por
Brown, Amy C., author.
Signatura topográfica preferida
641.3 BRO
Fecha de publicación
2019 2015
Resumen
Understanding food: principles and preparation thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. It is ideal for an undergraduate course that covers the basic elements of food preparation, food service and food science. Contemporary and comprehensive, the sixth edition of this best-selling text discusses classification, composition, selection, purchasing and storage for a range of traditional food items, and it explores various aspects of food service, including food preparation, meal planning, equipment, food preservation and government regulations. Updated to reflect the 2015-2020 Dietary Guidelines.
Formato:
Letra normal
Relevancia:
3.1241
por
Kerridge, Tom
Signatura topográfica preferida
641.5941 KER
Fecha de publicación
2013
Formato:
Letra normal
Relevancia:
2.0549
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por
Waiter, A.
Signatura topográfica preferida
647.95 WAI
Fecha de publicación
2008
Resumen
Most restaurant customers are nice people, but a few are socially maladjusted psychopaths who relish giving their waiters a hard time. Waiter Rant gives the inside scoop on what really goes on behind the scenes in a restaurant, how to be a good customer and get great service and why, strangely, a waiter's lifestyle is addictive.
Formato:
Letra normal
Relevancia:
1.8633
por
Oxford Symposium on Food & Cookery (2022 : Oxford, England), (creator).
Signatura topográfica preferida
642.1 OXF
Fecha de publicación
2023
Resumen
Promising explorations of the foods we encounter travelling, Portable Foods was selected as the topic for the 2022 Oxford Symposium on Food, the year in which symposiasts could after a two year hiatus gather for discussion and enjoyment. Fascinated by the meals possible on rolling trains and zooming jets, the symposium included analyses of the history and culture of dining in mobile spaces. Containing papers on diverse topics, including on luxury and historical imperialism, the food served in twentieth-century Dutch airplanes, and safe guarding with gender differences in twenty-first-century Indian train compartments, the studies encompassed all kinds of travel foods, both of exploration and nomadic life, from pemmican and penguin meat to achar and qurut.
Formato:
Letra normal
Relevancia:
1.6595
por
Cook, Roy A., author.
Signatura topográfica preferida
338.4791 COO
Fecha de publicación
2006
Formato:
Letra normal
Relevancia:
0.1768
por
Hartley, Clive.
Signatura topográfica preferida
641.220994 HAR
Fecha de publicación
2011
Resumen
"The Australian Wine Guide covers types and styles of wine, wine production, sensory evaluation, wine and food matching, wine storage and service. It teaches you about developing your palate, interpreting a wine label and about imported wine. Wine and food matching and Australian geographical regions have been completely updated and expanded. Leading Australian winemakers offer their thoughts on grape varieties and wine regions. Some 3000 wines were tasted for the new edition. Wines have been rated into three categories - Outstanding, Highly Recommended and Recommended: providing an essential guide for your next visit to a wine region, bottle shop or internet wine selling site."--Publisher's website.
Formato:
Letra normal
Relevancia:
0.1667
por
Backus, Lisa Lynn, author.
Signatura topográfica preferida
642.4 BAC
Fecha de publicación
2017
Resumen
The job of the Catering Convention Services Manager (CCSM) is varied and diverse. The success or failure of an event can depend on the ability of the CCSM to juggle the components without dropping the ball. Chapters of this book scratch below the surface and impart authors' in-depth industry knowledge that will lead readers from the truth of what a CCSM does on a daily basis versus what the job description states, what emotional and technical skills are required, what employers look for in hiring CCSMs, how to relate to external and internal planners, and execution of catering and convention contracts. It gives an overview of job positions within hotels and facilities that CCSMs will work with necessary to fulfill the contracted legal requirements, providing thorough communication, detailed food and beverage industry information, banquet service styles, menu planning, trade statistics, BEO standards, how to deliver service expectations, and reveals a variety of indoor and outdoor event space setup standards. Included are suggested best practices of working with nonprofits, social, wedding, association, corporate, VIP, celebrity events, and tradeshows. Most chapters will have website links for more information on specific topics and explanations on how this industry operates within casino properties. The final chapters discuss revenue upsell opportunities for all stakeholders and industry accounting and the paperwork that pulls this fast-paced catering for convention service business all together.
Formato:
Letra normal
Relevancia:
0.0990
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