An Introduction to the Foodservice Industry
Author: North American Association of Food Equipment Manufacturers
Publisher:
Published: 199?
Total Pages:
ISBN-13:
DOWNLOAD EBOOKRead and Download eBook Full
Author: North American Association of Food Equipment Manufacturers
Publisher:
Published: 199?
Total Pages:
ISBN-13:
DOWNLOAD EBOOKAuthor: June Payne-Palacio
Publisher:
Published: 2008-12-19
Total Pages: 744
ISBN-13: 9780137019854
DOWNLOAD EBOOKFor courses in Introduction to Foodservice Management and Introduction to Food and Beverage Service. This 11th edition of a classic text has been revised and updated to include the latest and most relevant information in the field of foodservice management. It includes the basic principles of foodservice that can be applied to the operation of any type of foodservice. The impact of current social, economic, technological, and political factors on these operations is also included.
Author: Wallace L. Rande
Publisher: Wiley
Published: 1995-12-12
Total Pages: 0
ISBN-13: 9780471577461
DOWNLOAD EBOOKOne unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer orientation. Crucial aspects of food-service management are covered throughout from the customer's point of view - from menus, sanitation and safety, and service and dining room management to cost control and purchasing.
Author: International Foodservice Manufacturers Association. Foodservice Orientation Seminar
Publisher:
Published: 1994
Total Pages: 212
ISBN-13:
DOWNLOAD EBOOKAuthor: National Restaurant Association
Publisher:
Published: 1991
Total Pages: 57
ISBN-13:
DOWNLOAD EBOOKAuthor: Perry Johnson-Green
Publisher: CRC Press
Published: 2018-10-03
Total Pages: 352
ISBN-13: 135198943X
DOWNLOAD EBOOKUniversities throughout the US and the rest of the world offer Food Biotechnology courses. However, until now, professors lacked a single, comprehensive text to present to their students. Introduction to Food Biotechnology describes, explains, and discusses biotechnology within the context of human nutrition, food production, and food processing. Written for undergraduate students in Food Science and Nutrition who do not have a background in molecular biology, it provides clear explanations of the broad range of topics that comprise the field of food biotechnology. Students will gain an understanding of the methods and rationales behind the genetic modification of plants and animals, as well as an appreciation of the associated risks to the environment and to public health. Introduction to Food Biotechnology examines cell culture, transgenic organisms, regulatory policy, safety issues, and consumer concerns. It covers microbial biotechnology in depth, emphasizing applications to the food industry and methods of large-scale cultivation of microbes and other cells. It also explores the potential of biotechnology to affect food security, risks, and other ethical problems. Biotechnology can be used as a tool within many disciplines, including food science, nutrition, dietetics, and agriculture. Using numerous examples, Introduction to Food Biotechnology lays a solid foundation in all areas of food biotechnology and provides a comprehensive review of the biological and chemical concepts that are important in each discipline. The book develops an understanding of the potential contributions of food biotechnology to the food industry, and towards improved food safety and public health.
Author: Madeleine Smith
Publisher: Routledge
Published: 2018-08-06
Total Pages: 117
ISBN-13: 1351136089
DOWNLOAD EBOOKThe process of food inspection relies on an inspector's understanding of the intrinsic hazards associated with individual foods. Whereas spoilage can usually be determined through a simple organoleptic assessment, the judgment of whether a food is fit for human consumption requires an evaluation of health hazards, many of which may not be apparent through physical assessment. Instead the inspector must analyse and integrate scientific and handling information to evaluate the potential health risk. Adulteration of foods is also becoming an increasing problem, and the complexity of the food supply chain requires an understanding of risk points to allow targeted inspection and assessment. Food Safety and Inspection: An Introduction focuses on food categories and describes common hazards associated with each, using published peer-reviewed research to explain and evaluate the health risk. It is a practical textbook designed to support the role of food inspection in a modern food industry. There are seven chapters looking at specific aspects of food safety, including a chapter on fraud and adulteration. This book summarises relevant published research to provide a scientific context for specific food safety issues, and is an essential read for anyone interested in becoming a food inspector.
Author: International Foodservice Manufacturers Association
Publisher:
Published: 1997
Total Pages: 280
ISBN-13:
DOWNLOAD EBOOKIncludes copies of overhead displays presented and the 1997 Data Digest, produced by Technomic, Inc.
Author: Peter Jones
Publisher: Burns & Oates
Published: 1995
Total Pages: 262
ISBN-13: 9780304329021
DOWNLOAD EBOOKThis book examines the whole of the hospitality industry and the way in which it operates. Part A examines and explores the accommodation industry, and Part B focuses on the foodservice industry. It is invaluable for students of a range of courses.
Author: Parke Wilde
Publisher: Routledge
Published: 2013
Total Pages: 250
ISBN-13: 1849714282
DOWNLOAD EBOOKThis book offers a broad introduction to food policies in the United States. Real-world controversies and debates motivate the book's attention to economic principles, policy analysis, nutrition science and contemporary data sources. It assumes that the reader's concern is not just the economic interests of farmers, but also includes nutrition, sustainable agriculture, the environment and food security. The book's goal is to make US food policy more comprehensible to those inside and outside the agri-food sector whose interests and aspirations have been ignored. The chapters cover US agriculture, food production and the environment, international agricultural trade, food and beverage manufacturing, food retail and restaurants, food safety, dietary guidance, food labeling, advertising and federal food assistance programs for the poor. The author is an agricultural economist with many years of experience in the non-profit advocacy sector, the US Department of Agriculture and as a professor at Tufts University. The author's well-known blog on US food policy provides a forum for discussion and debate of the issues set out in the book.