Описание: Addresses concerns about nutrition in the life cycle. This book covers nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. It links nutritional concepts with healthy cooking techniques and recipes. It is suitable for chefs, restaurateurs, dieticians, and other foodservice professionals.
Описание: Unique, current source of information on the specialized area of on-site foodservice operations. Uses case studies to provide concrete solutions to real-world obstacles for managers. Shows how to increase quality of food delivery while keeping costs down. Covers theory and applications, illustrating the industry's best practices. Complete coverage of all aspects of the subject, including cost control and budgeting, inventory control, purchasing, and personnel.
Описание: This revised edition presents new material on current design techniques, requirements, and trends-including computer-aided design, retail merchandising, and the Americans with Disabilities Act. New planning and design case studies feature fine dining, country club, family-owned, quick service, and university foodservice facilities. The authors have academic and practical industry experience in foodservice facilities design.
Описание: Serving food in museums, aquariums, zoos, and other cultural institutions has become an important profit-making venture for many of these organizations, but one that they are not always well equipped to handle. This unique book provides administrators and managers at cultural institutions with the tools needed to create new restaurants, operate existing ones, develop and grow catering and special events operations, and improve their profitability.
Описание: Due to increased awareness of the general consumer and increased attention to obesity in the U.S. population, chefs and restaurateurs are expected to provide healthy offerings. This updated guide covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective.
Описание: Covers the nuts-and-bolts decisions that make the difference in an effective, efficient foodservice operation, including equipment selection, workflows, and legal compliance. This book features expanded focus on the front of the house/dining room area; and, pedagogical features incorporated throughout the text, including key terms.
Описание: Takes a comprehensive approach to planning and developing a restaurant or food service space. This book encompasses everything from creating a restaurant concept to maintaining a commercial-grade oven. It is suitable for hospitality industry students.
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