Fine Dining - Dining Out - Fast food - Fast casual
Family style - Cafe - Cafeteria - Coffeehouse
RRP $27.50
Growing up in the Great Depression, serving in World War II, living through the rapidly changing times of our modern age - Ed Pendrys witnessed most of the twentieth century. Perhaps nothing so appropriately symbolized the quickening lifestyle of America as much as the rise of the fast food industry. Granting us a unique perspective, Pendrys' memoirs take us back to the industry's very beginnings. Owner of the very first Chicago area Burger King, and the second one in the world outside of Florida, Pendrys - youngest franchisee at just thirty-three years of age - was there at the start, when burgers and shakes cost 19cents and a Whopper cost just 39cents. In 1965, even at those numbers, he was able to gross in excess of one-million dollars, just one of three franchisees in the nation to do so. Pure Americana, Memoirs of a Fast Food Man is more than history. It is a story of entrepreneurship, it is a story of business, it is a story of rags to riches. It is a story of America in the 20th century. Memoirs of a Fast Food Man is a story of ou
Foodservice Facilities Planning 3e
RRP $140.00
The foodservice industry gets more competitive every day. As a result, initial planning is extremely important and has become a key factor in determining the success or failure of an operation. This fully updated edition of the best-selling text on foodservice facilities planning shows students how to create a facility that blends the most efficient work environment with an ambience that will attract more customers. Students will find all-new information on how to—<UL><LI>cost-effectively design an operation<LI>properly select and efficiently maintain equipment<LI>successfully plan and accurately evaluate foodservice layouts<LI>plan fast-food facilities and bakeshops<LI>cut costs through more efficient energy planning.</UL>Equipped with this comprehensive book, students will develop expertise in all aspects of foodservice facilities planning, from prospectus to finished facility. The author provides sample layouts of award-winning floor plans from which effective designs can be modeled. Students will also find practical exercises that help prepare them for common problems that may arise while planning their own operation. They will also learn how to organize data to begin planning, how to develop feasibility studies, how to fully equip and operate their own facility, and most important, how to make their facility achieve maximum productivity and profits. Whether you are a student just learning the business, a foodservice planner, consultant, or decision maker in the industry, this practical reference book can make you an indispensable member of the foodservice facility planning team. An ideal classroom tool for students interested in careers in the foodservice industry, Foodservice Facilities Planning can also offer firm guidance to veteran foodservice planners, consultants, and decision makers.
RRP $666.99
Improving the integrity of the food chain, making certain that food is traceable, safe to eat, high quality and genuine requires new diagnostic tools, the implementation of novel information systems and input from all food chain participants. Food chain integrity reviews key research in this fast-moving area and how it can be applied to improve the provision of food to the consumer. Chapters in part one review developments in food traceability, such as food 'biotracing', and methods to prevent food bioterrorism. Following this, part two focuses on developments in food safety and quality management. Topics covered include advances in understanding of pathogen behaviour, control of foodborne viruses, hazard ranking and the role of animal feed in food safety. Chapters in part three explore essential aspects of food authenticity, from the traceability of genetically modified organisms in supply chains to new methods to demonstrate food origin. Finally, part four focuses on consumer views on food chain integrity and future trends. With its distinguished editors and expert team of contributors, Food chain integrity is a key reference for all those tasked with predicting and implementing actions to prevent breaches in the integrity of food production.
Fasting A Spiritual Discipline With Physical Benefits
RRP $16.99
Fasting teaches us to build health through Biblical principles by following Godly wisdom in our eating habits and allows us to gain control of our appetite. God formed every part of our body and He want us to honor Him by taking care of them. He loves our physical body; they are priceless to Him and He calls them His temple. Caring for the Holy Spirit's temple requires wisdom, and balance, and only God can help us gain both. To hear the voice of the Holy Spirit, our mind must be attentive and clear not bogged down by unhealthy food. As we learn to appreciate our body as the temple of the Holy Spirit we will change our thought pattern and create a healthy balance with food. If you are ready for a breakthrough in your dieting struggle, Fasting a Spiritual Discipline with Physical Benefits, provides a foundation to help you develop a life-changing commitment. God created food to give us energy, to heal our bodies, and for us to enjoy. Food was never meant to control us. When we shift our attention from losing weight to improving health by eating properly and cleansing the Holy Spirit's Temple, our body will begin to reach the weight that is best for us. Many of people decided to diet, but only a few resolve to fast.
RRP $755.99
Approximately 25 cents out of every dollar spent by American consumers is for a commodity regulated by the Food and Drug Administration. The agency has jurisdiction over food, drugs, cosmetics, medical devices, biological products, animal food and drugs, and tobacco products, as well as electronic products that emit radiation and products that spread communicable disease. FDA regulation thus touches the production and sale of most products that fill the shelves of our supermarkets and drug stores and virtually every product prescribed or used by the medical profession. The agency's responsibilities range from the simplest foods and personal care products to the most technologically sophisticated innovations of biotechnology and medical engineering.
Food and Drug Law is the law governing the actions taken by FDA and its sister agencies to oversee the safety of this vast universe of products, to ensure that their labeling (and in some cases advertising) is accurate and informative, and to shepherd safe and effective new products onto the market.
The book contains many court cases, but to reflect the diverse forums in which food and drug law is developed and enforced, the text also contains many other types illustrative materials: Federal Register preambles, warning letters, regulatory guidance documents, Congressional hearing testimony, scholarly articles, newspaper opinion pieces, and many others. In addition, the book offers a generous amount of original content, in which the authors guide the reader through the complexities of the statutory and regulatory scheme. Moreover, like past editions, the Fourth Edition includes numerous illuminating notes, which offer a gold mine of fascinating examples of the law in action.
The Fourth Edition, like previous editions, is extraordinarily valuable for practitioners. But notably, the book has been reorganized and edited so as to make it more useful than ever for students and professors. Much important contextual material has been moved to the front of the book, so students will grasp essential administrative, jurisdictional, federalism, and enforcement issues before mastering the intricacies of the product-specific chapters. The casebook thus provides an introductory window into administrative law for students who have not yet taken the basic Administrative Law course, as well as for first year students taking Food and Drug Law as an elective. The chapter on human drugs has been thoroughly reorganized to improve its comprehensibility. Throughout the book, other changes to organization and presentation have been made with professors and students in mind.
The Fourth Edition is completely updated through the early fall of 2013. It includes a new chapter on tobacco regulation to reflect the responsibilities FDA acquired under the Family Smoking Prevention and Tobacco Control of 2009. It also incorporates all the other statutory amendments since 2007 (for example, the Food and Drug Administration Act, the Food Safety Modernization Act, and the Food and Drug Administration Safety and Innovation Act). Every major development of the past six years is addressed, from the significant First Amendment cases to the preemption of tort suits to the drug compounding crisis to the regulation of bioengineered salmon.
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Nine Marys Articles
| Fine Dining | Dining Out | Fast food | Fast casual |
| Family style | Cafe | Cafeteria | Coffeehouse |
| Destination restaurant | Tabletop cooking | ||
Nine Marys Books
| Fine Dining | Dining Out | Fast food | Fast casual |
| Family style | Cafe | Cafeteria | Coffeehouse |
| Destination restaurant | Tabletop cooking | ||