Quantity Food Production, Planning, and Management
Edition: 3rd 2000 (Revised)
List price: $132.95
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Description: Planning and management are needed to deal with the organisational issues involved with preparing and serving large quantities of food and operating a foodservice establishment. This college text includes case studies and review questions.
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All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.
List price: $132.95
Copyright year: 2000
Publisher: John Wiley & Sons, Incorporated
Publication date: 3/3/2000
Size: 7.75" wide x 9.75" long x 1.50" tall
|Quantity Food Planning and Management|
|Raising the Standard|
|Understanding Trends in Nutrition and Health|
|Producing a Menu|
|Service and Dining Etiquette|
|Product and Profits|
|Property and Promotion|
|Quantity Food Production and Management|
|Cooking Principles, Methods, and Trends|
|Sanitation and Safety|
|Stocks, Soups, and Sauces|
|Fruits, Vegetables, and Cereals|
|Meats, Poultry, and Seafood|
|Dairy Products and Eggs|
|Ounce and Pound Amounts for Multiple Portions|
|Metric Conversion Tables|
|Portion Measurement Data|
|Food Equivalence Data|
|Troubleshooting Bread Failures|
|Herb, Spice, and Seasoning Data|