09. Food - Nutrition - Health: Tài liệu gửi gần đây

Đang hiển thị mục 171-175 trong tổng 177

    • Foundations of menu planning 

      Traster, Daniel (Pearson, 2018)
      This book guides readers through the menu planning process in the same order in which a professional menu planner conducts the process. Menus are marketing mechanisms, cost control tools, and critical communication devices ...

    • Managing wine quality. Volume II: Oenology and wine quality 

      Reynolds, Andrew G. (editor) (Elsevier, 2022)
      This book brings together authoritative contributions from experts across the world’s winemaking regions who cover yeasts, fermentation, enzymes, and stabilization, amongst other topics. A new chapter covers, in detail, ...

    • Wine for dummies 

      McCarthy, Ed; Ewing-Mulligan, Mary (John Wiley & Sons, 2019)
      In Wine For Dummies, the authors-both recognized wine authorities and accredited Certified Wine Educators-share their expertise, revealing the latest on what's in, what's out, and what's new in wine. Featuring information ...

    • The study of food, tourism, hospitality and events : 21st-Century approaches 

      Beeton, Sue; Morrison, Alison (Springer, 2019)
      This book elaborates upon, critiques and discusses 21st-century approaches to scholarship and research in the food, tourism, hospitality, and events trades and applied professions, using case examples of innovative practice. ...

    • Food and experiential marketing : pleasure, wellbeing and consumption 

      Batat, Wided (editor) (Routledge, 2019)
      Providing an overview of experiential and cultural issues in food marketing, this book will be invaluable for consumer behavior and food marketing scholars, public policy professionals, and the food industry in understanding ...