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Strategic questions in food and beverage management
Written in a clear, accessible and distinctive style, this is a comprehensive text for all areas of Food and Beverage, Hospitality, Hotel and Catering Management.
by Roy C. Wood
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Rating: 5.00
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Food and beverage mycology
Preface In the course of studying molds and yeasts and their relationships to food and beverage spoilage and processing, I have observed a great need for the compilation of such information into one book. Too often the student of food ...
by Larry R. Beuchat
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Food and beverage, the Mexican export profiles
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Food and Beverage
by Mill
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Instrumental methods in food and beverage analysis
The biannual review issue of Analytical Chemistry under the topic of Food Analysis is organized by the analyte such as N and protein, carbohydrate, inorganics, enzymes, flavor and odor, color, lipids, and vitamins.
by David L. B. Wetzel, George Charalambous
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Food and beverage service
Written by two of today’s top experts, this invaluable book offers vital information on: Professional serving techniques—procedures for loading, balancing, and unloading trays.
by Bruce H. Axler, Carol A. Litrides
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Food and Beverage Packaging Technology
Now in a fully revised and updated second edition, this volume provides a contemporary overview of food processing/packaging technologies.
by Richard Coles, Mark J. Kirwan
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Improving Food and Beverage Performance
This text will enable managers and students alike to recognise all the contributing factors to a successful food and beverage operation.
by Keith Waller
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Food And Beverage Management
The book is in three volumes and explores the role of food and beverage processes involved in it.
by Anupam Mukherji
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Practical Food and Beverage Cost Control
This book teaches you how to systematically analyze your operations and determine the best course of action.
by Clement Ojugo
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