00000nam a2200000 i 4500 UP-1685523046126129297 Buklod 20240116090434.0 a r |||| u| ta 240116s2022 enk b 001 0 eng 9781138733732 (pbk) 22096097 DLC rda DCHE eng DMLUC TX 911 G67 2022 Gössling, Stefan author. The sustainable chef the environment in culinary arts, restaurants, and hospitality Stefan Gössling and C. Michael Hall. London New York Routledge, Taylor & Francis Group 2022. xv, 328 pages 25 cm text txt rdacontent unmediated rdamedia volume nc rdacarrier Includes bibliographical references (pages 275-317) and index. "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. Environmental protection. Hotel management. Restaurant management. Food service Environmental aspects. Hospitality Environmental aspects. Hall, C. Michael author. FO UPD DCHE TX 911 G67 2022 Book