Author: Lendal Henry Kotschevar
Publisher:
ISBN:
Category : Quantity cooking
Languages : en
Pages : 728
Book Description
Textbook on cookery methodology and technical aspects of the provision of meals in hotels and restaurants, with particular reference to the management of large-scale production of victuals in the food industry in the USA - covers kitchen equipment, food storage, menu planning, cost control, etc., and includes a glossary of cookery terms. Bibliography pp. 607 to 615.
Standards, Principles, and Techniques in Quantity Food Production
Author: Lendal Henry Kotschevar
Publisher:
ISBN:
Category : Quantity cooking
Languages : en
Pages : 728
Book Description
Textbook on cookery methodology and technical aspects of the provision of meals in hotels and restaurants, with particular reference to the management of large-scale production of victuals in the food industry in the USA - covers kitchen equipment, food storage, menu planning, cost control, etc., and includes a glossary of cookery terms. Bibliography pp. 607 to 615.
Publisher:
ISBN:
Category : Quantity cooking
Languages : en
Pages : 728
Book Description
Textbook on cookery methodology and technical aspects of the provision of meals in hotels and restaurants, with particular reference to the management of large-scale production of victuals in the food industry in the USA - covers kitchen equipment, food storage, menu planning, cost control, etc., and includes a glossary of cookery terms. Bibliography pp. 607 to 615.
Quantity Food Production
Author: Lendal Henry Kotschevar
Publisher:
ISBN:
Category :
Languages : en
Pages : 505
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 505
Book Description
Standards, Principles, and Techniques in Quantity Food Production
Author: Lendal Henry Kotschevar
Publisher: Reed Business Information
ISBN:
Category : Business & Economics
Languages : en
Pages : 680
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.
Publisher: Reed Business Information
ISBN:
Category : Business & Economics
Languages : en
Pages : 680
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.
Modern Quantity and Institutional Food Production
Author: Janil Jose F. Samson
Publisher:
ISBN:
Category :
Languages : en
Pages : 266
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 266
Book Description
Catalog
Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 368
Book Description
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 368
Book Description
Basics of Quantity Food Production
Author: Jo Marie Powers
Publisher: John Wiley & Sons
ISBN:
Category : Business & Economics
Languages : en
Pages : 534
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.
Publisher: John Wiley & Sons
ISBN:
Category : Business & Economics
Languages : en
Pages : 534
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.
Quantity Food Production, Planning, and Management
Author: John B. Knight
Publisher: Wiley
ISBN: 9780471289272
Category : Technology & Engineering
Languages : en
Pages : 0
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.
Publisher: Wiley
ISBN: 9780471289272
Category : Technology & Engineering
Languages : en
Pages : 0
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.
Cumulative Index to the Catalog of the Food and Nutrition Information and Education Material Center 1973-1975
Author: National Agricultural Library (U.S.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 348
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 348
Book Description
Food and Nutrition Information and Educational Materials Center Catalog
Author: Food and Nutrition Information and Educational Materials Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 300
Book Description
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 300
Book Description
Cumulative Index to the Catalog of the Food and Nutrition Information and Educational Materials Center, 1973-1975
Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 348
Book Description
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 348
Book Description