Search Results for food service - Narrowed by: Regular print

Understanding food : principles and preparation / Amy C. Brown, University of Hawaii at Manoa.

2024-05-18T18:53:31Z

by Brown, Amy C., author.
Call Number 641.3 BRO
Publication Date 2019 2015
Summary 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.
Format: Regular print

Tom Kerridge's proper pub food.

2024-05-18T18:53:31Z

by Kerridge, Tom
Call Number 641.5941 KER
Publication Date 2013
Format: Regular print

Waiter rant : behind the scenes of eating out / A. Waiter.

2024-05-18T18:53:31Z

by Waiter, A.
Call Number 647.95 WAI
Publication Date 2008
Summary 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.
Format: Regular print

Portable food : proceedings of the Oxford Symposium on Food and Cookery 2022 / edited by Mark McWilliams.

2024-05-18T18:53:31Z

by Oxford Symposium on Food & Cookery (2022 : Oxford, England), (creator).
Call Number 642.1 OXF
Publication Date 2023
Summary 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.
Format: Regular print

Tourism : the business of travel / Roy A. Cook, Fort Lewis College, Laura J. Yale, Fort Lewis College, Professor Emeritus, Joseph J. Marqua, Sports Express, LLC.

2024-05-18T18:53:31Z

by Cook, Roy A., author.
Call Number 338.4791 COO
Publication Date 2006
Format: Regular print

The Australian wine guide / Clive Hartley.

2024-05-18T18:53:31Z

by Hartley, Clive.
Call Number 641.220994 HAR
Publication Date 2011
Summary "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.
Format: Regular print

Catering and convention service survival guide in hotels and casinos / Lisa Lynn Backus and Patti J. Shock.

2024-05-18T18:53:31Z

by Backus, Lisa Lynn, author.
Call Number 642.4 BAC
Publication Date 2017
Summary 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.
Format: Regular print