Success In the Chinese Eatery

Vincent Gabriel

Description

The sale of food by the chinese Eateries has undergone the full cycle in North America, Europe and Australia.

When the first Chinese workers came over the Chinese Eatery served to bring to the hungry men what they would eat if they were home. The basic noodle dish with a little bit of meat sustained many for a long time.

The noodle captured the attention of foreigners and soon they discovered the subtle taste of Chinese cooking and became addicted, leading to the place of Chinese food as one of the most popular items in the taste of non-Chinese. In time the food became more and more what the non-Chinese customer wanted.

The rise of the wealthy Chinese tourist has revived the standard of Chinese working outside of China. This book serves the purpose of teaching the non-Chinese how to please the Chinese diner and to please him with that unique blend of Chinese cooking styles, using non-Chinese ingredients, in a non-Chinese kitchen and serving Chinese customers from China.

It has been a long learning journey to come so far but the end of the chinese Eatery bringing everything edible to the world has been reached.

Sujets

• Food Industry
• Industries
• Employabilité, métiers et formations
• Economics
• Business

Informations

• Publié par: eBookIt.com
• Date de parution: 01 août 2015
• Nombre de lectures: 0
• EAN13: 9781456625436
• Langue: English

Extrait

Success in the Chinese eatery
Vincent A. Gabriel
EBOOK EDITION
PUBLISHED BY VINCENT GABRIEL COPYRIGHT VINCENT GABRIEL
Preface
The sale of food by the chinese Eateries has undergone the full cycle in North America, Europe and Australia.
When the first Chinese workers came over the Chinese Eatery served to bring to the hungry men what they would eat if they were home. The basic noodle dish with a little bit of meat sustained many for a long time.
The noodle captured the attention of foreigners and soon they discovered the subtle taste of Chinese cooking and became addicted, leading to the place of Chinese food as one of the most popular items in the taste of non-Chinese. In time the food became more and more what the non-Chinese customer wanted.
The rise of the wealthy Chinese tourist has revived the standard of Chinese working outside of China. This book serves the purpose of teaching the non-Chinese how to please the Chinese diner and to please him with that unique blend of Chinese cooking styles, using non-Chinese ingredients, in a non-Chinese kitchen and serving Chinese customers from China.
It has been a long learning journey to come so far but the end of the chinese Eatery bringing everything edible to the world has been reached.
About the Author
Vincent A. Gabriel has been a management consultant to many start-ups in the food industry.
He has won several prizes for his writing.
Writing Awards

2007
Raffles Hotel’s 120th Anniversary essay “What Raffles Hotel Means To You”
1999
Swatch / New paper – Sounds of the new millennium
1990
Cartier / Signature Journalism contest – Honourable mention
1989
Joint 1 st prize for essay on “1992 – The European Administrative Manager” organized by the IAM in conjunction with the John Simon Lecture (London)
1986
Joint 1 st prize in the International Essay contest and Symposium on “Productivity Through Better Labour – Management Relation” representing Singapore at the Asian Productivity Organisation 25 th Anniversary meeting at Pattaya.
1985
2 nd Prize in the Open section of the National Banking and Finance Essay Competition.
1984
Gold medal “1 st in the world in English” awarded by the London Chamber of Commerce and Industry
It is my pleasure to be able to serve you and share with you the experience gained.
About the APPROACH
China’s contribution to the world is its ability to use every resource to the task of feeding everyone.
Since historical times, the Chinese have sought to understand their environment and to use every aspect of it to feed all of its more than one billion people.
To achieve that task, the Chinese have re-shaped their geography. The sides of mountains have been terraced to become rice fields. Water is pumped out of the ground and sent to dry areas so that food crops can be grown.
Plants have been made to grow in a variety of harsh conditions. There is wheat that can grow in cold areas and rice plants that need less water than normal rice plants do.
Fish is being cultivated in inland ponds.
All these efforts have paid off so that China has been able to develop a food-loving culture.
In this book, you are being shown how you can use this culture to serve some of the most memorable dining experiences.
Chinese food is not about noodles or dim sum. Chinese food is about eating well enough.
The Chinese greeting of “Have you eaten?” is the equal of the European “How are you?” This book is an attempt to explain how people can be fed by the chinese eatery and have a memorable experience.
All that is needed is the person for “Success”. Chinese food means to be able to eat well enough.
Table of Content
chinese Eateries: Success!
1      chinese Eateries: Everything Edible
2      Business Models for chinese Eateries
3      The 5 Ps of the chinese Eateries
4      Knowing Yourself
5      The Formalities Of Starting The chinese Eatery
6      Planning To Start A chinese Eatery
7      Menu Planning For The chinese Eateries
8      Decorating The chinese Eatery
9      Purchasing For The chinese Eatery
10      Stocking Food For The chinese Eatery
11      Marketing, Promoting And Exciting The Community About The chinese Eatery
12      E-promotion of the chinese Eatery
13      The Franchise As A Cash Out Plan
14      The One Big Mistake
15      The Future of the Chinese Eatery
UNIT 1
Chinese Eateries: Everything Edible
Synopsis
At the end of this unit you will know what are the features of chinese Eateries.
Introduction
Old China. i.e. China before the 1980s had a strong cultural influences all over the world. Explorers after the Middle Ages believed in a exotic China. In the period after that China remained a source for valuable products.
Our story of the chinese eatery starts from after the 1980s, when China began to become the factory of the world eventually the second largest economy after the USA.
What is chinese?
In this book Chinese refers to the mainland of China, the other parts of cultural China like Taiwan, Vietnam, the pockets of large Chinese communities in the whole of the ASEAN region, the Chinese in India, in Africa and in Europe and in the USA.
Chinese with a small c refers to the Chinese influenced food and business styles.
What is Chinese food?
In indian Eateries: Success the Indian element was strong in the sense that the food was spicy.
chinese food offers the whole range of tastes and offers the whole range of food.
Sometimes people in search of a quick simple way of looking at chinese food refer to that food, like noodles, rice, that is eaten with a pair of chopsticks.
This is a rough and ready way of looking at chinese food and I want to go a little further but not being really correct historically, socially or politically and suggest that chinese food can be grouped into 4 broad features as CANT that helps you, the reader, get an operational idea of Chinese food.
C hopsticks are used.
A ll kinds of food, ways of cooking and all kinds of taste.
N oodles, rice, dumplings and porridge are the kind of starches normally consumed.
T ea is drunk is many instances.
In this book Chinese is with a small c because it has adapted with the dominant culture of all the countries outside China to have different names like Thai-chinese
Burmese-chinese
Malay-chinese    
Straits-chinese    
Indian-chinese    
Filipino-chinese  
and not to forget American-chinese, Australian-chinese, European-chinese.
Chinese chefs, from mainland China like to insist that there are 8 main schools of Chinese cuisines (in their pure form) but over the years there has been a somewhat mixing. Cuisine School Simple Features
Fujian
Most travelled schools and has adopted in most of Asia
Guangdong
Emphasis on soups
Most travelled to Europe via to UK
Huizhou
Ganshou-liyu (roasted carp)
Cooking vinegar
Hunan
Emphasis on a robust taste
Sichuan
Adds a surprise by being spicy
Shandong
Example Dezhou braised chicken
Suzhou
Emphasis on presentation
Steamed Chinese carp
Zhejiang
Fresh food, natural flavours
8 main schools according to mainland Chinese chefs
Geographical Origin
Since 2001 the trade associations have been reacting to the passing off as authentic food that is not so. There has been 4 approaches
•  Certain generic names
•  Certain regional names
•  Certain process names
•  Legal approaches
Some Chinese food has been sold for a long time under a generic geographical name. Locally we have: Hokkien mee Kuala Lumpur noodles Teochew pork ribs
Regional names Some of these have to be certified before the name can be used: Xuanwei ham Shaoxing wine Longjin tea



Some dishes are unique and no certification is required as they are known for what they are: Wuxi lugaojian (a dish containing exotic foods that is eaten only in that region like the duck s web feet and the pig s stomach).
Chongqing steamboat and its chilli oil.
There are variations and the fakes are easy to spot.

Case Study 1.1
An Up-Market Chinese Restaurant
PQR Grand Palace is an up-market Chinese Restaurant located in a shopping centre in Orchard Road. It occupies the second floor and is reached by lifts, an escalator and stairs. Its frontal location gives it due prominence.
The menu lists about 60 items ranging from cold dishes, fish, chicken, duck, pork, vegetables, soups and desserts. The average dining for two persons comes to $60 excluding service charges and taxes.
Kitchen staff and the front room staff is led by experienced managers. The staff is trained during the time after lunch but before dinner. Staff are paid a basic salary, service points and a quarterly bonus depending on the performance of each individual and the restaurant as a whole.

Case Study 1.2
A Mother s Day Surprise
Mrs ABC two adult children wanted to give her a surprise, so they took her to a Barbeque eatery. The mood was joyful and Mrs ABC or grandma, enjoyed the choicest food. The fire warming a dish was dying out and one of Mrs ABC children called a waitress.
The waitress who came squeezed gel fuel without checking the burner, which had been turned from low to high.
There was a loud explosion that shook the whole restaurant. Mrs ABC, her two daughters felt pain on their hands, ears, necks and shoulders.
The restaurant manager called a taxi to take the three injured to the General Hospital, which was about half a kilometre away.
One of the husbands of Mrs ABC s children called for an ambulance. The three were rushed to the hospital and treated for first-degree wounds.
Take Away
•  All staff must be trained in the correct use of the fuel gel. The fire must be COMPLETELY out and to ensure this, the switch of the cooker has to be turned off before any fuel gel can be used.
•  As a public restaurant, the restaurant has to use the ambulance service and the hospital for the treatment of first-degree burns.
•  The Barbeque eatery responsible for damages and injuries suffered in this case by Mrs ABC and her tw