet, 1999), No Reservations (Hicks, 2007) and its German predecessor Mostly Martha (Nettelbeck, 2001), Waitress (Shelly, 2007), The Ramen Girl (Robert Allan Ackerman, 2008), and Julie &amp; Julia (Ephron, 2009) present the lead (white) female characters as powerful and autonomous, but the films collectively work to undermine the characters’ political agency at the expense of their ability to function in the kitchen. As such, they tend to privilege a heterosexist perspective and elevate white characters over characters of color.
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Musgrove, Ann Terrill, Angela Gunder, Jessica L. Knott, et al. "Technology-Enhanced Exploratory Installations to Support Constructivist Professional Development." In Handbook of Research on Human Development in the Digital Age. IGI Global, 2018. http://dx.doi.org/10.4018/978-1-5225-2838-8.ch001.

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The growth in technology tools and their uses continues to grow at an exponential pace. Whether it is for personal or professional use technology is everywhere, and it is ubiquitous. It is changing the way we seek knowledge, interact with information, and process the world around us to construct our learning pathways. Technology has made it simple for us to be consumers of information, but how do we evaluate and synthesize this information to construct meaning and create value? The technology test kitchen is a curated and managed makerspace designed for exploratory installation where novices and experts engage in deep, meaningful, constructive uses of technology for teaching and learning. The goal of the test kitchen is acquisition of “native-expert” use of technology in support of authentic learning, engendering deeper levels of technological fluency within a constructivist professional development experience.
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Harris, Carmen V. "Still Eating in the Kitchen." In Written/Unwritten. University of North Carolina Press, 2016. http://dx.doi.org/10.5149/northcarolina/9781469627717.003.0010.

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With an essay that challenges the notion that processes can ever be neutral, Carmen Harris addresses the issue of bureaucratic racism and the resultant marginalization of African American faculty in historically white colleges and universities through processes of faculty governance. The essay illuminates the consequences of tribalism and bias masquerading under the guise of professional objectivity in an environment in which overt racism is frowned upon but also one in which systems intended to thwart inequality are applied by members of the majority to the disadvantage of people of color. These purportedly neutral practices are a barrier to entry to an institution and manages opportunities not just for existing faculty but for potential new hires by establishing criteria and procedures for recruitment, hiring, advancing and terminating members.
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Østergaard Rasmussen, Jens. "Sharing and Transmitting Taste in a Professional Danish Restaurant Kitchen." In Making Taste Public. Bloomsbury Publishing Plc, 2018. http://dx.doi.org/10.5040/9781350052710.ch-010.

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"3. Fitting In and Standing Out: Entering the Professional Restaurant Kitchen." In Taking the Heat. Rutgers University Press, 2019. http://dx.doi.org/10.36019/9780813571270-005.

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"Food, Nutrition and Kitchen Hygiene: ‘Why don’t people just follow professional advice?’." In Introducing the Sociology of Food & Eating. Bloomsbury Publishing Plc, 2019. http://dx.doi.org/10.5040/9781350022058.ch-008.

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Keeling, Kara K., and Scott T. Pollard. "“Beating Eggs Never Makes the Evening News”." In Table Lands. University Press of Mississippi, 2020. http://dx.doi.org/10.14325/mississippi/9781496828347.003.0009.

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In One Crazy Summer and its sequels P.S. Be Eleven, and Gone Crazy in Alabama, Rita Williams-Garcia tracks the movement of African-American diasporas, generationally and geographically, through changes in food preparation and consumption. This chapter examines the third novel in the series first, showing how Delphine, the protagonist, becomes aware that her family’s identity is grounded in the deep roots of southern country foodways, dependent on personally raised or locally produced foods (especially milk and eggs) that are usually slow-cooked. The middle novel demonstrates the popularity of post-war convenience foods, cooked quickly and simply to match the faster tempo of urban life common to the generation that had made the Great Migration. The first novel, set in urban Oakland in the revolutionary year of 1968, shows the revolutionary power of food, most overtly through the Black Panthers’ breakfast program, which sought to better life for urban families by improving poor nutrition as well as to empower them politically. The novel also presents the deconstruction of the traditional kitchen: Cecile, the mother of Delphine and her sisters, rejects and revises the “yoke” of women’s service to men and family by making her kitchen into an art studio, redefining it as a new space that is both maternal and professional.
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Conference papers on the topic "Professional kitchen"

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Gentili, Enzo, Francesco Aggogeri, and Marco Mazzola. "The Improvement of a Manufacturing Stream Using the DMAIC Method." In ASME 2006 International Mechanical Engineering Congress and Exposition. ASMEDC, 2006. http://dx.doi.org/10.1115/imece2006-14469.

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The need for globalization, the saturation and instability of markets, the life-cycle time reduction of products and the customer demands have been the main factors that have contributed to a radical change of management conceptions and strategies. In this context the application of improvement methodologies, which suggest techniques and methods to organize and manage the manufacturing and service of industrial processes, is essential to increase the business performance. The purpose of this paper is to show the main steps to improve the efficiency and effectiveness of the manufacturing stream
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Ferreira, A., A. Lança, D. Barreira, F. Moreira, J. Almeida, and T. Neves. "Occupational exposure to chemical agents released on cooking processes at professional kitchens." In Selected Contributions From the International Symposium Occupational Safety and Hygiene (Sho 2017). CRC Press/Balkema, 2017. http://dx.doi.org/10.1201/9781315164809-105.

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