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Quantity Food Production, Planning, and Management

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ISBN-10: 0471333476

ISBN-13: 9780471333470

Edition: 3rd 2000 (Revised)

Authors: John B. Knight, Lendal H. Kotschevar

List price: $132.95
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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.
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Book details

List price: $132.95
Edition: 3rd
Copyright year: 2000
Publisher: John Wiley & Sons, Incorporated
Publication date: 3/3/2000
Binding: Hardcover
Pages: 512
Size: 7.75" wide x 9.75" long x 1.50" tall
Weight: 2.244
Language: English

Quantity Food Planning and Management
Raising the Standard
Understanding Trends in Nutrition and Health
Producing a Menu
Implementing Equipment
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
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