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e-book
"Food Safety, Sanitation, and Personal Hygiene is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia's foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills. Other books in the series include: Workplace Safety Employability Skills Kitchen Management Meat Cutting and Processing Human Resource Management Baking Ingredients, Nutrition and Labelling Pastry and Plated Dessert Techniques The series has been developed collaboratively with participation from public and private post-secondary institutions"--BC Campus website.
- Subjects:
- Food and Beverage and Food Science
- Keywords:
- Food hling Hygiene Textbooks
- Resource Type:
- e-book
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e-book
"Modern Pastry and Plated Dessert Techniques is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia's food service and hospitality industry. Although created with the Professional Cook and Baker programs in mind, these have been designed as a modular series, and there for can be used to support a wide variety of programs that offer training in food service skills."--BC Campus website.
- Subjects:
- Food and Beverage
- Keywords:
- Textbooks Desserts Pastry
- Resource Type:
- e-book
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Others
The case of Nanjing Street Stall demonstrates the successful inheritance and promotion of Nanjing's traditional food culture through joint marketing. At the same time, it has used online social media to promote its brand culture and attract young consumers.
- Subjects:
- Food and Beverage, Marketing, and Hotel, Travel and Tourism
- Keywords:
- China -- Nanjing (Jiangsu Sheng) Restaurants -- Marketing Hospitality industry -- Marketing Food habits
- Resource Type:
- Others
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e-book
"This book is intended to give students a basic understanding of nutritional information and labelling in the baking industry. In particular, there is a focus on Canadian regulations regarding labelling and merchandising of baked goods, as well as baking for customers with special diets, allergies, and intolerances. Nutrition and Labelling for the Canadian Baker is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia's food service and hospitality industry. Although created with the Professional Cook and Baker programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in food service skills"--BC Campus website.
- Subjects:
- Food and Beverage and Food Science
- Keywords:
- Baking Nutrition Textbooks Labels
- Resource Type:
- e-book
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Others
Jinan Inzone Royal Plaza Hotels launched the Shandong Cuisine Health Banquet to cater to the health-conscious dining trends of middle and high-end business travelers. The banquet combines the health benefits of Shandong Cuisine with the philosophy of Confucianism. Promoted through industry experts and media, the banquet has gained attention and increased the hotel's visibility. However, the hotel faces challenges in maintaining its popularity amidst changing dining trends and may need to continuously introduce new dishes to adapt to market changes and customer needs.
- Subjects:
- Marketing, Hotel, Travel and Tourism, and Food and Beverage
- Keywords:
- Hotels -- Marketing Restaurants -- Marketing Hospitality industry -- Marketing
- Resource Type:
- Others
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MOOC
introduces a number of basic scientific principles underpinning the methodology of cooking, food preparation and the enjoyment of food.
- Subjects:
- Food and Beverage and Food Science
- Keywords:
- Cooking
- Resource Type:
- MOOC
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MOOC
explore key themes in wine history and learn about the methods and resources that historians use to understand the past.
- Subjects:
- Food and Beverage
- Keywords:
- Wine wine making Wine industry
- Resource Type:
- MOOC
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e-book
"This book is intended to give students a basic understanding of the various types and uses of ingredients used in the baking industry, and how certain ingredients, in particular grains and flours are produced, graded and processed in Canada. Understanding Ingredients for the Canadian Baker is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia's food service and hospitality industry. Although created with the Professional Cook and Baker programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in food service skills"--BC Campus website.
- Subjects:
- Food and Beverage
- Keywords:
- Baking Textbooks
- Resource Type:
- e-book
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e-journal
Published by the Wine Business Institute at Sonoma State University, the WBCRJ is the premier outlet for applied wine business research to teach business strategy and leadership. All cases are decision focused and involve real people and events in the global wine business context. Case exhibits include financial statements, making them a highly valuable learning resource. Each issue provides an industry digest of the cases to inform global wine researchers and industry practitioners about cutting-edge challenges and possible solutions.
- Subjects:
- Food and Beverage
- Keywords:
- Wine wine making Wine industry
- Resource Type:
- e-journal
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e-book
Food Service Industry
- Subjects:
- Food and Beverage
- Keywords:
- Food service -- Vocational guidance Food service employees -- Vocational guidance Food service management
- Resource Type:
- e-book
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