Skills Action Plan for the Food and Beverage Sector PDF Download
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Author: New Zealand. Skills Working Group
Publisher:
ISBN: 9780478280654
Category : Beverage industry
Languages : en
Pages : 50
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Book Description
Author: New Zealand. Skills Working Group
Publisher:
ISBN: 9780478280654
Category : Beverage industry
Languages : en
Pages : 50
Get Book Here
Book Description
Author: Geok Bee Teh
Publisher: Springer
ISBN: 9811042411
Category : Education
Languages : en
Pages : 266
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Book Description
This book consists of a collection of selected papers presented at the TARC International Conference 2016 held from 17 to 18 October, 2016. It offers a tool for empowering schools and teachers as a way forward for transforming education.
Author:
Publisher:
ISBN:
Category : Beverage industry
Languages : en
Pages : 60
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Book Description
Author: New Zealand. Department of Labour
Publisher:
ISBN:
Category : Labor
Languages : en
Pages : 140
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Book Description
Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0323915523
Category : Technology & Engineering
Languages : en
Pages : 366
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Book Description
Innovation Strategies for the Food Industry: Tools for Implementation, Second Edition explores how process technologies and innovations are implemented in the food industry, by i.e., detecting problems and providing answers to questions of modern applications. As in all science sectors, Internet and big data have brought a renaissance of changes in the way academics and researchers communicate and collaborate, and in the way that the food industry develops. The new edition covers emerging skills of food technologists and the integration of food science and technology knowledge into the food chain. This handbook is ideal for all relevant actors in the food sector (professors, researchers, students and professionals) as well as for anyone dealing with food science and technology, new products development and food industry. Includes the latest trend on training requirements for the agro-food industry Highlights new technical skills and profiles of modern food scientists and technologists for professional development Presents new case studies to support research activities in the food sector, including product and process innovation Covers topics on collaboration, entrepreneurship, Big Data and the Internet of Things
Author: Isobel R. Contento
Publisher: Jones & Bartlett Publishers
ISBN: 1284078000
Category : Family & Relationships
Languages : en
Pages : 664
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Book Description
"Nutrition education : linking research, theory, and practice, third edition provides a simple, straightforward model for designing effective nutrition education programs that address the personal and environmental influences affecting individual's food choices and assists them in adopting healthy behaviors. Using a six-step process, the third edition integrates research, theory, and practice and provides advice and direction on designing, implementing, and evaluating theory-based nutrition education."--Page 4 de la couverture.
Author: Richard W. Hartel
Publisher: Springer Nature
ISBN: 3031143531
Category : Technology & Engineering
Languages : en
Pages : 400
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Book Description
Careers in Food Science provides detailed guidelines for students and new employees in the food industry to ensure a successful start to their career. Every step towards a rewarding career in this rapidly evolving industry is covered, from which classes to take in college and which degrees to earn, to internships, and finally how to land, and keep, the first job. This book also provides day-to-day examples of what to expect from the many jobs available to help students decide what to do and where to go. This second edition includes nine new chapters covering research chefs, food systems, social justice, food waste, start-ups, sustainability, and management. Several new authors offer fresh perspectives.
Author: John R. Walker
Publisher: John Wiley & Sons
ISBN: 1119762162
Category : Technology & Engineering
Languages : en
Pages : 434
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Book Description
THE RESTAURANT AN AUTHORITATIVE, UP-TO-DATE, AND ONE-STOP GUIDE TO THE RESTAURANT BUSINESS In the newly revised The Restaurant: From Concept to Operation, Ninth Edition, accomplished hospitality and restaurant professional John R. Walker delivers a comprehensive exploration of opening a restaurant, from the initial idea to the grand opening. The book offers readers robust, applications-based coverage of all aspects of developing, opening, and running a restaurant. Readers will discover up-to-date material on staffing, legal and regulatory issues, cost control, financing, marketing and promotion, equipment and design, menus, sanitation, and concepts. Every chapter has been revised, updated and enhanced with several industry examples, sidebars, charts, tables, photos, and menus. The ninth edition of The Restaurant: From Concept to Operation provides readers with all the information they need to make sound decisions that will allow for the building of a thriving restaurant business. The book also offers: A thorough introduction to the restaurant business, from the history of eating out to the modern challenges of restaurant operation A comprehensive exploration of restaurants and their owners, including quick-casual, sandwich, family, fine-dining, and other establishments Practical discussions of menus, kitchens, and purchasing, including prices and pricing strategies, menu accuracy, health inspections, and food purchasing systems In-depth examinations of restaurant operations, including bar and beverage service, budgeting and control, and food production and sanitation An indispensable resource for undergraduate and graduate restaurant and food management services and business administration students, The Restaurant: From Concept to Operation, Ninth Edition is also perfect for aspiring and practicing restaurant owners and restaurant investors seeking a one-stop guide to the restaurant business.
Author: Graham Dodgshun
Publisher: Cambridge University Press
ISBN: 0521156327
Category : Business & Economics
Languages : en
Pages : 765
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Book Description
Now in its sixth edition, Cookery for the Hospitality Industry remains Australia's most trusted and reliable reference for commercial cookery students and apprentice chefs.
Author: Vicky Katsoni
Publisher: Springer Nature
ISBN: 3031294262
Category : Business & Economics
Languages : en
Pages : 693
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Book Description
This book features the second volume of the proceedings of the 9th International Conference of the International Association of Cultural and Digital Tourism (IACuDiT). Held at the Syros Island in Greece in September 2022, the conference's lead theme was ‘Tourism, Travel, and Hospitality in a Smart and Sustainable World’. With a full appreciation of the contributions made by numerous writers toward the progress in tourism research, this book presents a critical academic discourse on sustainable practices in a smart tourism context, stimulating future debates and advancing knowledge and understanding in this critical area of knowledge. It also puts emphasis on the knowledge economy and smart destinations notion. It enacts new modes of tourism management and development and presents chapters on cultural heritage tourism, emerging technologies and tourism consumer behaviour, such as tourism education, location-based services, Internet of Things, smart cities, mobile services, gamification, digital collections and the virtual visitor, social media, social networking, and augmented reality.
