21851Food & beverage provision
Presenting to styles of service, table service, counter service, planning and design, sales control.
21852Food & beverage service : 9th ed.
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.
21853Food & wine : summer of yum
New recipes to make now. F&W-tested ice makers. Red wines for summer sipping. Pollo yucateco and 6 more recipes for your next Asada.
21854Food additives and human health
Chapter 1: Historical background of food additives, their advantages and drawbacks; Chapter 2: Human health implications of specific group of food additives; Chapter 3: Anti-browning agents; Chapter 4: Antioxidant food additives; Chapter 5: Antimicrobial agents; Chapter 6: Essential oils …
21855Food analysis laboratory manual : 3rd ed.
This third edition laboratory manual was written to accompany Food Analysis, Fifth Edition, by the same author. New to this third edition of the laboratory manual are four introductory chapters that complement both the textbook chapters and the laboratory exercises. The 24 laboratory exercises in the manual cover 21 of the 35 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component or characteristic.
21856Food analysis laboratory manual : 5th ed.
This third edition laboratory manual was written to accompany Food Analysis, Fifth Edition, by the same author. New to this third edition of the laboratory manual are four introductory chapters that complement both the textbook chapters and the laboratory exercises. The 24 laboratory exercises in the manual cover 21 of the 35 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component or characteristic.
21857Food and beverage : operations, methods, and cost controls
Introduction to the hospitality industry, food and beverage operations, food and beverage organization, food production methods, food service methods, beverage service methods, banquet sales and service, food and beverage accounting, food and beverage cost controls.
21858Food and beverage cost control
Foodservice managers need a firm understanding and mastery of the principles of cost control in order to run a successful operation. With Food and Beverage Cost Control, Fifth Edition, Dopson and Hayes have created a comprehensive resource for both students and managers. Written in a user-friendly style, this text provides the necessary foundation in accounting, marketing, and legal issues, as well as foodservice, production, and sanitation. It also offers practical pedagogical tools, including chapter overviews, outlines, highlights, feature boxes, problems, Web links, technology tools, and key terms and concepts.
21859Food and beverage cost control : 5th ed.
This text provides the necessary foundation in accounting, marketing, and legal issues, as well as foodservice, production, and sanitation. It also offers practical pedagogical tools, including chapter overviews, outlines, highlights, feature boxes, problems, Web links, technology tools, and key terms and concepts.
21860Food and beverage cost control : 7th ed.
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 presents the mathematical foundation you must know to report your operating results and express them as a percentage of your revenue or budget