Hotel Sales and Revenue Management

Collation

406 p.

Series Title

-

Call Number

647 Hot-h

Gastronomi sebagai penopang pariwisata

Gastronomi merupakan sebuah bentuk apresiasi kepada keseluruhan proses yang terkait dalam cara memasak, menyajikan, etika serta nilai dari makanan-makanan yang berkaitan dengan asal makanan tersebut disajikan. Dalam dunia pariwisata, gastronomi sangat penting dan berpengaruh bagi wisatawan yang ingin merasakan pengalaman lain dalam berwisata dan makanan khas di tempat yang dikunjungi. Bicara me…

Sensational Singapore Recipes: An Illustrated Cookbook of Super Asian Dish Id…

This Singapore cookbook has shown you… How to use different ingredients to affect unique, Asian tastes in many varied dishes How can you include Singapore recipes in your home repertoire? You can…Make water cakes and breakfast pork congee, which you may not have heard of before. They are just as tasty as they sound. Cook stews and soups, which are served often in Singaporean homes. They are…

The Chef in a Truck: Fabulous Culinary Odyssey of a Freanch Pastry Chef in Ca…

Collation

179 p.

Series Title

-

Call Number

641.856 Per-c

Food Safety Contaminants and Risk Assessment

Collation

263 p.

Series Title

-

Call Number

641.3 Foo-f

Event Management in Sport, Recreation, and Tourism : theoritical and practice…

To focus on a readership that includes second- and third-year higher edu cation students in the fields of sport, recreation, sport tourism, and/or program management. • To provide a combination of theoretical foundations, practical princi ples, and examples that specifically relate to event operational planning and management. • To encourage students and practitioners to act as critic…

No Meat Required: The Cultural History and Culinary Future of Plant-based Eating

This book is about putting meatless diets in the US in their cultural and culinary context. We’re not just talking about hippies who would put carob in a cookie rather than chocolate chips, or the folks at The Farm commune in Tennessee who made cheese from nutritional yeast and tofu—though they do appear in the book. But there are also the ecofeminists of the second wave who gave up meat wh…

Fruits & Nuts : Recipes and Techniques from the Ferrandi School of Culinary Arts

Collation

307 p. illus.

Series Title

-

Call Number

641 Fer-f

The Ultimate Cookbook for MasterChefs A Culinary Collection of Best MasterChe…

Collation

-

Series Title

-

Call Number

641 Ult-u

French Boulangerie: recipes and techniques from the Ferrandi School of Culina…

Collation

312 p. illus.

Series Title

-

Call Number

641 Fer-f