by
Media, IRB.
Call Number
647.95068000000003
Publication Date
2022
Format:
Electronic Resources
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1.6108
by
Gossling, Stefan, author.
Call Number
647.95068 GOS
Publication Date
2022
Summary
"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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Books
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2.1521
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by
Politz, Michael.
Call Number
647.95068
Publication Date
2020
Format:
Electronic Resources
Relevance:
1.5224
by
Susskind, Alex M., editor.
Call Number
647.95068 NEX
Publication Date
2019
Format:
Electronic Resources
Relevance:
38036.8516
by
Garvey, Michael, author.
Call Number
647.95068 GAR
Publication Date
2019
Format:
Electronic Resources
Relevance:
1.6355
by
Wood, Roy C.
Call Number
647.95068
Publication Date
2018
Format:
Electronic Resources
Relevance:
71875.3984
by
Hyung-il, Jung.
Call Number
647.95068
Publication Date
2018
Format:
Electronic Resources
Relevance:
77631.7344
8.
by
Peire, Fernando.
Call Number
641.509421
Publication Date
2017
Summary
Behind the scenes of London's most celebrated restaurant - in 100 years and 100 recipes.
Format:
Electronic Resources
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1.2002
by
Lueders, Christine J., author.
Call Number
647.95068 LUE
Publication Date
2017
Format:
Electronic Resources
Relevance:
41502.1328
by
Media, The Staff of Entrepreneur.
Call Number
647.95068000000003
Publication Date
2016
Summary
Shifting demographics and changing lifestyles are driving the surge in food-service businesses. Today's busy consumers don't have the time or the inclination to cookthey want tasty, nutritious meals without dishes to wash. More and more singles, working parents, and seniors are demanding greater convenience and are looking to restaurants and food services to fill that need. There's plenty of room for more food businesses, but for a successful startup you need more than just good recipes. You also need to know about planning, capitalization, inventory control, and payroll management. The staff of Entrepreneur has put together everything you need to know to start, run, and grow the successful restaurant or food service of your dreams.
Format:
Electronic Resources
Relevance:
1.5519
Call Number
647.95068
Publication Date
2016
Summary
Americans spend more than 600 billion a year eating out. Busy consumers don't have the time or inclination to cook they want tasty, nutritious meals without dishes to wash. More and more singles, working parents and seniors are demanding greater convenience and are turning to restaurants to fill that need. There's plenty of room for more food businesses, but for a successful startup you need more than just good recipes. You also need to know about planning, capitalization, inventory control, and payroll management.
Format:
Electronic Resources
Relevance:
2.2552
by
Gabriel, Vincent.
Call Number
647.95068
Publication Date
2016
Format:
Electronic Resources
Relevance:
1.6310
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