This book tackles the biggest city in the world and includes 100 restaurants, take-away counters and cafes that serve halal dishes. The reviews on the London eating establishments are frank and are sprinkled with interesting observations of the places and surrounding areas. This means you will know which restaurant you would want to save a month's salary for or just to eat there to survive. All halal, in all of London. Features: over 100 reviews of restaurants and cafe's; descriptive photographs; easy-to-read maps; index and icons to find the exact place you want.
Since Consumers' Research Magazine's inception in 1928, readers have been given reliable and useful information on food issues. Characteristically, much of the information had been provided far in advance of official concern or public awareness. Thus, you will find a discussion of E. coli 0157:H7 printed in May 1991 - several years prior to the publicized incident in a fast food restaurant that affected many children. Information on the newly banned pesticide Alar was printed in November 1985, and the possible association between carrageenan and ulcerative colitis appeared as early as May 1972. These, and many other topics included in this anthology, appeared years prior to official recognition that these food issues posed public health problems. Every article included in this book can enlighten you as a consumer, in order to make intelligent choices in a bewildering marketplace.
"Whether in the classroom or on the job, this book will provide its users with the means for focused action plans. Like the food service operations which they are designed to measure, the checklists are organized to follow a flow ranging from the front of the house to the back of the house and up to the top of the house, covering all relevant procedures from food and beverage service to product handling to general administration. Modern issues such as cultural diversity, guest relations, food safety and sanitation, and energy management have been incorporated into the checklists. Another incredibly useful tool is a sample "Shopper’s Report." Usually in the domain of classified information, this one form alone may be worth the cost of the book to students, consultants, and operators. "There is a lot to like in this book, but the section that I particularly appreciate is on how to orient and train new employees. Since checklists specify exactly which procedures should be followed, and often in which order, it is easy to provide new workers with all the information they need to perform their jobs knowledgeably and confidently. The checklists are designed in such a manner that they can be applied instantly. Most do not need modification to fit specific needs of individual operations. "In short, this book contains hundreds of checklists, not rehashed from other sources but intelligently compiled, prioritized and updated to meet the current and immediately foreseeable needs of food service operations. Many operators do not use checklists either because they do not know how to develop one or because they do not have time for such an objective and detailed analysis of their operations. This book is the answer. The operator can simply lift applicable items from selected sections and integrate them into a management system. Once readers become familiar and comfortable with checklists and procedures, they can go on to develop their own. As the author himself states, this is a book that is meant to be used rather than read. I did not just read this book; I devoured it. Food Service Management by Checklist is destined to become a classic." —Edward G. Sherwin Chairman, Hotel-Motel/Restaurant-Club Management Department Essex Community College
Do you like to eat different foods? Maybe you like to help in the kitchen by cooking or bringing food to the table. Running restaurants large and small is no easy task as you will discover when you go On The Job in a Restaurant.
IN THIS NOSE-TO-TAIL culinary confessional, acclaimed novelist and reluctant gourmet Timothy Taylor makes a three-course meal out of our food-obsessed culture. When and how did we all get so hyped up about eating? What drives our foodie fixations? And is it possible to make an edible meal cribbed entirely from mid-seventies cookbooks? Foodville recounts Taylor's fascination with food critic culture, his recollection of meals miserable and sublime, and his experimentation with cooking at the cutting edge (and in the deepest recesses of the out-of-fashion). Feast your way through dining rooms from Vancouver to Spain with this critical and affectionate portrait of what we really talk about when we talk about food.
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