Catering Products

  • Cooking as a Chemical Reaction

    Culinary Science with Experiments, 2nd Edition

    By Z. Sibel Ozilgen

    With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition of Cooking as a Chemical Reaction: Culinary Science with…

    Hardback – 2019-06-24
    CRC Press

  • Food and Agricultural Tourism

    Theory and Best Practice, 1st Edition

    By Susan L. Slocum, Kynda R. Curtis

    This book fills a gap in the growing academic discipline of food and agricultural tourism, offering the first multidisciplinary approach to food tourism and the role it plays in economic development, destination marketing, and gastronomic exploration. It provides a comprehensive introduction to the…

    Paperback – 2017-10-26
    Routledge

  • Food Literacy

    Key concepts for health and education, 1st Edition

    Edited by Helen Vidgen

    Globally, the food system and the relationship of the individual to that system, continues to change and grow in complexity. Eating is an everyday event that is part of everyone’s lives. There are many commentaries on the nature of these changes to what, where and how we eat and their…

    Paperback – 2016-04-26
    Routledge
    Routledge Studies in Food, Society and the Environment

  • The Working Garde Manger

    1st Edition

    By Al Meyer

    A creative artist essential to country clubs, resort hotels, convention centers, and cruise ships, the Garde Manger (GM) is responsible for presenting sumptuous dishes to guests who expect tasty foods displayed in a visually appealing manner. In addition to artistic and culinary ability, the GM…

    Paperback – 2012-12-17
    CRC Press

  • Edible Structures

    The Basic Science of What We Eat, 1st Edition

    By José Miguel Aguilera

    Nature converts molecules into edible structures, most of which are then transformed into products in factories and kitchens. Tasty food structures enter our mouths and different sensations invade our bodies. By the time these structures reach our cells, they have been broken back down into…

    Paperback – 2012-10-18
    CRC Press

  • Molecular Cuisine

    Twenty Techniques, Forty Recipes, 1st Edition

    By Anne Cazor, Christine Lienard, Gui Alinat

    Get more recipes, more techniques, more deliciousness! Using methods that may seem more suited to science labs than kitchens, Molecular Cuisine: Twenty Techniques, Forty Recipes unlocks the secrets to the dishes, textures, techniques, and sensations of molecular cuisine. It explores revolutionary…

    Hardback – 2011-10-11
    CRC Press

  • Human Resources in the Foodservice Industry

    Organizational Behavior Management Approaches, 1st Edition

    By Dennis Reynolds, Karthikeyan Namasivayam

    Get up-to-date research and innovative management strategiesOrganizational behavior and human resource management are fundamental aspects in the profitability of any foodservice business. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches examines the latest…

    Paperback – 2007-05-30
    CRC Press

  • More Bear Cookin'

    Bigger and Better, 1st Edition

    By PJ Gray

    Make your kitchen more bearable to burly men with big appetites!Loosen your belts and make room for seconds! PJ Gray, author of Bear Cookin’: The Original Guide to Bear Comfort Foods, is back with More Bear Cookin’: Bigger and Better, serving up another helping of mouth-watering recipes…

    Paperback – 2005-10-19
    CRC Press

  • Knowledge Management in Hospitality and Tourism

    1st Edition

    By Sungsoo Pyo, Ricarda B Bouncken

    When knowledge is properly managed, it's in the hands of those who need it BEFORE they need it. This greatly improves the speed of business operations by eliminating time-consuming information searching! This book will show you how to make any hospitality or tourism related business more efficient…

    Hardback – 2003-10-08
    CRC Press

  • Wine

    A Scientific Exploration, 1st Edition

    Edited by Merton Sandler, Roger Pinder

    Interest in wine science has grown enormously over the last two decades as the health benefits of moderate wine consumption have become firmly established in preventing heart disease, stroke, cancer and dementia. The growth of molecular biology has allowed proper investigation of grapevine identity…

    Hardback – 2002-12-19
    CRC Press

  • The Internet and Travel and Tourism Education

    1st Edition

    By Bob Mckercher, Gary Williams, William Chernish

    Design and implement successful Web-based courses!This wide-ranging book discusses both the micro and macro aspects of using the Internet to enhance your travel and tourism curriculum. The Internet and Travel and Tourism Education offers useful insights for both novices and experienced users. With…

    Paperback – 2001-12-06
    CRC Press

  • Seasoning Savvy

    How to Cook with Herbs, Spices, and Other Flavorings, 1st Edition

    By Alice Arndt

    A unique work dealing in-depth with flavor and flavorings!With the increasing popularity of regional and ethnic cuisines, cooks frequently encounter recipes calling for unfamiliar seasonings. Seasoning Savvy: How to Cook with Herbs, Spices, and Other Flavorings serves as a guide to identifying,…

    Paperback – 1999-07-19
    CRC Press

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