Menu Making for Professionals in Quantity Cookery PDF Download
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Author: Joseph Oliver Dahl
Publisher:
ISBN:
Category : Menus
Languages : en
Pages : 312
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Book Description
Author: Joseph Oliver Dahl
Publisher:
ISBN:
Category : Menus
Languages : en
Pages : 312
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Book Description
Author: Joseph Oliver Dahl
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 204
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Book Description
Author: Lenore Richards
Publisher:
ISBN:
Category : Caterers and catering
Languages : en
Pages : 220
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Book Description
Author:
Publisher:
ISBN:
Category : Restaurants
Languages : en
Pages : 24
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Book Description
Author: Nola Treat
Publisher: DigiCat
ISBN:
Category : Cooking
Languages : en
Pages : 197
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Book Description
DigiCat Publishing presents to you this special edition of "Quantity Cookery: Menu Planning and Cooking for Large Numbers" by Nola Treat, Lenore Richards. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.
Author: Paul J. McVety
Publisher: John Wiley & Sons
ISBN: 0470072679
Category : Cooking
Languages : en
Pages : 277
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Book Description
Understanding the fundamentals of menu planning is essential to building a successful foodservice concept since the menu is the foundation upon which a foodservice operation builds both its reputation and profit. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design.Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. The content in this edition is divided into three parts. Part I focuses on the evolution of the menu and includes topics such as menu trends in the industry, performing market research and creating a market survey, nutrition and dietary guidelines, and menu planning. Part II examines the financial aspects of menu planning such as performing a yield test, creating and writing standardized recipes, and recipe costing. Part III covers writing, designing, and merchandising the menu. With this accessible resource, hospitality management students, culinary students, restaurateurs and other foodservice professionals will all gain a thorough understanding of how an effective and successfully planned menu is fundamental to the success and profitability of the wider foodservice enterprise.
Author: Great Britain. Department of Employment
Publisher:
ISBN:
Category :
Languages : en
Pages : 24
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Book Description
Author: Charles Fellows
Publisher:
ISBN:
Category : Caterers and catering
Languages : en
Pages : 276
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Book Description
Author: Eleanor F. Eckstein
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 336
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Book Description
Author: Wayne Gisslen
Publisher: Wiley Global Education
ISBN: 1119399629
Category : Cooking
Languages : en
Pages : 1106
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Book Description
The Ninth Edition of Professional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. What has not changed is the core material that focuses on the essentials--the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge.
