Food keeps us alive and well. Food can be fun. It also serves as a way for people to socialise, over a well-prepared meal. The production, preparation, and presentation of the food we eat includes a variety of fascinating people and processes. Do you like learning more about food-how people grow and prepare what you see on your dinner table, or how restaurants REALLY work? Can you imagine yourself one day seeking a challenging, rewarding job that involves food? You may be the perfect candidate for a career with food! This book features a variety of jobs that involve food, from cheesemaker and chocolatier to restaurant owner and food critic. Come explore the backgrounds of the women within these fields and more! You'll also get a sneak peek into their real lives and how their careers affect their families, as well as the personality traits and physical and mental abilities needed to do these jobs.
Foodservice Equipment: An Internet Guide
Nutrition for Foodservice and Culinary Professionals
Nutrition for Food Service and Culinary Professionals
Nutrition for the Foodservice and Culinary Professionals
A practical textbook on nutrition as it relates to personal health, foods and food preparation, menu planning and recipe modification, and marketing of menu items in hotels, restaurants, and institutions.
Simply the best nutritional reference for professionals on the market today, this bestselling handbook is now easier to use than ever.
Principles of Food, Beverage, and Labor Cost Controls for Hotels and Restaurants: Student Workbook
Lund Dinner Business ntertainme TD Sportatir How to have successful company ou and a life ! * 23.57 123.911-36 256-32 Bill Marvin There's GOT to be an easier way to run a. Front Cover.
The Menu and the Cycle of Cost Control
Developed to free the trainer/educator from tedious class research and documentation of service standards, the Associate Program is designed to be the backbone of service training.