More Hospitality Industry Guides
Overview
Use these resources to learn more about the cooking industry and what it is like to work as a professional chef.
- IBISWorldIBISWorld provides industry research reports and profiles for over 700 United States industries as well as a wide range of industries in China. Business reports for five categories: industry market research, industry risk ratings, company research, global industry research, and economic and demographic data. Each report provides key statistics, market characteristics and segmentation, industry conditions, leading competitors, industry performance analysis and future outlook. Search for food-related industries, such as careering, restaurants, wholesaling, etc.
So You Want to Be a Chef by Call Number: ILR: TX652.5 .B715 2006Publication Date: 2006Introduces readers to the vast number of jobs in foodservice and cooking. The book offers a realistic approach to career tracks, job duties, hours and working conditions, qualifications, and employment and promotion opportunities. Realistic and Practical approach to career tracks, job duties, hours and working conditions, qualifications, employment/promotion opportunities Features include Industry Interviews, On the Job with Culinary and Foodservice Professionals, and Job Descriptions.
On Becoming a Professional Chef by Call Number: ILR: TX911.3.V62 O5 2004Publication Date: 2004Explains the disciplines and attributes needed to reach the chef level in the world of cuisine. It follows the American Culinary Federations guidelines on professional culinary training, education, certification and competitions to prepare future chefs for the ACF certification. Provides insight regarding the skills needed to become a successful chef—encompassing all aspects of the modern chefs job such as marketing, human resource management, product management, financial management, and sales. For future professional chefs and those preparing for the ACF certification.
Food Fundamentals by Call Number: ILR: TX354 .M28 2009Publication Date: 2009This book explains the how’s and the why’s that are basic to the production of safe, high-quality foods. Its goal is to help students develop an understanding of food preparation and science within the context of societal concerns related to health and food safety. By integrating scientific principles of food preparation with the basic production techniques, it enables students to develop a strong foundation in each of the topics. This edition retains popular features such as Science Notes, Cultural Accents, and Ingredient Highlights and contains a new feature focusing on food evaluation.
Plunkett's Food Industry Almanac by Call Number: HD9003 .P58Publication Date: 2016Guide to the food and beverage industry including: major trends, statistics and industry contacts. Features industry trends analysis, market data and competitive intelligence, market forecasts and Industry Statistics, industry Associations and Professional Societies List, in-Depth Profiles of hundreds of leading companies, and industry Glossary
