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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 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: David A. Mizer
Publisher: Wiley-Interscience
ISBN: 9780471376767
Category :
Languages : en
Pages : 276
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Book Description
With its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensable tool for this rapidly growing area in the hospitality industry.
Author: Marcy E Gaston
Publisher:
ISBN: 9781516598328
Category : Health & Fitness
Languages : en
Pages : 346
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Book Description
Author: Department Of Food And Nutrition
Publisher: Orient Blackswan
ISBN: 9788125023005
Category :
Languages : en
Pages : 516
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Book Description
Compiled by experienced teachers of dietetics and nutrition, the book provides a variety of recipes, along with information on weights, measures, cookery terms, nutritive value of foods, and methods of preparing highly nutritive meals.
Author: Heather A. Thames
Publisher:
ISBN:
Category : Food service management
Languages : en
Pages : 338
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Book Description
Author: Jo Marie Powers
Publisher: John Wiley & Sons
ISBN:
Category : Business & Economics
Languages : en
Pages : 534
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Book Description
Developing skills that ensure quality food involves the entire process of production planning through the analysis of all food processing steps from purchase to service. The flow of food through a kitchen must be examined. Production planning is essential to have more time to devote to operations. Production must be viewed as a sequential process. Predicting raw product costs helps control cost of food served. Cooking techniques for meat, short-order, sandwich, breakfast, vegetable, salad, bakeshop, and special diet preparations are discussed. Special food problems of flavor awareness, sanitation and microbiological control, preparation of manufactured and convenience foods, and meeting special dietary needs are examined.
Author: Community College of the Air Force (U.S.)
Publisher:
ISBN:
Category : Aeronautics, Military
Languages : en
Pages : 392
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Book Description
