The experience is this class has been a very interesting one. The encompassing of blogs into the course instead of essays was in interesting change of pace for me. It opened my eyes to the digital newspaper and opinions of people all over the country. Topics from food trucks, to social media, to fusion food techniques and even the food trends of the coming year. All things put aside I was glad to take this course now and not when it was all essays. Instead of dreading the class it actually made it rather interesting.
In the future I will use blogging and possibly even this site in order to further my knowledge of the food service industry. I can only hope the ever growing popularity of social media, my topic of choice, will grow and allow others to follow their favorite whatever. In conclusion I am interested in following numerous blogs on the Internet but if to chose one it would most likely be: http://www.italianfoodforever.com/. This blog breaks down a lot of Italian dishes to there bare state and then brings it back up again, it is a very interesting blog to get involved. I highly recommend it.
Wednesday, February 24, 2010
Importance of Blogging
Blogging is a new, but useful tool in any industry. Being in the food and beverage industry is it crucial to be on top of your game and always learning and coming up with new ideas and trends. Blogging helps industry persons to just that, but in a new and different way other than just reading articles. The invention and idea of blogging allows people from all over the country and world to talk about topics and view their opinions and ideas. This is great because you can have the insight and help from others, not just cold hard facts and one opinion from an article. I also think that blogging is a great new trend because it is always changing. Everyday there is a new comment or topic to read or write about. Keeping things fresh and new is very important in our industry and especially these economic times. I have enjoyed blogging with my classmates and will use this social tool to help me as I become an industry professional.
http://landis.foodtrends.com/
http://landis.foodtrends.com/
Tuesday, February 23, 2010
blog conclusion
I was worried about blogging assignment in this class. I don't like reading. So every time read a article and write down my opinion was my biggest problem. Also, finding a article was not easy for me. Blog posting assignment due coming was very stressful to me.
However, I learned how important it is to keep interest the food and beverage industry. Because, now I learned what is difference between fad and trend. Thes two is very important in food and beverage industry and I can get information from article. Shared to each group member's opinion was made me thought other side view. Blogging has made me interest about look up article and how much important to me.
Thursday, February 18, 2010
Final Blog
http://www.blogtoplist.com/rss/food-and-beverage.html
Throughout this trimester I must say blogging was the one assignment that I dreaded. Reading is my least favorite thing to do, however through blogging, it has grown on me when it comes to articles regarding the industry. I have learned how important it is to keep up with the industry through articles, other blogs, and even magazines because you never know when the new fad or trend will hit. The hospitality industry is one that is constantly changing and we as providers must be able to be ahead of those changes in order to satisfy our guests.
Some things I enjoyed while blogging was getting everyone's outlook on the same article. It is one thing to read an article and have your own views, but to be able to share everyones opinion either really opens your eyes to a view you did not have before or agree to disagree. Some things I honestly did not like was having a weekly deadline. Although I do understand we are in a class, I think it would have been better to just have five blog postings in by a certain date.
In conclusion, I feel blogging has opened my eyes to alot of things I would have never took the time to read or undertstand before this class. I think I can use blogging when it comes to my future career due to the fact that my indutry is always changing and there are always new trends and fads. I feel blogging can help me either keep up with them or forsee what is to come to be ahead of those things to better satisy my customers and employees.
Throughout this trimester I must say blogging was the one assignment that I dreaded. Reading is my least favorite thing to do, however through blogging, it has grown on me when it comes to articles regarding the industry. I have learned how important it is to keep up with the industry through articles, other blogs, and even magazines because you never know when the new fad or trend will hit. The hospitality industry is one that is constantly changing and we as providers must be able to be ahead of those changes in order to satisfy our guests.
Some things I enjoyed while blogging was getting everyone's outlook on the same article. It is one thing to read an article and have your own views, but to be able to share everyones opinion either really opens your eyes to a view you did not have before or agree to disagree. Some things I honestly did not like was having a weekly deadline. Although I do understand we are in a class, I think it would have been better to just have five blog postings in by a certain date.
In conclusion, I feel blogging has opened my eyes to alot of things I would have never took the time to read or undertstand before this class. I think I can use blogging when it comes to my future career due to the fact that my indutry is always changing and there are always new trends and fads. I feel blogging can help me either keep up with them or forsee what is to come to be ahead of those things to better satisy my customers and employees.
Wednesday, February 17, 2010
Epicurious Predicts Top 10 Food Trends //www.epicurious.com/articlesguides/blogs/editor/2009/11/epicurious-predicts-top-ten-food-trends-for-2010.html
When I began to read this article it brought me back to the conversation in class yesterday. They put things that will be coming into the light this year and place the trends of last year to the back burner. Though they are still popular they see them dying out later on this year. It interested me because they did not only talk about food, and health trends, but they also included jobs, drinks and cities. I must say this article really spoke of many subjects that we have covered in class or presentations in class so it was more so a refresher when it came to foods, health trends, and drinks. As far as the jobs and cities that was new to me and the explanations seem valid.
Tuesday, February 16, 2010
Hard cider makes a comeback
http://www.nrn.com/landingPage.aspx?coll_id=654&menu_id=1384
The article I felt had a great relevancy to the discussion we had in class today about the whole beverage trends. Hard Cider is starting to make a comeback in the states. In fact two weeks ago I visited a local bar and they had a hard cider as a special for the night. It was nice and mellow tasting, yet still had that nice mouth feel of apples and some spices. A chef in the article mentions that hard apple cider went from "nonexistent" to "finally on the radar", which is a good thing because a good hard cider is nearly as good as nice beer.
They compliment food very well and should not be passed up for just another sh!tty beer. In addition hard cider is a great alternative to beer or wine, having all the flavor with a lighter alcohol content. Newport, Rhode Island is home to the Newport Vineyards which makes an astonishing hard apple cider called Rhody Coyote, which is reasonably priced at just under $10 a bottle. I can only hope that restaurants will pick up on the trend adding hard apple, raspberry, or pear cider to their menus.
The article I felt had a great relevancy to the discussion we had in class today about the whole beverage trends. Hard Cider is starting to make a comeback in the states. In fact two weeks ago I visited a local bar and they had a hard cider as a special for the night. It was nice and mellow tasting, yet still had that nice mouth feel of apples and some spices. A chef in the article mentions that hard apple cider went from "nonexistent" to "finally on the radar", which is a good thing because a good hard cider is nearly as good as nice beer.
They compliment food very well and should not be passed up for just another sh!tty beer. In addition hard cider is a great alternative to beer or wine, having all the flavor with a lighter alcohol content. Newport, Rhode Island is home to the Newport Vineyards which makes an astonishing hard apple cider called Rhody Coyote, which is reasonably priced at just under $10 a bottle. I can only hope that restaurants will pick up on the trend adding hard apple, raspberry, or pear cider to their menus.
Restaurant trends for 2010
www.mayoclinic.com/health/restaurant-trends/MY01169
“Restaurants and Institutions” magazine came up with 20 new trends they predict to come forth in this year. One of the first predictions they made which I found intriguing was that chefs are starting to provide cheaper cuts of meat. I can see how this will be affective because of the economy right now, but I also wouldn’t expect all restaurants to lower their standards in a way like that.
Another prediction they have made for this coming year, is about midday dining. They see the brown baggers dwindling and returning to the restaurant scene for lunch breaks. This change has occurred and will keep occurring because more and more restaurants are offering “express lunches” for business people. These meals are items like sandwiches and sliders with sides of chips and cookies and a drink, all for a flat rate.
The last trend that is new and incoming that I found to be very interesting is the fact that many chefs are finding more and more items to deep fry. With many people on health kicks you wouldn’t think that deep fried items would be a large hit. Unknown to popular belief chefs are deep frying items like chicken and apple pies to even pickles.
“Restaurants and Institutions” magazine came up with 20 new trends they predict to come forth in this year. One of the first predictions they made which I found intriguing was that chefs are starting to provide cheaper cuts of meat. I can see how this will be affective because of the economy right now, but I also wouldn’t expect all restaurants to lower their standards in a way like that.
Another prediction they have made for this coming year, is about midday dining. They see the brown baggers dwindling and returning to the restaurant scene for lunch breaks. This change has occurred and will keep occurring because more and more restaurants are offering “express lunches” for business people. These meals are items like sandwiches and sliders with sides of chips and cookies and a drink, all for a flat rate.
The last trend that is new and incoming that I found to be very interesting is the fact that many chefs are finding more and more items to deep fry. With many people on health kicks you wouldn’t think that deep fried items would be a large hit. Unknown to popular belief chefs are deep frying items like chicken and apple pies to even pickles.
Subscribe to:
Comments (Atom)