Management by Menu
Management by Menu

Author: Lendal Henry Kotschevar

Publisher: Educational Foundation of the National Restaurant Association

Published: 1994

Total Pages: 404

ISBN-13: 9780915452736

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This 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.

Understanding Food
Understanding Food

Author: Amy C. Brown

Publisher:

Published: 2010

Total Pages: 625

ISBN-13: 9780538736237

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UNDERSTANDING 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.

The Vending of Food and Beverages
The Vending of Food and Beverages

Author: United States. Public Health Service. Division of Environmental Engineering and Food Protection

Publisher:

Published: 1965

Total Pages: 32

ISBN-13:

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Recommendations developed by the Public Health Service in cooperation with state and communities, interested federal agencies and the vending machine industry, 1965.