The Restaurant Managers' and Waiters' Guide Book
by Patrick Caldwell, Michael Rathke, and James Caldwell
There are a number of careers in the environmental sector that can be obtained without a four-year college degree. ""Top Careers in Two Years: Food, Agriculture, and Natural Resources"" provides readers with an overview of various in-demand careers available in this field for those with an associate's degree, comparable certification, and work/life experience.Job profiles include: Agribusiness manager, Agricultural equipment technician, Dairy production manager, Environmentalist, Horticultural t...
The Nestle Company in Salisbury (Industrial Monographs S., #17)
by John Pothecary
Automatic Oven Operator Work Log (Orange Logs/Work Log)
by Orange Logs
Canned Food (Key Note Report S.)
Stability and Shelf-Life of Food (Woodhead Publishing Series in Food Science, Technology and Nutrition, #48)
The stability and shelf-life of a food product are critical to its success in the market place, yet companies experience considerable difficulties in defining and understanding the factors that influence stability over a desired storage period. This book is the most comprehensive guide to understanding and controlling the factors that determine the shelf-life of food products.
Global Food Prices and Domestic Inflation
by Davide Furceri and Prakash Loungani
Food Packaging Migration and Legislation
by Robert Ashby, Ian Cooper, David Thomas, and Phillip Tice
The World Market for Dextrins and Other Modified Starches
by Philip M. Parker
Brine Tank Separator Operator Work Log (Orange Logs/Work Log)
by Orange Logs
THE definitive book for food safety training and certification. The new ServSafe (R) Manager Book, 7/e continues to be ideal for courses that cover the basics, condensed courses, continuing education, and even 1-2 day seminars. The updated book will help readers prepare for the most current ServSafe Food Protection Manager Certification Exam, and more importantly, it will promote adherence to food safety practices on-the-job. Food safety has never been more important to the restaura...
