Definitive, up-to-date coverage of nutrition "Nutrition for Foodservice and Culinary Professionals" is the essential resource for the most complete, up-to-date information on nutrition and diet. New and expanded material in this Fifth Edition addresses such topics as biotechnology, vitamins, minerals, and organic foods. Many new tables and figures ...
This "Fifth Edition" provides comprehensive coverage of the principles, theories, human relations techniques, and decision making skills that are required to manage a workforce to profitable results. It helps managers satisfy obligations to owners, customers, and employees while maintaining a positive work climate, developing job expectations, ...
What melts in your mouth and not in your hands, plumps when you cook it, and comes in more than forty-eight scrumptious flavors? Give up? The correct answer is: Science! With The Science Chef you'll learn loads of basic science by doing fun, easy-to-perform cooking projects. And you get to eat the results when you're finished! Why do onions make ...
So You Want to Be a Chef? introduces readers to the vast number of jobs in foodservice and cooking. The book offers a realistic approach to career tracks, job duties, hours and working conditions, qualifications, and employment and promotion opportunities. Realistic and Practical approach to career tracks, job duties, hours and working conditions, ...
Tasty, educational, and totally hands-on! (All the ingredients kids need for tons of healthy fun). Mmmmmm. In the mood for a Tropical Chicken Kabob? How about a scrumptious Blueberry Power Snack Turnover? This delightfully clever cookbook-from the authors of the hugely popular Science Chef books-combines delicious recipes, kid-friendly activities, ...
A tasty tour of food and history, from the pilgrims to the present The U.S. History Cookbook is a scrumptious survey of periods and places in U.S. history, served up with a mixture of fun facts, food timelines, and kid-friendly recipes. From the flavors of the first Thanksgiving to the taste of those great tortillas at the Alamo, and from the Baby ...
Discover the delicious answers as you satisfy your hunger for science! The Science Chef Travels Around the World is serving up a feast of fun with over 60 easy-to-do food experiments and recipes. Come and join the adventure! You'll travel to 14 fascinating countries-starting in Canada and ending in Ghana-and along the way you'll explore the ...
Updated and revised to address current concerns about nutrition throughout the life cycle, "Nutrition for Foodservice and Culinary Professionals, Seventh Edition" successfully covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Bursting with a full-color design and plenty of ...
A dictionary that contains many current nutrition terms. This work covers all aspects of nutrition from medical terms to basic foods to such diverse dietetic practice areas as research, communications and private practice. It includes: 4000 entries, all cross-referenced; comprehensive definitions; and charts and illustrations to enhance the ...
This title covers all areas related to managing employees in foodservice and hotel operations, from communication, recruitment, and training to performance evaluation, discipline issues, and delegation. Each chapter features new, up to date material. It includes expanded coverage of hospitality organizations through case studies and hotel industry ...
Simply the best nutritional reference for professionals on the market today, this bestselling handbook is now easier to use than ever. The third edition covers an encyclopedic range of topics, from nutrition fundamentals to menu planning to marketing a nutrition program. Hot new topics include food additives, antioxidant nutrients and ...
This Fifth Edition provides comprehensive coverage of the principles, theories, human relations techniques, and decision making skills that are required to manage a workforce to profitable results. It helps managers satisfy obligations to owners, customers, and employees while maintaining a positive work climate, developing job expectations, ...
Cool activities and tasty recipes that teach kids math The creators of The Science Chef now whip up a smorgasbord of math fun. The only kid's cook book to focus exclusively on math, The Math Chef is full of simple, fun math activities and recipes that teach kids important math skills like English and metric measurement, multiplication, division, ...
A handbook for foodservice professionals covering a range of topics from nutrition fundamentals to menu planning to marketing a nutrition programme. This edition also includes such topics as: food additives, antioxidant nutrients and phytochemicals, trans-fatty acids, percentage of calories from fat, and creative approaches to pureed food. The ...
This book covers all areas related to managing employees in food service and hotel operations, from communication, recruitment, and training to performance evaluation, discipline issues, and delegation. Each chapter features new, up-to-date material. It provides an expanded coverage of hospitality organizations through case studies and hotel ...
From developing resumes and getting the job to getting the most out of an internship, this guide is an ideal resource for anyone engaged in field work experience in hotels, restaurants, or institutional foodservice. It focuses on learning the job, helping to connect theory with real-world experiences, and ultimately be a proactive participant in ...
"So You Are a Chef: Managing Your Culinary Career", with CD-ROM is the ultimate career guide for student and professional chefs. Whether you're seeking a job fresh from culinary school or completely changing your career path, this book will make it easy for you to brave today's intimidating culinary job market. Find expert advice on the culinary ...
Retaining Your Foodservice Employees is the second in a series of three books by Karen Eich Drummond on Foodservice Employee Management. The other two titles are Staffing Your Foodservice Operation and Disciplining Your Foodservice Employees. Employee turnover represents a major concern for foodservice operators - particularly when you consider ...
This revision of the most successful textbook in supervision for the hospitality industry covers current topics such as managing a diverse workforce, and is reorganized into three sections focusing on leadership, human resources, and management.
Addressing employee discipline in the US food industry by examining it from traditional as well as contemporary perspectives, this handbook takes foodservice managers step-by-step through the disciplinary process, and also discusses the legal and preventative aspects of discipline.
Cook up a heaping dish of culture with tasty recipes from American immigrants. Who knew culture could be so delicious? In "The Coming to America Cookbook", you'll discover how America's immigrants have lived and dined over the centuries. This scrumptious survey of a wide variety of cuisine - Mexican, Irish, Chinese, Moroccan, Turkish, Ethiopian, ...
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