Seafood is one of the most traded commodities worldwide. It is thus imperative that all companies and official control agencies ensure seafood safety and quality throughout the supply chain. Written in an accessible and succinct style, Food Safety in Seafood Industry: A practical guide for ISO 22000 and FSSC 22000 implementation brings together in one volume key information for those wanting to implement ISO 22000 or FSSC 22000 in the seafood manufacturing industry. Concise and highly practical, this book comprises: * a presentation of seafood industry and its future perspectives * the description of the main hazards associated to seafood (including an annexe featuring the analysis of notifications related with such hazards published by Rapid Alert System for Food and Feed - RASFF) * interpretation of ISO 22000 clauses together with practical examples adapted to the seafood manufacturing industry * the presentation of the most recent food safety scheme FSSC 22000 and the interpretation of the additional clauses that this scheme introduces when compared to ISO 22000 This practical guide is a valuable resource for seafood industry quality managers, food technologists, managers, consultants, professors and students. This book is a tool and a vehicle for further cooperation and information interchange around seafood safety and food safety systems. QR codes can be found throughout the book; when scanned they will allow the reader to contact the authors directly, know their personal views on each chapter and even access or request more details on the book content. We encourage the readers to use the QR codes or contact the editors via e-mail ([email protected]) or Twitter (@foodsafetybooks) to make comments, suggestions or questions and to know how to access the Extended Book Content.

These experts and coffee shop owners seek to answer two main questions: 1. What is the one thing they wish they'd known before they started 2. What is the secret to success of their business and of great coffee shops and cafes in general. Some of these owners have just one site and some have multiple sites and worldwide success but all are acknowledged as being exceptional.

After decades of solid growth, the worldwide ocean cruise sector has become a noticeable economic factor and a significant employer. In the way it combines social, technological and natural systems to form its products, cruise tourism is an increasingly attractive area of study particularly with regards to the managerial challenges posed by the interaction of these systems. This book brings together industry know-how, managerial experience and academic rigor to cover some of the most important and interesting managerial challenges associated with ocean cruises.

Traditional food studies textbooks tend to emphasize theoretical concepts and text-based approaches. Yet food is sensory, tactile, and experiential. Food Studies: A Hands-on Guide is the first book to provide a practical introduction to food studies. Offering a unique, innovative approach to learning and teaching, Willa Zhen presents creative hands-on activities that can easily be done in a traditional classroom - without the need for a student kitchen. Major theories and key concepts in food studies are covered in an engaging, tangible way, alongside topics such as food production, consumption, technology, identity and culture, and globalization. A fantastic resource for supporting student engagement and learning, the book features: - practical activities, such as grinding grains to learn about the importance of food technology; working with restaurant menus to understand changes in food trends, tastes, and ingredients; writing food poetry; and many more - pedagogical features such as learning objectives, discussion questions, suggested readings, and a glossary - a companion website offering lesson plans, worksheets, and links to additional resources, found here: https://onlineresources.bloomsbury.com/cw/food-studies/. This is the perfect introduction for students of food studies, anthropology of food, food geography, food hospitality, sociology of food, food history, and gastronomy.

Timely, authoritative, and practical—an incomparable guide to the crucial "difference makers" that keep patrons coming back… When it comes to customer satisfaction, good food served in a timely and attractive manner is only half the story. Restaurant Service takes you beyond those basics to offer a comprehensive guide to important rituals and amenities that make customers feel comfortable and turn a meal into a memorable event. This incomparable how-to guide features:

• Step-by-step guidance on extraordinary table and guest service—from meeting, greeting, and seating, to coat and parcel check, taking reservations, and handling customer complaints
• A comprehensive guide to buying, storing, displaying, preparing, and serving wines, liquors, and other beverages
• Detailed procedures for service setup and administration
• How to feature and serve luxuries and regional specialties that add sizzle to your menu
• ADA requirements and how to comply with them
• And more

Here is the new, completely updated and expanded edition of the indispensable handbook used throughout the hospitality industry since The Laws of Innkeepers first appeared in 1972. Containing all the legal information essential to the successful operation of modern hotels, motels, inns, bed-and-breakfasts, clubs, restaurants, and resorts, the book has been extensively revised by John E. H. Sherry to accomodate the far-reaching changes that have occured since the publication of the revised edition in 1981. Sherry, a practicing lawyer and professor of hotel administration, carries over from the highly praised earlier editions detailed information on the rights and responsibilities of host and guest alike. He cites actual cases-ranging from the amusing and the bizarre to the tragic-as examples, and spells out in precise and readily understandable terms exactly what state and federal law says. Broadening the scope of the book to keep up with recent legal developments, the author includes many new case decisions and sumamries from various jurisdictions. Three chapters devoted to employment law, environmental law and land use, and catastrophic risk liability are among the highlights of the new material. These new sections present recent rulings and case law on such timely topics as age, disability, and AIDS discrimination, as well as sexual harassment; government regulation of toxic and hazardous substances and hotel and resort development; and acts of God and the Public Enemy and terrorism.

Takes students as well as lovers of food preparation beyond the basics to more complex recipes, subtler preparation and plating techniques. It includes both color and black and white photographs to illustrate concepts. Following two introductory chapters which detail the development of modern cookery, modern cooking styles, "mise en place," finishing, and presentation, it goes on to cover sauces; soups; first courses; fish and other seafood; poultry and feathered game; beef, lamb, pork and veal; variety meats, sausages and game; vegetables; and cold foods. Recipes are given in two quantities--4 and 16 portions.

Be My Guest is a language course for pre- and in-service students of Hotel English at the elementary to lower intermediate level.It consists of Student’s Book, Teacher’s Book and audio material on either cassette or audio CD.Written by an author who has considerable experience of teaching this kind of student in France, it focusses on building fluency and vocabulary, and improving grammatical and pronunciation accuracy.The 15 units of the course are each divided into two easy-to-use double page spread lessons and cover the range of communicative situations that hotel workers may find themselves in.

By many measures, restaurants and hospitality make up one of the largest and fastest growing industry sectors in the world. Globally, hospitality can be considered to be a broad and multifaceted sector, ranging from fast food restaurants to fine dining and catering on one side, and hotels, inns resorts and cruise lines on the other. Our exciting new Plunkett's Restaurant, Hotel & Hospitality Industry Almanac offers a comprehensive market research and reference package covering the entire field. Profiles of leading companies in fast food, family restaurants, fine dining, catering, hotels, inns, resorts, cruises, food service, food distributors, information systems and much more are covered in exacting details. The corporate section includes our proprietary, in-depth profiles of 400 leading companies, public and private, in all facets of the industry. You'll find a complete overview, industry analysis and market research report in one superb, value-priced package.

She needed a getaway. What she found was a home.When Louise surprises her boyfriend by returning early from a work trip, safe to say she wasn't expecting to see him in flagrante with another woman. Heart-torn and vowing to stay away from men, when Louise's next project involves restoring an ageing hotel in Italy, she leaps at the chance to get away. Managed by a crew of sextagenarians, the Grand Hotel del Monferrato needs all the love and care Louise can give it. But it's hard to stay focused on the job when her thoughts keep straying to Vito, the reclusive and mysterious neighbour. With his tragic past and her no-romance policy, Louise knows they can't have a future. Yet something keeps pulling the two together... A beautiful romance set in the hills of Turin, perfect for readers of Lucy Coleman and Alex Brown. Praise for An Escape to Remember 'The story was compelling and entertaining, I rooted for the characters and liked the storytelling. Highly recommended.' Reader Review 'Another superb read by the wonderfully talented T.A Williams. Set against the gorgeous backdrop of Italy, this story is rich in both landscape and romance. Louise is a wonderful leading lady who...was a pleasure to get to know during this story. ' Reader Review 'These books always spark joy! It has been wonderful escaping to Italy this week. The descriptions are always mesmerising and so detailed...a really gorgeous read that I would highly recommend.' Reader Review 'T.A. Williams has done it again! What a talent for creating stories that are heart-warming and uplifting. I love these stories set in Italy, with believable characters and lush settings. Can't wait to read the next one!' Reader Review 'What a beautiful book. I'm a sucker for romance and this one pulls on the heart strings in every direction. I couldn't recommend this book more!' Reader Review 'A really lovely, safe and gentle read. If you're looking for an escapist, uplifting read, this one's for you. The writing is as beautiful as the Italian setting. I will be recommending it to friends. Five stars.' Reader Review 'T. A. Williams once again proves why he is the king of Italian set romance! Another simply triumphant story from one of my favourite authors to escape with.' Reader Review 'A beautiful easy read that would be good to take on holiday...I really enjoyed the story, the setting, and the descriptions of food.' Reader Review 'I simply love this author's books, and this one is no different. I am once again blown away by the ability of a book to draw me in so deep that I read it in one sitting.' Reader Review 'A brilliant story...the food descriptions were amazing. A jolly enjoyable read.' Reader Review 'What a great book! I thoroughly enjoyed the story and the wonderful characters along the way. Written really well and kept me up reading!' Reader Review

Plunkett's Airline, Hotel & Travel Industry Almanac is your complete guide to this fascinating industry. The exciting new reference book will give you access to the complete scope of the travel industry, including our famous analysis of major trends; market research; statistics and historical tables; airlines; hotel operators; entertainment destinations such as resorts and theme parks; tour operators; the largest travel agencies; e-commerce firms; cruise lines; casino hotels; car rental; train travel; and much, much more. It contains thousands of contacts for business and industry leaders, industry associations, Internet sites and other resources. We cover airline consolidation and discount airlines; travel and tourism trends in emerging markets such as India and China; and China's rapid development of high speed passenger trains. This book also includes statistical tables, a travel industry glossary, industry contacts and thorough indexes. The corporate profile section includes our proprietary, in-depth profiles of over 330 leading companies worldwide in all facets of the travel industry, public and private. You'll find a complete overview, industry analysis and market research report in one superb, value-priced package.

By many measures, restaurants and hospitality make up one of the largest and fastest growing industry sectors in the world. Globally, hospitality can be considered to be a broad and multifaceted sector, ranging from fast food restaurants to fine dining and catering on one side, and hotels, inns resorts and cruise lines on the other. Our exciting new Plunkett's Restaurant, Hotel & Hospitality Industry Almanac offers a comprehensive market research and reference package covering the entire field. Profiles of leading companies in fast food, family restaurants, fine dining, catering, hotels, inns, resorts, cruises, food service, food distributors, information systems and much more are covered in exacting details. The corporate section includes our proprietary, in-depth profiles of 400 leading companies, public and private, in all facets of the industry. You'll find a complete overview, industry analysis and market research report in one superb, value-priced package.

This volume highlights a broad selection of valuable research work by renowned professionals and scientists from academia and the travel industry, bridging academic perspectives and research with practical applications. It provides a wide-ranging vision of a multitude of trends in the global travel and tourism industry today and in the future. Adopting an integrated and interdisciplinary approach, the contributors examine a diverse selection of topics and share their research and exploratory investigations to frame their implications and outcomes. The volume reflects upon the wide-ranging conceptual approaches to the subject of tourism and includes varying paradigms and perspectives on the core elements of the tourism sector. The overall thrust of the book is to provide a required critical depth to tourism studies and to guide the reader through the fundamental themes of tourism, destination marketing, branding, and management.

A restaurant critic can tell you about the chef. A menu can tell you about the farm-sourced ingredients. Now who's going to tell you about the people preparing your meal? From James Beard Leadership Award winner Saru Jayaraman, Forked is an enlightening examination of what we don't talk about when we talk about restaurants: Is the line cook working through a case of stomach flu because he doesn't get paid sick days? Is the busser not being promoted because he speaks with an accent? Is the server tolerating sexual harassment because tips are her only income? As most corporate restaurants continue to set low standards for worker wages and benefits, a new class of chefs and restaurateurs is working to foster sustainability in their food and their employees. Forked offers an insider's view of the highest-and lowest-scoring restaurants for worker pay and benefits in each sector of the restaurant industry, and with it, a new way of thinking about how and where we eat.

The most comprehensive quantity food production resource on the market. Comprehensive and easy to follow, Food for Fifty provides students and food production professionals with a broad variety of tested quantity recipes, along with valuable tables, charts, and ready-to-use guidelines for preparing and serving quality food in quantity. Author Mary Molt presents the material in an easy-to-use format complete with recipe development information; menu planning guidelines; food safety guidelines; and food product, purchasing, and storage information. First published in 1937, Food for Fifty has been referred to as the bible for quantity food production and recognized as the most comprehensive quantity food production on the market. Designed to function as an invaluable recipe book, a tool for classroom teaching and learning, and a food production resource for commercial kitchens, the book is written with the goal that ideas from culinary publications and the newest recipe books can be produced successfully in quantity by adapting the recipes found in the Food for Fifty. The new edition features approximately 70 new recipes and variations; a full, 4-color design with color photos; updated information related to USDA.gov requirements for K-12 menu development; updated charts and tables; an expanded menu planning section, and more.

This non-traditional New Mexico cookbook has been a bestseller since it was first published a decade ago. B&Bs from across New Mexico shared their favourite recipes including Lavender Pound Cake, Bread Pudding with Rum Sauce, Peach Frangipane Tart, Maggie's Wicked Apple Margarita, Native American Stew, Nana Banana Bread, Cactus Quiche, Chocolate Cherry Muffins and Cimarron's Trail Cookies, among others.