Exploring Quantity Food Production and Service Through Problems PDF Download
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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: 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: Lendal Henry Kotschevar
Publisher: Van Nostrand Reinhold Company
ISBN: 9780442256623
Category : Cooking
Languages : en
Pages : 505
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Book Description
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: John Knight
Publisher:
ISBN: 9780843621297
Category :
Languages : en
Pages : 589
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Book Description
Author: Lendal Henry Kotschevar
Publisher: Reed Business Information
ISBN:
Category : Business & Economics
Languages : en
Pages : 680
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Book Description
Abstract: The manual is written to state some of the standards, principles and techniques required by managers and supervisors who are responsible for producing food in quantity. The main emphasis is on the achievement of standards throuth understanding the what, why and how behind the use of recipes. The text is intended for use in conjunction with practical experience that will ensure competency. Topical areas include 1) management of quantity food production to include planning, work methods, sanitation and safety, nutrition, cooking and heat and equipment; 2) kitchen production including techniques for soups, beverages, eggs, salads, vegetables and meats; and 3) bakery production including ingredients, breads and desserts.
Author: Lendal Henry Kotschevar
Publisher:
ISBN:
Category :
Languages : en
Pages : 505
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Book Description
Author: Heather A. Thames
Publisher:
ISBN:
Category : Food service management
Languages : en
Pages : 338
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Book Description
Author: Charles G. Randall
Publisher:
ISBN:
Category : Kitchens
Languages : en
Pages : 100
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Book Description
Author: John Barton Knight
Publisher: Van Nostrand Reinhold Company
ISBN: 9780442240165
Category : Food service
Languages : en
Pages : 445
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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: Janil Jose F. Samson
Publisher:
ISBN:
Category :
Languages : en
Pages : 266
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Book Description
