Search Results for food service - Narrowed by: 1:E-BOOK

Food service facilities [electronic resource].

2024-05-19T01:41:45Z

by Kumar, S.
Call Number 647.95 KUM
Publication Date 2008
Format: Electronic Resources
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Food and beverage service / John Cousins, Dennis Lillicrap, Suzanne Weekes.

2024-05-19T01:41:45Z

by Cousins, John, author.
Call Number 642.5 COU
Publication Date 2014
Format: Electronic Resources
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Service Engineering for Gastronomic Sciences : An Interdisciplinary Approach for Food Study.

2024-05-19T01:41:45Z

by Shimmura, Takeshi.
Call Number 664
Publication Date 2020
Format: Electronic Resources
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Dictionary of food science and technology [electronic resource] / compiled and edited by the International Food Information Service.

2024-05-19T01:41:45Z

by International Food Information Service
Call Number 664.003 DIC
Publication Date 2005
Format: Electronic Resources
http://app.knovel.com/hotlink/toc/id:kpDFST0001/dictionary_of_food_science_and_technology

Fast food, fast talk : service work and the routinization of everyday life / Robin Leidner.

2024-05-19T01:41:45Z

by Leidner, Robin.
Call Number 331.25 20
Publication Date 1993
Format: Electronic Resources
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Food and Beverage Service / John Cousins, Suzanne Weekes ; guest contributors: John Dunning, Cathy MacArthur.

2024-05-19T01:41:45Z

by Cousins, John, author.
Call Number 647.95 COU
Publication Date 2020
Summary This revised and updated edition of our bestselling and internationally respected title is the essential reference source for trainers, practitioners and anyone working towards professional qualifications in food and beverage service. - Covers contemporary trends and issues in food and beverage service and offers broad and in-depth coverage of key concepts, skills and knowledge, with developed focus on the international nature of the hospitality industry. - Supports students in gaining a comprehensive overview of the industry, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects. - Supports a range of professional qualifications as well as in-company training programmes. - Aids visual learners with over 250 photographs and illustrations demonstrating current service conventions and techniques.
Format: Electronic Resources
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The Restaurant Manager's Handbook : How to Set Up, Operate, and Manage a Financially Successful Food Service Operation.

2024-05-19T01:41:45Z

by Brown, Douglas Robert, 1960- 1960-, author.
Call Number 642.5 BRO
Publication Date 2007
Summary The multiple award-winning Restaurant Manager's Handbook is the best-selling book on running a successful food service operation. Now in the 4th completely revised edition, nine new chapters detail restaurant layout, new equipment, principles for creating a safer work environment, and new effective techniques to interview, hire, train, and manage employees. We provide a new chapter on tips and IRS regulations as well as guidance for improved management, new methods to increase your bottom line by expanding the restaurant to include on- and off-premise catering operations. We've added new chapters offering food nutrition guidelines and proper employee training. The Fourth Edition of the Restaurant Manager's Handbook is an invaluable asset to any existing restaurant owner or manager as well as anyone considering a career in restaurant management or ownership. All existing chapters have new and updated information. This includes extensive material on how to prepare a restaurant for a potential sale. There is even a section on franchising. You will find many additional tips to help restaurant owners and managers learn to handle labor and operational expenses, rework menus, earn more from better bar management, and introduce up-scale wines and specialties for profit. You will discover an expanded section on restaurant marketing and promotion plus revised accounting and budgeting tips. This new edition includes photos and information from leading food service manufacturers to enhance the text. Anyone in the food service industry will rely on this book in everyday operations. Its 28 chapters cover the entire process of a restaurant start-up and ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success and showing how to avoid the many mistakes arising from being uninformed and inexperienced that can doom a restaurateur's start-up. You will have at your fingertips profitable menu planning, sample restaurant floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety, Hazardous and Critical Control Point (HACCP) information, and successful beverage management. Learn how to set up computer systems to save time and money and get brand new IRS tip-reporting requirements, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning development. You will be able to generate high profile public relations and publicity, initiate low cost internal marketing ideas, and low- and no-cost ways to satisfy customers and build sales. The companion CD-ROM is not available for download with this electronic version of the book but it may be obtained separately by contacting Atlantic Publishing Group at sales@atlantic-pub.com. Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed. This Atlantic Publishing eBook was professionally written, edited, fact checked, proofed and designed. The print version of this book is 1000 pages and you receive exactly the same content. Over the years our books have won dozens of book awards for content, cover design and interior design including the prestigious Benjamin Franklin award for excellence in publishing. We are proud of the high quality of our books and hope you will enjoy this eBook version.
Format: Electronic Resources
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The Restaurant Manager's Success Chronicles Insider Secrets and Techniques Food Service Managers Use Every Day to Make Millions.

2024-05-19T01:41:45Z

by Adams, Angela C.
Call Number 647.95068000000003
Publication Date 2007
Format: Electronic Resources
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Food service management [electronic resource] : how to succeed in the high risk restaurant business - by someone who did / Bill Wentz.

2024-05-19T01:41:45Z

by Wentz, Bill, 1933-
Call Number 647.95068 WEN
Publication Date 2008
Summary Many of us have endured a stint in food service, whether it was our first venture into the working world or served as a part-time job strictly for extra income. For the majority of us, there was never any intention of pursuing it as a career. However, the fast pace and interaction with a variety of people delights some, and they develop an enthusiastic attitude toward the business. These people often understand the sound fundamentals of food preparation, appreciate the value of personal service, and possess excellent people skills. But there is much more to the world of food service and food
Format: Electronic Resources
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The Non-Commercial Food Service Manager's Handbook [electronic resource] : A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools, and Churches

2024-05-19T01:41:45Z

by Brown, Douglas.
Call Number 647.95068
Publication Date 2007
Summary Finally, the non-commercial food service director has a comprehensive manual to aid them in their day-to-day operations. This massive 624-page new book will show you step by step how to set up, operate, and manage a financially successful food service operation. The author has left no stone unturned. The book has 19 chapters that cover the entire process from startup to ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success, and showing how to avoid many common mistakes. While providing detailed instruction and examples, the author leads yo
Format: Electronic Resources
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Real-resumes for restaurant, food service & hotel jobs-- : including real resumes used to change careers and transfer skills to other industries / Anne McKinney, editor.

2024-05-19T01:41:45Z

by McKinney, Anne, 1948-
Call Number 650.142 22
Publication Date 2002
Format: Electronic Resources
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USDA database for the flavonoid content of selected foods / prepared by the Nutrient Data Laboratory, Food Composition Laboratory, Agriculture Research Service, U.S. Department of Agriculture.

2024-05-19T01:41:45Z

by Nutrient Data Laboratory (U.S.)
Call Number 582.019218 23
Publication Date 2007
Format: Electronic Resources
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USDA database for the flavonoid content of selected foods [electronic resource] / prepared by the Nutrient Data Laboratory, Food Composition Laboratory, Agriculture Research Service, U.S. Department of Agriculture.

2024-05-19T01:41:45Z

by Nutrient Data Laboratory (U.S.)
Call Number 582.019218 USD
Publication Date 2007
Format: Electronic Resources
Click here to view ebook

USDA database for oxalic acid content of selected vegetables [electronic resource] / prepared by the Nutrient Data Laboratory, Food Composition Laboratory, Agricultural Research Service, U.S. Department of Agriculture.

2024-05-19T01:41:45Z

by Nutrient Data Laboratory (U.S.)
Call Number 547.437 USD
Publication Date 1984
Format: Electronic Resources
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The Waiter & Waitress and Waitstaff Training Handbook : A Complete Guide to the Proper Steps in Service for Food & Beverage Employees / first edition by Lora Arduser and Douglas Brown ; revised by Taylor Centers.

2024-05-19T01:41:45Z

by Arduser, Lora, author.
Call Number 642.6071 ARD
Publication Date 2017
Format: Electronic Resources
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Taking back the hospital tray / by Anna Sigrithur (Podcast host/interviewer), Josha Maharaj (Interviewee) and Oxford Food Symposium.

2024-05-19T01:41:45Z

by Maharaj, Joshna, author.
Call Number 642.5 23
Publication Date 2019
Summary "What responsibilities do public institutions have in resisting the corporatization of food? Canadian chef and activist Joshna Maharaj shares the trials, the quirks and the successes of a one-year project to overhaul a Toronto hospital's food system, taking it from frozen pre-packaged foods to fresh, local fare"--Bloomsbury Food Library.
Format: Sound recording
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Strategic Questions in Food and Beverage Management.

2024-05-19T01:41:45Z

by Wood, Roy C.
Call Number 647.95068
Publication Date 2018
Format: Electronic Resources
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Take back the tray : revolutionizing food in hospitals, schools, and other institutions / Joshna Maharaj.

2024-05-19T01:41:45Z

by Maharaj, Joshna, author.
Call Number 642.5 23
Publication Date 2020
Format: Electronic Resources
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Food Systems in Correctional Settings : A Literature Review and Case Study.

2024-05-19T01:41:45Z

by A.B, Smoyer.
Call Number 647.966
Publication Date 2016
Format: Electronic Resources
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Design and equipment for restaurants and foodservice [electronic resource] : a management view / Costas Katsigris, Chris Thomas.

2024-05-19T01:41:45Z

by Katsigris, Costas.
Call Number 647.940682 KAT
Publication Date 2009
Format: Electronic Resources
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Managing People in Commercial Kitchens : A Contemporary Approach.

2024-05-19T01:41:45Z

by Giousmpasoglou, Charalampos.
Call Number 647.95068
Publication Date 2022
Format: Electronic Resources
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Our Best 5-Ingredient Fresh Family Recipes.

2024-05-19T01:41:45Z

Call Number 641.5
Publication Date 2022
Summary More than 225 simple to make and simply delicious recipes plus helpful time-saving tips. Fresh ingredients help you count calories, fats, sugars, so get ready ... 5-4-3-2-1, it's time to eat!.
Format: Electronic Resources
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Culinary creation [electronic resource] : an introduction to foodservice and world cuisine / by James L. Morgan.

2024-05-19T01:41:45Z

by Morgan, James L. (James LeRoy), 1946-
Call Number 647.95 MOR
Publication Date 2006
Format: Electronic Resources
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Foodservice employee safety handbook [electronic resource].

2024-05-19T01:41:45Z

by J.J. Keller & Associates.
Call Number 363.19262 22
Publication Date 2006
Summary Provides food safety and general safety awareness training. This must-have handbook contains practical, real-world food safety information that will help foodservice employees recognize and deal with potential hazards ... and reduce the chances of foodborne illness.
Format: Electronic Resources
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Beggars Belief : Stories From Gerald's Bar.

2024-05-19T01:41:45Z

by Diffey, Gerald.
Call Number 647.95092
Publication Date 2022
Format: Electronic Resources
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Culinary Creation : An Introduction to Foodservice and World Cuisine.

2024-05-19T01:41:45Z

by Morgan, James.
Call Number 647.95
Publication Date 2007
Summary The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique to offer to a menu. The author strongly believes that foods of other nations (and even other areas of the United States) are too often given short shrift by culture-bound students and chefs, and that every attempt should be made to open their minds to the unlimited possibilities available. The word "foodism" is introduced to refer to biases against foods outside your culture.
Format: Electronic Resources
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Practical Cookery for the Level 2 Technical Certificate in Professional Cookery / . David Foskett and [3 others].

2024-05-19T01:41:45Z

by Foskett, David, 1951-, author.
Call Number 641.57 FOS
Publication Date 2017
Summary Completely matched to the new Level 2 VRQ Diploma, and endorsed by City and Guilds, Practical Cookery Level 2 is now process led and appeals to learners who are reluctant to engage with other textbooks. - Builds the skills required for each method of cookery and tests learners with 124 carefully selected recipes- Raises confidence with engaging activities and rigorous assessment, including practice synoptic tests- Easy to navigate and enjoyable to use, with an accessible design and highly illustrated approach ensuring learners aren't undermined by literacy issues- Helps learners master skills and techniques with 40 step-by-step photo sequences and 500 professionally shot photos including 'finished dish' shots of every recipe.
Format: Electronic Resources
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Careers in Food Science : from Undergraduate to Professional.

2024-05-19T01:41:45Z

by Hartel, Richard W.
Call Number 664.0023
Publication Date 2022
Format: Electronic Resources
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Food and Beverage Management.

2024-05-19T01:41:45Z

by Davis, Bernard.
Call Number 647.95068
Publication Date 2017
Format: Electronic Resources
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Restaurant and More : Step-By-Step Startup Guide.

2024-05-19T01:41:45Z

Call Number 647.95068
Publication Date 2016
Summary Americans spend more than 600 billion a year eating out. Busy consumers don't have the time or inclination to cook  they want tasty, nutritious meals without dishes to wash. More and more singles, working parents and seniors are demanding greater convenience and are turning to restaurants to fill that need. There's plenty of room for more food businesses, but for a successful startup you need more than just good recipes. You also need to know about planning, capitalization, inventory control, and payroll management.
Format: Electronic Resources
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Controlling liquor, wine & beverage costs / by Elizabeth Godsmark.

2024-05-19T01:41:45Z

by Godsmark, Elizabeth, author.
Call Number 641.874 23
Publication Date 2014
Format: Electronic Resources
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Cook Wrap Sell [electronic resource] : A Guide to Starting and Running a Successful Food Business from Your Kitchen

2024-05-19T01:41:45Z

by McMichael, Bruce.
Call Number 641.5023
Publication Date 2012
Format: Electronic Resources
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International Encyclopedia of Hospitality Management [electronic resource].

2024-05-19T01:41:45Z

by Pizam, Abraham.
Call Number 647.94
Publication Date 2012
Summary The International Encyclopedia of Hospitality Management covers all of the relevant issues in the field of hospitality management from both a sectoral level:* Lodging* Restaurants* Clubs* Time-share* ConventionsAs well as a functional one: * Accounting & finance* Marketing* Human resources* Information technology* Facilities management Its u
Format: Electronic Resources
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Employee food safety handbook [electronic resource].

2024-05-19T01:41:45Z

by J.J. Keller & Associates.
Call Number 363.19262 23
Publication Date 2004
Summary Featuring an easy-to-read format and full-color illustrations, this convenient and versatile handbook covers 11 critical food safety issues. It's filled with bulleted lists, charts, and chapter quizzes that reinforce key food safety issues and make the material easier to understand.
Format: Electronic Resources
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The City and Guilds Textbook / John Cousins and Suzanne Weekes.

2024-05-19T01:41:45Z

by Cousins, John, author.
Call Number 647.95068 COU
Publication Date 2018
Summary Build essential skills in Food and Beverage Service with this brand new textbook, written specially for the new Level 2 Technical Certificate and endorsed by City & Guilds. Get to grips with the new Level 2 Technical Certificate, with learning objectives linked to the new qualification. Enhance your understanding with definitions of key terms. Check your knowledge with 'Test Your Learning' short-answer questions. Put your learning into context with practical, service-based 'In Practice' activities.
Format: Electronic Resources
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Sanitation of stainless steel and other food-preparation surfaces / Joseph F. Frank and Revis A.N. Chimielewski.

2024-05-19T01:41:45Z

by Frank, Joseph F., author.
Call Number 664 23
Publication Date 1997
Summary This book describes of effectiveness of sanitation with quaternary ammonium compound or chlorine on stainless steel and other domestic food-preparation surfaces.
Format: Electronic Resources
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The Indian Hospitality Industry : Dynamics and Future Trends.

2024-05-19T01:41:45Z

by Munjal, Sandeep.
Call Number 338.476470954
Publication Date 2017
Format: Electronic Resources
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Financial Decision-Making in the Foodservice Industry : Economic Costs and Benefits.

2024-05-19T01:41:45Z

by Sharma, Amit.
Call Number 647.95068100000003
Publication Date 2020
Format: Electronic Resources
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How to Open and Operate a Restaurant.

2024-05-19T01:41:45Z

by Meyer, Arthur L., author.
Call Number 647.95 MEY
Publication Date 2013
Summary The restaurant business is both an established field and also an evolving one. Today more people eat out, having less time to cook at home. With the advent of the celebrity chef, many people are interested in trying new and different foods. The expansive cable television networks provide entertainment in the form of "reality shows" revolving around winning money to open a dream restaurant or be top chef. The globalization of food distribution allows people everywhere to become familiar with ingredients never before available, stimulating their interest in food as more than sustenance. Dining out becomes entertainment as well as filling the need for nourishment. With over 80 combined years of cooking experience, Meyer and Vann have seen the trials of opening and running restaurants-those they have worked in and those they have designed and helped to open. They bring this expertise to How to Open and Operate a Restaurant and will take the reader through al the aspects of opening and running a restaurant including many examples of pitfalls to avoid, rules to follow and guidelines for success.
Format: Electronic Resources
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Restaurant Franchising [electronic resource] : Concepts, Regulations and Practices, Third Edition

2024-05-19T01:41:45Z

by Khan, Mahmood A.
Call Number 647.95
Publication Date 2014
Summary This book is the only up-to-date book of its kind that will provide an introduction to franchising, its pros and cons, and other aspects pertinent to restaurant franchises. It is the only guide to franchising written exclusively for food service professionals and is an indispensable resource for anyone wishing to break into one of today's most dynamic service industries.Since the late 1800s, when the idea was first conceived, the restaurant franchise has become a worldwide phenomenon. Opportunities abound for restaurateurs and food service professionals with the know-how to dive into and stay
Format: Electronic Resources
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Food and beverage management [electronic resource] / Bernard Davis ... [et. al.].

2024-05-19T01:41:45Z

by Davis, Bernard.
Call Number 647.95068 FOO
Publication Date 2013
Summary This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry.It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors - fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.
Format: Electronic Resources
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Nutrition for Foodservice and Culinary Professionals.

2024-05-19T01:41:45Z

by Drummond, Karen E.
Call Number 613.2
Publication Date 2009
Summary Updated and revised to address current concerns about nutrition throughout the life cycle, Nutrition for Foodservice and Culinary Professionals, Seventh Edition successfully covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Bursting with a full-color design and plenty of photographs and illustrations, Drummond and Brefere link nutritional concepts with healthy cooking techniques and recipes. Each book comes with a nutritional software CD-ROM that enables readers to create recipes, modify recipes, and analyze the nutritional content of recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference and guide to meeting the nutritional needs of all their customers.
Format: Electronic Resources
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Food Services [electronic resource].

2024-05-19T01:41:45Z

by Tomkies, Kelly Kagamas.
Call Number 647.95023
Publication Date 2010
Summary Food is big business, offering a wide range of opportunities for anyone committed to high standards and creativity. The National Restaurant Association reports that in 2009 restaurant sales could grow to reach a record 566 billion. Currently there are more than 13 million people employed at more than 945,000 restaurants in the United States, excluding food service suppliers, which is a 38 billion industry. Food Services looks at the ins and outs of the business and helps readers identify the skills, attitudes, and connections they need to launch a successful career. This new volume features
Format: Electronic Resources
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The Food and Beverage Hospitality Industry in India : An Emergent Segment.

2024-05-19T01:41:45Z

by Munjal, Sandeep.
Call Number 647.9554068
Publication Date 2020
Format: Electronic Resources
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Culinary Careers : How to Get Your Dream Job in Food with Advice from Top Culinary Professionals.

2024-05-19T01:41:45Z

by Smilow, Rick.
Call Number 647.95023
Publication Date 2010
Format: Electronic Resources
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Culinary Arts : A Practical Career Guide.

2024-05-19T01:41:45Z

by Hamilton, Tracy Brown.
Call Number 647.95023
Publication Date 2019
Summary Culinary Arts, which includes interviews with professionals in the field, covers five main areas of this field that have proven to be stable, lucrative, and growing professions. Chefs Pop-up and traditional restaurant owners Caterers Media and art-related careers Bakers.
Format: Electronic Resources
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A career as a chef : the creative cook is the key to a successful restaurant.

2024-05-19T01:41:45Z

by Institute for Career Research.
Call Number 641.572023 22
Publication Date 2005
Format: Electronic Resources
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Billings Food : The Flavorful Story of Montana's Trailhead.

2024-05-19T01:41:45Z

by Fong, Stella.
Call Number 647.95786390000001
Publication Date 2016
Format: Electronic Resources
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Culinary Careers For Dummies [electronic resource].

2024-05-19T01:41:45Z

by Thomas, Michele.
Call Number 641.5023 THO
Publication Date 2011
Summary The fast and easy way to find your place in the culinary field Ever dream of exploring an exciting career in culinary arts or cooking but don't know where to begin? Culinary Careers For Dummies is the perfect book for anyone who dreams of getting into the culinary profession. Whether you're a student, an up-and-coming chef looking for direction, or are simply interested in reinventing yourself and trying your hand at a new career, Culinary Careers For Dummies provides the essential information every culinary novice needs to enter and excel in the food service industry. <
Format: Electronic Resources
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What's the beef? : the contested governance of European food safety / edited by Chris Ansell and David Vogel.

2024-05-19T01:41:45Z

by Ansell, Christopher K., 1957-
Call Number 363.192 22
Publication Date 2006
Format: Electronic Resources
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Banquet Management [electronic resource].

2024-05-19T01:41:45Z

by Aggarwal, D.K.
Call Number XX(155976.1)
Publication Date 2008
Format: Electronic Resources
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Hospitality marketing management / David C. Bojanic, Robert D. Reid.

2024-05-19T01:41:45Z

by Bojanic, David C., author.
Call Number 657.8370688 BOJ
Publication Date 2017
Format: Electronic Resources
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The Heart of Hospitality : Great Hotel and Restaurant Leaders Share Their Secrets.

2024-05-19T01:41:45Z

by Solomon, Micah.
Call Number 647.95068000000003
Publication Date 2016
Format: Electronic Resources
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Silo : The Zero Waste Blueprint / Douglas McMaster.

2024-05-19T01:41:45Z

by McMaster, Douglas, author.
Call Number 647.95068 MCM
Publication Date 2019
Summary Silo maps out an extraordinary new plan from radical young chef Douglas McMaster, founder of SILO the first zero food-waste restaurant--a food system for the future, encouraging us to go for the purest, most natural and efficient way to cook and eat, waste less and make the most of what nature gives us..
Format: Electronic Resources
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Food and Beverage Management in the Luxury Hotel Industry.

2024-05-19T01:41:45Z

by Boussard, Sylvain.
Call Number 647.94068
Publication Date 2021
Format: Electronic Resources
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Prison Ramen [electronic resource] : Recipes and Stories from Behind Bars

2024-05-19T01:41:45Z

by Collins, Clifton.
Call Number 641.822
Publication Date 2015
Format: Electronic Resources
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Food and beverage management : for the hospitality, tourism and event industries / John Cousins [and 3 others].

2024-05-19T01:41:45Z

by Cousins, John, author.
Call Number 647.95068 COU
Publication Date 2016
Summary This fourth edition of the best selling textbook Food & Beverage Management has been updated and revised to take account of current trends within these industries.
Format: Electronic Resources
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How to Open & Operate a Financially Successful Personal Chef Business.

2024-05-19T01:41:45Z

by Rowley, Carla.
Call Number 647.95068
Publication Date 2007
Summary According to the U.S. Department of Labor one of the fastest growing segments of the food service business is providing professional personal chef services. Personal chefs can expect to make between 100 and 400 a day every day. Until recently having a chef prepare food for you and your family was considered a luxury for only the wealthy. Today, many individuals and families have discovered that a personal chef service is an affordable, time saving, and healthy alternative to the stress and time constraints of working to put a wholesome, economical, and tasty meal on the table every night. A personal chef offers a professional service of meal preparation. A client's individual tastes drive the creation of their customized menu. These personalized meals are prepared either in the client s home or your catering kitchen and then packaged, labeled, possibly delivered, and stored in the refrigerator or freezer. Most services include complete grocery shopping, customized menu planning, and storage in oven/microwavable containers. Families in which both spouses work, singles and couples who work long, hard hours, seniors who would rather not or cannot cook anymore, gourmets who love to cook but who do not always have the time, and individuals that have medical conditions, such as wheat/gluten intolerance, milk or other sensitivities, diabetes, or high blood pressure, who require specialized meals will seek your services. This book will not teach you how to cook, although there are some sample menus. What you will learn is all the aspects of starting your business, pricing your products, marketing your business, and conducting your day-to-day business operations. This comprehensive new book will show you step-by-step how to set up, operate, and manage a financially successful personal chef business. The author has left no stone unturned in explaining the risky business of food service. You also will learn how to draw up a winning business plan, how to set up computer systems to save time and money, how to hire and keep a qualified staff, how to generate high profile public relations, and how to keep bringing customers back. In addition, you will become familiar with basic cost control systems, profitable menu planning, successful kitchen management, equipment layout and planning, food safety and Hazard Analysis Critical Control Point (HACCP), low cost marketing ideas, and low and no cost ways to satisfy customers and build sales. The companion CD-ROM is not available for download with this electronic version of the book but it may be obtained separately by contacting Atlantic Publishing Group at sales@atlantic-pub.com. Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed. This Atlantic Publishing eBook was professionally written, edited, fact checked, proofed and designed. The print version of this book is 288 pages and you receive exactly the same content. Over the years our books have won dozens of book awards for content, cover design and interior design including the prestigious Benjamin Franklin award for excellence in publishing. We are proud of the high quality of our books and hope you will enjoy this eBook version.
Format: Electronic Resources
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The theory of hospitality & catering [electronic resource] : for levels 3 and 4 / David Foskett, Patricia Paskins.

2024-05-19T01:41:45Z

by Foskett, David, 1951-
Call Number 647.94 23
Publication Date 2011
Format: Electronic Resources
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Impact of an Intervention on the Hygienic Status of Food Handlers and Food Contact Surfaces [electronic resource].

2024-05-19T01:41:45Z

by Husain Nik Rosmawati Nik.
Call Number 363.192
Publication Date 2021
Format: Electronic Resources
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Field Guides to Finding a New Career : Food and Culinary Arts.

2024-05-19T01:41:45Z

by Mondschein, Ken.
Call Number 647.95023
Publication Date 2009
Format: Electronic Resources
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Prison food in America / Erika Camplin.

2024-05-19T01:41:45Z

by Camplin, Erika, author.
Call Number 365.66 23
Publication Date 2016
Summary Prison food has captured the popular imagination through its representation in movies, television series, and the news. Here, Erika Camplin discusses the realities of feeding the over 2 million Americans under lock and key. She discusses the business and delivery systems in place and various meals that are typically served.
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A Healthy Mix? [electronic resource] : Health-food Retail and Mixed-use Development Mobility-related Analysis of Grocery-shopping Behavior in Irvine, California

2024-05-19T01:41:45Z

by Heldt, Benjamin.
Call Number 363.192014
Publication Date 2012
Format: Electronic Resources
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Global handbook on food and water safety [electronic resource] : for the education of food industry management, food handlers, and consumers / by Sonia Y. de Leon, Susan L. Meacham, Virginia S. Claudio.

2024-05-19T01:41:45Z

by De Leon, Sonia Yuson.
Call Number 363.7296 22
Publication Date 2003
Summary "This book is a reference on food and water safety that will be useful for food managers, trainers/educators, food handlers, and consumers worldwide. The first two chapters emphasize the importance of food and water safety on health and life maintenance. Each chapter has an introductory paragraph that states the objective and scope of the chapter text. Definitions of useful terms, tables, and illustrations serve to make the key points better understood and easier to remember. Review questions at the end of each chapter enhance the learning experience, and the chapter references will give the reader a chance to delve into areas of interest for further information. A unique feature of this book is the segment on foodborne disease outbreaks. A selection of fifty cases are presented that provide important learning tools for problem-solving and evaluating foodborne illnesses. Water safety is explained in great detail, whether it is used for drinking and cooking or in recreational water facilities. Numerous examples of etiologic agents that cause illness from contaminated food and water are discussed. Guidelines to supply safe food and water for emergencies that include preparedness in case of bioterrorism, power outage, floods, hurricanes, and other disasters are given. Practical guidelines about food and water safety when handling foods throughout the food chain are explored in each chapter. In addition, a glossary of terms commonly used in food and water safety, with cross-references to the chapter contents, is included. In light of global trade and increasing cultural diversity in food consumption, this book also deals with challenges for the future to ensure a safe water and food supply."--Jacket.
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Food and aviation in the twentieth century : the Pan American ideal / Bryce Evans.

2024-05-19T01:41:45Z

by Evans, Bryce, author.
Call Number 647.9639 23
Publication Date 2020
Summary "Established by New York stockbroker Juan Trippe in 1927, the story of Pan Am is the story of US-led globalisation and imperial expansion in the twentieth century. In this book Bryce Evans investigates an aspect of the airline service that was central to the company's success, its food; a gourmet glamour underpinned by both serious science and attention to the detail of fine dining culture"--
Format: Electronic Resources
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Increase F&B Sales [electronic resource] : Secrets to Boost Profits

2024-05-19T01:41:45Z

by Alagan, Eric.
Call Number 642.5
Publication Date 2011
Summary Increase F&B Sales is not a cookbook - it's a book for managers and owners of F&B outlets. Escalating costs cut into profits. This leads some F&B operators to raise prices, reduce portions, drop quality or resort to a combination of all three. A more effective and sustainable strategy to drive bottom line is to exploit the sometimes overlooked potential within their organisations - the waitstaff. The waitstaff spends the most time with diners and is in a position to build rapport with customers and many do. This bond is a powerful tool enticing and encouraging customers to return and motivates
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Consumers and Food : Understanding and Shaping Consumer Behaviour.

2024-05-19T01:41:45Z

by Martinez, Marian Garcia.
Call Number 658.8342
Publication Date 2023
Summary This collection reviews the wealth of research in understanding consumer food-purchasing behaviour and what this means for farmers, food manufacturers, retailers and policy makers seeking to produce healthier food in a more sustainable way.
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Pompeii, Herculaneum, Vesuvius and the Campi Flegrei, Italy : Frommer's ShortCuts.

2024-05-19T01:41:45Z

by ShortCuts, Frommer's.
Call Number 914.5730493
Publication Date 2012
Summary Frommer's ShortCuts give you exactly what you need for your trip to Pompeii, Herculaneum, Vesuvius & the Campi Flegrei, Italy-and no more. In this ebook, you'll get the same expert advice that you'll find in all Frommer's guides, from candid reviews and detailed maps to insider tips from our local authors. Plus, we've added planning and background information as well as our signature "Best of" features. This Frommer's ShortCuts to Pompeii, Herculaneum, Vesuvius & the Campi Flegrei, Italy includes: Herculaneum, Pompeii, Oplontis, Boscoreale, Vesuvius, and the Phlegrean Fields. Search for more Frommer's ShortCuts. Mix and match the exact destinations you need for your trip, and create your own Frommer's ShortCuts collection.
Format: Electronic Resources
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What are the ingredients for success in bar food operations? [electronic resource].

2024-05-19T01:41:45Z

by Pratten, John D.
Call Number 647.95
Publication Date 2012
Summary This ebook poses the question: ?What are the ingredients for success in bar food operations??. The ebook draws on several international contributions and on a study of UK public houses in the North of England. The theme focuses on pub food and aims to identify what customers want, what licensees provide, and offer suggestions to improve this provision. Such knowledge should have an application to all bars that also serve food.
Format: Electronic Resources
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Food city / CJ Lim.

2024-05-19T01:41:45Z

by Lim, C. J., author.
Call Number 338.191732 LIM
Publication Date 2014
Summary "In Food City, a companion piece to Smartcities and Eco-Warriors, innovative architect and urban designer CJ Lim explores the issue of urban transformation and how the creation, storage and distribution of food has been and can again become a construct for the practice of everyday life. Food City investigates the reinstatement of food at the core of national and local governance -- how it can be a driver to restructure employment, education, transport, tax, health, culture, communities, and the justice system, re-evaluating how the city functions as a spatial and political entity. Global in scope, Food City first addresses the frameworks of over 25 international cities through the medium of food and how the city is governed. It then provides a case study through drawings, models, and text, exploring how a secondary infrastructure could function as a living environmental and food system operating as a sustainable stratum over the city of London. This case study raises serious questions about the priorities of our governing bodies, using architectural relationships to reframe the spaces of food consumption and production, analyzed through historical precedent, function and form. This study of the integration of food, architecture, and the development of future cities will both inspire and stimulate professionals and students in the fields of urban design and architecture. "--
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Start Your Own Restaurant and More : Pizzeria, Cofeehouse, Deli, Bakery, Catering Business.

2024-05-19T01:41:45Z

by Press, Entrepreneur.
Call Number 647.95068
Publication Date 2009
Summary Americans spend nearly 600 billion a year eating out. As consumers are dining out or taking prepared food home with increased frequency, food-service operations are skyrocketing. There's plenty of room for more food businesses, but for a successful startup you need more than just good recipes. You also need to know about planning, capitalization, inventory control, and payroll management. Here's everything you need to consider when starting your own restaurant, pizzeria, coffeehouse, delicatessen, bakery, or catering business. Interviews with successful eatery owners show how others have made their food business dreams come true. Among the many topics covered are: Set-up and equipment Inventory Staffing Legal structure Location Permits Sanitation Marketing Financial management Fully updated with the newest trends in menu items, décor, and themes, plus recent market statistics and forecasts, this guide is your roadmap to success.
Format: Electronic Resources
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Saronic Gulf Islands, Greece, including Hydra and Aegina : Frommer's Shortcuts.

2024-05-19T01:41:45Z

by ShortCuts, Frommer's.
Call Number 914.9504914.950476
Publication Date 2012
Summary Frommer's ShortCuts give you exactly what you need for your trip to The Saronic Gulf Islands, Greece, including Hydra & Aegina-and no more. In this ebook, you'll get the same expert advice that you'll find in all Frommer's guides, from candid reviews and detailed maps to insider tips from our local authors. Plus, we've added planning and background information as well as our signature "Best of" features. This Frommer's ShortCuts to The Saronic Gulf Islands, Greece, including Hydra & Aegina, includes: Aegina; Poros; Hydra (Idra); Spetses Search for more Frommer's ShortCuts. Mix and match the exact destinations you need for your trip, and create your own Frommer's ShortCuts collection.
Format: Electronic Resources
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Eating on the Move from the Eighteenth Century to the Present.

2024-05-19T01:41:45Z

by d'Errico, Rita.
Call Number 394.1209
Publication Date 2023
Format: Electronic Resources
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Risky foods, safer choices : avoiding food poisoning / Peter Cerexhe and John Ashton.

2024-05-19T01:41:45Z

by Cerexhe, Peter.
Call Number 363.192
Publication Date 2000
Summary Risky Foods, Safer Choices confirms what many people may have suspected - the incidence of food poisoning is on the rise. Triggering such public suspicions has been an ongoing procession of horror incidents involving such foods as salami, oysters, pork rolls, fruit salad and even orange juice that have resulted in the serious illness and even death of consumers. Risky Foods, Safer Choices helps consumers avoid the possibly tragic consequences of food poisoning. Its focus is on relatively short-term health effects of good food selection rather than longer-term health effects.
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Higher Education and Regions : Globally Competitive, Locally Engaged.

2024-05-19T01:41:45Z

by Publishing, OECD.
Call Number 378.73
Publication Date 2007
Summary This publication explores a range of helpful policy measures and institutional reforms. Drawing from an extensive review of 14 regions across 12 countries as well as OECD territorial reviews, it considers the regional engagement of higher education regarding teaching, research and service to the community. It offers answers to the following questions: What is higher education's regional engagement all about? What are its drivers and barriers? What does regional engagement mean for the governance and management of higher education institutions, for regions and for nations? And how does regional engagement fit in with the pursuit of world class academic excellence?.
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Start Your Own Food Truck Business : Cart, Trailer, Kiosk, Standard and Gourmet Trucks, Mobile Catering, Busterant.

2024-05-19T01:41:45Z

by Press, Entrepreneur.
Call Number 647.95
Publication Date 2014
Summary At over a billion dollars, the food industry is evolving, creating new trends and new opportunities for eager entrepreneurs to turn their passion into a thriving business. From hot dog wagons to "bustaurants," Entrepreneur uncovers the startup ins and outs of today's most on-the-rise and affordable food trend, mobile food. From gourmet food to all-American basics, the experts at Entrepreneur present the delicious startup details behind the "food truck" businesses. Led by our experts and armed with priceless insight and advice from practicing business owners, startup entrepreneurs learn how to find their food niche, follow important rules of conducting business on the road, outfit their moving kitchen, meet safety and sanitation requirements, and much more. Plus, practicing experts share their recipes, shopping lists, favorite equipment buys and more. From choosing a business vehicle to franchising and everything in between, this startup guide covers it all-and then some.
Format: Electronic Resources
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Food Safety = Behavior [electronic resource] : 30 Proven Techniques to Enhance Employee Compliance

2024-05-19T01:41:45Z

by Yiannas, Frank.
Call Number 363.1
Publication Date 2015
Summary This book helps in Achieving food safety success which requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of the human dimensions of food safety. In the field of food safety today, much is documented about specific microbes, time/temperature processes, post-process contamination, and HACCP-things often called the hard sciences. There is not much published or discussed related to human behavior-often referred to as the "soft stuff." However, looking at foodborne disease trends over the past few decades and publi
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Principles and Practices of Bar and Beverage Management [electronic resource] : The Drinks Handbook

2024-05-19T01:41:45Z

by Murphy, James.
Call Number TX901
Publication Date 2013
Summary A comprehensive training guide and authoritative resource essential for all students, bartenders, sommeliers, mixologists, waiters and food and beverage practitioners the world over. It provides an in-depth knowledge of the products, plus the technical skills, practices and latest developments in the bar and beverage area.
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Start your own food truck business [electronic resource] : cart; trailer; kiosk; standard and gourmet trucks; mobile catering; bustaurant / The Staff of Entrepreneur Media, Inc. & Rich Mintzer.

2024-05-19T01:41:45Z

by Entrepreneur Media, Inc.
Call Number 647.95 ENT
Publication Date 2015
Summary Start Your Own Food Truck Business and Satisfy Your Hunger for SuccessAt over a billion dollars, the mobile food industry is enjoying more publicity and notoriety than ever before. Catering to a new generation of foodies looking for quick and unique specialties, the mobile food business is booming with new opportunities for eager entrepreneurs like you.From gourmet food to all-American basics and hot dog wagons to bustaurants, our experts give you the delicious details behind starting and running a successful mobile food business.This guide covers:Six of the hottest mobile food options: food c
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Food truck business [electronic resource] : step-by-step startup guide / The Staff of Entrepreneur Media.

2024-05-19T01:41:45Z

by The Staff of Entrepreneur Media.
Call Number 647.95 STA
Publication Date 2015
Summary The experts at Entrepreneur provide a two-part guide to success. First, learn all the delicious detail behind starting one the hottest and most affordable food business: your own food truck. Then, master the fundamentals of business startup including defining your business structure, funding, staffing and more.This kit includes: Essential industry-specific startup essentials including industry trends, best practices, important resources, possible pitfalls, marketing musts, and more. Entrepreneur Editors' Start Your Own Business, a guide to starting any business and surviving the first three years. Interviews and advice from successful entrepreneurs in the industry. Worksheets, brainstorming sections, and checklists. Entrepreneurs Startup Resource Kit (downloadable) More about Entrepreneur?s Startup Resource Kit Every small business is unique. Therefore, it?s essential to have tools that are customizable depending on your business?s needs. That?s why with Entrepreneur is also offering you access to our Startup Resource Kit. Get instant access to thousands of business letters, sales letters, sample documents and more all at your fingertips! You?ll find the following: The Small Business Legal Toolkit When your business dreams go from idea to reality, you?re suddenly faced with laws and regulations governing nearly every move you make. Learn how to stay in compliance and protect your business from legal action. In this essential toolkit, you?ll get answers to the "how do I get started?? questions every business owner faces along with a thorough understanding of the legal and tax requirements of your business. Sample Business Letters 1000+ customizable business letters covering each type of written business communication you?re likely to encounter as you communicate with customers, suppliers, employees, and others. Plus a complete guide to business communication that covers every question you may have about developing your own business communication style. Sample Sales Letters The experts at Entrepreneur have compiled more than 1000 of the most effective sales letters covering introductions, prospecting, setting up appointments, cover letters, proposal letters, the all-important follow-up letter and letters covering all aspects of sales operations to help you make the sale, generate new customers and huge profits.
Format: Electronic Resources
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Food truck business [electronic resource] : step-by-step startup guide.

2024-05-19T01:41:45Z

Call Number 647.95 FOO
Publication Date 2012
Summary At over a billion dollars, the food industry is evolving, creating new trends and new opportunities for eager entrepreneurs like you. Learn how you can become a part of one of the hottest and most affordable food businesses - mobile food. From gourmet food to all-American basics and hot dog wagons to bustaurants, get the delicious details behind starting a food truck business. Led by our experts, learn how to find your food niche, follow important rules of conducting business on the road, outfit your moving kitchen, meet safety and sanitation requirements, and much more. Plus, access recipes, shopping lists, favorite equipment buys and more from practicing food truck entrepreneurs. Six trendy mobile food opportunities: cart and concession trailers, kiosks, standard and gourmet trucks, mobile catering and bustaurants; How to identify your customers and service niche; Creating your mobile menu; Choosing and outfitting your vehicle or kiosk; Licenses, zoning, parking, and other considerations; Scouting and staging for conducting business; Hiring help; Setting prices;Spreading the word; and more from choosing a business vehicle to franchising and everything in between, learn everything you need to know to get your business moving toward success!
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Kitchen Exhaust Ventilation : Adoption and Capture Efficiency Issues.

2024-05-19T01:41:45Z

by Michaels, Mallory P.
Call Number 747.797
Publication Date 2015
Summary Cooking and cooking burners emit pollutants that can adversely affect indoor air quality in residences and significantly impact occupant health. Effective kitchen exhaust ventilation can reduce exposure to cooking-related air pollutants as an enabling step to healthier, low-energy homes. This book identifies barriers to the widespread adoption of kitchen exhaust ventilation technologies and practice and proposes a suite of strategies to overcome these barriers.
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Street food [electronic resource] : culture, economy, health and governance / edited by Ryzia De Cássia Vieira Cardoso, Michèle Companion, and Stefano Roberto Marras.

2024-05-19T01:41:45Z

by Cardoso, Ryzia De Cássia Vieira.
Call Number 641.59 STR
Publication Date 2014
Summary Prepared foods, for sale in streets, squares or markets, are ubiquitous around the world and throughout history. This volume is one of the first to provide a comprehensive social science perspective on street food, illustrating its immense cultural diversity and economic significance, both in developing and developed countries. Key issues addressed include: policy, regulation and governance of street food and vendors; production and trade patterns ranging from informal subsistence to modern forms of enterprise; the key role played by female vendors; historical roots and cultural meanings of selling and eating food in the street; food safety and nutrition issues. Many chapters provide case studies from specific cities in different regions of the world. These include North America (Atlanta, Philadelphia, Portland, Toronto, Vancouver), Central and South America (Bogota, Buenos Aires, La Paz, Lima, Mexico City, Montevideo, Santiago, Salvador da Bahia), Asia (Bangkok, Dhaka, Penang), Africa (Accra, Abidjan, Bamako, Freetown, Mozambique) and Europe (Amsterdam).
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Communication Practices in Engineering, Manufacturing, and Research for Food, Drug, and Water Safety.

2024-05-19T01:41:45Z

by Wright, David.
Call Number 363.1926
Publication Date 2015
Summary This book demonstrates some of the ways in which communication and developing technologies can improve global food and water safety by providing a historical background on outbreaks and public resistance, as well as generating interest in youth and potential professionals in the field  History of muckraking in the food industry Case study on groundwater regulation Interviews with members of the beef industry and livestock market owners.
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So You Want to Be a Chef [electronic resource] : Your Guide to Culinary Careers

2024-05-19T01:41:45Z

by Brefere, Lisa M.
Call Number 641.5023
Publication Date 2008
Summary Understand what it takes to be a chef by reading the comprehensive information in So You Want to Be a Chef?: Your Guide to Culinary Careers, 2nd Edition. Revised and updated to include a new chapter on Research and Development chefs and expanded coverage of on-site foodservice areas, this guide presents a real-world look at culinary careers. The authors vividly describe the feel, the reality, the hours, the physical demands, the tradeoffs, and the benefits of working in various culinary settings, while interviews with a range of industry leaders offer helpful advice and inspiring vignet
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ISO 22000 food safety : guidance and workbook for the manufacturing industry / David Smith, Tracey Jackson-Smith and Rob Politowski.

2024-05-19T01:41:45Z

by Smith, David, 1942-, author.
Call Number 363.19260941 SMI
Publication Date 2007
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The 2013 restaurant, food & beverage market research handbook : an annual strategic planning and reference handbook / by Richard K. Miller and Kelli Washington.

2024-05-19T01:41:45Z

by Miller, Richard K. (Richard Kendall), 1946- author.
Call Number 647.940688 23
Publication Date 2013
Format: Electronic Resources
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Restaurant, food & beverage market research. 2022 / by: Richard K. Miller and Kelli Washington.

2024-05-19T01:41:45Z

by Miller, Richard K. (Richard Kendall), 1946- author.
Call Number 647.940688 23
Publication Date 2022 2021
Summary "With a thorough and in-depth analysis of the $800 billion restaurant and foodservice industry, this business reference ebook provides consumer spending data, market forecasts, trends assessments for all segments, and more. The trends assessments include discussions of consumer behavioral trends, menu trends, daypart analysis (including snacks and late-night), and more. Comprehensive demographic data for all dayparts at full-service and quick-service restaurants, as well as an analysis of restaurant spending in each state and dining statistics for metropolitan areas are provided. The ebook assesses consumer spending when dining out, discusses restaurant strategies for sales growth, and identifies market opportunities brought on by changing consumer behaviors. 'Restaurant, food & beverage market research handbook 2022' includes content from 'The beverage market research handbook,' previously published as a separate reference handbook by RKMA. Over 900 website links are included in the handbook to guide you to additional resources."--
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Restaurant, food & beverage market research handbook 2018-2019 / by Richard K. Miller and Kelli Washington.

2024-05-19T01:41:45Z

by Miller, Richard K. (Richard Kendall), 1946- author.
Call Number 647.940688 23
Publication Date 2018
Summary With a thorough and in-depth analysis of the $800 billion restaurant and foodservice industry, Restaurant, Food & Beverage Market Research Handbook 2018-2019 provides consumer spending data, market forecasts, and trends assessments. The trends assessments include discussions of consumer behavioral trends, dining trends, daypart analysis (including snacks and late-night), mealpart analysis, and more. Comprehensive demographic data for all dayparts at full-service and quick-service restaurants, as well as an analysis of restaurant spending in each state and dining statistics for metropolitan areas, are provided.
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Restaurant, food & beverage market research handbook 2020-2021 / by Richard K. Miller and Kelli Washington.

2024-05-19T01:41:45Z

by Miller, Richard K. (Richard Kendall), 1946- author.
Call Number 647.940688 23
Publication Date 2021 2020
Summary "With a thorough and in-depth analysis of the $800 billion restaurant and foodservice industry, this handbook provides consumer spending data, market forecasts, trends assessments for all segments, and more. The trends assessments include discussions of consumer behavioral trends, menu trends, daypart analysis (including snacks and late-night), and more. Comprehensive demographic data for all dayparts at full-service and quick-service restaurants, as well as an analysis of restaurant spending in each state and dining statistics for metropolitan areas are provided. The handbook assesses consumer spending when dining out, discusses restaurant strategies for sales growth, and identifies market opportunities brought on by changing consumer behaviors. Restaurant, Food & Beverage Market Research Handbook 2020-2021 includes content from The Beverage Market Research Handbook, previously published as a separate reference handbook by RKMA. Over 900 website links are included in the handbook to guide you to additional resources." -- Publisher, report detail page.
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Food on the Rails : The Golden Era of Railroad Dining.

2024-05-19T01:41:45Z

by Quinzio, Jeri.
Call Number 385.22
Publication Date 2014
Summary Food on the Rails traces the rise and fall of food on the rails from its rocky start to its glory days to its sad demise. Looking at the foods, the service, the rail station restaurants, the menus, the dining accommodations and more, Jeri Quinzio brings to life the history of cuisine and dining in railroad cars from the early days through today.
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Global Hospitality And Tourism Management Technologies.

2024-05-19T01:41:45Z

by Macleod, Andrew.
Call Number XX(288508.1)
Publication Date 2018
Format: Electronic Resources
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Step by Step with Marley Spoon : Top 100 Rated Recipes from the Meal-Kit Experts.

2024-05-19T01:41:45Z

by Andrews, Olivia.
Call Number 641.555
Publication Date 2020
Summary Learn to cook, step-by-step, the top 100 tried-and-tested recipes from food-lovers' favourite meal kit service.
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Nutritive value of foods [electronic resource] / Susan E. Gebhardt and Robin G. Thomas.

2024-05-19T01:41:45Z

by Gebhardt, Susan E.
Call Number 613.2 GEB
Publication Date 2002
Summary Contains data on over 1,274 foods expressed in terms of common household units. The 19 nutrients in the table are water; calories; protein; total fat; saturated, monounsaturated, and polyunsaturated fatty acids; cholesterol; total dietary fiber; calcium; iron; potassium; sodium; vitamin A in IU and RE units; thiamin; riboflavin; niacin; and ascorbic acid. This edition was developed using data from Release 13 of the USDA National Nutrient Database for Standard Reference.
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Achieving service excellence [electronic resource] : strategies for healthcare / Myron D. Fottler, Robert C. Ford, Cherrill P. Heaton.

2024-05-19T01:41:45Z

by Fottler, Myron D.
Call Number 362.1068 22
Publication Date 2010
Format: Electronic Resources
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Careers in Hospitality and Tourism [electronic resource].

2024-05-19T01:41:45Z

by Shally-Jensen, Michael.
Call Number 647.94
Publication Date 2014
Format: Electronic Resources
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Abolish Work : 'Abolish Restaurants' Plus 'Work, Community, Politics, War'.

2024-05-19T01:41:45Z

by Prole.info.
Call Number 330.122
Publication Date 2014
Format: Electronic Resources
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The Hospitality Industry Handbook on Hygiene and Safety for South African Students and Practitioners.

2024-05-19T01:41:45Z

by Gordon-Davis, Lisa.
Call Number 344.680465
Publication Date 2011
Summary Increased tourism has turned the food service and hospitality industry into one of our economy's fastest-growing sectors. This growth presents new challenges to food-handling professionals throughout the industry. This second edition of The hospitality industry handbook on hygiene and safety has incorporated additional content and features to reflect the fast-moving changes and to benefi t both students and employees of the hospitality industry.
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Internationalization of the hospitality industry [electronic resource].

2024-05-19T01:41:45Z

by Brookes, Maureen.
Call Number 664.00685
Publication Date 2011
Summary This ebook addresses the complexities of internationalisation within the hospitality industry across a range of countries and the implications of this for hospitality management education. A number of the papers were selected from the 4th International Conference on Services Management hosted by Oxford Brookes University in the May of 2009, demonstrating the relevance of hospitality research to the broader service sector.
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Hospitality : A New Dawn in Sustainability and Service.

2024-05-19T01:41:45Z

by Sheppardson, Chris.
Call Number 647.94068
Publication Date 2021
Format: Electronic Resources
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Success In the Food Catering Business.

2024-05-19T01:41:45Z

by Gabriel, Vincent.
Call Number 642.4
Publication Date 2015
Format: Electronic Resources
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Food [electronic resource].

2024-05-19T01:41:45Z

by File, Facts On.
Call Number 641.1
Publication Date 2012
Summary A variety of jobs are available for those interested in cooking, writing, business, and science. Food is a full-color volume that explores 20 of these sought-after careers.
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Information Logistics in Agri-Food Supply Networks : - Integrated Framework for Business Information Services -.

2024-05-19T01:41:45Z

by Reiche, Robert.
Call Number 664
Publication Date 2011
Format: Electronic Resources
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USDA National Nutrient Database for Standard Reference. Release 28 (2015) / United States Department of Agriculture.

2024-05-19T01:41:45Z

by United States. Agricultural Research Service.
Call Number 613.2 USD
Publication Date 2015
Summary The dataset, Survey-SR, provides the nutrient data for assessing dietary intakes from the national survey What We Eat in America, National Health and Nutrition Examination Survey (WWEIA, NHANES). Historically, USDA databases have been used for national nutrition monitoring (1). Currently, the Food and Nutrient Database for Dietary Studies (FNDDS) (2), is used by Food Surveys Research Group, ARS, to process dietary intake data from WWEIA, NHANES. Nutrient values for FNDDS are based on Survey-SR. Survey-SR was referred to as the "Primary Data Set" in older publications. Early versions of the dataset were composed mainly of commodity-type items such as wheat flour, sugar, milk, etc. However, with increased consumption of commercial processed and restaurant foods and changes in how national nutrition monitoring data are used (1), many commercial processed and restaurant items have been added to Survey-SR.
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Harbor Fish Market [electronic resource] : Seafood Recipes from Maine

2024-05-19T01:41:45Z

by Alfiero, Nick.
Call Number XX(155790.1)
Publication Date 2013
Summary For over 30 years, Harbor Fish Market in Portland, Maine, has been providing the highest quality seafood available. Through its retail store and food service division, it services retail customers, fine restaurants, and institutions. It also reaches thousands of customers through its retail airfreight department, and national wholesale sales department. In addition to its physical reach, Harbor Fish Market has become an iconic destination for tourists and locals alike: it is the authority on Maine seafood. With beautiful displays, knowledgeable family-run staff, and the best seafood around, Ha
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USDA database for the isoflavone content of selected foods, release 2.0 [electronic resource] / prepared by Nutrient Data Laboratory, Beltsville Human Nutrition Research Center (BHNRC), Agriculture Research Service , U.S. Department of Agriculture (USDA)

2024-05-19T01:41:45Z

by Nutrient Data Laboratory (U.S.)
Call Number 572.59 USD
Publication Date 2008
Format: Electronic Resources
Click here to view ebook

Reciprocating compressors : operation & maintenance / Heinz P. Bloch and John J. Hoefner.

2024-05-19T01:41:45Z

by Bloch, Heinz P., 1933-
Call Number 621.51 22
Publication Date 1996
Summary For anyone responsible for purchasing, servicing, or operating reciprocating compressors, this book discusses the theory of operation and explains how to install, troubleshoot, overhaul, and repair all types of compressors. This broad comprehensive text offers practical details on how to purchase, service, operate, and maintain compressors used in any of the process industries such as pulp and paper, mining, food processing, pharmaceuticals.
Format: Electronic Resources
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Digital food : from paddock to platform / Tania Lewis.

2024-05-19T01:41:45Z

by Lewis, Tania, author.
Call Number 302.231 23
Publication Date 2020
Summary "Tania Lewis offers the first critical account of the impact of digital information, media, and communication technologies on the topic of food. Lewis critically analyzes how our relationship to food consumption, production, and politics is being re-mediated through digitally connected electronic devices, practices and content. By drawing together the world of food and the digital, the book speaks to a number of pressing contemporary themes including the tensions around digital engagement in increasingly commercialized spaces; the changing nature of politics in a social media context; the growing naturalization of digital devices and related practices of data monitoring; and the role and impact of digitization on social relations. At the forefront of critical new research, and written with a student readership in mind, this text is essential for scholars interested in media studies, cultural studies, food studies, and cultural geography."--
Format: Electronic Resources
Abstract with links to full text

USDA database for the oxygen radical absorbance capacity (ORAC) of selected foods, release 2 [electronic resource] / prepared by the Nutrient Data Laboratory, Beltsville Human Nutrition Research Center (BHNRC), Agricultural Research Service (ARS), U.S. Department of Agriculture (USDA).

2024-05-19T01:41:45Z

by Nutrient Data Laboratory (U.S.)
Call Number 546.721 USD
Publication Date 2010
Format: Electronic Resources
Click here to view ebook

USDA national fluoride database of selected beverages and foods [electronic resource] / prepared by Nutrient Data Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture ; in collaboration with University of Minnesota, Nutrition Coordinating Center ... [et al.].

2024-05-19T01:41:45Z

by Nutrient Data Laboratory (U.S.)
Call Number 546.731 USD
Publication Date 2005
Format: Electronic Resources
Click here to view ebook

Pontoon Food : Easy-to-Serve Recipes for the Water or Deck.

2024-05-19T01:41:45Z

by Davis, Jon.
Call Number 641.555
Publication Date 2016
Format: Electronic Resources
Click here to view book

Serving minority elders in the 21st century [electronic resource] / May L. Wykle, Amasa B. Ford, editors.

2024-05-19T01:41:45Z

by Wykle, May L.
Call Number 362.6089 22
Publication Date 1999
Summary Nationally recognized scholars address the unique problems encountered by minority elders in achieving the goal of maximum well-being as we enter the 21st century. Topics include physical health, continuum of care, mental health, social policy, economic security and research planning and development. Minority populations surveyed include the elderly African American, Asian American, American Indian, Mexican American and women. Contributors include: D. Lee, M. Haug, R. Binstock, G. Cohen, K. Markides, T. Tripp-Reimer, E. Kahana and many more.
Format: Electronic Resources
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Food and social media [electronic resource] : you are what you tweet / Signe Rousseau.

2024-05-19T01:41:45Z

by Rousseau, Signe, 1975-
Call Number 306.4 ROU
Publication Date 2012
Summary Social media has been a factor in the explosion of interest in food and democratization of food criticism, and this book explains and critique the phenomena and key issues in a lively and anecdotal manner that will appeal to scholars and the interested general public alike.
Format: Electronic Resources
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Satisfaction Guaranteed : How Zingerman's Built a Corner Deli into a Global Food Community.

2024-05-19T01:41:45Z

by Maynard, Micheline.
Call Number 664
Publication Date 2022
Format: Electronic Resources
Click here to view book

The hospitality and tourism industry in Canada : What are the main challenges and solutions?.

2024-05-19T01:41:45Z

by Teare, Richard.
Call Number 647.94000000000005
Publication Date 2017
Format: Electronic Resources
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Forked : A New Standard for American Dining.

2024-05-19T01:41:45Z

by Jayaraman, Saru.
Call Number 647.9573 JAY
Publication Date 2016
Summary From James Beard Leadership Award winner Saru Jayaraman, Forked offers an insider's view of the highest--and lowest--scoring restaurants for worker pay and benefits in each sector of the restaurant industry, and with it, a new way of thinking about how and where we eat.
Format: Electronic Resources
Click here to view book

A Hotel Manager’s Handbook : 189 Techniques for Achieving Exceptional Guest Satisfaction.

2024-05-19T01:41:45Z

by Magnini, Vincent P.
Call Number 647.94068
Publication Date 2015
Format: Electronic Resources
Click here to view book

New York City Farmer & Feast [electronic resource] : Harvesting Local Bounty

2024-05-19T01:41:45Z

by Brooks, Emily.
Call Number 641.302097471
Publication Date 2012
Summary Think there are no farms in or around Manhattan? Think again! Urban agriculture and farms are exploding throughout the New York City metropolitan area-from farms to green food-growing rooftops to hydroponics. New York City Farmer & Feast introduces New Yorkers to the surprising bounty of the area and serves as a memento of food experiences for visitors. Profiled are the farmers and produces who feed New York''s farmers markets and service top restaurants with locally grown food. Above all, New York City Farmer & Feast is a guide, a cookbook, a reference, and a friendly introduction for anyone
Format: Electronic Resources
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Chocolate Snowball : and Other Fabulous Pastries from Deer Valley Baker.

2024-05-19T01:41:45Z

by Flatt, Letty.
Call Number 641.815
Publication Date 2010
Summary From Deer Valley, the Utah ski resort renowned for cuisine and service, Executive Pastry Chef Letty Halloran Flatt offers 126 of the resort's tried-and-true recipes for breakfast treats, homemade breads, cookies, and ice creams, as well as pies and tarts, elegant cakes, and one-of-a-kind desserts-a mouthwatering blend of Flatt's years of experience and her penchant for fresh, natural flavors.
Format: Electronic Resources
Click here to view book

Food Alert!

2024-05-19T01:41:45Z

by Satin, Morton.
Call Number 615.954
Publication Date 2008
Format: Electronic Resources
Click here to view book

USDA database for the proanthocyanidin content of selected foods [electronic resource] / prepared by Nutrient Data Laboratory, Beltsville Human Nutrition Research Center, Agriculture Research Service, U.S. Department of Agriculture ; in collaboration with Arkansas Children's Nutrition Center, Mars, Inc., Ocean Spray Cranberries, Inc.

2024-05-19T01:41:45Z

by Nutrient Data Laboratory (U.S.)
Call Number 582.019218 USD
Publication Date 2004
Format: Electronic Resources
Click here to view ebook

How to Cook : the Victorian Way with Mrs Crocombe.

2024-05-19T01:41:45Z

by Gray, Annie.
Call Number 641.594109034
Publication Date 2020
Format: Electronic Resources
Click here to view book

Career Opportunities in Casinos and Casino Hotels.

2024-05-19T01:41:45Z

by Field, Shelly.
Call Number 795.02373
Publication Date 2009
Format: Electronic Resources
Click here to view book

Resisting McDonaldization [electronic resource] / edited by Barry Smart.

2024-05-19T01:41:45Z

by Smart, Barry.
Call Number 658.8342 22
Publication Date 1999
Summary The McDonaldization theory argued that contemporary life is succumbing to the standardisation, flexibility and predictability of fast-food service. This text engages in a critical appraisal of this thesis.
Format: Electronic Resources
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Keeping good teachers / edited by Marge Scherer.

2024-05-19T01:41:45Z

by Scherer, Marge, 1945-
Call Number 370.715 22
Publication Date 2003
Format: Electronic Resources
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Cooling the Tropics : Ice, Indigeneity, and Hawaiian Refreshment.

2024-05-19T01:41:45Z

by Hobart, Hi'ilei Julia Kawehipuaakahaopulani, author.
Call Number 621.5809969 HOB
Publication Date 2022
Summary Beginning in the mid-1800s, Americans hauled frozen pond water, then glacial ice, and then ice machines to Hawaii--all in an effort to reshape the islands in the service of Western pleasure and profit. Marketed as "essential" for white occupants of the nineteenth-century Pacific, ice quickly permeated the foodscape through advancements in freezing and refrigeration technologies. In Cooling the Tropics Hi'ilei Julia Kawehipuaakahaopulani Hobart charts the social history of ice in Hawaiʻi to show how the interlinked concepts of freshness and refreshment mark colonial relationships to the tropics. From chilled drinks and sweets to machinery, she shows how ice and refrigeration underpinned settler colonial ideas about race, environment, and the senses. By outlining how ice shaped Hawaiʻi's food system in accordance with racial and environmental imaginaries, Hobart demonstrates that thermal technologies can--and must--be attended to in struggles for food sovereignty and political self-determination in Hawaii and beyond
Format: Electronic Resources
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Catering and Convention Service Survival Guide in Hotels and Casinos.

2024-05-19T01:41:45Z

by Backus, Lisa Lynn.
Call Number 647.94068000000004
Publication Date 2017
Format: Electronic Resources
Click here to view book

A cultural history of food in the Modern Age [electronic resource] / edited by Amy Bentley.

2024-05-19T01:41:45Z

by Bentley, Amy, 1962-
Call Number XX(285878.1)
Publication Date 2014
Summary "In the modern age (1920-2000), vast technological innovation spurred greater concentration, standardization, and globalization of the food supply. As advances in agricultural production in the post-World War II era propelled population growth, a significant portion of the population gained access to cheap, industrially produced food while significant numbers remained mired in hunger and malnutrition. Further, as globalization allowed unprecedented access to foods from all parts of the globe, it also hastened environmental degradation, contributed to poor health, and remained a key element in global politics, economics and culture. A Cultural History of Food in the Modern Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally."--Bloomsbury Publishing.
Format: Electronic Resources
Click here to view

A cultural history of food in the Renaissance [electronic resource] / edited by Ken Albala.

2024-05-19T01:41:45Z

by Albala, Ken, 1964-
Call Number XX(285874.1)
Publication Date 2014
Summary "Food and attitudes toward it were transformed in Renaissance Europe. The period between 1300 and 1600 saw the discovery of the New World and the cultivation of new foodstuffs, as well as the efflorescence of culinary literature in European courts and eventually in the popular press, and most importantly the transformation of the economy on a global scale. Food became the object of rigorous investigation among physicians, theologians, agronomists and even poets and artists. Concern with eating was, in fact, central to the cultural dynamism we now recognize as the Renaissance. A Cultural History of Food in the Renaissance presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally."--Bloomsbury Publishing.
Format: Electronic Resources
Click here to view

A cultural history of food in the Age of Empire [electronic resource] / edited by Martin Bruegel.

2024-05-19T01:41:45Z

by Bruegel, Martin, 1960-
Call Number XX(285876.1)
Publication Date 2014
Summary "The nineteenth-century West saw extraordinary economic growth and cultural change. This volume explores and explains the birth of the modern world through the food it produced and consumed. Food security vastly improved though malnutrition and famines persisted. Scientific research radically altered the ways in which food and its relation to the body were conceived: efficiency became the watchword, norms the measure, and standardized goods the rule. At the same time, the art of food became a luxury pursuit as interest in gastronomy soared. A Cultural History of Food in the Age of Empire presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally."--Bloomsbury Publishing.
Format: Electronic Resources
Click here to view

The wine, beer, and spirits handbook [electronic resource] : a guide to styles and service / Joseph LaVilla ; photography by Doug Wynn.

2024-05-19T01:41:45Z

by LaVilla, Joseph
Call Number 641.22 LAV
Publication Date 2009
Summary Master the mysteries of wine. The study of wine and beverages has become integral to hospitality education. The Wine, Beer, and Spirits Handbook demystifies the wine and wine-making process, examining not only the making and flavor profiles of wine, beer, and spirits, but also the business of wine service as practiced by a chef or sommelier. Unique to this book, is the strong emphasis on food and wine pairings, as well as food and beverage interactions. An entire chapter uncovers this broad, often intimidating, topic with detailed information on table wines, sparkling wines,
Format: Books
Click here to view book

A Meeting Planner's Guide to Catered Events [electronic resource].

2024-05-19T01:41:45Z

by Shock, Patti J.
Call Number 642.4
Publication Date 2008
Summary Food and beverage is the largest portion of a meeting budget, but most meeting and event planners have no formal background in purchasing and managing this expense. This guide helps event, meeting, and convention planners save money, negotiate contracts, deal with catering managers, and successfully manage the food and beverage aspect of their event. Covering everything from styles of service to on-premise and off-premise considerations to food and beverage contract negotiation, this book is a comprehensive and accessible reference for event planners and students.
Format: Electronic Resources
Click here to view book

The Professional Bartender's Handbook [electronic resource] : A Recipe for Every Drink Known - Including Tricks and Games to Impress Your Guests

2024-05-19T01:41:45Z

by Mellema, Valerie.
Call Number 641.874
Publication Date 2007
Summary The Professional Bartenders Handbook is written for the professional bartender, but anyone can learn the simple tips and tricks this book provides. A copy belongs behind every bar, big or small. Whether running a stand-alone business or one incorporated into a restaurant, hotel, or food service operation, the successful bartender needs product and equipment knowledge and a strong grasp of mixology. The Professional Bartender's Handbook is more than a recipe guide. If you have ever wondered what ingredients were in your favorite drink, this book will teach you. With nearly 1,500 different co
Format: Electronic Resources
Click here to view book

30-Second Beer.

2024-05-19T01:41:45Z

by Atherton, Sophie.
Call Number 641.23
Publication Date 2019
Format: Electronic Resources
Click here to view book

Expert resumes for managers and executives [electronic resource] / Wendy S. Enelow and Louise M. Kursmark.

2024-05-19T01:41:45Z

by Enelow, Wendy S.
Call Number 650.142 22
Publication Date 2012
Summary "Nearly 200 pages of sample resumes and cover letters targeted to management and executive careers--from front-line to CEO!"--Cover./ "Secrets and sample resumes for landing the top management and executive jobs in: sales and marketing; social service, nonprofits, government and military, and law; human resources, organizational development, and education; food and beverage, hotels, and travel and tourism; health care; science, engineering, and technology; accounting, corporate finance, banking, and investment management"--Cover./ "Includes a carefully selected gallery of resumes and cover letters written by the top professional resume writers"--Cover./ "The top nine resume strategies for getting noticed and getting interviews, plus format and presentation standards; step-by-step writing instructions, with examples every step of the way; techniques for choosing the best resume type for your situation; tips for converting your resume to electronic formats and using it online"--Page 4 of cover.
Format: Electronic Resources
Click here to view

DDT and the American century [electronic resource] : global health, environmental politics, and the pesticide that changed the world / David Kinkela.

2024-05-19T01:41:45Z

by Kinkela, David.
Call Number 632.9517 23
Publication Date 2011
Summary The banning of DDT in the United States, spurred in part by the 1962 publication of Rachel Carson's environmental classic Silent Spring, is generally regarded as a watershed moment and signal triumph for the American environmental movement. But in this tr.
Format: Electronic Resources
Click here to view

Who's buying by race and hispanic origin [electronic resource] / by the New Strategist editors.

2024-05-19T01:41:45Z

by New Strategist Publications, Inc.
Call Number 658.8343 22
Publication Date 2010
Summary Presents detailed spending data by race and Hispanic origin on hundreds of products and services in major categories ranging from apparel to transportation.
Format: Electronic Resources
Click here to view

In the shadow of good governance [electronic resource] : an ethnography of civil service reform in Africa / by Gerhard Anders.

2024-05-19T01:41:45Z

by Anders, Gerhard.
Call Number 352.63267096897 22
Publication Date 2010
Summary "In the Shadow of Good Governance" traces the implementation of the good governance agenda in Malawi from the loan documents signed by the representatives of the government and the Bretton Woods institutions to the individual experiences of civil servants who responded in unforeseen ways to the reform measures. Ethnographic evidence gathered in government offices, neighbourhoods and the private homes of civil servants living in Malawia's urban and peri-urban areas undermines the common perception of a disconnect between state institutions and society in Africa.
Format: Electronic Resources
Click here to view

Purchasing Food Away From Home.

2024-05-19T01:41:45Z

by Evans, Rebecca.
Call Number 306.30973 EVA
Publication Date 2015
Format: Electronic Resources
Click here to view book

A cultural history of food in antiquity [electronic resource] / edited by Paul Erdkamp.

2024-05-19T01:41:45Z

by Erdkamp, Paul.
Call Number XX(285875.1)
Publication Date 2015
Summary "From Archaic Greece until the Late Roman Empire (c. 800 BCE to c. 500 CE), food was more than a physical necessity; it was a critical factor in politics, economics and culture. On the one hand, the Mediterranean landscape and climate encouraged particular crops--notably cereals, vines and olives--but, with the risks of crop failure ever-present, control of food resources was vital to economic and political power. On the other hand, diet and dining reflected complex social hierarchies and relationships. What was eaten, with whom and when was a fundamental part of the expression of one's role and place in society. In addition, symbolism and ritual suffused foodstuffs, their preparation and consumption. A Cultural History of Food in Antiquity presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally."--Bloomsbury Publishing.
Format: Electronic Resources
Click here to view

A cultural history of food in the Medieval Age [electronic resource] / edited by Massimo Montanari.

2024-05-19T01:41:45Z

by Montanari, Massimo, 1949-
Call Number XX(285877.1)
Publication Date 2014
Summary "Europe was formed in the Middle Ages. The merging of the traditions of Roman-Mediterranean societies with the customs of Northern Europe created new political, economic, social and religious structures and practices. Between 500 and 1300 CE, food in all its manifestations, from agriculture to symbol, became ever more complex and integral to Europe's culture and economy. The period saw the growth of culinary literature, the introduction of new spices and cuisines as a result of trade and war, the impact of the Black Death on food resources, the widening gap between what was eaten by the rich and what by the poor, as well as the influence of religion on food rituals. A Cultural History of Food in the Medieval Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally."--Bloomsbury Publishing.
Format: Electronic Resources
Click here to view

A cultural history of food in the early Modern Age [electronic resource] / edited by Beat Kümin.

2024-05-19T01:41:45Z

by Kümin, Beat A.
Call Number XX(285879.1)
Publication Date 2014
Summary "The seventeenth and eighteenth centuries form a very distinctive period in European food history. This was a time when enduring feudal constraints in some areas contrasted with widening geographical horizons and the emergence of a consumer society. While cereal based diets and small scale trade continued to be the mainstay of the general population, elite tastes shifted from Renaissance opulence toward the greater simplicity and elegance of dining ̉la franảise. At the same time, growing spatial mobility and urbanization boosted the demand for professional cooking and commercial catering. An unprecedented wealth of artistic, literary and medical discourses on food and drink allows fascinating insights into contemporary responses to these transformations. A Cultural History of Food in the Early Modern Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally."--Bloomsbury Publishing.
Format: Electronic Resources
Click here to view

Household spending : who spends how much on what / by the editors of New Strategist Press.

2024-05-19T01:41:45Z

by New Strategist Publications, Inc.
Call Number 339.4709 23
Publication Date 2013
Summary Examines how much American households spend on hundreds of products and services by demographics including age, income, household type, region of residence, race and Hispanic origin, and educational attainment. Products and services examined include apparel, entertainment, financial products and services, food, alcohol, gifts, health care, household furnishings, shelter and utilities, personal care, reading, education, tobacco, and transportation.
Format: Electronic Resources
Click here to view

Spirituality in nursing [electronic resource] : the challenges of complexity / Barbara Stevens Barnum.

2024-05-19T01:41:45Z

by Barnum, Barbara Stevens.
Call Number 610.7301 22
Publication Date 2010
Summary "Spirituality in Nursing is thought provoking and Barnum offers some excellent material and food for thought."--Journal of Christian Nursing. "This is a very thought-provoking book that asks many questions, often without answers. It could be used in an undergraduate or graduate course on spirituality or death and dying, or as in-service material in hospitals and other healthcare agencies. A very interesting chapter discusses near death experiences (NDE), a phenomenon that has begun to be accepted and has garnered more study." Score: 95, 4 stars --Doody's.
Format: Electronic Resources
Click here to view

Teaching environmental literacy [electronic resource] : across campus and across the curriculum / edited by Heather L. Reynolds [and others].

2024-05-19T01:41:45Z

by Reynolds, Heather L.
Call Number 333.72071 22
Publication Date 2010
Summary Integrating environmental education throughout the curriculum.
Format: Electronic Resources
Click here to view

Street Food : Hawkers and the History of London.

2024-05-19T01:41:45Z

by Taverner, Charlie.
Call Number 641.3009421
Publication Date 2023
Summary The story of street food in London, from medieval city to global metropolis - and of the women, men, boys, and girls who provided the capital with this vital service.
Format: Electronic Resources
Click here to view book

Planning a WIC research agenda [electronic resource] : workshop summary / Carol West Suitor, rapporteur ; Food and Nutrition Board, Institute of Medicine of the National Academies.

2024-05-19T01:41:45Z

by Suitor, Carol West.
Call Number 363.85610973 22
Publication Date 2011
Summary "To guide its planning for the use of the $15 million allocated for WIC research, the Food and Nutrition Service of USDA asked the Institute of Medicine to conduct a two-day public workshop on emerging research needs for WIC. As requested, the workshop included presentations and discussions to illuminate issues related to future WIC research issues, methodological challenges, and solutions. The workshop also planned for a program of research to determine the effects of WIC on maternal and child health outcomes."--Publishers website.
Format: Electronic Resources
Click here to view

Introduction to the Hospitality Industry [electronic resource].

2024-05-19T01:41:45Z

by Barrows, Clayton W.
Call Number 338.4791
Publication Date 2008
Summary The Seventh Edition of Introduction to the Hospitality Industry gives you the foundation to thrive in today's hospitality industry, covering everything from finance to operational issues. In this latest edition, the authors have brought the text thoroughly up to date by featuring new and emerging companies, new technologies, and new ways of doing business. Written in a clear, accessible style and richly illustrated, the text offers a comprehensive and engaging introduction to the field.
Format: Electronic Resources
Click here to view book

USDA table of nutrient retention factors [electronic resource] / prepared by the Nutrient Data Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture.

2024-05-19T01:41:45Z

by Nutrient Data Laboratory (U.S.)
Call Number 641.1 USD
Publication Date 2007
Format: Electronic Resources
Click here to view ebook

Home health aide on-the-go in-service. Vol. 10, Issue 7, Diabetic foot care update [electronic resource] / April Perry.

2024-05-19T01:41:45Z

by Perry, April.
Call Number 610.730698 23
Publication Date 2011
Format: Electronic Resources
Click here to view

Teachers learning in community [electronic resource] : realities and possibilities / edited by Betty Lou Whitford and Diane R. Wood.

2024-05-19T01:41:45Z

by Whitford, Betty Lou.
Call Number 370.7155 22
Publication Date 2010
Format: Electronic Resources
Click here to view

Thwarting enemies at home and abroad [electronic resource] : how to be a counterintelligence officer / William R. Johnson ; foreword by William Hood.

2024-05-19T01:41:45Z

by Johnson, William R., 1919-2005.
Call Number 355.3432 22
Publication Date 2009 1987
Summary A Classic in CounterintelligenceNow Back in Print.
Format: Electronic Resources
Click here to view

The Event Planning Toolkit : Your Guide to Organizing Extraordinary Meetings and Events.

2024-05-19T01:41:45Z

by Jones, Linda Joyce.
Call Number 394.2
Publication Date 2020
Summary The Event Planning Toolkit is a how-to guide offering the information you need to execute any event with precision and enjoy the big day with less stress and fewer unpleasant surprises. You will learn how to manage your scope, time and resources, as well as identify goals, create budgets, find the right venue, assemble a strong team, and more.
Format: Electronic Resources
Click here to view book

Caring for our children : national health and safety performance standards : guidelines for early care and education programs / a joint collaborative project of American Academy of Pediatrics, American Public Health Association, National Resource Center for Health and Safety in Child Care and Early Education.

2024-05-19T01:41:45Z

by American Public Health Association, issuing body.
Call Number 362.7120973 23
Publication Date 2019
Summary The fourth edition contains guidelines on the development and evaluation of the health and safety of children in early care and education settings. This guide features 10 chapters of more than 650 standards and dozens of appendixes with valuable supplemental information, forms, and tools. --
Format: Electronic Resources
http://ezproxy.angliss.edu.au/login?url=http://ezproxy.angliss.edu.au/login?direct=true&scope=site&db=nlebk&AN=2005587

Start Your Own Restaurant and More : Pizzeria, Coffeehouse, Deli, Bakery, Catering Business.

2024-05-19T01:41:45Z

by Media, The Staff of Entrepreneur.
Call Number 647.95068000000003
Publication Date 2016
Summary Shifting demographics and changing lifestyles are driving the surge in food-service businesses. Today's busy consumers don't have the time or the inclination to cookthey want tasty, nutritious meals without dishes to wash. More and more singles, working parents, and seniors are demanding greater convenience and are looking to restaurants and food services to fill that need. There's plenty of room for more food businesses, but for a successful startup you need more than just good recipes. You also need to know about planning, capitalization, inventory control, and payroll management. The staff of Entrepreneur has put together everything you need to know to start, run, and grow the successful restaurant or food service of your dreams.
Format: Electronic Resources
Click here to view book

Social work and poverty : a critical approach / Lester Parrott.

2024-05-19T01:41:45Z

by Parrott, Lester, author.
Call Number 362.58 23
Publication Date 2014
Summary Social Work and Poverty provides a timely review of the key issues that social workers and service users face when working together to combat poverty. Lester Parrot first situates social work and poverty within a historical context, analyzing various poverty concepts and theories and how then can lead to practices that work against the oppression of service users. Including reference to international practice throughout, he then critically evaluates the United Kingdom's 2012 Welfare Reform Act, highlighting the negative impact that it will have on service users and social workers alike. Ranging from topics such as access to food, obesity, drug use, and the effects of globalization, he provides a fresh understanding of poverty and how we can better overcome it.
Format: Electronic Resources
http://ezproxy.angliss.edu.au/login?url=http://ezproxy.angliss.edu.au/login?direct=true&scope=site&db=nlebk&AN=1573417

Miss Beecher's Domestic Receipt Book : Designed As a Supplement to Her Treatise on Domestic Economy.

2024-05-19T01:41:45Z

by Beecher, Catharine Esther.
Call Number 641.59730000000002
Publication Date 2013
Format: Electronic Resources
Click here to view book

Introduction to management in the hospitality industry [electronic resource] / Clayton W. Barrows, Tom Powers.

2024-05-19T01:41:45Z

by Barrows, Clayton W.
Call Number 647.068 BAR
Publication Date 2008
Summary Introduction to Management in the Hospitality Industry, Ninth Edition gives you the industry know-how and the management skills needed to thrive in all aspects of the field, from food service to lodging to tourism. In this latest edition, the authors have brought the text thoroughly up to date by featuring new and emerging companies, new technologies, and new ways of doing business. Covering everything from careers to operations to finance, the text offers the most comprehensive and engaging introduction to this exciting field possible.
Format: Electronic Resources
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Measuring the performance of the hollow state [electronic resource] / David G. Frederickson and H. George Frederickson.

2024-05-19T01:41:45Z

by Frederickson, David G.
Call Number 352.5382439 22
Publication Date 2006
Summary Measuring the Performance of the Hollow State is the first in-depth look at the influence of performance measurement on the effectiveness of the federal government. To do this, the authors examine the influence of the Government Performance and Results Act of 1993 (with consideration of the later Program Assessment Rating Tool of 2002) on federal performance measurement, agency performance, and program outcomes. They focus a systematic examination on five agencies in the U.S. Department of Health and Human Servicesthe Food and Drug Administration, the Centers for Medicare and Medicaid Service.
Format: Electronic Resources
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Good practice in working with violence / edited by Hazel Kemshall and Jacki Pritchard.

2024-05-19T01:41:45Z

by Kemshall, Hazel, 1958-
Call Number 364.3 21
Publication Date 1999
Format: Electronic Resources
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Good Arabs [electronic resource] : the Israeli security agencies and the Israeli Arabs, 1948-1967 / Hillel Cohen ; translated by Haim Watzman.

2024-05-19T01:41:45Z

by Cohen, Hillel.
Call Number 323.119274009045 22
Publication Date 2010
Summary Covering a broad spectrum of attitudes and behaviours, this book brings together the stories of activists, mukhtars collaborators, teachers, and sheikhs, telling how Israeli security agencies penetrated Arab communities, how they obtained collaboration, and how activists fought them.
Format: Electronic Resources
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Lost Restaurants of Central Ohio and Columbus.

2024-05-19T01:41:45Z

by Hayes, Christine.
Call Number 647.95771569999999
Publication Date 2017
Format: Electronic Resources
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Pathogens and Toxins in Foods [electronic resource] : Challenges and Intervention

2024-05-19T01:41:45Z

by Juneja, Vijay K.
Call Number 664.001579
Publication Date 2010
Summary Pathogens and Toxins in Foods offers a farm-to-table approach to food safety that helps readers understand the characteristics of specific pathogens and toxins, the illnesses they cause, and the factors that affect their survival and growth in food products. The book explores the most recent advances in biological, chemical, and physical interventions to control food-borne hazards during preharvest, harvest, food processing, and in retail ready-to-eat foods and food service operations.
Format: Electronic Resources
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Bangkok & beyond [electronic resource] : adventures in Thailand / [Christopher & Lindsey Evans].

2024-05-19T01:41:45Z

by Evans, Christopher.
Call Number 915.9304 22
Publication Date 2009
Summary Here is a guide to the most amazing city in Thailand, perhaps in all of the Far East - Bangkok - and to all the surrounding sites. This is based on sections extracted from the more comprehensive Hunter guide to the number-one tourist destination in Southeast Asia. The finest hotels, with impeccable service, cost a fraction of what you would pay elsewhere, and shoppers will never tire of the vast selections, from silk scarves and designer gowns to exotic jewelery. Try elephant trekking, sea canoeing or Thai massage. Taste the exquisite cuisine, explore mystic temples (30,000 of them!) and sai.
Format: Electronic Resources
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Piping and pipeline assessment guide / A. Keith Escoe.

2024-05-19T01:41:45Z

by Escoe, A. Keith.
Call Number 621.8672 22
Publication Date 2006
Summary Whether its called fixed equipment (at ExxonMobil), stationary equipment (at Shell), or static equipment (in Europe), this type of equipment is the bread and butter of any process plant. Used in the petrochemical industry, pharmaceutical industry, food processing industry, paper industry, and the manufacturing process industries, stationary equipment must be kept operational and reliable for companies to maintain production and for employees to be safe from accidents. This series, the most comprehensive of its kind, uses real-life examples and time-tested rules of thumb to guide the mechanical engineer through issues of reliability and fitness-for-service. This volume on piping and pipeline assessment is the only handbook that the mechanical or pipeline engineer needs to assess pipes and pipelines for reliability and fitness-for-service. * Provides essential insight to make informed decisions on when to run, alter, repair, monitor, or replace equipment * How to perform these type of assessments and calculations on pipelines is a hot' issue in the petrochemical industry at this time * There is very little information on the market right now for pipers and pipeliners with regard to pipe and pipeline fitness-for-service.
Format: Electronic Resources
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Born again bodies : flesh and spirit in American Christianity / R. Marie Griffith.

2024-05-19T01:41:45Z

by Griffith, R. Marie (Ruth Marie), 1967- author.
Call Number 233.5 22
Publication Date 2004
Summary 'Born Again Bodies' explores a modern manifestation of religious asceticism. Using literature with titles such as 'What Would Jesus Eat?' the promoters of Christian diet programmes are enrolling hundreds of thousands of Americans prepared to believe that fat people won't make it to heaven.
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Rural dimensions of welfare reform / Bruce A. Weber, Greg J. Duncan, Leslie A. Whitener, editors.

2024-05-19T01:41:45Z

by Weber, Bruce A.
Call Number 361.68091734 22
Publication Date 2002
Format: Electronic Resources
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Developing good practice in children's services [electronic resource] / [edited by] Vicky White and John Harris.

2024-05-19T01:41:45Z

by Harris, John, 1952-
Call Number 362.7068 22
Publication Date 2004
Summary This book is concerned with how social workers and managers can engage reflectively and proactively with changes in children's services. Vicky White and John Harris have drawn together the contributors' experiences of working with children in a broad range of settings, emphasising ways in which the current context of change can be used as an opportunity to enhance the quality of service provision and achieve better outcomes for children and their families. The authors examine approaches to the assessment of children in need and the analysis of risk, and consider the impact of poverty and socia.
Format: Electronic Resources
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Good practice in safeguarding children [electronic resource] : working effectively in child protection / edited by Liz Hughes and Hilary Owen.

2024-05-19T01:41:45Z

by Hughes, Liz.
Call Number 362.7 22
Publication Date 2009
Summary Good Practice in Safeguarding Children considers how front-line professionals can keep the best interests of the child at the heart of their work when statutory guidance, the way agencies are integrated and the delivery of services are changing. Liz Hughes and Hilary Owen have drawn together contributors' experiences of working with safeguarding children on a broad range of issues, including neglect, trafficked children, parents with learning difficulties and child protection supervision. The contributors discuss current dilemmas in safeguarding children work and provide models of good practic.
Format: Electronic Resources
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Moving on [electronic resource] : a guide to good health and recovery for people with a diagnosis of schizophrenia / Roz D'Ombraine Hewitt.

2024-05-19T01:41:45Z

by D'Ombraine Hewitt, Roz.
Call Number 616.898 22
Publication Date 2007
Format: Electronic Resources
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Defining Culinary Authority : The Transformation of Cooking in France, 1650-1830.

2024-05-19T01:41:45Z

by Davis, Jennifer J.
Call Number 641.0130944
Publication Date 2013
Summary In the eighteenth and nineteenth centuries, French cooks began to claim central roles in defining and enforcing taste, as well as in educating their diners to changing standards. Tracing the transformation of culinary trades in France during the Revolutionary era, Jennifer J. Davis argues that the work of cultivating sensibility in food was not simply an elite matter; it was essential to the livelihood of thousands of men and women. Combining rigorous archival research with social history and cultural studies, Davis analyzes the development of cooking aesthetics and practices by examining the propagation of taste, the training of cooks, and the policing of the culinary marketplace in the name of safety and good taste. French cooks formed their profession through a series of debates intimately connected to broader Enlightenment controversies over education, cuisine, law, science, and service. Though cooks assumed prominence within the culinary public sphere, the unique literary genre of gastronomy replaced the Old Regime guild police in the wake of the French Revolution as individual diners began to rethink cooks' authority. The question of who wielded culinary influence -- and thus shaped standards of taste -- continued to reverberate throughout society into the early nineteenth century. This remarkable study illustrates how culinary discourse affected French national identity within the country and around the globe, where elite cuisine bears the imprint of the country's techniques and labor organization.
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Pop It, Stir It, Fix It, Serve It : More Than 200 Quick and Delicious Recipes from Your Pantry.

2024-05-19T01:41:45Z

by Karr, Laura.
Call Number 641.55499999999995
Publication Date 2016
Format: Electronic Resources
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Working for the common good [electronic resource] : concepts and models for service-learning in management / Paul C. Godfrey and Edward T. Grasso.

2024-05-19T01:41:45Z

by Godfrey, Paul C.
Call Number 658.407124 22
Publication Date 2009 2000
Format: Electronic Resources
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Hospitality Experience / Frans Melissen [and 3 others], editors.

2024-05-19T01:41:45Z

by Melissen, Frans
Call Number 647.94068 HOS
Publication Date 2015
Format: Electronic Resources
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How to open and operate a financially successful coffee, espresso & tea shop : with companion CD-ROM / Elizabeth Godsmark, Lora Arduser and Douglas R. Brown.

2024-05-19T01:41:45Z

by Godsmark, Elizabeth.
Call Number 647.95068 23
Publication Date 2014
Summary "The revised second edition of How to Open a Financially Successful Coffee, Espresso & Tea Shop is an updated, comprehensive, and detailed guide of specialty coffee and beverage businesses. This superb manual should be read by anyone interested in the opportunity of opening a cafe, tea shop, or coffee kiosk. This complete manual supplies you with everything you need to know, such as sample business forms, leases, and contracts; worksheets and checklists for planning, opening, and running day-to-day operations; sample menus; coffee drink recipes; inventory lists; sample floor plans, diagrams, and layouts; and dozens of other valuable, time-saving tools that any coffee entrepreneur should know about. This manual demonstrates hundreds of innovative ways to streamline your business. Learn new ways to make your operation run smoother and increase performance. Shut down waste, reduce costs, and increase profits. In addition, operators will appreciate this valuable resource and reference in their daily activities and as a source of ready-to-use forms, websites, operation and cost-cutting ideas, and mathematical formulas that is easily applied to their everyday business."
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Rapid Detection, Characterization, and Enumeration of Foodborne Pathogens [electronic resource].

2024-05-19T01:41:45Z

by Hoorfar, J.
Call Number 664.001579 RAP
Publication Date 2011
Format: Electronic Resources
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Rookie Cooking : Every Great Cook Has to Start Somewhere.

2024-05-19T01:41:45Z

by Edwards, Chef Jim.
Call Number 641.5
Publication Date 2017
Summary It's never too early  or too late  to learn how to cook. Jim Edwards, the culinary director and head trainer at the Chef Central culinary superstore, shares tips and techniques for anyone just starting out in their cooking career, and for those who already cook but struggle with it. In Rookie Cooking, Jim shares with you the secrets of preparation  such as setting up your materials ahead of time. He'll walk you through the essential tools everyone needs, as well as the staples all cooks should have on hand. Rookie Cooking will help you develop a repertoire of go-to dishes that you will enjoy both eating and preparing. The book shares 30 step-by-step recipes to get you started. With each new dish you prepare, your confidence will grow, and before you know it, your cooking will enter the big leagues, and your dinner guests will have full bellies. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Format: Electronic Resources
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Lost Restaurants of Louisville.

2024-05-19T01:41:45Z

by Hacker, Stephen.
Call Number 976.94399999999996
Publication Date 2015
Format: Electronic Resources
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Food Safety : Researching the Hazard in Hazardous Foods.

2024-05-19T01:41:45Z

by Almanza, Barbara.
Call Number 363.19264
Publication Date 2014
Summary The book provides a thorough review of current food safety and sanitation information with practical applications of current research findings included. The book surveys and examines the prevailing research and applications and reviews specific operational issues such as power or water emergencies. It also covers food safety and sanitation in various environments, such as restaurants, schools, and fairs and festivals. It is multidisciplinary in that it comprises culinary, hospitality, microbiology, and operations analysis. Topics include: Importance of food safety in restaurants History of food safety regulation in restaurants Microbiological issues What happens during a restaurant food safety inspection Legislative process, regulatory trends, and associations Legal issues for food safety Differences in the food safety perception of consumers, regulatory officials, and employees What restaurants should do during power or water emergencies Front of the house sanitation and consumers' perceptions of food safety Social media and food safety risk communication Food safety in farmers' markets Food safety at fairs and festivals.
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Contemporary Hospitality and Tourism Management Issues in China and India [electronic resource].

2024-05-19T01:41:45Z

by Horner, Susan.
Call Number 338.479151
Publication Date 2012
Summary This book represents a comprehensive, authoritative and up-to-date analysis of key sectors in the hospitality and tourism industries in China and India, and will address the market's growing need for information on Tourism in China and India. The text will be written in an accessible style drawing on the authors' wealth of theoretical, educational and industry experience. The text will contain inputs from academic colleagues and commercial contacts from the identified region.Case studies will give real life experiences of hospitality and tourism companies and or
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GMO food [electronic resource] : a reference handbook / David Newton.

2024-05-19T01:41:45Z

by Newton, David.
Call Number 664.2369 NEW
Publication Date 2014
Summary Providing an exhaustive background on the history of genetically modified organism (GMO) crops and foods as well as the controversies surrounding these products, this book allows readers to develop their own particular viewpoint on the production and use of GMO substances.
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Post-COVID Tourism and Hospitality Dynamics : Recovery, Revival, and Re-Start.

2024-05-19T01:41:45Z

by Shukla, Umendra Narayan.
Call Number 910.68
Publication Date 2023
Format: Electronic Resources
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Food and wine events in Europe [electronic resource] : a stakeholder approach / edited by Alessio Cavicchi and Cristina Santini.

2024-05-19T01:41:45Z

by Cavicchi, Alessio
Call Number 338.4766320094 FOO
Publication Date 2014
Summary Food and wine events have gained popularity internationally. Their importance in local economic development has grown, especially in Europe, as they are seen as a source of income for local economic systems, a way for creating new job positions and effective tools for promoting and increasing typical product awareness and demand.This book for the first time illustrates the positive and negative impacts of food and wine events from a stakeholder perspective by highlighting several critical aspects such as: (1) advantages and disadvantages of food and wine events; (2) best practice adoption for
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School lunch politics [electronic resource] : the surprising history of America's favorite welfare program / Susan Levine.

2024-05-19T01:41:45Z

by Levine, Susan, 1947-
Call Number 371.716 23
Publication Date 2008
Summary From the Publisher: Whether kids love or hate the food served there, the American school lunchroom is the stage for one of the most popular yet flawed social welfare programs in our nation's history. School Lunch Politics covers this complex and fascinating part of American culture, from its origins in early twentieth-century nutrition science, through the establishment of the National School Lunch Program in 1946, to the transformation of school meals into a poverty program during the 1970s and 1980s. Susan Levine investigates the politics and culture of food; most specifically, who decides what American children should be eating, what policies develop from those decisions, and how these policies might be better implemented. Even now, the school lunch program remains problematic, a juggling act between modern beliefs about food, nutrition science, and public welfare. Levine points to the program menus' dependence on agricultural surplus commodities more than on children's nutritional needs, and she discusses the political policy barriers that have limited the number of children receiving meals and which children were served. But she also shows why the school lunch program has outlasted almost every other twentieth-century federal welfare initiative. In the midst of privatization, federal budget cuts, and suspect nutritional guidelines where even ketchup might be categorized as a vegetable, the program remains popular and feeds children who would otherwise go hungry. As politicians and the media talk about a national obesity epidemic, School Lunch Politics is a timely arrival to the food policy debates shaping American health, welfare, and equality.
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Adventure Guide to Sicily [electronic resource].

2024-05-19T01:41:45Z

by Lane, Joanne.
Call Number 641.59458
Publication Date 2007
Summary A 450-page guide in full color to all the sights, hotels, restaurants and activities on this historic island
Format: Electronic Resources
Click here to view book http://angliss.eblib.com.au/patron/FullRecord.aspx?p=309703

The high cost of good intentions : a history of U.S. federal entitlement programs / John F. Cogan.

2024-05-19T01:41:45Z

by Cogan, John F., author.
Call Number 361.60973 23
Publication Date 2017
Summary This book traces the evolution of U.S. federal entitlement programs from the Revolutionary War to modern times to identify and understand the common economic and political forces that have caused their nearly continuous growth.
Format: Electronic Resources
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The Modern Nonya Table.

2024-05-19T01:41:45Z

by Tan, Sylvia.
Call Number 641.595957
Publication Date 2020
Summary Sylvia Tan's The Modern Nonya Table is a compendium of her beloved Peranakan recipes for the modern kitchen. Herself a modern Nonya, Sylvia draws from family heritage recipes and updates them, dispensing with tedious techniques but never compromising on the flavours. She helps readers navigate their way through the Peranakan kitchen, explaining the food culture of the Peranakans (or Straits Chinese) and its influences. Spice pastes, so essential to Peranakan cooking, are broken down into their fundamental elements. With Sylvia's guide, mouthwatering favourites like ayam buah keluak, babi pongteh and laksa lemak, to lesser-known dishes such as loh kai yik, charbeck and hati babi bungkus, can be easily prepared by the modern home cook.
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From Taverns to Gastropubs : Food, Drink, and Sociality in England.

2024-05-19T01:41:45Z

by Lane, Christel.
Call Number 394.120942
Publication Date 2018
Summary The pub is a prominent social institution integral to British identity. This book charts the social historical development of the English public house culminating in the contemporary gastropub. It explores issues of class, gender, and national identification through the lens of taverns, inns, and pubs through time.
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Hospitality Supervision and Leadership Level 3 [electronic resource].

2024-05-19T01:41:45Z

by Paskins, Patricia.
Call Number 338.4791068
Publication Date 2015
Summary Prepare for assessment and master the skills and knowledge you need to succeed as a hospitality and catering supervisor with this support resource. Covering all of the latest mandatory and most popular optional units, with a strong focus on preparation for assessment, this will be an essential resource for anyone working towards the Level 3 NVQ Diploma in Hospitality Supervision and Leadership, whether in college or in the workplace. It also provides support for those completing the Hospitality Supervision and Leadership apprenticeship. - Provides all of the essential knowledge and skills any
Format: Electronic Resources
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Trait-Modified Oils in Foods [electronic resource].

2024-05-19T01:41:45Z

by Orthoefer, Frank T.
Call Number 664.3
Publication Date 2015
Format: Electronic Resources
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Responsible Serving of Alcoholic Beverages [electronic resource] : Complete Staff Training Course for Bars, Restaurants and Caterers

2024-05-19T01:41:45Z

by Dugan, Beth.
Call Number 647.95068
Publication Date 2013
Summary This book incorporates the legalities and responsibilities of serving alcohol either behind a bar, at a table, or at an off-premise function. Alcohol sales are an important source of revenue for many establishments. However establishments may face the potential for civil and criminal liability should one of your customers become intoxicated and cause damage to themselves, others or property. Good management and employee training is the key to preventing these problems before they become an issue. The Responsible Serving of Alcoholic beverages training course provides management and liquor service staff with the knowledge and awareness necessary to responsibly serve alcohol in licensed premises.
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Hospitality and Tourism [electronic resource] : Synergizing Creativity and Innovation in Research

2024-05-19T01:41:45Z

by Sumarjan, Norzuwana.
Call Number XX(158488.1)
Publication Date 2013
Summary Hospitality and tourism managementSustainable approach of fishing tourism in Kenyir Lake M.A. Alias, N.A. Ahmad, M.A. Ahmad & F.H. Muhammad SafriAn overview of Yield Management practices among the front office employees in five-star hotels D.A.A. Mohd Asri & N. SumarjanWork motivation and job satisfaction of middle level management at five-star hotels in Kuala Lumpur M.F. NurDalila, S.M. Radzi & Z. OthmanCorporate Social Responsibility (CSR) activities, brand image and hotel guest retention N.Z. Othman & M.A. Hemdi
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Best customers [electronic resource] : demographics of consumer demand / by the editors of New Strategist Publications.

2024-05-19T01:41:45Z

by New Strategist Publications, Inc.
Call Number 658.8348
Publication Date 2011
Summary Analyzes household spending in the United States on numerous products and services by age, income, household type, race and Hispanic origin, region of residence, and educational attainment of householder. Identifies which households spend the most on a product or service (the best customers) and which control the largest share of spending (the biggest customers).
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Pocket Guide for Hospitality Managers.

2024-05-19T01:41:45Z

by Lashley, Conrad.
Call Number 647.94068000000004
Publication Date 2020
Format: Electronic Resources
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Designing and Delivering Superior Customer Value : Concepts, Cases, and Applications.

2024-05-19T01:41:45Z

by Weinstein, Art.
Call Number 658.812
Publication Date 2019
Format: Electronic Resources
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Who's Buying at Restaurants and Carry-Outs.

2024-05-19T01:41:45Z

by Press, The Editors of New Strategist.
Call Number 338.4
Publication Date 2018
Summary Who's buying breakfast or brunch, lunch, dinner, and snacks at fast- and full-service restaurants, vending machines, school and work cafeterias.
Format: Electronic Resources
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Modern Hotel Operations Management / Michael N. Chibili (Ed.).

2024-05-19T01:41:45Z

by Chibili, Michael N., editor.
Call Number 647.94068 MOD
Publication Date 2017
Format: Electronic Resources
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Modernizing Sanitary and Phytosanitary Measures to Expand Trade and Ensure Food Safety : 2nd CAREC Trade Facilitation Learning Opportunity: Sharing the Baltic Experience.

2024-05-19T01:41:45Z

by Bank, Asian Development.
Call Number 664
Publication Date 2016
Format: Electronic Resources
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10 principles of food industry sustainability [electronic resource] / Cheryl J. Baldwin.

2024-05-19T01:41:45Z

by Baldwin, Cheryl J.
Call Number 664.00684 BAL
Publication Date 2015
Summary Although the food industry is beginning to make headway with its sustainability initiatives, substantially more progress is needed in order to feed the world's growing population sustainably. The challenge is that the topic of sustainability can seem overwhelming and there is limited information that is specific to the food industry. Written by an experienced food industry professional with years of experience in sustainability, The10 Principles of Food Industry Sustainability inspires and informs the progress required to nourish the population, revitalize natural resources,
Format: Electronic Resources
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The Spartan Way [electronic resource].

2024-05-19T01:41:45Z

by Fields, Nic.
Call Number 938.06
Publication Date 2013
Summary For a period of some 200 years, Sparta was acknowledged throughout the Greek world as the home of the finest soldiers. Xenophon called them 'the only true craftsmen in matters of war'. Nic Fields explains the reasons for this superiority, how their reputation for invincibility was earned (and deliberately manipulated) and how it was ultimately shattered. The Spartan Way examines how Spartan society, through its rigid laws and brutal educational system, was thoroughly militarized and devoted to producing warriors suited to the intense demands of hoplite warfare - professional killers inculcated.
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Who's Buying at Restaurants and Carry-Outs.

2024-05-19T01:41:45Z

by Editors, The New Strategist.
Call Number 338.4
Publication Date 2013
Summary Who's buying breakfast or brunch, lunch, dinner, and snacks at fast- and full-service restaurants, vending machines, school and work cafeterias.
Format: Electronic Resources
Click here to view book

Who's Buying at Restaurants and Carry-Outs.

2024-05-19T01:41:45Z

by Publications, New Strategist.
Call Number 338.4
Publication Date 2011
Summary Who's buying breakfast, lunch, dinner, and snacks at fast- and full-service restaurants, etc.
Format: Electronic Resources
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On-premise catering [electronic resource] : hotels, convention centers, arenas, clubs, and more / Patti J. Shock, John M. Stefanelli, Cheryl Sgovio.

2024-05-19T01:41:45Z

by Shock, Patti J.
Call Number 642.4
Publication Date 2011
Summary The only complete, in-depth guide to contemporary on-premise catering principles and practices On-premise catering is an essential part of the fast-growing catering and events industry, and this is the only guide that covers all the essential skills and knowledge a professional needs to succeed in the field. Written by three top catering experts and educators, On-Premise Catering is the definitive guide to catering in hotels, banquet halls, wedding facilities, conference centers, private clubs, and other venues. This new Second Edition has been thoroughly updated and revised to cover modern technological trends in the industry, including online marketing, social media, and digital proposals, as well as modern décor, effective menu writing, catering in stadiums and casinos, and more.Fully updated to keep pace with current industry trends and practicesCovers all aspects of on-premise catering, from food and beverage service, room setup, and décor, to staffing, marketing, and financial controlsIdeal for caterers, event professionals, chefs working in on-premise facilities, and students in culinary, hospitality, and foodservice management programs On-premise catering requires a broad range of knowledge, from accounting and marketing basics to event coordination and management skills, and this book provides all the information students and professionals need to succeed in this exciting and dynamic field.
Format: Electronic Resources
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Handbook of Farm, Dairy and Food Machinery Engineering [electronic resource].

2024-05-19T01:41:45Z

by Kutz, Myer.
Call Number 664.02 23
Publication Date 2014
Summary <i>Handbook of Farm, Dairy and Food Machinery Engineering </i>is the essential reference for engineers who need to understand those aspects of the food industry from farm machinery to food storage facilities to the machinery that processes and packages our foods. The process of getting food from ""farm to fork,"" as the saying goes, involves more than planting, harvesting, shipping, processing, packaging and distributing-though those are all key components. Effective and efficient food delivery systems are built around processes that maximize the effort while minimizing cost, time, and reso
Format: Electronic Resources
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Food and Beverage Packaging Technology [electronic resource].

2024-05-19T01:41:45Z

by Coles, Richard.
Call Number 664.09
Publication Date 2011
Summary Now in a fully revised and updated second edition, this volume provides a contemporary overview of food processing/packaging technologies. It acquaints the reader with food preservation processes, shelf life and logistical considerations, as well as packaging materials, machines and processes necessary for a wide range of packaging presentations. The new edition addresses environmental and sustainability concerns, and also examines applications of emerging technologies such as RFID and nanotechnology. It is directed at packaging technologists, those involved in the design and development of
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HACCP [electronic resource] : a practical approach / Sara Mortimore, Carol Wallace ; foreword by William H. Sperber.

2024-05-19T01:41:45Z

by Mortimore, Sara.
Call Number 363.1926 MOR
Publication Date 2011
Summary HACCP: A Practical Approach, 3rd edition has been updated to include the current best practice and new developments in HACCP application since the last edition was published in 1998. This book is intended to be a compendium of up-to-date thinking and best practice approaches to the development, implementation, and maintenance of HACCP programs for food safety management. Introductory chapters set the scene and update the reader on developments on HACCP over the last 15 years. The preliminary stages of HACCP, including preparation and planning and system design, are covered first, followed by a
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Twenty years of life : why the poor die earlier and how to challenge inequity / Suzanne Bohan.

2024-05-19T01:41:45Z

by Bohan, Suzanne.
Call Number 362.57 23
Publication Date 2018
Summary "In Twenty Years of Life, Suzanne Bohan exposes the flip side of the American dream: your health is largely determined by your zip code. The strain of living in a poor neighborhood, with subpar schools, lack of parks, fear of violence, and few to no healthy food options is literally taking years off people's lives. The difference in life expectancy between rich and poor neighborhoods can be as much as twenty years. In a bold experiment to challenge this inequity, the California Endowment is upending the top-down charity model by investing 1 billion dollars over ten years to help distressed communities advocate for their own interests. The key is unleashing the political power of residents, who are pushing reform both locally and in the state's legislative chambers. If it works in fourteen of California's most challenging and diverse communities, it can work anywhere in the country. In this revealing and inspiring book, Bohan tells the stories of former convicts who now work to prevent gun violence; kids who convinced their city council to build skate parks; and students who demanded fairer school discipline policies. We meet urban farmers who fought for the right to sell their produce and a Native American tribe that is restoring its health by first restoring its ancestral land. Told with compassion and insight, their stories will fundamentally change how we think about the root causes of disease and the prospects for healing"--
Format: Electronic Resources
http://ezproxy.angliss.edu.au/login?url=http://ezproxy.angliss.edu.au/login?direct=true&scope=site&db=nlebk&AN=1734093

Who's Buying at Restaurants and Carry-Outs.

2024-05-19T01:41:45Z

by Editors, The New Strategist.
Call Number 647.9473
Publication Date 2015
Summary The eleventh edition of Who's Buying at Restaurants and Carry-Outs is based on unpublished data collected by the Bureau of Labor Statistics' 2012 Consumer Expenditure Survey-you can't get these data online. It examines how much Americans spend on eating out by the demographics that count: age, income, high-income households, household type, race and Hispanic origin, region of residence, and education. To round out the spending picture, it also presents who-are-the-best-customers analyses of the data, showing the demographics of the best and biggest customers at a glance. The report looks at spending on breakfast, lunch, dinner, and snacks consumed at fast-food and full-service restaurants, employer and school cafeterias, and vending machines and mobile vendors. Restaurant spending trends between 2006 and 2012 are also examined in this report.
Format: Electronic Resources
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The Unofficial Mad Men Cookbook : Inside the Kitchens, Bars, and Restaurants of Mad Men.

2024-05-19T01:41:45Z

by Gelman, Judy.
Call Number 642
Publication Date 2011
Summary UNOFFICIAL AND UNAUTHORIZED Dine like Draper and Drink like Sterling with More Than 70 Recipes from the Kitchens, Bars, and Restaurants Seen on Mad Men Ever wish you could mix an Old Fashioned just the way Don Draper likes it? Or prepare Oysters Rockefeller and a martini the way they did fifty years ago at one of Roger Sterling's favorite haunts, The Grand Central Oyster Bar? Ever wonder how Joan Harris manages to prepare a perfect crown roast in her tiny apartment kitchen? Or about the connection between Jackie Kennedy's 1962 White House tour and Betty Draper's Valentine's Day room service order? The Unofficial Mad Men Cookbook serves up more than 70 recipes to satisfy a Mad Men appetite! From the tables of Manhattan's most legendary restaurants and bars to the Drapers' Around the World dinner, this book is your entrée to the culinary world of Man Men-era New York. Packed with period detail, The Unofficial Mad Men Cookbook provides invaluable historical and cultural context for the food and drink featured in the show, tips on throwing a successful '60s cocktail party, and even a guide to favored Mad Men hangouts. Every recipe inside is authentic to the time. Whether you're planning a Mad Men-themed dinner party, need to mix up some Mad Men cocktails, or just can't get enough of the show itself, this is your essential resource, a guide to all foods and drinks Mad Men. So hang up your coat, pour yourself a cocktail, and get ready to dine like Draper and drink like Sterling with The Unofficial Mad Men Cookbook. Includes a color photo insert of 16 dishes, plus additional black and white photos and other images of bars, restaurants, and food advertisements from the 1960s. RECIPES INCLUDE: * Playboy Whiskey Sour * Sardi's Steak Tartar * Connie's Waldorf Salad * Sal's Spaghetti and Meatballs * Pat Nixon's Date Nut Bread * Lindy's Cherry Cheesecake.
Format: Electronic Resources
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Northern Belize : Altun Ha, Corozal, Crooked Tree, Sarteneja, Orange Walk & Beyond.

2024-05-19T01:41:45Z

by Lougheed, Vivien.
Call Number 917.282
Publication Date 2010
Summary We travel to grow -- our Adventure Guides show you how. Experience the places you visit more directly, freshly, intensely than you would otherwise -- sometimes best done on foot, in a canoe, or through cultural adventures like art courses, cooking classes, learning the language, meeting the people, joining in the festivals and celebrations. This can make your trip life-changing, unforgettable. All of the detailed information you need is here about the hotels, restaurants, shopping, sightseeing. But we also lead you to new discoveries, turning corners you haven't turned before, helping you to interact with the world in new ways. That's what makes our Adventure Guides unique. The only English-speaking country in Central America, Belize is home to 500 species of birds, innumerable Maya ruins, as well as the world's second largest barrier reef. Over 80% of the land remains covered with primeval forest and 30% has been set aside as national parks/preserves. Encouraging eco-travel, Vivien Lougheed profiles many of the unique archeological sites, wildlife preserves, marine sanctuaries and conservation areas. Explore firsthand Belize's myriad attractions. This guide provides detailed information on travel to Belize as a whole, but it then goes on to cover the Shipstern Nature Reserve, with 22,000 acres of wildlife, the Santa Rita Ruins, dating to 2,000 BC, Altun Ha, with hundreds of ancient Maya monuments, the Lanai Ruins, with hundreds more, the Baboon Sanctuary. with many thousands of acres and abundant monkeys. That's only the start.   "Belize holds three of the four coral atolls in the Caribbean, hosts the world's only jaguar reserve, and has the highest waterfall in Central America. The author's updated book is a tour guide helping the adventure-oriented traveler take advantage of these rare visions as she tells how to make the most of Belize, from locating a local tour to visiting backroads and less traveled areas of the country. A must for any traveler who wants to experience the outdoors of the country." -- Library Bookwatch. "As portable as they are helpful, and heavily illustrated as well, the volumes in this series remain very reliable in making certain that adventure is a major ingredient of your trip." -- Booklist. "A perennial top seller, this book overflows with tips and recommendations for the first-time or veteran Belize traveler. An eco-traveler, Lougheed pays special attention to unique archeological sites, pristine wildlife preserves and marine sanctuaries." --Advance Magazine.
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Tourism : Principles, Practices, Philosophies.

2024-05-19T01:41:45Z

by Goeldner, Charles R.
Call Number 338.479
Publication Date 2008
Format: Electronic Resources
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Perspectives on biomarker and surrogate endpoint evaluation : discussion forum summary / Alison Mack, Erin Balogh, and Christine M. Micheel, rapporteurs ; Committee on Qualification of Biomarkers and Surrogate Endpoints in Chronic Disease, Board on Health Care Services, Board on Health Sciences Policy, Food and Nutrition Board, Institute of Medicine of the National Academies.

2024-05-19T01:41:45Z

by Mack, Alison, author.
Call Number 610.28 22
Publication Date 2011
Summary In 2010 the Institute of Medicine (IOM) recommended a framework for the evaluation of biomarkers in the chronic disease setting. Published in the book Evaluation of Biomarkers and Surrogate Endpoints in Chronic Disease, the framework is intended to bring consistency and transparency to the previously disparate process of biomarker evaluation. Following the book's release, the IOM convened a 2-day discussion forum in Washington, DC, in order to provide an opportunity for stakeholders to learn about, react to, and discuss the book. Presentations reviewed the authoring committee's work process, recommendations, and provided perspectives on the book from the point of view of participants. Thomas Fleming, professor of biostatistics and statistics at the University of Washington, gave a keynote presentation on the critical issues in the validation of surrogate endpoints, a specific use of a biomarker. The present volume recounts the discussion forum proceedings, focusing in turn on each represented sector. A summary of Dr. Fleming's presentation then sets the committee's recommendations within the context of biomarker utilization. Lastly, this summary examines the main themes raised by stakeholders, and the challenges and opportunities presented to stakeholders by the book's recommendations.
Format: Electronic Resources
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Tourism Planning and Destination Marketing.

2024-05-19T01:41:45Z

by Camilleri, Mark Anthony.
Call Number 658.8
Publication Date 2018
Summary Destination marketing relies on planning, organisation, and successful strategies and tactics. Tourism Planning and Destination Marketing provides an in-depth understanding of the tourism marketing environment, including destination branding, distribution channels, etourism, digital media, and sustainable and responsible tourism practices.
Format: Electronic Resources
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The World Meets Asian Tourists.

2024-05-19T01:41:45Z

by Wu, Mao-Ying.
Call Number 338.4791
Publication Date 2016
Summary The movement of Asian citizens across continents now occurs on an unprecedented scale. What are the interests of Asian tourists and what are the impacts on host communities? This book addresses questions about Asian tourist contact with unfamiliar countries and cultures and the implications for the marketing, planning and policy of tourist markets.
Format: Electronic Resources
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Sport Facility and Event Management.

2024-05-19T01:41:45Z

by Aicher, Thomas J.
Call Number 796.069
Publication Date 2015
Format: Electronic Resources
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Incorporating Cultures' Role in the Food and Agricultural Sciences.

2024-05-19T01:41:45Z

by Dunkel, Florence V.
Call Number 664
Publication Date 2017
Format: Electronic Resources
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Parenting matters : supporting parents of children ages 0-8 / Committee on Supporting the Parents of Young Children ; Vivian L. Gadsden, Morgan Ford, Heather Breiner, editors ; Board on Children, Youth, and Families, Division of Behavioral and Social Sciences and Education.

2024-05-19T01:41:45Z

by Breiner, Heather, editor.
Call Number 649.1 23
Publication Date 2016
Summary Decades of research have demonstrated that the parent-child dyad and the environment of the family--which includes all primary caregivers--are at the foundation of children's well-being and healthy development. From birth, children are learning and rely on parents and the other caregivers in their lives to protect and care for them. The impact of parents may never be greater than during the earliest years of life, when a child's brain is rapidly developing and when nearly all of her or his experiences are created and shaped by parents and the family environment. Parents help children build and refine their knowledge and skills, charting a trajectory for their health and well-being during childhood and beyond. The experience of parenting also impacts parents themselves. For instance, parenting can enrich and give focus to parents' lives; generate stress or calm; and create any number of emotions, including feelings of happiness, sadness, fulfillment, and anger. Parenting of young children today takes place in the context of significant ongoing developments. These include: a rapidly growing body of science on early childhood, increases in funding for programs and services for families, changing demographics of the U.S. population, and greater diversity of family structure. Additionally, parenting is increasingly being shaped by technology and increased access to information about parenting. Parenting Matters identifies parenting knowledge, attitudes, and practices associated with positive developmental outcomes in children ages 0-8; universal/preventive and targeted strategies used in a variety of settings that have been effective with parents of young children and that support the identified knowledge, attitudes, and practices; and barriers to and facilitators for parents' use of practices that lead to healthy child outcomes as well as their participation in effective programs and services. This report makes recommendations directed at an array of stakeholders, for promoting the wide-scale adoption of effective programs and services for parents and on areas that warrant further research to inform policy and practice. It is meant to serve as a roadmap for the future of parenting policy, research, and practice in the United States.
Format: Electronic Resources
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How to Open a Financially Successful Bed & Breakfast or Small Hotel.

2024-05-19T01:41:45Z

by Fullen, Sharon.
Call Number 647.94068
Publication Date 2016
Format: Electronic Resources
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What government does : how political executives manage / Mark A. Abramson, Paul Lawrence.

2024-05-19T01:41:45Z

by Abramson, Mark A., 1947- author.
Call Number 324.2736 23
Publication Date 2014
Summary In this book, Paul Lawrence and Mark Abramson build on their extensive interviews with 42 Obama Administration political executives over the past four years. Political executives from numerous federal agencies were interviewed about the challenge of managing in government and the activities undertaken by their agencies.
Format: Electronic Resources
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Gastronomy Attractions and Practices in Tourism.

2024-05-19T01:41:45Z

by Yazicioğlu, İrfan.
Call Number 641.013
Publication Date 2023
Summary This book focuses on scientific studies on the place and importance of gastronomy in tourism. The book is a study that includes practices on sustainable gastronomy, the evaluation of local foods for tourism purposes, and the relationship between tourism-gastronomy-accommodation.
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The Routledge Handbook of Gastronomic Tourism / edited by Saurabh Kumar Dixit.

2024-05-19T01:41:45Z

by Dixit, Saurabh Kumar, 1979- editor.
Call Number 641.013 ROU
Publication Date 2019
Format: Electronic Resources
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Specialty Food Business : Step-By-Step Startup Guide.

2024-05-19T01:41:45Z

by Media, The Staff of Entrepreneur.
Call Number 664.02800000000002
Publication Date 2016
Summary Start a Specialty Food Business Today. We'll Show You How. The experts at Entrepreneur provide a two-part guide to success. First, find out what it takes to start, run, and grow a successful specialty food business fueled by a growing consumer demand for new tastes, cleaner ingredients, health benefits, and more convenient ways to shop and eat. Then, master the fundamentals of business startup including defining your business structure, funding, staffing and more.
Format: Electronic Resources
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Gender and Food : From Production to Consumption and After.

2024-05-19T01:41:45Z

by Demos, Vasilikie.
Call Number 641.30082
Publication Date 2016
Summary Volume 22 explores the complex relationships between gender and food in a variety of locations and time periods using a range of research methods. Gender inequality as it affects the struggle for access to land, the affordability of food, and its nutritional value is identified as a major social policy issue.
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How to Open & Operate a Financially Successful Specialty Retail & Gourmet Foods Shop.

2024-05-19T01:41:45Z

by Brown, Douglas.
Call Number 641.300681
Publication Date 2016
Format: Electronic Resources
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Sustainable food consumption : a practice based approach / Elizabeth Sargant.

2024-05-19T01:41:45Z

by Sargant, E. M. (Elizabeth May), 1978-
Call Number 631.6 23
Publication Date 2014
Format: Electronic Resources
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The CX Trinity : Customers, Content, and Context: Musings and Observations on the Evolving Customer Experience.

2024-05-19T01:41:45Z

by Porter, Alan J.
Call Number 658.812
Publication Date 2021
Summary A compilation of 52 essays about customer experience, written by industry expert Alan J. Porter. These essays address Alan's insights on creating a customer experience that gives customers the content they need within the right context.
Format: Electronic Resources
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Food Safety and Quality Systems in Developing Countries : Volume III: Technical and Market Considerations.

2024-05-19T01:41:45Z

by Gordon, Andre.
Call Number 664.0091724
Publication Date 2020
Format: Electronic Resources
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Building the Future of Food Safety Technology : Blockchain and Beyond.

2024-05-19T01:41:45Z

by Detwiler, Darin.
Call Number 664
Publication Date 2020
Format: Electronic Resources
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Heritage, Culture and Society : Research agenda and best practices in the hospitality and tourism industry.

2024-05-19T01:41:45Z

by Radzi, Salleh Mohd.
Call Number 338.4764794
Publication Date 2016
Format: Electronic Resources
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Service Management : The New Paradigm in Retailing.

2024-05-19T01:41:45Z

by Kandampully, Jay.
Call Number 658.87
Publication Date 2011
Summary This book examines critical service-management concepts that have direct application in the retail industry. Case examples from around the world show how to gain customer loyalty, achieve market leadership, and ensure profitability in the retail sector.
Format: Electronic Resources
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Encyclopedia of social welfare history in North America / editors, John M. Herrick and Paul H. Stuart.

2024-05-19T01:41:45Z

by Herrick, John Middlemist.
Call Number 361.9703 22
Publication Date 2005
Summary "The Encyclopedia of Social Welfare History in North America is a unique reference work that provides readers with basic information about the history of social welfare in Canada, Mexico, and the United States. The intent of the encyclopedia is to provide readers with information about how these three nations have dealt with social welfare issues, some similar across borders, others unique, as well as to describe important events, developments, and the lives and work of some key contributors to social welfare developments. In choosing a continental focus, editors John M. Herrick and Paul H. Stuart encourage readers to explore cross-national and comparative work in the development of social welfare history." "The encyclopedia defines social welfare broadly to include education, informal mutual assistance, the development of the social work profession, and voluntary charitable activities as well as state supported public welfare activities. The coverage is broad and interdisciplinary, including the fields of anthropology, health sciences, history, political science, social work, and sociology." "No other reference work takes this unique approach, and as such, this will be a much needed acquisition for any academic or large public library with a social science collection. Beginning students as well as established scholars will find this an invaluable starting point for investigations into new areas of inquiry."--Jacket.
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Cyprus.

2024-05-19T01:41:45Z

by Isiksal, Hüseyin.
Call Number 956.45
Publication Date 2020
Summary It discusses new and alternative approaches to resolving the Cyprus issue. It brings a refreshing approach from different perspectives to how the problem should be resolved. It also makes a significant contribution to recent developments including energy security and hydrocarbon problems in the Eastern Mediterranean.
Format: Electronic Resources
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Microbiological Guidelines : Support for Interpretation of Microbiological Test Results of Foods.

2024-05-19T01:41:45Z

by Collective.
Call Number 664.001579
Publication Date 2018
Format: Electronic Resources
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The Skinny Budget Diet : Weigh Less, Save Money, Look Great.

2024-05-19T01:41:45Z

by Goff, Linda.
Call Number 613.25
Publication Date 2013
Summary Read the secrets Linda shared with the Today Show, the Doctors, on the cover of Woman's World Magazine, the Huffington Post, and Prevention Magazine. Inside this book, she will give you the step-by-step tools that allowed her to lose 155 pounds with sanity instead of starvation.
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Travel and Tourism : Proceedings of the Tourism Outlook Conferences.

2024-05-19T01:41:45Z

by Coşkun, İnci Oya.
Call Number 338.47910000000002
Publication Date 2020
Format: Electronic Resources
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Good Food, Great Business : How to Take Your Artisan Food Idea from Concept to Marketplace.

2024-05-19T01:41:45Z

by Wyshak, Susie.
Call Number 664.0068
Publication Date 2014
Format: Electronic Resources
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Tourism Policy and Planning in Bangladesh.

2024-05-19T01:41:45Z

by Rahman, Muhammad Shoeb-Ur.
Call Number 338.4791
Publication Date 2020
Format: Electronic Resources
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Gastronomy and Food Science.

2024-05-19T01:41:45Z

by Galanakis, Charis M., author.
Call Number 664
Publication Date 2020
Format: Electronic Resources
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Seafood and Aquaculture Marketing Handbook.

2024-05-19T01:41:45Z

by Engle, Carole R.
Call Number 664.940688
Publication Date 2016
Format: Electronic Resources
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Humanistic Perspectives in Hospitality and Tourism, Volume II : CSR and Person-Centred Care.

2024-05-19T01:41:45Z

by Ogunyemi, Kemi.
Call Number 338.4791068
Publication Date 2022
Format: Electronic Resources
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Electrolyzed Water in Food.

2024-05-19T01:41:45Z

by Ding, Tian.
Call Number 641.3
Publication Date 2019
Format: Electronic Resources
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Tourism and Hospitality in Asia : Crisis, Resilience and Recovery.

2024-05-19T01:41:45Z

by Hassan, Azizul.
Call Number 338.47915
Publication Date 2023
Format: Electronic Resources
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Design Thinking for Food Well-Being : The Art of Designing Innovative Food Experiences.

2024-05-19T01:41:45Z

by Batat, Wided.
Call Number 664.00688
Publication Date 2021
Format: Electronic Resources
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300 best jobs without a four-year degree [electronic resource] / Michael Farr and Laurence Shatkin.

2024-05-19T01:41:45Z

by Farr, J. Michael.
Call Number 331.70233 22
Publication Date 2009
Summary "Explore and compare '300 Best Job Options'. Good jobs exist for people without a four-year degree, and this book helps you identify the best options. It ranks the best jobs by level of training and education, including on-the-job training (short-term, moderate-term, and long-term); work experience in a related job; postsecondary vocational training; associate degree; apprenticeship; and military training"--Back cover.
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Encyclopedia of health care management / editor, Michael J. Stahl.

2024-05-19T01:41:45Z

by Stahl, Michael J.
Call Number 362.1068 22
Publication Date 2004
Summary Includes entries for Academic degrees, Academic medical center (AMC), Access, Accreditation of hospitals, Accrual-based accounting, Accumulated depreciation, Acquisitions, Activities of daily living, Activity-based accounting, Accumulated depreciation, Acquisitions, Activities of daily living, Activity-based costing, Activity ratios, Acute care, Administrative services organization (ASO) Adopter categories, Advanced health care directives, Adverse drug reaction (ADR), Adverse event (AE), Adverse selection, Advertising, Affirmative action in employment, Age discrimination in employment, Aging society, Aid to Families with dependent children (AFDC), Alliances, Allied health professional, Alternative evaluation, Alternative medicine (complementary medicine, integrative medicine, unconventional medicine), Ambulatory care, American Board of Medical Specialties (ABMS), American Board of Preventive Medicine (ABPM), American College of Healthcare Executives (ACHE), American Dental Association (ADA), American Hospital Association (AHA), American Medical Association (AMA), American Nurses Association (ANA), American Public Health Association (APHA), American Red Cross (ARC), Americans With Disabilities Act (ADA) of 1990, Annual percentage rate (APR), Assets, Asset turnover ratios, Assurance of compliance (Federal wide assurance, FWA), Atmospherics, Authority, Autonomous health care plan/structure, Autonomous work groups, Average collection period (ACP), Backward vertical integration, Bad debt loss, Balanced Budget Act (BBA) of 1997, Balanced Scorecard and health care, Balance sheet, BCG portfolio analysis, Bed occupancy, Belmont Report, Benefit and cost analysis, Benefit segmentation, Billing, Billing fraud, Biotechnology, Bioterrorism, Birthing center, Blinding. Blue Cross and Blue Shield (BCBS), Boards of directors, Boards of health, Book value, Brand awareness, Brand equity, Breakeven analysis, Bureau of Labor Statistics (BLS), Business plan, Business valuation, Buyer behavior, Canadian health care system, Capacity and capacity utilization, Capital asset pricing model, Capital financing, Capital asset pricing model, Capital financing, Capital investment, Capitalization ratios, Capital structure, Capitation/Capitated health plans, Care management, Care maps, Carve-outs, Case management, Case mix, Case rate reimbursement, Case report form (CFR), Cash and cash equivalents, Cash basis of accounting, Cash flow, Cash management, Centers of Medicare and Medicaid services, Changing corporate culture, Charismatic leadership, Charity care, Chief medical officer/medical director, Chronic disease, Civil Rights Acts of 1964 and 1991, Claim, Claims made coverage Claims management, Clinical decision making, Clinical investigation, Clinical pathways (Care Maps or critical paths), Clinical practice guidelines/pathways, Clinical research, Clinical trails Closed systems, Coalitions (business), Code of ethics, Collaborative partnership, Collection float, Collective bargaining, Common cause variation, Common stock, Community-based hospital, community health, Community health status indicators, Community rating, Comparative advertising, Comparative statics, compensating differentials, Compensation systems, competitive advantage, Competitive bidding Competitive equlibrium, Competitive strategy and groups, Competitor analysis, Complementary medicine, Complementary product, Compliance, Component car, Compound growth rate, Compound interest method, Compressed workweeks, Concentric diversification, Conflict management. Conglomerate diversification, Consent, Consolidation, Consumer, Consumer adoption process, Consumer choice and demand, Consumer Choice health purchasing group, Consumer perception of service, Consumer Price Index (CPI), Consumer satisfaction surveys, Contingency planning, Continuity of care, Continuous quality improvement (CQI), Contraction strategy, Contract research organization (CRO), Contractual Adjustments, contribution margin, control chart, Control group, Cooperation strategies, Co-opetition, Corporate cost of capital, Corporate culture, Corporate governing board, Cost-based reimbursement, Cost-benefit analysis (CBA) Cost effectiveness, Cost leadership strategies, Cost of capital, cost shifting, Cost-utility analysis, Credentialing, Credit rating, Critical success factors, Culture and culture change, Culture and strategy, Current assets, Current assets/liabilities, Customer perceptions, Customer relationship management (CRM), Customer satisfaction rating, customer satisfaction research, Customersʼ consequences, Customersʼ desired purpose or goals, Customer value, Database, Database marketing, Database server, Bata management, Days cash on hand, Days in accounts receivable, Debt, Debt financing, Debt Service coverage, Decentralization of decision making, Decision, Decision support systems, Declaration of Helsinki Laws, Decline stage of product life cycle, Deductibles, Default, Defender, Demand, Demographics, Demographic segmentation, Depreciation, Derived demand, Differentiation strategies, Diffusion of innovation, Direct marketing, Directorʼs and officersʼ liability, Discontinuous change, Discounted cash flows, Disease management, Disenrollment, Disproportionate share hospital (DSH), Diversification strategies, Divestiture strategies, Dividends, Divisional structure. Division level strategies, Double blinding, Downsizing, Drug coverage, Durable powers of attorney for health care, (DPAHC), Early adopters, Earnings before interest and taxes (EBIT), Economic order quantity (EOQ), Economies of scale, Effective dose, Efficacy, E-health, Elasticity of demand Elder care, Electrocardiogram (EKG ECG), Electronic billing, Electronic claims, Electronic commerce, Electronic data interchange (EDI), Electronic medical record, Electronic patient record, Emergency room (ER), Emergent strategy Employee absenteeism, Employee assistance program (EAP), Employee benefits, Employee compensation, Employee health, Employee orientation programs, Employee recruitment, Employee retention, Employee Retirement Income Security Act (ERISA), Employee rights, Employee selection and hiring, Employee stock ownership plan (ESOP), Employee turnover, Employment discrimination, Employment interview, Employment law, Employment references, Employment testing, Empowerment (delegation of authority), Encryption, End of life care, Enrollee, Enrollment, Enterprise resource planning (ERP) in health care, Entitlement programs, Environmental analysis, Environmental health science, Epidemiology, Episodes of care, Equal Employment Opportunity Commission (EEOC), Equal Pay Act, Equity, Equity capital, Ethical code, Ethical drugs, Ethical issues faced by managers, Ethics committee, Ethics officer, Evidence based medicine (EBM), Excess capacity, Excess liability coverage, Excess of revenues over expenses, Exclusion criteria, Exclusive distribution, Exclusive provider organization (EPO), Executive compensation, Executive Order 11246 on Affirmative Action, Expansion strategies. Expected rate of return, Expenditure on health care, Exposure, Extended product portfolio matrix, External capital, External environmental analysis, Facilities management, Factoring of accounts receivable, Fair employment and public policy, False claim, Family and Medical Leave Act (FMLA), Family oriented care, Favorable selection, Feasibility study, Federal regulating agencies, Fee for service (FFS) payment, Financial performance indicators (FPIs), Financial statements, First mover advantage (FMA), Fixed costs, Flextime, Float management, Flowchart, Focus strategies, Food and Drug Administration (FDA), Forecasting, Formulary, For profit hospital, Forward vertical integration, Franchising, Free cash flow, Full price of medical care, Full time equivalent (FTE), Functional structures, Fund balance, Fundraising, Future value, Gatekeepers, General environment, Generally accepted accounting principles (GAAPs), Generic drugs, Generic strategies, Genomics, Geographic boundaries of service area, Geographic information system (GIS), Global blood safety projects, Goal, Goal setting, Good clinical practices (GCPs), Goodwill, Governance, Governing boards, Graduate medical education (GDP), Group behavior, Group norms, Group performance, Groupthink, Growth stage of product life cycle, Hacker, Harvesting strategies, Health, Health behavior, Health care, Health care agent, Health care as luxury goods, Health care environment, Health care goods and services continuum, Healthcare Financial Management Association (HFMA), Health Care Financing Administration (HCFA), Health care in China, Health care in Eastern Europe, Health Care provider, Health care proxy, Health care reform, Health care service operations, Health care services, Health care utilization.
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