by
Kumar, S.
Call Number
647.95 KUM
Publication Date
2008
Format:
Electronic Resources
Relevance:
170086.6406
by
Foskett, David, 1951-
Call Number
647.95 FOS
Publication Date
2007
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/fy0805/2008270701.html
Relevance:
4.2506
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by
Broadhurst, Jeff, interviewee.
Call Number
XX(272709.1)
Publication Date
2015
Summary
Jeff Broadhurst joined Eat'n Park Hospitality Group as Director of Business Development for Parkhurst Dining Services in 1996, following a 5 year career with Federated Investors in their Chicago and Kentucky markets. In 2002, he was promoted to President of Parkhurst Dining Services, and in 2006, took over the responsibilities of President of Eat'n Park Restaurants. In 2008, Jeff became President and CEO of Eat'n Park Hospitality Group.
Format:
Electronic Resources
Relevance:
2.6550
by
Kinton, Ronald.
Call Number
647.95 KIN
Publication Date
1999
Format:
Books
Relevance:
2.2460
by
Martinez, Marian Garcia.
Call Number
658.8342
Publication Date
2023
Summary
This collection reviews the wealth of research in understanding consumer food-purchasing behaviour and what this means for farmers, food manufacturers, retailers and policy makers seeking to produce healthier food in a more sustainable way.
Format:
Electronic Resources
Relevance:
1.6964
by
Cerexhe, Peter.
Call Number
363.192
Publication Date
2000
Summary
Risky Foods, Safer Choices confirms what many people may have suspected - the incidence of food poisoning is on the rise. Triggering such public suspicions has been an ongoing procession of horror incidents involving such foods as salami, oysters, pork rolls, fruit salad and even orange juice that have resulted in the serious illness and even death of consumers. Risky Foods, Safer Choices helps consumers avoid the possibly tragic consequences of food poisoning. Its focus is on relatively short-term health effects of good food selection rather than longer-term health effects.
Format:
Electronic Resources
Relevance:
1.4752
Call Number
DVD 641.5 HOT
Publication Date
2000
Summary
"The hot station is the heart of the food service kitchen. Most main dishes are prepared here and this is where some of the most important skills in food service are learned. This program examines how main courses or entrees are typically prepared, including meat, methods of cooking and various professional tips. Also includes a special section on vegetables, cereals, rice and pasta"--Container.
Format:
Video disc
Relevance:
0.2041
by
Reiche, Robert.
Call Number
664
Publication Date
2011
Format:
Electronic Resources
Relevance:
0.1548
by
Maynard, Micheline.
Call Number
664
Publication Date
2022
Format:
Electronic Resources
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0.1414
by
Bank, Asian Development.
Call Number
664
Publication Date
2016
Format:
Electronic Resources
Relevance:
0.0816
by
Baldwin, Cheryl J.
Call Number
664.00684 BAL
Publication Date
2015
Summary
Although the food industry is beginning to make headway with its sustainability initiatives, substantially more progress is needed in order to feed the world's growing population sustainably. The challenge is that the topic of sustainability can seem overwhelming and there is limited information that is specific to the food industry. Written by an experienced food industry professional with years of experience in sustainability, The10 Principles of Food Industry Sustainability inspires and informs the progress required to nourish the population, revitalize natural resources,
Format:
Electronic Resources
Relevance:
0.0816
by
Batat, Wided.
Call Number
664.00688
Publication Date
2021
Format:
Electronic Resources
Relevance:
0.0469
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