Saturday, October 13, 2012


1. Beer, Food, and Flavor: A Guide to Tasting, Pairing, and the Culture of Craft Beer (Joy of) [Hardcover]

Book Description

Publication Date: October 17, 2012 | Series: Joy of
Tasting notes, menus, and recipes to guide craft beer aficionados and beginners alike in coupling their favorite beers and foods.
Yes, great beer can change your life,” writes chef Schuyler Schultz in Beer, Food, and Flavor. Here is your authoritative guide to exploring the diverse array of flavors found in craft beer—and the joys of pairing those flavors with great food to transform everyday meals into culinary events. Armed with the precise tasting techniques and pairing strategies offered inside, participating in the growing craft beer community is now easier than ever. Beer, Food, and Flavor will enable you to learn about the top craft breweries in your region, seek out new beer styles and specialty brews with confidence, create innovative menus, and pair craft beer with fine food, whether at home or while dining out. 150 color illustrations
Beer, Food, and Flavor: A Guide to Tasting, Pairing, and the Culture of Craft Beer (Joy of) by Schuyler Schultz

2. Food and Beverage Cost Control, Study Guide 5th (fifth) edition Text Only [Paperback]

Product Details

Food and Beverage Cost Control, Study Guide 5th (fifth) edition Text Only by Lea R. Dopson

3. Food and Beverage Management [Hardcove

Book Description

Publication Date: August 7, 2012 | ISBN-10: 0415506905 | ISBN-13: 978-0415506908 | Edition: 5
This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are:
  • Case studies covering the latest industry developments within a wide range of businesses from the UK, the USA and worldwide to help you understand how these ideas work in practice
  • Coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. Issues of how to maintain financial control of a business, handling staff and how to market your operation before discussing ways in which you can deliver quality to the customer
  • It looks at some of the trends affecting the food and beverage industry covering consumers, the environment, ethical concerns as well as developments in technology
  • Updated companion website including case studies, multiple choice questions, PowerPoint slides, revision notes, true or false questions, short answer questions at
It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test the readers' knowledge as they progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.
Food and Beverage Management by Bernard Davis

4. The Beverage Service World [Paperback]

Book Description

Publication Date: September 18, 2000 | ISBN-10: 0133759245 | ISBN-13: 978-0133759242 | Edition: 1
This book covers the fundamental areas of beverage operations—the planning of the bar, bar staffing, legal factors to consider, drink costing, purchasing, receiving, and storage, and beverage production methods as well as mixology. The role of the customer in the success of the business is stressed, helping readers understand the importance of the customer in all aspects of the running of the business. Discussion of prevalence of internal theft and how to develop policies and procedures to control theft. Promotion of responsible drinking is discussed. Management forms are included, assisting readers in the understanding of material as well as in setting up and operating a beverage operation. For those in the beverage operations management field.
The Beverage Service World by Wallace Rande

5. Planning and Control for Food and Beverage Operations [Paperback]

Book Description

Publication Date: May 1, 2009 | ISBN-10: 0866123393 | ISBN-13: 978-0866123396 | Edition: 7
Teach your students the most up-to-date control processes used to reduce costs in food and beverage operations worldwide. In, Planning and Control for Food and Beverage Operations, descriptions of most manually-based control procedures have been replaced with examples using technology. Planning and Control for Food and Beverage Operations explores how planning and control functions can help operations work more efficiently, compete for market share, and provide value to guests. Each chapter also includes many Web-based references to illustrate the concepts discussed in the book.
Planning and Control for Food and Beverage Operations by Jack D. Ninemeier

6. Management of Food And Beverage Operations [Paperback]

Book Description

Publication Date: January 1, 2010 | ISBN-10: 086612344X | ISBN-13: 978-0866123440 | Edition: 5
Management of Food and Beverage Operations has new discussion of food service technology. Goals of Management of Food and Beverage Operations are: To provide an up-to-date introduction for those who are considering a management career in commercial and noncommercial food service. To reinforce basic knowledge and provide fresh perspectives for those who currently manage food service operations. To provide a source of information useful in food and beverage training programs. Contents The Food Service Industry Organization of Food and Beverage Operations Fundamentals of Management Food and Beverage Marketing Nutrition for Food Service Operations The Menu Standard Product Costs and Pricing Strategies Preparing for Production Production Food and Beverage Service Sanitation and Safety Facility Design, Layout, and Equipment Financial Management
Management of Food And Beverage Operationsby Jack D. Ninemeier

7. ManageFirst: Principles of Food and Beverage Management with Answer Sheet (2nd Edition) (Managefirst Program)[Paperback]

Book Description

Publication Date: May 24, 2012 | ISBN-10: 0132725495 | ISBN-13: 978-0132725491 | Edition: 2
This text focuses on PRINCIPLES OF FOOD AND BEVERAGE MANAGEMENT topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives.
The exam can be taken in either a paper-and-pencil or online format. The exam format is selected at the time of purchase.
The text and exam are part of the NRAEF ManageFirst Program from the National Restaurant Association Educational Foundation. This edition is created to teach restaurant and hospitality students the core competencies of the Ten Pillars of Restaurant Management. The Ten Pillars of Restaurant Management is a job task analysis created with the input and validation of the industry that clearly indicates what a restaurant management professional must know in order to effectively and efficiently run a safe and profitably operation. The NRAEF ManageFirst Program training program is based on a set of competencies defined by the restaurant, hospitality and foodservice industry as those needed for success. This competency-based program includes 10 topics each with a Competency Guide, exam, Instructor Resources, certificate and credential.*
This Competency Guide includes a Paper-and-Pencil version of the exam answer sheet.

ManageFirst: Principles of Food and Beverage Management with Answer Sheet (2nd Edition) (Managefirst Program) by National Restaurant Associatio

8. Foods: Experimental Perspectives (6th Edition) [Hardcover]

Book Description

Publication Date: August 9, 2007 | ISBN-10: 0131568531 | ISBN-13: 978-0131568532 | Edition: 6
Capturing the most recent research in food science and technology, this book focuses on the science underlying all aspects of food–including the principles that determine safe storage, handling, and preparation.
Foods: Experimental Perspectives (6th Edition)by Margaret McWilliams

9. Food & Beverage Operations and Supervision/Career Development [Hardcover]

Book Description

Publication Date: 2007
NEW and UNREAD Book with no remainder marks. Developed exclusively for Culinary Arts/The Art Institutes
Food & Beverage Operations and Supervision/Career Development by The Art Institute

10. Managing Service in Food and Beverage Operations (Educational Institute Books) [Paperback]

Book Description

Publication Date: January 1, 2012 | ISBN-10: 086612358X | ISBN-13: 978-0866123587 | Edition: 4
Managing Service in Food and Beverage Operations (Educational Institute Books)
Managing Service in Food and Beverage Operations (Educational Institute Books) by Richard

No comments:

Post a Comment