Quantity Food Preparation, a Curriculum Guide PDF Download
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Author: John J. MacAllister
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 48
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Book Description
Author: John J. MacAllister
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 48
Get Book Here
Book Description
Author: John J. MacAllister
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 52
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Book Description
Author: Gertrude G. Blaker
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 1130
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Book Description
Author: John J. MacAllister
Publisher:
ISBN:
Category : Cookery for institutions, etc
Languages : en
Pages : 48
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Book Description
Author: William J. Morgan
Publisher:
ISBN: 9780821112601
Category : Food service management
Languages : en
Pages : 498
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Book Description
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: Polly W. Buchanan
Publisher: American Dietetic Association
ISBN:
Category : Business & Economics
Languages : en
Pages : 48
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Book Description
Intended to be a basic reference for students studying production control techniques in quantity food preparation. Serves as a review for dietitians and food service managers who are considering implementation of production controls such as ingredient rooms or computer-extended recipes, and provides guidelines for designing a quantity recipe format and file that can be used in either creating or revising a recipe system. Intended to help foodservice operators and students understand what a standardization program involves, why it is important, and the steps required to implement it. This third edition contains three new features: a discussion of HACCP; a set of assessment questions that can be used for continuing education credit; and a glossary.
Author: United States. Office of Education
Publisher:
ISBN:
Category :
Languages : en
Pages : 35
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Book Description
Author: Shirley A. Gilmore, PhD
Publisher: Blackwell Publishing
ISBN: 9780813827117
Category : Cooking
Languages : en
Pages : 259
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Book Description
As before, this new edition will be commissioned by the Iowa Dietetic Association for a book which has been in the ISUP list for some years. The book is a classroom book for courses in quantity preparation of food. Sales are declining on this title most likely because the present edition bears a 1992 copyright date. The new edition will contain new material, and will be presented in a more attractive format.
