Essentials of Professional Cooking, Textbook and NRAEF Student Workbook PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Essentials of Professional Cooking, Textbook and NRAEF Student Workbook PDF full book. Access full book title Essentials of Professional Cooking, Textbook and NRAEF Student Workbook by Wayne Gisslen. Download full books in PDF and EPUB format.
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9780471311027
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
Managers of restaurants and other foodservice operations need to know how to cook—but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9780471311027
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
Managers of restaurants and other foodservice operations need to know how to cook—but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.
Author: Rose Arny
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 1190
Get Book Here
Book Description
Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 1118998707
Category : Cooking
Languages : en
Pages : 594
Get Book Here
Book Description
Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection—without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.
Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 2576
Get Book Here
Book Description
Author: Lea R. Dopson
Publisher: John Wiley & Sons
ISBN: 1119524997
Category : Technology & Engineering
Languages : en
Pages : 469
Get Book Here
Book Description
Professional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essential for success in any hospitality or culinary business. Food and Beverage Cost Control provides the tools required to maintain sales and cost histories, develop systems for monitoring current activities, and forecast future costs. This detailed yet reader-friendly guide helps students and professionals alike understand and apply practical techniques to effectively manage food and beverage costs. Now in its seventh edition, this extensively revised and updated book examines the entire cycle of cost control, including purchasing, production, sales analysis, product costing, food cost formulas, and much more. Each chapter presents complex ideas in a clear, easy-to-understand style. Micro-case studies present students with real-world scenarios and problems, while step-by-step numerical examples highlight the arithmetic necessary to understand cost control-related concepts. Covering everything from food sanitation to service methods, this practical guide helps readers enhance their knowledge of the hospitality management industry and increase their professional self-confidence.
Author: Michael J. McGreal
Publisher:
ISBN: 9780826942371
Category : Cooking
Languages : en
Pages : 262
Get Book Here
Book Description
""Culinary Math Principles and Applications" demonstrates how and why foodservice workers use math in the professional kitchen. This popular text-workbook helps learners grasp culinary math principles and applications through an engaging and well-illustrated style. Interactive learner resources provide opportunities for reinforcement and further examples of math used in culinary settings. This educational resource can serve as a basis for college culinary math, foodservice math, and hospitality math courses." -- Provided by Publisher.
Author:
Publisher: Prentice Hall
ISBN: 9780132283366
Category : Food service
Languages : en
Pages : 0
Get Book Here
Book Description
"A core credential topic of the NRAEF certificate program"--Cover.
Author: Lendal Henry Kotschevar
Publisher: Educational Foundation of the National Restaurant Association
ISBN: 9780915452736
Category : Business & Economics
Languages : en
Pages : 404
Get Book Here
Book Description
This book was written with the idea that the menu is the controlling document that affects every area of operation in the foodservice facility. Topics covered include food service history; planning a menu; considerations and limits in menu planning; cost factors and cost controls in menu planning; menu pricing; menu mechanics; menu analysis; the liquor menu; menu planning and nutrition; purchasing, production, and the menu; service and the menu; management by computer; the menu and the financial plan; accuracy in menus; number of portions from standard containers; etc.
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9780471442387
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
Author: Culina The American Culinary Federation
Publisher: Prentice Hall
ISBN: 9780132226332
Category : Cooking
Languages : en
Pages : 1077
Get Book Here
Book Description
This package contains the following components: -0131180118: Culinary Fundamentals -0131180134: Study Guide
