BUSINESS PLAN CULINARY ARTS FINAL PROJECT “EARTH’S BEST FRIEND”

NATHALIE, GRACE (2022) BUSINESS PLAN CULINARY ARTS FINAL PROJECT “EARTH’S BEST FRIEND”. Project Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

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Abstract

In the beginning of ninth grade, I attended a Buddhist high school and was surrounded by vegetarians. The food served in the cafeteria was entirely plant- based, which students frequently found unappealing. As someone who loves food however, I have never had an issue with it. I admire their inventiveness in creating such dishes without the use of animal protein. At times, it even tastes better than the original meat dish. After about four years being in that school, I finally came to the conclusion that the issue with their dish was not its taste, but rather its presentation and style. Because sight is our first sensory experience, we often judge dishes based on their appearance, which then made me realise how presentation could influence taste to some extent. The students at that school, on the other hand, were mostly from the upper-middle class and were used to good presentation and elegance from their weekly fine dining experience. This raises another issue, as it is extremely difficult to find vegan/vegetarian-friendly menus in the area, particularly in fine dining establishments. With my friends' concerns, I then came up with the idea of opening a vegan-friendly fine dining restaurant as it implements a considerably new concept

Item Type:	Monograph (Project Report)
Subjects:	T Technology > TX Home economics
Depositing User:	Ms Nadya Oktavian Prahardi
Date Deposited:	08 Jul 2022 07:33
Last Modified:	08 Jul 2022 07:33
URI:	http://repository.ottimmo.ac.id/id/eprint/715

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