This important and extremely interesting book is a seriousscientific and authoritative overview of the implications ofdrinking beer as part of the human diet. Coverage includes ahistory of beer in the diet, an overview of beer production andbeer compositional analysis, the impact of raw materials, thedesirable and undesirable components in beer and the contributionof beer to health, and social issues. Written by Professor Charlie Bamforth, well known for alifetime's work in the brewing world, Beer: Health andNutrition should find a place on the shelves of all thoseinvolved in providing dietary advice.

Like making deals and money but don’t care for the daily grind? Then consider becoming a middleman—the wholesaler—who buys goods from the manufacturer and sells them to retailers for a profit. With millions of products on the market already and new ones coming every day, the wholesale economy has plenty of room for growth. This easy-to-read guide covers locating manufacturers and retailers, securing product exclusives, and identifying prime locations for wholesale distributorship. With insider secrets for beating the competition and step-by-step instruction on how to start making money today, this fully revised third edition also covers he Internet’s growing role in distribution, effective strategies for dealing with shrinking profit margins, and specific product lines to focus on for maximum success.

THE RESTAURANT AN AUTHORITATIVE, UP-TO-DATE, AND ONE-STOP GUIDE TO THE RESTAURANT BUSINESS In the newly revised The Restaurant: From Concept to Operation, Ninth Edition, accomplished hospitality and restaurant professional John R. Walker delivers a comprehensive exploration of opening a restaurant, from the initial idea to the grand opening. The book offers readers robust, applications-based coverage of all aspects of developing, opening, and running a restaurant. Readers will discover up-to-date material on staffing, legal and regulatory issues, cost control, financing, marketing and promotion, equipment and design, menus, sanitation, and concepts. Every chapter has been revised, updated and enhanced with several industry examples, sidebars, charts, tables, photos, and menus. The ninth edition of The Restaurant: From Concept to Operation provides readers with all the information they need to make sound decisions that will allow for the building of a thriving restaurant business. The book also offers: A thorough introduction to the restaurant business, from the history of eating out to the modern challenges of restaurant operation A comprehensive exploration of restaurants and their owners, including quick-casual, sandwich, family, fine-dining, and other establishments Practical discussions of menus, kitchens, and purchasing, including prices and pricing strategies, menu accuracy, health inspections, and food purchasing systems In-depth examinations of restaurant operations, including bar and beverage service, budgeting and control, and food production and sanitation An indispensable resource for undergraduate and graduate restaurant and food management services and business administration students, The Restaurant: From Concept to Operation, Ninth Edition is also perfect for aspiring and practicing restaurant owners and restaurant investors seeking a one-stop guide to the restaurant business.

Without a doubt, the connection between law and business ethics is made clear with Business: Its Legal, Ethical and Global Environment. Through an integration of examples and applications, users learn how to apply legal and ethical reasoning skills when making business decisions. No other book on the market better prepares tomorrow's managers for the legal, ethical, and global environment in which they will work. Jennings balances coverage of traditional legal and ethical topics with emerging trends in the business world, such as cyberlaw, international law, and alternate dispute resolution.