Курсовая работа: Canada and tourism

Ottawa, Ontario

Canada K2P 1C3

Tel: (613) 237-7884 or 1-800-663-5777

Fax: (613) 237-7868

E-mail: [email protected]

The YWCA/YMCA hotels are also inexpensive, clean, safe and comfortable. Many of these establishments also have pools and fitness centres. Keep in mind, though, that hostels and YWCA/YMCAs fill up quickly during the summer months, so you should plan ahead.

Average cost of a room in a YWCA/YMCA: $24 - $45 CDN per night.

For more information contact:

YWCA of Canada

590 Jarvis Street

5th Floor

Toronto, ON

Canada M4Y 2J4

Tel: (416) 962-8881

Fax: (416) 962-8084

E-mail: [email protected]

Catering service

Cousine

Canadians like to eat. Recent statistics show we are some of the chubbier people on the planet. Two factors contribute to our state of girth: long, harsh winters which make it difficult to venture outside to get much exercise beyond shovelling the driveway and our, fatty, fried food diet. Here then is a tour of Canadian cuisine. Poutine - Invented in the late 1950's in Quebec, this artery clogging dish consists of thick cut french fries and cheese curds covered in turkey gravy.

Many restaurants offer imitations (the McDonald's and Burger King versions are abominable) but accept no substitutes - only turkey gravy and cheese curds will do. Doughnuts - also spelled "donuts"- this food isn't especially Canadian but a hockey player named Tim Horton opened a chain of 24 hour donut shops which have become omnipresent sight on off ramps across this land.

Bagels - other than that the best ones are, without doubt, found in Montreal, these too are more Yiddish than Canadian (not that the two are mutually exclusive of course) but another hockey great, Darryl Sittler, is attempting to outdo Tim Horton by opening up a chain of bagel shops across Canada.

Try the spinach cream cheese. It's quite good. Beer - According to the Canada Food Guide, one should have mostly grains in their diet.

The hops and barley in beer should handle that. Maple Syrup - Mrs. Butterworth and Aunt Jemima are shysters.

Real maple syrup costs, like, ten dollars a bottle and tastes far nicer on your pancakes.

Caterers

There are two main sectors within the catering industry; contract caterers and social event, or banquet caterers. The contract catering market is dominated by large national firms and chain operations, like Marriott Corporation, which manage and operate foodservice facilities such as cafeterias and camps on a contract basis. Institutions, industry and businesses comprise the main markets for contract caterers and many operations focus on serving a specific market's foodservice needs.

Industrial contract caterers specialize in providing foodservice to workers at industrial sites such as mines and oil rigs and also provide foodservice at remote sites such as tree planting locations. Business caterers focus on operating full-scale cafeterias as well as vending and mobile carts that provide foodservice to employees of a variety of businesses. Institutional caterers serve Canada's large number of hospitals and nursing homes, universities and colleges, public school and prison facilities.

A comprehensive survey of foodservice operations across the country shows a brisk demand for catering. Operators of every stripe are finding ways to exploit the trend, seeing their talented staffs and idle kitchens as sources of untapped potential. Even the most unlikely players are getting into the act. Managers of institutional feeders such as schools, hospitals, and corporate dining halls have stepped outside their traditional roles and into the world of catering.

The growing market for catered events has fueled an effort to use all available capacity. We're not just talking about weddings and bar mitzvahs. Business events now dominate the market for catering.

Catered events are increasingly taking place within walking distance from the caterer's kitchen — on premises. This surveys also shows that catering jobs come in all sizes, and most of them are relatively intimate.

So you might ask yourself: why am I not catering? Or, if you are catering to groups in your dining room or loading a truck with trays every weekend, how can you do it better?