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Math Principles for Food Service
ISBN: 0766813177
Binding: Paperback
Edition: 4
Author(s): Anthony J. Strianese, Pamela P. Strianese
Publisher: Delmar Cengage Learning
Number of Pages: 353
"Math Principals for Food Service Occupations 4th Edition" teaches students that the understanding and application of mathematics is critical for all food service jobs from a salad person to an executive chef All the mathematics problems and concepts presented are done so in a simplified logical step-by-step manner In this 4th edition "Chef Sez" quotes from chefs and managers have been added to show students just how applicable these skills are to food service professionals TIPS - To Insure Perfect Solutions - have been included to provide hints on how to make problem solving simple Learning objectives have also been added at the beginning of each chapter to identify the key information to be learned The content including the answer key in the Instructor's Manual has been completely revised to ensure accuracy and relevancy
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The Lodging and Food Service Industry
ISBN: 0866123261
Binding: Paperback
Edition: 7
Author(s): Gerald W. Lattin, James E. Lattin, Thomas W. Lattin
Publisher: Amer Hotel & Motel Assn
Number of Pages: 393
No Item Description Available
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Food Revolution, The: How Your Diet Can Help Save Your Life and Our World
ISBN: 1573244872
Binding: Paperback
Edition: 10 Anv
Author(s): John Robbins
Publisher: Conari Press
Number of Pages: 480
In 1987 John Robbins published Diet for a New America which was an early version of this book and he started the food revolution He continues to work tirelessly to promote conscious food choices more than 20 years later
First published in 2001 The Food Revolution is still one of the most frequently cited and talked about books of the food-politics revolution It was one of the very first books to discuss the negative health effects of eating genetically modified foods and animal products of all kinds to expose the dangers inherent in our factory farming system and to advocate a complete plant-based diet
The book garnered endorsements by everyone from Paul Hawken to Neal Donald Walsch Marianne Williamson to Julia Butterfly Hill After ten years in print The Food Revolution is timelier than ever--and a very compelling read The 10th anniversary edition has an updated new contemporary look and a new introduction by the author
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Quantity Food Production, Planning, and Management, 3rd Edition
ISBN: 0471333476
Binding: Hardcover
Edition: 3
Author(s): John B. Knight, Lendal H. Kotschevar
Publisher: Wiley
Number of Pages: 512
A major revision of a classic text-how to be an effective foodservice manager
When it comes to handling the demands of the foodservice industry there is no single approach Quantity Food Production Planning and Management goes beyond the mere teaching of technical skills to address the multitude of situations and challenges facing operators today
Now in a new edition this classic hospitality management text continues to set the standard for planning production executing culinary technique and understanding food and beverage management Chapters are logically organized and each one discusses a separate element of successful hospitality operations management With 80 percent of the material revised to address current trends the Third Edition features new sections on:
Employee productivity
Total Quality Management
Innovative cooking methods and trends
Cultural diversity
Hazard Analysis Critical Control Points (HACCP)
Industry growth
Career opportunities
Featuring 50 photographs and new chapter review questions case studies vocabulary terms and references Quantity Food Production Planning and Management Third Edition is an indispensable resource
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Start & Run a Home-Based Food Business (Start and Run a...)
ISBN: 1551808331
Binding: Paperback
Edition: 1
Author(s): Mimi Shotland Fix
Publisher: Self Counsel Press
Number of Pages: 176
Are you one of the many people who dream of making a profit selling your own homemade foods Now with this one-of-a-kind easy-to-follow guide you can realize your home-based food business dreams With over 25 years' experience author Mimi Shotland Fix takes you step-by-step through the process of starting and running a part time or full time food business Whether you've always envisioned yourself with a home-based food business need a second source of income or want to stay at home and be your own boss Start & Run a Home-Based Food Business offers dozens of tips examples and advice for you to run a profitable business from your own kitchen The CD-ROM includes resources and forms in PDF and MS Word formats for use on a Windows-based PC The CD-ROM includes: - Lists of books websites and trade magazines - National and regional suppliers - Sample contracts invoices and accounting forms - Tried-and-true recipes And more PLUS Ms Fix has a new book to help the food entrepreneur: Home Baking for Profit In this book Ms Fix shares her years of experience in the retail commercial and home-based food business For more information visit Amazon's Mimi Fix page
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Food Politics: How the Food Industry Influences Nutrition, and Health, Revised and Expanded Edition (California Studies in Food and Culture)
ISBN: 0520254031
Binding: Paperback
Edition: 2
Author(s): Marion Nestle
Publisher: University of California Press
Number of Pages: 510
An accessible and balanced account Food Politics laid the groundwork for today's food revolution and changed the way we respond to food industry marketing practices Now a new introduction and concluding chapter bring us up to date on the key events in that movement This pathbreaking prize-winning book helps us understand more clearly than ever before what we eat and why
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The Food Service Professionals Guide to: Building Restaurant Profits (Guide 9)
ISBN: 0910627193
Binding: Paperback
Edition:
Author(s): Jennifer Hudson Taylor, Douglas R Brown
Publisher: Atlantic Publishing Company (FL)
Number of Pages: 144
This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between They are easy and fast -to-read easy to understand and will take the mystery out of the subject The information is boiled down to the essence They are filled to the brim with up to date and pertinent information The books cover all the bases providing clear explanations and helpful specific information All titles in the series include the phone numbers and web sites of all companies discussed What you will not find are wordy explanations tales of how someone did it better or a scholarly lecture on the theory Think of them as Cliff Notes TM on the subject matter Every paragraph in each of the books are comprehensive well researched engrossing and just plain fun-to-read yet are packed with interesting ideas You will be using your highlighter a lot The best part aside from the content is they are very moderately priced You can also purchase the whole 15 book series the isbn number is 0-910627-26-6 You are bound to get a great new idea to try on every page if not out of every paragraph Do not be put off by the low price these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject Highly recommended
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Restaurant and Food Service Equipment
ISBN: 0135017882
Binding: Paperback
Edition: 1
Author(s): John A. Drysdale
Publisher: Prentice Hall
Number of Pages: 168
A one-of-a-kind this resource explains how to operate clean sanitize and maintain a full range of kitchen equipmentfrom mixers and slicers to ovens and refrigerators Offering a step-by-step approach it explains the mechanics of each type of equipment and how the equipment is actually used in cooking Safety is addressed throughoutincluding information on basic first aid safety procedures accident prevention and the maintenance of a clean production environment Illustrations accompany step-by-step instructions making this the most definitive book published on foodservice equipment This is an excellent reference for anyone interested in the following fields: Food Sanitation Facilities Management and Kitchen Layout and Design
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The Food Service Professional Guide to Restaurant Design: Designing, Constructing & Renovating a Food Service Establishment (The Food Service ... 14) (The Food Service Professionals Guide To)
ISBN: 091062724X
Binding: Paperback
Edition: illustrated edition
Author(s): Sharon L Fullen
Publisher: Atlantic Publishing Company (FL)
Number of Pages: 144
This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between They are easy and fast -to-read easy to understand and will take the mystery out of the subject The information is boiled down to the essence They are filled to the brim with up to date and pertinent information The books cover all the bases providing clear explanations and helpful specific information All titles in the series include the phone numbers and web sites of all companies discussed What you will not find are wordy explanations tales of how someone did it better or a scholarly lecture on the theory Think of them as Cliff Notes TM on the subject matter Every paragraph in each of the books are comprehensive well researched engrossing and just plain fun-to-read yet are packed with interesting ideas You will be using your highlighter a lot The best part aside from the content is they are very moderately priced You can also purchase the whole 15 book series the isbn number is 0-910627-26-6 You are bound to get a great new idea to try on every page if not out of every paragraph Do not be put off by the low price these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject Highly recommended
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Fast Food, Fast Talk: Service Work and the Routinization of Everyday Life
ISBN: 0520085000
Binding: Paperback
Edition:
Author(s): Robin Leidner
Publisher: University of California Press
Number of Pages: 278
Attending Hamburger University Robin Leidner observes how McDonald's trains the managers of its fast-food restaurants to standardize every aspect of service and product Learning how to sell life insurance at a large midwestern firm she is coached on exactly what to say how to stand when to make eye contact and how to build up Positive Mental Attitude by chanting "I feel happy I feel terrific"
Leidner's fascinating report from the frontlines of two major American corporations uncovers the methods and consequences of regulating workers' language looks attitudes ideas and demeanor Her study reveals the complex and often unexpected results that come with the routinization of service work
Some McDonald's workers resent the constraints of prescribed uniforms and rigid scripts while others appreciate how routines simplify their jobs and give them psychological protection against unpleasant customers Combined Insurance goes further than McDonald's in attempting to standardize the workers' very selves instilling in them adroit maneuvers to overcome customer resistance
The routinization of service work has both poignant and preposterous consequences It tends to undermine shared understandings about individuality and social obligations sharpening the tension between the belief in personal autonomy and the domination of a powerful corporate culture
Richly anecdotal and accessibly written Leidner's book charts new territory in the sociology of work With service sector work becoming increasingly important in American business her timely study is particularly welcome
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