Kitchen Operations, 2nd edition, covers the essential skills, knowledge and key competencies required by students studying Certificate II Hospitality—Kitchen Operations. This text is a comprehensive resource addressing the basic methods of cookery and food presentation as well as workplace health, security, hygiene and safety. Plus there is a chapter to address the growing area of food preparation according to dietary and cultural needs.
Mission Possible – Required Reading For Anyone Starting a Soup KitchenOperating a soup kitchen can be very challenging, but it is also brings daily rewards to its volunteers as they do their part to help alleviate the pain and indignity of hunger.Mission Possible should be required reading for any person or group interested in starting a soup kitchen, expand their existing soup kitchen or add a hot meal program to their food pantry, overnight shelter or other social service agency. The book gives practical and crucial information on how to raise funds, acquire food, recruit volunteers and much more.
Food waste has evolved into a global crisis, casting a long shadow over nations and the interconnected fabric of our world. The repercussions of this excess reverberate through environmental and socio-economic landscapes, demanding immediate attention. Globally, the challenge of reducing food waste is acknowledged as a linchpin in achieving a sustainable future. The book Sustainable Disposal Methods of Food Wastes in Hospitality Operations confronts this escalating issue head-on. It contends that the time is ripe for a change in waste disposal practices, advocating for sustainable methods to alleviate environmental strain, combat climate change, and safeguard public health. This book delves into the heart of waste management principles and strategies. Beyond identifying the severity of the issue, the book ventures into uncharted territories, exploring emergent debates surrounding systemic causes and solutions. In a world where information and communication technology empower organizations, a gap persists in translating these advancements into effective waste management initiatives. The book urges a holistic understanding of the issue, drawing attention to the need for collaborative efforts between governments and private industry players to bridge this divide. As it provides a global perspective, the handbook becomes a tool for those seeking to comprehend the intricate web of challenges posed by food waste and navigate towards a sustainable future.
A web application involves many specialists, but it takes people in web ops to ensure that everything works together throughout an application's lifetime. It's the expertise you need when your start-up gets an unexpected spike in web traffic, or when a new feature causes your mature application to fail. In this collection of essays and interviews, web veterans such as Theo Schlossnagle, Baron Schwartz, and Alistair Croll offer insights into this evolving field. You'll learn stories from the trenches--from builders of some of the biggest sites on the Web--on what's necessary to help a site thrive. Learn the skills needed in web operations, and why they're gained through experience rather than schooling Understand why it's important to gather metrics from both your application and infrastructure Consider common approaches to database architectures and the pitfalls that come with increasing scale Learn how to handle the human side of outages and degradations Find out how one company avoided disaster after a huge traffic deluge Discover what went wrong after a problem occurs, and how to prevent it from happening again Contributors include: John Allspaw Heather Champ Michael Christian Richard Cook Alistair Croll Patrick Debois Eric Florenzano Paul Hammond Justin Huff Adam Jacob Jacob Loomis Matt Massie Brian Moon Anoop Nagwani Sean Power Eric Ries Theo Schlossnagle Baron Schwartz Andrew Shafer
Hospitality Management, 3e covers the core competency units in SIT07 Tourism, Hospitality and Events Training Package for the Diploma and Advanced Diploma in Hospitality Management. It provides the foundation knowledge needed for the role of a hospitality manager. The 3rd edition continues to combine theory with a skills building approach to explain the key principles of hospitality management at a supervisory, line management and senior management level. The text helps students develop the professional skills necessary to ensure quality products and services in all hospitality operations.
