- Table View
- List View
Food, Labor, And Beverage Cost Control: A Concise Guide
by Edward E. SandersFood, Labor, and Beverage Cost Control: A Concise Guide
Food Medication Interactions
by Zaneta M Pronsky Jeanne Patricia CroweThe 16th edition (2010) of the Foremost Drug-Nutrient Interaction Resource with over 90 new drugs added, reference tables such as lab values, potassium sources, grapefruit-drug interactions, drug-alcohol interactions and many others revised and updated.
Food Microbiology: An Introduction
by Thomas J. Montville Karl R. Matthews Kalmia E. KnielThis textbook presents authoritative coverage in a format designed to facilitate teaching and learning. Encourages students to venture beyond memorization and think critically to gain a broader conceptual understanding of food microbiology and acquire the understanding and skills necessary to ensure the safety of tomorrow's food supply. Introduces the genetics and molecular mechanisms important for the understanding of foodborne microbes. Includes expert perspectives on parasites, viruses and prions, and non-thermal processes. Incorporates instructors' input to further clarify complex topics in the field of food microbiology. Presents explicit learning goals to focus students on the core principles of food microbiology.
Food, Nutrition and Culinary Arts
by Mary Anne Eaton Janet RouslinNutrition textbook for undergraduates
Food, Nutrition & Wellness
by Roberta Larson DuyffMotivate your students to develop healthy eating and fitness habits withGlencoeFood, Nutrition, & Wellness! Authored by a prominent member of theAmerican Dietetic Association Based on the latest in nutrition science and research Writtten in accessible style with many activities to provide applications, practice, and involvement Offers recipes for both All-American favorites and International dishes Focuses on nutrition basics, food prep, and kitchen basics (including a strong focus on safety and sanitation) Illustrates food prep process step-by-step inhow-to features Supports project-based learning with unit-long, hands-on applications Provides point-of-use academic integration (math, science, and English language arts) to help teachers meet Perkins mandates
Food Processing: Principles and Applications (3rd Edition)
by J. Scott Smith Y. H. HuiRenowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. Ideal as an undergraduate text, Food Processing stands apart in three ways: The expertise of the contributing authors is unparalleled among food processing texts today. The text is written mostly by non-engineers for other non-engineers and is therefore user-friendly and easy to read. It is one of the rare texts to use commodity manufacturing to illustrate the principles of food processing. As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals.
Food Science: The Biochemistry of Food and Nutrition
by Kay Yockey Mehas Sharon Lesley RodgersIn Food Science: The Biochemistry of Food and Nutrition students learn to use the scientific method as they study the biological and chemical basis of food and nutrition. The text combines scientific principles with real-life applications of food preparation and nutrition. It is taught by the Family and Consumer Sciences teacher, a Science teacher, or by the two together. Students will learn to apply scientific principles of food and nutrition as they explore foods and nutrition using basic scientific equipment. Measurement, use of equipment, problem solving, reasoning skills and writing are emphasized. This flexible text format is adaptable to a one or two semester course.
Food Service Management class 11 - Tamil Nadu Board
by Government Of Tamil NaduFood today is more than the basic need and Food service Management is the need of the hour. This book for Class XI vocational students attempts to introduce Food Service Management at the Higher Secondary Level. The book is an eye opener to students who have interests and acumen to create new food and also manage food service operations. The units in the book focuses on food service operations, basics of food, equipment used, production techniques, cuisines, bakery, food preservation, food hygiene and sanitation and attitudes and personalities, essential for a person working in the food industry.The vision of this book is to bring awareness regarding the hospitality industry which is growing bigger every day and which has definite future prospects.
Food Service Management Theory and Practical class 12 - Tamil Nadu Board
by State Council of Educational Research TrainingThe units in the book deals with managerial aspects like organisation and tools of management and aspects related to quantity food production, service procedures, food and beverage management and food safety and quality, personnel management, marketing and entrepreneurial skills. The pedagogical features in this book are framed in such a way that it would help students and teachers to maximise the value of this text. Each chapter begins with the learning objectives and the concepts are supported with flow diagrams, tables and pictures to enable a complete learning. Do you know? Glossary, Multiple Choice Questions, Question answers are added to aid in preparation of examination and learning. Glossary explains some of the terms dealt in the topics to enable understanding. Teacher and Student activity helps the students analyse and discuss real-time problems with peer groups and mentors. Technological insights are included to give insight to students about how the food service industry is advancing as per times. Technologies insights namely QR Code, you-tube linkages makes learning more interesting and provides a digital access of the topics.
Food Service Management Theory and Practical class 12 - Tamil Nadu Board
by State Council of Educational Research TrainingThe units in the book deals with managerial aspects like organisation and tools of management and aspects related to quantity food production, service procedures, food and beverage management and food safety and quality, personnel management, marketing and entrepreneurial skills. The pedagogical features in this book are framed in such a way that it would help students and teachers to maximise the value of this text. Each chapter begins with the learning objectives and the concepts are supported with flow diagrams, tables and pictures to enable a complete learning. Do you know? Glossary, Multiple Choice Questions, Question answers are added to aid in preparation of examination and learning. Glossary explains some of the terms dealt in the topics to enable understanding. Teacher and Student activity helps the students analyse and discuss real-time problems with peer groups and mentors. Technological insights are included to give insight to students about how the food service industry is advancing as per times. Technologies insights namely QR Code, you-tube linkages makes learning more interesting and provides a digital access of the topics.
Food Supply [On-Level] (Global Issues Series)
by Andrew J. MilsonFood Supply examines the challenges of feeding a world that is home to more than 7 billion people. Every day, nearly 1 billion people go hungry. The causes of food shortages include crop failure, soil depletion, flood, drought, and poor food distribution. <p><p>To address these issues, many aid groups are developing strategies to increase crop yields. Food Supply explains how different countries are meeting the challenges by using a variety of measures, from better fertilizers to improved education for farmers. <p><p> NIMAC-sourced textbook
Food We Eat: Then and Now (Into Reading, Level T #35)
by Debbie CroftNIMAC-sourced textbook <p><p> In the past, people had to grow and make a lot of their own food. They could only buy products that were available locally. These days, advances in transportation and technology allow us to enjoy foods from around the world.
The Fools of Chelm (Fountas & Pinnell Classroom, Guided Reading)
by Dina McClellan Leo BrownNIMAC-sourced textbook
Footprints
by Laurel HicksThe stories in this reader have been selected from the readers of America's past and have been edited, modernized and many character values are woven throughout the stories.
Footprints Without Feet class 10 - NCERT - 23
by National Council of Educational Research and Training"Footprints Without Feet" is a textbook for Class X by NCERT that offers a diverse collection of ten fascinating stories from various authors. These stories span multiple genres and touch upon intriguing themes, such as science fiction, human relationships, societal norms, and the mysteries of life and existence. From the tale of a man who becomes invisible in H.G. Wells' "Footprints Without Feet" to the story of a robot who begins to understand human emotions in "The Fun They Had" by Isaac Asimov, the book captivates its readers with unique perspectives on the human condition. Other stories touch upon issues of identity, moral dilemmas, and the effects of advanced technology on society. Through its rich narrative tapestry, the book encourages students to ponder on complex questions, enhancing their analytical and interpretative skills while providing a delightful reading experience.
Footprints without Feet Supplementary Reader class 10 - JCERT
by Jharkhand Council of Educational Research and Training Ranchi“Footprints Without Feet” is a supplementary reader for Class 10 English. It consists of multiple stories that aim to develop students' reading and critical thinking skills. The stories, which range from personal relationships to adventures, reflect themes that resonate with young learners. One of the stories, “Footprints Without Feet,” is about a scientist who discovers how to make himself invisible and the consequences of his actions. The book encourages students to reflect on broader societal and ethical issues through thought-provoking questions, and its diverse content ensures an engaging learning experience.
For The Record: A Documentary History, Volume 2
by David E. Shi Holly A. MayerFor the Record features 264 primary-source selections―both textual and visual―drawn from a broad range of government documents, newspapers, speeches, letters, and novels. In the Seventh Edition, timely new selections on immigration allow students to better understand the issues of today. For The Record remains an incredible value as a stand-alone and is also the perfect companion reader for the America family of books by co-editor David E. Shi.
For the Birds (Fountas & Pinnell Classroom, Guided Reading)
by Michael Grover Marcie CuffNIMAC-sourced textbook
For the Future!: Science 6. (Panorama #Book Five)
by Michele Riml Linda NewberyNIMAC-sourced textbook
For the Good of the Earth and Sun: Teaching Poetry
by Georgia Heard Lucy Mccormick-CalkinsThe principles of teaching poetry discussed are applicable to any classroom of student poets, regardless of age.
For the Record: A Documentary History of America (Second Edition, Volume #1)
by David E. Shi Holly A. MayerFor the Record: A Documentary History of America is a collection of primary sources intended to supplement textbooks in American history survey courses. It provides a comprehensive yet diverse array of documents that have shaped the American experience, students benefit from studying original sources that historians used to craft their interpretations of the past therefore they develop their own perspectives on the past. Chapter introductions set the stage for the accompanying selections by describing each historical period and highlighting its key issues and actors.
The Foraging Spectrum: Diversity in Hunter-gatherer Lifeways
by Robert L. KellyKelly (Anthropology, U. of Wyoming) describes the remarkably complex structures and practices of foraging cultures, such as those in which members store up good will to tide them over the times they cannot hunt or gather. After a solid introduction to the place of foraging societies in anthropology and anthropological theories about environment and evolution from an point of view, Kelly considers a range of aspects of foraging societies, describing studies on mobility, sharing and exchange, land tenure, group size and reproduction, the roles of men and women, egalitarian and non-egalitarian hunter-gatherers, and of the probable systems of foraging in prehistory. Percheron Press is the reprint imprint of Eliot Werner Publications. Annotation ©2007 Book News, Inc., Portland, OR (booknews.com)