Professional Cooking, Fourth Edition College and NRAEF Workbook Package
Author: Wayne Gisslen
Publisher: Wiley
Published: 1999-10-13
Total Pages: 0
ISBN-13: 9780471442387
DOWNLOAD EBOOKRead and Download eBook Full
Author: Wayne Gisslen
Publisher: Wiley
Published: 1999-10-13
Total Pages: 0
ISBN-13: 9780471442387
DOWNLOAD EBOOKAuthor: Wayne Gisslen
Publisher: Wiley
Published: 2000-10-24
Total Pages: 0
ISBN-13: 9780471442394
DOWNLOAD EBOOKAuthor:
Publisher:
Published: 2002
Total Pages: 2576
ISBN-13:
DOWNLOAD EBOOKAuthor: Rose Arny
Publisher:
Published: 2003-12
Total Pages: 816
ISBN-13:
DOWNLOAD EBOOKAuthor: Lendal Henry Kotschevar
Publisher: Educational Foundation of the National Restaurant Association
Published: 1994
Total Pages: 404
ISBN-13: 9780915452736
DOWNLOAD EBOOKThis book was written with the idea that the menu is the controlling document that affects every area of operation in the foodservice facility. Topics covered include food service history; planning a menu; considerations and limits in menu planning; cost factors and cost controls in menu planning; menu pricing; menu mechanics; menu analysis; the liquor menu; menu planning and nutrition; purchasing, production, and the menu; service and the menu; management by computer; the menu and the financial plan; accuracy in menus; number of portions from standard containers; etc.
Author:
Publisher: Prentice Hall
Published: 2007
Total Pages: 0
ISBN-13: 9780132283366
DOWNLOAD EBOOK"A core credential topic of the NRAEF certificate program"--Cover.
Author: Amy C. Brown
Publisher:
Published: 2010
Total Pages: 625
ISBN-13: 9780538736237
DOWNLOAD EBOOKUNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, 4e, International Ediiton is a best-selling food fundamentals text ideal for an undergraduate course that covers the basic elements of food preparation, food service, and food science. It is contemporary and comprehensive in coverage and introduces students to the variety of aspects associated with food preparation. UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, 4e, International Edition thoroughly explores the science of food through core material on food selection and evaluation, food safety, and food chemistry. The various aspects of food service are covered: meal planning, basic food preparation, equipment, food preservation, and government regulations. The final sections of the text cover food preparation, classification, composition, selection, purchasing, and storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features make the information easily understandable and interesting to students.
Author: United States. Public Health Service. Division of Environmental Engineering and Food Protection
Publisher:
Published: 1965
Total Pages: 32
ISBN-13:
DOWNLOAD EBOOKRecommendations developed by the Public Health Service in cooperation with state and communities, interested federal agencies and the vending machine industry, 1965.
Author: Thomas William Beale
Publisher:
Published: 1881
Total Pages: 310
ISBN-13:
DOWNLOAD EBOOKAuthor: John R. Walker
Publisher: John Wiley & Sons
Published: 2021-12-02
Total Pages: 434
ISBN-13: 1119762162
DOWNLOAD EBOOKTHE RESTAURANT AN AUTHORITATIVE, UP-TO-DATE, AND ONE-STOP GUIDE TO THE RESTAURANT BUSINESS In the newly revised The Restaurant: From Concept to Operation, Ninth Edition, accomplished hospitality and restaurant professional John R. Walker delivers a comprehensive exploration of opening a restaurant, from the initial idea to the grand opening. The book offers readers robust, applications-based coverage of all aspects of developing, opening, and running a restaurant. Readers will discover up-to-date material on staffing, legal and regulatory issues, cost control, financing, marketing and promotion, equipment and design, menus, sanitation, and concepts. Every chapter has been revised, updated and enhanced with several industry examples, sidebars, charts, tables, photos, and menus. The ninth edition of The Restaurant: From Concept to Operation provides readers with all the information they need to make sound decisions that will allow for the building of a thriving restaurant business. The book also offers: A thorough introduction to the restaurant business, from the history of eating out to the modern challenges of restaurant operation A comprehensive exploration of restaurants and their owners, including quick-casual, sandwich, family, fine-dining, and other establishments Practical discussions of menus, kitchens, and purchasing, including prices and pricing strategies, menu accuracy, health inspections, and food purchasing systems In-depth examinations of restaurant operations, including bar and beverage service, budgeting and control, and food production and sanitation An indispensable resource for undergraduate and graduate restaurant and food management services and business administration students, The Restaurant: From Concept to Operation, Ninth Edition is also perfect for aspiring and practicing restaurant owners and restaurant investors seeking a one-stop guide to the restaurant business.