21881Food 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.
21882Food 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.
21883Food 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.
21884Food 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.
21885Food 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.
21886Food 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
21887Food and drink in antiquity : readings from the Graeco-Roman World : a sourcebook
Interest in food and drink as an academic discipline has been growing significantly in recent years. This sourcebook is a unique asset to many courses on food as it offers a thematic approach to eating and drinking in antiquity. For classics courses focusing on ancient social history to introductory courses on the history of food and drink, as well as those offerings with a strong sociological or anthropological approach this volume provides an unparalleled compilation of essential source material. Each thematic chapter consists of an introduction along with a bibliography of suggested readings.
21888Food chemistry : a laboratory manual : 2nd ed.
Food chemistry is the study of the chemistry of foods, their deterioration, and the principles underlying the improvement of foods for the consuming public. It is the application of chemistry to the development, processing, packaging, preservation, storage, and distribution of foods and beverages for the purposes of obtaining a safe, economical, and aesthetically pleasing supply of food for people worldwide.
21889Food cures : breakthrough nutritional prescriptions for everything from colds to cancer
Did you know that fish oil is emerging as a real treatment for depression? That foods rich in antioxidants can help fight asthma? That coffee and cinnamon can actually lower blood sugar in people with diabetes? Here you'll find detailed food prescriptions, based on the latest research, for more than 57 common health problems, including colds and Crohn's disease, hay fever and high cholesterol, memory loss and menopause. Plus dozens of practical suggestions for getting more of the foods that can help prevent disease, and simple recipes for immune-boosting smoothies, healing teas, and more.
21890Food microbiology : fundamentals and frontiers : 5th ed.
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 preservation approaches, including natural antimicrobials and the use of bacteriophages in controlling foodborne pathogens. Beneficial microbes used in food fermentations and to promote human and animal health. Updated chapters on current topics such as antimicrobial resistance, predictive microbiology, and risk assessment.