Food and Beverage Industries: a Bibliography and Guidebook PDF Download
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Author: Albert C. Vara
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 234
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Book Description
Approximately 1000 references (often annotated) primarily about the food industry, but also about the beverage industries. Most references in English. Classified arrangement. Brief explanatory remarks precede the chapters. Appendixes ofpublishers, periodicals, and organizations. Author, title keyword, and subject indexes.
Author: Albert C. Vara
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 234
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Book Description
Approximately 1000 references (often annotated) primarily about the food industry, but also about the beverage industries. Most references in English. Classified arrangement. Brief explanatory remarks precede the chapters. Appendixes ofpublishers, periodicals, and organizations. Author, title keyword, and subject indexes.
Author: Ruth Rama
Publisher: CRC Press
ISBN: 1560222980
Category : Technology & Engineering
Languages : en
Pages : 105
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Book Description
Forget the idea that the food and beverage (F&B) industry is low-tech and slow-changing. The Handbook of Innovation in the Food and Drink Industry goes beyond the traditional perspectives by exploring neglected aspects of technological change in this industry. Economic and managerial aspects of innovation, technological change, new product introduction, and research and development are discussed by leading international specialists in the food and drink industry. Food quality and society, dynamic innovations, the role of biotechnology, and future challenges in the industry are examined clearly in detail. Topics include: • Characteristics of production in the F&B firm • Managements of innovation and the effects on productivity in the F&B firm • Assessment of recent studies on innovation • Internal and external factors of innovation at the firm level • Role of the market and competition • Characteristics and determinates of product innovation • Productivity and innovation effects in the United States food processing industry • Management of knowledge • Innovations in food safety • Innovations in food quality • Biotechnology, information and communication technology (ICT), and the F&B industry • Analysis of the transformation of the Niagara wine cluster in Canada into a regional innovation system • Much more! The Handbook of Innovation in the Food and Drink Industry includes a review of industry literature on innovations, including the most debated topics. Chapters focus on study cases, analyses of large databases and other tools, economic analyses, and crucial survey results. This is a one-of-a-kind text that provides a well-rounded view of the entire industry and where it is heading. The book is carefully referenced and includes tables to clearly present data.
Author: Richard E. Wallace
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 250
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Book Description
Author: Guillermo Etienne
Publisher:
ISBN: 9780595409099
Category : Food handing
Languages : en
Pages : 0
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Book Description
Food safety is one of today's major concerns. One important factor in food safety is cleaning and sanitation of the equipment used in the food, dairy, beverage, brewery and hospitality industry. Cleanliness is a relevant factor; the public consumes more and more prepared or semi-prepared foods. The consequences of contamination can be catastrophic for the public and the economic and legal implications for the producer can be devastating. There have been several large and medium size enterprises bankrupted by a national recall of their contaminated products. This book was prepared with the practical and technical experience of many years working on real cases, improving in general the cleanliness and sanitation of the equipment where the food or beverage was prepared and packed. Know and apply these principles and you will reduce costs and improve cleanliness and sanitation. It is complemented with more than 50 spreadsheets of the most useful and used calculations. It includes an updated bibliography and important commercial references.
Author: John Cousins
Publisher: Hodder Education
ISBN: 1471807975
Category : Cooking
Languages : en
Pages : 580
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Book Description
Understand both the key concepts and modern developments within the global food and beverage service industry with this new edition of the internationally respected text. An invaluable reference for trainers, practitioners and anyone working towards professional qualifications in food and beverage service, this new edition has been thoroughly updated to include a greater focus on the international nature of the hospitality industry. In addition to offering broad and in-depth coverage of concepts, skills and knowledge, it explores how modern trends and technological developments have impacted on food and beverage service globally. - Covers all of the essential industry knowledge, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects - Supports a range of professional food and beverage service qualifications, including foundation degrees or undergraduate programmes in restaurant, hotel, leisure or event management, as well as in-company training programmes - Aids visual learners with over 200 photographs and illustrations demonstrating current service conventions and techniques
Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 364
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Book Description
Author: J. Richard Blanchard
Publisher: Univ of California Press
ISBN: 0520328736
Category : Science
Languages : en
Pages : 748
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Book Description
This title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1981.
Author: Maynard Andrew Amerine
Publisher: University of California, Agriculture and Natural Resources
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 76
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Book Description
Author:
Publisher:
ISBN:
Category : Beverage industry
Languages : en
Pages : 234
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Book Description
Author: Food and Nutrition Information Center (U.S.).
Publisher:
ISBN:
Category :
Languages : en
Pages : 300
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Book Description
