Australian Industry Professionals Marketing
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
Marketing for Tourism, Hospitality & Events highlights the shifts in tourism demographics with particular emphasis on the role of digital technology and its impact on travel products and services. The authors look at a broad range of topics including contemporary tourism marketing, understanding today's consumer, successful tourism products and services and the importance of public relations and personal selling. This is supported by a collection of chapter specific international case-studies that highlight the realities of tourism and hospitality marketing in practice, these include: ? * Spiritual Tourism in Tamil Nadu * The Deer Hunt Festival, Winneba, Ghana * Music-themed hotels in Prague, Amsterdam, Berlin and Mexico * Promoting Hawaii Through Film and Television * Martinhal Beach Resort, Portugal * Dark Tourism in Vietnam To further enhance the text, the authors have included three key features in each chapter: Lessons from a Marketing Guru; Digital Spotlight and Marketing in Action; all of which use examples and case studies from across the industry, providing added depth to the subject. The book is complimented by a companion website featuring a range of tools and resources for lecturers and students, including PowerPoint slides, an instructors manual and selected videos to make the examples in each chapter come to life. Ideal for undergraduate and postgraduate students looking for an introductory text to marketing for tourism, hospitality and events.
Studies say nearly half of middle-class workers will be poor or near-poor when they retire. And you won't escape their fate by following the crowd. David Saucer suggests a less-traveled road to prosperity, focusing on the needs of sales professionals. Saucer reviews the pros and cons of common investments, while outlining a financial plan that's as safe as it is effective.
Australian Industry Professionals Marketing Articles
Australian Industry Professionals Marketing Books
Australian Industry Professionals Marketing