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Hotelbranchen, catering og restaurationsbranchen
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Culinary Calculations: Simplified Math for Culinary Professionals (Bog, Paperback / softback, Engelsk)This book helps those in the culinary arts get the math knowledge and skills they need to succeed. The coverage begins with basic... Læs mere
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Design and Layout of Foodservice Facilities (Bog, Hardback, Engelsk)This book focuses on the design and layout of the foodservice facility, paying special attention to the front of the house, and the dining room. New pedagogical features incorporate through the text, including key terms, review questions, and questions for discussion.
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Catering: A Guide to Managing a Successful Business Operation (Bog, Hardback, Engelsk)Catering: A Guide to Managing a Successful Business Operation, Second Edition provides the reader with the tools to fully understand the... Læs mere
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Beverage Basics: Understanding and Appreciating Wine, Beer, and Spirits (Bog, Hardback, Engelsk)Beverage Basics presents a new approach to understanding wine, beer, and spirits, complete with full-colour maps, labels and... Læs mere
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The Bar and Beverage Book (Bog, Hardback, Engelsk)The Bar and Beverage Book explains how to manage the beverage option of a restaurant, bar, hotel, country club-any place that serves beverages to customers.
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Culinary Careers For Dummies (Bog, Paperback / softback, Engelsk)The fast and easy way to find your place in the culinary field Ever dream of exploring an exciting career in culinary arts or cooking but don't know where to begin? Culinary Careers For Dummies is the perfect book for anyone who dreams of getting into the culinary profession.
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Shelf Life (Bog, Paperback / softback, Engelsk)Shelf life, a term recognised in EU/UK food legislation, may be defined as the period of time for which a food product will remain safe and fit for use, provided that it is kept in defined storage conditions.
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Foodservice Manual for Health Care Institutions (Bog, Paperback / softback, Engelsk)The fourth edition of the book that has become a classic in the field offers a comprehensive review of the management and operation of health care food service departments.
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Food Safety in the Seafood Industry: A Practical Guide for ISO 22000 and FSSC 22000 Implementation (Bog, Paperback / softback, Engelsk)Seafood is one of the most traded commodities worldwide. It is thus imperative that all companies and official control agencies ensure seafood safety and quality throughout the supply chain.
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Essential Microbiology and Hygiene for Food Professionals (Bog, Paperback / softback, Engelsk)An introduction to microbiology and hygiene for students in the food professions, including food sciences, culinary arts, hospitality and catering, nutrition and dietetics, environmental health and public health.
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Human Resource Management for Hospitality, Tourism and Events (Bog, Paperback / softback, Engelsk)This book takes an integrated look at existing human resource management (HRM) policies and practices in the tourism and hospitality... Læs mere
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Food Tourism Around The World: Development, Management and Markets (Bog, Paperback / softback, Engelsk)Food and wine are vital components of the tourism experience, and are increasingly being seen as prime travel motivators in their own right. Using international case... Læs mere
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