Kategoria BISAC: Business & Economics >> Industries - Food Industry

My book is about the state of our food supply and how the evolution of farming practices, pesticides, and genetic tampering with seeds directly relates to our health and that of our planet. The journey begins over seventy years ago to when our food nourised us, to today when it does not.

This is my unwavering message to the readers that our bodies are not designed to eat food that has been altered by science. Whether you have food sensitivities or not, avoiding processed and GMO foods should be a priority. We can't wait for legislation. We must begin to act in our own self...

The interrelations between accounting and food have been hitherto neglected at an international level. This regret is particularly meaningful with regards to Italy, where 'Food', besides being a physiological need to satisfy, is one of the main pillars of the 'Made in Italy' Industry, and the so-called Italian life-style, which has become a part of the popular culture. "

Accounting and Food" seeks to explore the accounting, business and financial history of some of the most prestigious Italian food producers. Moreover, given that "Food" has been at the center of production and trade...

The irradiation of food is a low cost, highly effective method of ensuring food safety, and extending shelf life. Public acceptance of irradiation, despite its benefits, however, has been a significant challenge. Irradiation of Food Commodities is the first holistic book that looks not only at the techniques, application and legislation of this method, but also addresses the concern of public opinion.

Organized into logical themes and written by experts from industry, academia and research, this book will meet the needs of those working or considering the use of irradiation in their...

The multiple award-winning Restaurant Manager s Handbook is the best-selling book on running a successful food service operation. The fifth completely revised edition of this book includes cutting-edge material that you need to run your restaurant in the modern age. This new edition includes case studies from professionals that cover topics such as restaurant branding, franchising, effective layout and remodeling, cost-effective menu planning, food sourcing options, food safety and IoT technology, smart phone apps to ease scheduling and communication hassles, digital marketing, recent...

No one heads to work at the restaurant down the street expecting to get maimed by a piece of kitchen equipment. No one takes family and friends out for dinner planning to spend the night in the emergency room waiting to hear whether the surgeon can reattach their child's fingers. And, no one goes to any restaurant expecting to Eat Lunch and Die

Unfortunately, these things happen every day-many times a day-in restaurants of all types and sizes across America. In fact, every year, thousands of employees and customers die in restaurants; millions more are being...

No one heads to work at the restaurant down the street expecting to get maimed by a piece of kitchen equipment. No one takes family and friends out for dinner planning to spend the night in the emergency room waiting to hear whether the surgeon can reattach their child's fingers. And, no one goes to any restaurant expecting to Eat Lunch and Die And no restaurant employee goes into work expecting to lose life or limb.

Unfortunately, these things happen every day-many times a day-in restaurants of all types and sizes across America. In fact, every year, thousands of...