Honey Processing and Quality in Hospitality.

      Аннотация: 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

Ключевые слова: Equipment, technical assistance, Experimental study of honey parameters, Quality awareness, Honey type, Analysis and certification, C olour and condiktion, Weight and price, condition of packaging material and label, supplier and transportation, uses of honey in hotel and catering.