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Featuring 50 photographs and new chapter review questions, case studies, vocabulary terms, and references, Quantity Food Production, Planning, and Management, Third Edition is an indispensable resource.
Book Synopsis Quantity Food Production, Planning, and Management by : John Barton Knight
Download or read book Quantity Food Production, Planning, and Management written by John Barton Knight and published by Van Nostrand Reinhold Company. This book was released on 1979 with total page 598 pages. Available in PDF, EPUB and Kindle. Book excerpt: Featuring 50 photographs and new chapter review questions, case studies, vocabulary terms, and references, Quantity Food Production, Planning, and Management, Third Edition is an indispensable resource.
Book Synopsis Quantity Food Preparation by : John J. MacAllister
Download or read book Quantity Food Preparation written by John J. MacAllister and published by . This book was released on 1958 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Training for Quantity Food Preparation by : Gertrude G. Blaker
Download or read book Training for Quantity Food Preparation written by Gertrude G. Blaker and published by . This book was released on 1956 with total page 1130 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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.
Book Synopsis Standards, Principles, and Techniques in Quantity Food Production by : Lendal Henry Kotschevar
Download or read book Standards, Principles, and Techniques in Quantity Food Production written by Lendal Henry Kotschevar and published by . This book was released on 1966 with total page 728 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Supervision and Management of Quantity Food Preparation by : William J. Morgan
Download or read book Supervision and Management of Quantity Food Preparation written by William J. Morgan and published by . This book was released on 1988 with total page 498 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Intended to be a basic reference for students studying production control techniques in quantity food preparation. Serves as a review for dietitians and food service managers who are considering implementation of production controls such as ingredient rooms or computer-extended recipes, and provides guidelines for designing a quantity recipe format and file that can be used in either creating or revising a recipe system. Intended to help foodservice operators and students understand what a standardization program involves, why it is important, and the steps required to implement it. This third edition contains three new features: a discussion of HACCP; a set of assessment questions that can be used for continuing education credit; and a glossary.
Book Synopsis Quantity Food Preparation by : Polly W. Buchanan
Download or read book Quantity Food Preparation written by Polly W. Buchanan and published by American Dietetic Association. This book was released on 1993 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt: Intended to be a basic reference for students studying production control techniques in quantity food preparation. Serves as a review for dietitians and food service managers who are considering implementation of production controls such as ingredient rooms or computer-extended recipes, and provides guidelines for designing a quantity recipe format and file that can be used in either creating or revising a recipe system. Intended to help foodservice operators and students understand what a standardization program involves, why it is important, and the steps required to implement it. This third edition contains three new features: a discussion of HACCP; a set of assessment questions that can be used for continuing education credit; and a glossary.
As before, this new edition will be commissioned by the Iowa Dietetic Association for a book which has been in the ISUP list for some years. The book is a classroom book for courses in quantity preparation of food. Sales are declining on this title most likely because the present edition bears a 1992 copyright date. The new edition will contain new material, and will be presented in a more attractive format.
Book Synopsis Food Preparation Study Course by : Shirley A. Gilmore, PhD
Download or read book Food Preparation Study Course written by Shirley A. Gilmore, PhD and published by Blackwell Publishing. This book was released on 2002 with total page 259 pages. Available in PDF, EPUB and Kindle. Book excerpt: As before, this new edition will be commissioned by the Iowa Dietetic Association for a book which has been in the ISUP list for some years. The book is a classroom book for courses in quantity preparation of food. Sales are declining on this title most likely because the present edition bears a 1992 copyright date. The new edition will contain new material, and will be presented in a more attractive format.
Book Synopsis Some Major Problems in Quantity Food Preparation and Service Indicated by 167 Food Service Directors in the North Central Region by : Lois Snow Brown
Download or read book Some Major Problems in Quantity Food Preparation and Service Indicated by 167 Food Service Directors in the North Central Region written by Lois Snow Brown and published by . This book was released on 1963 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Teacher's Guide for Supervision and Management of Quantity Food Preparation by : William J. Morgan
Download or read book Teacher's Guide for Supervision and Management of Quantity Food Preparation written by William J. Morgan and published by . This book was released on 1974 with total page 125 pages. Available in PDF, EPUB and Kindle. Book excerpt:
