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Author : Marguerite Patten
Publisher :
ISBN 13 :
Total Pages : 136 pages
Book Rating : 4./5 ( download)
Download or read book The American Culinary Society's Menu Maker written by Marguerite Patten and published by . This book was released on 1973 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher : Univ of North Carolina Press
ISBN 13 : 0807834742
Total Pages : 374 pages
Book Rating : 4.8/5 (78 download)
Download or read book Turning the Tables written by and published by Univ of North Carolina Press. This book was released on 2011 with total page 374 pages. Available in PDF, EPUB and Kindle. Book excerpt: Turning the Tables
Author : Richard Hosking
Publisher : Oxford Symposium
ISBN 13 : 190301879X
Total Pages : 390 pages
Book Rating : 4.9/5 (3 download)
Download or read book Food and Language written by Richard Hosking and published by Oxford Symposium. This book was released on 2010 with total page 390 pages. Available in PDF, EPUB and Kindle. Book excerpt: Essays on food and language from the Proceedings of the Oxford Symposium on Food and Cooking 2009.
Author : Ruby Parker Puckett
Publisher : John Wiley & Sons
ISBN 13 : 9780787978297
Total Pages : 600 pages
Book Rating : 4.9/5 (782 download)
Download or read book Food Service Manual for Health Care Institutions written by Ruby Parker Puckett and published by John Wiley & Sons. This book was released on 2004-11-08 with total page 600 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Service Manual for Health Care Institutions offers a comprehensive review of the management and operation of health care food service departments. This third edition of the book—which has become the standard in the field of institutional and health care food service—includes the most current data on the successful management of daily operations and includes information on a wide variety of topics such as leadership, quality control, human resource management, communications, and financial control and management. This new edition also contains information on the practical operation of the food service department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies’ standards.
Author :
Publisher :
ISBN 13 :
Total Pages : 964 pages
Book Rating : 4.A/5 ( download)
Download or read book Catalog of Copyright Entries written by and published by . This book was released on 1937-07 with total page 964 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Ruby Parker Puckett
Publisher : John Wiley & Sons
ISBN 13 : 0470583746
Total Pages : 594 pages
Book Rating : 4.4/5 (75 download)
Download or read book Foodservice Manual for Health Care Institutions written by Ruby Parker Puckett and published by John Wiley & Sons. This book was released on 2012-11-19 with total page 594 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. This edition of the book which has become the standard in the field of institutional and health care foodservice contains the most current data on the successful management of daily operations and includes information on a wide range of topics such as leadership, quality control, human resource management, product selection and purchasing, environmental issues, and financial management. This new edition also contains information on the practical operation of the foodservice department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies' standards. TOPICS COVERED INCLUDE: Leadership and Management Skills Marketing and Revenue-Generating Services Quality Management and Improvement Planning and Decision Making Organization and Time Management Team Building Effective Communication Human Resource Management Management Information Systems Financial Management Environmental Issues and Sustainability Microbial, Chemical, and Physical Hazards HACCP, Food Regulations, Environmental Sanitation, and Pest Control Safety, Security, and Emergency Preparedness Menu Planning Product Selection Purchasing Receiving, Storage, and Inventory Control Food Production Food Distribution and Service Facility Design Equipment Selection and Maintenance Learning objectives, summary, key terms, and discussion questions included in each chapter help reinforce important topics and concepts. Forms, charts, checklists, formulas, policies, techniques, and references provide invaluable resources for operating in the ever-changing and challenging environment of the food- service industry.
Author : Eleanor F. Eckstein
Publisher :
ISBN 13 :
Total Pages : 336 pages
Book Rating : 4.E/5 ( download)
Download or read book Menu Planning written by Eleanor F. Eckstein and published by . This book was released on 1973 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Michael P. Hoffmann
Publisher : Cornell University Press
ISBN 13 : 1501754645
Total Pages : 267 pages
Book Rating : 4.5/5 (17 download)
Download or read book Our Changing Menu written by Michael P. Hoffmann and published by Cornell University Press. This book was released on 2021-04-15 with total page 267 pages. Available in PDF, EPUB and Kindle. Book excerpt: Our Changing Menu unpacks the increasingly complex relationships between food and climate change. Whether you're a chef, baker, distiller, restaurateur, or someone who simply enjoys a good pizza or drink, it's time to come to terms with how climate change is affecting our diverse and interwoven food system. Michael P. Hoffmann, Carrie Koplinka-Loehr, and Danielle L. Eiseman offer an eye-opening journey through a complete menu of before-dinner drinks and salads; main courses and sides; and coffee and dessert. Along the way they examine the escalating changes occurring to the flavors of spices and teas, the yields of wheat, the vitamins in rice, and the price of vanilla. Their story is rounded out with a primer on the global food system, the causes and impacts of climate change, and what we can all do. Our Changing Menu is a celebration of food and a call to action—encouraging readers to join with others from the common ground of food to help tackle the greatest challenge of our time.
Author : Jeremiah J. Wanderstock
Publisher :
ISBN 13 :
Total Pages : 20 pages
Book Rating : 4.:/5 (31 download)
Download or read book Restaurants and Catering written by Jeremiah J. Wanderstock and published by . This book was released on 1970 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Library of Congress
Publisher :
ISBN 13 :
Total Pages : 734 pages
Book Rating : 4.3/5 (91 download)
Download or read book The Library of Congress Author Catalog written by Library of Congress and published by . This book was released on 1953 with total page 734 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 858 pages
Book Rating : 4.:/5 (319 download)
Download or read book The Continent written by and published by . This book was released on 1884 with total page 858 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 916 pages
Book Rating : 4.3/5 (91 download)
Download or read book Our Continent written by and published by . This book was released on 1884 with total page 916 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Andrew F. Smith
Publisher : Oxford University Press
ISBN 13 : 0195307968
Total Pages : 720 pages
Book Rating : 4.1/5 (953 download)
Download or read book The Oxford Companion to American Food and Drink written by Andrew F. Smith and published by Oxford University Press. This book was released on 2007-05 with total page 720 pages. Available in PDF, EPUB and Kindle. Book excerpt: Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food!Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors.Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink. DT Nearly 1,000 articles on American food and drink, from the curious to the commonplace DT Beautifully illustrated with hundreds of historical photographs and color images DT Includes informative lists of food websites, museums, organizations, and festivals
Author : Rajeev Batra
Publisher : Routledge
ISBN 13 : 1317466152
Total Pages : 488 pages
Book Rating : 4.3/5 (174 download)
Download or read book Leveraging Consumer Psychology for Effective Health Communications: The Obesity Challenge written by Rajeev Batra and published by Routledge. This book was released on 2015-07-17 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: This timely book brings together some of the most higly respected scholars and practitioners in the consumer psychology and health communication fields to analyze how the latest research can be effectively applied to the critical public health issue of obesity.
Author :
Publisher :
ISBN 13 :
Total Pages : 790 pages
Book Rating : 4.0/5 ( download)
Download or read book The American Home written by and published by . This book was released on 1949-06 with total page 790 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 332 pages
Book Rating : 4.:/5 (36 download)
Download or read book Small Business Bibliography written by and published by . This book was released on 1960 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Krishnendu Ray
Publisher : Bloomsbury Publishing
ISBN 13 : 0857858378
Total Pages : 265 pages
Book Rating : 4.8/5 (578 download)
Download or read book The Ethnic Restaurateur written by Krishnendu Ray and published by Bloomsbury Publishing. This book was released on 2016-02-11 with total page 265 pages. Available in PDF, EPUB and Kindle. Book excerpt: Academic discussions of ethnic food have tended to focus on the attitudes of consumers, rather than the creators and producers. In this ground-breaking new book, Krishnendu Ray reverses this trend by exploring the culinary world from the perspective of the ethnic restaurateur. Focusing on New York City, he examines the lived experience, work, memories, and aspirations of immigrants working in the food industry. He shows how migrants become established in new places, creating a taste of home and playing a key role in influencing food cultures as a result of transactions between producers, consumers and commentators. Based on extensive interviews with immigrant restaurateurs and students, chefs and alumni at the Culinary Institute of America, ethnographic observation at immigrant eateries and haute institutional kitchens as well as historical sources such as the US census, newspaper coverage of restaurants, reviews, menus, recipes, and guidebooks, Ray reveals changing tastes in a major American city between the late 19th and through the 20th century. Written by one of the most outstanding scholars in the field, The Ethnic Restaurateur is an essential read for students and academics in food studies, culinary arts, sociology, urban studies and indeed anyone interested in popular culture and cooking in the United States.
