Thank letter & Photo from Dr. Agrusa HPU TRAVEL INDUSTRY MANAGEMENT

Aloha Michael,

Thank you again for your time .

The students & I appreciate you sharing all your expertise . See photo

The projects are getting better, the bar has been raised.

Mahalo,

Jerome Agrusa, Ph.D.

HAWAII PACIFIC UNIVERSITY

TRAVEL INDUSTRY MANAGEMENT

COURSE: TIM 3210 - Food and Beverage Management


PROFESSOR: Jerome Agrusa, Ph.D.


This course is designed as an upper level food and beverage management class.  This course will introduce students to various food and beverage service organizations and different management techniques. Also, an analysis of the principal operating problems and procedures as they relate to the various types of food and beverage operations ranging from fast food to gourmet facilities.  Factors to be addressed include:  delivery systems, cost controls, menu planning, inventory analysis, ethnic cuisine and service, and sanitation standards.


STUDENT LEARNING OUTCOMES

By the end of this course, students should be able to identify different types of food service systems from a number of different countries, which will cover the HPU Theme of global systems evaluate and analyze food and labor costs, and identify safety and security issues.  These objectives will cover the HPU Theme of world culture.  The student will acquire the management techniques of cost control and understand how ethics and facilities management play a major role as a food and beverage service manager, which cover the HPU Theme of values & choices.  The HPU Themes of communication and research will be covered by the group research project in which all students must write as well as present their semester project to a panel of industry leaders at the end of the semester.  This project counts for 25% of the semester grade.

Nice Mention of Tiki's from realfoodtraveler.com

Bobbie Hasselbring's feature on Farm To Table Restaurants on Oahu on the Real Food Traveler website which includes Tiki's and Chef Ronnie. 

Below is just a short clip of the over all feature. Read the full story.

Oahu Tiki appetizers 2

At Tiki’s in Honolulu, you could make a meal from their large selection of appetizers (called pupus in Hawaiian).

In Honolulu, Tiki’s Grill and Bar is a great choice for an authentic taste of Oahu. Talented Chef Ronnie Nasuti works with local farmers and food purveyors and serves delectable farm-to-table island dishes.

We went to Tiki’s for dinner and sat on a second floor deck surrounded by palm trees, beginning our  meal with sweet, crumbly pink taro rolls served with vanilla butter.

The restaurant offers a huge appetizer ($12-15) menu (called pupus in Hawaii), including light, fresh ahi tartare with truffle oil and tiny rice balls; grilled ahi (cooked rare) with thinly sliced mango marinated in rice vinegar with sesame seeds; crispy coconut shrimp with garlic aioli; panko crusted calamari steak; cold shrimp salsa; and, one of our favorites, sweet, fruity guava gazed ribs.

Oahu Tiki mahi mahi

The mac nut crusted mahi mahi at Tiki was lightly crusted and seared.

For entrees, there are plenty of fresh fish options. The grilled ahi was cooked rare and had a nice smokiness. It was served with garlic potato shreds, grilled asparagus, and a buttery scampi sauce with fresh tomatoes. The macadamia nut crusted mahi mahi was lightly crusted and seared. It was served over orzo pasta, mushrooms, spinach, diced tomatoes, roasted garlic, and lemongrass cream sauce. Delicious!

The portions at Tiki’s Grill and Bar are generous, but do save room for dessert. Their specialty is warm green tea butter cake served with vanilla ice cream and raspberry coulis that will make you swoon.



29th Duke Kahanamoku Challenge -

Tiki's Grill & Bar entered the Waikiki Community Center's (WCC) 29th annual Duke Kahanamoku Beach Challenge at the Duke Kahanamoku Beach and Lagoon at the Hilton Hawaiian Village.

The challenge is a fun, community event for both local residents and visitors that features outrigger canoe racing, ancient Hawaiian makahiki games and entertainment.

Jake Shimabukuro and Henry Kapono were among the entertainers.


The Duke Kahanamoku Beach Challenge festivities kicked off at 9 a.m. with a double-hulled canoe procession, an oli` and kahiko by Halau Hula `o Hokulani and Kumu Hula Hokulani DeRego and Larry DeRego. 


Education seminar featuring master mixologist Bobby "G" Gleason

Education seminar featuring master mixologist Bobby "G" Gleason hosted by Beam at Tiki's Grill & Bar.  

Bobby G is a world traveler who trains bartenders and consumers on Beam's.  Bobby has an extensive bartending career with a lot of knowledge to offer. Training included cocktail components, artistry of bartending (not just mechanics), rum & Tiki drinks, spirits tasting, ingredient order and building drinks, proper tools, ingredient selection and much more!

2014 MDA Hawaii Chef Ronnie created - Duck Hash Baklava



Mahalo to all the Tiki's Grill & Bar Ohana that volunteered to work the event. It's great to see the staff giving back to the community. 

The MDA Hawaii - Muscular Dystrophy Association of Hawaii hosted its annual benefit tasting event under the stars at the Royal Hawaiian Hotel on Saturday. The event featured food by local restaurants, live entertainment by Mojo, door prizes and a silent auction.

Chef Ronnie created - Duck Hash Baklava with Molokai potatoes, herbs, bell peppers, demi-glace, caramelized Kula onions, carrot puree, scallion oil, micro-greens and a Kahuku corn shoots.
Photo by Melissa Chang from NonStop see event photos .

441 Blackened Island Swordfish sold to support Localicious Hawaii campaign


Mahalo to everyone that came in supported Localicious Hawaii campaign for the Hawaii Agricultural Foundation (HAF). We Sold 441 Blackened Island Swordfish and Tiki's kicked in a little cash to get us to the goal of 500!

Localicious Hawaii, that aims to recognize local restaurants that are committed to buying local while also raising funds to grow future farmers in Hawaii through ag education.

The Localicious Hawaii campaign ran from March 1 – 31, 2014 to coincide with National Agricultural Day celebrated on March 25, 2014. The goal of the campaign was to raise $50,000 for HAF’s Ag in the Classroom Veggie U program.

Chef Ronnie Natsui is proud to support this Hawaii Agricultural Foundation program with his dish of Blackened Island Swordfish; Cajun spiced sherry cream sauce, Orecciette pasta, Hau'ula haricot vert, shitake muchrooms, sundried tomatoes & peppers.

The program will be offered in Hawaii initially to fifty public school classrooms statewide. In the first year, it will be offered to only fourth graders with the intent to expand it to other grade levels in the future. HAF currently has a teacher on staff that is working with the Department of Education to align the Veggie U kits with Hawaii state science and common core standards.

Funds generated from the Localicious Hawaii campaign will be applied to Hawaii Agricultural Foundation’s Veggie U program that will make available classroom garden grow kits and a robust five-week science program to elementary schools. www.localicioushawaii.org

Dolphin entangled with fishing line rescued by divers in Kona Hawaii


Published on Jan 13, 2013

Dolphin entangled with fishing line rescued by divers in Kona Hawaii

Update: I learned that the hook and all line were removed after I spoke with the diver. I would prefer to correct the video caption, but you tube does not have the option to reload without loosing all your beautiful comments and thought. Blessings to all I can inspire. Martina (Camera Woman)

Nā Kukui Netlinks - Networking and mentoring UH Tim School Students

It was another great year at the annual Nā Kukui netlinks event. This year it was hosted at the Oahu Country Club.

I enjoyed meeting and networking with the student from The School of Travel Industry Management (TIM) at the Univiersity of Hawaii. 

The event was  planned by TIM students from the TIM 316 Events Planning and Marketing course. With more than 150 attendees, this event provides the TIM students with the opportunity to network with a group of professionals in the travel industry.

2014 Ho`okipa is a fundraiser for Kapi’olani Community College culinary arts and hospitality and tourism programs

Ho`okipa is a fundraising event for students in the Kapi’olani Community College culinary arts and hospitality and tourism programs. Culinary  and hospitality and tourism students work closely with their instructors to make this event happen.


Chef Ronnie and I bought seats to support the Kapi’olani Community College culinary arts and hospitality and tourism program. It was a great night catching up with old friends and making new ones.

Ho‘okipa KCC Culinary at Convention Center Chef saying aloha to Jason Peel, Chef Chris Kajioka and Chef Ronnie