Basics of Quantity Food Production 2nd Edition PDF Download
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Author: Powers
Publisher:
ISBN: 9780471060451
Category :
Languages : en
Pages :
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Book Description
Author: Powers
Publisher:
ISBN: 9780471060451
Category :
Languages : en
Pages :
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Book Description
Author: John Barton Knight
Publisher: Van Nostrand Reinhold Company
ISBN: 9780442257453
Category : Cooking
Languages : en
Pages : 598
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Book Description
Featuring 50 photographs and new chapter review questions, case studies, vocabulary terms, and references, Quantity Food Production, Planning, and Management, Third Edition is an indispensable resource.
Author: John Knight
Publisher:
ISBN: 9780843621297
Category :
Languages : en
Pages : 589
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Book Description
Author: Jo Marie Powers
Publisher: John Wiley & Sons
ISBN:
Category : Business & Economics
Languages : en
Pages : 534
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Book Description
Developing skills that ensure quality food involves the entire process of production planning through the analysis of all food processing steps from purchase to service. The flow of food through a kitchen must be examined. Production planning is essential to have more time to devote to operations. Production must be viewed as a sequential process. Predicting raw product costs helps control cost of food served. Cooking techniques for meat, short-order, sandwich, breakfast, vegetable, salad, bakeshop, and special diet preparations are discussed. Special food problems of flavor awareness, sanitation and microbiological control, preparation of manufactured and convenience foods, and meeting special dietary needs are examined.
Author: Lendal Henry Kotschevar
Publisher: Van Nostrand Reinhold Company
ISBN: 9780442256623
Category : Cooking
Languages : en
Pages : 505
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Book Description
Author: Lendal Henry Kotschevar
Publisher:
ISBN:
Category : Quantity cooking
Languages : en
Pages : 728
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Book Description
Textbook on cookery methodology and technical aspects of the provision of meals in hotels and restaurants, with particular reference to the management of large-scale production of victuals in the food industry in the USA - covers kitchen equipment, food storage, menu planning, cost control, etc., and includes a glossary of cookery terms. Bibliography pp. 607 to 615.
Author: Icilda C. Flournory
Publisher:
ISBN:
Category :
Languages : en
Pages : 184
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Book Description
Author: Lendal H. Kotschevar
Publisher:
ISBN:
Category :
Languages : en
Pages : 708
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Book Description
Author: David A. Mizer
Publisher: John Wiley & Sons Incorporated
ISBN: 9780471850014
Category : Cooking
Languages : en
Pages : 526
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Book Description
Discusses sanitation, safety, kitchen equipment, seasoning, soups, sauces, vegetables, fish, poultry, meat, salads, breakfasts and buffets
Author: Earl Palan
Publisher:
ISBN:
Category : Convenience foods
Languages : en
Pages : 962
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Book Description
