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Author: National Restaurant Association Publisher: Wiley ISBN: 9780471711339 Category : Cooking Languages : en Pages : 150
Book Description
Includes ServSafe Alcohol: Fundamentals of Responsible Alcohol Service with Exam Sheet, an Instructor Guide, Instructor CD-ROM (includes a PowerPoint" Presentation and the popular Showdown! Game), as well the "Evaluating Real-World Scenarios" video or DVD.
Author: National Restaurant Association Publisher: Wiley ISBN: 9780471711339 Category : Cooking Languages : en Pages : 150
Book Description
Includes ServSafe Alcohol: Fundamentals of Responsible Alcohol Service with Exam Sheet, an Instructor Guide, Instructor CD-ROM (includes a PowerPoint" Presentation and the popular Showdown! Game), as well the "Evaluating Real-World Scenarios" video or DVD.
Author: Cynthia A. Roberts Publisher: Greenwood ISBN: 1573563056 Category : Health & Fitness Languages : en Pages : 0
Book Description
Outbreaks of E. Coli and Salmonella from eating tainted meat or chicken and Mad Cow Disease have consumers and the media focused on food safety-related topics. This handbook aimed at students as well as consumers is an excellent starting point for locating both print and electronic resources with timely information about food safety issues, organizations and associations, and careers in the field.
Author: John R. Walker Publisher: John Wiley & Sons ISBN: 1119762162 Category : Technology & Engineering Languages : en Pages : 434
Book Description
THE RESTAURANT AN AUTHORITATIVE, UP-TO-DATE, AND ONE-STOP GUIDE TO THE RESTAURANT BUSINESS In the newly revised The Restaurant: From Concept to Operation, Ninth Edition, accomplished hospitality and restaurant professional John R. Walker delivers a comprehensive exploration of opening a restaurant, from the initial idea to the grand opening. The book offers readers robust, applications-based coverage of all aspects of developing, opening, and running a restaurant. Readers will discover up-to-date material on staffing, legal and regulatory issues, cost control, financing, marketing and promotion, equipment and design, menus, sanitation, and concepts. Every chapter has been revised, updated and enhanced with several industry examples, sidebars, charts, tables, photos, and menus. The ninth edition of The Restaurant: From Concept to Operation provides readers with all the information they need to make sound decisions that will allow for the building of a thriving restaurant business. The book also offers: A thorough introduction to the restaurant business, from the history of eating out to the modern challenges of restaurant operation A comprehensive exploration of restaurants and their owners, including quick-casual, sandwich, family, fine-dining, and other establishments Practical discussions of menus, kitchens, and purchasing, including prices and pricing strategies, menu accuracy, health inspections, and food purchasing systems In-depth examinations of restaurant operations, including bar and beverage service, budgeting and control, and food production and sanitation An indispensable resource for undergraduate and graduate restaurant and food management services and business administration students, The Restaurant: From Concept to Operation, Ninth Edition is also perfect for aspiring and practicing restaurant owners and restaurant investors seeking a one-stop guide to the restaurant business.
Author: National Research Council Publisher: National Academies Press ISBN: 0309175771 Category : Medical Languages : en Pages : 276
Book Description
The use of drugs in food animal production has resulted in benefits throughout the food industry; however, their use has also raised public health safety concerns. The Use of Drugs in Food Animals provides an overview of why and how drugs are used in the major food-producing animal industriesâ€"poultry, dairy, beef, swine, and aquaculture. The volume discusses the prevalence of human pathogens in foods of animal origin. It also addresses the transfer of resistance in animal microbes to human pathogens and the resulting risk of human disease. The committee offers analysis and insight into these areas: Monitoring of drug residues. The book provides a brief overview of how the FDA and USDA monitor drug residues in foods of animal origin and describes quality assurance programs initiated by the poultry, dairy, beef, and swine industries. Antibiotic resistance. The committee reports what is known about this controversial problem and its potential effect on human health. The volume also looks at how drug use may be minimized with new approaches in genetics, nutrition, and animal management.
Author: NCCER Publisher: Pearson ISBN: 0134671147 Category : Technology & Engineering Languages : en Pages : 598
Book Description
This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. This exceptionally produced trainee guide features a highly illustrated design, technical hints and tips from industry experts, review questions and a whole lot more! Key content includes: Basic Safety, Introduction to Construction Math, Introduction to Hand Tools, Introduction to Power Tools, Construction Drawings, Basic Rigging, Basic Communication Skills, and Basic Employability Skills. A new module titled Introduction to Materials Handling has also been added! New printed instructor’s package includes lesson plans, instructor’s copy of trainee guide with an access code to download TestGen software, module exams, PowerPoints®, and performance profile sheets from www.nccerirc.com. Printed Instructors package ISBN: 9780134296340 NCCERconnect – eLearning Series is a new and improved online supplement in XL platform. This unique online course supplement in the form of an electronic book and essential course management tools is delivered through an exceptional user-friendly interface www.nccerconnect.com. NCCERconnect provides a range of visual, auditory, and interactive elements to enhance student learning and instructor delivery of craft training. NCCERconnect ISBNs: Stand Alone Student Access card: 0-13-423592-4 Hardcover Print Core + Student Access card: 0-13-428567-0 Paperback Print Core +Student Access card: 0-13-439192-6
Author: John R. Walker Publisher: Wiley Global Education ISBN: 1119393582 Category : Business & Economics Languages : en Pages : 446
Book Description
Restaurant Concepts, Management, and Operations, 8th Edition takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. A one-stop guide to the restaurant business, the Eighth Edition of Walker’s, Restaurant Concepts, Management, and Operations continues the success of previous editions, providing, in an easy-to-read way, all of the skills and information needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. All of this information will help restaurant owners make the decisions necessary to build a thriving business.
Author: NCCER Publisher: Pearson ISBN: 0134671228 Category : Technology & Engineering Languages : en Pages : 547
Book Description
This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. This exceptionally produced trainee guide features a highly illustrated design, technical hints and tips from industry experts, review questions and a whole lot more! Key content includes: Introduction to HVAC, Trade Mathematics, Basic Electricity, Introduction to Heating, Introduction to Cooling, Introduction to Air Distribution Systems, Basic Copper and Plastic Piping Practices, Soldering and Brazing, and Basic Carbon Steel Piping Practices. Instructor Supplements Instructors: Product supplements may be ordered directly through OASIS at http://oasis.pearson.com. For more information contact your Pearson NCCER Sales Specialist at http://nccer.pearsonconstructionbooks.com/store/sales.aspx. Instructor's Resource Card (978-0-13-340382-4) — Provides access to Instructor Resource Center at www.nccerirc.com. Downloadable instructor resources include PowerPoints, Lesson Plans, Performance Profile Sheets, Test Questions, and TestGen software. Trainee Guide Paperback + NCCERconnect Access Card Package 978-0-13-340934-5 Access Card ONLY for NCCERconnect Trainee Guide (does not include print book) 978-0-13-340395-4 ELECTRONIC Access Code ONLY for NCCERconnect Trainee Guide (must be ordered electronically via OASIS; does not include print book) 978-0-13-340440-1
Author: John F. Mariani Publisher: William Morrow ISBN: Category : Business & Economics Languages : en Pages : 296
Book Description
From stagecoach stops to sushi bars, America Eats Out traces how the entrepreurial spirit of you-gotta-have-a-gimmick has been the driving force behind the restaurant business since hungry hordes first set foot on these shores. 200 black-and-white photographs.
Author: National Restaurant Association
Author: National Restaurant Association
Author: Cynthia A. Roberts
Author: John R. Walker
Author: Sumati R Mudambi
Author: 
Author: National Research Council
Author: NCCER
Author: John R. Walker
Author: NCCER
Author: John F. Mariani