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Author :
Publisher :
ISBN 13 : 9781119342991
Total Pages : pages
Book Rating : 4.3/5 (429 download)
Download or read book Professional Food Manager + Wileyplus Learning Space written by and published by . This book was released on with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : David A. Mizer
Publisher : Wiley-Interscience
ISBN 13 : 9780471376767
Total Pages : 276 pages
Book Rating : 4.3/5 (767 download)
Download or read book Food Preparation for the Professional written by David A. Mizer and published by Wiley-Interscience. This book was released on 2000-05-22 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: With its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensable tool for this rapidly growing area in the hospitality industry.
Author : Lea R. Dopson
Publisher : John Wiley & Sons
ISBN 13 : 1118988493
Total Pages : 430 pages
Book Rating : 4.1/5 (189 download)
Download or read book Food and Beverage Cost Control written by Lea R. Dopson and published by John Wiley & Sons. This book was released on 2015-03-16 with total page 430 pages. Available in PDF, EPUB and Kindle. Book excerpt: This fully updated sixth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high. In order for foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as an understanding of food and beverage sanitation, production, and service methods.
Author : Joyce I. Boye
Publisher : John Wiley & Sons
ISBN 13 : 1118060288
Total Pages : 628 pages
Book Rating : 4.1/5 (18 download)
Download or read book Allergen Management in the Food Industry written by Joyce I. Boye and published by John Wiley & Sons. This book was released on 2011-01-14 with total page 628 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foods. The book provides up-to-date information on the nine major allergens (as well as other emerging allergens) and practical guidelines on how these allergens can be identified and controlled during production and processing. Starting with an introduction to food allergens, the book follows with sections on food allergen management during production and processing, guidelines for the processing of specific allergen-free foods, techniques for hypo-allergenization and allergen detection, and allergen-free certification.
Author : John C. Birchfield
Publisher : John Wiley and Sons
ISBN 13 : 0471699632
Total Pages : 368 pages
Book Rating : 4.4/5 (716 download)
Download or read book Design and Layout of Foodservice Facilities written by John C. Birchfield and published by John Wiley and Sons. This book was released on 2007-12-04 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: Design and Layout of Foodservice Facilities, Third Edition offers an extensive reference manual for the entire foodservice development process–from the initial food concept through the steps of planning, financing, design, and construction, and on to the final inspection that occurs just prior to the opening of the establishment. Packed with valuable drawings, photographs, and charts, this essential nuts-and-bolts guide deals with feasibility, space analysis and programming, layout, equipment selections, and architecture and engineering.
Author : Wayne Gisslen
Publisher : John Wiley & Sons
ISBN 13 : 1118998707
Total Pages : 594 pages
Book Rating : 4.1/5 (189 download)
Download or read book Essentials of Professional Cooking written by Wayne Gisslen and published by John Wiley & Sons. This book was released on 2015-03-23 with total page 594 pages. Available in PDF, EPUB and Kindle. Book excerpt: Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection—without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.
Author : Bruce H Axler
Publisher :
ISBN 13 : 9788126542659
Total Pages : 222 pages
Book Rating : 4.5/5 (426 download)
Download or read book Food and Beverage Service written by Bruce H Axler and published by . This book was released on 2013 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Stephen C. Barth
Publisher : John Wiley & Sons
ISBN 13 : 1119305047
Total Pages : 339 pages
Book Rating : 4.1/5 (193 download)
Download or read book Hospitality Law written by Stephen C. Barth and published by John Wiley & Sons. This book was released on 2017-04-17 with total page 339 pages. Available in PDF, EPUB and Kindle. Book excerpt: Hospitality Law: Managing Legal Issues in the Hospitality Industry, Fifth Edition takes an applied approach to the study of hospitality law with its touchstone of compliance and prevention. The book is highly pedagogical and includes many interactive exercises and real world cases that help students focus on the practical application of hospitality laws and model their decision process to avoid liability. As a result, this book does look different than others on the market as the legal information contained is carefully selected to specifically correlate with helping students understand how to do the right thing, i.e., it is not a comprehensive book on the laws. Barth immediately helps readers learn about the legalities of situations and work through exercises – both individually and in groups -- to effectively apply them to hospitality management situations. Many instructors teach their course from a very applied perspective, which aligns with Barth’s approach.
Author : National Environmental Health Association (NEHA)
Publisher : Wiley
ISBN 13 : 9781119194996
Total Pages : pages
Book Rating : 4.1/5 (949 download)
Download or read book Professional Food Manager, Fifth Edition WileyPLUS Learning Space Card written by National Environmental Health Association (NEHA) and published by Wiley. This book was released on 2016-06-07 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : National Environmental Health Association (NEHA)
Publisher : Wiley
ISBN 13 : 9781119231738
Total Pages : pages
Book Rating : 4.2/5 (317 download)
Download or read book Professional Food Manager, Fifth Edition with WileyPLUS Learning Space Card Set written by National Environmental Health Association (NEHA) and published by Wiley. This book was released on 2016-06-07 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Andy Kriebel
Publisher : John Wiley & Sons
ISBN 13 : 1119510791
Total Pages : 581 pages
Book Rating : 4.1/5 (195 download)
Download or read book #MakeoverMonday written by Andy Kriebel and published by John Wiley & Sons. This book was released on 2018-10-02 with total page 581 pages. Available in PDF, EPUB and Kindle. Book excerpt: Explore different perspectives and approaches to create more effective visualizations #MakeoverMonday offers inspiration and a giant dose of perspective for those who communicate data. Originally a small project in the data visualization community, #MakeoverMonday features a weekly chart or graph and a dataset that community members reimagine in order to make it more effective. The results have been astounding; hundreds of people have contributed thousands of makeovers, perfectly illustrating the highly variable nature of data visualization. Different takes on the same data showed a wide variation of theme, focus, content, and design, with side-by-side comparisons throwing more- and less-effective techniques into sharp relief. This book is an extension of that project, featuring a variety of makeovers that showcase various approaches to data communication and a focus on the analytical, design and storytelling skills that have been developed through #MakeoverMonday. Paging through the makeovers ignites immediate inspiration for your own work, provides insight into different perspectives, and highlights the techniques that truly make an impact. Explore the many approaches to visual data communication Think beyond the data and consider audience, stakeholders, and message Design your graphs to be intuitive and more communicative Assess the impact of layout, color, font, chart type, and other design choices Creating visual representation of complex datasets is tricky. There’s the mandate to include all relevant data in a clean, readable format that best illustrates what the data is saying—but there is also the designer’s impetus to showcase a command of the complexity and create multidimensional visualizations that “look cool.” #MakeoverMonday shows you the many ways to walk the line between simple reporting and design artistry to create exactly the visualization the situation requires.
Author : Sarah E. Kemp
Publisher : John Wiley & Sons
ISBN 13 : 1444360515
Total Pages : 210 pages
Book Rating : 4.4/5 (443 download)
Download or read book Sensory Evaluation written by Sarah E. Kemp and published by John Wiley & Sons. This book was released on 2011-08-26 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a practical guide to sensory evaluation methods and techniques in the food, cosmetic and household product industries. It explains the suitability of different testing methods for different situations and offers step-by-step instructions on how to perform the various types of tests. Covering a broad range of food and non-food product applications, the book is designed to be used as a practical reference in the testing environment; a training manual for new recruits into sensory science, and a course book for students undertaking industrial training or academic study.
Author : John R. Walker
Publisher : John Wiley and Sons
ISBN 13 : 0470077832
Total Pages : 513 pages
Book Rating : 4.4/5 (7 download)
Download or read book Supervision in the Hospitality Industry written by John R. Walker and published by John Wiley and Sons. This book was released on 2009-01-09 with total page 513 pages. Available in PDF, EPUB and Kindle. Book excerpt: Order of authors reversed on previous eds.
Author : David K. Hayes
Publisher : John Wiley & Sons
ISBN 13 : 1119790778
Total Pages : 482 pages
Book Rating : 4.1/5 (197 download)
Download or read book Revenue Management for the Hospitality Industry written by David K. Hayes and published by John Wiley & Sons. This book was released on 2021-11-09 with total page 482 pages. Available in PDF, EPUB and Kindle. Book excerpt: REVENUE MANAGEMENT FOR THE HOSPITALITY INDUSTRY Explore intermediate and advanced topics in the field of revenue management with this up-to-date guide In the newly revised second edition of Revenue Management for the Hospitality Industry, an accomplished team of industry professionals delivers a comprehensive and insightful review of hospitality pricing and revenue optimization strategies. The book offers realistic industry examples from hotels, restaurants, and other hospitality industry segments that use differential pricing as a major revenue management tool. The authors discuss concepts critical to the achievement of hospitality professionals’ revenue management goals and include new examinations of the growing importance of effective data collection and management. A running case study helps students learn how to incorporate the revenue management principles and strategies included in the book’s 14 chapters. Written for students with some prior knowledge and understanding of the hospitality industry, the new edition also includes: A brand-new chapter on data analysis and revenue management that addresses many of the most important data and technology-related developments in the field, including the management of big data, data safety, and data security In-depth discussions of revenue management topics including Net Revenue Per Available Room, Direct Revenue Ratio, and other KPIs Major changes to the book’s instructor support materials and an expansion of the instructor’s test bank items and student exercises. An indispensable resource for students taking courses in hospitality management or business administration, Revenue Management for the Hospitality Industry, Second Edition is also ideal for managers and executives in the hospitality industry.
Author : David K. Hayes
Publisher : John Wiley & Sons
ISBN 13 : 0470084804
Total Pages : 506 pages
Book Rating : 4.4/5 (7 download)
Download or read book Human Resources Management in the Hospitality Industry written by David K. Hayes and published by John Wiley & Sons. This book was released on 2009 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book approaches hospitality human resource (HR) management as a decision-making practice that affects the performance, quality, and legal compliance of the hospitality business as a whole. Beginning with a foundation in the hospitality industry, employment law, and HR policies, the coverage includes recruitment, training, compensation, performance appraisal, environmental and safety concerns, ethics and social responsibility, and special issues. Throughout the book, Human Resources Management in the Hospitality Industry focuses on the unique HR dilemmas you face in the hospitality industry.
Author : Terri Jones
Publisher : John Wiley & Sons
ISBN 13 : 0471748161
Total Pages : 263 pages
Book Rating : 4.4/5 (717 download)
Download or read book Culinary Calculations written by Terri Jones and published by John Wiley & Sons. This book was released on 2008-03-10 with total page 263 pages. Available in PDF, EPUB and Kindle. Book excerpt: The math skills needed for a successful foodservice career—now in a new edition Culinary Calculations, Second Edition provides the mathematical knowledge and skills that are essential for a successful career in today's competitive foodservice industry. This user-friendly guide starts with basic principles before introducing more specialized topics like recipe conversion and costing, AP/EP, menu pricing, and inventory costs. Written in a nontechnical, easy-to-understand style, the book features a running case study that applies math concepts to a real-world example: opening a restaurant. This revised and updated Second Edition of Culinary Calculations covers relevant math skills for four key areas: Basic math for the culinary arts and foodservice industry Math for the professional kitchen Math for the business side of the foodservice industry Computer applications for the foodservice industry Each chapter is rich with resources, including learning objectives, helpful callout boxes for particular concepts, example menus and price lists, and information tables. Review questions, homework problems, and the case study end each chapter. Also included is an answer key for the even-numbered problems throughout the book. Culinary Calculations, Second Edition provides readers with a better understanding of the culinary math skills needed to expand their foodservice knowledge and sharpen their business savvy as they strive for success in their careers in the foodservice industry.
Author : Robert J. Harrington
Publisher : John Wiley & Sons
ISBN 13 : 0471794074
Total Pages : 336 pages
Book Rating : 4.4/5 (717 download)
Download or read book Food and Wine Pairing written by Robert J. Harrington and published by John Wiley & Sons. This book was released on 2007-03-05 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food and Wine Pairing: A Sensory Experience provides a series of discussion and exercises ranging from identifying basic wine characteristics, including visual, aroma, taste (acid, sweetness, oak, tannin, body, etc.), palate mapping (acid, sweet, sour, bitter, and tannin), basic food characteristics and anchors of each (sweet, sour, bitter, saltiness, fattiness, body, etc). It presents how these characteristics contrast and complement each other. By helping culinary professionals develop the skills necessary to identifying the key elements in food or wine that will directly impact its matching based on contrast or similarities, they will then be able to predict excellent food and wine pairings.
