Call Number
PER 664.7520994 AUS
Publication Date
2024 2023 2022 2021 2020
Format:
Other
Other
Relevance:
126667.0078
by
Cousins, John, author.
Call Number
642.5 COU
Publication Date
2014
Format:
Electronic Resources
Relevance:
120166.8672
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by
Shimmura, Takeshi.
Call Number
664
Publication Date
2020
Format:
Electronic Resources
Relevance:
114574.6172
by
Cousins, John, author.
Call Number
647.95 COU
Publication Date
2020
Summary
This revised and updated edition of our bestselling and internationally respected title is the essential reference source for trainers, practitioners and anyone working towards professional qualifications in food and beverage service. - Covers contemporary trends and issues in food and beverage service and offers broad and in-depth coverage of key concepts, skills and knowledge, with developed focus on the international nature of the hospitality industry. - Supports students in gaining a comprehensive overview of the industry, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects. - Supports a range of professional qualifications as well as in-company training programmes. - Aids visual learners with over 250 photographs and illustrations demonstrating current service conventions and techniques.
Format:
Electronic Resources
Relevance:
101559.5391
by
Arduser, Lora, author.
Call Number
642.6071 ARD
Publication Date
2017
Format:
Electronic Resources
Relevance:
67175.3203
by
Kanopy (Firm)
Call Number
XX(297093.1)
Publication Date
2014 2012
Summary
Award-winning filmmaker Byron Hurt offers a fascinating exploration of the soul food tradition, its relevance to black cultural identity, and its continuing popularity despite the known dangers of high-fat, high-calorie diets. Inspired by his father's lifelong love affair with soul food even in the face of a life-threatening health crisis, Hurt discovers that the relationship between African-Americans and dishes like ribs, grits, and fried chicken is deep-rooted and culturally based. At the same time, he moves beyond matters of culture and individual taste to show how the economics of the food industry have combined with socioeconomic conditions in predominantly black neighborhoods to dramatically limit food choices. The result is an absorbing and ultimately inspiring look at the cultural politics of food and the complex interplay between identity, taste, power, and health. Features soul food cooks, historians, doctors, and food justice movement activists who are challenging the food industry, creating sustainable gardens, and advocating for better supermarkets, more farmers' markets, and healthier takes on soul food.
Format:
Video recording
Relevance:
56028.1445
by
Caraher, Martin, editor.
Call Number
338.19 FOO
Publication Date
2023
Format:
Books
Relevance:
52696.6602
by
Davis, Jon.
Call Number
641.555
Publication Date
2016
Format:
Electronic Resources
Relevance:
0.2412
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