Customer Service in Culinary Arts
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This 7 page paper looks at the topic by reviewing literature and then analyzing the issue. Many suggestions are made for improving customer service in businesses related to culinary arts. Attention is paid to restaurant management. Total Quality Management is briefly discussed. Bibliography lists 5 sources.
Filename: SA248cul.rtf

Cuts of and Fixins for Beef
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A 4 page essay on how the various cuts of beef are generally prepared. The paper posits that, although the use of beef has dropped, it is still popular and international. Recipes referenced include terriyaki stirfry, beef bourginnone, hamburgers, pot roast and goulash. Bibliography lists 6 sources.
Filename: Beef.doc

Desserts of the Middle Ages
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This 10 page paper provides an overview of specific types, purposes and cultural views of desserts in the Middle Ages. This paper integrates a view of the role that food played in Medieval times and the correlation between this general view and the types of desserts that were common. Bibliography lists 8 sources.
Filename: MHMedDes.rtf

Determining Yuppie Cuisine
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A 4 page paper that addresses the diversity of yuppie tastes in the culinary scene and describes why it is impossible to define a cuisine for yuppies, except that it includes everything. The paper posits that this is true because yuppies are investigative and supportive of diverse cultures. Bibliography lists 5 sources.
Filename: Yuppies.wps

Diet Analysis
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This 5 page paper undertakes a diet analysis of a health twenty one year only male over a two day prod using the interactive healthy eating index. The bibliography cites 1 source.
Filename: TEheteat.rtf