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ISBN 13 :
Total Pages : 784 pages
Book Rating : 4.E/5 ( download)
Download or read book The Food Institute's Food Industry Review written by and published by . This book was released on 2007 with total page 784 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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ISBN 13 :
Total Pages : 510 pages
Book Rating : 4.:/5 (321 download)
Download or read book Progressive Architecture written by and published by . This book was released on 1991 with total page 510 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Costas Katsigris
Publisher :
ISBN 13 :
Total Pages : 584 pages
Book Rating : 4.0/5 ( download)
Download or read book Design and Equipment for Restaurants and Foodservice written by Costas Katsigris and published by . This book was released on 2005-03-24 with total page 584 pages. Available in PDF, EPUB and Kindle. Book excerpt: This textbook on foodservice equipment, layout and design covers what a restaurateur or foodservice manager needs to know about the planning, purchasing and maintenance of foodservice facilities. This revision reflects the latest trends in design and the newest equipment technologies.
Author : Dan Barber
Publisher : Penguin
ISBN 13 : 1594204071
Total Pages : 498 pages
Book Rating : 4.5/5 (942 download)
Download or read book The Third Plate written by Dan Barber and published by Penguin. This book was released on 2014 with total page 498 pages. Available in PDF, EPUB and Kindle. Book excerpt: "[A] renowned chef ... Barber explores the evolution of American food from the "first plate," or industrially-produced, meat-heavy dishes, to the "second plate" of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the "third plate," a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat"--Provided by publisher.
Author : Eric Schlosser
Publisher : Houghton Mifflin Harcourt
ISBN 13 : 0547750331
Total Pages : 387 pages
Book Rating : 4.5/5 (477 download)
Download or read book Fast Food Nation written by Eric Schlosser and published by Houghton Mifflin Harcourt. This book was released on 2012 with total page 387 pages. Available in PDF, EPUB and Kindle. Book excerpt: An exploration of the fast food industry in the United States, from its roots to its long-term consequences.
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ISBN 13 :
Total Pages : 1184 pages
Book Rating : 4.3/5 (555 download)
Download or read book Bakery Production and Marketing written by and published by . This book was released on 1988-08 with total page 1184 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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ISBN 13 :
Total Pages : 756 pages
Book Rating : 4.:/5 (31 download)
Download or read book The Hotel World written by and published by . This book was released on 1917 with total page 756 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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ISBN 13 :
Total Pages : 580 pages
Book Rating : 4.U/5 (183 download)
Download or read book Restaurant Management written by and published by . This book was released on 1938 with total page 580 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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ISBN 13 :
Total Pages : 538 pages
Book Rating : 4.:/5 (334 download)
Download or read book Railway International Passenger and Ticket Agents Journal written by and published by . This book was released on 1918 with total page 538 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Chris Thomas
Publisher : John Wiley & Sons
ISBN 13 : 1118297741
Total Pages : 530 pages
Book Rating : 4.1/5 (182 download)
Download or read book Design and Equipment for Restaurants and Foodservice written by Chris Thomas and published by John Wiley & Sons. This book was released on 2013-09-23 with total page 530 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility—with more attention to the equipment—rather than emphasizing either front of the house or back of the house.
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ISBN 13 :
Total Pages : 774 pages
Book Rating : 4.0/5 ( download)
Download or read book Volume Feeding Institutions written by and published by . This book was released on 1976 with total page 774 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Stefan Gössling
Publisher : Routledge
ISBN 13 : 1351740237
Total Pages : 406 pages
Book Rating : 4.3/5 (517 download)
Download or read book The Sustainable Chef written by Stefan Gössling and published by Routledge. This book was released on 2021-12-09 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.
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ISBN 13 :
Total Pages : 1388 pages
Book Rating : 4.A/5 ( download)
Download or read book Home Journal written by and published by . This book was released on 1903 with total page 1388 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Black Enterprise written by and published by . This book was released on 2000-06 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: BLACK ENTERPRISE is the ultimate source for wealth creation for African American professionals, entrepreneurs and corporate executives. Every month, BLACK ENTERPRISE delivers timely, useful information on careers, small business and personal finance.
Author : United States. Congress. Senate. Committee on Public Works
Publisher :
ISBN 13 :
Total Pages : 1766 pages
Book Rating : 4.:/5 (36 download)
Download or read book Hearings, Reports and Prints of the Senate Committee on Public Works written by United States. Congress. Senate. Committee on Public Works and published by . This book was released on 1973 with total page 1766 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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ISBN 13 :
Total Pages : 1132 pages
Book Rating : 4.F/5 ( download)
Download or read book The Railway Age written by and published by . This book was released on 1892 with total page 1132 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Anthony Bourdain
Publisher : A&C Black
ISBN 13 : 1408845040
Total Pages : 386 pages
Book Rating : 4.4/5 (88 download)
Download or read book Kitchen Confidential written by Anthony Bourdain and published by A&C Black. This book was released on 2013-05-01 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable, as shocking as they are funny.
