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Author : Roger Moore,John Stone,Henry Tattershall
Publisher : NorthWord Books for Young Readers
Page : 95 pages
File Size : 54,6 Mb
Release : 1983
Category : Meat
ISBN : 0719825172
Author : NAMP North American Meat Processors Association
Publisher : John Wiley & Sons
Page : 339 pages
File Size : 40,8 Mb
Release : 2006-04-07
Category : Cooking
ISBN : 9780471747215
For well over sixty years, the North American Meat Processors Association (NAMP) has provided the foodservice industry with reliable guidelines for purchasing meat. The Meat Buyer's Guide: Beef, Lamb, Veal, Pork, and Poultry maintains the authoritative information professionals expect, and by including information from The Poultry Buyer's Guide in this new edition, it offers a complete, single-source reference for every facility's meat-buying needs. This new edition of The Meat Buyer's Guide features: New uses for muscles in meat carcasses New trim, cut, and processing options More than 60 new photographs NORTH AMERICAN MEAT PROCESSORS ASSOCIATION is a nonprofit trade association comprised of meat processing companies and associates who share a continuing commitment to provide their customers with reliable and consistent high-quality meat, poultry, seafood, game, and other food products. NAMP Member Companies provide unparalleled service to their customers through their unique meat product offerings and premium distribution systems. They are meat experts who satisfy their customer's needs with quality products, professionalism and realiabity. Look for the NAMP symbol when deciding on a meat and food supplier. To find a NAMP Meat Specialist near you, visit www.namp.com CUSTOMIZE THE MEAT BUYER'S GUIDE! To purchase customized copies of The Meat Buyer's Guide featuring your company's logo, please call 201-748-7771 or email [email protected].
Author : Anonim
Publisher : North American Meat Processors Association
Page : 199 pages
File Size : 43,5 Mb
Release : 1992
Category : Meat cuts
ISBN : 1878154001
Author : National Association of Meat Purveyors Staff
Publisher : Unknown
Page : 218 pages
File Size : 47,7 Mb
Release : 1991-05-01
Category : Electronic
ISBN : 1878154036
Author : Anonim
Publisher : Unknown
Page : 222 pages
File Size : 50,5 Mb
Release : 1997
Category : Meat cuts
ISBN : LCCN:96093041
Author : North American Meat Processors Association
Publisher : Unknown
Page : 333 pages
File Size : 55,7 Mb
Release : 2007
Category : Electronic
ISBN : OCLC:1027205686
The most comprehensive and complete meat and poultry indentification manual ever published for the foodservice industry, this book contains more than 350 illustrated cuts, buying and ordering procedures, nutrition data, food safety, USDA grading standards, and NAMP/IMPS identification numbers.
Author : North American Meat Processors Association
Publisher : Unknown
Page : 111 pages
File Size : 43,7 Mb
Release : 2011-07-25
Category : Electronic
ISBN : 1878154982
Author : North American Meat Processors Association
Publisher : Ingram
Page : 434 pages
File Size : 52,7 Mb
Release : 2011-01-03
Category : Meat cuts
ISBN : 1935593382
Meat Specification Manual
Author : North American Meat Institute (NAMI)
Publisher : Unknown
Page : 128 pages
File Size : 43,8 Mb
Release : 2014-12-01
Category : Electronic
ISBN : 0692302026
Since 1961, the North American Meat Institute (NAMI) has provided the foodservice industry and culinary professionals & students with reliable guidelines for purchasing meat & poultry. Spanish and French versions at www.meatbuyersguide.com. Now applicable in Canada.
Author : David Foskett,Patricia Paskins,Andrew Pennington,Neil Rippington
Publisher : Hodder Education
Page : 1058 pages
File Size : 43,6 Mb
Release : 2021-08-06
Category : Education
ISBN : 9781398332225
Prepare students for assessment and further professional development with a wealth of contemporary case studies from around the world, referencing key trends. · Discover how to integrate sustainability and environmental improvements into kitchens and eating spaces, helping to increase energy conservation and boost your green credentials. · Harness the power social media and e-marketing to proactively grow your business, online visibility and engagement. · Ensure best practice is followed where food allergies and intolerances are concerned, so you can be confident you are providing a safe experience for all customers. · Develop your understanding of nutrition and culinary medicine with a unique contribution from Elaine Macaninch, a director of Culinary Medicine UK and the co-founder of the Education and Research in Medical Nutrition Network (ERimNN) · Plan for commercial success with clear coverage of financial aspects of food and beverage management, personal development and people management skills.
Author : David Foskett,Patricia Paskins,Andrew Pennington
Publisher : Hodder Education
Page : 400 pages
File Size : 50,7 Mb
Release : 2016-08-01
Category : Study Aids
ISBN : 9781471864940
Offering a complete overview of the hospitality and catering industry for over 50 years, this new edition of the essential reference text has been updated to reflect latest developments and current issues. Covering all aspects of the industry - from commodities and nutrition, to planning, resourcing and running each of the key operational areas - The Theory of Hospitality and Catering is an essential text for anyone training to work in the hospitality industry. It will be valuable to anyone completing courses in Professional Cookery and Hospitality Supervision, as well as foundation degree and first-year undergraduate hospitality management and culinary arts students. - Discusses all of the current issues affecting the industry, including environmental concerns such as traceability, seasonality and sustainability; as well as important financial considerations such as how to maximise profit and reduce food waste. - Considers latest trends and developments, including the use and impact of social media. - Updated to reflect up-to-date legislative requirements, including new allergen legislation. - Helps you to understand how theories are applied in practice with new case studies from hospitality businesses throughout.
Author : Namp North American Meat Processors Association,North American
Publisher : Unknown
Page : 336 pages
File Size : 50,7 Mb
Release : 2007-03
Category : Electronic
ISBN : 0470168145
The authoritative manual to meat and poultry identification. For well over sixty years, the North American Meat Processors Association (NAMP) has provided the foodservice industry with reliable guidelines for purchasing meat. The Meat Buyer's Guide: Beef, Lamb, Veal, Pork, and Poultry maintains the authoritative information professionals expect, and by including information from The Poultry Buyer's Guide in this new edition, it offers a complete, single-source reference for every facility's meat-buying needs. This new edition of The Meat Buyer's Guide features: new uses for muscles in meat carcasses; new trim, cut, and processing options; and more than 60 new photographs. North American Meat Processors Association is a nonprofit trade association comprised of meat processing companies and associates who share a continuing commitment to provide their customers with reliable and consistent high-quality meat, poultry, seafood, game, and other food products. NAMP Member Companies provide unparalleled service to their customers through their unique meat-product offerings and premium distribution systems. products, professionalism, and reliability. Look for the symbol when deciding on a meat and food supplier.
Author : H. J. Swatland
Publisher : CRC Press
Page : 626 pages
File Size : 49,7 Mb
Release : 1994-06-25
Category : Technology & Engineering
ISBN : 1566761204
An updated (and re-titled) edition of a major text, Structure and Development of Meat Animals and Poultry serves the information needs of meat science and animal production professionals and meat industry personnel. The book is well illustrated with more than 250 line drawings and photographs. Additionally, it is well organized for study and reference. Throughout the presentation, the basics of meat and poultry science are related to commercial meat production and product development. The Author Prof. Howard Swatland began his career in the meat industry with vocational training at Smithfield College in London. After graduation from the University of London he became a research assistant at the Meat Research Institute in Bristol. He received an M.S. and Ph.D. in Meat and Animal Science from the University of Wisconsin, Madison. He received the Meat Research Award of the American Society of Animal Science, and in 1993, at an award ceremony at the British House of Lords, he was made a Fellow of the Institute of Meat of the Worshipful Company of Butchers. He has published 167 papers in refereed journals, most on topics in the area of meat science and production. He presently is a professor at the University of Guelph, in the Department of Food Science and the Department of Animal and Poultry Science.
Author : Jeremiah J. Wanderstock
Publisher : Unknown
Page : 20 pages
File Size : 51,5 Mb
Release : 1970
Category : Caterers and catering
ISBN : UIUC:30112087480445
Author : Keith Waller
Publisher : Routledge
Page : 394 pages
File Size : 45,7 Mb
Release : 1996
Category : Food service management
ISBN : 9780750628129
The food and beverage aspect of hotel operations is often the most difficult area to control effectively, but it plays a crucial role in customer satisfaction. Improving Food and Beverage Performance is able to show how successful catering operations can increase profitability whilst providing continuing improvements in quality, value and service. Keith Waller looks at the practical issues of improving performance combining the key themes of quality customer service and efficient management. This text will enable managers and students alike to recognise all the contributing factors to a successful food and beverage operation. Keith Waller is Senior Lecturer for the Faculty of Business and Management at Blackpool and the Fylde College. He has extensive experience in the hospitality industry and is a member of the Hotel and Catering International Management Association. He is the co-author, with Professor John Fuller, of The Menu, Food and Profit.