Fast food is everywhere, not only in popular national franchises, but in hotels and full service restaurants as well. This program explains first hand the techniques used in fast food, from grilling, broiling and frying. Each method is demostrated and explained including safety tips being highlighted throughout. Various tools and procedures are also shown including discussion on pizza and Mexican food. Fast food jobs are a great entry to the food service industry!

"Off-Premise Catering Management, Second Edition is the revised and updated edition of the practical guide to planning, executing, and managing an off-premise catering business. Recommended in its first edition by the National Association of Catering Executives as a useful study tool for their certification exams, Off-Premise Catering Management features the latest information on catering trends and management techniques, as well as updated guidelines to law and food safety."--BOOK JACKET.

"Event Planning and Management is the comprehensive guide for facing the new wave of live brand and customer experiences. Using real-world examples such as National Health Service's (NHS) bespoke planning model and Standon Calling (the cashless festival), this book offers a structured, practical approach to all types of events, from the initial planning to the final evaluating stages. This third edition of Event Planning and Management provides a renewed focus on virtual and hybrid events. It also provides an expansion of health and safety advisory in light of COVID-19 and anti-terrorism, as well as new models such as the Cultural Risk Assessment, and further case studies"--

The guide addresses the strategic, practical and legal side of HR and people management. In addition to referencing the latest research and thinking on many key topic areas, the guide also provides useful information to assist practitioners int eh contemporary business environment.