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The Chinese restaurant table distribution (CRT) is the probability distribution on the number of tables in the Chinese restaurant process. [5] It can be understood as the sum of n {\displaystyle n} independent Bernoulli random variables, each with a different parameter:
American Chinese cuisine is a cuisine derived from Chinese cuisine that was developed by Chinese Americans. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from those found in China. History Theodore Wores, 1884, Chinese Restaurant, oil on canvas, 83 x 56 cm, Crocker Art Museum, Sacramento Chinese immigrants arrived in ...
A Chinese restaurant is a restaurant that serves Chinese cuisine. Most of them are in the Cantonese style , due to the history of the Chinese diaspora , though other regional cuisines such as Sichuan cuisine and Hakka cuisine are also common.
Some have distinctive styles, as with American Chinese cuisine and Canadian Chinese cuisine. Most of them are in the Cantonese restaurant style. Chinese takeouts (United States and Canada) or Chinese takeaways (United Kingdom and Commonwealth) are also found either as components of eat-in establishments or as separate establishments, and serve ...
Iron rice bowl" (simplified Chinese: 铁饭碗; traditional Chinese: 鐵飯碗; pinyin: tiě fàn wǎn) is a Chinese term for an occupation with guaranteed job security, [1] similar to life tenure. Traditionally, people considered to have such positions include military personnel, members of the civil service , as well as employees of various ...
Ming Hao Tsai (Chinese: 蔡明昊; pinyin: Cài Mínghào; born 1964) is an American chef, restaurateur, television personality and a former squash player. Tsai's restaurants have focused on east–west fusion cuisine, and have included major stakes in Blue Ginger in Wellesley, Massachusetts (a Zagat- and James Beard-recognized establishment) from 1998 to 2017, and Blue Dragon in the Fort ...
Johnny Kan (1906–1972) was a Chinese American restaurateur in Chinatown, San Francisco, ca 1950–1970.He was the owner of Johnny Kan's restaurant, which opened in 1953, and published a book on Cantonese cuisine, Eight Immortal Flavors, which was praised by Craig Claiborne and James Beard. [1]
Through the 1990s, there was a trend of Chinese immigrants, especially of Fujian ancestry, [12] opening Japanese-style restaurants such as sushi restaurants on the East Coast. This has been attributed to overcompetition in the Chinese-style cuisine sector, and because of the higher price point at which the American public pays for Japanese ...
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