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.
The Science of Cooking The first textbook that teaches biology and chemistry through the enjoyable and rewarding means of cooking The Science of Cooking is a textbook designed for nonscience majors or liberal studies science courses, that covers a range of scientific principles of food, cooking, and the science of taste and smell.
A comprehensive baking dictionary and reference guide Designed for aspiring and current pastry professionals, this A-to-Z guide features more than 3,000 baking and pastry definitions, covering everything from dessert wines to notable pastry chefs to equipment and unusual ingredients.
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.
This cutting edge and comprehensive book with contributions from the star faculty of Cornell University's School of Hotel Administration offers the latest thinking on the best practices and strategies for hospitality management.
The Fire Safety and Risk Management Revision Guide: for the NEBOSH Fire Certificate is the perfect revision aid for students preparing to take their NEBOSH National Certificate in Fire Safety and Risk Management.
Crafted in Britain is a celebration of Britain's traditional crafts and industries that have survived into the modern world, not as museums but on their merits.
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.
Discover how to butcher your own meat and make homemade sausage With interest in a back-to-basics approach to food on the rise, more and more people are becoming interested in butchering their own meat and making high-quality, preservative-free sausages.
A Spirited Awards Finalist for Best New Book on Drinks Culture and HistoryPerfect for foodie fans of Salt, Fat, Acid, Heat as well as Cork Dork and The Flavor Equation, this instant classic is both a sumptuous behind-the-scenes tour and a fun, appetizing, and informative how-to that covers everything from wine and cheese to ice cream and honey, tea, chocolate, and even water, from the science of taste and the rituals of creating a fine-tuned palate, to plucking flavor descriptions from the tip of your tongue, and learning how appreciating food can help you appreciate life.
Students studying construction management and related subjects need to have a broad understanding of the major aspects of controlling the building processes.
The only book that provides straightforward management advice for chefs, Finding Time to Be Great provides readers with a concise, no-nonsense guide to developing, motivating, and leading their kitchen staffs.
Esta obra, estructurada en seis grandes capítulos, describe la historia y estilos del mueble, las alteraciones y enfermedades de la madera, los materiales y herramientas necesarios para el trabajo de restauración y sus aspectos técnicos, y un compendio de casos prácticos que desarrollan paso a paso aquellos proyectos de restauración más útiles según el grado de dificultad del proceso.
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.
A concise and up-to-date treatment of foodservice marketing with an emphasis on digital and mobile-friendly strategies In Marketing in Foodservice Operations, a team of distinguished foodservice educators and practitioners delivers an insightful and practical exploration of contemporary foodservice marketing.
Libro especializado que se ajusta al desarrollo de la cualificación profesional y adquisición del certificado de profesionalidad "HOTG0208 - VENTA DE PRODUCTOS Y SERVICIOS TURÍSTICOS".
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.
