Author: William J. Morgan
Publisher:
ISBN: 9780821112601
Category : Food service management
Languages : en
Pages : 498

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Book Description

Author: William J. Morgan
Publisher:
ISBN: 9780821112502
Category : Food service management
Languages : en
Pages : 125

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Book Description

Author: William J. Morgan
Publisher:
ISBN: 9780821112595
Category : Food service management
Languages : en
Pages : 219

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Book Description

Author:
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 252

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Book Description

Author: William J. Morgan
Publisher:
ISBN:
Category : Food service management
Languages : en
Pages : 80

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Book Description

Author: John Barton Knight
Publisher:
ISBN:
Category : Clubs
Languages : en
Pages : 628

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Book Description
Abstract: All phases of a food service operation are discussed, focusing on two major areas: food planning and management and then food preparation itself. Beginning with a survey of nutrition, sanitation and safety, various customer service and kitchen decisions regarding menu planning are examined. Other food management considerations include: equipment, food purchasing and receiving, cooking principles, and serving and merchandising food. All menu items are explored, from appetizers to beverages, with reviews of soups, salads, seafood, fruits and vegetables, meats, poultry, bakery products and cereal products. Recipes (for which the cooking principles are supplied) range from roast poultry and quick breads to coddled eggs and brewed coffee.

Author: Jerald W. Chesser
Publisher: Prentice Hall
ISBN: 9780131583283
Category : Cooks
Languages : en
Pages : 0

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Book Description
For sophomore/senior-level undergraduate courses in Food and Beverage; courses in all culinary arts two- and four-year degree programs; training seminars for chefs; and certification programs for the American Culinary Federation Educational Institute. The World of Culinary Supervision, Training, and Management, Fourth Edition gives aspiring chefs, sous chefs, chefs de cuisine, and executive chefs the necessary knowledge, skills, and attitudes required to lead, supervise and manage foodservice workers. In-depth, yet easily understood, it outlines in clear terms those elements crucial to success in today's quality driven foodservice industry detailing the elements of supervision and total quality management. It examines all aspects of training as it affects the chef supervisor; and providing practical, step-by-step discussions on crucial management skills and functions involving a chef supervisor. This informational and educational training resource fulfills a need as chefs move from being culinarians to managers, supervisors, and trainers in the world of total quality management. It identifies those key areas that will lead qualified individuals into the chef positions of the future, and provides reasonable solutions to situations that typically evolve from them. Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom. Instantly recognized by their fascinating, full-color photographs and illustrations on every page, With Pearson, you can see DK in a whole new way! For a complete listing of titles, please visit: http://us.dk.com/pearson

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: United States. Bureau of Human Nutrition and Home Economics
Publisher:
ISBN:
Category : Food service management
Languages : en
Pages : 18

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Book Description

Author: Gertrude G. Blaker
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 1130

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Book Description