株式会社極東書店トップ ＞ 商品一覧 ＞ The Sustainable Chef: The Environment in Culinary Arts, Restaurants, and Hospitality.
商品詳細
The Sustainable Chef: The Environment in Culinary Arts, Restaurants, and Hospitality.
・ISBN 978-1-138-73370-1 hard GB£ 155.00
￥49,104.- (税込) ※（※）価格はご注文時の参考価格となります。
納品価格につきましては書籍の入荷時点で確定となります。
版元の原価改定、外国為替の変動等により異なる場合がございますので、予めご了承下さい。
| 著者・編者 | Goessling, Stefan / Hall, C. Michael, |
|---|---|
| 出版社 | (Routledge, UK) |
| 出版年月 | 2021 |
| ページ数 | 328 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A01-34394＞ |
解説
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.
Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.