Author : Albert C. Vara
Publisher :
Page : 234 pages
File Size : 23,82 MB
Release : 1970
Category : Business & Economics
ISBN :
Approximately 1000 references (often annotated) primarily about the food industry, but also about the beverage industries. Most references in English. Classified arrangement. Brief explanatory remarks precede the chapters. Appendixes ofpublishers, periodicals, and organizations. Author, title keyword, and subject indexes.
Author : Maynard Andrew Amerine
Publisher : University of California, Agriculture and Natural Resources
Page : 76 pages
File Size : 22,76 MB
Release : 1971
Category : Technology & Engineering
ISBN :
Author : Food and Nutrition Information Center (U.S.)
Publisher :
Page : 760 pages
File Size : 29,4 MB
Release : 1974
Category : Food
ISBN :
Author : Christopher G.J. Baker
Publisher : Springer Science & Business Media
Page : 658 pages
File Size : 13,96 MB
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 1461311292
It is a measure of the rapidity of the changes The work has been revised and updated, and taking place in the food industry that yet another following the logic of the flow sheets there is some edition of the Food Industries Manual is required simplification and rearrangement among the chap after a relatively short interval. As before, it is a ters. Food Packaging now merits a separate pleasure to be involved in the work and we hope chapter and some previous sections dealing mainly that the results will continue to be of value to with storage have been expanded into a new readers wanting to know what, how and why the chapter covering Food Factory Design and Opera food industry does the things which it does. tions. For this edition we have made a major depar There is one completely new chapter, entitled ture from the style of earlier editions by comple Alcoholic Beverages, divided into Wines, Beers tely revising the layout of many of the chapters. and Spirits. There is a strain of thought which Previously the chapters were arranged as a series does not yet consider the production of those of notes on specific topics, set out in alphabetical drinks to be a legitimate part of the food industry, order in the manner of an encyclopaedia.
Author : J. Richard Blanchard
Publisher : Univ of California Press
Page : 748 pages
File Size : 11,35 MB
Release : 2023-07-28
Category : Science
ISBN : 0520328736
This title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1981.
Author : Bernard Davis
Publisher : Routledge
Page : 412 pages
File Size : 29,91 MB
Release : 2013-01-11
Category : Business & Economics
ISBN : 1136001220
This 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 : John Cousins
Publisher : Hodder Education
Page : 580 pages
File Size : 29,52 MB
Release : 2014-09-26
Category : Cooking
ISBN : 1471807975
Understand both the key concepts and modern developments within the global food and beverage service industry with this new edition of the internationally respected text. An invaluable reference for trainers, practitioners and anyone working towards professional qualifications in food and beverage service, this new edition has been thoroughly updated to include a greater focus on the international nature of the hospitality industry. In addition to offering broad and in-depth coverage of concepts, skills and knowledge, it explores how modern trends and technological developments have impacted on food and beverage service globally. - Covers all of the essential industry knowledge, 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 food and beverage service qualifications, including foundation degrees or undergraduate programmes in restaurant, hotel, leisure or event management, as well as in-company training programmes - Aids visual learners with over 200 photographs and illustrations demonstrating current service conventions and techniques
Author :
Publisher :
Page : 576 pages
File Size : 14,26 MB
Release : 1959
Category : Marketing
ISBN :
Author : Allen Kent
Publisher : CRC Press
Page : 568 pages
File Size : 14,2 MB
Release : 1979-02-01
Category : Language Arts & Disciplines
ISBN : 9780824720261
"The Encyclopedia of Library and Information Science provides an outstanding resource in 33 published volumes with 2 helpful indexes. This thorough reference set--written by 1300 eminent, international experts--offers librarians, information/computer scientists, bibliographers, documentalists, systems analysts, and students, convenient access to the techniques and tools of both library and information science. Impeccably researched, cross referenced, alphabetized by subject, and generously illustrated, the Encyclopedia of Library and Information Science integrates the essential theoretical and practical information accumulating in this rapidly growing field."
Author : Guillermo Etienne
Publisher :
Page : 0 pages
File Size : 45,40 MB
Release : 2006-09
Category : Food handing
ISBN : 9780595409099
Food safety is one of today's major concerns. One important factor in food safety is cleaning and sanitation of the equipment used in the food, dairy, beverage, brewery and hospitality industry. Cleanliness is a relevant factor; the public consumes more and more prepared or semi-prepared foods. The consequences of contamination can be catastrophic for the public and the economic and legal implications for the producer can be devastating. There have been several large and medium size enterprises bankrupted by a national recall of their contaminated products. This book was prepared with the practical and technical experience of many years working on real cases, improving in general the cleanliness and sanitation of the equipment where the food or beverage was prepared and packed. Know and apply these principles and you will reduce costs and improve cleanliness and sanitation. It is complemented with more than 50 spreadsheets of the most useful and used calculations. It includes an updated bibliography and important commercial references.
