Authors: Satoshi Sugahara, Nabyla Daidj, Sumitaka Ushio Description: This book explores two combined approaches from a cross-disciplinary perspective to improve understanding of value creation across various contexts. Existing studies on this topi...Read More

Author: Wallace L. Rande Description: The Beverage Service World: Alcohol & Non-Alcoholic Beverages and Their Role in Hospitality Operations provides readers with a comprehensive inside look at the latest developments in this exciting industry...Read More

Authors: Eric W. Noreen, Peter C. Brewer, Ray H. Garrison Description: Authors Eric Noreen, Peter Brewer, and Ray Garrison have crafted a streamlined Managerial Accounting book that is perfect for non-accounting majors who intend to move into mana...Read More

Editors:  Annie Hill, Frances Jack Description: he book is a valuable reference for current and prospective distillers, including researchers in distilling and chemical engineering and students brewing and distilling programs. With an increase in...Read More

Author: Camper English Description: Alcohol and Medicine have an inextricably intertwined history, with innovations in each altering the path of the other. The story stretches back to ancient times, when beer and wine were used to provide nutritio...Read More

Author:  Digna Cassens Description: Developing simple to use effective cleaning, sanitation and safety methods takes time that most foodservice managers, staff, registered dietitian nutritionists & consultants don't have. This book includes s...Read More

Author: Ryan Aycock Description: Simply Cocktails takes a different approach to learning about the spirits, syrups, liqueurs, bitters, aromatic wines, and sodas to go into making quality drinks. First, you will learn about alcohol's history extend...Read More

Author: Jeffrey Hamelman Description: "Bread. The process of bread baking is at once a simple endeavour, yet at the same time it can be one of enormous complexity. The merest of ingredients are required, and these few are easily procured, requirin...Read More

Editors: Jim McLauchlin, Christine Little Description: This unique textbook takes a holistic approach to food poisoning and food hygiene, explaining in clear and non-technical language the causes of food poisoning with practical examples from 'rea...Read More

Author: Andre Louis Simon Description: Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofrea...Read More