...Summary of Tales of a Soup Kitchen for the Homeless The homeless are the faceless people in our society that walk the streets everyday in our cities. The article that will be summarized delt with this important issue of homelessness. The article was entitled,“Tales of a Soup Kitchen for the Homeless.” This article was a very in-depth study on a homeless shelter and the people who use it every day. This article is very good at studying the life of a homeless person, and the struggles that they go through. I know that being homeless is one of the toughest life’s that can be lived that is why this Ethnographic study was so interesting to me. Daily Refuge was created in 1989 (originally funded by a local church as an outreach project) to...
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...Progresso You Gotta Taste this Soup Progresso grew from an Italian Import Company to a Quality Soup Company with an Italian Heritage. The company seal and name Progresso (meaning “progress” in Italian) was designed to communicate the vision of progress, a cornerstone of the Progresso philosophy. The first Progresso soups were taken from real family recipes; made with the same ingredients and in the same way as the homemade soups. In 1949 Progresso introduced the first canned ready-to-serve soup in America and has grown to become the No. 1 ready-to-eat soup brand in America by using quality ingredients. Progresso continues to build on its rich history of flavorful products that delight the consumer. Gender & Age: Their commercials appear to target both men and women - mostly women. Those who are middle aged as opposed to teen and younger or senior citizen and those who are looking for something that is nostalgic and from their past. The reason I think they appeal mostly to women is because their message is positive and focuses on how it can improve and help a women’s life. They involve them with the brand and tell stories that resonate with females. One commercial shows a woman in a wedding dress calling to tell the Progresso Soup kitchen thanks for the help to achieve that goal. When the kitchen asks when’s the big day, she says “Oh, it was years ago, but the dress still fits!” Education & Income: I’m assuming their education levels are higher than high school...
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...CHAPTER I Technical Aspect This chapter describes the activities to be done before the business will operate as a business. -Target Opening Date: July 1, 2009 Table 1 Pre-Operational Activities |Business Plan |Target Dates | |Renovation of the Business Space |June 8- 15, 2009 | |Application of Permits and Licenses |June 11-25, 2009 | |Selection and Buying of Equipment and Office Furniture |June 16-25, 2009 | |Arranging and Positioning of Equipment and Furniture |June 26-27, 2009 | |Trial Operation |June 28, 2009 | |Normal Operation |July I, 2009 | | | | Table I shows the different activities that “YOUR CHOICE FOOD SERVICE” will have to accomplish from the month of June 2009 until the business will start on July 1, 2009. It reflects the planned activities before the...
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...KATHY’S HOME When a person is a good cook, he or she is usually a clean person as well. However, in Kathy’s case, the opposite turned out to be true. The first time Kathy and I got to know one another was at the VA Medical Center. The afternoon staff at the VA Medical Center decided to have a Memorial Day potluck for those working on that day. The employees working on the holiday drew sticks to decide what each would bring to the potluck. Kathy would bring beef stew, Tucker—corn muffins, Sandy—turnip greens, Maggie—potato salad, Amy—barbecue rib tips, Wendy—soft drinks, plates, and the table coverings, and I would bring a lemon cheesecake. When Memorial Day came, one of the staff members, Maggie, decorated the tables in the nurses’ lounge. On one of the tables, Maggie laid out the plastic plates, utensils, napkins, and cups together. Pepsi Cola, Coca Cola, Sprint, Faygo, and Mountain Dew cans chilled in a large size styrofoam cooler filled with ice on the floor. Maggie turned down the slow cooker from hot to warm and added Kathy’s beef stew to the second table along with all the other food. Two square tables surrounded by round tables were all covered with white table cloths. Maggie had the tables decorated beautifully. The plates and napkins were solid blue and trimmed with flowers, with the forks and spoons matching. As some of us put our patients to bed, others went to the nurses’ lounge to enjoy the food we’d all brought. When it was time for me to have a break, I went...
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...4/28/13 Menu Cream of Broccoli Soup Chicken Picatta Cauliflower with Lemon Sauce Roasted Red Bee potatoes and onions 6:55 S.S.O., I grabbed five cutting boards placed them on the metal table. Next I got seven towels. Five for the cutting boards damp not soaking. The other two are for the sanitation buckets that I then went and filled up. Next Brian checked the Grill flat top and brassier to make sure everything was on. 7:00 Cafeteria we all gathered and started to talk about the menu for today and its priorities. I was asked what our first priority was, it was the chicken. Next we spoke about the soup. I did not know how to build it so Stephanie was given the task. For the soup as I didn’t watch her make it she did explain how to. Get large stainless steel pot to avoid acids from eating away at the metal. Sweat onions in butter (3/4lb), then add broccoli after onions have sweated and let the broccoli cook almost tender. After that added 3/4 lb. of flour plus seasoning. Next is to add cold stock slowly (1 1/2 gallons). Bring to a simmer then would take the immersion blender to cream it and then add the cream. 7:15 we got into the kitchen people got assigned to stations and chef went to get the products for today and tomorrows mirepoix. 7:20 Chef asked me to get Salt, Pepper. Parsley Flakes, Paprika and breadcrumbs. This was used to coat the chicken. Usually you would do Dry Wet Dry method to properly coat/bread...
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...Reading Response: Repulsive Dinners Vanessa Allen After reading Repulsive Dinners, I started to think about one of the times that I have been invited to someone’s place. All week I was looking forward to going over to a friends place for dinner, I had been told she was a great cook. So I showed up at 5:50 pm and it looked like she was not ready to entertain. Table was not cleared or set, the kitchen looked like a time bomb went off in there. A few moments later more guests arrived. So as we sat in the living room by ourselves, our host missing in action, same for the hors d’oeuvres. We introduced ourselves and talked among ourselves. After about 30 mins or so we could smell something that was a mix of cooked cabbage and seafood. Our host finally arrived and led us to the table where we were met by a hot steaming bowl with a purplish colored liquid was inside. There was a plate of stale crackers that was passed around to eat with the soup. In the soup there was: undercooked carrots of different sizes, purple cabbage (that’s where the purple color came from), overcooked pasta, corn, onions, potatoes different sizes, and over cooked scallops, shrimp and squid. Like the characters in the story while at the first dinner “we ate in perfect silence, first in shock, then in amazement.” That was the main course. For desert we had pudding cups. I found myself at the local pizza parlor with a few of the guest...
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...I. Table of Contents II. Summary III. 1. Company Background a. Mission Statement: High quality, flavorful, handmade Italian dishes served in a warm, casual environment. Food and hospitality are the passions here, and service is engaging and generous. Authentic aromas and distinctive flavors emanate from a lively and interactive exhibition kitchen where each meal is prepared to order. Many of Carrabba’s recipes have been handed down in the Carrabba family for generations, originating from the family’s native Italy. Business Portfolio b. c. Pricing * Antipasti / Appetizers $7.50-11.90 * Zuppe & Insalate / Soups & Salads $4.00-14.00 * Pizzas $9.00-11.00 * From the grill $12.00-24.00 * Stuffed Pastas $13.50-17.90 * Signature Pastas $10.00-17.90 d. All food is sold at a restaurant as a dine-in meal, carryout order, or catering to an event. Restaurants are located in these states. Alabama Arizona Arkansas Colorado Connecticut Florida Georgia Illinois Indiana Kansas Kentucky Louisiana Maryland Massachusetts Michigan Missouri Nebraska Nevada New Hampshire New Jersey New York North Carolina Ohio Oklahoma Pennsylvania Rhode Island South Carolina Tennessee Texas Utah Virginia Wisconsin e. f. SWOT Analysis Strengths: * Good Customer Service * Clean Atmosphere * High Quality Food * Family Oriented Restaurant * Flexible with customizing...
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...Executive Summary “5 King Noodles” restaurant is the new innovative noodle restaurant in the market that totally differs from the other restaurants. “5 King Noodles” will mainly emphasize on unique and variety of noodles with the fresh and high quality. Our home-made 5 kinds of soup are naturally made from turmeric, pandanus leaf, butterfly pea, roselle, and lotus root with the nice different colors will be customize served with our natural home-made noodles. This could be the source of 5 King Noodles name. Consequently, our restaurant provides a various styles of soup with the natural home-made noodles in order to meet the customer’s needs and wants. For more reason, most of the people in Thailand increasingly concern on their health due to the obesity rate in Thailand keeps increasing every year. Our restaurant will be located in Siam soi 3 next to the “Digital Gateway”, one of the famous shopping and tutoring areas in Thailand. We select this location because as Siam area is well-known and many people love visiting there, especially teenagers and businessmen. So, if our restaurant could run the business there, we would have the large target customers since the teenagers always search for the nice restaurant with the cool dishes. If our first branch is going well, we would expand more branches in the nearer future through the famous department stores such as Central, The Mall, Terminal 21, and etc. “5 King Noodles” will also provide the very special dishes for who love...
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...Catering Theory 2 Question 1 What factors influence the visual effect food has on a customer? Explain your answer. I believe that personal preferences, background, religion, time of month and day even can influence the visual effect food has on a customer. The chef‟s responsibility is to present a dish that will be visually appealing to a wide variety of customers and in this respect the following techniques can be used: Contrast Harmony Simplicity Garnishes However, as outlined above in my opinion personal factors are key in the way customers perceive food visually. A very hungry individual might find a big portion visually stimulating but same cannot be said for an individual that is sick or on a special diet. A pork chop can be the most beautiful thing in the world for some, but for others that have religious constraints it can be a complete disaster. The examples can continue with positive stimuli for some being negative stimuli for others and in my opinion there can be as many factors influencing customers as there are customers so the combinations of stimuli is almost endless. Question 2 Why is it important that food is served at the correct temperature? I think it is important to serve food at the correct temperature mainly because two factors: a) Food safety. b) Food service principles that If we are to classify the two factors presented above I would be inclined to say that Food Safety should be the main factor why establishments choose to serve food at the correct...
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...Banquet Function & Catering Sionil, Vicsun Y. Sir. Alvin BLWC Date: July 15, 2013 1st year HRM KOREAN JAPCHAE Japchae was first made in the early 17th century, when the Joseon Dynasty was reigning in the Korean peninsula. When King Gwanghaegun hosted a big party at his palace, one of his lieges, Yi Chung, created this dish to please the king’s palate. The king liked this dish so much that he rewarded his liege by promoting him to the position of hojo panseo (hangul: 호조판서, hanja: 戶曹判書, equivalent to the Secretary of the Treasury). At the time, japchae was made with vegetables and mushrooms, such as sliced cucumber, shredded mu, and pyogo (shiitake) mushroom. Since the early 20th century, dangmyeon (cellophane noodles made from sweet potato starch) has become an integral and primary ingredient of this variety of japchae. INGREDIENTS * Starch noodles (“dangmyun”) * 150 grams of beef * 1 bunch of spinach * 1 medium size carrot * 1 medium size onion * mushrooms (5 dried shiitake and 1 package of white mushrooms) * 3 cloves of garlic * 7-8 green onions * soy sauce, sesame oil, sugar, pepper, and sesame seeds PREPARATION (Before Stir Frying) 1. Soak 5 dried shitake mushrooms in warm water for a few hours until they become soft. Squeeze the water out of them and slice thinly. 2. Slice a package of white mushrooms (2 cups’ worth). 3. Cut a carrot into thin matchstick-shaped pieces 5 cm long...
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... served with bean sprouts, green vegetables, slices of and crispy croutons. The noodles must be made with the water from one of the closely guarded ancient Cham wells hidden throughout Hoi An. ADDRESS: 24 THAI PHIEN STREET (local price, the most delicious) If you prefer a comfortable restaurant, you can come MORNING GLORY RESTAURANT ADDRESS: 106 NGUYEN THAI HOC STREET. 4. QUANG NOODLES The noodle is yellow or white in color and made from rice flour. It is mixed with shrimp, pork and vegetables, and topped with grilled rice paper and spices. This noodle dish is a complex mixture of flavors and texture. The vibrant wide yellow tumeric noodles, sesame rice crackers, roasted peanuts, fresh herbs, and flavourful. Unlike these noodle soups, mì Quảng is served with...
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...Southern Soul Restaurant Concept HTM 100 Professor Weiss A Southern Soul food restaurant located in the heat of Orangeburg Sc. Located near the colleges, downtown work environment bringing the students, workforce and their families for comfort Southern hospitality foods. Southern Soul is the perfect name to represent our down to earth southern hospitality and just the right amount of heart and soul we put into every one of our dishes. Mission: To provide our value customers high quality nutritional food and services in a friendly southern manner. Goals: A goal to raise $50,000 to buy modern day restaurant furnishings and equipment. We would like to create quality, consistency and security that would make Southern Soul the leading home style eatery in Orangeburg Sc, by doing so we would in a couple of years like to add a breakfast menu after the start of business progresses. The last goal is to create an everlasting menu and eatery that keeps our guest coming back and bringing friends and out or towners to eat with us at Southern Soul’s. Objectives: Our objectives are to make a profitable income within the first year. We would like to ensure customer satisfaction and build a repeat customer base. A Frequent diner card could be put into place to entice regular customers to come back more often. Market: To generate traffic we will have busier lunchtimes and dinner services. Serving lunch/snack specials and a full course dinner menu, incorporating curb-side service for...
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...Monday, April 18, 2011 Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta This is a compensated review by BlogHer and Kraft. Good morning, everyone! I have two fabulous recipes up for you today. This very Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta (who made up that long title?) and a cute little recipe for Rice Krispie Spring Treats. Included in the second post are some fun printable Spring tags for you to enjoy, if you so choose. Hope you enjoy both posts! Now...let's you and I talk some Crispy Chicken. Back in September of this year I had a wonderful opportunity. I joined part of the BlogHer team on a trip to Chicago where we met with the folks at Kraft Foods. While in the Kraft Foods Test Kitchen we were introduced to their new line of Philadelphia Cooking Creme. (Visit the Official site by clicking here) The texture of the Creme is quite a bit thinner than regular cream cheese making it easy to add to pasta, vegetables, potatoes, chicken, fish...the possibilities are endless really. The Cremes come in four flavors. Italian Cheese & Herb, Original, Savory Garlic and Santa Fe Blend. I have been eager to get my hands on some, and see what I could create! Now enter..... Crispy Chicken with Creamy Italian Sauce and Pasta. It's good. Really good! You can put this dinner together in just about 45 minutes. I found the Cooking Cream to be very flavorful and super easy to use. Two things I love...great flavor and ease of use....
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... Corey Hall 9/21/11 Jordan and I were playing hide and seek. He was seeking and I was hiding under my aunt's bed. I could hear my aunt calling for Jordan to come into the kitchen, so I followed him. Peeking around the corner, I could see a short, slim black women sitting in a chair at the kitchen table. When Jordan entered the kitchen she motioned for him to take a seat in the chair across from her. I could hear her asking him questions about his mom and things that had happened to him. They talked for about thirty minutes the she and my aunt exchanged words in private. Then my aunt turned to tell Jordan to get his belongings because he was going with the lady in the kitchen. I had a funny feeling the entire time the lady was talking to my cousin. I could tell something wasn’t right, because we never really have company and when we do they always tell us kids to go play. Today was different and I was scared of what would happen. As Jordan started to pack his things I started to cry. At the time I didn’t know why I was crying but it felt nesseccary. Once Jordan finished packing we took what seemed like the longest walk ever down the hall back to the kitchen where the lady was waiting to take my cousin away. "Ready to go?" Jordan didn’t respond he just turned around hugged me and said goodbye. I watched out of my grandparent’s window as the lady and my cousin disappeared down the porch into the dark...
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...Johnny st.hilaire My Dream House Johnny st.hilaire My Dream House ` DREAM HOUSE My dream house, what would it be what would it look like it, and most important where will I build it. I like the countryside wide open areas, maybe farm lands with some animals. But I do like the city life with the nose, rude people, and heavy traffic on the high way. There is pros and cons to both environment, the countryside close to no air pollution, but less services you need to travel more to access services. The pros and cons of the city life more cultural opportunities, more diversity of people, more opportunities for higher education, better services like trash collection, water and sewer, cons more crime, more pollution, higher costs living. So as you can see I am little undecided about my dream house so. I am just going to explain two type of dream houses and locations one countryside and one in the city. First the city it would most likely be in Broward County a lake front home of course “I love water”. It would be 3 story house because it’s very hard to build full basements here. So one of the floors would be more like a half basement because the property will have a 3 car garage. The outside of the house would be a dark brown wood siding, and then a simple rock base that goes up about 1 feet on the house to give the old house effect. The side facing the water would be all glass so we can always look out to the gorgeous...
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