Search Results for food service - Narrowed by: EnglishSirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dfood$002bservice$0026qf$003dLANGUAGE$002509Language$002509ENG$002509English$0026te$003dILS$0026rt$003dfalse$00257C$00257C$00257CTITLE$00257C$00257C$00257CTitle$0026ps$003d300?dt=list2024-05-19T13:43:30ZFood serviceent://SD_ILS/0/SD_ILS:2312024-05-19T13:43:30Z2024-05-19T13:43:30ZCall Number PER 647.95 FOO<br/>Format: Other Other<br/>Food service facilities [electronic resource].ent://SD_ILS/0/SD_ILS:1559652024-05-19T13:43:30Z2024-05-19T13:43:30Zby Kumar, S.<br/>Call Number 647.95 KUM<br/>Publication Date 2008<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=3010998">Click here to view book</a><br/>Food & beverage service [digital videorecording]ent://SD_ILS/0/SD_ILS:259252024-05-19T13:43:30Z2024-05-19T13:43:30Zby William Angliss Institute of TAFE.<br/>Call Number TR DVD 647.95 FOO<br/>Publication Date 2005<br/>Summary This program demonstrates some basic skills required for food and beverage service, order taking, plate carrying, reservations and guest relations. Sections include table set-up, guest relations, food service and wine service.<br/>Format: Other<br/>Modern food service purchasing / Robert Garlough.ent://SD_ILS/0/SD_ILS:299182024-05-19T13:43:30Z2024-05-19T13:43:30Zby Garlough, Robert, 1954-<br/>Call Number 647.950687 GAR<br/>Publication Date 2011<br/>Format: Books<br/>Multiple choice questions : on food serviceent://SD_ILS/0/SD_ILS:16482024-05-19T13:43:30Z2024-05-19T13:43:30Zby Julyan, Brian K.<br/>Call Number 642.6 JUL<br/>Publication Date 1980<br/>Format: Books<br/>Susan Lee Whyte : food research service.ent://SD_ILS/0/SD_ILS:147262024-05-19T13:43:30Z2024-05-19T13:43:30Zby Rice Marketing Board for the State of New South Wales.<br/>Call Number ARC ADV 641.6318 SUS<br/>Publication Date 1969 1968 1967 1966 1965<br/>Format: Books<br/>Introduction to food & beverage service [digital videorecording]ent://SD_ILS/0/SD_ILS:155212024-05-19T13:43:30Z2024-05-19T13:43:30Zby Maloney, Noel.<br/>Call Number TR DVD 647.94 INT<br/>Publication Date 1996<br/>Summary Summary: Looks at the roles and responsibilities entailed in performing a variety of positions with the hospitality industry. Viewers are introduced to basic skills needed to work in a busy bar of a public hotel, a silver service restaurant and a five star hotel.<br/>Format: Other<br/>Food and beverage service / D.R. Lillicrap.ent://SD_ILS/0/SD_ILS:1289772024-05-19T13:43:30Z2024-05-19T13:43:30Zby Lillicrap, D. R.<br/>Call Number ARC 647.95 LIL<br/>Publication Date 1983 1971<br/>Format: Books<br/>Food and beverage service / D.R. Lillicrap.ent://SD_ILS/0/SD_ILS:30972024-05-19T13:43:30Z2024-05-19T13:43:30Zby Lillicrap, D. R.<br/>Call Number 647.95 LIL<br/>Publication Date 1983<br/>Format: Books<br/>Food service handbook, No. 5 : Food hygieneent://SD_ILS/0/SD_ILS:61292024-05-19T13:43:30Z2024-05-19T13:43:30Zby Victoria Limited.<br/>Call Number ARC 363.1927 FOO<br/>Publication Date 1967<br/>Format: Books<br/>Leading edge : bakery and food service journal.ent://SD_ILS/0/SD_ILS:169352024-05-19T13:43:30Z2024-05-19T13:43:30ZCall Number PER 664.7520994 LEA<br/>Format: Other Other<br/>Food service handbook, No. 4 : food costingent://SD_ILS/0/SD_ILS:61282024-05-19T13:43:30Z2024-05-19T13:43:30Zby Victoria Limited.<br/>Call Number ARC 647.950681 FOO<br/>Format: Books<br/>Food and beverage service / Dennis Lillicrap, John Cousins.ent://SD_ILS/0/SD_ILS:321112024-05-19T13:43:30Z2024-05-19T13:43:30Zby Lillicrap, D. R.<br/>Call Number 647.95 LIL<br/>Publication Date 2010<br/>Format: Books<br/>Food and beverage service / Dennis Lillicrap & John Cousins.ent://SD_ILS/0/SD_ILS:231732024-05-19T13:43:30Z2024-05-19T13:43:30Zby Lillicrap, D. R.<br/>Call Number 642.6 LIL<br/>Publication Date 2006<br/>Format: Books<br/>Food and beverage service manual / Matt A. Casado.ent://SD_ILS/0/SD_ILS:19482024-05-19T13:43:30Z2024-05-19T13:43:30Zby Casado, Matt A., 1937-<br/>Call Number 642.6 CAS<br/>Publication Date 1994<br/>Format: Books<br/>Professional food service / Sergio Andrioli and Peter Douglas.ent://SD_ILS/0/SD_ILS:16302024-05-19T13:43:30Z2024-05-19T13:43:30Zby Andrioli, Sergio.<br/>Call Number 647.9541 AND<br/>Publication Date 1990<br/>Format: Books<br/>Rice : Rice recipes for the food service industryent://SD_ILS/0/SD_ILS:57152024-05-19T13:43:30Z2024-05-19T13:43:30Zby Rice Growers Food Service Division<br/>Call Number 641.3318 RIC<br/>Format: Books<br/>The Australasian baker : bakery, patisserie and food service magazine.ent://SD_ILS/0/SD_ILS:193632024-05-19T13:43:30Z2024-05-19T13:43:30ZCall Number PER 664.7520994 AUS<br/>Publication Date 2024 2023 2022 2021 2020<br/>Format: Other Other<br/>Kitchen planning for quantity food service / Arthur W. Dana.ent://SD_ILS/0/SD_ILS:2127312024-05-19T13:43:30Z2024-05-19T13:43:30Zby Dana, Arthur W.<br/>Call Number ARC STA 643.3 DAN<br/>Publication Date 1949<br/>Format: Books<br/>Good enough to eat! [digital videorecording] : food presentation and service.ent://SD_ILS/0/SD_ILS:303942024-05-19T13:43:30Z2024-05-19T13:43:30ZCall Number DVD 641.5 GOO<br/>Publication Date 2010<br/>Summary "If food looks good, we are more likely to find out if it tastes good. The way food is styled and presented plays an important part in our perception of the overall appeal of a meal ? whether at home or in a restaurant. Discussing the human body?s five senses, this program demonstrates how we as humans assess food; addressing the sensory characteristics that people look for in a variety of meals. Through interviews with a chef, a food stylist and a nutritionist, we look at the many ways in which food can be presented; from basic parties through to silver service"--Container.<br/>Format: Other<br/>Program support notes <a href="http://www.vea.com.au/teachersNotes/GOODE2.pdf">http://www.vea.com.au/teachersNotes/GOODE2.pdf</a><br/>Food and beverage service / John Cousins, Dennis Lillicrap, Suzanne Weekes.ent://SD_ILS/0/SD_ILS:2896052024-05-19T13:43:30Z2024-05-19T13:43:30Zby Cousins, John, author.<br/>Call Number 642.5 COU<br/>Publication Date 2014<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=1767146">Click to View</a><br/>Food service equipment and tools [digital videorecording] : get to know....ent://SD_ILS/0/SD_ILS:299872024-05-19T13:43:30Z2024-05-19T13:43:30ZCall Number DVD 643.3 FOO<br/>Publication Date 2009<br/>Summary Students will learn the basics about equipment and tools used in food service kitchens. Professional chefs Tim Cockram, Dave Christopherson, and Jason Hudock take a look at everything from a teaspoon to a walk-in freezer. Chef Jason and Chef Dave identify the tools of the trade, pointing out how construction affects usage, identifying the various utensils, and examining such basics as pots and pans, knives, and bowls. They also talk about how each item is used in a foodservice kitchen. Chef Tim walks students through a commercial kitchen identifying each piece of equipment and describing its characteristics and common uses.<br/>Format: Books<br/>Financial control for your food service operation / Michael M. Coltmanent://SD_ILS/0/SD_ILS:17012024-05-19T13:43:30Z2024-05-19T13:43:30Zby Coltman, Michael M., 1930-<br/>Call Number 647.950681 COL<br/>Publication Date 1991<br/>Format: Books<br/>Introduction to modern food and beverage service / William L. Kahrl.ent://SD_ILS/0/SD_ILS:59882024-05-19T13:43:30Z2024-05-19T13:43:30Zby Kahrl, William L<br/>Call Number 642.47 KAH<br/>Publication Date 1976<br/>Format: Books<br/>Service Engineering for Gastronomic Sciences : An Interdisciplinary Approach for Food Study.ent://SD_ILS/0/SD_ILS:2981792024-05-19T13:43:30Z2024-05-19T13:43:30Zby Shimmura, Takeshi.<br/>Call Number 664<br/>Publication Date 2020<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6235660">Click here to view book</a><br/>Food and beverage service / Dennis Lillicrap, John Cousins and Robert Smith.ent://SD_ILS/0/SD_ILS:191542024-05-19T13:43:30Z2024-05-19T13:43:30Zby Lillicrap, D. R.<br/>Call Number 647.95 LIL<br/>Publication Date 2002<br/>Format: Books<br/>Catering : food preparation and service / Ursula Jones; illustrations by Norman Laingent://SD_ILS/0/SD_ILS:31182024-05-19T13:43:30Z2024-05-19T13:43:30Zby Jones, Ursula<br/>Call Number 642.5 JON<br/>Publication Date 1986<br/>Format: Books<br/>Designing restaurant interiors : a guide for food service operators / Harry Backus.ent://SD_ILS/0/SD_ILS:48502024-05-19T13:43:30Z2024-05-19T13:43:30Zby Backus, Harry.<br/>Call Number 747.8571 BAC<br/>Publication Date 1977<br/>Format: Books<br/>5 Year Pin Dinner [association menu] : National Food Service Pty Ltd.ent://SD_ILS/0/SD_ILS:174802024-05-19T13:43:30Z2024-05-19T13:43:30Zby National Food Service Australia Pty Ltd<br/>Call Number ARC MENU YELLOW 164<br/>Publication Date 1968<br/>Format: Books<br/>Sandwich production and service for employee cafeterias and other large food services.ent://SD_ILS/0/SD_ILS:341532024-05-19T13:43:30Z2024-05-19T13:43:30ZCall Number 641.84 SAN<br/>Publication Date 1982<br/>Format: Books<br/>Food and beverage service / by Dennis R. Lillicrap and John A. Cousinsent://SD_ILS/0/SD_ILS:14212024-05-19T13:43:30Z2024-05-19T13:43:30Zby Lillicrap, D. R.<br/>Call Number 647.95 LIL 1990<br/>Publication Date 1990<br/>Format: Books<br/>Controlling and analyzing costs in food service operations / James Keiser, Elmer Kallio.ent://SD_ILS/0/SD_ILS:102142024-05-19T13:43:30Z2024-05-19T13:43:30Zby Keiser, James, 1928-<br/>Call Number 647.950681 KEI<br/>Publication Date 1974<br/>Format: Books<br/>Food service equipment industry / [by] I. S. Anoff. Sponsoring editor, Russ Carpenter.ent://SD_ILS/0/SD_ILS:294222024-05-19T13:43:30Z2024-05-19T13:43:30Zby Anoff, I. S.<br/>Call Number ARC 338.47 ANO<br/>Publication Date 1972<br/>Format: Books<br/>The kitchen in catering : a handbook on food service planning and organisationent://SD_ILS/0/SD_ILS:60102024-05-19T13:43:30Z2024-05-19T13:43:30Zby Walley, Joan E.<br/>Call Number 642.5 WAL<br/>Publication Date 1970<br/>Format: Books<br/>Food service handbook, Book 2 : meat, fish and poultry preparation and cookery.ent://SD_ILS/0/SD_ILS:61262024-05-19T13:43:30Z2024-05-19T13:43:30Zby Victoria Limited.<br/>Call Number ARC 641.66 FOO<br/>Publication Date 1969 1968 1967 1966 1965<br/>Format: Books<br/>Institutions award : food service - interiors / edited by Jule Wilkinson [and] Audrey Garvey.ent://SD_ILS/0/SD_ILS:67852024-05-19T13:43:30Z2024-05-19T13:43:30Zby Wilkinson, Jule.<br/>Call Number 747.8571 INS (UNIT)1<br/>Publication Date 1967<br/>Format: Books<br/>Food service hygiene and cleaning : for employee cafeterias and other large food servicesent://SD_ILS/0/SD_ILS:26922024-05-19T13:43:30Z2024-05-19T13:43:30Zby Australia Dept. of Employment and Youth Affairs. Manpower Programmes Section<br/>Call Number 642.5 FOO<br/>Publication Date 1995<br/>Format: Books<br/>Restaurants, clubs & bars : planning, design and investment for food service facilities / Fred Lawson.ent://SD_ILS/0/SD_ILS:112852024-05-19T13:43:30Z2024-05-19T13:43:30Zby Lawson, Fred.<br/>Call Number 725.71 LAW<br/>Publication Date 1994<br/>Format: Books<br/>The professional service of food and beverage / by J. Houston and N. Gleneskent://SD_ILS/0/SD_ILS:31372024-05-19T13:43:30Z2024-05-19T13:43:30Zby Houston, Joseph<br/>Call Number 642.5 HOU<br/>Publication Date 1982<br/>Format: Books<br/>Food service science / edited by Laura Lee W. Smith and Lewis J. Minor.ent://SD_ILS/0/SD_ILS:45242024-05-19T13:43:30Z2024-05-19T13:43:30Zby Smith, Laura Lee W.<br/>Call Number 642 SMI<br/>Publication Date 1974<br/>Format: Books<br/>Dining delightfully : tested recipes from Adventist hospital chefs/ The Food Service Improvement Committeeent://SD_ILS/0/SD_ILS:1235682024-05-19T13:43:30Z2024-05-19T13:43:30Zby General Conference of Seventh-Day Adventists. Food Service Improvement Committee<br/>Call Number ARC COM 641.5973 DIN<br/>Publication Date 1968<br/>Format: Books<br/>Food and Beverage Service / John Cousins, Suzanne Weekes ; guest contributors: John Dunning, Cathy MacArthur.ent://SD_ILS/0/SD_ILS:3056022024-05-19T13:43:30Z2024-05-19T13:43:30Zby Cousins, John, author.<br/>Call Number 647.95 COU<br/>Publication Date 2020<br/>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.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=6354742">Click here to view book</a><br/>Fast food, fast talk : service work and the routinization of everyday life / Robin Leidner.ent://SD_ILS/0/SD_ILS:2201362024-05-19T13:43:30Z2024-05-19T13:43:30Zby Leidner, Robin.<br/>Call Number 331.25 20<br/>Publication Date 1993<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=41971">Click here to view</a><br/>Food service management by checklist : a handbook of control techniques / Brother Herman E. Zaccarellient://SD_ILS/0/SD_ILS:19672024-05-19T13:43:30Z2024-05-19T13:43:30Zby Zaccarelli, Herman E., 1931-<br/>Call Number 647.95068 ZAC<br/>Publication Date 1991<br/>Format: Books<br/>Food equipment facts : a handbook for the food service industry / Carl Scriven & James Stevensent://SD_ILS/0/SD_ILS:104252024-05-19T13:43:30Z2024-05-19T13:43:30Zby Scriven, Carl<br/>Call Number ARC 641.57028 SCR<br/>Publication Date 1982<br/>Format: Books<br/>Dishes for special occasions : for food service menu planning / selected by Eulalia C. Blair.ent://SD_ILS/0/SD_ILS:38512024-05-19T13:43:30Z2024-05-19T13:43:30ZCall Number ARC 641.57 DIS<br/>Publication Date 1975<br/>Format: Books<br/>College & University food Service manual / Paul Fairbrook; with a chapter on vending by J. Milanoent://SD_ILS/0/SD_ILS:51132024-05-19T13:43:30Z2024-05-19T13:43:30Zby Fairbrook, Paul.<br/>Call Number 642.5 FAI<br/>Publication Date 1979<br/>Format: Books<br/>Dictionary of food science and technology [electronic resource] / compiled and edited by the International Food Information Service.ent://SD_ILS/0/SD_ILS:349522024-05-19T13:43:30Z2024-05-19T13:43:30Zby International Food Information Service<br/>Call Number 664.003 DIC<br/>Publication Date 2005<br/>Format: Electronic Resources<br/><a href="http://app.knovel.com/hotlink/toc/id:kpDFST0001/dictionary_of_food_science_and_technology">http://app.knovel.com/hotlink/toc/id:kpDFST0001/dictionary_of_food_science_and_technology</a><br/>Good food, good taste, good service (front of house training) : the real story / Produced by Australian Dairy Corporationent://SD_ILS/0/SD_ILS:92492024-05-19T13:43:30Z2024-05-19T13:43:30Zby Australian Dairy Corporation<br/>Call Number TR DVD 647.94 GOO<br/>Publication Date 1994 1992<br/>Format: Other<br/>The Restaurant Manager's Handbook : How to Set Up, Operate, and Manage a Financially Successful Food Service Operation.ent://SD_ILS/0/SD_ILS:2912532024-05-19T13:43:30Z2024-05-19T13:43:30Zby Brown, Douglas Robert, 1960- 1960-, author.<br/>Call Number 642.5 BRO<br/>Publication Date 2007<br/>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.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=2080020">Click here to view book</a><br/>The Restaurant Manager's Success Chronicles Insider Secrets and Techniques Food Service Managers Use Every Day to Make Millions.ent://SD_ILS/0/SD_ILS:3053712024-05-19T13:43:30Z2024-05-19T13:43:30Zby Adams, Angela C.<br/>Call Number 647.95068000000003<br/>Publication Date 2007<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=5750286">Click here to view book</a><br/>Cases in food service and clinical nutrition management / edited by Amy Allen-Chabot, Ken Jarvis, Robert M. O'Halloran.ent://SD_ILS/0/SD_ILS:1581582024-05-19T13:43:30Z2024-05-19T13:43:30Zby Allen-Chabot, Amy<br/>Call Number 642.56 CAS<br/>Publication Date 2006<br/>Summary "This text offers a compilation of many short cases, written by experts in the field, which address clinical nutrition and food service management issues in a variety of settings. The questions that follow each case allow students to apply knowledge. Through the use of these cases, students will be able to develop problem-solving skills and adapt the relevance of their knowledge to the work place."--BOOK JACKET.<br/>Format: Books<br/>Food service management [electronic resource] : how to succeed in the high risk restaurant business - by someone who did / Bill Wentz.ent://SD_ILS/0/SD_ILS:1547132024-05-19T13:43:30Z2024-05-19T13:43:30Zby Wentz, Bill, 1933-<br/>Call Number 647.95068 WEN<br/>Publication Date 2008<br/>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<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=2080042">Click here to view book</a><br/>Training program for gold class staff : service of drinks, wine and wine service, food service / William Angliss Institute of TAFE.ent://SD_ILS/0/SD_ILS:238702024-05-19T13:43:30Z2024-05-19T13:43:30Zby William Angliss Institute of TAFE.<br/>Call Number WAIARC 642.6 TRA<br/>Publication Date 1997<br/>Format: Books<br/>Servicecraft : food and beverage service / by Holly Bamunuge and David Karet with Nigel Hemmington and Richard Hewlett; series editor Roy Hayter.ent://SD_ILS/0/SD_ILS:13592024-05-19T13:43:30Z2024-05-19T13:43:30Zby Bamunuge, Holly.<br/>Call Number 642.6 BAM<br/>Publication Date 1989<br/>Format: Books<br/>The Non-Commercial Food Service Manager's Handbook [electronic resource] : A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools, and Churchesent://SD_ILS/0/SD_ILS:1547172024-05-19T13:43:30Z2024-05-19T13:43:30Zby Brown, Douglas.<br/>Call Number 647.95068<br/>Publication Date 2007<br/>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<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=2080304">Click here to view book</a><br/>Real-resumes for restaurant, food service & hotel jobs-- : including real resumes used to change careers and transfer skills to other industries / Anne McKinney, editor.ent://SD_ILS/0/SD_ILS:2321212024-05-19T13:43:30Z2024-05-19T13:43:30Zby McKinney, Anne, 1948-<br/>Call Number 650.142 22<br/>Publication Date 2002<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=217402">Click here to view</a><br/>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.ent://SD_ILS/0/SD_ILS:2147072024-05-19T13:43:30Z2024-05-19T13:43:30Zby Nutrient Data Laboratory (U.S.)<br/>Call Number 582.019218 23<br/>Publication Date 2007<br/>Format: Electronic Resources<br/><a href="http://ezproxy.angliss.edu.au/login?url=http://app.knovel.com/hotlink/toc/id:kpUSDADFC1/usda-database-for">Click here to view</a><br/>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.ent://SD_ILS/0/SD_ILS:350292024-05-19T13:43:30Z2024-05-19T13:43:30Zby Nutrient Data Laboratory (U.S.)<br/>Call Number 582.019218 USD<br/>Publication Date 2007<br/>Format: Electronic Resources<br/><a href="http://ezproxy.angliss.edu.au/login?url=http://www.knovel.com/knovel2/Toc.jsp?BookID=3707">Click here to view ebook</a><br/>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.ent://SD_ILS/0/SD_ILS:350332024-05-19T13:43:30Z2024-05-19T13:43:30Zby Nutrient Data Laboratory (U.S.)<br/>Call Number 547.437 USD<br/>Publication Date 1984<br/>Format: Electronic Resources<br/><a href="http://www.knovel.com/knovel2/Toc.jsp?BookID=3807">Click here to view ebook</a><br/>Food service systems : analysis, design and implementation / proceedings of a conference held in Framington,Mass., April 7-9 1976 edited by G.E. Livingston and C.M. Changent://SD_ILS/0/SD_ILS:5612024-05-19T13:43:30Z2024-05-19T13:43:30Zby Livingston, Dideon Eleazar<br/>Call Number 642 FOO<br/>Publication Date 1979<br/>Format: Books<br/>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.ent://SD_ILS/0/SD_ILS:2752172024-05-19T13:43:30Z2024-05-19T13:43:30Zby Arduser, Lora, author.<br/>Call Number 642.6071 ARD<br/>Publication Date 2017<br/>Format: Electronic Resources<br/><a href="http://ezproxy.angliss.edu.au/login?url=http://ebookcentral.proquest.com/lib/angliss/detail.action?docID=4778694">Click to View</a><br/>Soul food junkies : a film about family, food & tradition / a film by Byron Hurt ; produced by God Bless the Child Productions and the Independent Television Service in association with the Ford Foundation and National Black Programming Consortium, with funding provided by the Corporation for Public Broadcasting.ent://SD_ILS/0/SD_ILS:2970932024-05-19T13:43:30Z2024-05-19T13:43:30Zby Kanopy (Firm)<br/>Call Number XX(297093.1)<br/>Publication Date 2014 2012<br/>Summary Award-winning filmmaker Byron Hurt offers a fascinating exploration of the soul food tradition, its relevance to black cultural identity, and its continuing popularity despite the known dangers of high-fat, high-calorie diets. Inspired by his father's lifelong love affair with soul food even in the face of a life-threatening health crisis, Hurt discovers that the relationship between African-Americans and dishes like ribs, grits, and fried chicken is deep-rooted and culturally based. At the same time, he moves beyond matters of culture and individual taste to show how the economics of the food industry have combined with socioeconomic conditions in predominantly black neighborhoods to dramatically limit food choices. The result is an absorbing and ultimately inspiring look at the cultural politics of food and the complex interplay between identity, taste, power, and health. Features soul food cooks, historians, doctors, and food justice movement activists who are challenging the food industry, creating sustainable gardens, and advocating for better supermarkets, more farmers' markets, and healthier takes on soul food.<br/>Format: Video recording<br/><a href="https://angliss.kanopy.com/node/84659">A Kanopy streaming video</a>
<a href="https://www.kanopy.com/node/84659/external-image">Cover Image</a><br/>Handbook of food security and society / edited by Martin Caraher, Emeritus Professor of Food and Health Policy, City, University of London, UK, John Coveney, Professor of Global Food, Culture and Health, Flinders University, Australia, Mickey Chopra Global Solutions Lead for Service Delivery, Health, Nutrition and Population Global Practice, The World Bank, USA.ent://SD_ILS/0/SD_ILS:3092162024-05-19T13:43:30Z2024-05-19T13:43:30Zby Caraher, Martin, editor.<br/>Call Number 338.19 FOO<br/>Publication Date 2023<br/>Format: Books<br/>Food Services [electronic resource].ent://SD_ILS/0/SD_ILS:342492024-05-19T13:43:30Z2024-05-19T13:43:30Zby Tomkies, Kelly Kagamas.<br/>Call Number 647.95023<br/>Publication Date 2010<br/>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<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=554915">Click here to view book</a><br/>Standard recipes: for employee cafeterias and other food services.ent://SD_ILS/0/SD_ILS:2707012024-05-19T13:43:30Z2024-05-19T13:43:30Zby Australia. Dept. of Labour and National Service.<br/>Call Number ARC STA 641.577 AUS<br/>Publication Date 1968<br/>Format: Books<br/>Standard recipes: for employee cafeterias and other food services.ent://SD_ILS/0/SD_ILS:278102024-05-19T13:43:30Z2024-05-19T13:43:30Zby Australia. Dept. of Labour and National Service.<br/>Call Number ARC 641.57 AUS<br/>Publication Date 1964 1963<br/>Format: Books<br/>Menu planning for employee cafeterias and other large food services.ent://SD_ILS/0/SD_ILS:24062024-05-19T13:43:30Z2024-05-19T13:43:30Zby Australia. Dept. of Employment and Industrial Relations<br/>Call Number 642.5 AUS<br/>Publication Date 1977<br/>Format: Books<br/>Standard recipes : for industrial cafeterias and other large food servicesent://SD_ILS/0/SD_ILS:82322024-05-19T13:43:30Z2024-05-19T13:43:30Zby Australia. Dept. of Labour and National Service<br/>Call Number ARC 641.577 AUS<br/>Publication Date 1952<br/>Format: Books<br/>Customer service [digital videorecording] : how to make customers feel good.ent://SD_ILS/0/SD_ILS:282212024-05-19T13:43:30Z2024-05-19T13:43:30ZCall Number TR DVD 658.812 CUS<br/>Publication Date 2009 2008 2007 2006 2005<br/>Summary This program features the seven service skills. These are the basic courtesies and people skills that makes customer feel important, appreciated and understood.<br/>Format: Other<br/>Information Logistics in Agri-Food Supply Networks : - Integrated Framework for Business Information Services -.ent://SD_ILS/0/SD_ILS:2804942024-05-19T13:43:30Z2024-05-19T13:43:30Zby Reiche, Robert.<br/>Call Number 664<br/>Publication Date 2011<br/>Format: Electronic Resources<br/><a href="http://ebookcentral.proquest.com/lib/angliss/detail.action?docID=5022531">Click here to view book</a><br/>Pontoon Food : Easy-to-Serve Recipes for the Water or Deck.ent://SD_ILS/0/SD_ILS:2114932024-05-19T13:43:30Z2024-05-19T13:43:30Zby Davis, Jon.<br/>Call Number 641.555<br/>Publication Date 2016<br/>Format: Electronic Resources<br/><a href="http://ebookcentral.proquest.com/lib/angliss/detail.action?docID=4428007">Click here to view book</a><br/>Quantity food recipes : Emily McPherson department of home economics and food services, R.M.I.T.ent://SD_ILS/0/SD_ILS:320982024-05-19T13:43:30Z2024-05-19T13:43:30Zby Emily McPherson College of Domestic Economy<br/>Call Number ARC 641.57 EMI<br/>Format: Books<br/>Newnes food wine and cookery: a universal guide to selecting, preparing, cooking and servingent://SD_ILS/0/SD_ILS:2708522024-05-19T13:43:30Z2024-05-19T13:43:30ZCall Number ARC 641.5 NEW<br/>Publication Date 1964<br/>Format: Books<br/>The art of cooking : preparing and presenting fine food / [photography, Arnold Zabert ; copy prepared by International Cookbook Services].ent://SD_ILS/0/SD_ILS:1211722024-05-19T13:43:30Z2024-05-19T13:43:30Zby Zabert, Arnold.<br/>Call Number ARC 641.5 ART<br/>Publication Date 1986<br/>Format: Books<br/>Achieving service excellence [electronic resource] : strategies for healthcare / Myron D. Fottler, Robert C. Ford, Cherrill P. Heaton.ent://SD_ILS/0/SD_ILS:2406752024-05-19T13:43:30Z2024-05-19T13:43:30Zby Fottler, Myron D.<br/>Call Number 362.1068 22<br/>Publication Date 2010<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=309553">Click here to view</a><br/>Developing good practice in children's services [electronic resource] / [edited by] Vicky White and John Harris.ent://SD_ILS/0/SD_ILS:2394422024-05-19T13:43:30Z2024-05-19T13:43:30Zby Harris, John, 1952-<br/>Call Number 362.7068 22<br/>Publication Date 2004<br/>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.<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=129950">Click here to view</a><br/>In the shadow of good governance [electronic resource] : an ethnography of civil service reform in Africa / by Gerhard Anders.ent://SD_ILS/0/SD_ILS:2461132024-05-19T13:43:30Z2024-05-19T13:43:30Zby Anders, Gerhard.<br/>Call Number 352.63267096897 22<br/>Publication Date 2010<br/>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.<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=351021">Click here to view</a><br/>Progressive catering : a comprehensive treatment of food, cookery, drink, catering services and management / by J.J. Morel ; edited by W. Bentley Capper.ent://SD_ILS/0/SD_ILS:219752024-05-19T13:43:30Z2024-05-19T13:43:30Zby Morel, J. J. (Julian John)<br/>Call Number ARC 642 MOR VOL. 1<br/>Publication Date 1952<br/>Format: Books<br/>Progressive catering : a comprehensive treatment of food, cookery, drink, catering services and management / by J.J. Morel ; edited by W. Bentley Capper.ent://SD_ILS/0/SD_ILS:2125802024-05-19T13:43:30Z2024-05-19T13:43:30Zby Morel, J. J. (Julian John)<br/>Call Number ARC STA 642.219 MOR VOL 1<br/>Publication Date 1952<br/>Format: Books<br/>Home health aide on-the-go in-service. Vol. 10, Issue 7, Diabetic foot care update [electronic resource] / April Perry.ent://SD_ILS/0/SD_ILS:2574302024-05-19T13:43:30Z2024-05-19T13:43:30Zby Perry, April.<br/>Call Number 610.730698 23<br/>Publication Date 2011<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=489808">Click here to view</a><br/>Working for the common good [electronic resource] : concepts and models for service-learning in management / Paul C. Godfrey and Edward T. Grasso.ent://SD_ILS/0/SD_ILS:2364572024-05-19T13:43:30Z2024-05-19T13:43:30Zby Godfrey, Paul C.<br/>Call Number 658.407124 22<br/>Publication Date 2009 2000<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=263529">Click here to view</a><br/>Serving minority elders in the 21st century [electronic resource] / May L. Wykle, Amasa B. Ford, editors.ent://SD_ILS/0/SD_ILS:2347692024-05-19T13:43:30Z2024-05-19T13:43:30Zby Wykle, May L.<br/>Call Number 362.6089 22<br/>Publication Date 1999<br/>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.<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=246115">Click here to view</a><br/>Food cent$ : the West Australian family cookbook / Nutrition Program Health Promotion Services, Health Department of Western Australia ; [recipe development by Peggy Stacy, Ruth Foley ; photography by Ron Olson].ent://SD_ILS/0/SD_ILS:346892024-05-19T13:43:30Z2024-05-19T13:43:30Zby Stacy, Peggy<br/>Call Number ARC 641.552 FOO<br/>Publication Date 1997<br/>Format: Books<br/>The complete round-the-world cookbook / recipes gathered by Pan American World Airways from the 84 countries they serve ; with food and travel comments by Myra Waldo.ent://SD_ILS/0/SD_ILS:70102024-05-19T13:43:30Z2024-05-19T13:43:30Zby Waldo, Myra.<br/>Call Number ARC KLI 641.59 WAL<br/>Publication Date 1957<br/>Format: Books<br/>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)ent://SD_ILS/0/SD_ILS:350242024-05-19T13:43:30Z2024-05-19T13:43:30Zby Nutrient Data Laboratory (U.S.)<br/>Call Number 572.59 USD<br/>Publication Date 2008<br/>Format: Electronic Resources<br/><a href="http://www.knovel.com/web/portal/browse/display?_EXT_KNOVEL_DISPLAY_bookid=3708">Click here to view ebook</a><br/>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).ent://SD_ILS/0/SD_ILS:350352024-05-19T13:43:30Z2024-05-19T13:43:30Zby Nutrient Data Laboratory (U.S.)<br/>Call Number 546.721 USD<br/>Publication Date 2010<br/>Format: Electronic Resources<br/><a href="http://www.knovel.com/knovel2/Toc.jsp?BookID=3706">Click here to view ebook</a><br/>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.].ent://SD_ILS/0/SD_ILS:350212024-05-19T13:43:30Z2024-05-19T13:43:30Zby Nutrient Data Laboratory (U.S.)<br/>Call Number 546.731 USD<br/>Publication Date 2005<br/>Format: Electronic Resources<br/><a href="http://www.knovel.com/knovel2/Toc.jsp?BookID=3692">Click here to view ebook</a><br/>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.ent://SD_ILS/0/SD_ILS:350222024-05-19T13:43:30Z2024-05-19T13:43:30Zby Nutrient Data Laboratory (U.S.)<br/>Call Number 582.019218 USD<br/>Publication Date 2004<br/>Format: Electronic Resources<br/><a href="http://www.knovel.com/knovel2/Toc.jsp?BookID=3693">Click here to view ebook</a><br/>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.ent://SD_ILS/0/SD_ILS:2474572024-05-19T13:43:30Z2024-05-19T13:43:30Zby Mack, Alison, author.<br/>Call Number 610.28 22<br/>Publication Date 2011<br/>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.<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=354514">Click here to view</a><br/>