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Author: Lisa Gordon-Davis
Publisher: Juta and Company Ltd
Published: 2004-04
Total Pages: 356
ISBN-13: 9780702155789
DOWNLOAD EBOOKSouth Africa's hospitality industry has to cater for extremely diverse nutritional needs - those of foreign tourists, as well as South Africans from all cultural and religious sectors. Nutrition principles and ideas on how to fully utilise South Africa food resources are explored in this title.
Author: Lisa Gordon-Davis
Publisher: Juta
Published: 2004
Total Pages: 348
ISBN-13:
DOWNLOAD EBOOKLegislative requirements for hoteliers, restaurateurs, and licensee and catering managers in South Africa are defined in this handbook. Business, employment, and operational laws for the industry are discussed with specific details on liquor licenses, hiring practices, and hygiene codes.
Author:
Publisher:
Published: 1995
Total Pages: 2266
ISBN-13:
DOWNLOAD EBOOKAuthor:
Publisher:
Published: 1995
Total Pages: 2264
ISBN-13:
DOWNLOAD EBOOKA world list of books in the English language.
Author: Soniya Perl
Publisher:
Published: 2021-01-04
Total Pages:
ISBN-13: 9780578785615
DOWNLOAD EBOOKAuthor: Stefan Gössling
Publisher: Routledge
Published: 2021-12-09
Total Pages: 406
ISBN-13: 1351740237
DOWNLOAD EBOOKThis book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.
Author: Bernard Davis
Publisher: Routledge
Published: 2013-01-11
Total Pages: 412
ISBN-13: 1136001220
DOWNLOAD EBOOKThis 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.
Author: Sumati R. Mudambi
Publisher: New Age International
Published: 2007
Total Pages: 33
ISBN-13: 8122419828
DOWNLOAD EBOOKThis Book Has Consistently Been Used By Students Studying The First Course In Food Science And Nutrition. In Several Universities, Diet Therapy Topics Have Been Added In The Curricula Of This Course. Therefore, Diet Therapy Has Been Added In This Revision, With A Hope Of Meeting The Changing Needs Of The Readers In This Area.The Revised Edition Incorporates Various Other Subjects, Which Are More Or Less Related To The Useful Subjects, Like Nursing, Education, Art, Social Sciences, Home Science, Medical And Paramedical Sciences, Agriculture, Community Health, Environmental Health And Pediatrics Etc.The Book Is Intended To Be An Ideal Textbook Encompassing The Following Aspects: * Introduction To The Study Of Nutrition * Nutrients And Energy * Foods * Meal Planning And Management * Diet TherapyVarious Modifications Have Been Done Along With Clear Illustrations, Chartsand Tables For A Visualised Practical Knowledge.Every Chapter Is Presented In A Beautiful Style With An Understandable Approach. Abbreviations Of All Terms Are Given. Glossary Is Also Available At The End For Clear Understanding.Appendices, Food Exchange Lists, Recommended Dietary Allowances For Indians And Food Composition Tables Have Also Been Included.So Many Other Useful Informations Are Given, Regarding The Food And Dietary Habits According To The Age And Height Of Males/Females.We Hope This Textbook Would Fulfil The Goal Of Serving The Cause In An Appropriate Manner Nutrition For A Disease-Free Society.
Author: Yves Cabannes
Publisher: UCL Press
Published: 2018-11-22
Total Pages: 376
ISBN-13: 178735377X
DOWNLOAD EBOOKThe integration of food into urban planning is a crucial and emerging topic. Urban planners, alongside the local and regional authorities that have traditionally been less engaged in food-related issues, are now asked to take a central and active part in understanding how food is produced, processed, packaged, transported, marketed, consumed, disposed of and recycled in our cities. While there is a growing body of literature on the topic, the issue of planning cities in such a way they will increase food security and nutrition, not only for the affluent sections of society but primarily for the poor, is much less discussed, and much less informed by practices. This volume, a collaboration between the Bartlett Development Planning Unit at UCL and the Food Agricultural Organisation, aims to fill this gap by putting more than 20 city-based experiences in perspective, including studies from Toronto, New York City, Portland and Providence in North America; Milan in Europe and Cape Town in Africa; Belo Horizonte and Lima in South America; and, in Asia, Bangkok and Tokyo. By studying and comparing cities of different sizes, from both the Global North and South, in developed and developing regions, the contributors collectively argue for the importance and circulation of global knowledge rooted in local food planning practices, programmes and policies.
Author: Nancy Clark
Publisher: Human Kinetics
Published: 2013-10-11
Total Pages: 520
ISBN-13: 1492583685
DOWNLOAD EBOOKBoost your energy, manage stress, build muscle, lose fat, and improve your performance. The best-selling nutrition guide is now better than ever! Nancy Clark’s Sports Nutrition Guidebook will help you make the right choices in cafes, convenience stores, drive-throughs, and your own kitchen. Whether you’re preparing for competition or simply eating for an active lifestyle, let this leading sports nutritionist show you how to get maximum benefit from the foods you choose and the meals you make. You’ll learn what to eat before and during exercise and events, how to refuel for optimal recovery, and how to put into use Clark’s family-friendly recipes and meal plans. You’ll find the latest research and recommendations on supplements, energy drinks, organic foods, fluid intake, popular diets, carbohydrate and protein intake, training, competition, fat reduction, and muscle gain. Whether you’re seeking advice on getting energized for exercise or improving your health and performance, Nancy Clark’s Sports Nutrition Guidebook has the answers you can trust.
