Search Results for food service

Food service

2024-05-07T12:53:31Z

Call Number PER 647.95 FOO
Format: Other Other

Food service facilities [electronic resource].

2024-05-07T12:53:31Z

by Kumar, S.
Call Number 647.95 KUM
Publication Date 2008
Format: Electronic Resources
Click here to view book

Food & beverage service [digital videorecording]

2024-05-07T12:53:31Z

by William Angliss Institute of TAFE.
Call Number TR DVD 647.95 FOO
Publication Date 2005
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.
Format: Other

Modern food service purchasing / Robert Garlough.

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by Garlough, Robert, 1954-
Call Number 647.950687 GAR
Publication Date 2011
Format: Books

Multiple choice questions : on food service

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by Julyan, Brian K.
Call Number 642.6 JUL
Publication Date 1980
Format: Books

Susan Lee Whyte : food research service.

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by Rice Marketing Board for the State of New South Wales.
Call Number ARC ADV 641.6318 SUS
Publication Date 1969 1968 1967 1966 1965
Format: Books

Introduction to food & beverage service [digital videorecording]

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by Maloney, Noel.
Call Number TR DVD 647.94 INT
Publication Date 1996
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.
Format: Other

Food and beverage service / D.R. Lillicrap.

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by Lillicrap, D. R.
Call Number 647.95 LIL
Publication Date 1983
Format: Books

Food and beverage service / D.R. Lillicrap.

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by Lillicrap, D. R.
Call Number ARC 647.95 LIL
Publication Date 1983 1971
Format: Books

Food service handbook, No. 5 : Food hygiene

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by Victoria Limited.
Call Number ARC 363.1927 FOO
Publication Date 1967
Format: Books

Food service handbook, No. 4 : food costing

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by Victoria Limited.
Call Number ARC 647.950681 FOO
Format: Books

Leading edge : bakery and food service journal.

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Call Number PER 664.7520994 LEA
Format: Other Other

Food and beverage service / Dennis Lillicrap, John Cousins.

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by Lillicrap, D. R.
Call Number 647.95 LIL
Publication Date 2010
Format: Books

Food and beverage service / Dennis Lillicrap & John Cousins.

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by Lillicrap, D. R.
Call Number 642.6 LIL
Publication Date 2006
Format: Books

Food and beverage service manual / Matt A. Casado.

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by Casado, Matt A., 1937-
Call Number 642.6 CAS
Publication Date 1994
Format: Books

Professional food service / Sergio Andrioli and Peter Douglas.

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by Andrioli, Sergio.
Call Number 647.9541 AND
Publication Date 1990
Format: Books

Rice : Rice recipes for the food service industry

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by Rice Growers Food Service Division
Call Number 641.3318 RIC
Format: Books

The Australasian baker : bakery, patisserie and food service magazine.

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Call Number PER 664.7520994 AUS
Publication Date 2024 2023 2022 2021 2020
Format: Other Other

Advanced modern food and beverage service / William L. Kahrl.

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by Kahrl, William L.
Call Number 642.5068 KAH
Publication Date 1977
Format: Books

Food service in industry and institutions / John W. Stokes.

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by Stokes, John W.
Call Number 642.5 STO
Publication Date 1960
Format: Books

Kitchen planning for quantity food service / Arthur W. Dana.

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by Dana, Arthur W.
Call Number ARC STA 643.3 DAN
Publication Date 1949
Format: Books

Good enough to eat! [digital videorecording] : food presentation and service.

2024-05-07T12:53:31Z

Call Number DVD 641.5 GOO
Publication Date 2010
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.
Format: Other
Program support notes http://www.vea.com.au/teachersNotes/GOODE2.pdf

Good Enough to Eat: Food Presentation and Service [electronic resource]

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by ClickView (Firm)
Call Number XX(302781.1)
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 programme 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.
Format: Other
ClickView Player

Food and beverage service / John Cousins, Dennis Lillicrap, Suzanne Weekes.

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by Cousins, John, author.
Call Number 642.5 COU
Publication Date 2014
Format: Electronic Resources
Click to View

Food service equipment and tools [digital videorecording] : get to know....

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Call Number DVD 643.3 FOO
Publication Date 2009
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.
Format: Books

Food and drink service : levels 1 and 2 / Roy Hayter.

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by Hayter, Roy.
Call Number 642.6 HAY
Publication Date 1996
Format: Books

Financial control for your food service operation / Michael M. Coltman

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by Coltman, Michael M., 1930-
Call Number 647.950681 COL
Publication Date 1991
Format: Books

Introduction to modern food and beverage service / William L. Kahrl.

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by Kahrl, William L
Call Number 642.47 KAH
Publication Date 1976
Format: Books

Service Engineering for Gastronomic Sciences : An Interdisciplinary Approach for Food Study.

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by Shimmura, Takeshi.
Call Number 664
Publication Date 2020
Format: Electronic Resources
Click here to view book

Food and beverage service / Dennis Lillicrap, John Cousins and Robert Smith.

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by Lillicrap, D. R.
Call Number 647.95 LIL
Publication Date 2002
Format: Books

Catering : food preparation and service / Ursula Jones; illustrations by Norman Laing

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by Jones, Ursula
Call Number 642.5 JON
Publication Date 1986
Format: Books

Designing restaurant interiors : a guide for food service operators / Harry Backus.

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by Backus, Harry.
Call Number 747.8571 BAC
Publication Date 1977
Format: Books

5 Year Pin Dinner [association menu] : National Food Service Pty Ltd.

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by National Food Service Australia Pty Ltd
Call Number ARC MENU YELLOW 164
Publication Date 1968
Format: Books

Sandwich production and service for employee cafeterias and other large food services.

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Call Number 641.84 SAN
Publication Date 1982
Format: Books

Food and beverage service / by Dennis R. Lillicrap and John A. Cousins

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by Lillicrap, D. R.
Call Number 647.95 LIL 1990
Publication Date 1990
Format: Books

Controlling and analyzing costs in food service operations / James Keiser, Elmer Kallio.

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by Keiser, James, 1928-
Call Number 647.950681 KEI
Publication Date 1974
Format: Books

Food service equipment industry / [by] I. S. Anoff. Sponsoring editor, Russ Carpenter.

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by Anoff, I. S.
Call Number ARC 338.47 ANO
Publication Date 1972
Format: Books

The kitchen in catering : a handbook on food service planning and organisation

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by Walley, Joan E.
Call Number 642.5 WAL
Publication Date 1970
Format: Books

Food service handbook, Book 2 : meat, fish and poultry preparation and cookery.

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by Victoria Limited.
Call Number ARC 641.66 FOO
Publication Date 1969 1968 1967 1966 1965
Format: Books

Institutions award : food service - interiors / edited by Jule Wilkinson [and] Audrey Garvey.

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by Wilkinson, Jule.
Call Number 747.8571 INS (UNIT)1
Publication Date 1967
Format: Books

Food service hygiene and cleaning : for employee cafeterias and other large food services

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by Australia Dept. of Employment and Youth Affairs. Manpower Programmes Section
Call Number 642.5 FOO
Publication Date 1995
Format: Books

Restaurants, clubs & bars : planning, design and investment for food service facilities / Fred Lawson.

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by Lawson, Fred.
Call Number 725.71 LAW
Publication Date 1994
Format: Books

The professional service of food and beverage / by J. Houston and N. Glenesk

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by Houston, Joseph
Call Number 642.5 HOU
Publication Date 1982
Format: Books

Food service science / edited by Laura Lee W. Smith and Lewis J. Minor.

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by Smith, Laura Lee W.
Call Number 642 SMI
Publication Date 1974
Format: Books

Dining delightfully : tested recipes from Adventist hospital chefs/ The Food Service Improvement Committee

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by General Conference of Seventh-Day Adventists. Food Service Improvement Committee
Call Number ARC COM 641.5973 DIN
Publication Date 1968
Format: Books

Food and Beverage Service / John Cousins, Suzanne Weekes ; guest contributors: John Dunning, Cathy MacArthur.

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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
Click here to view book

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

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by Leidner, Robin.
Call Number 331.25 20
Publication Date 1993
Format: Electronic Resources
Click here to view

Food service management by checklist : a handbook of control techniques / Brother Herman E. Zaccarelli

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by Zaccarelli, Herman E., 1931-
Call Number 647.95068 ZAC
Publication Date 1991
Format: Books

Food equipment facts : a handbook for the food service industry / Carl Scriven & James Stevens

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by Scriven, Carl
Call Number ARC 641.57028 SCR
Publication Date 1982
Format: Books

Dishes for special occasions : for food service menu planning / selected by Eulalia C. Blair.

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Call Number ARC 641.57 DIS
Publication Date 1975
Format: Books

College & University food Service manual / Paul Fairbrook; with a chapter on vending by J. Milano

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by Fairbrook, Paul.
Call Number 642.5 FAI
Publication Date 1979
Format: Books

Dictionary of food science and technology [electronic resource] / compiled and edited by the International Food Information Service.

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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

A Day in the Life of a Cafe Owner: Food Service and Catering for Business [electronic resource]

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by ClickView (Firm)
Call Number XX(302504.1)
Summary In the six months since they bought "Fresh", partners Lee and Guy have built up a successful cafe business specialising in freshly roasted coffee and fresh produce. Over the course of a day we discover what goes on behind the scenes and what it takes to create the buzz and attraction of a successful cafe. Topics covered include what it takes to get a meal to the table, health and hygiene, how a menu evolves, owners and staff relations, dealing with difficult customers and setting prices. We see a range of career options, personal attributes and occupational health and safety procedures needed to be successful in this field. This programme offers a close-up look at hospitality at the front end.
Format: Other
ClickView Player

Good food, good taste, good service (front of house training) : the real story / Produced by Australian Dairy Corporation

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by Australian Dairy Corporation
Call Number TR DVD 647.94 GOO
Publication Date 1994 1992
Format: Other

The Restaurant Manager's Handbook : How to Set Up, Operate, and Manage a Financially Successful Food Service Operation.

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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
Click here to view book

The Restaurant Manager's Success Chronicles Insider Secrets and Techniques Food Service Managers Use Every Day to Make Millions.

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by Adams, Angela C.
Call Number 647.95068000000003
Publication Date 2007
Format: Electronic Resources
Click here to view book

Cases in food service and clinical nutrition management / edited by Amy Allen-Chabot, Ken Jarvis, Robert M. O'Halloran.

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by Allen-Chabot, Amy
Call Number 642.56 CAS
Publication Date 2006
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.
Format: Books

Food service management [electronic resource] : how to succeed in the high risk restaurant business - by someone who did / Bill Wentz.

2024-05-07T12:53:31Z

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
Click here to view book

Training program for gold class staff : service of drinks, wine and wine service, food service / William Angliss Institute of TAFE.

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by William Angliss Institute of TAFE.
Call Number WAIARC 642.6 TRA
Publication Date 1997
Format: Books

Servicecraft : food and beverage service / by Holly Bamunuge and David Karet with Nigel Hemmington and Richard Hewlett; series editor Roy Hayter.

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by Bamunuge, Holly.
Call Number 642.6 BAM
Publication Date 1989
Format: Books

The Non-Commercial Food Service Manager's Handbook [electronic resource] : A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools, and Churches

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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
Click here to view book

Real-resumes for restaurant, food service & hotel jobs-- : including real resumes used to change careers and transfer skills to other industries / Anne McKinney, editor.

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by McKinney, Anne, 1948-
Call Number 650.142 22
Publication Date 2002
Format: Electronic Resources
Click here to view

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.

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by Nutrient Data Laboratory (U.S.)
Call Number 582.019218 23
Publication Date 2007
Format: Electronic Resources
Click here to view

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.

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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.

2024-05-07T12:53:31Z

by Nutrient Data Laboratory (U.S.)
Call Number 547.437 USD
Publication Date 1984
Format: Electronic Resources
Click here to view ebook

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. Chang

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by Livingston, Dideon Eleazar
Call Number 642 FOO
Publication Date 1979
Format: Books

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.

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by Arduser, Lora, author.
Call Number 642.6071 ARD
Publication Date 2017
Format: Electronic Resources
Click to View

Australian canned foods : comparative study on food service use of Australian canned foods & alternatives / carried out by Consumer Science, Department of Food Science, Royal Melbourne Institue of Technology for the Canned Food Information Service Inc.

2024-05-07T12:53:31Z

by Royal Melbourne Institute of Technology Dept. of Food Science.
Call Number 664.0282 AUS
Publication Date 1994
Format: Books

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.

2024-05-07T12:53:31Z

by Kanopy (Firm)
Call Number XX(297093.1)
Publication Date 2014 2012
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.
Format: Video recording
A Kanopy streaming video Cover Image

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.

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by Caraher, Martin, editor.
Call Number 338.19 FOO
Publication Date 2023
Format: Books

Food Services [electronic resource].

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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
Click here to view book

Standard recipes: for employee cafeterias and other food services.

2024-05-07T12:53:31Z

by Australia. Dept. of Labour and National Service.
Call Number ARC STA 641.577 AUS
Publication Date 1968
Format: Books

Standard recipes: for employee cafeterias and other food services.

2024-05-07T12:53:31Z

by Australia. Dept. of Labour and National Service.
Call Number ARC 641.57 AUS
Publication Date 1964 1963
Format: Books

Food premises code / Vic. Dept. of Health and Community Services

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by Victoria. Dept. of Health and Community Services
Call Number WAIARC 363.1927 FOO
Publication Date 1999
Format: Books

Menu planning for employee cafeterias and other large food services.

2024-05-07T12:53:31Z

by Australia. Dept. of Employment and Industrial Relations
Call Number 642.5 AUS
Publication Date 1977
Format: Books

Standard recipes : for industrial cafeterias and other large food services

2024-05-07T12:53:31Z

by Australia. Dept. of Labour and National Service
Call Number ARC 641.577 AUS
Publication Date 1952
Format: Books

Customer service [digital videorecording] : how to make customers feel good.

2024-05-07T12:53:31Z

Call Number TR DVD 658.812 CUS
Publication Date 2009 2008 2007 2006 2005
Summary This program features the seven service skills. These are the basic courtesies and people skills that makes customer feel important, appreciated and understood.
Format: Other

Information Logistics in Agri-Food Supply Networks : - Integrated Framework for Business Information Services -.

2024-05-07T12:53:31Z

by Reiche, Robert.
Call Number 664
Publication Date 2011
Format: Electronic Resources
Click here to view book

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

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

Quantity food recipes : Emily McPherson department of home economics and food services, R.M.I.T.

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by Emily McPherson College of Domestic Economy
Call Number ARC 641.57 EMI
Format: Books

Newnes food wine and cookery: a universal guide to selecting, preparing, cooking and serving

2024-05-07T12:53:31Z

Call Number ARC 641.5 NEW
Publication Date 1964
Format: Books

The art of cooking : preparing and presenting fine food / [photography, Arnold Zabert ; copy prepared by International Cookbook Services].

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by Zabert, Arnold.
Call Number ARC 641.5 ART
Publication Date 1986
Format: Books

Achieving service excellence [electronic resource] : strategies for healthcare / Myron D. Fottler, Robert C. Ford, Cherrill P. Heaton.

2024-05-07T12:53:31Z

by Fottler, Myron D.
Call Number 362.1068 22
Publication Date 2010
Format: Electronic Resources
Click here to view

Developing good practice in children's services [electronic resource] / [edited by] Vicky White and John Harris.

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

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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.
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Progressive catering : a comprehensive treatment of food, cookery, drink, catering services and management / by J.J. Morel ; edited by W. Bentley Capper.

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by Morel, J. J. (Julian John)
Call Number ARC 642 MOR VOL. 1
Publication Date 1952
Format: Books

Progressive catering : a comprehensive treatment of food, cookery, drink, catering services and management / by J.J. Morel ; edited by W. Bentley Capper.

2024-05-07T12:53:31Z

by Morel, J. J. (Julian John)
Call Number ARC STA 642.219 MOR VOL 1
Publication Date 1952
Format: Books

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

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by Perry, April.
Call Number 610.730698 23
Publication Date 2011
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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.

2024-05-07T12:53:31Z

by Godfrey, Paul C.
Call Number 658.407124 22
Publication Date 2009 2000
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Serving minority elders in the 21st century [electronic resource] / May L. Wykle, Amasa B. Ford, editors.

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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.
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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].

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by Stacy, Peggy
Call Number ARC 641.552 FOO
Publication Date 1997
Format: Books

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.

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by Waldo, Myra.
Call Number ARC KLI 641.59 WAL
Publication Date 1957
Format: Books

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)

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by Nutrient Data Laboratory (U.S.)
Call Number 572.59 USD
Publication Date 2008
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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).

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by Nutrient Data Laboratory (U.S.)
Call Number 546.721 USD
Publication Date 2010
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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.].

2024-05-07T12:53:31Z

by Nutrient Data Laboratory (U.S.)
Call Number 546.731 USD
Publication Date 2005
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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.

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by Nutrient Data Laboratory (U.S.)
Call Number 582.019218 USD
Publication Date 2004
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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.

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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.
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