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Understanding Food Principles and Preparation

Understanding Food  Principles and Preparation Author Amy Brown
ISBN-10 9780538734981
Release 2010-06-01
Pages 704
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UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is a best-selling food fundamentals text ideal for an undergraduate course that covers the basic elements of food preparation, food service, and food science. It is contemporary and comprehensive in coverage and introduces students to the variety of aspects associated with food preparation. UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, Fourth Edition, thoroughly explores the science of food through core material on food selection and evaluation, food safety, and food chemistry. The various aspects of food service are covered: meal planning, basic food preparation, equipment, food preservation, and government regulations. The final sections of the text cover food preparation, classification, composition, selection, purchasing, and storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features make the information easily understandable and interesting to students. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.



Medical Terminology Made Easy

Medical Terminology Made Easy Author Jean Tannis Dennerll
ISBN-10 140189884X
Release 2007
Pages 497
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Written specifically for short medical terminology courses in a variety of educational settings or for self-study learning, Medical Terminology Made Easy, Fourth Edition, is a self-paced learning approach designed to ease you into the language of medicine that separates the layperson from the professional. The programmed-learning format requires active participation through reading, writing, answering questions, labeling, repetition, and providing immediate feedback. This format will help you to correctly decipher new terms by identifying and then practicing different word parts.



Change Comes to Dinner

Change Comes to Dinner Author Katherine Gustafson
ISBN-10 9781466802414
Release 2012-05-08
Pages 288
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A fascinating exploration of America's food innovators, that gives us hopeful alternatives to the industrial food system described in works like Michael Pollan's bestselling Omnivore's Dilemma Change Comes to Dinner takes readers into the farms, markets, organizations, businesses and institutions across America that are pushing for a more sustainable food system in America. Gustafson introduces food visionaries like Mark Lilly, who turned a school bus into a locally-sourced grocery store in Richmond, Virginia; Gayla Brockman, who organized a program to double the value of food stamps used at Kansas City, Missouri, farmers' markets; Myles Lewis and Josh Hottenstein, who started a business growing vegetables in shipping containers using little water and no soil; and Tony Geraci, who claimed unused land to create the Great Kids Farm, where Baltimore City public school students learn how to grow food and help Geraci decide what to order from local farmers for breakfast and lunch at the city schools. Change Comes to Dinner is a smart and engaging look into America's food revolution.



MGMT3

MGMT3 Author Chuck Williams
ISBN-10 9780170369459
Release 2017-01-01
Pages 416
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A new approach to learning the principles of management, MGMT 3 is the third Asia–Pacific edition of a proven, innovative solution to enhance the learning experience. Concise yet complete coverage supported by a suite of online learning aids equips students with the tools required to successfully undertake an introductory management course. Paving a new way to both teach and learn, MGMT 3 is designed to truly connect with today's busy, tech-savvy student. Students have access to online interactive quizzing, videos, podcasts, flashcards, case studies, games and more. An accessible, easy-to-read text along with tear out review cards completes a package which helps students to learn important concepts faster. MGMT 3 delivers a fresh approach to give students what they need and want in a text.



Economics

Economics Author William Boyes
ISBN-10 9781305464841
Release 2015-01-01
Pages 864
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Equip your students with a solid global understanding of basic economic principles as you introduce the latest thinking on important microeconomic and macroeconomic occurrences with Boyes/Melvin's popular ECONOMICS, 10E. This latest edition's reader-friendly writing style, carefully integrated learning features, and emphasis on global economics help clearly illustrate the connections between key economic principles and today's actual business practices. Timely updates and memorable examples ensure you are teaching using the latest economic statistics and developments. Revised microeconomics materials emphasize the fundamentals and practical application of current events, while new macroeconomics coverage highlights the financial crisis and its global implications. Your students gain in-depth understanding of globalization -- one of today's most significant business issues -- and its impact on economic growth and poverty. Trust ECONOMICS, 10E to deliver an understanding of today's economic concepts critical for success in business today. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.



Microeconomics For Today

Microeconomics For Today Author Irvin B. Tucker
ISBN-10 9781305887626
Release 2016-01-01
Pages 576
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A unique textual and visual learning system, colorful graphs, and causation chains clarify concepts. The book presents and reinforces core concepts, then gives opportunities to immediately assess your comprehension. Readers study the latest economic information on economic growth, income distribution, federal deficits, environmental issues, and other developments in economics today with an engaging, easy-to-follow format that applies principles to everyday life. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.



Gifts of the Muse Reframing the Debate about the Benefits of the Arts

Gifts of the Muse  Reframing the Debate about the Benefits of the Arts Author Kevin F. McCarthy
ISBN-10 9780833040626
Release 2001-03-02
Pages 125
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During the past decade, arts advocates have relied on an instrumental approach to the benefits of the arts in arguing for support of the arts. This report evaluates these arguments and asserts that a new approach is needed. This new approach offers a more comprehensive view of how the arts create private and public value, underscores the importance of the arts?' intrinsic benefits, and links the creation of benefits to arts involvement.



Understanding Nutrition

Understanding Nutrition Author Eleanor Noss Whitney
ISBN-10 9781337672375
Release 2018-01-01
Pages 50
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Chosen by more than 1 million readers, Whitney/Rolfes' UNDERSTANDING NUTRITION dispels nutrition myths, empowering you to make better nutrition choices--and enact lasting behavior change. Updated with the latest research and the 2015-2020 Dietary Guidelines, the 15th Edition of this bestseller emphasizes strong science and nutrition basics. With their lively, reader-friendly writing style, the authors walk you step by step through the science of nutrition, while vivid illustrations and quick-reference tables make even the most difficult concepts easy to understand. The text also includes expansive weight loss information and thorough coverage of fitness and energy systems. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.



Wardlaw s Perspectives in Nutrition

Wardlaw s Perspectives in Nutrition Author Danita Kelley
ISBN-10 0078021413
Release 2015-01-07
Pages 992
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Finally one-stop shopping for everything you need for your introductory majors course! Building upon the long-standing strengths of Wardlaw's Perspectives in Nutrition, the tenth edition author team has taken a garden-fresh approach to revising this highly regarded text. Every paragraph has been scrutinized to ensure that students are exposed to scientific content and concepts that are explained accurately and precisely, and in high-interest fashion that will draw students into their first study of nutrition science. Students will benefit from a carefully crafted text that brings them up-to-date scientific thinking and research blended with dynamic activities that will allow them to apply their knowledge to their own lives and future careers. Instructors will have the ability to assign auto-graded coursework and tutorials that are assessed against Learning Outcomes. The textbook content also serves as the basis for an adaptive, diagnostic self-learning tool for students that will help them acquire mastery and improved grades. Users who purchase Connect Plus receive access to the full online ebook version of the textbook.



M F

M F Author David Knox
ISBN-10 9781337516648
Release 2017-02-21
Pages 400
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4LTR Press solutions give students the option to choose the format that best suits their learning preferences. This option is perfect for those students who focus on the textbook as their main course resource. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.



Understanding Management

Understanding Management Author Richard L. Daft
ISBN-10 9781305502215
Release 2016-01-18
Pages 752
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Prepare for management success with this engaging survey of modern management practice. UNDERSTANDING MANAGEMENT, 10E, seamlessly integrates classic management principles with today's latest management ideas to create a current market-leading text that you will find captivating. Acclaimed authors Richard Daft and Dorothy Marcic cover management and entrepreneurial issues within small to midsize companies, where you are most likely to begin your career, as well as within larger global enterprises. You'll gain valuable insights into real contemporary business as you examine today's best management practices. This text helps you establish and build on practical skills with engaging examples and numerous skill-building and application exercises in every chapter. Using a streamlined format, this edition takes a close look at how change demands innovation and how innovation requires forward-thinking, flexible leaders and organizations. UNDERSTANDING MANAGEMENT, 10E, provides everything you need to become a successful manager who seizes business opportunities and leads change. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.



Motor Learning and Control From Theory to Practice

Motor Learning and Control  From Theory to Practice Author William H. Edwards
ISBN-10 9781133006985
Release 2010-08-05
Pages 544
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The goal of Motor Learning and Control: From Theory to Practice is to introduce students to the dynamic field of motor learning and control in ways that are meaningful, accessible, and thought-provoking. This text offers a comprehensive and contemporary overview of the major areas of study in motor learning and control using several different perspectives applied to scholarly study and research in the field. Presenting the most current theories applied to the study and understanding of motor skills, this text is filled with practical examples and interactive applications to help students prepare for careers in movement-related fields. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.



Foodservice Organizations

Foodservice Organizations Author Marian C. Spears
ISBN-10 0131936328
Release 2007
Pages 700
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Presents a comprehensive portrait of how to manage commercial and on-site foodservice operations effectively and efficiently in the 21 st century. Using the foodservice systems model as a guide, it shows managers how to transform the human, material, facility, and operational inputs of the system into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability. This edition continues its legacy of sound theory and real-world focus, and offers new insights on food safety, the Food Code 2005, foodservice layout and design, process improvement and leadership techniques that will lead to managerial success. New Topics: Includes the latest topics impacting foodservice managers such as: Process improvement and measurement of quality, Foodservice layout and design, HACCP, food safety, and the Food Code 2005, Current theories in management and leadership, Diversity in the workforce and cross-cultural communication, Management of financial resources. Offers the latest techniques for measuring and improving quality within the foodservice system. Demonstrates how layout and design impacts food preparation and output. Extensive and up-to-date information on food safety. Managers of foodservice.



Nutrition

Nutrition Author Frances Sienkiewicz Sizer
ISBN-10 9780176502584
Release 2012
Pages 608
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You?ve heard the phrase, "You are what you eat"? This text gives you a better understanding of the phrase, and hits home the simple but obvious truth. You really are what you eat! Nutrition Concepts and Controversies has been a cornerstone in nutrition classes across North America, serving the needs of students and professors in building a healthier future. In keeping with this tradition, the Second Canadian Edition will continue to explore the ever-changing frontier of nutrition knowledge in Canada, reflecting our Canadian cultural identity and helping students achieve both their learning and health goals, while maintaining strong user-celebrated pedagogy. Nutrition: Concepts and Controversies focuses on nutrition principles and their application while offering outstanding coverage of the biological foundations of nutrition without assuming previous knowledge of them. The Canadian edition incorporates Canada?s new food guide along with a wealth of Canadian examples, references and updates.



Math Principles for Food Service Occupations

Math Principles for Food Service Occupations Author Anthony J. Strianese
ISBN-10 9781435488823
Release 2011-02-01
Pages 384
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MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6E stresses the direct relevance of math skills in the food service industry while teaching the basic math principles that affect everything from basic recipe preparation to managing food and labor costs in a restaurant operation. All the mathematical problems and concepts presented are explained in a simplified, logical, step-by-step manner. New to this edition, illustrations in full color add visual appeal to the text and help culinary students to master important concepts. Now in its 6th edition, this book demonstrates the importance of understanding and using math concepts to effectively make money in this demanding business. Part 1 trains your students to use the calculator. Part 2 reviews basic math fundamentals. Subsequent parts address math essentials and cost controls in food preparation and math essentials in food service record keeping, while the last part of the book concentrates on managerial math. New topics to this 6th edition include controlling beverage costs; clarifying and explaining the difference between fluid ounces and avoirdupois ounces; and an entire new section on yield testing and how to conduct these tests. There are new methods using helpful memory devices and acronyms to help the student remember procedures and formulas, such as BLT, NO, and the Big Ounce. New strategies and charts are also shown and explained on how to use purchases in order to control food and beverage costs and how transfers affect food and beverage costs. In addition, sections have been added on how to control costs using food (or liquor, or labor) cost percentage guidelines. The content in MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6E meets the required knowledge and competencies for business and math skills as required by the American Culinary Federation. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.



Behavioral Sciences STAT

Behavioral Sciences STAT Author Gary Heiman
ISBN-10 9781305436923
Release 2014-01-01
Pages 304
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4LTR Press solutions give students the option to choose the format that best suits their learning preferences. This option is perfect for those students who focus on the textbook as their main course resource. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.



Tourism

Tourism Author Stephen Page
ISBN-10 1844801985
Release 2006
Pages 546
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Tourism: A Modern Synthesis is the core textbook for tourism, focusing on the development and management of tourism in an international context. A strong business and management theme pervades the book reflecting developments in the teaching and content of modern courses. The book is based around the principles of management and includes case studies emphasising this theme. It can be used as a one semester text, but its coverage of a broad range of subjects make it a useful resource throughout a full degree course. The second edition has been completely revised, updated and enhanced to include all of the current issues in tourism such as the impact of terrorism and crime, epidemics and tourism, low-cost airlines, special interest tourism and includes many case studies from diverse and exciting tourism destinations. Comprehensive and up-to-date, Tourism, a Modern Synthesis is a real survey text for students following a degree in Tourism, Hospitality or Leisure, or doing a Tourism course as part of another degree programme.