Quantity Food Production, Planning, and Management

Name: Quantity Food Production, Planning, and Management
Price: 3.14 USD
Availability: InStock
ISBN: 9780471333470

ISBN-10: 0471333476

ISBN-13: 9780471333470

Edition: 3rd 2000 (Revised)

Authors: John B. Knight, Lendal H. Kotschevar

List price: $155.95

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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.

Book details

List price: $155.95
Edition: 3rd
Copyright year: 2000
Publisher: John Wiley & Sons, Incorporated
Publication date: 3/3/2000
Binding: Hardcover
Pages: 512
Size: 7.78" wide x 9.43" long x 1.30" tall
Weight: 2.244
Language: English



Preface


Acknowledgments



Quantity Food Planning and Management



Raising the Standard



Understanding Trends in Nutrition and Health



Producing a Menu



Implementing Equipment



Controls



Service and Dining Etiquette



Human Resources



Product and Profits



Property and Promotion



Quantity Food Production and Management



Cooking Principles, Methods, and Trends



Sanitation and Safety



Pantry Products



Stocks, Soups, and Sauces



Fruits, Vegetables, and Cereals



Meats, Poultry, and Seafood



Bakeshop Production



Dairy Products and Eggs


Appendices



Menu Analysis



Food Composition



Ounce and Pound Amounts for Multiple Portions



Metric Conversion Tables



Portion Measurement Data



Food Equivalence Data



Troubleshooting Bread Failures



Herb, Spice, and Seasoning Data



Standard Portions



Conversion Scales



Glossary


Index