Food Preparation for the Professional, 3rd Edition
Mizer, David A. (Editor)/ Porter, Mary/ Sonnier, Beth/ Drummond, Karen Eich
ISBN 10: 0471251879 ISBN 13: 9780471251873
Editore: John Wiley & Sons Inc, 1999
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Descrizione:
3rd sub edition. 549 pages. 9.75x8.00x1.75 inches. In Stock. Codice articolo 0471251879
Riassunto:
Completely revised and updated? the definitive text on food preparation for the foodservice manager.
A comprehensive working knowledge of the principles, skills, and techniques necessary to prepare food for production is as critical for the aspiring foodservice manager as it is for the culinary arts student. Food Preparation for the Professional, Third Edition, targets the needs of career-oriented students who aim to manage the back of the house rather than prepare food on the line. Covering all the basics?cooking methods, food preparation, safety and sanitation, storage and handling, equipment, and menu planning?as well as addressing contemporary cuisine preferences and dietary trends, the book provides managers with the skills needed to run an efficient kitchen successfully in any type of foodservice operation. Fully revised and updated, the new edition of this classic text now includes:
- Troubleshooting information boxes that identify common problems, their causes, and solutions
- A nutritional analysis of each recipe and nutrient profiles
- New sections covering the emerging interest in grains, pasta, legumes, and vegetables
With its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensable tool for this rapidly growing area in the hospitality industry.
Informazioni sull?autore:
David A. Mizer is Director of Purchasing for Carnival Cruise Linesand active in various professional associations in the food andbeverage industry.
Mary Porter has co-authored several books for Wiley, including TheBar and Beverage Book, Second Edition and Supervision in theHospitality Industry, Third Edition.
Beth Sonnier is Director and Chef-Professor at the Food andHospitality Institute at El Centro College in Dallas, Texas.
Karen Eich Drummond has authored and co-authored numerous books,including Nutrition for the Foodservice Professional, ThirdEdition; Supervision in the Hospitality Industry, Third Edition;and the Restaurant Training Manual, all by Wiley.
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
Dati bibliografici
Titolo: Food Preparation for the Professional, 3rd ...
Casa editrice: John Wiley & Sons Inc
Data di pubblicazione: 1999
Legatura: Hardcover
Condizione: Brand New
Edizione: terza edizione
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hardcover. Condizione: Good. 3rd Edition. Ships in a BOX from Central Missouri! May not include working access code. Will not include dust jacket. Has used sticker(s) and some writing or highlighting. UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes). Codice articolo 000387685U
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