Honey Processing and Quality in Hospitality - Atieno Joyce, Akuku
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The objective of this book is to provide guidelines about honey processing,quality assurance, utilization and regulations to hotel industry, institutional and private honey outlets in the Kenyan market especially supermarkets and locally processed products information will be useful to stakeholders, students, academics, professionals and policy makers. Honey has contributed to local livelihoods of people living in arid and semi arid areas of Kenya and there is need to create consumer awareness and protection and enhance diamond mark of quality in the Kenyan and global market

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Produktbeschreibung
The objective of this book is to provide guidelines about honey processing,quality assurance, utilization and regulations to hotel industry, institutional and private honey outlets in the Kenyan market especially supermarkets and locally processed products information will be useful to stakeholders, students, academics, professionals and policy makers. Honey has contributed to local livelihoods of people living in arid and semi arid areas of Kenya and there is need to create consumer awareness and protection and enhance diamond mark of quality in the Kenyan and global market
Autorenporträt
Akuku is an accomplished Caterer, with vast Institutional experiences. She currently lectures at Egerton University, Natural Resources Department. She holds a Bachelor of Science degree in Eco Tourism & Hospitality) from Egerton University & a Post Graduate Diploma In Gender Development; and Higher Diploma and Diploma in Institutional Management.