The sustainable chef : the environment in culinary arts, restaurants, and hospitality

• Material Type: 図書
• ISBN: 9781138733701 (hbk); 9781138733732 (pbk)
• ISBN (error code): 9781315187488 (ebk)
• Title: The sustainable chef : the environment in culinary arts, restaurants, and hospitality
• Author/Editor: Stefan Gössling and C. Michael Hall
• Author Heading: Gössling, Stefan; Hall, Colin Michael, 1961- ( 00534069 )Authorities
• Publication, Distribution, etc.: London : Routledge, Taylor & Francis Group (出版); New York : Routledge, Taylor & Francis Group (出版)
• Publication Date: 2022
• Publication Date (W3CDTF): 2022
• Extent: xv, 328 pages
• Size: 25 cm
• Place of Publication (Country Code): GB
• Text Language Code: eng
• Content Type: text
• Media Type: unmediated
• Carrier Type: volume
• Subject Heading: Restaurant management; Hotel management; Hospitality--Environmental aspects; Food service--Environmental aspects; Environmental protection
• LCC: TX911
• DDC: 647.95068
• NDLC: DH475
• Target Audience: 一般
• Note (Bibliography): Includes bibliographical references and index
• Holding library: 国立国会図書館
• Call No.: DH475-D23
• Data Provider (Database): 国立国会図書館 : 国立国会図書館蔵書; https://ndlsearch.ndl.go.jp
• Bibliographic ID (NDL): 031745187; http://id.ndl.go.jp/bib/031745187
• LC Control Number: 2021028162; https://lccn.loc.gov/2021028162
• Cataloging Rule: RDA
• Bibliographic Record Category (NDL): 211

• Summary, etc.: "This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustai...