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Textbook
Quantity: Food Production, Planning, and Management, 3rd EditionISBN: 978-0-471-33347-0
Hardcover
512 pages
March 2000, ©2000
 This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 15-20 days delivery time. The book is not returnable.
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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.
Products 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.
Index.
Raising the Standard.
Understanding Trends in Nutrition and Health.
Producing a Menu.
Implementing Equipment.
Controls.
Service and Dining Etiquette.
Human Resources.
Products 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.
Index.
Related Titles
Food Service Operations & Management
Resources for
Instructors
Contact a Wiley Sales Rep
Find Your Rep
Read an Excerpt
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