Quantity Food Production Operations and Indian Cuisine PDF Download
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Author: Parvinder S. Bali
Publisher: Oxford University Press, USA
ISBN: 9780198068495
Category : Business & Economics
Languages : en
Pages : 330
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Book Description
Accompanied by one CD-ROM in pocket inside back pocket.
Author: Parvinder S. Bali
Publisher: Oxford University Press, USA
ISBN: 9780198068495
Category : Business & Economics
Languages : en
Pages : 330
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Book Description
Accompanied by one CD-ROM in pocket inside back pocket.
Author: John B. Knight
Publisher: Wiley
ISBN: 9780471289272
Category : Technology & Engineering
Languages : en
Pages : 0
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Book Description
This classic text includes five new chapters which discuss several important aspects of foodservice management-people, products, plants or properties, profits, and promotions.
Author: Elizabeth McKinney Lieux
Publisher:
ISBN: 9780130835345
Category : Food service
Languages : en
Pages : 0
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Book Description
This workbook/manual gives readers the opportunity to learn Quantity Food Production and Service by confronting problem narratives. In researching each problem, readers search for underlying principles and concepts regarding the production and service of food in large organizations. By completing worksheets, consulting reference materials, and participating in discussions, they learn the important foodservice principles which guide dietitians' and foodservice managers' practice in terms of food safety, menu planning, purchasing and inventory control, controlling production, delivery and service systems, and the financial impact of management decisions. Food Safety. Facility Maintenance. The Menu. Purchasing, Receiving, and Inventory Control. Food Production Methods. Managing Food Production. Meal Service. Financial Management and Cost Control. For those in Quantity Food Production and Service, Food Management, or Food Production Management.
Author: John J. MacAllister
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 48
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Book Description
Author: John J. MacAllister
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 52
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Book Description
Author: Lenore Richards
Publisher: Good Press
ISBN:
Category : Cooking
Languages : en
Pages : 197
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Book Description
"Quantity Cookery: Menu Planning and Cooking for Large Numbers" co-authored by Lenore Richards and Nola Treat is an invaluable resource for culinary enthusiasts, caterers, and anyone responsible for preparing meals for a large crowd. Packed with practical tips and techniques, the book guides readers through menu planning, food preparation, and cooking for a multitude of guests. Whether it's for events, gatherings, or institutional settings, the book equips readers with the knowledge and expertise to serve delicious meals efficiently and effectively.
Author: CHEF PARVINDER S. BALI
Publisher:
ISBN: 9780190124793
Category :
Languages : en
Pages : 656
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Book Description
Food Production Operations, 3e is a comprehensive text designed for students of degree and diploma courses in hotel management. The book aims to introduce students to the world of professional cookery.
Author: Marcy E Gaston
Publisher:
ISBN: 9781516598328
Category : Health & Fitness
Languages : en
Pages : 346
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Book Description
Author: Farid Chemat
Publisher: Academic Press
ISBN: 0128154438
Category : Technology & Engineering
Languages : en
Pages : 588
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Book Description
Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener. The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients. - Introduces the strategic concept of Green Food Processing to meet the challenges of the future of the food industry - Presents innovative techniques for green food processing that can be used in academia, and in industry in R&D and processing - Brings a multidisciplinary approach, with significant contributions from eminent scientists who are actively working on Green Food Processing techniques
Author: Keith W. Waldron
Publisher: Elsevier
ISBN: 1845692527
Category : Technology & Engineering
Languages : en
Pages : 683
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Book Description
The intensification of agriculture and food production in recent years has led to an increase in the production of food co-products and wastes. Their disposal by incineration or landfill is often expensive as well as environmentally sensitive. Methods to valorise unused co-products and improve the management of wastes that cannot be reused, as well as techniques to reduce the quantity of waste produced in the first place, are increasingly important to the food industry. With its distinguished editor and array of international contributors, Waste management and co-product recovery in food processing reviews the latest developments in this area and describes how they can be used to reduce waste.The first section of the book provides a concise introduction to the field with a particular focus on legislation and consumer interests, principle drivers of waste management. Part two addresses the minimisation of biowaste and the optimisation of water and energy use in food processing. The third section covers key technologies for co-product separation and recovery, such as supercritical fluid extraction and membrane filtration, as well as important issues to consider when recovering co-products, such as waste stabilisation and microbiological risk assessment. Part four offers specific examples of waste management and co-product exploitation in particular sectors such as the red meat, poultry, dairy, fish and fruit and vegetable industries. The final part of the book summarises advanced techniques, to dispose of waste products that cannot be reused, and reviews state of the art technologies for wastewater treatment.Waste management and co-product recovery in food processing is a vital reference to all those in the food processing industry concerned with waste minimisation, co-product valorisation and end waste management. - Looks at the optimisation of manufacturing procedures to decrease waste, energy and water use - Explores methods to valorise waste by co-product recovery - Considers best practice in different sectors of the food industry
