The Benefits of Watching Food Shows
THE BENEFITS OF WATCHING FOOD SHOWS PERCEIVED
BY THE SELECTED HRM STUDENTS OF CENTRO
ESCOLAR UNIVERSITY MAKATI
By
Almocera, Jashi Rose O.
Balamban, Celine Nicolae C.
Facinabao, Jeff Kurt S.
Kilap - KIlap, Jerico H. and Malihan, Maybelle Allen B.
CHAPTER 1
The Problem and Its Setting
Introduction No doubt that reached a point where eating food is no longer enough – we must now be entertain by it. And boy, are we ever. In the past 10 years, more than ever before, food-related programming loomed Large (on cable, in particular) and during the same decade that bid goodbye to Julia Child-a pioneer of so many things, including food TV-we welcomed the shiny young faces of Rachael Ray, Giada De Laurentiis, Bobby Flay and more into our homes. But in much the same way that the past 10 years have ushered in a Golden Age of Television, so too has it seen a shift in the quality of food TV. There’s still a place for the friendly host walking us through all manner of chopping and poaching on camera in a faux-homey studio kitchen, but this decade’s best food programming has plied our species’ basic need for sustenance with our culture’s love of competition and thirst for voyeurism into shows that are suspenseful, hilarious, challenging, maddening, and stomach-rumble-including-often all at once.
Motivation to high level of performance is satisfaction with the job. Satisfaction is not the same as motivation; viewer’s satisfaction is more attitudes, an internal state. So the researches decided to have a study about the benefits of the food shows as perceived by the selected HRM students.
Food. It is not just for dinner anymore. There is now food politics, food issues, food crisis, Food Inc., and the Food Network. One can talk about food, read about food, eat food and watch food being cooked, all within the span of a single day. Information on food and restaurants – in some form or another – permeates the airwaves, the Internet and many major print
BY THE SELECTED HRM STUDENTS OF CENTRO
ESCOLAR UNIVERSITY MAKATI
By
Almocera, Jashi Rose O.
Balamban, Celine Nicolae C.
Facinabao, Jeff Kurt S.
Kilap - KIlap, Jerico H. and Malihan, Maybelle Allen B.
CHAPTER 1
The Problem and Its Setting
Introduction No doubt that reached a point where eating food is no longer enough – we must now be entertain by it. And boy, are we ever. In the past 10 years, more than ever before, food-related programming loomed Large (on cable, in particular) and during the same decade that bid goodbye to Julia Child-a pioneer of so many things, including food TV-we welcomed the shiny young faces of Rachael Ray, Giada De Laurentiis, Bobby Flay and more into our homes. But in much the same way that the past 10 years have ushered in a Golden Age of Television, so too has it seen a shift in the quality of food TV. There’s still a place for the friendly host walking us through all manner of chopping and poaching on camera in a faux-homey studio kitchen, but this decade’s best food programming has plied our species’ basic need for sustenance with our culture’s love of competition and thirst for voyeurism into shows that are suspenseful, hilarious, challenging, maddening, and stomach-rumble-including-often all at once.
Motivation to high level of performance is satisfaction with the job. Satisfaction is not the same as motivation; viewer’s satisfaction is more attitudes, an internal state. So the researches decided to have a study about the benefits of the food shows as perceived by the selected HRM students.
Food. It is not just for dinner anymore. There is now food politics, food issues, food crisis, Food Inc., and the Food Network. One can talk about food, read about food, eat food and watch food being cooked, all within the span of a single day. Information on food and restaurants – in some form or another – permeates the airwaves, the Internet and many major print