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Chemical analysis of food : techniques and applications : 2nd ed.

Tác giả: Yolanda Pico

Chemical analysis of food: Techniques and applications, second edition, reviews the latest technologies and challenges in all stages of food analysis, from selecting the right approach, how to perform analytic procedures, and how to measure and report the results. The book is structured in two ...

Technology strategies for the hospitality industry : 3rd ed

Tác giả: Peter. D Nyheim

A practical guide to enhancing hospitality with technology. Technology Strategies for the Hospitality Industry examines technology strategies for the hospitality industry, from hotels and restaurants, to meetings and events. Practical in its approach, the text has a running theme of strategy ...

Managing front office operations : 10th ed.

Tác giả: Michael L. Kasavana, Ph. D

The tenth edition features several new sections related to the impact of technology on hotel operations. Including information on social media platforms, mobile services, mobile device connectivity issues guests may experience in hotels, mobile payments, and how the Internet will affect guest ...

Food microbiology : fundamentals and frontiers : 5th ed.

Tác giả: Michael P Doyle, Francisco Diez-Gonzalez, Colin Hill

Commodity-oriented discussion of types of microbial food spoilage and approaches for their control. The major foodborne pathogens, including diseases, virulence mechanisms, control measures, and up-to-date details on molecular biology techniques. State-of-the-science information on food ...

Food and beverage cost control : 7th ed.

Tác giả: Lea R Dopson; David K Hayes

This chapter presents the relationship among a foodservice business's revenue, expenses, and profit. As a professional foodservice manager, you must understand the relationship that exists between controlling these three areas and the resulting success of your operation. In addition, the chapter ...