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Food service; Quality control

  • Nutrition for Foodservice and Culinary Professionalsby Karen E. Drummond; Lisa M. Brefere

    John Wiley & Sons, Inc. 2009; US$ 62.50

    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 photographs... more...

  • Managing Food Safety and Hygieneby Bridget Hutter

    Edward Elgar Publishing 2011; US$ 40.00

    Food safety and hygiene is of critical importance to us all, yet, as periodic food crises in various countries each year show we are all dependent on others in business and public regulation to ensure that the food we consume from food, in the retailing and hospitality sectors is safe. Bridget Hutter considers the understandings of risk and regulation... more...

  • Foodservice Manual for Health Care Institutionsby Ruby Parker Puckett

    Wiley 2012; US$ 110.00

    The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health care foodservice departments. This edition of the book—which has become the standard in the field of institutional and health care foodservice—contains the most current data on... more...

  • Knowledge Sharing and Quality Assurance in Hospitality and Tourismby Noel Scott; Eric Laws

    Taylor and Francis 2013; US$ 62.95

    Sir Francis Bacon once wrote, “Knowledge is power.” Knowledge Sharing and Quality Assurance in Hospitality and Tourism provides strategies to grab that power and the competitive edge in the tourism industry through knowledge management (KM) and quality assurance. Leading tourism and hospitality experts offer the latest theory and practical frameworks... more...

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