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Sous Vide and Cook-Chill Processing for the Food Industry by Sue GhazalaThis book provides a comprehensive and innovative overview of new and emerging sous vide and cook-chill techniques that are commercially used for the food industry. It is an essential reference for food scientists and technologists in industry, research and teaching, especially food process engineers involved in product development, quality assurance, packaging and production.
Call Number: 641.587 SOU (Glen Waverley)
Food and Beverage Management: For Hospitality, Tourism and Event Industries (6th ed.) by John Cousins; David Foskett; David Graham; Amy HollierThis 6th edition of the best-selling textbook has been updated and revised to take account of current trends within education and the hospitality, tourism and leisure industries. This includes changes to management best practice brought about the consequences of COVID and Brexit, as well looking at the impact of the increasing use of technology and kitchen/service robotics, changes to allergen regulations and issues of sustainability and business ethics, including ethical sourcing. It recognises that operations are not an end in themselves and food and beverage management is as much about the management of the business, as it is about specific aspects of the food and beverage product.