This restaurant success guide provides vital information on how to protect the significant investment—sometimes ranging from $250,000 to $425,000—that’s required to open a restaurant and keep it running during the first six months.

Managing Hospitality Organizations: Achieving Excellence in the Guest Experience, Third Edition takes students on a journey through the evolving service industry.

This specialist handbook is intended as a quick and easy reference guide for individuals and organisations that are involved with the production of food, from both agriculture and horticulture.

Various productive and non-productive animal responses to diets are quantified. This book presents the whole system for dairy and meat, large and small ruminant production, including specificities for tropical and Mediterranean areas.

In this biography, Jonathan Rees examines Wiley's many and varied conflicts over food safety"--

Managing Food and Nutrition Services for the Culinary, Hospitality, and Nutrition Professions merges culinary, hospitality and dietetics management into one concise text.

How is food political? : market, state, and knowledge / Ronald J. Herring -- Science, politics, and the framing of modern agricultural technologies / John Harriss, Drew Stewart -- Genetically improved crops / Martina Newell-McGloughlin -- ...

First reference on food consumption and policy.

This book explores the many challenges that faced the early production and sale of beer in Japan, including its evolution from a uniquely Western beverage into a thoroughly domestic Japanese commodity by the post-Second World War era.

This biennial report sets out a comprehensive review of world fisheries and aquaculture, as well as examining selected policy issues including capture-based aquaculture, labour standards, fisheries management and CITES, trade issues, ...