by
Fox, Joanna.
Call Number
641.5
Publication Date
2022
Format:
Electronic Resources
Relevance:
52745.7852
50.
by
Bloom, Lynn Z.
Call Number
641.5
Publication Date
2022
Format:
Electronic Resources
Relevance:
0.0445
by
Barr, Suzanne.
Call Number
641.5092
Publication Date
2022
Format:
Electronic Resources
Relevance:
52745.7500
by
Lashley, Conrad, editor.
Call Number
647.940683 PRE
Publication Date
2022
Summary
Presenting expert-led discussion of a range of themes and topics, Prejudice and Discrimination in Hotels, Restaurants and Bars explores the rigidities that restrict recruitment into frontline job roles in hotels restaurants and bars. Despite decades of legislation banning gender and racial discrimination in most service economies, selecting the 'right person for the job' in practice results in some applicants appearing to be 'more right' than others. This book makes a unique contribution to the study of hospitality management practices that define, both consciously and unconsciously, recruits' appearance and behaviours that inevitably include some, and exclude others, from being selected for the job concerned. Dealing primarily with social class, gender and race, the issues discussed in the book are of international interest and authors are drawn from both the Northern and Southern hemisphere. This book will be of great interest to both upper-level students and researchers of hospitality management and human resource management, as well as wider social science communities, such as scholars of sociology, anthropology, industrial relations, human resource studies and personnel management.
Format:
Electronic Resources
Relevance:
0.0566
by
America's Test Kitchen Kids, America's Test.
Call Number
641.5
Publication Date
2022
Format:
Electronic Resources
Relevance:
44820.8750
by
Rush, Andre.
Call Number
641.5092
Publication Date
2022
Summary
An inspiring, all-American story from the former White House head chef, who made his way from a farm in rural Mississippi to West Point and a twenty-four-year military career, to holding one of the most prestigious culinary positions in the United States.
Format:
Electronic Resources
Relevance:
0.0608
by
Chantarasak, John, author.
Call Number
641.59593 CHA
Publication Date
2022
Summary
Accessible, modern and classic Thai recipes with a flexible edge from one of London's leading chefs.
Format:
Electronic Resources
Relevance:
0.0388
by
Borghini, Andrea.
Call Number
641.501
Publication Date
2022
Format:
Electronic Resources
Relevance:
0.0566
by
Shearer, Victoria.
Call Number
641.5975
Publication Date
2022
Summary
Surrounded by water, the Florida Keys yields a bounty that easily could qualify as the eighth wonder of the world. The Keys can confidently boast that nowhere else in the continental US will you find fresher, more innovatively prepared fish and seafood. Special natural resources, from stone crabs and yellowtail snapper to cracked conch and key limes, are served any way you like and the relaxed atmosphere of the restaurants is reflected in the cuisine. Be it a roadside cafe or a resort dining room, the cuisine is all "Keys casual.".
Format:
Electronic Resources
Relevance:
50827.2305
by
Gisslen, Wayne, 1946-, author.
Call Number
641.815 GIS
Publication Date
2022
Summary
"Professional Baking 8e is the latest edition of what continues to be the bestselling book for an introduction to baking and pastry. The goal of this book is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation in a straight-forward, learner-friendly style."--
Format:
Books
Relevance:
0.1021
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:
0.1182
by
Child, Julia.
Call Number
641.5944
Publication Date
2022
Format:
Electronic Resources
Relevance:
0.1002
Limit Search Results