Haccp & Sanitation in Restaurants and Food Service Operations
by Lora Arduser and Douglas R. Brown
I'm a Short Order Cook Not a Miracle Worker
by Creative Juices Publishing
Lost Restaurants of Louisville
by Stephen Hacker and Michelle Turner
Este volumen identifica las interacciones que deben tener lugar para que el sistema se ajuste regularmente a las necesidades cambiantes de las partes interesadas nacionales e internacionales, para inspirar confianza y mantenerlos bien informados sobre sus responsabilidades. Se centra en la transparencia de la comunicación con los consumidores y los operadores de empresas alimentarias, y su integración en el sistema de control de alimentos. La Herramienta de evaluación del sistema de control de...
Food Security in the 21st Century (Adamantine Studies on the 21st Century, No. 20.)
by Brian Burrows and Paul Newbury
United Kingdom Drinking Habits (Key Note Report S.)
Food Processing
In food processing, thermal operations are the most common and conventional methods for obtaining and treating different products. This book covers basics and advances in thermal processing of food. These include drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating, in terms of food engineering and process design aspect. It further describes theoretical aspects, the basics of rate kinetics, and their application for the analysis of food qualit...
Guide to Food Regulations in the United Kingdom
Biotechnological Tools for Increasing Productivity of Pulse Crops
by Rathor
The International Markets for Meat (The international markets for meat)
by World Trade Organization
The Drink Pocket Book
The Specified Risk Material Regulations 1997 (Statutory Instruments, 1997 2965)
This book offers a comprehensive analysis of the Common Agricultural Policy which imposes high costs on taxpayers and consumers yet has proved very difficult to reform. Particular emphasis is placed on new developments affecting the shape of the CAP, including the outcome of the GATT Uruguay Round negotiations, Eastern enlargement, and developments in environmental policy. A distinctive feature of the book is the attention given to situating European agriculture within its global context and in...
Food and Aviation in the Twentieth Century (Food in Modern History: Traditions and Innovations)
by Dr Bryce Evans
Established by New York stockbroker Juan Trippe in 1927, the story of Pan Am is the story of US-led globalisation and imperial expansion in the twentieth century, with the airline achieving the vast majority of ‘firsts’ in aviation history, pioneering transoceanic travel and new technologies, and all but creating the glitz, style and ambience eulogised in Frank Sinatra’s ‘Come Fly with Me’. Bryce Evans investigates an aspect of the airline service that was central to the company’s success, its...
From the co-founder of Plated, the home delivery food service, an inspirational business title that is a call-to-arms and investigation into the industrial American food complex. In early 2012, Nick Taranto was twenty-seven years old, recently married, and fresh out of the Marine Corps. He moved back to New York City, started working on Wall Street, and put on twenty pounds in under six months. He was pasty, overweight, and depressed - and he knew there had to be a better way to eat (and live)....
This book presents contemporary case studies on selected Italian food and wine products to explore how traditional production and consumption models address and adapt to the sustainability challenges in the Italian high-excellence agri-food sector. Sustainability in High-Excellence Italian Food and Wine adopts a transaction cost economics approach, which is applied to five case-study chapters, each focusing on a key Italian agri-food product: Parmigiano Reggiano, Mozzarella di Bufala Campana,...
IL SETTORE IMMOBILIARE COMMERCIALE E INVESTIRE IN ATTIVITA' COMMERCIALI per principianti e esperti
by Lucas V and Lucas Vasquez