In today’s market, a large percentage of food consumed is eaten or purchased away from home which has created an increasing demand for healthful options across all segments of the food industry. Now, more than ever, your customers realize that diet plays an important role in maintaining good health. The completely revised, second edition of Culinary Nutrition for Food Professionals gives you all of the information you need to balance taste and health while maintaining your unique niche in today’s competitive marketplace. This book is oriented toward nutrition applications to foodservice including:<UL><LI>food science and nutrition science<LI>current dietary recommendations<LI>new food labeling regulations<LI>product selection<LI>menu planning for specific clientele and operational segments<LI>recipe development, nutrition analysis, and cooking techniques<LI>merchandising healthful options in the menu mix<LI>staff training<LI>agricultural, industry and current food safety issues<LI>marketing</UL>In addition, a one-of-a-kind chapter addresses fitness and diet needs for food professionals. It is designed as a guide for maintaining peak productivity at the work site. Culinary Nutrition for Food Professionals is recommended by the Educational Institute of the American Culinary Federation and has been endorsed by educators and other food professionals as a key textbook for both culinary and hospitality management programs. In addition, the book is a vital and current reference for foodservice managers, chefs, caterers, food product developers and retailers, restaurateurs, food writers, and health professionals. It is also a practical reference for individuals who wish to learn the professional approach to cooking for taste and health. Food professionals and educators are saying this about the revised second edition of Culinary Nutrition for Food Professionals: "This book will certainly be useful to all of us." —Julia Child, Cambridge, MA (From the Foreword) "This book should be part of any professional chef’s library. It is current and on target with the needs of the food service industry as it meets and adapts to the consciousness of today’s nutritionally aware customers. This book will also be an excellent tool to meet the needs of our young culinarians entering the profession. It is written in a style which is easy for the professional chef to follow." —Noel Cullen, EdD, CMC, AAC, Chairman, American Culinary Federation Educational Institute; and Associate Professor, School of Hospitality Administration, Boston University "In these times when the American public is examining their diet so closely, it is more important than ever that cooks and chefs move to increase both their knowledge of nutrition and its implications. Carol Hodges’ book is a comprehensible yet accessible look at the many aspects of diet and nutrition. It is an outstanding book for anyone who works with food to increase their education in a subject that is on the front line of the cooking profession." —Chris Schlesinger, Chef-Owner, East Coast Grill and The Blue Room, Cambridge, MA "To say I am impressed with the content of the book would be an understatement. It is, in my opinion, right on target with what every foodservice professional needs to know to adapt his or her recipes and menus to meet the changing needs of today’s customers. It is written at the level and in the vocabulary of a chef, foodservice manager, and other foodservice professionals." —Jeff Larson, CEC, Dean of Instruction, Northeast Metro Technical College, St. Paul, MN (From the Foreword) Special Note: This book is recommended by the American Culinary Federation and the international Association of Culinary professionals for meeting certification requirement
Promotional Marketing Law: A Practical Guide - previously titled as Sales Promotion and Direct Marketing Law: A Practical Guide - offers comprehensive advice on the UK law relating to sales promotion. The book highlights key developments and will help to avoid possible legal pitfalls with its straightforward, no-nonsense advice. It uses a question and answer format for quick reference, saving valuable time. Covering questions regularly raised by sales promotion and marketing professionals, the book is based on many years of practical UK experience on the part of the author. It will ensure that all promotions and campaigns adhere to the UK's current legal guidelines.
<b>Cutting-edge content and guidance from a data warehousing expert—now expanded to reflect field trends</b> <p> Data warehousing has revolutionized the way businesses in a wide variety of industries perform analysis and make strategic decisions. Since the first edition of <i>Data Warehousing Fundamentals</i>, numerous enterprises have implemented data warehouse systems and reaped enormous benefits. Many more are in the process of doing so. Now, this new, revised edition covers the essential fundamentals of data warehousing and business intelligence as well as significant recent trends in the field. <p> The author provides an enhanced, comprehensive overview of data warehousing together with in-depth explanations of critical issues in planning, design, deployment, and ongoing maintenance. IT professionals eager to get into the field will gain a clear understanding of techniques for data extraction from source systems, data cleansing, data transformations, data warehouse architecture and infrastructure, and the various methods for information delivery. <p> This practical <i>Second Edition</i> highlights the areas of data warehousing and business intelligence where high-impact technological progress has been made. Discussions on developments include data marts, real-time information delivery, data visualization, requirements gathering methods, multi-tier architecture, OLAP applications, Web clickstream analysis, data warehouse appliances, and data mining techniques. The book also contains review questions and exercises for each chapter, appropriate for self-study or classroom work, industry examples of real-world situations, and several appendices with valuable information. <p> Specifically written for professionals responsible for designing, implementing, or maintaining data warehousing systems, <i>Data Warehousing Fundamentals</i> presents agile, thorough, and systematic development principles for the IT professional and anyone working or researching in information management.
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