Автор: Rande Название: Introduction to Professional Foodservice ISBN: 0471577464 ISBN-13(EAN): 9780471577461 Издательство: Wiley Рейтинг: Цена: 149900.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: One unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer orientation.
Автор: Reed Название: Specs Comprehensive Foodservice 2e ISBN: 0471284246 ISBN-13(EAN): 9780471284246 Издательство: Wiley Рейтинг: Цена: 272450.00 T Наличие на складе: Поставка под заказ. Описание: A resource of the standards by which foods are measured, specified for purchase, and inspected upon delivery to ensure that the foodservice operation is getting the value it is paying for. It offers information on purchasing policies, foods, quality controls, and storage and handling procedures.
Автор: Khan Название: Concepts of Foodservice Operations and Management, ISBN: 0471284025 ISBN-13(EAN): 9780471284024 Издательство: Wiley Рейтинг: Цена: 149900.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Revised and updated to highlight essential concepts in the operations and management of foodservice facilities, this edition outlines all steps in a simple and understandable fashion. The unique feature of the book continues to be the emphasis on systems, which applies to both commercial and institutional operations.
Автор: Drummond Название: Study Guide to Accompany Nutrition for Foodservice and Culinary Professionals, Eighth Edition ISBN: 1118507215 ISBN-13(EAN): 9781118507216 Издательство: Wiley Рейтинг: Цена: 170750.00 T Наличие на складе: Поставка под заказ. Описание: The ideal nutrition study guide for foodservice and culinary professionals Nutrition for Foodservice and Culinary Professionals is the must-have reference for the most thorough, up-to-date information on nutrition and diet.
Автор: Drummond Название: Retaining Your Foodservice Employees ISBN: 0471290629 ISBN-13(EAN): 9780471290629 Издательство: Wiley Рейтинг: Цена: 99210.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Retaining Your Foodservice Employees is the second in a series of three books by Karen Eich Drummond on Foodservice Employee Management. The other two titles are Staffing Your Foodservice Operation and Disciplining Your Foodservice Employees.
Автор: Drummond Название: Nutrition for Foodservice and Culinary Professionals 8e ISBN: 1118429737 ISBN-13(EAN): 9781118429730 Издательство: Wiley Рейтинг: Цена: 127770.00 T Наличие на складе: Поставка под заказ. Описание: Due to increased awareness of the general consumer and increased attention to obesity in the U.S. population, chefs and restaurateurs are expected to provide healthy offerings. This updated guide covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective.
Автор: Kazarian Название: Foodservice Facilities Planning 3e ISBN: 0471290637 ISBN-13(EAN): 9780471290636 Издательство: Wiley Рейтинг: Цена: 149900.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The foodservice industry gets more competitive every day. As a result, initial planning is extremely important and has become a key factor in determining the success or failure of an operation.
Автор: Warner Название: Noncommercial, Institutional, & Contract Foodservice Management ISBN: 047159573X ISBN-13(EAN): 9780471595731 Издательство: Wiley Рейтинг: Цена: 149900.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: A pioneer in institutional foodservice offers a practical up--to--date introduction concerned with volume feeding operations which present unique challenges and have different requirements from restaurants and other commercial businesses.
Автор: Oliva Cabral Название: Nutrition for Foodservice and Culinary Professionals ISBN: 1681175525 ISBN-13(EAN): 9781681175522 Издательство: Gazelle Book Services Рейтинг: Цена: 217350.00 T Наличие на складе: Невозможна поставка. Описание: "Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism and excretion. Beyond the physical and emotional satisfaction of eating, we often are concerned about how food choices affect our health. Eating a healthy diet and exercising is not just a concern for adults but for children and teenagers as well. An attribute of a food that includes its appearance, smell, taste, feel in the mouth, texture, temperature, and even the sounds made when it is chewed. The nutritional content of a food can be an important factor in deciding what to eat. Knowledge of nutrition and a positive attitude toward nutrition may translate into nutritious eating practices. Just knowing that eating lots of fruits and vegetables may prevent heart disease does not mean that someone will automatically start eating more of those foods. A poor diet may have an injurious impact on health, causing deficiency diseases such as blindness, anemia, scurvy, preterm birth, stillbirth and cretinism; healththreatening conditions like obesity and metabolic syndrome; and such common chronic systemic diseases as cardiovascular disease, diabetes and osteoporosis. Nutrition for Foodservice and Culinary Professionals is intended for students in culinary programs, as well as those in hotel, restaurant, and onsite management programs. Practicing culinary and management professionals will find it useful as well. This book helps readers use nutritional principles to evaluate and modify menus and recipes and to respond to customers critical questions and dietary needs. From students in culinary arts, hospitality management, and nutrition and dietetics programs to practicing culinary and management professionals, this book will be an invaluable reference."
