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Foods: Experimental Perspectives (8th Edition)
$245.00Preparing aspiring professionals with clearly written, in-depth scientific coverage of food and its safe preparation.
Never before has food received so much attention. Today’s news shines a spotlight on food, food science, and nutrition — beckoning today’s readers to an exciting career in this essential industry. Foods: Experimental Perspectives, Eighth Edition blends the underlying science with discussion of GMOs, sustainability, healthy and trendy food choices, and other current consumer issues. Its clear presentation of the science guides readers through complex concepts that influence practices in food preparation and product development.
The study of foods begins with an in-depth presentation of carbohydrates and food sources, followed by a careful look at lipids, and ultimately proteins and their principal sources. Aspects of the food supply, including safety, preservation, and additives are then examined. Discussion of the research process and evaluation techniques used in food research and product development close the text. Professional vocabulary is developed through margin definitions and a substantial glossary, while other learning aids — chapter objectives, summaries, study questions, “Food for Thought” boxes, and photos — support the reader’s journey through the exciting look at food, food science, and food safety.
ISBN: 9780134204581
Hardcover
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Collins Cascades: Charmed Life
$11.00Everybody thinks that Gwendolen Chant is a gifted witch with astonishing powers, so it suits her enormously when she is taken to live in Chrestomanci Castle. The first in the phenomenally successful Chrestomanci series, this is the story of a teenage witch and her long suffering brother Cat. A classic addition to the fantasy genre, following Witch Week.
ISBN: 9780007154425
Hardcover
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The Theory of Hospitality & Catering 13th Edition
$65.00Offering a complete overview of the hospitality and catering industry for over 50 years, this new edition of the essential reference text has been updated to reflect latest developments and current issues. Covering all aspects of the industry – from commodities and nutrition, to planning, resourcing and running each of the key operational areas – The Theory of Hospitality and Catering is an essential text for anyone training to work in the hospitality industry. It will be valuable to anyone completing courses in Professional Cookery and Hospitality Supervision, as well as foundation degree and first-year undergraduate hospitality management and culinary arts students. – Discusses all of the current issues affecting the industry, including environmental concerns such as traceability, seasonality and sustainability; as well as important financial considerations such as how to maximise profit and reduce food waste. – Considers latest trends and developments, including the use and impact of social media. – Updated to reflect up-to-date legislative requirements, including new allergen legislation. – Helps you to understand how theories are applied in practice with new case studies from hospitality businesses throughout.
ISBN: 9781471865237
Paperback
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Fundamentals of Planning and Developing Tourism
$149.00For all courses in tourism development planning for both the public and private sectors. Fundamentals of Planning and Developing Tourism brings into focus the growing importance of tourism in developing economies of the world, for social change, alleviating poverty, and achieving sustained growth. It offers a complete, organized, and quantifiable methodology for tourism development planning that reflects economics, marketing, and crucial issues such as conservation, capacity constraints, and social acceptability. It covers all steps used for analyzing and planning tourism development in free market, mixed, and centrally-planned economies. The text is replete with historical explorations and examples, including several real life case studies illuminating both successes and failures in tourism planning and development.
ISBN: 978-1292039480
Paperback
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Introduction to Foodservice: International Edition
$179.90For courses in Introduction to Foodservice Management and Introduction to Food and Beverage Service. This 11th edition of a classic text has been revised and updated to include the latest and most relevant information in the field of foodservice management. It includes the basic principles of foodservice that can be applied to the operation of any type of foodservice. The impact of current social, economic, technological, and political factors on these operations is also included.
ISBN: 9780137019854
Paperback
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The Extraordinary Files: Gene Machine
Original price was: $15.90.$7.95Current price is: $7.95.What happens when animal and human genes are mixed together? There are mutants on the loose and they’re looking for revenge…
ISBN:9781846802522
Paperback
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Zebras: Icy Cold
Original price was: $12.50.$6.25Current price is: $6.25.What is ice made of?
Ice is incredible, amazing – and very cool. Let’s find out all about ice.
ISBN: 9780170107334
Paperback
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Zebras: Colour My World
Original price was: $12.50.$6.25Current price is: $6.25.What’s your favourite colour and why?
In Colour My World, you will find out about the many ways that colour affects our everyday lives.
ISBN: 9780170107181
Paperback
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Zebras: All About Glass
Original price was: $12.50.$6.25Current price is: $6.25.Do you know how glass is made?
Find out all about glass – what it’s made from, who made it first and what we do with it now!
ISBN: 9780170107273
Paperback
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Zebras: Junk Art
Original price was: $12.50.$6.25Current price is: $6.25.Can you make junk art?
Just follow the steps inside to create works of art from everyday junk.
ISBN: 9780170107228
Paperback
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Foodservice Organizations: A Managerial and Systems Approach (9th Edition)
$255.00Harnesses a unique systems model to explain and understand foodservice management
Applicable to a wide range of courses, including food production, management, leadership, and human resource management, this Ninth Edition of Foodservice Organizations: A Managerial and Systems Approach continues to use its unique system model as a guiding framework for understanding foodservice management. Originally developed by Dr. Allene Vaden, the foodservice systems model remains innovative and has withstood the test of time. With its detailed discussion concerning how to transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability, the basic principles of the text are applicable to a wide variety of programs.
Within the text, theory and empirical research are seamlessly blended with practice and practical applications. TheNinth Edition includes updated and revised information on sustainable practices, process improvement, strategic management, leadership development, food safety, and current trends.
ISBN: 9780134038940
Paperback
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Nelson Literacy Directions Level 7: Rattletrack Road
Original price was: $15.20.$7.60Current price is: $7.60.The townsfolk of Pinecone Valley would love to have more visitors – but with the shocking state of the single, mountain-hugging road in and out of the town, they need something special to entice tourists off the smooth highway. Luckily, there’s one young resident with a very clever idea!ISBN: 9780170183574Paperback
