Customer Service in Culinary Arts
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This 7 page paper looks at the topic by reviewing literature and then analyzing the issue. Many suggestions are made for improving customer service in businesses related to culinary arts. Attention is paid to restaurant management. Total Quality Management is briefly discussed. Bibliography lists 5 sources.
Filename: SA248cul.rtf

Cuts of and Fixins for Beef
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A 4 page essay on how the various cuts of beef are generally prepared. The paper posits that, although the use of beef has dropped, it is still popular and international. Recipes referenced include terriyaki stirfry, beef bourginnone, hamburgers, pot roast and goulash. Bibliography lists 6 sources.
Filename: Beef.doc

Desserts of the Middle Ages
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This 10 page paper provides an overview of specific types, purposes and cultural views of desserts in the Middle Ages. This paper integrates a view of the role that food played in Medieval times and the correlation between this general view and the types of desserts that were common. Bibliography lists 8 sources.
Filename: MHMedDes.rtf

Determining Yuppie Cuisine
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A 4 page paper that addresses the diversity of yuppie tastes in the culinary scene and describes why it is impossible to define a cuisine for yuppies, except that it includes everything. The paper posits that this is true because yuppies are investigative and supportive of diverse cultures. Bibliography lists 5 sources.
Filename: Yuppies.wps

Diet Analysis
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This 5 page paper undertakes a diet analysis of a health twenty one year only male over a two day prod using the interactive healthy eating index. The bibliography cites 1 source.
Filename: TEheteat.rtf

Evaluating a Restaurant
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This 4 page paper is a review of a visit to an Outback Steakhouse. The paper describes the visit from the arrival in the car park to leaving, looking at the environment, food and timing of the meal. The paper then assesses the potential areas of improvement. The bibliography cites 2 sources.
Filename: TEoutback.rtf

Fast Food Contributes to Obesity in America
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This 9 page paper looks at obesity and how fast food contributes to it. Suggestions for policy changes are made in respect to prohibiting fast food in schools, implementing advertising laws that prey on young people and taxing food for fat content. Bibliography lists 6 sources.
Filename: SA312ff.rtf

Food and Culture
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This 3 page paper examines two articles that examine food and culture. Belize and Trinidad are highlighted. Bibliography lists 2 sources.
Filename: SA807fod.rtf

Food and Globalization : Healthy Fare and Cultural Blends in Contemporary Society
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This 5 page paper examines the problem of globalization and food choices. Authenticity is the focus of attention. Bibliography lists 5 sources.
Filename: SA814fd.rtf

Food and Society: Eating Healthfully
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This 3 page paper examines two works about natural foods. How food is connected to globalization is highlighted. Bibliography lists 2 sources.
Filename: SA809eat.rtf

Food in the American South in the 1930s
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This 5 page paper discusses food in the American South in the 1930s, including common types of foods and influences on the food in the region. Bibliography lists 4 sources.
Filename: HVsofood.rtf

Food Safety
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This 5 page paper provides an overview of food safety. There is a focus on salmonella and appropriate governmental controls. Some history is included. While the paper focuses on food safety in America, other countries are referenced. Bibliography lists 3 sources.
Filename: SA217fd.rtf

France's Food Industry
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This 8 page paper provides an overview of the food industry in France. Some information on farming is provided and a section on organic foods is also included. Mad cow disease and the French government's reaction is also discussed. Bibliography lists 8 sources.
Filename: SA230Fr.rtf

Garlic
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An 8 page paper which examines the history and uses of garlic. Bibliography lists 4 sources.
Filename: RAgarlic.rtf

Genetically Engineered Foods: Process, Controversy and Environmental Concerns
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This is a 9 page paper discussing genetic engineering in food. Genetic engineering (GE) or biotechnology in food involves the process of inserting genetic material into plant or animal breeds in the hopes to develop certain positive characteristics within that breed; characteristics which may have previously taken generations to propagate in the breed. In addition to accelerating the breeding of certain characteristics in plants and animals, GE also involves the introduction of new genetic material within breeds in the hopes for developing new characteristics in breeds. Genetic engineering in food mainly involves the processes of disease and pest resistance in addition to increasing yield. While GE in food may appear to be a positive step toward increasing food yield and decreasing loss of breeds to disease which perhaps could be extended to decreasing world hunger and increasing farmers’ productivity, the manufacturing of genetically engineered food has come under a great deal of controversy. One of the major areas of concern is the “release” of new crops into the environment which have not been tested and little is known of the long term effects of any of the GE crops. Another area of concern is that larger corporations retain the patents on the GE processes which does not allow for the introduction of these processes on a global basis. GE foods have become very expensive and their manufacturing is restricted to a relatively few large corporations and countries in which profit seems to have become the major incentive for the production of GE foods. Lastly, many of the same companies which produce GE pesticide resistant crops are the same companies which also produce pesticides bringing into question the motivation and type of development of GE foods. Bibliography lists 6 sources.
Filename: TJgenfd1.rtf