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Author: Lendal Henry Kotschevar
Publisher: John Wiley & Sons
ISBN: 9780471505242
Category : Business & Economics
Languages : en
Pages : 712
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Book Description
Author: Lendal Henry Kotschevar
Publisher: John Wiley & Sons
ISBN: 9780471505242
Category : Business & Economics
Languages : en
Pages : 712
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Book Description
Author: United States. Food and Nutrition Service
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 144
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Book Description
Author: Betty B. Peterkin
Publisher:
ISBN:
Category : Food service management
Languages : en
Pages : 66
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Book Description
Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 364
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Book Description
Author: Francis T. Lynch
Publisher: Wiley Global Education
ISBN: 111813771X
Category : Business & Economics
Languages : en
Pages : 321
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Book Description
The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. The Book of Yields, Eighth Edition is a must-have culinary resource.
Author: Marcy Schveibinz
Publisher:
ISBN:
Category : Food service management
Languages : en
Pages : 108
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Book Description
Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 348
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Book Description
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: Parvinder S. Bali
Publisher: Oxford University Press, USA
ISBN: 9780198068495
Category : Business & Economics
Languages : en
Pages : 330
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Book Description
Accompanied by one CD-ROM in pocket inside back pocket.
Author:
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 210
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Book Description
