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  2. Industri og industrielle studier
  3. Serviceerhverv

The Sustainable Chef

- The Environment in Culinary Arts, Restaurants, and Hospitality
Af: C. Michael Hall, Stefan Gossling Engelsk Paperback

The Sustainable Chef

- The Environment in Culinary Arts, Restaurants, and Hospitality
Af: C. Michael Hall, Stefan Gossling Engelsk Paperback
Tjek vores konkurrenters priser

This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved.

Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways.

Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.

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This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved.

Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways.

Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.

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Se mere i:
Produktdetaljer
Sprog: Engelsk
Sider: 328
ISBN-13: 9781138733732
Indbinding: Paperback
Udgave:
ISBN-10: 1138733733
Kategori: Serviceerhverv
Udg. Dato: 10 dec 2021
Længde: 24mm
Bredde: 244mm
Højde: 173mm
Forlag: Taylor & Francis Ltd
Oplagsdato: 10 dec 2021
Forfatter(e): C. Michael Hall, Stefan Gossling
Forfatter(e) C. Michael Hall, Stefan Gossling

Kategori Serviceerhverv

ISBN-13 9781138733732

Sprog Engelsk

Indbinding Paperback

Sider 328

Udgave

Længde 24mm

Bredde 244mm

Højde 173mm

Udg. Dato 10 dec 2021

Oplagsdato 10 dec 2021

Forlag Taylor & Francis Ltd

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