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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: Reed Business Information
ISBN:
Category : Business & Economics
Languages : en
Pages : 680
Get Book Here
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: Van Nostrand Reinhold Company
ISBN: 9780442256623
Category : Cooking
Languages : en
Pages : 505
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Book Description
Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 760
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Book Description
Author: Food and Nutrition Information Center (U.S.).
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 360
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Book Description
Author: Shirley King Evans
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 84
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Book Description
Author: National Library of Medicine (U.S.)
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 1242
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Book Description
First multi-year cumulation covers six years: 1965-70.
Author: Marcy Schveibinz
Publisher:
ISBN:
Category : Food service management
Languages : en
Pages : 108
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Book Description
Author: United States. Child Nutrition Division
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 56
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Book Description
Author: J M S Negi
Publisher: S. Chand Publishing
ISBN: 812191518X
Category : Business & Economics
Languages : en
Pages : 957
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Book Description
This book, an essential text for hospitality management students, examines the relevance and applications of general management theory and principles to hospitality organizations. Using contemporary material and case studies, the book indicates ways in which performance may be improved through better use of human resources. Rigorous academic theory is related to hospitality practice, based on the authors' great knowledge of the hospitality industry. The text takes a vocational basis and the illustration of the theory with the real-life examples of hospitality management in action provides a solid and stimulating introduction to the subject.
Author: Food and Nutrition Information and Educational Materials Center (U.S.)
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 260
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Book Description
