How to Start a Ethiopian Restaurant (How to Start a Ethiopian Restaurant ( Ethiopian Restaurant B, #1)
by James Taylor
Vending and dispensing
Food Truck Business Guide For Beginners
by Ryan Bourdain and Donald Murphy
Governing Food Security
This book has three purposes. Firstly, it offers insights in how law, politics and the right to food contribute to food security in both positive and negative ways. For this purpose, different theories, concepts and methodologies from legal, political, anthropological and sociological sciences are used and developed. Secondly, the book explains that food security and food policies cannot be treated as given, at one level or in one domain only. This is done in different ways: by pointing out the...
Plunkett's Restaurant, Hotel & Hospitality Industry Almanac 2021
by Jack W Plunkett
By many measures, restaurants and hospitality make up one of the largest and fastest growing industry sectors in the world. Globally, hospitality can be considered to be a broad and multifaceted sector, ranging from fast food restaurants to fine dining and catering on one side, and hotels, inns resorts and cruise lines on the other. Our exciting new Plunkett's Restaurant, Hotel & Hospitality Industry Almanac offers a comprehensive market research and reference package covering the entire field....
Trends in Game Meat Hygiene
Game meat, previously often considered as an 'exotic' food, or being relevant only in remote regions, is becoming increasingly popular. In order to provide sufficient quantities of nutritious, wholesome and safe game meat, a number of measures have to be implemented along the food chain- from the forest/field or fenced area where the animals are harvested, to the point of consumption. These involve monitoring and control of diseases of game animals transmissible to man, technology and hygiene of...
An updated guide to effective management in the catering trade. All aspects of catering are included with applications in all sections of the industry from large hotels and quality restaurants to popular, industrial and welfare catering. The book has been revised in line with HCIMA syllabus changes and is particularly suitable for those taking the Food and Beverage Management paper of the HCIMA Professional Qualification.
Frozen Foods (Key Note Report S.)
This follow-up to New York Times bestseller The Food Babe Way exposes the lies we've been told about our food--and takes readers on a journey to find healthy options. There's so much confusion about what to eat. Are you jumping from diet to diet and nothing seems to work? Are you sick of seeing contradictory health advice from experts? Just like the tobacco industry lied to us about the dangers of cigarettes, the same untruths, cover-ups, and deceptive practices are occurring in the food indust...
This is the story of an empire founded on pigs. It tells of how a small town on the River Marden, once prosperous from the wool trade, became famous for its Wiltshire cured ham and bacon, tasty sausages and delicious pork pies. Products loved across the nation and world, and even consumed by royalty. At its peak the C&T Harris factory employed 2,000 people, processing 5,000 pigs a week, producing 100 tonnes of pies, sausages and cooked meats. The Harris brand remained strong by changing hands a...
The easy way to drive your food truck business to success A new generation of street food lovers are lining up at food trucks and food carts. Though the idea is a long-standing part of American and world culture, the street food industry has never enjoyed so much popularity or publicity. With lower start-up costs than traditional "store front" restaurants, food trucks offer a unique opportunity to entrepreneurs in a business climate where credit is tight and capital is scarce. In Running a Food...
Revised and Expanded Edition "For anyone attempting to make sense of the world food crisis, or understand the links between U.S. farm policy and the ability of the world's poor to feed themselves, Stuffed and Starved is indispensable." —Michael Pollan, author of The Omnivore's Dilemma It’s a perverse fact of modern life: There are more starving people in the world than ever before, while there are also more people who are overweight. To find out how we got to this point and what we ca...
Conversations Behind the Kitchen Door is Emmanuel Laroche's collection of dialogues with award-winning chefs from various backgrounds and cultures, sharing their personal experiences of where and why food culture is where it is today. Revisiting his childhood and life as a young adult in France, traveling throughout Europe, and eventually moving with his family to the United States, Emmanuel Laroche infuses his knowledge and curiosity of everything food-related within each page of Conversations...