Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 20 of 60 for “"Chefs"”.
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Chefs' Perceptions of Zero Waste Cooking in Restaurants
<p>The purpose of this study is to examine chefs’ perceptions and practices relative to current and potentially future efforts to decrease food waste. Through qualitative inquiry, this research aims to identify food waste reduction practices in Northwest Arkansas restaurants; chef’s perceptions of …
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The Heat Is On: Variations among Male and Female Chefs
… this research was to examine a group of fourteen chefs, half male and half female, to determine the differences in the way male and female chefs do their job. To get an understanding of the perceptions of the chefs I conducted in-depth interviews with seven male chefs and seven female chefs. …
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A curriculum needs assessment: Graduate study for corporate and research chefs
… degree level, for corporate and research chefs. Actual competencies, the importance of those competencies and the education needed for proficiency in those competencies was a secondary objective of the study. Foodservice professionals who are current members of the American Culinary …
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Chefs' perceptions of convenience food products in university food service operations
… dining setting. Respondents included 132 chefs representing ten dining facilities. The results indicate that even though the time and labor cost savings brought about by the use of convenience food products are perceived as advantageous, the implied consistency of the final product and …
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Cozinhar como ofício : chefs-artífices e o saber-fazer nas cozinhas profissionais
… analisar a dinâmica sociológica da relação entre chefs de cozinha e o conjunto de conhecimentos, técnicas e habilidades inerentes à cozinha profissional, considerando a completa imersão e comprometimento dos informantes desde o início de suas jornadas até a constante busca pela excelência. Nesse …
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L'élaboration d'un curriculum de français pour les chefs de mission sud-africains
This study aims to develop a French curriculum that is responsive to the specific needs of South African Heads of Mission. Firstly, the context highlights the role of Heads of Mission in the implementation of South Africa's foreign policy against the backdrop of the history of diplomacy and South …
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Pink and Dude Chefs: A Nutrition and Culinary Intervention for Middle School Students
<p>Pink and Dude Chefs: A nutrition and culinary intervention for middle school students</p> <p>Tianna Sheehan</p> <p>The prevalence of obesity in US adolescents has more than tripled in the past 35 years, and the greatest impact has been among low-income and minority racial/ethnic populations. …
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A recipe for balance or conflict: factors related to work-nonwork dynamics among chefs
… occupational factors and personal factors among chefs and head cooks and found that occupational demands generally had stronger relationships to outcomes of WNC and WNB than personal factors. The findings outlined from this research suggest that occupational demand information, as it relates to …
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Pink and Dude Chefs: Efficacy of an Online Train-the-Trainer Mechanism and Student Program Outcomes
… up these strategies.</p> <p>Pink and Dude Chefs (PDC) is an afterschool nutrition education and culinary skills program for middle-school adolescents aged between 11-14 years. The PDC online TTT platform trains lay instructors on program content and preparation, lesson delivery, and …
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A Multicultural Nutrition and Culinary Intervention for Middle School Students: Pink and Dude Chefs, Phase 2
… eating in adolescents.</p> <p>Pink and Dude Chefs, Phase 2, an eight-week after-school nutrition and culinary intervention targeted towards middle school students in a predominantly low-income, Hispanic community, was developed and evaluated. The curriculum called “Around the World” was …
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Network gastronomy: exploring the links between recipes, cuisines and chefs [Gastronomia e reti: connessioni tra ricette, cucine e chef]
Il cibo rappresenta al tempo stesso un artefatto culturale, una pratica creativa e un sistema complesso, plasmato dall’ingegno umano e dalle tradizioni condivise. Questa tesi affronta la gastronomia da una prospettiva computazionale e di teoria delle reti, con l’obiettivo di caratterizzare i …
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Décentralisation de l’éducation secondaire au Burkina Faso : perspectives et expériences d’appropriation des directeurs régionaux et des chefs d’établissements secondaires publics
… : Comment les directeurs régionaux et les chefs d’établissements secondaires publics du Burkina Faso s’approprient leurs prérogatives et actualisent leurs pratiques de gestion ? Le but de la recherche étant de comprendre le vécu et le ressenti des cadres scolaires, la collecte des données …
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Stratégies de politesse en situation de "double contrainte" dans le débat télévisé des chefs de 2008 au Canada
… du débat politique national télévisé des chefs de 2008 au Canada, alors qu'ils devaient suivre la consigne particulière de flatter l'un de leurs adversaires. Suite à l'analyse de leur intervention, la comparaison des résultats démontre l'utilisation de mécanismes communs et divergents …
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Pink and Dude Chefs: Impact of a Nutrition and Culinary Education Program with Middle School Students in an Afterschool Setting
… into afterschool programs.</p> <p>Pink and Dude Chefs, a 12-lesson nutrition education and culinary skills afterschool program targeted toward middle school students, aims to improve nutrition knowledge and dietary behavior in low income and minority populations. Based off of evidence-based …
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Pink and Dude Chefs: Effectiveness of an After-School Nutrition Knowledge and Culinary Skills Program for Middle School Students to Increase Fruit and Vegetable Consumption
… fruit and vegetable intake.</p> <p>Pink and Dude Chefs (PDC) is an afterschool nutrition education and culinary skills program for middle-school adolescents aged 11-14 years. This project aimed to improve eating behavior in participants by increasing culinary and nutrition self-efficacy. PDC was …
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Pre-harvest and postmortem methods of decreasing the incidence and salvaging value of non-conforming beef carcasses
… range of fresh beef muscles for food service chefs and retail meat merchandisers. Muscles that were within an acceptable color value range for food service chefs and retail meat merchandiser had the potential to add up to $42.29 and $30.30 per side when valued at Choice prices compared to …
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Taste-Enabled Robotic Chef On Robots Learning to Cook from Taste Feedback and Human Demonstration
… could be automated by introducing robotic chefs, which are robots capable of cooking a significant selection of dishes. This thesis focuses on exploring how hardware, both actuating and sensing, works in conjunction with control and machine learning algorithms to form a feedback loop in the …
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(Re)Designing food waste systems using the design frameworks of chefs: An exploration of the potential application in the New Zealand context: The case of 'Good Neighbour'
Approximately thirty per cent of all food produced around the globe is wasted at some point in the food chain while there is still hunger in the population. Tackling food waste is a global necessity for our populations, economies and our environment. This thesis explores the redesigning of food …
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Integrity and access control in untrusted content distribution networks
… file system (SFSRO) and key regression in the Chefs file system for secure, efficient content distribution using untrusted servers for public and private content respectively. SFSRO ensures integrity, authenticity, and freshness of single-writer, many-reader content. A publisher creates a …
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