| 000 -LEADER |
|---|
| fixed length control field |
03116nam a22003017a 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20221110044642.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
221110b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781138733732 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
CvSU-CCAT Campus Library. |
| Transcribing agency |
CvSU-CCAT Campus Library. |
| Description conventions |
rda. |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
English. |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
CIR TX 911 |
| Item number |
G67 2022 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Gössling, Stefan, author. |
| 9 (RLIN) |
7308 |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
The sustainable chef : |
| Remainder of title |
the environment in culinary arts, restaurants, and hospitality / |
| Statement of responsibility, etc. |
Stefan Gössling and C. Michael Hall. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Abington, Oxon ; New York, New York : |
| Name of publisher, distributor, etc. |
Routledge, Taylor & Francis Group, |
| Date of publication, distribution, etc. |
c2022. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xv, 328 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
26 cm |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Introduction: the advantages of a sustainable kitchen -- Where does our food come from -- Climate-friendly food -- Local foods -- Organic foods -- Sustainable foods: the importance of standards and certification -- Purchasing strategies and supply chains -- Healthy and sustainable food -- Menu marketing, portions, and presentation -- Making the most of your food; nose-to-tail and leaf-to-root eating, and packaging -- Efficient restaurants and kitchens -- The intelligent kitchen: using management systems to promote sustainability -- Minimising waste: technology and management -- Minimising waste: behaviour -- The restaurant in the community -- Conclusions and futures: expanding the restaurants and foodservice sustainability menu |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"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"-- Provided by publisher |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Accession number |
13091 |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
In English text. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Restaurant management. |
| 9 (RLIN) |
57 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Hotel management. |
| 9 (RLIN) |
1 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Hospitality |
| Form subdivision |
Environmental aspects. |
| 9 (RLIN) |
7309 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food service |
| Form subdivision |
Environmental aspects. |
| 9 (RLIN) |
7310 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Environmental protection. |
| 9 (RLIN) |
7311 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Hall, C. Michael, author. |
| 9 (RLIN) |
7312 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Book |
| Classification part |
TX 911 G67 2022 |
| Call number prefix |
CIR |
