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Australian Industry Professionals Marketing

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Culinary Nutrition For Food Professionals, 2nd Edition

RRP $249.00

Click on the Google Preview image above to read some pages of this book!

In today&#146;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&#146;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: &quot;This book will certainly be useful to all of us.&quot; &#151;Julia Child, Cambridge, MA (From the Foreword) &quot;This book should be part of any professional chef&#146;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&#146;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.&quot; &#151;Noel Cullen, EdD, CMC, AAC, Chairman, American Culinary Federation Educational Institute; and Associate Professor, School of Hospitality Administration, Boston University &quot;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&#146; 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.&quot; &#151;Chris Schlesinger, Chef-Owner, East Coast Grill and The Blue Room, Cambridge, MA &quot;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&#146;s customers. It is written at the level and in the vocabulary of a chef, foodservice manager, and other foodservice professionals.&quot; &#151;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


Social Media Marketing 101

RRP $13.99

Click on the Google Preview image above to read some pages of this book!

Social Media Marketing 101!


Step-by-Step Strategies to Build a Huge Social Media Following!


Hi, I'm Todd Haley, social media marketing consultant to professional speakers, athletes, fortune 500 companies and more. I want to help you build you social media marketing foundation so you can build a loyal following!


And In case you're wondering whether social media could be useful for you or your business, the answer is yes: social media is "must" for every business in this day and age.


Follow my instructions and you will see positive progress!


Here are just a few of the strategies you will learn:


Introduction To Social Media Marketing
Getting Started With Social Media
Social Media Marketing Plan For Your Business
Building Brand Awareness with Social Media
How To Increase Engagement From Your Followers
How To Get More Facebook Fans
Case Studies of Social Media Success Stories
Social Media Marketing Mistakes
How to Boost Website Traffic From Social Media
The Future of Social Media
And much more...


A lot of this information people pay me thousands of dollars for in my coaching programs! But you have the opportunity to grab this information for less than a cup of coffee! Just imagine the return on the investment you could be getting

Get your copy today and put these strategies to work!


Culinary Nutrition For Food Professionals, 2nd Edition

RRP $249.00

Click on the Google Preview image above to read some pages of this book!

In today&#146;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&#146;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: &quot;This book will certainly be useful to all of us.&quot; &#151;Julia Child, Cambridge, MA (From the Foreword) &quot;This book should be part of any professional chef&#146;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&#146;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.&quot; &#151;Noel Cullen, EdD, CMC, AAC, Chairman, American Culinary Federation Educational Institute; and Associate Professor, School of Hospitality Administration, Boston University &quot;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&#146; 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.&quot; &#151;Chris Schlesinger, Chef-Owner, East Coast Grill and The Blue Room, Cambridge, MA &quot;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&#146;s customers. It is written at the level and in the vocabulary of a chef, foodservice manager, and other foodservice professionals.&quot; &#151;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



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Australian Industry Professionals Marketing Books

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Australian Industry Professionals Marketing





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