Sensory Analysis for Food and Beverage Quality Control, Kilcast, D
Название: Strategic Questions in Food and Beverage Management ISBN: 1138219371 ISBN-13(EAN): 9781138219373 Издательство: Taylor&Francis Рейтинг: Цена: 3564.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This second edition has been updated to include: Five new chapters: culinary creativity; menu analysis; wine and beverage consumption; food supply chains; and the fitness to purpose of higher food and beverage management education. Learning outcomes and discussion questions per chapter. New web and video links interspersed throughout
Описание: Separated into four parts including an introduction to food, beverage, and labour cost controls followed by separate sections each devoted to food, beverage, and labour, this classic text has been updated in this new Ninth Edition.
Автор: Lea R. Dopson,David K. Hayes Название: Food and Beverage Cost Control, 6 ed. ISBN: 1118988493 ISBN-13(EAN): 9781118988497 Издательство: Wiley Рейтинг: Цена: 28748.00 р. Наличие на складе: Поставка под заказ.
Описание: In order for foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as an understanding of food and beverage sanitation, production, and service methods. This fully updated sixth
Автор: Kilcast, D Название: Food and Beverage Stability and Shelf Life ISBN: 0081016832 ISBN-13(EAN): 9780081016831 Издательство: Elsevier Science Рейтинг: Цена: 35371.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products.Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part two describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modelling. Part three reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood.With its distinguished editors and international team of expert contributors, Food and beverage stability and shelf life is a valuable reference for professionals involved in quality assurance and product development and researchers focussing on food and beverage stability.
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