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
- Paperback
- Publisher: Wiley (2011)
- ASIN: B005FCJ928
- Average Customer Review: Be the first to review this item
- Amazon Best Sellers Rank: #620,018 in Books (See Top 100 in Books)
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 http://www.routledge.com/books/details/9780080966700/
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