History and Philosophy

Introduction to Culinary Arts

Evolution of the Food Service Industry

CA-ICA-1. Students will examine and identify the history and philosophy of the food service industry.

Cheeseburger & Cola

FOCUS STANDARDSGPS Focus Standards:CA-ICA-1. Students will examine and identify the history and philosophy of the food service

industry.

• Name and define professional organizations and career technical service organizations and theimportance and benefits of membership, such as the ACF, AAC, FCCLA, and Skills USA.

• Explore career opportunities and pathways in the foodservice industry and identify specific jobsand positions such as Chef, Dietician, Food Stylist, Food Demonstrators, Research andDevelopment Workers, Food Service Workers, Nutritionist, Food Service Manager, and

HealthInspector.

• Identify key historical persons and summarize their contributions to the evolution and development ofModern day foodservice to include but not limited to Careme, Escoffier and De Medici.

• Identify and describe various foodservice restaurant styles such as fast food, casual, family dining,institutional, and formal dining.

• Identify and explain formal dining etiquette from both service and customer perspectives and be able to demonstrate both.

• Define cuisine and compare/contrast the differences between American Regional, French, Italian, andAsian cuisine. Identify elements and characteristics of each type of cuisine.

GPS Academic Standards:ELA10RL5. The student examines and acquires new vocabulary and uses it correctly in

reading and writing.

UNDERSTANDINGS & GOALSEnduring Understandings: • Students will examine and discuss introduction to the hospitality and food

service industry and the role of the modern kitchen. Students will understand the history and evolution of the food service industry by identifying key historical figures, exploring the many foodservice careers that are now available and measure the benefits of joining professional organizations.

Essential Questions: • How has the food service industry evolved over the years?• What are some defining factors of the modern food service industry?• Why is it important to understand the history and evolution of the food

service industry?

UNDERSTANDINGS & GOALSKnowledge from this Unit: • Students will understand the history and evolution of the food service

industry by identifying key historical figures, exploring the many foodservice careers that are now available, professionalism and measure the benefits of joining professional organizations.

• Describe and define professionalism, while evaluating industry trends and how they relate to career opportunities and the future of the industry and professional organizations.

• Identify key historical persons by following the evolution of the foodservice industry.

Skills from this Unit: Performance.• Explore career opportunities and pathways, while identifying specific jobs.

The Culinarian's Code

• I pledge my professional knowledge and skill to the advancement of our profession and to pass it on to those who are to follow.

• I shall foster a spirit of courteous consideration and cooperation within our profession.• I shall place honor and the standing of our profession before personal advancement.• I shall not use unfair means to effect my professional advancement or to injure the chances

of another colleague to secure and hold employment.• I shall be fair, courteous and considerate in my dealings with fellow colleagues.• I shall conduct any necessary comment on, or criticism of, the work of a fellow colleague

with careful regard of the good name and dignity of the culinary profession, and will scrupulously refrain from criticism to gain personal advantage.

• I shall never expect anyone to subject themselves to risks which I would not be willing to assume myself.

• I shall help to protect all members against one another from within our profession.• I shall be just as enthusiastic about the success of others as I am about my own.• I shall be too big for worry, too noble for anger, too strong for fear and too happy to permit

pressure of business to hurt anyone, within or without the profession.

The Junior Culinarian's Code

I pledge to advance the profession and to pass it on.I shall foster a spirit of cooperation.

I shall be honorable.I shall not use unfair means.

I shall be fair, courteous and considerate.I shall refrain from criticism.

I shall subject no one to risks.I shall help to protect all members.

I shall be enthusiasticI shall be too big for worry, too noble for anger, too strong for

fear and too happy to hurt anyone.

Standard CA-ICA-1~VOCABULARY

• Foodservice• Cuisine• Culinary

• Culinarian• Professionalism

• The Culinarian’s Code • The Kitchen Brigade System

Speaking the LanguageCulinary Terminology

• Foodservice-The business of making and serving preparing food and drink.• Cuisine- A style of cooking• Culinary- Matters related to the preparation or cooking of food• Culinarian- A cook or someone who prepares food• Professionalism- The positive behaviors and appearance exhibited by an

individual who is committed to the culinary arts• The Culinarian’s Code- code of ethics for all practicing culinarian’s • The Kitchen Brigade System- In the 1800’s, a French chef, Chef Escoffier, invented

this system that streamlines kitchen duties, avoids duplication of efforts and keeps everybody out of everybody else’s way

Who’s Who in the Kitchen The Kitchen Brigade System

The Chef de Cuisine• The Chef is the head honcho, the person who is in charge of the kitchen and

everything that happens thereSous Chef• The Sous Chef is the second in charge. He is first assistant, sort of the Chef’s

“Number One” Chef de Partie or Line Cooks• The sauté chef has the hardest station. He makes hors d’oeuvers, stews and sautéed

dishes and sauces. • The rotisseur, or Roast Cook, cooks roasts, braised dishes and broiled meats and the

sauces that go with them.• The poissonier or fish cook takes care of all fish dishes.• The friturier or Fry Cook handles all fried foods.• The entremetier or Vegetable Cook is in charge of vegetable dishes, pastas and hot

appetizers.• The chef de garde manger or Pantry Manager takes care of all the cold foods, such as

salads, cheeses, sandwiches and cold appetizers.• The Pastry Chef has the yummiest job, of course, and takes care of all baked goods

and desserts. Some kitchens have a tournant, or Swing Cook, who helps out wherever he or she is needed.

Name and define professional organizations and career technical service organizations and the importance and benefits of membership, such as the ACF, AAC, FCCLA, and Skills USA.

• IFSEA- International Food Service Executives Association ~ is a multifaceted service organization for the professionals of the hospitality industry that enhance the careers of its members through professional and personal growth

• ACF- American Culinary Federation, Inc, (ACF) is the premier professional chefs' organization in North America~ offers the opportunity to further their career, as well as enhance their life.

• AAC- American Academy of Chefs~ is the Honor Society of the ACF ~ offer educational opportunities to high school students, college students and professional chefs

• FCCLA- Family, Career, Community Leaders of America~ national student organization that helps young men and women become leaders

• SkillsUSA- partnership of students, teachers and industry representatives, working together to ensure America has a skilled work force

• NRAEF- National Restaurant Association Educational Foundation~ the premier provider of educational resources, materials and programs which address attracting, developing and retaining the industry's workforce

• IFEC- International Foodservice Editorial Council- group who believed that open dialogue would improve the quality of media communications in the foodservice industry

• CTF- Cooking Together Foundation- a new organization dedicated to teaching children about cooking and baking.

• IACP- International Association of Culinary Professionals-worldwide forum for the development and exchange of information, knowledge, and inspiration within the professional food and beverage community

• CC- Chefs Collaborative- national network of more than 1,000 members that seek to encourage sustainable practices and improve the quality and taste of the food we eat

Explore career opportunities and pathways in the foodservice industry and identify specific jobs and positions such as Chef, Dietician, Food Stylist, Food Demonstrators, Research and Development Workers, Food Service Workers,

Nutritionist, Food Service Manager, and Health Inspector.

www.gcic.peachnet.edu

Chef More highly skilled and better trained cooks who measure, mix, and cook food according to recipes

Dietician Plan diets for patients and educate people about eating healthy foods with extensive training

Food Stylist Create works of art through food to communicate ideas, thoughts, or feelings

Food Demonstrators Create public interest in buying products and promote items to customers.

Research and Development Workers

Help organizations solve problems using mathematical models to help make decisions

Food Service Workers Staff who prepare and serve food

Nutritionist Plan diets for patients and educate people about eating healthy foods but may not have any formal training

Food Service Manager Plan and direct the activities of places that serve food and beverages

Health Inspector Establishes and enforce rules in the food industry that protect the public

Food Scientists Conduct research to develop and improve food products that are healthy, safe, and appealing

Culinary Institutes

• The Art Institute of Atlanta is one of The Art Institutes with more than 40 education institutions located throughout North America, providing an important source of design, media arts, fashion and culinary professionals.

• Le Cordon Bleu Programs are structured so that students are exposed to a diversified education in Culinary Arts, Pâtisserie and Baking and Hospitality & Restaurant Management with a blend of general education classes to broaden their awareness, knowledge, attitudes, and values to be successful.

• The Culinary Institute of America (CIA) is a private, not-for-profit college dedicated to providing the world's best professional culinary education.

• Johnson & Wales University is a world-class university, where students have an opportunity to pursue a career education in business, hospitality, culinary arts, or technology.

Identify key historical persons and summarize their contributions to the evolution and development of modern day foodservice to include but not limited to Careme, Escoffier and De Medici.

• Careme- Marie Antoine (Antonin) Carême, known as "The King of Chefs, and the Chef of Kings“; haute cuisine,

• Escoffier- Georges Auguste Escoffier invented the Kitchen Brigade System

• De Medici- Catherine de Medici was known as the ‘mother of French haute cuisine’

• Amelia Simmons- wrote and published the first American cookbook

• Jean Anthelme Brillat-Savarin- wrote one of the most celebrated works on food, (The Physiology of Taste) and was quite possibly the greatest food critic ever.

• Apicius, (“Cuisine in Ten Books”), the world's oldest surviving cookbook. It is considered the very first cook book.

• M. Boulanger, the first restaurant • Roth and Angell open CIA (Culinary Institute of America)• Antoine Beauvilliers opened the first 'real' restaurant in Paris James

Beard- an amateur actor and cook; created the first televised cooking show in the United States

Identify key historical persons and summarize their contributions to the evolution and development of modern day foodservice to

include but not limited to Careme, Escoffier and De Medici.

• Careme- Marie Antoine (Antonin) Carême, known as "The King of Chefs, and the Chef of Kings" was an early practitioner and exponent of the elaborate style of cooking known as haute cuisine,

• Escoffier- Georges Auguste Escoffier invented the Kitchen Brigade System that streamlined kitchen duties to avoid duplication of efforts

• De Medici- Catherine de Medici was known as the ‘mother of French haute cuisine’ because when she married the French king Henry II, she brought the finest Italian chefs, and her passion for fine food, with her to France.

• Amelia Simmons- wrote and published the first American cookbook • Jean Anthelme Brillat-Savarin- wrote one of the most celebrated

works on food, 'Physiologie du gout' (The Physiology of Taste) and was quite possibly the greatest food critic ever.

Identify key historical persons and summarize their contributions to the evolution and development of modern day foodservice to

include but not limited to Careme, Escoffier and De Medici.

• Apicius, a Greek author, writes De re conquinaria libri decem (“Cuisine in Ten Books”), the world's oldest surviving cookbook. It is considered the very first cook book.

• M. Boulanger, a wealthy French aristocrat, opens up a store that sells both soup and bread in 1765… the first restaurant was born

• Roth and Angell open CIA (Culinary Institute of America)• Antoine Beauvilliers opened the first 'real' restaurant in Paris

in 1782.It was an immediate success because, as the famous gastronome Jean-Anthelme Brillat-Savarin said, it was "the first to combine the four essentials of an elegant room, smart waiters, a choice cellar, and superior cooking.“

• James Beard- an amateur actor and cook, combined his talent to create the first televised cooking show in the United States

Identify and describe various foodservice restaurant styles such as fast food, casual,

family dining, institutional, and formal dining.• Fast Food Dining emphasize speed of service and low costover other considerations sometimes knownas a quick service restaurant orQSR, table service.

• Casual family dining

• Family style• Family style restaurants are restaurants that

have a fixed menu and fixed price, usually with diners seated at a communal table such as on

bench seats.

• Fine dining restaurants are full service restaurants with specific dedicated meal courses

a restaurant that serves moderately-priced food in a casual atmosphere or one that feels at “home”

http://en.wikipedia.org/wiki/Restaurant_types

Identify and describe various foodservice restaurant styles such as fast food, casual, family dining,

institutional, and formal dining.• Caféinformal restaurants offering a range of

hot meals and made-to-order sandwiches.

• Cafeterias

a restaurant serving mostly ready-cookedfood arranged behind a food-serving

counter.

• Pub• (short for public house) it is a bar that

serves simple food fare

• Bistros A familiar name for a café servingmoderately priced simple meals in anunpretentious setting

Identify and describe various foodservice restaurant styles such as fast food, casual, family dining,

institutional, and formal dining.

• All-you-can-eat buffet and smorgasbord

This form of restaurant offers patrons a selection of food at a fixed price

• Destination restaurantsone that has a strong enough appeal to

draw customers from beyond its community

Identify and explain formal dining etiquette from both service and customer

perspectives and be able to demonstrate both.Do’s

• Unfold your napkin and use it occasionally wiping your mouth or hands.

• Serve the lady sitting to the right of the host first.

• Hold the knife and fork with the handles in your palm.

• Rest the knife and fork on either sides of the plate between mouthfuls.

• If a lady needs to use the bathroom, it is polite for the gentlemen to stand-up as she leaves the table, sit down again, and then stand-up again when the lady returns.

• Always thank the host and hostess for their hospitality before leaving.

Don’ts• Never start eating before a signal

from the host to do so.• Loud eating noises such as

slurping and burping are very impolite.

• Don’t stretch across the table crossing other guests to get food.

• Picking teeth and licking fingers are very unattractive.

• Taste your food before you add seasoning to it. Its very rude to add salt and pepper with out tasting it.

• No elbows on the table.• Don’t slouch over your food.

http://www.bizforum.org/eBooks/etiquettePart1.htm http://www.oldandsold.com/articles05/business-6.shtml

http://whatscookingamerica.net/Menu/DiningEtiquetteGuide.htm

Define cuisine and compare/contrast the differences between American Regional, French, Italian, and Asian cuisine. Identify elements and

characteristics of each type of cuisine.http://en.wikipedia.org/w/index.php?title=Special%3ASearch&redirs=1&search=Cuisine&fulltext=Search&ns0=1

European meat is more prominent and substantial in serving-size

Greek makes wide use of olive oil, vegetables and herbs, grains and bread, wine, fish, and various meats

Haute elaborate preparations and presentations served in small and numerous courses

Jewish local ingredients and local cultural influences make their mark on this cuisine

Mexican known for its varied flavors, colorful decoration, and variety of spices and ingredients

Chinese food is prepared in bite-sized pieces…chopsticks are used at the table.

Japanese known for its emphasis on seasonality of food ( shun), quality of ingredients and presentation.

Italian noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world

Indian characterized by the use of various spices, herbs and other vegetables, and sometimes fruits

French Cheese and wine are a major part of this cuisine

Powerpoint Presentation

• Minimum of 15 slides (Graphics-must not overpower an individual slide/ must relate to the topic)• Title Page (Topic, Presenters, Course, Block)/ Resource Page

TOPICS REQUIRED INFORMATION

Career Opportunities

10 Separate careers in the foodservice industry-description, task list, working conditions, experience, helpful high school courses, salary *include those fields that have been provided

Historical Figures

10 persons who have contributed to the food service industry-some background information as it pertains to the food service industry, how their interest developed, their contribution, area of expertise

Foodservice Styles

10 different food service styles-description of style, type of service/atmosphere, examples of places that exhibit these styles

Formal Dining Etiquette

10 Dining Etiquette Tips-thorough explanation for implementing this tip to include visuals-one slide could consist of Do’s and Don’ts

Types of Cuisines

10 Different types of cuisine -description of cuisines, types of food common to this cuisine, examples of dishes

Professional Organizations

10 Different organizations-when it was established, purpose, contributions to the food service industry, duties and responsibilities *include those organizations that have been provided

Introduction to Culinary ArtsIndividual Rubric

Your Group• Individual

Participation• Communication• Group Cooperation• Distribution of Group

Tasks• Individual Grade • Group Grade

NameDate

Presentation(Eye Contact, Knowledge, etc.)

Slide Show(Graphics, Organization, etc.)

Interest Level

Group 1Professional Organizations

Group 2Career Opportunities

Group 3Historical Figures

Group 4Foodservice Styles

Group 5Formal Dining Etiquette

Group 6Types of Cuisine

Introduction to Culinary ArtsGroup Rubric

NameDate

MENU PROJECThttp://studentweb.usq.edu.au/home/D7481153/lorikeetlodge/html/restaurant.html#

http://www.wordtemplates.org/restaurant/free-restaurant-menu-templates/ http://www.menutemplates.org/

You will be co-owners of a restaurant with one of the distinguished contributors to the foodservice industry. You will design a menu that depicts the following:

• A cover page that displays the type of foodservice style and cuisine your restaurant services.

• The menu should be evident of the type of foodservice style and cuisine served in your restaurant.

• The menu should include etiquette tips and reviews from well-known professional and career technical organizations.

• The role of each individual employed in your restaurant should be defined (at least ten people should be employed at your restaurant)

RESTAURANT PROJECT

INTRODUCTION• You are getting ready to open a new restaurant in your town. Your teacher

will assign you the type of cuisine and food service style. You must develop a menu. You must prepare a sample dish from your restaurant. Your assigned cuisine and foodservice style must be evident in menu items, brochure design, powerpoint presentation and one other advertising method. You will be provided the name of a historical person who contributed to the foodservice industry that will serve as a benefactor. This person will be acknowledged throughout this project. You will also acknowledge an endorsement from your assigned professional organization; provide etiquette tips appropriate for your restaurant cuisine and food service style. A list of available positions within your restaurant must be provided with job descriptions.

RESTAURANT PROJECT cA-ICA-1. Students will examine and identify the history and philosophy of the food service industry.

Your task is to make a brochure, powerpoint, and one other method (flyer, business card, bumper sticker, t-shirt design) to advertise your restaurant. You need to have a name for your restaurant, the location, the phone number, the hours of operation, a menu of the dishes you will serve (based on your assigned cuisine and foodservice style), restaurant layout (based on your assigned cuisine and foodservice style), acknowledgement of a historical foodservice industry benefactor, professional organization endorsement, etiquette tips appropriate to your restaurant cuisine/foodservice style, and job descriptions for available positions.

You don't have much time before the Grand Opening so lets get busy!!!

RESTAURANT PROJECT

Owner: Your job is to develop a brief biography about the restaurants benefactor- picture and information about how they impacted the foodservice industry and a professional organization endorsement- emblem and background information. You are also in charge of organizing the presentation in a powerpoint and presenting it to the potential customers (your teacher and peers).

Manager- Your job is to develop a list of positions

available w/ descriptions (10) within the restaurant and establish etiquette and appropriate behavior tips(10) for employees and customers. You will develop a flyer, business card, bumper sticker or t-shirt design that advertises the new restaurant.

Chef- Your job is to make the menu (should depict

your cuisine and foodservice style). You will need at least five appetizers, five side items, five entrees, three desserts, and drinks (20 menu items) that are served. You will select at least one dish for your team members to prepare as a sample.

Designer- Your job is to design the restaurant's

layout. You will also develop a brochure that organizes this information as well as other information collected from other team members.

You should have the following upon completion:

• Sample Dish

• Brochure (Cover page w/ duties of group members- Name, location, contact info, hours of operation; Restaurant Layout- describe the atmosphere, Benefactor- assigned person, Endorsement- organization, List of job positions w/descriptions (10), etiquette tips (10), Menu)

• Powerpoint (Cover page w/ duties of group members- Name, location, contact info, hours of operation; Restaurant Layout- floor plan, Benefactor- assigned person, Endorsement- organization, List of job positions w/descriptions (10), etiquette tips (10), Menu)

• One other Advertising Method (flyer, business card, bumper sticker or t-shirt design )

Save as: Owner’s name- Period- Restaurant (item)

Example: S. Woodson-6th Period-Restaurant Powerpoint

RESTAURANT PROJECTI. Divide into groups of 4 and designate each member a title from the list below 1. Owner 2. Manager 3. Chef 4. DesignerTogether as a team decide 3 things- 1. The name of the Restaurant 2. The service hours (breakfast, lunch or dinner) 3. Presentation layout design II. Once positions are designated each member will work to satisfy their specific tasks which are

listed below: Owner: Your job is to develop a brief biography about the restaurants benefactor and a

professional organization endorsement. You are also in charge of organizing the presentation in a powerpoint and presenting it to the potential customers (your teacher and peers).

Manager- Your job is to develop a list of positions available within the restaurant and establish etiquette and appropriate behavior tips for employees and customers. You will develop a flyer, business card, bumper sticker or t-shirt design that advertises the new restaurant.

Chef- Your job is to make the menu. You will need at least five appetizers, five side items, five entrees, three desserts, and drinks that are served. You will select at least one dish for your team members to prepare as a sample.

Designer- Your job is to design the restaurant's layout. You will also develop a brochure that organizes this information as well as other information collected from other team members.

RESTAURANT PROJECTPROCESS• Students are challenged to open a new international restaurant in Sumter County. To do so, they will be

assigned a cuisine and specific foodservice style.• After being provided a cuisine and foodservice style, they will do their research using the internet,

encyclopedias, resource books, menus, etc. to find dishes that will be served in their restaurant, the layout for the restaurant and the serving style.

• After researching information, students will design their own restaurant, which will include the restaurant name and logo, the location, the phone number, and the hours of operation .

• Menu must include at least five appetizers, five side items, five entrees, three desserts, and drinks that are served.

• The menu must include prices, descriptions of food and what types of payment will be taken.• Students will provide background information (brief bio) on their assigned benefactor (historical

contributor to the foodservice industry).• Students will provide an endorsement from their assigned professional organization. It must include it’s

name, it’s purpose and how it assists in the establishment of their restaurant.• Students must provide etiquette tips appropriate for their restaurant cuisine and foodservice style.• Students will provide a list of available positions within their restaurant to include job descriptions.• Students will prepare a brochure, Powerpoint presentation and one other method to present their

restaurant. Requirements: – Presentation includes at least five slides including front cover and inside of menu, menu items, picture of benefactor

with bio, layout of restaurant, etiquette tips, and available job positions.– Presentation must last at least three minutes.– Provide a sample dish from the restaurant menu.– Teacher asks presenter basic questions about information presented and student responds appropriately.

• After each presentation, teacher will ask the rest of class questions such as: – What is your favorite food from the menu? Why?– Do you think you would visit this restaurant? Why/why not?– Is this restaurant attractive? Why/why not?

RESTAURANT PROJECT- 5th PeriodAssigned Students

Cuisine Foodservice style

Historical contributor

Professional Organization

Daron HarrisMalika Williams

American Fast Food Dining

Careme IFSEA

Ja’quarious CallowayTrenton JohnsonTyeesha Walton

Susan Orozco

Japanese Casual Family Dining

Escoffier ACF

Darrius DanielsBobby Merritt

Tierra NunnMarilu Pesina

Italian Family Style De Medici AAC

Eric DavisShontavius Woods

Kierra LassiterDeandre Brown

French Fine Dining Simmons FCCLA

Wesley FieldsA’lexus Woods

Johneisha ClemonsBrittany Carswell

Chinese Cafe Brillat-Savarin SkillsUSA

RESTAURANT PROJECT- 6th PeriodAssigned Students

Cuisine Foodservice style

Historical contributor

Professional Organization

Jaria BrownJasmin LaneyMalik Carter

Nathan Prince

European Cafeterias Beard NRAEF

Jaylen HardenTerian McCoyQuincy Cross

Anh Khoa D Vu

Greek Pub M. Boulanger IFEC

Shanteka HolmesBriana Myers

Jaren HillGavin Moody

Haute Bistro Roth and Angell CTF

Delicia JamesCharity Williams

Jacoby PetersGerald Chavis

Jewish All you can eatSmorgasbord

Beauvilliers IACP

RESTAURANT PROJECT-7th PeriodAssigned Students Cuisine Foodservice style Historical

contributorProfessional Organization

Tomeko BryantShantia ReynoldsKyle BiggsContrevion Clemons

American Destination Restaurant

Simmons IFSEA

Candis BullardAdrain SmithNilla HollisDeon Clinkscale

Chinese All you can eatSmorgasbord

Escoffier AAC

Lashonta GloverTyesha StoneKelsey HudsonMarquis Collins

Mexican Cafeteria De Medici NRAEF

Kyla JacksonBrandi TysonQuoc Bao PhamAlton Dodson

French Café Apicius CTF

Mikelle JohnsonJacqueline WhiteheadSavanna PhillipsYaleli Hernandez-Gonzalez

Italian Fine Dining Boulanger CC

Alexxis PeavyAmia SimsAna RobertsMontrevious Rouland

Greek Fast Food Dining

Careme ACF

1,000,000

500,000

250,000

100,000

50,000

10,000

Jeopardy

Who Wants to be a Millionaire

Wheel of Fortune

Deal or No Deal

Monopoly

Pyramid

Tic-Tac-Toe

Candyland

Deal or No Deal

Family Fued

Are You Smarter than A Culinary Arts

Teacher?

RESOURCES

• http://www.foodtimeline.org/restaurants.html• http://en.wikipedia.org/wiki/Restaurant_types• http://en.wikipedia.org/w/index.php?title=Special%3ASearch&

redirs=1&search=Cuisine&fulltext=Search&ns0=1

• http://www.bizforum.org/eBooks/etiquettePart1.htm • http://www.oldandsold.com/articles05/business-6.shtml• http://whatscookingamerica.net/Menu/DiningEtiquetteGuide.h

tm