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 | Quick Reference to the 2001 FDA Model Food Code Product# 460544153 Selling for $10 "Lightweight and portable, this streamlined, easy-to-use guide presents the Regulatory Chapters 1-8 of the 2001 FDA Model Food Code. It provides practical, science-based guidance and manageable, enforceable provisions for mitigating risk factors known to cause foodborne illness. Reflecting the latest version of The Code (updated December 2001), this book covers management and personnel; food; equipment, utensils, and linens; water, plumbing, and waste; physical facilities; and poisonous or toxic materials. For working Food Safety professionals and use in food service establishments, retail food stores, nursing homes, and childcare centers." |
 | On Cooking: A Textbook of Culinary Fundamentals Product# 460679343 Selling for $105.33 "Attractively designed and 'extensively' illustrated with color photographs, line drawings, charts, and sidebars, this 'contemporary' introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. For Chefs, Restaurant Managers and others in the food service industry." |
 | Tourism: Principles, Practices, Philosophies, 9th Edition Product# 460680331 Selling for $90.9 "Updated and expanded for the twenty-first century, this classic text remains the #1 introduction to tourism principles and practices Now in its ninth edition, Tourism provides a comprehensive introduction to the world's most rapidly growing industry. Tens of thousands of hospitality and tourism students worldwide have used previous editions of this classic text to launch their professional careers. Written by two internationally recognized experts, this book looks at the travel and tourism industry from a global perspective, offering insights into the economic, political, and social forces that drive and shape tourism. New material in this Ninth Edition includes: * A look at the tourism industry in the twenty-first century * Updated case problems * A current list of Web sites at the end of each chapter * A full-color insert of travel and tourism photographs Completely revised and redesigned with a beautiful, new two-color interior, Tourism examines how different components of the industry work together to create a unified, succes" |
| On Cooking: A Textbook of Culinary Fundamentals Product# 460684773 Selling for $105.33 "Attractively designed and 'extensively' illustrated with color photographs, line drawings, charts, and sidebars, this 'contemporary' introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. For Chefs, Restaurant Managers and others in the food service industry." |
 | Service at Its Best: Waiter-Waitress Training Product# 460685508 Selling for $61.8 The #1 competency-based training guide covers everything a waiter or waitress needs to know to be successful in the today's dynamic and competitive restaurant industry. Softcover. |
| Service at Its Best: Waiter-Waitress Training Product# 460765632 Selling for $61.8 The #1 competency-based training guide covers everything a waiter or waitress needs to know to be successful in the today's dynamic and competitive restaurant industry. Softcover. |