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"Fundamentals of Meal Management" provides an in-depth study of the broad-based management challenge of feeding people safely and nutritiously in today's complex world. Key features include: Extensive examination of the causes of food-borne illness and ways to help assure food safety Discussion of kitchen planning and organization as adjuncts to time and energy management Integration of current dietary recommendations and requirements within the current marketplace Presentation of attractive meals and guidelines for gracious dining Color and black & white photos illustrate discussions and enhance the understanding of principles Margin definitions Study questions WebSite addresses
Written from a cook's perspective, this book helps you choose supplies and provisions to fit your cooking styles and teaches you to plan and execute workable menus at sea, and in harbour. It includes up-to-date information on water, stoves, refrigeration, nutrition, food safety, storage, menu planning and clean up, with a special feature on recipe development and a set of original recipes.
The first in a series of books by Zingerman's co-founding partner Ari Weinzweig examines the basic building blocks of the culture and structure we know now as Zingerman's. These approaches are applicable whether you're running a law office, a library, a restaurant, a record label, a software firm, or an organic farm. They are the behind-the-scenes "secret" stuff that goes into making a very special, sustainable business of any kind. Inc. Magazine calls it one of the Best Books for Business Owners.
Eating Habits Of Man Have Changed Right From The Stone Age To The Modern Age. In Ancient Days Men Used To Take Their Meals At Home, Whereas Today People Are Required To Spend Most Of Their Time In Offices And Other Establishments. This Has Created A Relative Shortage Of Domestic Help And Working Women Can No Longer Entertain At Home Easily. The Size Of Homes Has Also Become Smaller And This Has Created A Demand For Facilities For Entertaining Outside. This Demand Provided In Impetus To Catering Establishments To Extend Their Services And Provide Package Deals In The Form Of Complete Arrangements For Parties, Festivities And The Like.The Development Of The Country In Different Spheres Of Education, Tourism, Health Care, And Modes Of Travel From Road To Railway And Air Has Tremendously Changed The Requirements Of People For Eating Outside Their Homes And Has Generated The Need For Well Planned Catering Facilities. Along With The Change Inpeoples Requirements For Eating And Entertaining Outside The Home, There Has Been An Escalation In The Number And Types Of Catering Establishments. These Have Sprung Up In An Organised Manner, As Well As Unorganized One-Off Operations. In The Vastly Competitive Catering Environment Of Today It Is Imperative For One-Off Operations To Become Organised, And For Organised Establishments To Enlarge The Scope Of Their Activities In A Professional Manner.The Catering Industry Is One Of The Largest Foreign Exchange Earners For The Country, In Addition To Providing Employment Opportunities To People Of Varying Skills. The Nature Of The Industry Also Has The Potential Of Providing Avenues For Self-Employment. To Run Any Catering Establishment, One Should Have The Complete Know-How Of Catering Management To Ensure A Fair Deal To The Customer.The Plan Of This Edition Remains Unchanged And Contains Eight Independent Units Which Have Been Updated Where Necessary. The Units Cover The Complete Range Of Activities In Any Establishment. Unit I Explains The Principles, Functions And Tools Of Management, And Methods Of Optimising The Use Of Resources. Unit Ii Provides Complete Information On Spaces Like Kitchen, Storage And Services Areas. Unit Iii Discusses The Essential Equipment Required In An Establishment Of Any Size; And Suggests Methods Of Selection, Installation, Operation, Purchasing And Maintenance Of Equipment Unit Iv Explains The Characteristics Of Food And How Best They Can Be Purchased, Stored And Used For Food Production And Service. Unit V Discusses The Financial Aspects Of Management And Accounting. Emphasis Has Been Laid On Food Cost Control Measures And Pricing. Unit Vi Provides Complete Information On Personnel Management, Recruitment Of Staff, Employee Benefits And Training. Unit Vii Is Devoted To Hygiene, Sanitation And Safety Measures Necessary For Maintaining The Health Of Customers And Staff. Unit Viii Focusses On Future Trends In Catering. Appendices Have Been Provided On Different Aspects Of Catering And A Glossary Is Also Included For The Benefit Of Those Not Conversant With Indian Vocabulary.The Book Has Been Specially Designed To Assist The Managers Of Catering Establishments, Restaurants, Cafeterias, Lunchrooms And Kiosks To Operate At High Levels Of Efficiency. It Also Meets The Requirements Of Home Science Colleges, Catering Colleges And Vocational Training Institutes Offering Food Craft And Catering Management Courses. Besides, It Provides Ideas In Catering For Elf-Ployment For Enterpreneurs Or Unemployed Graduates. It Is Hoped That This Book Will Serve As A Source Book For All Those Involved In Managing Catering Establishments.
The facts are on the table. Dinnertime is truly the most important hour in a day that a family can spend together. Focusing on the family meal, this book will help strengthen families by showing them how to reclaim this important time in order to build relationships, draw closer to one another, and restore a sense of peace in their homes. Millions of parents in America can picture the kind of home life they want but don’t know how to make it a reality. The Hour That Matters Most will help readers strengthen and transform their own families—specifically around the dinner table.
Learn how to navigate your life with endometriosis in this essential and hopeful guide--including tools and strategies to gain a deeper understanding of your body and manage chronic pain through diet, movement, stress management, and more. Endometriosis isn’t just about having “painful periods.” It can be a complex, debilitating, and all-encompassing condition that impacts one’s mental health, relationships, and career. Endo affects 1 in 10 women and girls across the globe, but even after receiving a diagnosis, many are still left in the dark about their condition. In Know Your Endo, Jessica Murnane breaks through the misinformation and gives essential guidance, encouragement, and practical lifestyle tools to help those living with endo have more control and feel better in their bodies. In this empowering and heartfelt guide, Jessica, who suffers from endo herself, shares a progressive five-week plan focused on learning a new management tool each week. Including sections on diet (with recipes!), movement, products, and personal-care rituals, Know Your Endo eases readers into a new lifestyle and arms them with the information needed to truly understand their condition. Insights and help from endometriosis doctors and experts are woven throughout, as well as first-person accounts of how endo can impact every aspect of your life. Finally, there’s a resource for all people suffering in silence from this chronic condition offering what they need most: hope.