89,06 €
Produit Neuf
Ou 22,27 € /mois
- Livraison à 0,01 €
- Livré entre le 27 août et le 11 septembre
Brand new, In English, Fast shipping from London, UK; Tout neuf, en anglais, expédition rapide depuis Londres, Royaume-Uni;ria9781138733732_dbm
Nos autres offres
-
67,91 €
Produit Neuf
Ou 16,98 € /mois
- Livraison : 25,00 €
- Livré entre le 10 et le 15 septembre
Apres acceptation de la commande, le delai moyen d'expedition depuis le Japon est de 48 heures. Le delai moyen de livraison est de 3 a 4 semaines. En cas de circonstances exceptionnelles, les delais peuvent s'etendre jusqu'à 2 mois.
Voir le détail de l'annonce
- Payez directement sur Rakuten (CB, PayPal, 4xCB...)
- Récupérez le produit directement chez le vendeur
- Rakuten vous rembourse en cas de problème
Gratuit et sans engagement
Félicitations !
Nous sommes heureux de vous compter parmi nos membres du Club Rakuten !
TROUVER UN MAGASIN
Retour
Avis sur The Sustainable Chef Format Broché - Livre Encyclopédies, Dictionnaires
0 avis sur The Sustainable Chef Format Broché - Livre Encyclopédies, Dictionnaires
Les avis publiés font l'objet d'un contrôle automatisé de Rakuten.
-
Living Beautifully In Paris
Occasion dès 61,75 €
-
Fix-It Phonics - Level 3 - Student Pack (2nd Edition)
Neuf dès 59,72 €
-
Concise Oxford English Dictionary 12th Ed
23 avis
Neuf dès 42,95 €
-
English Grammar In Use - With Answers & Ebook
3 avis
Occasion dès 39,30 €
-
Warhammer Invasion: Bleeding Sun Battle Pack
Neuf dès 55,00 €
-
The Lives Of Seaweeds
Neuf dès 49,86 €
-
Open World First Student's Book Without Answers With Online Practice
Neuf dès 74,40 €
Occasion dès 117,61 €
-
Saints At The Limits
Neuf dès 54,44 €
-
The Twilight Saga Deluxe Hardcover Collection
Neuf dès 223,38 €
Occasion dès 85,00 €
-
Vandals: The Photography Of The Bikeriders
Neuf dès 52,09 €
-
Mastering Pot-Limit Omaha
Neuf dès 35,70 €
-
No Time To Die: The Making Of The Film
Neuf dès 59,98 €
-
Bikablo 2.0
Occasion dès 35,27 €
-
101 Things I Learned In Architecture School
Neuf dès 36,74 €
-
Ephemerides 1950-2050 Ut For 0h International Edition
19 avis
Occasion dès 44,95 €
-
Magasin Général, Integrale De Tomes 8 & 9. Les Femmes / Notre Dame Des Lacs
Occasion dès 50,00 €
-
Guillermo Kuitca: Everything
Occasion dès 36,29 €
-
Magical Imagination
Neuf dès 37,35 €
-
Nkjv Study Bible, Leathersoft, Brown, Comfort Print
Neuf dès 73,27 €
-
Ellen Von Unwerth: Revenge
1 avis
Neuf dès 56,17 €
Produits similaires
Présentation The Sustainable Chef Format Broché
- Livre Encyclopédies, Dictionnaires
Résumé : 1. Introduction: the advantages of a sustainable kitchen. 2. Where does our food come from? 3. Climate-friendly food. 4. Local foods. 5. Organic food. 6. Sustainable foods: the importance of standards and certification. 7. Purchasing strategies and supply chains. 8. Healthy and sustainable foods. 9. Menu marketing, portions and presentation. 10. Making the most of your food...
Biographie: Stefan Gossling is a Professor in the Department of Service Management and Service Studies, Lund University, Sweden, as well as the School of Business and Economics, Linnaeus University, Sweden. He is also the research coordinator for tourism studies at the Western Norway Research Institute. He is interested in the sustainability of food, owns a farm and has made various attempts at running a restaurant that have made him aware of the many difficulties entrepreneurs face in implementing sustainable practices. C. Michael Hall is a Professor in the Department of Management, Marketing and Entrepreneurship, University of Canterbury, New Zealand, Docent in Geography, University of Oulu, Finland, a Visiting Professor in Tourism at Linnaeus University, Sweden, and a Guest Professor in the Department of Service Management and Service Studies, Lund University, Sweden, and the Department of Food, Nutrition and Culinary Science, Umea University, Sweden. He has written widely on tourism, regional development, policy, World Heritage, global environmental change and food, as well as growing tree crops on his family's regenerative farming property.
Sommaire:
nose-to-tail and leaf-to-root eating, and packaging. 11. Efficient restaurants and kitchens. 12. The intelligent kitchen: using management systems to promote sustainability. 13. Minimizing waste: technology and management. 14. Minimizing waste: behaviour. 15. The restaurant in the community. 16. Conclusions and futures: expanding the restaurants and foodservice sustainability menu
Détails de conformité du produit
Personne responsable dans l'UE