Download or read book The Survey of Library Cafes Food Service 2014 Edition written by Primary Research Group and published by Primary Research Group Inc. This book was released on 2014 with total page 74 pages. Available in PDF, EPUB and Kindle. Book excerpt: The study presents data from a survey of public and academic library cafes and other food service operations. The report includes valuable and unique data on best-selling products, revenues and sources of revenues, expansion plans, catering revenues, salary costs, seating and decor and other facets of library cafe and food service operation. Data is broken out for academic and public libraries and also for library size defined by annual library budget and annual number of visitors to the library. The study helps planners answer questions such as: what are personnel costs for the typical cafe? How much revenue is accounted for by lunch traffic? Do cafes cater outside events and if so, how much do they earn?
Download or read book Redesigning the College Library Building 2014 Edition written by Primary Research Group and published by Primary Research Group Inc. This book was released on 2013 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: This 220+ page report looks closely at the capital spending plans and building renovation/construction policies of academic libraries, predominantly in the USA and Canada. The study covers capital spending and space allocation plans with highly detailed data on recent library spending and future plans for the construction or renovation of library cafes, seating space, lighting, atriums, classroom space, information commons and other technology-oriented spaces, group study space, storage space, collection space, rooftop space, offices, meeting spaces and auditoriums, entrances and exits, restrooms, gardens and other outdoor spaces, artwork, windows, space and facilities for special collections, performance space, space intended for library applications for specific academic departments and other forms of library space and special features. In addition, the report looks at other forms of capital spending such as plans for library furniture, workstations,information technology and more. The study also presents extensive data on sources of funding for renovations and new construction as well as data on how renovations have been received by the target audience. Redesigning the College Library Building, 2014 Edition also examines special purpose investments in energy saving technology, enhancements to natural light and soundproofing, among others. Data is broken out for public and private colleges, by size and type of college, and by college tuition level.
Download or read book Designing Coffee Shops and Caf s for Community written by Lisa K. Waxman and published by Routledge. This book was released on 2022-04-19 with total page 195 pages. Available in PDF, EPUB and Kindle. Book excerpt: Designing Coffee Shops and Cafés for Community brings together research, theory, and practical applications for designing coffee shops and cafes as places to enhance community connections. As people search for meaning and connection in their lives, they often seek out places that root them in their community. Designers are responsible for creating these spaces, and to do so well, they need to understand the physical and social attributes that make such spaces successful. Addressing societal trends, environment and behavior theories, place attachment, branding, authenticity, location, layout, and ambiance, the book provides guidelines to help designers and operators create more welcoming third places—places that are not home, not work, but those where we can relax in the company of others. It includes eight case studies by authors from threecountries that ground the theories in real-life third places. Its practical design guidelines cover location, accessibility, seating, lighting, sound, and more. Written for students, academics, and designers, this book discusses the value of coffee shops and cafés and guides readers through the ways to create places of belonging that bring people together.
Download or read book High quality design on a low budget written by Dorothea Sommer and published by Walter de Gruyter GmbH & Co KG. This book was released on 2016-03-07 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: This publication brings together a range of building projects from National, Academic and Public Libraries from different countries of the world showing how these libraries are able to continue to provide high quality library space that is affordable in times of difficult economic circumstances. We will hear about the building processes, co-operation with architects and engineers and how librarians and users have reacted to these new buildings.
Download or read book Design and Equipment for Restaurants and Foodservice written by Chris Thomas and published by John Wiley & Sons. This book was released on 2013-09-23 with total page 530 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility—with more attention to the equipment—rather than emphasizing either front of the house or back of the house.
Download or read book Managing Tourism Enterprises written by Rob Hallak and published by CABI. This book was released on 2023-01-25 with total page 253 pages. Available in PDF, EPUB and Kindle. Book excerpt: Managing Tourism Enterprises: Start-up, Growth and Resilience brings a new contribution to the literature on tourism management. It presents a comprehensive, educational text on the initiation, management, growth, performance and resilience of tourism enterprises in the age of digital disruption and global uncertainty. The book addresses the unique characteristics of tourism enterprises, how they are created, how they are managed, the factors that drive business performance, and how they must be innovative, resilient and adaptable in order to succeed. The content draws on empirical research, grey literature, government data and case studies to present theoretical and practical knowledge on the successful management of tourism enterprises and their role in tourism destinations. This is an essential book for undergraduate students completing 2nd and 3rd year courses on tourism management, with a focus on managing tourism enterprises; and postgraduate students undertaking courses specific to strategy and performance of tourism firms.
Download or read book Food and Nutrition Information and Educational Materials Center catalog written by Food and Nutrition Information Center (U.S.). and published by . This book was released on 1976 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Catalog Supplement Food and Nutrition Information and Educational Materials Center written by Food and Nutrition Information and Educational Materials Center (U.S.) and published by . This book was released on 1975 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt: Supplements 3-8 include bibliography and indexes / subject, personal author, corporate author, title, and media index.
Download or read book County and City Extra 2014 written by Deirdre A. Gaquin and published by Bernan Press. This book was released on 2014-10-27 with total page 1405 pages. Available in PDF, EPUB and Kindle. Book excerpt: When you want only one source of information about your city or county, turn to County and City Extra. This trusted reference compiles information from many sources to provide all the key demographic and economic data for every state, county, metropolitan area, congressional district, and for all cities in the United States with a 2010 population of 25,000 or more. In one volume , you can conveniently find data from 1990 to 2013 in easy-to-read tables. No other resource compiles this amount of detailed information into one place. Subjects covered in County and City Extra include: • Population by age and race • Government finances • Income and poverty • Manufacturing, trade, and services • Crime • Housing • Education • Immigration and migration • Labor force and employment • Agriculture, land, and water • Residential construction • Health resources • Voting and elections The main body of this volume contains five basic parts and covers the following areas: Part A-states Part B-counties Part C-metropolitan areas Part D-cities with a 2010 census population of 25,000 or more Part E-congressional districts In addition, this publication includes: •Figures and text in each section that highlight pertinent data and provide analysis •Ranking tables which present each geography type by various subjects including population, land area, population density, educational attainment, housing values, race, unemployment, and crime •Multiple color maps of the United States on various topics including median household income, poverty, voting, and race Furthermore, this volume contains several appendixes which include: • Notes and explanations for further reference • Definitions of geographic concepts • A listing of metropolitan and micropolitan areas and their component counties • A list of cities by county • Maps showing congressional districts, counties, and selected places within each state This edition includes newly released data from the 2012 Census of Governments. Table A includes state government employment and payroll data; Tables B and C include payroll and employment data for all government entities operating within each county and each metropolitan area and Table D includes municipal government employment and payroll data. Information about nonemployer businesses is also included for the first time. In addition, the Office of Management and Budget released a completely new list of Core Based Statistical Areas in February 2013. These newly delineated metropolitan areas are used for the first time in Table C. Appendixes B and C provide details about the component counties of these new metropolitan and micropolitan areas and their 2010 census and 2013 estimated populations.
Download or read book Catalog written by Food and Nutrition Information Center (U.S.) and published by . This book was released on 1973 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2365 references to books, journal articles, brochures, and audiovisual aids that are of interest to personnel of the school food service and nutrition education profession. Broad topical arrangement. Entries include accession number, bibliographical information, call number of FNIC, descriptors, and abstract. Indexes by subjects, authors (personal and corporate), and titles.
Download or read book Elementary Food Science written by Richard Owusu-Apenten and published by Springer Nature. This book was released on 2022-05-28 with total page 613 pages. Available in PDF, EPUB and Kindle. Book excerpt: Following the success of the popular introductory text,Elementary Food Science(5th edition) coversabroad range of food science topics organized infour parts; Part (1)Interrelated food science topics, Part (2)Food safety & sanitation, Part (3)Food preservation and processing and Part (4)Handling & processing of foods. The opening two chapters discuss what food science actually is, the significanceforsociety, and the large contribution of the food industry to jobs and revenue in the USA and globally. Succeeding chapterscover food regulatory agencies, food labels, food quality and sensory evaluation, and consumer food literacy. Part (2)hastwo new chapters explaininghow microbes affect food quality,and alsofoodborne disease outbreaks; GMP is described independently and as a prerequisite for HACCP, VACCP andTACCPfood-safety management systems. Part (3) containstwo new chapters dealing with basic aspects of food processing, and the quality of dried foods. Part (4) covershandling and processing major food commodity groups (meat, dairy products, poultry and eggs, fish and shellfish, cereal grains, bakery products, fruits and vegetables, sugar confectionary). A new final chapter coversthe foodservice industry. The text highlights food science links with industry uniquelyusing the North American Industry Classification System (NAICS). Overall, the book is thoroughly modernized with over 1500 references cited in recognition of thousands of named food scientists and other professionals. The target readership remain unchanged for the current edition, i.e. Students of food science fromsenior high school, colleges or universities. Sections of the book will also appeal toadvanced readers from other disciplines with perhaps little or noprior food science experience. Additionally, readers covering the intersection of food science with culinary arts, foodservices, and nutritionor public health will find the book useful.
Download or read book A Framework for Assessing Effects of the Food System written by National Research Council and published by National Academies Press. This book was released on 2015-06-17 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: How we produce and consume food has a bigger impact on Americans' well-being than any other human activity. The food industry is the largest sector of our economy; food touches everything from our health to the environment, climate change, economic inequality, and the federal budget. From the earliest developments of agriculture, a major goal has been to attain sufficient foods that provide the energy and the nutrients needed for a healthy, active life. Over time, food production, processing, marketing, and consumption have evolved and become highly complex. The challenges of improving the food system in the 21st century will require systemic approaches that take full account of social, economic, ecological, and evolutionary factors. Policy or business interventions involving a segment of the food system often have consequences beyond the original issue the intervention was meant to address. A Framework for Assessing Effects of the Food System develops an analytical framework for assessing effects associated with the ways in which food is grown, processed, distributed, marketed, retailed, and consumed in the United States. The framework will allow users to recognize effects across the full food system, consider all domains and dimensions of effects, account for systems dynamics and complexities, and choose appropriate methods for analysis. This report provides example applications of the framework based on complex questions that are currently under debate: consumption of a healthy and safe diet, food security, animal welfare, and preserving the environment and its resources. A Framework for Assessing Effects of the Food System describes the U.S. food system and provides a brief history of its evolution into the current system. This report identifies some of the real and potential implications of the current system in terms of its health, environmental, and socioeconomic effects along with a sense for the complexities of the system, potential metrics, and some of the data needs that are required to assess the effects. The overview of the food system and the framework described in this report will be an essential resource for decision makers, researchers, and others to examine the possible impacts of alternative policies or agricultural or food processing practices.
Download or read book Nutrition in Public Health written by Arlene Spark and published by CRC Press. This book was released on 2015-09-22 with total page 618 pages. Available in PDF, EPUB and Kindle. Book excerpt: This second edition of a bestseller, Nutrition in Public Health: Principles, Policies, and Practice focuses on the role of the federal government in determining nutrition policy and influencing practice. Beginning with an overview of public health principles, the book examines the application of nutritional policy to dietary guidance, health promot
Download or read book Library Science and Administration Concepts Methodologies Tools and Applications written by Management Association, Information Resources and published by IGI Global. This book was released on 2017-11-30 with total page 1771 pages. Available in PDF, EPUB and Kindle. Book excerpt: Effective administration of libraries is a crucial part of delivering library services to the public. To develop and implement best practices, librarians must be aware and informed of the recent advances in library administration. Library Science and Administration: Concepts, Methodologies, Tools, and Applications is a comprehensive reference source for the latest scholarly material on trends, techniques, and management of libraries and examines the benefits and challenges of library administration. Highlighting a range of pertinent topics such as digital libraries, information sciences, and academic libraries, this multi-volume book is ideally designed for academicians, researchers, practitioners, and librarians seeking current research on library science and administration.
Download or read book Sustainable Disposal Methods of Food Wastes in Hospitality Operations written by Singh, Amrik and published by IGI Global. This book was released on 2024-03-06 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food waste has evolved into a global crisis, casting a long shadow over nations and the interconnected fabric of our world. The repercussions of this excess reverberate through environmental and socio-economic landscapes, demanding immediate attention. Globally, the challenge of reducing food waste is acknowledged as a linchpin in achieving a sustainable future. The book Sustainable Disposal Methods of Food Wastes in Hospitality Operations confronts this escalating issue head-on. It contends that the time is ripe for a change in waste disposal practices, advocating for sustainable methods to alleviate environmental strain, combat climate change, and safeguard public health. This book delves into the heart of waste management principles and strategies. Beyond identifying the severity of the issue, the book ventures into uncharted territories, exploring emergent debates surrounding systemic causes and solutions. In a world where information and communication technology empower organizations, a gap persists in translating these advancements into effective waste management initiatives. The book urges a holistic understanding of the issue, drawing attention to the need for collaborative efforts between governments and private industry players to bridge this divide. As it provides a global perspective, the handbook becomes a tool for those seeking to comprehend the intricate web of challenges posed by food waste and navigate towards a sustainable future.
Download or read book Space and Organizational Considerations in Academic Library Partnerships and Collaborations written by Doherty, Brian and published by IGI Global. This book was released on 2016-04-25 with total page 389 pages. Available in PDF, EPUB and Kindle. Book excerpt: A vital component of any academic institution, libraries are held to and expected to maintain certain standards. In order to meet these standards and better accommodate the student and faculty body they serve, many libraries are recognizing the benefit of forging relationships with other professional and academic entities. Space and Organizational Considerations in Academic Library Partnerships and Collaborations is a pivotal reference source for the latest scholarly research on and methods for utilizing existing spaces within libraries to facilitate collection development in addition to discussions on how on-campus and off-campus partnerships can assist in this endeavor. Focusing on issues related to faculty and researcher collaborations, collection management, and professional development, this book is ideally designed for administrators, librarians, academicians, MLIS students, and information professionals.
Download or read book Savoring Gotham written by Andrew F. Smith and published by Oxford University Press. This book was released on 2015 with total page 754 pages. Available in PDF, EPUB and Kindle. Book excerpt: When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). This is the city where, if you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in. Savoring Gotham weaves the full tapestry of the city's rich gastronomy in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts-most of them New Yorkers--Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city's ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too--48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later. Savoring Gotham covers New York's culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today. And it delves into more esoteric culinary realities, such as urban farming, beekeeping, the Three Martini Lunch and the Power Lunch, and novels, movies, and paintings that memorably depict Gotham's foodscapes. From hot dog stands to haute cuisine, each borough is represented. A foreword by Brooklyn Brewery Brewmaster Garrett Oliver and an extensive bibliography round out this sweeping new collection.
