Takeaway Food Packaging Now

As our lives speed up, our relationship with food changes. Choice of meal depends on convenience, quality and presentation - this book focuses on the latter.

The protection and preservation of a product, the launch of new products or re-launch of existing products, perception of added-value to products or services, and cost reduction in the supply chain are all objectives of food packaging. Taking into consideration the requirements specific to different products, how can one package successfully meet all of these goals? Food Packaging Technology provides a contemporary overview of food processing and packaging technologies. Covering the wide range of issues you face when developing innovative food packaging, the book includes: Food packaging strategy, design, and development Food biodeterioation and methods of preservation Packaged product quality and shelf life Logistical packaging for food marketing systems Packaging materials and processes The battle rages over which type of container should be used for which application. It is therefore necessary to consider which materials, or combination of materials and processes will best serve the market and enhance brand value. Food Packaging Technology gives you the tools to determine which form of packaging will meet your business goals without compromising the safety of your product.

With the accelerated pace of life, people often first notice the packages when they see food, and the color of the packaging affects the psychology of consumers. DELICIOUS COLOUR- FOOD PACKAGING DESIGN selects a variety of design works from around the world, showing you a lot of packaging design in showy color. According to the characteristics of different foods, the designers have designed various color and exquisite packaging works, so that you can first visually taste them. The 320-page book is rich and comprehensive in content, including biscuits, candy, beverages, tea, drinks, fast food, etc., covering many aspects of food packaging design, providing you with a unique food packaging design feast.

The sales range of goods spans the globe. Packaging enables this international exchange of merchandise, and has infiltrated our life on every level. It exists everywhere - on the supermarket shelves, in our fridges, cabinets, gifts, and cosmetics; whether you are receiving shipped items from overseas or buying produce from local farms, packaging will always be involved. However, as environmental issues become increasingly prominent, there is another side to packaging we must consider. Reducing waste, saving energy, improving sustainability of the overall products, and creating green packaging methods are hot topics in the packaging industry. More than 100 ideas from all over the world are showcased in this book, which are presented in insightful detail and complemented by full-colour photography

A concise and up-to-date treatment of foodservice marketing with an emphasis on digital and mobile-friendly strategies In Marketing in Foodservice Operations, a team of distinguished foodservice educators and practitioners delivers an insightful and practical exploration of contemporary foodservice marketing. Capturing the wide range of dramatic changes that have gripped the discipline in the last two decades, the book discusses basic marketing information and includes a heavy emphasis on modern forms of digital marketing in the industry. Learn how to identify a target market and create a marketing plan, as well as how menu prices impact an organization’s marketing. The authors also describe how to use a foodservice operation’s menu as a marketing tool and consider the importance of an active social media presence visible to the target market. Other contents include: A complete introduction to the development, implementation, and evaluation of a foodservice marketing plan Comprehensive explorations of traditional and contemporary foodservice marketing strategies Practical discussions of digital foodservice marketing techniques, including social media plans Insightful treatments of mobile-friendly marketing strategies Perfect for students in foodservice-related courses, Marketing in Foodservice Operations will also benefit foodservice establishment owners and operators and professionals working in colleges, hospitals, nursing homes, and more.

Comprehensive resource covering key 'need-to-know' aspects of how to run a food service operation, with unique perspective from restaurant managers Successful Management in Foodservice Operations is a single volume textbook addressing the overall operation of a successful food service business, including planning for success, ensuring excellence in production and service, and generating optimal levels of operating profits. The purpose of this book is to teach foodservice operators what they must know, and do, in order to achieve their own definitions of success. The book covers the major changes to food delivery processes and systems forced by the COVID pandemic, changes to the system of accounts for restaurants, flexibility of employee management due to COVID-enforced changes, and more. Each chapter ends with features to enable reader comprehension and practical application of concepts. These include: 'A Manager's 10-Point Effectiveness Checklist' offering ideas for management actions, and mini-case studies entitled 'What Would You Do?' with suggested answers. Successful Management in Foodservice Operations also discusses: Reading a Uniform Systems of Accounts for Restaurants (USAR) income statement, identifying a target market, and creating an effective proprietary website Managing marketing on third-party operated websites and labor costs and preparing and monitoring an operating budget Creating a profitable menu, successfully pricing menu items, recruiting, selecting, and training team members, and controlling food and beverage production costs Running food trucks and 'ghost' restaurants, where no customers actually visit the 'restaurant' in person other than to pick-up pre-ordered food Successful Management in Foodservice Operations is an authoritative, accessible, up-to-date, and easy-to-understand reference for introductory students in programs of study related to hospitality management and food service operations. It also appeals to individuals interested in running their own restaurant or food service operation. Part of Wiley's Foodservice Operations: The Essentials series.

The ultimate guide to the smells of the universe--the ambrosial to the pungent, and everything in between--from the author of the acclaimed culinary guides On Food and Cooking and Keys to Good Cooking. From Harold McGee, James Beard Award-winning author and leading expert on the science of food and cooking, comes an extensive exploration of the awe-inspiring world of smell. In Nose Dive, McGee takes us on a sensory-filled adventure, from the sulfurous nascent earth more than four billion years ago, to the sweetly fragrant Tian Shan mountain range north of the Himalayas, to the keyboard of your laptop, where trace notes of formaldehyde escape between the keys. We'll sniff the ordinary (wet pavement and cut grass) and extraordinary (fresh bread and chocolate), the delightful (roses and vanilla) and the unpleasant (spoiled meat and rotten eggs). We'll smell each other. We'll smell ourselves. Through it all, McGee familiarizes us with the actual bits of matter that we breathe in -- the molecules that trigger our perceptions, that prompt the citrusy smells of coriander and beer and the medicinal smells of daffodils and sea urchins. And like everything in the physical world, molecules have histories. Many of the molecules that we smell every day existed long before any creature was around to smell them -- before there was even a planet for those creatures to live on. Beginning with the origins of those molecules in interstellar space, McGee moves onward through the smells of our planet, the air and the oceans, the forest and the meadows and the city, all the way to the smells of incense, perfume, wine, and food. Here is a story of the world, of all of the smells under our collective nose. A work of astounding scholarship and originality, Nose Dive distills the science behind the smells and translates it, as only McGee can, into an accessible and entertaining guide. Incorporating the latest insights of biology and chemistry, and interwoven with personal observations, McGee reveals how our sense of smell has the power to expose invisible, intangible details of our material world and life, and trigger in us feelings that are the very essence of being alive.

Originally published in 1994, this book links the distant past with the urgent problems of today, taking the reader on a literary and scientific tour of global pollution from pre-history to the post-industrial age. Ancient problems such as lead poisoning in Rome and water pollution in Mesopotamia provide the background to a discussion of modern catastrophes including the hole in the ozone layer, climate change and the global drinking water crisis. The book chronicles 800 years of pollution in London, charts the growth of environmental activism and spotlights the rise of the consumer society as the driving force behind today’s malaise.