Shelf life, a term recognised in EU/UK food legislation, may be defined as the period of time for which a food product will remain safe and fit for use, provided that it is kept in defined storage conditions.
Shelf life, a term recognised in EU/UK food legislation, may be defined as the period of time for which a food product will remain safe and fit for use, provided that it is kept in defined storage conditions.
The fast and easy way to find your place in the culinary field Ever dream of exploring an exciting career in culinary arts or cooking but don't know where to begin?
Designed for all students of hospitality and tourism management, the second edition of this best selling text gives a modern approach to front office operations and management using realistic scenarios set in the hotel environmentKey features of this essential text: user-friendly style of writing and accessible page layout enables students to use it as a reference book as well as a textbook updated in the light of recent developments such as global distribution systems and the internet greater focus on increasing yield and expansion of vital management aspects such as staffing and equipment additional extended, practical exercise material.
Starting & Running a Restaurant For Dummies will offer aspiring restaurateurs advice and guidance on this highly competitive industry from attracting investors to your cause, to developing a food and beverages menu, to interior design and pricing issues to help you keep your business venture afloat and enjoyable at the same time.
This series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious food service operators available today.
This series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious food service operators available today.
Starting & Running a Restaurant For Dummies will offer aspiring restaurateurs advice and guidance on this highly competitive industry from attracting investors to your cause, to developing a food and beverages menu, to interior design and pricing issues to help you keep your business venture afloat and enjoyable at the same time.
How can you use the latest digital technology to create an environment in which people can learn European languages while performing a meaningful real-world task and experiencing the cultural aspect of learning to cook European dishes?
Learn the Secrets to Great Cooking without Going to Cooking School Reaching your full culinary potential takes more than just starting with high-quality ingredients and following a solid recipe.
This book, "Theories and Practices in Tourism, Marketing and Management," is a testament to rigorous scientific inquiry in the realm of tourism and hotel management.
The easy way to successfully run a profitable restaurant Millions of Americans dream of owning and running their own restaurant ' because they want to be their own boss, because their cooking always draws raves, or just because they love food.
The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health care foodservice departments.
Millions of Americans dream of owning and running their own restaurant because they want to be their own boss, because their cooking always draws raves, or just because they love food.
Students studying construction management and related subjects need to have a broad understanding of the major aspects of controlling the building processes.
Learn the basics of the hospitality industry and prepare for progression to further study or employment with this new textbook designed specifically for foundation learners.
Award-winning journalist and food writer Patric Kuh explores the restaurant industrybased on the experiences of Lien Ta and Jonathan Whitener's Here's Looking at You restaurant in Los Angelesand reveals essential details for anyone considering a path to this risky profession.
This series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious food service operators available today.
Construction Project Management: An Integrated Approach is a management approach to leading projects and the effective choice and use of project management tools and techniques.
The fully revised edition of this well-known text by an experienced author, consultant and educator follows the structure and approach which has proved so successful since its first publication in 1980.
Owning and operating a restaurant is one of the most challenging endeavors an entrepreneur can take on--the hours are long and grueling, staff turnover averages 130 percent, and many fail within their first year.
The text begins with a comprehensive theory of cuisine in the introduction and moves to the parallel culinary histories of Italy, Mexico, and China: the independent domestication of crops in each, the social, political, and technological developments that gave rise to each cuisine, and cooking in both professional and home settings.
