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Nutrition: Real People, Real Choices is a research-driven text that has been developed and tested in response to and in partnership with more than 100 instructors across the country. It is also the product of feedback provided in survey data by hundreds of students. An extensive Instructor’s Manual and Test Bank are available as part of the fully integrated ancillaries. These ancillaries are designed to meet student learning objectives.
The Recipe for Success in Restaurant Management…
Restaurant Management: A Best Practices Approach introduces the reader to the vast menu of opportunities available in the restaurant industry - from creating business plans to guest service, quality management, labor costs and beyond.
Written by a diverse collection of restaurant industry and education experts, Restaurant Management: A Best Practices Approach:
Author(s): H Felix Lee
The 21st century manufacturing and production environment can be characterized by the paradigm of delivering products of increasing variety, lower demand and higher quality in the context of expanding global competition. In order to realize this manufacturing paradigm and facilitate coordinated efforts across different departments, more and more companies are moving into computer-integrated production systems where computer technology is widely used to support design, manufacturing, and business operation in an integrated fashion. The core of this computer technology includes computer-aid
Connections: Food, Nutrition, Health and Wellness is an introductory nutrition textbook designed for non-nutrition majors as well as allied health majors. The textbook covers all the essential nutrients and their relationship to your body’s functioning and well-being. The textbook also includes the latest information regarding nutrition information for the public sector such as the Dietary Guidelines and the new Nutrition Labeling guidelines.
Author(s): John Boyer
DRINK THIS NOW! Step by Step Lessons for the Aspiring Wine Connoisseur isn’t intended to make the reader a wine connoisseur, a wine collector, a wine snob, or a wino. Instead, it makes the reader a wine drinker.
Readers of DRINK THIS NOW! will acquire the skills to hang in any wine conversation at any table; understand enough to confidently shop for wine in any store; and be able to impress their family and friends.
Food, Nutrition, and Culinary Arts is a unique blend of basic nutrition concepts with a focus on culinary arts. Starting with the first chapters on nutrition concepts, the use of food to meet nutrition standards is emphasized. Future chapters delve into the six essential nutrients, as well as health-related information that can help chefs learn to plan colorful and tasty meals around specific nutritional requirements. The Culinary Corner in each chapter reviews current trends and topics in the field of nutrition and culinary arts.
Health and Fitness: A Guide to a Healthy Lifestyle provides a comprehensive look at health education for undergraduate students. This introductory text provides frank discussions of critical issues and helps you create a solid foundation for your students to make healthy behavioral choices.
Health and Fitness incorporates a variety of in-class and notebook activities into the text. Illustrations and photos add to the learning experience.
Author(s): David J. Bissonnette
Nutrition for Healthcare Professionals: An Introduction to Disease Prevention is an introductory nutrition textbook designed and written for students majoring in dietetics, nutrition, nursing, health sciences and medicine. This unique textbook does not follow traditional approaches to teaching nutrition; rather, it begins by describing the role of nutrition in human health from historical and contemporary perspectives.
Author(s): Craig Rand
Stress Management: A Guide to a Healthier Life looks at stress which has been linked to between 60-75% of illness and disease in this country. The focus is two fold—to examine stress using the components of wellness and trying to have the reader try new techniques through an experiential and interactive journey.This text touches on the physiological aspect of stress, but the main goal is to increase one’s wellness.
Success in today's foodservice industry requires a solid knowledge of industry trends; the ability to prepare a cost efficient menu that appeals to guests' needs and wants; and the skills to develop and implement a concrete strategic fiscal plan.