Colorful, festive, and filled with imaginative ideas, this superb Christmas cookbook features cakes, cookies, and other holiday favorites, plus full-course menus, great gift ideas, and much more.

Full color photographs and B & W illustrations throughout

The importance for a proper, adequate and balanced diet both in the context of general health and in relation to work would hardly need emphasis. Good nutrition not only contributes to improved health and greater welfare but also provides for improved work performance and productivity. The ILO has been concerned for well over a half century with the subject of nutrition of workers and its experience in this area is proven. In 1971 a joint FAO/ILO/WHO meeting recommended the need to intensify efforts and activities to increase awareness and to prepare a simple and practical manual covering the basic principles of workers' feeding and methods for the establishment and operation of workers' feeding programmes. Hence this manual which we hope will meet this long felt need and promote greater interest and effort by national authorities, employers and workers in the development, management and operation of canteens and other types of food services for workers.

This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility--with more attention to the equipment--rather than emphasizing either front of the house or back of the house.

New friendship is just a stay away . . . 'Heart-warming, uplifting and utterly sweet, this book certainly lives up to its sunny name' reader review 'What a truly stunning read this book is . . . Heart-warming and beautifully written' reader review 'Books like this make me realise again why I love reading' reader review 'Would recommend this series and can't wait for book 4 later in the year!!' reader review 'I love this book. I have read the others in the series but I think this is my favourite so far' reader review 'Just a wonderful lovely sweet book' reader review 'What a brilliant read, not that I expected anything less, I've loved this series so far' reader review 'An excellent and highly enjoyable read' reader review 'Brilliant escapism' reader review 'A good cozy read!' reader review If you love Lucy Diamond, Phillipa Ashley, Sue Moorcroft and Holly Martin, you'll LOVE Erin Green's novels of love, life and laughter! ............................................... New friendship is just a stay away . . . Pippa has long felt like the odd one out in her family. Taking a job driving a mobile bakery van around Shetland's villages gives her a sense of freedom and purpose, but also makes her realise how much she wants to belong. Natalia has recently returned to Lerwick hoping to reconnect with an old flame. But she's engulfed by loss and rejection when she hears that he's moved on, and Natalia's world is turned upside down. Autumn is dedicated to her job in hospitality and relishes her role as general manager of Lerwick Manor's new hotel. No guest request is too big or too small, but her own unrelentingly high standards could push Autumn to her limits. Will the beauty of Shetland help these three women find the friendship, support and healing that they all need? ............................................... 'A warm, funny, uplifting writer to celebrate!' KATIE FFORDE 'A lovely, heart-warming story . . . I was hooked!' CHRISTINA COURTENAY 'A delightful tale of friendship, family and love' JENNI KEER Don't miss any of Erin Green's gloriously uplifting reads in Lerwick - look out for From Shetland, With Love; From Shetland, With Love at Christmas and A Shetland Christmas Carol - perfect for any season! You are invited to holiday at gorgeous Rose Cottage - where friendship, home comforts and romance are guaranteed . . . look for New Beginnings at Rose Cottage - out now! 'Utterly charming . . . an uplifting and optimistic story' Hot Brands Cool Places If you don't ask you'll never know . . . don't miss Taking a Chance on Love - out now!

CONTENTS - PREFACE - I. MILK AND MILK PRODUCTS - II. CACAO, CHOCOLATE PRODUCTS, COFFEE, AND TEA - III. CANNED FRUITS, VEGETABLES, SOUPS, AND DRIED FRUIT - IV. FOUNTAIN SUPPLIES, CRUSHED FRUITS, FLAVOR COMPOUNDS, FOOD COLORS, BEVERAGE PREPARATIONS - V. GELATIN AND PUDDING DESSERTS - VI. BAKERY PRODUCTS, FOOD SPECIALTIES AND PREPARED CAKE FLOURS - VII. BAKERS' PIE FILLINGS - VIII. BAKING POWDERS - IX. MAYONNAISE, SAUCES AND CONDIMENTS - X. ANALYSES AND TESTS - APPENDIX - WEIGHTS AND MEASURES -

The only complete, in-depth guide to contemporary on-premise catering principles and practices

On-premise catering is an essential part of the fast-growing catering and events industry, and this is the only guide that covers all the essential skills and knowledge a professional needs to succeed in the field. Written by three top catering experts and educators, "On-Premise Catering" is the definitive guide to catering in hotels, banquet halls, wedding facilities, conference centers, private clubs, and other venues.

This new "Second Edition" has been thoroughly updated and revised to cover modern technological trends in the industry, including online marketing, social media, and digital proposals, as well as modern decor, effective menu writing, catering in stadiums and casinos, and more.Fully updated to keep pace with current industry trends and practicesCovers all aspects of on-premise catering, from food and beverage service, room setup, and decor, to staffing, marketing, and financial controlsIdeal for caterers, event professionals, chefs working in on-premise facilities, and students in culinary, hospitality, and foodservice management programs

On-premise catering requires a broad range of knowledge, from accounting and marketing basics to event coordination and management skills, and this book provides all the information students and professionals need to succeed in this exciting and dynamic field.

'Management by Menu' is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the 'big picture' of the operation of a restaurant.

The most complete, up-to-date guide available to starting and running an off-premise catering business

For nearly two decades, "Off-Premise Catering Management" has been the trusted resource professional and aspiring caterers turn to for guidance on setting up and managing a successful off-premise catering business. This comprehensive reference covers every aspect of the caterer's job, from menu planning, pricing, food and beverage service, equipment, and packing, delivery, and set-up logistics, to legal considerations, financial management, human resources, marketing, sanitation and safety, and more. This new third edition has been completely revised and updated to include the latest industry trends and real-life examples.New content includes information on "green" catering, contemporary food trends, website development, social media marketing, the latest in commercial kitchen equipment and budgeting and accounting software, and much more Throughout the book, sample forms, schedules, and checklists illustrate real-world examples of key catering practices, and Study Questions at the end of each chapter help reinforce key concepts

Whether you are just starting out, growing your operation, or working to maintain standards of excellence in an already-successful off-premise catering business, "Off-Premise Catering Management, Third Edition" is the only guide you'll need.

Owning a B&B is the dream of many ... More and more people are considering downshifting. Buying a property that can pay for its own upkeep and give you a comfortable lifestyle is a popular option. Not only has the interest grown in becoming a B&B proprietor, so has the interest by the public in the B&B as a viable short-break option. With this rise in popularity, however, come expectations, and this is where this book comes in. - It will help you: - Determine who your customers are - Manage the necessary financial tools - Ready your house for B&B service, or help you buy/build a new one - Successfully market your property - Ensure you make a profit from your enterprise. In short, everything you need to know to make your B&B a truly special place to stay! This book has been written for would-be and current B&B owners. It can be used as a short course giving invaluable insights for the experienced and inexperienced alike.

Setting the standard for menu management--newly updated

Management by Menu, Fourth Edition presents the menu as the central influence on all foodservice functions. This unique approach clearly outlines both the "big picture" behind a well-run foodservice operation, and the practical details of costing, planning, analyzing, purchasing and production, beverage management, promotion, and service. Both students and working managers will come away from this book able to clearly develop a menu and effectively use it as a management tool.

Thoroughly updated with the latest changes affecting the industry, this Fourth Edition has also been revised to give readers a more hands-on learning experience. Sample menus, mini-case studies, self-test review questions, and other new features lead to greater interactivity and engagement with the material. Coverage of new, helpful technologies is now integrated throughout the book. This Fourth Edition also includes new coverage of:

Nutrition, health, diets, and the new Food Pyramid, all appearing wherever relevant

How the foodservice industry has advanced over the past ten years, including specific segments and demographic supporting data

Innovative menu pricing strategies, featuring non-cost approaches such as pricing by sales potential or margin analysis

Today's menu building software, offering a variety of examples and tools

Ethical leadership in restaurant management, discussed in an entirely new chapter

A newly created Study Guide provides several additional resources to help readers review the material and exercises to test their knowledge of key topics and concepts

A dynamic guide for today's foodservice industry, Management by Menu, Fourth Edition sets the standard for understanding menu management.

An innovative and cross-cutting approach to Hospitality that examines the fundamentals of the subject in a concise and commendable way. Roy Wood's academic and practitioner expertise is brought to bear on this succinct synthesis of the subject that will quickly become a must read for all students and academics in the hospitality area. - Professor Stephen J. Page, Bournemouth University Hospitality Management: A Brief Introduction is designed for undergraduate and postgraduate students studying hotel and hospitality management and hospitality studies. The book includes coverage of the principal areas of functional management in hospitality including: employee relations accommodation management food and beverage management marketing and sales industry structure and strategy the nature of management roles hospitality management education future trends in the field. Roy Wood uses a wide range of established and contemporary research and reflects critically on its subject, including from the perspective of the hospitality consumer, to ensure that readers gain wide awareness of the realities and challenges of the hospitality industry.

A must-have book for thirty years, and now in its sixth edition, Cookery for the Hospitality Industry remains Australia's most trusted and reliable reference for commercial cookery students, apprentice chefs and those studying vocational courses in schools. It covers the essential skills, methods and principles of cookery as well as the core competencies listed within the Australian National Training Package for Commercial Cookery. This book provides trade apprentices and commercial cookery students with everything they need to know to achieve trade status and more. It is the only textbook that genuinely addresses the needs of Australian students by covering Australian qualifications and reflecting Australian conditions, ingredients and our unique cuisine.

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.

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.

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

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.