by
Shone, Anton.
Call Number
658.456 SHO
Publication Date
2004
Summary
"This is the essential guide for anyone who needs to know how to organize a special event: a festival, a celebration party, a media launch or an annual fete. The authors' combination of industry experience, expertise and a lively approach make this an ideal book for students of Events Management, Business, Tourism, Media Studies and related courses as well as being a valuable handbook for practitioners currently organizing events."--BOOK JACKET.
Format:
Books
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0.0772
by
Brown, Amy C.
Call Number
641.3 BRO
Publication Date
2008
Summary
"'Understanding Food, 3rd ed., is your introductory guide to learning about foods, food preparation, food service, and food science. This text is a launch to prepare you for a variety of careers in the food industry. Highly researched and comprehensive in coverage, 'Understanding Food' thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. The many aspects of food service are covered including meal planning, basic food preparation, equipment, food preservation and government regulations. The final sections of the text supply food preparation, classification, composition, selection, purchasing and food storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features help to make the information easily understandable and interesting." -- Publisher website.
Format:
Books
Relevance:
0.0598
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by
Cohen, Edie Lee
Call Number
747.85710973 COH
Publication Date
1984
Format:
Books
Relevance:
0.0516
by
Lesonsky, Rieva.
Call Number
658.041 LES
Publication Date
2007
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/ecip072/2006034043.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0703/2006034043-d.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0703/2006034043-d.html
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