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.
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?
Many of us have endured a stint in food service, whether it was our first venture into the working world or served as a part-time job strictly for extra income.
Este libro versa sobre las técnicas fundamentales de trabajo del cuero, concretamente del curtido al vegetal, expuestas de manera didáctica y adecuada para las personas interesadas en este arte desde una vertiente práctica.
Women Chefs of New York is a colorful showcase of twenty-five leading female culinary talents in the restaurant capital of the world, including Jean Adamson and British-born April Bloomfield, who have both previously worked at The River Cafe in London.
The HACCP (Hazard Analysis and Critical Control Points) system is still recognised internationally as the most effective way to produce safe food throughout the supply chain, but a HACCP system cannot operate in a vacuum.
This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today.
How did Accor, Cendant, Choice Hotels International, Marriott, and Hilton become the largest hotel chains in the worldand what strategies will they use to continue their growth?
La creación de maquetas es una disciplina encaminada a confeccionar la representación en tres dimensiones y a escala reducida de una construcción o intervención arquitectónica.
This book, written to celebrate the 450th anniversary of the grant of their Royal Charter, charts the full history of the Worshipful Company of Joiners and Ceilers of the City of London.
Libro especializado que se ajusta al desarrollo de la cualificación profesional y adquisición del certificado de profesionalidad "HOTA0108 - OPERACIONES BÁSICAS DE PISOS EN ALOJAMIENTOS".
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.
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.
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?
Mit der gescheiterten Leinenmanufaktur in Heilbronn des Verlegers Johann Friedrich Cotta wird der seltene Fall eines untergegangenen Unternehmens dokumentiert und mit der erfolgreichen Einführung neuer Techniken in Blaubeuren verglichen.
In this completely revised new second edition, the author leads you through every fact of the coffee business while providing detailed instructions and examples.
Con los nuevos materiales para joyería junto con la reutilización de objetos de uso cotidiano es posible crear piezas de joyería y de ornamentación corporal de elevado valor artístico.
Serving food in museums, aquariums, zoos, and other cultural institutions has become an important profit-making venture for many of these organizations, but one that they are not always well equipped to handle.
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.
For courses in foodservice management or administration; hospitality management; quantity food production and/or purchasing; foodservice accounting/financial management; menu planning; foodservice marketing/merchandising, or related topics.
