The Food Professionals Guide

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Controlling Restaurant & Food Service Labor Costs

Author : Sharon L. Fullen
Publisher : Atlantic Publishing Company
ISBN 13 : 0910627177
Total Pages : 77 pages
Book Rating : 4.9/5 (16 download)

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Book Synopsis Controlling Restaurant & Food Service Labor Costs by : Sharon L. Fullen

Download or read book Controlling Restaurant & Food Service Labor Costs written by Sharon L. Fullen and published by Atlantic Publishing Company. This book was released on 2003 with total page 77 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast-to-read, easy to understand and will take the mystery out of the subject. The information is boiled down to the essence. They are filled to the brim with up to date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you will not find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the theory. Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You will be using your highlighter a lot! The best part aside from the content is they are very moderately priced. You can also purchase the whole 15 book series the isbn number is 0-910627-26-6. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended! Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.

Waiter & Waitress Training

Author : Lora Arduser
Publisher : Atlantic Publishing Company
ISBN 13 : 0910627207
Total Pages : 72 pages
Book Rating : 4.9/5 (16 download)

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Book Synopsis Waiter & Waitress Training by : Lora Arduser

Download or read book Waiter & Waitress Training written by Lora Arduser and published by Atlantic Publishing Company. This book was released on 2003 with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt: "These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up to date and pertinent information."

Restaurant Design

Author : Sharon L. Fullen
Publisher : Parkway Publishers, Inc.
ISBN 13 : 9780910627245
Total Pages : 148 pages
Book Rating : 4.6/5 (272 download)

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Book Synopsis Restaurant Design by : Sharon L. Fullen

Download or read book Restaurant Design written by Sharon L. Fullen and published by Parkway Publishers, Inc.. This book was released on 2003 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast-to-read, easy to understand and will take the mystery out of the subject. The information is boiled down to the essence. They are filled to the brim with up to date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you won't find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the theory. Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You'll be using your highlighter a lot! The best part aside from the content is they are very moderately price. You can also purchase the whole 15 book series the isbn number is 0-910627-26-6. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended! Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.

Professional Garde Manger

Author : Lou Sackett
Publisher : John Wiley & Sons
ISBN 13 : 0470179961
Total Pages : 444 pages
Book Rating : 4.4/5 (71 download)

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Book Synopsis Professional Garde Manger by : Lou Sackett

Download or read book Professional Garde Manger written by Lou Sackett and published by John Wiley & Sons. This book was released on 2010-03-15 with total page 444 pages. Available in PDF, EPUB and Kindle. Book excerpt: Maintaining the features that have made Professional Cooking and Professional Baking standouts in the marketplace, Professional Garde Manger presents culinary students and professional working chefs with comprehensive and visual coverage of everything they need to know to master the cold kitchen. This new text on garde manger work provides step-by-step techniques and procedures covering 375 recipes and 400 recipe variations for the garde manger chef. Beautifully illustrated with line drawings and more than 500 new photos, it covers topics ranging from simple salads and hors d'oeuvres to mousellines and charcuterie specialties to careers in the field. This much-awaited text provides a complete look at this specialized area in culinary arts.

Bar & Beverage Operation

Author : Chris Parry
Publisher : Atlantic Publishing Company
ISBN 13 : 9780910627214
Total Pages : 148 pages
Book Rating : 4.6/5 (272 download)

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Book Synopsis Bar & Beverage Operation by : Chris Parry

Download or read book Bar & Beverage Operation written by Chris Parry and published by Atlantic Publishing Company. This book was released on 2003 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is boiled down to the essence. They are filled to the brim with up to date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you will not find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the theory. Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You will be using your highlighter a lot! The best part aside from the content is they are very moderately priced. The whole series may also be purchased the ISBN number for the series is 0910627266. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended! Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.

The Food Professional's Guide

Author :
Publisher :
ISBN 13 :
Total Pages : 344 pages
Book Rating : 4.0/5 ( download)

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Book Synopsis The Food Professional's Guide by :

Download or read book The Food Professional's Guide written by and published by . This book was released on 1990 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Food Service Professional Guide to Series

Author :
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (637 download)

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Book Synopsis The Food Service Professional Guide to Series by :

Download or read book The Food Service Professional Guide to Series written by and published by . This book was released on 2001 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food and Mental Health

Author : Gerrie Hughes
Publisher : Routledge
ISBN 13 : 9781003172161
Total Pages : 172 pages
Book Rating : 4.1/5 (721 download)

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Book Synopsis Food and Mental Health by : Gerrie Hughes

Download or read book Food and Mental Health written by Gerrie Hughes and published by Routledge. This book was released on 2021-12-30 with total page 172 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by an experienced psychotherapist, this book provides professionals in the fields of health and wellbeing with a guide to human relationships with food, and their impact on mental health.Acknowledging how food choices profoundly effect a person's experience in the world, Gerrie Hughes offers knowledge and support around how to understand and negotiate the relationship between food and mind. Chapters offers facts, information and theories on key topics such as self-image, 'good' nutrition, sustainability and rituals. Each chapter uses vignettes, case studies and reflective activities to stimulate thought about the reader's own assumptions and experience and offer approaches to how they might use their expertise with the people with whom they work.Providing an accessible and easy to read guide into the role food plays in our lives, this book will be of interest to a range of healthcare practitioners, including mental health nurses, occupational therapists, psychotherapists, and counsellors.

Academy Of Nutrition And Dietetics Complete Food And Nutrition Guide, 5th Ed

Author : Roberta Duyff
Publisher : HarperCollins
ISBN 13 : 0544520599
Total Pages : 817 pages
Book Rating : 4.5/5 (445 download)

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Book Synopsis Academy Of Nutrition And Dietetics Complete Food And Nutrition Guide, 5th Ed by : Roberta Duyff

Download or read book Academy Of Nutrition And Dietetics Complete Food And Nutrition Guide, 5th Ed written by Roberta Duyff and published by HarperCollins. This book was released on 2017-04-18 with total page 817 pages. Available in PDF, EPUB and Kindle. Book excerpt: The newest edition of the most trusted nutrition bible. Since its first, highly successful edition in 1996, The Academy of Nutrition and Dietetics Complete Food and Nutrition Guide has continually served as the gold-standard resource for advice on healthy eating and active living at every age and stage of life. At once accessible and authoritative, the guide effectively balances a practical focus with the latest scientific information, serving the needs of consumers and health professionals alike. Opting for flexibility over rigid dos and don’ts, it allows readers to personalize their own paths to healthier living through simple strategies. This newly updated Fifth Edition addresses the most current dietary guidelines, consumer concerns, public health needs, and marketplace and lifestyle trends in sections covering Choices for Wellness; Food from Farm to Fork; Know Your Nutrients; Food for Every Age and Stage of Life; and Smart Eating to Prevent and Manage Health Issues.

Farm to Table

Author : Darryl Benjamin
Publisher : Chelsea Green Publishing
ISBN 13 : 1603586725
Total Pages : 274 pages
Book Rating : 4.6/5 (35 download)

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Book Synopsis Farm to Table by : Darryl Benjamin

Download or read book Farm to Table written by Darryl Benjamin and published by Chelsea Green Publishing. This book was released on 2016 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: "A century ago, virtually all food -- fruits, vegetables, grains, meat, and dairy -- was local, grown at home or sourced within a few miles. But today, most food consumed in the United States comes from industrial farms and concentrated animal feeding operations (CAFOs), with ramifications to our health, our environment, and our economy. The tide is turning, however, thanks to what has been called the "farm-to-table" movement. In Farm to Table, Darryl Benjamin and Chef Lyndon Virkler explore both the roots of our current, corporate food system malaise, and the response by small farmers, food co-ops, chefs and restaurateurs, institutions, and many more, to replace the status quo with something more healthy, fair, just, and delicious. Today's consumers are demanding increased accountability from food growers and purveyors. Farm to Table illuminates the best practices and strategies for schools, restaurants, healthcare facilities, and other businesses and institutions, to partner with local farmers and food producers, from purchasing to marketing. Readers will also learn about the various alternative techniques that farms are employing - from permaculture to rotation-intensive grazing - to produce better tasting and more nutritious food, restore environmental health, and meet consumer demand. A one-of-a-kind resource, Farm to Table shows how to integrate truly sustainable principles into every juncture of our evolving food system."--Back cover.

The Food Service Professionals Guide To

Author : Tiffany Lambert
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (137 download)

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Book Synopsis The Food Service Professionals Guide To by : Tiffany Lambert

Download or read book The Food Service Professionals Guide To written by Tiffany Lambert and published by . This book was released on 2003 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Presentation Secrets

Author : Cara Hobday
Publisher :
ISBN 13 : 9781554074914
Total Pages : 0 pages
Book Rating : 4.0/5 (749 download)

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Book Synopsis Food Presentation Secrets by : Cara Hobday

Download or read book Food Presentation Secrets written by Cara Hobday and published by . This book was released on 2010 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A practical guide to adding that professional flourish to any dish.

Culinary Nutrition for Food Professionals

Author : Carol A. Hodges
Publisher : Wiley
ISBN 13 : 9780471286073
Total Pages : 320 pages
Book Rating : 4.2/5 (86 download)

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Book Synopsis Culinary Nutrition for Food Professionals by : Carol A. Hodges

Download or read book Culinary Nutrition for Food Professionals written by Carol A. Hodges and published by Wiley. This book was released on 1994-03-23 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: In today's market, a large percentage of food consumed is eaten or purchased away from home which has created an increasing demand for healthful options across all segments of the food industry. Now, more than ever, your customers realize that diet plays an important role in maintaining good health. The completely revised, second edition of Culinary Nutrition for Food Professionals gives you all of the information you need to balance taste and health while maintaining your unique niche in today's competitive marketplace. This book is oriented toward nutrition applications to foodservice including: * food science and nutrition science * current dietary recommendations * new food labeling regulations * product selection * menu planning for specific clientele and operational segments * recipe development, nutrition analysis, and cooking techniques * merchandising healthful options in the menu mix * staff training * agricultural, industry and current food safety issues * marketing In addition, a one-of-a-kind chapter addresses fitness and diet needs for food professionals. It is designed as a guide for maintaining peak productivity at the work site. Culinary Nutrition for Food Professionals is recommended by the Educational Institute of the American Culinary Federation and has been endorsed by educators and other food professionals as a key textbook for both culinary and hospitality management programs. In addition, the book is a vital and current reference for foodservice managers, chefs, caterers, food product developers and retailers, restaurateurs, food writers, and health professionals. It is also a practical reference for individuals who wish to learn the professional approach to cooking for taste and health. Food professionals and educators are saying this about the revised second edition of Culinary Nutrition for Food Professionals: "This book will certainly be useful to all of us." --Julia Child, Cambridge, MA (From the Foreword) "This book should be part of any professional chef's library. It is current and on target with the needs of the food service industry as it meets and adapts to the consciousness of today's nutritionally aware customers. This book will also be an excellent tool to meet the needs of our young culinarians entering the profession. It is written in a style which is easy for the professional chef to follow." --Noel Cullen, EdD, CMC, AAC, Chairman, American Culinary Federation Educational Institute; and Associate Professor, School of Hospitality Administration, Boston University "In these times when the American public is examining their diet so closely, it is more important than ever that cooks and chefs move to increase both their knowledge of nutrition and its implications. Carol Hodges' book is a comprehensible yet accessible look at the many aspects of diet and nutrition. It is an outstanding book for anyone who works with food to increase their education in a subject that is on the front line of the cooking profession." --Chris Schlesinger, Chef-Owner, East Coast Grill and The Blue Room, Cambridge, MA "To say I am impressed with the content of the book would be an understatement. It is, in my opinion, right on target with what every foodservice professional needs to know to adapt his or her recipes and menus to meet the changing needs of today's customers. It is written at the level and in the vocabulary of a chef, foodservice manager, and other foodservice professionals." --Jeff Larson, CEC, Dean of Instruction, Northeast Metro Technical College, St. Paul, MN (From the Foreword) Special Note: This book is recommended by the American Culinary Federation and the international Association of Culinary professionals for meeting certification requirement

Essential Microbiology and Hygiene for Food Professionals

Author : Sibel Roller
Publisher : CRC Press
ISBN 13 : 1444164856
Total Pages : 232 pages
Book Rating : 4.4/5 (441 download)

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Book Synopsis Essential Microbiology and Hygiene for Food Professionals by : Sibel Roller

Download or read book Essential Microbiology and Hygiene for Food Professionals written by Sibel Roller and published by CRC Press. This book was released on 2012-04-27 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: Essential Microbiology and Hygiene for Food Professionals is an accessible and practical introduction, providing the basic science relating to microorganisms in food. Assuming no prior knowledge of microbiology, chapters take a fresh and modern approach in helping students appreciate the importance of microbiology and hygiene in assuring

The Food Professional's Guide

Author :
Publisher : John Wiley & Sons Incorporated
ISBN 13 : 9780471524601
Total Pages : 325 pages
Book Rating : 4.5/5 (246 download)

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Book Synopsis The Food Professional's Guide by :

Download or read book The Food Professional's Guide written by and published by John Wiley & Sons Incorporated. This book was released on 1990 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the only directory assembled by and for food professionals, covering virtually the entire food business. Endorsed by the James Beard Foundation, an educational foundation of professional and amateur cooks dedicated to American gastronomy, it includes an exhaustive listing of names and phone numbers previously available only through time-consuming means. Contains information on new suppliers, schools, cookbook publishers, chefs, stylists, designers, consultants, research facilities, conventions, fairs, promotional ideas for new products and more. Essential reading for food professionals, this guide will also appeal to amateur cooking and food enthusiasts who want to be on the cutting edge of culinary art. This ``Who's Who'' and ``What's Where'' is a virtual encyclopedia of the food business.

Inspiring and Supporting Behavior Change

Author : Ann Constance
Publisher : American Dietetic Associati
ISBN 13 : 0880914556
Total Pages : 155 pages
Book Rating : 4.8/5 (89 download)

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Book Synopsis Inspiring and Supporting Behavior Change by : Ann Constance

Download or read book Inspiring and Supporting Behavior Change written by Ann Constance and published by American Dietetic Associati. This book was released on 2011 with total page 155 pages. Available in PDF, EPUB and Kindle. Book excerpt: Do your patients resist behavior change? Do you need tips and tools to help empower your patients on the road to better health? This guide will help you move your patients toward change. Topics include the transtheoretical model and stages of change; the chronic care model; motivational interviewing; goal setting; and building long-term support for patients.

Food Preparation for the Professional

Author : David A. Mizer
Publisher : Wiley-Interscience
ISBN 13 : 9780471376767
Total Pages : 276 pages
Book Rating : 4.3/5 (767 download)

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Book Synopsis Food Preparation for the Professional by : David A. Mizer

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.