Daniel Traster

Heavy Paperback (2 to 4 lbs)

Business & Economics

How to create a menu from start to finish!

Foundations of Menu Planning guides readers through the menu planning process in the same order in which a professional menu planner conducts the process. Menus are marketing mechanisms, cost control tools, and critical communication devices for successful food service operations. Beginning with identifying and defining a target market, the book progresses through understanding various menu styles, creating beverage menus, costing recipes, determining menu prices, and analyzing and engineering an existing menu. A unique chapter on unwritten menus, a capstone project for creating an original menu, and a concluding look at the menu-first approach to building a successful foodservice operation reinforce the book's reputation as the most comprehensive resource of its kind on the market.

 

The Second Edition incorporates a wide range of new information including: strategies for incorporating nutrition into menus based on the Dietary Guidelines for Americans 2015-2020 and shifts in menu pricing strategies from the traditional table d'hote to the more contemporary prix fixe with supplemental charges. Also included are trends in menu planning, from small plates and signature cocktails, to online menu design and layout and menu engineering to maximize profitability.  

Foundations of Menu Planning

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Carrie M. Loveless

Maggie Daniels

Carrie M. Wosicki

Oversized Paperback (4 to 6 lbs)

Consultancy for Diverse Clients

Providing a comprehensive introduction to the planning and management of weddings, this text looks at the historical, religious, cultural, economic and political influences on wedding planning.

Wedding Planning and Management

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Rasha

Every now and then a book comes along that is so powerful that words cannot describe the experience people start having when they read it. These rare, life-changing books always seem to show up at the perfect moment in time, exactly when we all need it the most. "Oneness" is such a book--one that will change your life.

In February 1998, Rasha began a profound dialogue with the universal Presence, "Oneness"--the Divinity we all share. Word for word, she transcribed the principles for a new understanding of the mystery we call "life." These teachings empower us to take a quantum leap into our own inner depths and totally transform our lives--and our world.

Oneness gives humanity an astounding new vision of who we really are--and where we're headed. Here, we discover clues that inspire us to create the kinds of lives we long for and help us release the energies that prevent us from realizing our dreams. We learn to recognize the emotional patterns that undermine our best intensions. And we start to harmonize with the powerful energies building all around us--and with the power of Creation that's driving it.

Oneness speaks in a voice that reaches out to the heart of each of us. The words are personal--and the experience of embracing the understandings they hold is transformational. We come away from the simple act of reading feeling like we've been touched by something indescribable--and holy.

Filled with astounding metaphysical concepts and catalysts for change, Oneness takes us to the outer reaches of our own humanness and to the depths of the Divinity within. Reading it becomes a sacred, experiential journey that leaves the reader empowered with timeless tools for real transformation and a clear roadmap of the inner path to enlightenment.

Oneness

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Roberta Larson Duyff

The new edition of the ADA's flagship food and nutrition guide--updated based on the very latest Dietary Guidelines for Americans

With over 200,000 copies sold in all editions, this award-winning resource from the world's leading authority on food and nutrition is packed with the latest healthy eating advice for those at every age and stage of life. In this completely revised and updated new edition, you'll find up-to-date, evidence-based, practical answers for your many food and nutrition questions.

This cornerstone guide from the American Dietetic Association, written by nationally recognized food and nutrition expert and registered dietitian Roberta Duyff, covers the basics on nutrition, managing weight, and healthy eating. It also provides easy steps and how-tos for selecting, preparing, and storing foods safely to get the most nutrition and flavor for your dollar, and more. Comprehensive, accessible, and easy-to-use, this valuable reference shows how to make healthy food choices to fit any lifestyle.

 * How to put the the very latest Dietary Guidelines for Americans on food choices and physical activity into action
 * Latest guidance to prevent and manage today's health concerns, such as heart disease, diabetes, cancer, food allergies, gluten intolerance, lactose intolerance, and many others
 * Simple, practical tips and flexible food and nutrition skills that suit your needs and lifestyle with ways to apply advice from USDA's MyPlate
 * Advice for healthy nutrition, eating, and cooking across the lifespan
 * Covers vegetarian eating, healthy restaurant options, culinary nutrition and skills, healthy weight, nutrition supplements, and more
 * Interactive self-checks and websites to help you assess your own food choices and take steps to healthy eating

American Dietetic Association Complete Food and Nutrition Guide

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Nutrition Care Professionals

Angela Vivanti

Esther Myers

Science

Students

Nutrition Care Process and Terminology - A Practical Approach

3a7828f9-1296-471f-88f7-cff0b7aea54d-0

Michael P. Doyle

Oversized Hardcover (4 to 6 lbs)

Fundamentals and Frontiers

This state–of–the–art text provides new information in the field of food microbiology, offering current, definitive, factual material written by experts on each subject. Emphasizing the molecular and mechanistic aspects of food microbiology, this advanced text fulfills the need of research microbiologists, graduate students and instructors of food microbiology courses for an in–depth treatment of food microbiology. The text is organised into nine major sections that address each of the main areas of the field, including microbial food spoilage, foodborne pathogenic bacteria, mycotoxigenic moulds, viruses, foodborne and waterborne parasites, preservatives and preservation methods, food fermentations, advanced techniques in food microbiology.

Food Microbiology

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Jim Burns

Doug Fields

Light Paperback (1 lb or less)

A Practical Road Map for Your Journey Together

Jim Burns and Doug Fields wish you the very best for your wedding, but sadly, they won't be able to make it. What they are here for is your marriage. Jim and Doug have seen it all. They have worked with many couples and have studied extensively to uncover the essential elements for making marriages thrive. This book is their early wedding gift to you: a comprehensive, easy-to-navigate road map for beginning your union.



Filled with premium fuel for the journey--including meaningful exercises, hard truths, and conversations starters--this book will nourish and guide your relationship for the long haul.

 

Getting Ready for Marriage

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Sandra Mizumoto Posey

Teague von Bohlen

English

The Snarktastic Guide to College Success

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Nutrition Care Process and Terminology: a Practical Approach

Tool Kit

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Rick Warren

Offers spiritual fulfillment through an understanding of God's plan for a meaningful life.

What on Earth Am I Here For?

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Eric Gibson

The Grower's Guide to Successful Produce Marketing

Discusses different ways that a small-time farmer can market produce, including roadside stands, pick-your-own operations, contacting local restaurants for direct purchase of crops, and growing produce on order.

Sell What You Sow!

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Paul R. Dittmer

J. Desmond Keefe

Heavy Hardcover (2 to 4 lbs)

Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition has defined the cost control course for generations of students. This new edition continues the tradition of presenting comprehensive yet concise information on cost control that is updated to reflect today's technology driven environment Key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers' understanding. It also features increased discussion and examples of technology used in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering.

Principles of Food, Beverage, and Labor Cost Controls

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David N. Shier

Jackie L. Butler

Ricki Lewis

John W. Hole,

Designed for the one-semester anatomy and physiology course, Hole's Essentials of Human Anatomy and Physiology assumes no prior science knowledge and supports core topics with clinical applications, making difficult concepts relevant to students pursuing careers in the allied health field. The learn, practice, and access system is used throughout the textbook and digital. "Learning" Outcomes at the beginning of each chapter set the stage for what students will learn, "Practice" questions at the end of each major section help check their recall on what they just read, and "Assess" end of chapter resources help students confirm their accurate recall of what they just learned and practiced. Th learn, practice, and assess system is highly effective in providing students with a solid understanding of the important concepts in anatomy and physiology.


Loose Leaf for Holes Essentials Human Anatomy & Physiology

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