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Hospitality Management Assignment (Doc)
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Added on 2020-04-29
Hospitality Management Assignment (Doc)
Added on 2020-04-29
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Running head: HOTEL AND HOSPITALITY MANAGEMENT Hotel and Hospitality Management Name of the Student Name of the University Author Note
1HOTEL AND HOSPITALITY MANAGEMENTExecutive SummaryThe report aims to take into consideration the influence which French Chef, August Escoffierhas had on restauranters and gourmets in the global environment today. August Escoffier hadgained popularity and updated traditional French cooking methods. He was regarded as theculinary pioneer, who had changed the way people nowadays approach food. The great chefhad accidentally made way for the McDonald’s, the American fast food restaurant chain andthe astonishing chef which Escoffier was, he had simplified French cuisine and co-createdRitz Hotel chain. The report requires to cover superior understanding of the theme, superiorcritical thinking, reflection and creativity that Escoffier brought into the cuisines and alsoprovide convincing, insightful and creative arguments. This would help to put in contextrelevant information for preparing the assignment. The report would conclude by stating theimportance which the French Chef had in influencing current generation restauranters andgourmets.
2HOTEL AND HOSPITALITY MANAGEMENTTable of Contents1. Introduction............................................................................................................................32. Discussion..............................................................................................................................42.1 Evidence of superior understanding of the theme............................................................42.2 Superior critical thinking, reflection and creativity.........................................................52.3 Convincing, insightful and creative arguments................................................................73. Conclusion..............................................................................................................................84. References..............................................................................................................................9
3HOTEL AND HOSPITALITY MANAGEMENT1. IntroductionThe report looks to take into account the influence of famous French Chef, AugusteEscoffier on the current generation restaurateurs and gourmets. Auguste’s popularity wasreflected on how he had updated the traditional French cooking methods. The simplificationwhich he had brought about in French foods has changed the way people nowadays look intocooks, the way they cook foods and food in general (Beghetto, Kaufman and Hatcher 2016).Most important contribution of Auguste was his influence behind the creation ofMcDonald’s. Through this report, a superior understanding of the theme would be presentedas to exactly how the famous French Chef managed to influence the modern generation.Then, a superior critical thinking would help in analyzing the impact that he had created onthe restaurateur and also reflect on his achievements and creativity; he had brought forth incooking (Cleave 2015). This would be followed by convincing, insightful and creativearguments to present a clear picture on the level of contribution he had on the presentgeneration cooks by stressing on the importance of taste.
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