Cornell Hospitality Quarterly

A modest proposal for generating revenues and stimulating industrial development

The key to success in the restaurant field is giving patrons what they want. More and more often, what your patrons want are light, fresh, and wholesome foods.

Are your employees — or you — unwittingl y constructing barriers against the handi capped ? It is useless to remove architectural barriers without first eliminating psychological barriers through employee training.

Kosher catering involves the practice of a tradition that began more than 3,000 years ago. Set forth in the Five Books of Moses — commonly known as the Torah — the Jewish dietary laws were further defined by rabbinic scholars, whose interpretations are recorded in the Talmud. Various explanations for the existence of the dietary laws have been advanced. Most credible is the supposition that the purpose of the laws has always been multifold, reflecting hygienic, ritual, and nationalistic concerns and teaching such moral lessons as temperance, charity, thankfulness, and abstinence from cruelty. *

Today's kosher market is not limited to those who strictly observe the dietary laws, but rather consists of well-educated, upwardly mobile individuals both willing and able to pay for kosher products. The operator who taps this growing market has a decided advantage in a competitive environment.

If you think managing a restaurant is demanding, consider the requirements ofinflightfood service