Food tools

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  • i n a n u t sh e l l , t h i s bo ok i s a n at t e m p t t o m a k e l i f e easier for people who want to cook and eat healthy homemade food without spending a ton of time and money. But that’s not all it is. It could also be described as an attempt to provide some basic tools for people who want to be healthier and lighten the footprint of the way they eat by emphasizing whole foods (meaning unprocessed things, not the union-busting grocery chain), local ingredients, and...

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  • The Food Science Text Series provides faculty with the leading teaching tools. The Editorial Board has outlined the most appropriate and complete content for each food science course in a typical food science program and has identified textbooks of the highest quality, written by the leading food science educators.

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  • Chapter 1 - Managing revenue and expense. This chapter presents the following content: Professional foodservice manager, profit: the reward for service, four major foodservice expense categories, percentages, percentages in foodservice, profit formula, understanding the income (profit and loss) statement, common percentages used in a P&L statement, understanding the budget, technology tools.

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  • Chapter 2 - Creating sales forecasts. This chapter presents the following content: Importance of forecasting sales, sales histories, maintaining sales histories, sales variances, predicting future sales, technology tools.

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  • Chapter 3 - Purchasing and receiving. This chapter presents the following content: Forecasting food sales, forecasting beverage sales, importance of standardized recipes, purchasing food, purchasing beverages, purchase orders, receiving food and beverage products, technology tools.

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  • Chapter 4 - Managing inventory and production. This chapter presents the following content: Product storage, inventory control, product issuing and restocking, managing food production, managing beverage production, technology tools.

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  • Chapter 5 - Monitoring food and beverage product costs. This chapter presents the following content: Cost of sales, computing cost of food sold, computing cost of beverage sold, utilizing the cost of sales formula, reducing the cost of sales percentage, technology tools.

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  • Chapter 6 - Managing food and beverage pricing. This chapter presents the following content: Menu formats, menu specials, factors affecting menu pricing, assigning menu prices, special pricing situations, technology tools.

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  • Chapter 7 - Managing the cost of labor. This chapter presents the following content: Labor expense in the hospitality industry, evaluating labor productivity, maintaining a productive workforce, measuring current labor productivity, managing payroll costs, reducing labor-related costs, technology tools.

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  • Chapter 8 - Controlling other expenses. This chapter presents the following content: Other expenses; controllable and non-controllable other expenses; fixed, variable, and mixed other expenses; monitoring other expenses; managing other expenses; technology tools.

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  • Chapter 10 - Planning for profit. This chapter presents the following content: Financial analysis and profit planning, menu analysis, cost/volume/profit analysis, the budget, developing the budget, monitoring the budget, technology tools.

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  • Chapter 11 - Maintaining and improving the revenue control system. This chapter presents the following content: Revenue security, external threats to revenue security, internal threats to revenue security, developing the revenue security system, the complete revenue security system, technology tools.

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  • As human beings currently use or appropriation of approximately 40% (through deforestation and land-use change) land production capacity, accurate account of all existing and potential biomass energy road use is important to chart the way forward in global scale, and in different areas. With the complexity of biomass as a source of many end products, food, this volume shed light on all topics related to biomass highlight new and review existing methods of production, its detection and usage....

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  • There is increasing political and environmental pressure on industry to clean up the water which it uses in many processes, and to re-use this water where possible. This cleaning is done using specially-developed industrial membranes and this book covers the types and design of membranes, how they work and in which industries they are used. Special attention is paid to the textile, food/ beverage, pharmaceutical, oil and pulp and paper industries where such membranes are in regular use.

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  • Among food products probiotic bacteria is distributed in a variety of products including fermented milks, ice cream, various types of cheese, baby-food milk powder, frozen dairy desserts, whey-based beverages, sour cream, butter milk, normal and flavored milk, and concentrated milk. Currently, yogurt is the major probiotic which is sold to consumers. Mortavasian et al. attempted to characterize the probiotic microorganisms used in food products exploring the most common, bifidobacteria and lactic acid bacteria.

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  • When I began writing The Law (In Plain English) ® series more than a quarter of a century ago, I was a full-time law professor and practicing lawyer. As an academic, I felt that my mission included providing educational tools for my students. In my role as a practicing attorney, I realized the importance of hav- ing material available for nonlawyers to help them understand the complex legal rules they are required to follow. It was my belief that The Law (In Plain English)® series would serve these goals, and over the years, my expectations were realized....

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  • New developments in mass spectrometry have allowed routine identification and lowered limits of detection at levels only imagined a decade ago. Thousands of contaminants and residues in the food supply and the environment are now being reported. Between 2005 and 2010, more than 5,000 publications covering TOF-MS and environmental and food analysis were published, showing the importance of the technique in these applications.

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  • THE principle of osmosis has been known as a means of water removal for some time. However, controlled application of osmotic treatments (OT) to food can be considered among the newest of improved techniques. Food products obtained for final consumption through OT are intermediate moisture products of improved quality, compared to conventionally dried materials. The treatment involves immersing foods in aqueous solutions of sufficiently high concentration at moderate temperatures.

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  • Before working on consumption, WWF looked at the existing advice about food choices. We saw that this was already a very crowded area and we didn’t want to add to the maelstrom of information. We had already noticed that the environmental ’hotspots’ had much in common with the health ones. In an attempt to bring some of these messages together, we decided to look at current governmental eating advice – the Eatwell plate – and to see how it could be adapted to include the environment. The idea was to produce a definition of a sustainable diet that is nutritionally...

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  • Microbial spoilage is manifested by a variety of sensory cues such as off-colours, off- odours, off- flavours, softening of vegetables and fruits, and slime. However, even before it becomes obvious, microbes have begun the process of breaking down food molecules for their own metabolic needs. Sugars and easily digested carbohydrates are used first, plant pectins are degraded. Then proteins are attacked, producing volatile compounds with characteristic smells such as ammonia, amines, and sulfides.

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