Nutrition for Foodservice and Culinary Professionals
THIS BOOK IS WRITTEN FOR students in hotel, restaurant, and institution management programs and culinary programs. Practicing management and culinary professionals will find it useful as well. As with previous editions, this is meant to be a practical how-to book tailored to the needs of students and professionals. It is written for those who...
Indra's Net and the Midas Touch: Living Sustainably in a Connected World
We live today in a global web of interdependence, connected technologically, economically, politically, and socially. As a result of these expanding and deepening interdependencies, it has become impossible fully to control -- or foretell -- the effects of our actions. The world is rife with unintended consequences. The first law of human...
Serious Performance Consulting According to Rummler
Praise for Serious Performance Consulting According to Rummler
"Before there was 'lean,' before there was TQM, before there was knowledge management, and before there were any one-minute cures, there was Geary Rummler preaching and practicing performance technology. With Serious...
Frommer's Alaska 2010 (Frommer's Color Complete Guides)
As a child, when my family traveled outside Alaska for vacations, I often met other children who asked, “Wow, you live in Alaska? What’s it like?” I never did well with that question. To me, the place I was visiting was far simpler and easier to describe than the one I was from. The Lower 48 seemed a fairly homogeneous land...
Food Safety Control in the Poultry Industry
The safety of poultry, meat, and eggs continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages on the supply chain. Food Safety Control in the Poultry Industry summarizes this research and its implications for all those involved in supplying and...
Food Carbohydrate Chemistry
Carbohydrates are major components of foods, accounting for more
than 90% of the dry matter of fruits and vegetables and providing for
70-80% of human caloric intake worldwide (BeMiller and Huber 2008).
Thus, from a quantitative perspective alone, carbohydrates warrant the
attention of food chemists. From the standpoint of food...
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