by
Hall, Colin Michael, 1961-, author.
Call Number
338.4791 HAL
Publication Date
2016
Format:
Books
Relevance:
43627.8906
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"--
Format:
Books
Relevance:
2.1521
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by
Earl, Anna, author.
Call Number
302.35 EAR
Publication Date
2021
Format:
Electronic Resources
Relevance:
1.6087
by
Cooper, Chris, 1952-, author.
Call Number
338.4791 COO
Publication Date
2022
Summary
Now in its fifth edition, Contemporary Tourism: an international approach presents a new and refreshing approach to the study of tourism, looking at the far reaching effects that the COVID pandemic has had on the industry and how it has been forced to change (or not) subsequently.
Format:
Electronic Resources
Relevance:
0.0309
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