Articles & Publications

I have been studying food, catering and hospitality management for six years now and have thus covered a large number of topics/modules. In this section you will find some of the work I have carried out throughout my educational life, including my dissertation, a number of essays and reports as well as case studies. All of the documents have been passed trough examination bodies and therefore I request you not to copy any of the materials. If however you wish to use any of the information, please contact me and I will do my best to help and guide you.

• To what extent have professional Chefs shaped culinary cultures and evaluate their influence on the current Hospitality Industry
  The 1990's has set many patterns for change in terms of the emphasis on food (Foskett, Ceserani and Kinton, 2003). Chef Paul Bocusse of France, is said to be responsible for the defining and promotion of nouvelle cuisine in the 1970/80's and since then, there have been a number of fashion trends that attempt to define taste (Drouard, 2003), one of them is the celebrity chef.
• Critically evaluate the impact of formal strategic planning on the business performance of Hospitality SME's
  Various studies have been undertaken to investigate the relationship between strategic planning and its impact on the performance of SME's (i98joaal.island, 2005). Some studies have shown that there are positive relationships, however others have found no relationship at all (Lyles et al. 1993).
• The growing awareness of the relationship between diet and health
  Healthy eating has been the subject of much debate over the last three years and health professionals agree that the relationship between diet and health is an important one (Mintel 2005b).
• Technology and Business Processes of Ordering a Restaurant Takeaway Online
  Electronic distribution is an emerging model of new selling and merchandising, in which buyers are able to participate in all phases of a purchase decision, while stepping through those processes electronically rather than in a physical store or by phone (IEC, 2006).
• Who is responsible for the rise in the consumption of convenience meals and what the impacts?
  Consumers' changing lifestyles are said to be driving the market for convenient meal solutions and Mintel (2004a) points out that the market spend for ready meals reached a high of £900 million for the year 2005.
• Personal Statement of Development
  have been involved in many leadership experiences in all aspects of my life, all of which have helped me develop into the person I am today. I believe leadership is very important, particularly in the field of hospitality, to which I have been related throughout my life.
• 'Technology on the Menu', The Restaurant of the future and the development of technology
  A report outlining the strategic implications and advances in technology in the restaurant industry in the future. The report starts by introducing the topic and defining the title and then goes on to analyse the role of technology in the hospitality industry, customer expectations and the current technology and advances in restaurants, using examples to illustrate.
• The Impact of Non-smoking regulations on the Hospitality Industry in England and Wales
  The global issue of smoking and its health and societal effects have been a matter of debate for many years, however the debate further heightened in 1988 with the discovery of passive smoking and its dangers to health (World Health Organisation, 2002).