A conscious choice
Article Abstract:
To ensure environmentally-sound cuisine, most Canadian chefs practice "culinary responsibility." These practices could involve either supporting sustainable seafood harvesting or the use of organic products. Four chefs, Harris Kambolis, Michael Wuest, Todd Clarmo and Sinclair Philip, discuss these methods and more.
Publisher: Kostuch Publications Ltd.
Publication Name: Foodservice & Hospitality
Subject: Travel industry
ISSN: 0007-8972
Year: 2001
Product standards, safety, & recalls, Food & Kindred Products, Food Manufacturing, FOOD AND KINDRED PRODUCTS
Publication Name: Foodservice & Hospitality
Subject: Travel industry
ISSN: 0007-8972
Year: 2001
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Mixed messages
Article Abstract:
The hospitality industry was characterized by prosperity at the beginning of 2001. Uncertainty has emerged after the Islamic terrorist attacks.
Publisher: Kostuch Publications Ltd.
Publication Name: Foodservice & Hospitality
Subject: Travel industry
ISSN: 0007-8972
Year: 2001
United States, Sales, profits & dividends, Forecasts, trends, outlooks, Hotels & Motels, Hotels (except Casino Hotels) and Motels, Hotels and motels
Publication Name: Foodservice & Hospitality
Subject: Travel industry
ISSN: 0007-8972
Year: 2001
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Subjects list: Canada, Restaurants
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