- New and expanded coverage of green design, including energy and water use, recycling and waste streams, smarter use of space, and LEED "green building" principles
- New information on technology use in foodservice
- Coverage of design in the context of industry trends including mobile foodservice, multichain operators, branding concepts, design for smaller spaces, and integrating cook-chill methods for quality control
- Recent developments in equipment technology and equipment purchasing, financing, leasing, and insuring
- The latest updates on topics including sanitation practices, healthier cooking oils, and regulations such as the Americans with Disabilities Act
Design and Equipment for Restaurants and Foodservice
Chuyên mục sách: Tài liệu & học thuật
Loại sách: Tài liệu miễn phí
Loại hình: Ebook
Người chia sẻ: Thich Tam Pham
Design and Equipment for Restaurants and Foodservice, Third Edition takes a comprehensive approach to planning and developing a restaurant or foodservice space.
02-12-2019
550
Miễn phí
This "go-to guide"encompasses everything from creating a restaurant concept to maintaining a commercial-grade oven, and is unique in its attention to both the front and back of the house.Revised and updated with the latest foodservice industry trends, this new Third Edition features:
Bộ tiêu chí du lịch xanh Quảng Nam
Bộ tiêu chí du lịch xanh Quảng Nam ban hành kèm theo Quyết định số 3570 /QĐ-UBND ngày 04 tháng 12 năm 2021 của Ủy ban nhân dân tỉnh Quảng Nam.
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Emotional intelligence in tourism and hospitality
This book has a skills-based approach and explains how emotional intelligence can be developed in tourism and hospitality students and employees.
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Here is an insightful look into the great changes in the hospitality and tourism industry in China in recent years.
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Accounting and Financial Analysis in the Hospitality Industry
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Foundations of Menu Planning guides readers through the menu planning process in the same order in which a professional menu planner conducts the process.
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Includes more than 4000 entries, with over 1000 of them new to this edition Profiles 100 outstanding personalities connected with travel, tourism and hospitality Describes 300 international and national organisations, with data from over 200 countries
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The key to the success of a company is their ability to co-ordinate the key supply chain i.e their key suppliers and suppliers of suppliers.
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Each chapter contains an example of best practice or a case study and concludes with a summary of lessons learned.
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Financial and economic tools used in the world hospitality industry : proceedings of the 5th International Conference on Management and Technology in Knowledge, Service, Tourism & Hospitality (SERVE 2017), 21-22 October 2017 & 30 November 2017, Bali, Indo
The theme of the conference was "Financial and Economic Tools Used in the World Hospitality Industry".
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Introduction to the Hospitality Industry , Eighth Edition
Readers will have a strong overview of the industry, where it fits into the broader world, the major issues and challenges in the field, and the many possible career paths that await them.
30
Design and Equipment for Restaurants and Foodservice
314866
Thành viên
1141
Sách miễn phí
155
Sách trả phí
42
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