Books In Print 2004-2005 PDF Download
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Author: Ed Bowker Staff
Publisher: R. R. Bowker
ISBN: 9780835246422
Category : Reference
Languages : en
Pages : 3274
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Book Description
Author: Ed Bowker Staff
Publisher: R. R. Bowker
ISBN: 9780835246422
Category : Reference
Languages : en
Pages : 3274
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Book Description
Author: Rose Arny
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 816
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Book Description
Author: NRA Educational Foundation
Publisher: Wiley
ISBN: 9780471478034
Category : Technology & Engineering
Languages : en
Pages : 0
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Book Description
This text, with its streamlined and simplified content, covers principles necessary to maintain food safety within a foodservice operation. It reflects the latest FDA Food Code and prepares people for the ServSafe® Food Protection Manager Certification Exam. Heavily illustrated, this full-color book provides useful pedagogical tools for understanding food-safety knowledge, essentials, and fundamental concepts.
Author: National Restaurant Association
Publisher: Prentice Hall
ISBN: 9780132100663
Category : Bars (Drinking establishments)
Languages : en
Pages : 0
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Book Description
Includes detachable examination answer sheet in front of book.
Author: NRA Educational Foundation
Publisher: Wiley
ISBN: 9780471478027
Category : Technology & Engineering
Languages : en
Pages : 512
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Book Description
With a new look and design, the Third Edition of ServSafe Essentials offers significantly new, simplified, streamlined content to make complicated concepts easer to learn and easier to manage. Content has been revised to include updates from the recently released 2003 supplement to the 2001 FDA Food Code, as well as new science-based and industry best practices. Other features include a new section for use and reference by managers at their operation; more visual representation of content through the use of new icons, illustrations and photographs; all new multiple-choice study questions, and more. It prepares students for the ServSafe Food Protection Manager Certification Examination.
Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 3310
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Book Description
Author: John Wiley Spiers
Publisher: John Spiers Company
ISBN: 0979551501
Category : International trade
Languages : en
Pages : 383
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Book Description
Author:
Publisher:
ISBN: 9780935998993
Category : Crime prevention
Languages : en
Pages : 223
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Book Description
Author: Yong Ho
Publisher: Hippocrene Books
ISBN: 9780781810968
Category : Foreign Language Study
Languages : en
Pages : 328
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Book Description
This continuation builds on the material in the earlier book, allowing users to expand their familiarity with Mandarin Chinese. The new audio CD feature is especially helpful to learning and understanding the language as spoken. The ten lessons, although similar in structure to those in the earlier volume, provide a stronger emphasis on grammar and vocabulary. The glossary features vocabulary lists from both volumes.
Author: Lea R. Dopson
Publisher: John Wiley & Sons
ISBN: 1119524997
Category : Technology & Engineering
Languages : en
Pages : 469
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Book Description
Professional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essential for success in any hospitality or culinary business. Food and Beverage Cost Control provides the tools required to maintain sales and cost histories, develop systems for monitoring current activities, and forecast future costs. This detailed yet reader-friendly guide helps students and professionals alike understand and apply practical techniques to effectively manage food and beverage costs. Now in its seventh edition, this extensively revised and updated book examines the entire cycle of cost control, including purchasing, production, sales analysis, product costing, food cost formulas, and much more. Each chapter presents complex ideas in a clear, easy-to-understand style. Micro-case studies present students with real-world scenarios and problems, while step-by-step numerical examples highlight the arithmetic necessary to understand cost control-related concepts. Covering everything from food sanitation to service methods, this practical guide helps readers enhance their knowledge of the hospitality management industry and increase their professional self-confidence.
