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.

THE definitive book for food safety training and certification With its comprehensive coverage of key food safety concepts, the ServSafe (R) Coursebook 7th edition will completely prepare readers for the ServSafe Food Protection Manager Certification Exam, and, more importantly, it will promote adherence to food safety practices in the workplace. It is the ideal solution for the academic setting, multiple-day training, or individuals in need of more extensive food safety training. Food safety has never been more important to the restaurant industry and its customers. Based on the 2013 FDA Food Code, the ServSafe Coursebook focuses on the preventative measures to keep food safe. The content in the ServSafe Coursebook goes beyond the principles found in the ServSafe Manager Book and adds greater depth and breadth of food safety practices by featuring expanded sections on food defense, high-risk populations, active managerial control, and crisis management. Food safety topics are presented in a user-friendly, practical way with real-world case studies and stories to help readers understand the day-to-day importance of food safety. ServSafe Coursebook is perfect for a 16 week college semester. Developed by the industry, for the industry, ServSafe (R) is a proven way to minimize risk and maximize protection for foodservice owners, employees, and customers. Recognized as the industry standard, ServSafe offers a complete suite of printed and online products and is the most important ingredient to food safety training and certification success.

The most comprehensive career book series available, Opportunities In...explores a vast range of professions to help job seekers find the job thats best for them. Each book offers:

• The latest information on a field of interest
  
• Training and education requirements for each career
  
• Up-to-date professional and internet resources
  
• Salary statistics for different positions within each field
  
• And much more
  

The fast-food industry is one of the few industries that can be described as truly global, not least in terms of employment, which is estimated at around ten million people worldwide. This edited volume is the first of its kind, providing an analysis of labour relations in this significant industry focusing on multinational corporations and large national companies in ten countries: the USA, Canada, the UK, the Netherlands, Germany, Australia, New Zealand, Singapore, and Russia.
The extent to which multinational enterprises impose or adapt their employment practices in differing national industrial relations systems is analysed, Results reveal that the global fast-food industry is typified by trade union exclusion, high labour turnover, unskilled work, paternalistic management regimes and work organization that allows little scope for developing workers' participation in decision-making, let alone advocating widely accepted concepts of social justice and workers' rights.

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

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.

The Management of Hotel Operations adopts an innovative approach to the study of hotel management based on the concept of key result areas. The book identifies and explores the fundamental issues facing the manager - such as profitability, productivity and quality - and examines alternative strategies for achieving successful performance. The authors have drawn both on current industry practice and on recent research and theoretical studies to demonstrate how hotel management can be made more effective. Throughout the text, a hotel is broadly defined to enable comparisons between independent hotels, chain hotels, hostel accommodation and hospitals. The Management of Hotel Operations is an invaluable textbook for students on degree, BTEC Higher and HCIMA Part B courses in hotel management. It also has much to offer managers in industry.

Professional Chef Level 1 Diploma, 2nd edition follows on from the extremely well received 1st edition and ensures learners have the foundation of theoretical and practical knowledge they need to start a successful career. This edition provides clear mapping to Level 1 VRQ units on the revised QCF while maintaining a clear, easy to follow style and the popular pedagogical features such as `Chefs Tips', Health & Safety and `Quality Points'. Building on the previous edition, this textbook boasts updated images and recipes, expanded information on careers and the catering industry, extended glossary and much more!

For the complete blended learning solution this book can be used alongside Professional Chef Online which is designed to support students and tutors and make theory interactive and engaging. This solution offers a host of resources including quizzes, online games, a searchable eBook, bonus recipes, an interactive food map of the British Isles, and over 140 video master chef classes!