Standards, Principles, and Techniques in Quantity Food Production
Standards, Principles, and Techniques in Quantity Food Production

Author: Lendal Henry Kotschevar

Publisher: Reed Business Information

Published: 1974

Total Pages: 680

ISBN-13:

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Abstract: The manual is written to state some of the standards, principles and techniques required by managers and supervisors who are responsible for producing food in quantity. The main emphasis is on the achievement of standards throuth understanding the what, why and how behind the use of recipes. The text is intended for use in conjunction with practical experience that will ensure competency. Topical areas include 1) management of quantity food production to include planning, work methods, sanitation and safety, nutrition, cooking and heat and equipment; 2) kitchen production including techniques for soups, beverages, eggs, salads, vegetables and meats; and 3) bakery production including ingredients, breads and desserts.

Catalog
Catalog

Author: Food and Nutrition Information Center (U.S.)

Publisher:

Published: 1974

Total Pages: 364

ISBN-13:

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Professional Hotel Management
Professional Hotel Management

Author: J M S Negi

Publisher: S. Chand Publishing

Published: 2002

Total Pages: 957

ISBN-13: 812191518X

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This book, an essential text for hospitality management students, examines the relevance and applications of general management theory and principles to hospitality organizations. Using contemporary material and case studies, the book indicates ways in which performance may be improved through better use of human resources. Rigorous academic theory is related to hospitality practice, based on the authors' great knowledge of the hospitality industry. The text takes a vocational basis and the illustration of the theory with the real-life examples of hospitality management in action provides a solid and stimulating introduction to the subject.