Nutrition for Foodservice and Culinary Professionals

July 29, 2009

nutritionNutrition for Foodservice and Culinary Professionals serves as an essential reference to nutrition and foods for culinary students and professionals. The seventh edition is tailored to the needs of culinary and hospitality students and professionals who need to use nutritional principles to evaluate and modify menus and recipes.

Several chapters on the fundamentals of food and nutrition are included, as well as chapters on developing and marketing healthy recipes and menus. Practical appendixes include a listing of nutritive values of common foods consumed in the U.S.

Nutrition for Foodservice and Culinary Professionals can be found on the New Book shelves in the Nestlé Library (call number TX353 D78).


Marriott’s Survival Strategy

July 20, 2009

Marriott Corporation’s business strategy is helping the company survive the tough economic times better than most hospitality companies. The majority of Marriott’s properties are not owned by the company but are franchised. This short video from The Economist explains how this strategy enables Marriott to make money amid lousy conditions for the hotel industry.


New Book: The Business of Wine

July 13, 2009

wine businessThe Business of Wine focuses on the everyday business aspects of the wine world, containing more than 140 encyclopedic entries on a variety of subject related to the issues and structure of the industry.

Topics include grape-growing techniques, winemaking as an art and science, characteristics of grape varieties, legal issues, distribution, and environmental concerns.

The Business of Wine can be found on the reference shelves in the Nestlé Library, shelved in the Food & Beverage section (call number HD9370.5 B868 2009).


Smooth Sailing for the Cruise Industry?

July 6, 2009

cruiseIn the last ten years, cruising has become one of the fastest growing segments of the tourism industry, and many believe its reputation as a value-for money option will help protect it against the effects of recession.

Cruise Lines International Association statistics show that from 1980 to the present, the industry in North America grew by an average of 7.4% each year.

John Zamora, global cruise sector leader at Deloitte, thinks that while operators will undoubtedly feel the effects of the harsh climate this year, they could have a better experience than other areas of tourism and hospitality. “The cruise sector is not recession-proof, however, the health of the industry is strong, particularly given the value that consumers receive for their dollar,” he says. Furthermore, cruising has already shown its strength in challenging circumstances. “If you look at the post-911 period, it held up pretty well. In 2002, the industry grew by 4%, even in a downturn. As it emerged, the global cruise sector went on to grow by 15% the following year.”

For more information about the state of the cruise industry, read this recent article from World Cruise Network. The Nestlé Library has also created a library guide for the cruise industry.


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