The Sustainable Chef : The Environment in Culinary Arts Restaurants and Hospitality
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Author:GOSSLING Stefan / HALL C Michael
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ISBN:9781138733732
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Publication Date:November 2021
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Edition:1
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Pages:336
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Binding:Paperback
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Publisher:Routledge
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Country of Publication:United Kingdom


A Back Order button means that we don’t have the book in stock at our store, but we can order it in for you from a publisher or distributor at no additional cost.
As we source items from around the globe, a back-order may mean the product takes several weeks to arrive in New Zealand.
To check how long this might take, you’re welcome to contact us and we can provide an ETA or any other information you need. We recommend checking the timeframe before committing to an online order.
The Sustainable Chef : The Environment in Culinary Arts Restaurants and Hospitality
- Unit price
- / per
-
Author:GOSSLING Stefan / HALL C Michael
-
ISBN:9781138733732
-
Publication Date:November 2021
-
Edition:1
-
Pages:336
-
Binding:Paperback
-
Publisher:Routledge
-
Country of Publication:United Kingdom
Description
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.
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A Back Order button means that we don’t have the book in stock at our store, but we can order it in for you from a publisher or distributor at no additional cost.
As we source items from around the globe, a back-order may mean the product takes several weeks to arrive in New Zealand.
To check how long this might take, you’re welcome to contact us and we can provide an ETA or any other information you need. We recommend checking the timeframe before committing to an online order.
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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.
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Author: GOSSLING Stefan / HALL C MichaelISBN: 9781138733732Publication Date: November 2021Edition: 1Pages: 336Binding: PaperbackPublisher: RoutledgeCountry of Publication: United Kingdom
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.
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Author: GOSSLING Stefan / HALL C MichaelISBN: 9781138733732Publication Date: November 2021Edition: 1Pages: 336Binding: PaperbackPublisher: RoutledgeCountry of Publication: United Kingdom
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