International Cuisine And Food Production Management
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Author | : Parvinder S Bali |
Publisher | : OUP India |
Total Pages | : 600 |
Release | : 2012-06-07 |
Genre | : Business & Economics |
ISBN | : 9780198073895 |
International Cuisine and Food Production Management is a comprehensive textbook specially designed to meet the needs of final year students of hotel management and aspiring chefs. It explores the concepts of international food production and illustrates them using numerous photographs, figures, and tables. The accompanying CD contains numerous recipes.
Author | : Parvinder S. Bali |
Publisher | : Oxford University Press, USA |
Total Pages | : 330 |
Release | : 2011 |
Genre | : Business & Economics |
ISBN | : 9780198068495 |
Accompanied by one CD-ROM in pocket inside back pocket.
Author | : CHEF PARVINDER S. BALI |
Publisher | : |
Total Pages | : 656 |
Release | : 2021-01-27 |
Genre | : |
ISBN | : 9780190124793 |
Food Production Operations, 3e is a comprehensive text designed for students of degree and diploma courses in hotel management. The book aims to introduce students to the world of professional cookery.
Author | : Stefan Gössling |
Publisher | : Routledge |
Total Pages | : 406 |
Release | : 2021-12-09 |
Genre | : Business & Economics |
ISBN | : 1351740237 |
This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.
Author | : Yogesh Singh |
Publisher | : |
Total Pages | : 0 |
Release | : 2017-02-28 |
Genre | : Cooking |
ISBN | : 9789385909252 |
Describes the fundamental principles of food production - both theory and practice. Divided into four parts, the book has been conceptualized and designed to become an indispensable textbook for hotel management students.
Author | : OECD |
Publisher | : OECD Publishing |
Total Pages | : 178 |
Release | : 2012-02-22 |
Genre | : |
ISBN | : 9264171924 |
This publication provides an understanding of the role of food tourism in local economic development and its potential for country branding. It also presents several innovative case studies in the food tourism sector and the experience industry.
Author | : Silke Bartsch |
Publisher | : Peter Lang Gmbh, Internationaler Verlag Der Wissenschaften |
Total Pages | : 0 |
Release | : 2017 |
Genre | : Food habits |
ISBN | : 9783631727829 |
This book analyses the interaction between food, self-conceptions and region using three thematic streams: Food and Region, Food and the Imagination, and Alienation and the Handling of Food. It reflects on important questions concerning the impact on our lives of places of food production in an increasingly industrialised and globalised world.
Author | : Institute of Medicine |
Publisher | : National Academies Press |
Total Pages | : 418 |
Release | : 2012-09-10 |
Genre | : Medical |
ISBN | : 0309259363 |
Globalization of the food supply has created conditions favorable for the emergence, reemergence, and spread of food-borne pathogens-compounding the challenge of anticipating, detecting, and effectively responding to food-borne threats to health. In the United States, food-borne agents affect 1 out of 6 individuals and cause approximately 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths each year. This figure likely represents just the tip of the iceberg, because it fails to account for the broad array of food-borne illnesses or for their wide-ranging repercussions for consumers, government, and the food industry-both domestically and internationally. A One Health approach to food safety may hold the promise of harnessing and integrating the expertise and resources from across the spectrum of multiple health domains including the human and veterinary medical and plant pathology communities with those of the wildlife and aquatic health and ecology communities. The IOM's Forum on Microbial Threats hosted a public workshop on December 13 and 14, 2011 that examined issues critical to the protection of the nation's food supply. The workshop explored existing knowledge and unanswered questions on the nature and extent of food-borne threats to health. Participants discussed the globalization of the U.S. food supply and the burden of illness associated with foodborne threats to health; considered the spectrum of food-borne threats as well as illustrative case studies; reviewed existing research, policies, and practices to prevent and mitigate foodborne threats; and, identified opportunities to reduce future threats to the nation's food supply through the use of a "One Health" approach to food safety. Improving Food Safety Through a One Health Approach: Workshop Summary covers the events of the workshop and explains the recommendations for future related workshops.
Author | : The International Culinary Schools at The Art Institutes |
Publisher | : John Wiley & Sons |
Total Pages | : 884 |
Release | : 2008-07-15 |
Genre | : Cooking |
ISBN | : 0470410760 |
Presents more than four hundred authentic recipes from countries around the world along with information on land, history, food, and cooking techniques for each region.
Author | : Rajeev Bhat |
Publisher | : John Wiley & Sons |
Total Pages | : 602 |
Release | : 2017-04-24 |
Genre | : Technology & Engineering |
ISBN | : 111907276X |
Sustainability Challenges in the Agrofood Sector covers a wide range of agrofood-related concerns, including urban and rural agriculture and livelihoods, water-energy management, food and environmental policies, diet and human health. Significant and relevant research topics highlighting the most recent updates will be covered, with contributions from leading experts currently based in academia, government bodies and NGOs (see list of contributors below). Chapters will address the realities of sustainable agrofood, the issues and challenges at stake, and will propose and discuss novel approaches to these issues. This book will be the most up-to-date and complete work yet published on the topic, with new and hot topics covered as well as the core aspects and challenges of agrofood sustainability.