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Australian Industry Professionals Marketing

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Culinary Nutrition For Food Professionals, 2nd Edition

RRP $249.00

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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


Marketing Management For The Hospitality Industry

RRP $31.99

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The only advanced marketing textbook specifically focused on the hospitality industry . . . <p>The time when you could run a hospitality business with nothing but a friendly smile and a strong work ethic has passed. Dining, lodging, and entertaining habits are changing rapidly as the information age revolutionizes the world economy. More than ever, businesses must focus their marketing efforts on specific segments within the market. Success in the hospitality industry demands that you develop the cutting-edge decision-making skills necessary for effective strategic market management. <p>Marketing Management for the Hospitality Industry provides comprehensive coverage of marketing from both long- and short-term perspectives. Each chapter is an actual component of an overall strategic marketing model, and the book's easy-to-read, hands-on approach simplifies complex material and enables you to grasp difficult concepts quickly and completely. <p>Inside you'll find: <ul><li>How-to's for planning long- and short-term marketing strategies <li>Examples of successful marketing strategies <li>Specific techniques for analyzing markets <li>Strategic development and administrative aspects of marketing <li>Sample strategic marketing plans that clearly demonstrate how marketing strategies are applied in both the lodging and foodservice segments of the industry <li>Tips on integrating marketing strategy with overall business strategy <li>Numerous charts and tables that support the text and clarify difficult points</ul> <p>Whether you are a marketing manager, general manager of a hotel or restaurant, corporate manager, or a student eager to make your mark on the industry, with this indispensable guide you will sharpen your competitive edge, reach the customers you need, and make the most of every opportunity to help your business grow.


Professionals And Policy

RRP $671.99

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By means of case studies in schools and hospitals, this text describes and evaluates the current issues faced by both education and health professionals. It argues that much can be learned by comparing the experiences of the two groups, and suggests ways in which education and health workers can respond positively to the changes of recent years to ensure that essential services are maintained and improved.



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Australian Industry Professionals Marketing





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