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Quantity Food Production, Planning, and Management

Quantity Food Production, Planning, and Management - 3rd edition

Quantity Food Production, Planning, and Management - 3rd edition

ISBN13: 9780471333470

ISBN10: 0471333476

Quantity Food Production, Planning, and Management by John Barton Knight and Lendal H. Kotschevar - ISBN 9780471333470
Cover type: Print On Demand
Edition: 3RD 00
Copyright: 2000
Publisher: John Wiley & Sons, Inc.
Published:
International: No
Quantity Food Production, Planning, and Management by John Barton Knight and Lendal H. Kotschevar - ISBN 9780471333470

ISBN13: 9780471333470

ISBN10: 0471333476

Cover type: Print On Demand
Edition: 3RD 00

List price: $137.50

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Summary

An eagerly awaited revision of the classic hospitality management text, this book covers all aspects of preparing large amounts of food in commercial operations, including planning, management, and related issues such as nutrition, equipment, service, purchasing, profitability, and property.

Author Bio

Ryan, Thomas P. : Case Western Reserve University

Thomas P. Ryan, PhD, is Director of Statistical Consulting in the Department of Statistics at Case Western Reserve University, and the author of Modern Regression Methods.

Table of Contents

Table of Contents

I. 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 Promotions.

II. QUANTITY FOOD PRODUCTION AND MANAGEMENT.

Cooking Principles, Methods, and Trends.
Sanitation and Safety.
Pantry Products.
Stocks, Soups, and Sauces.
Fruits, Vegetables, and Cereals.
Meats, Fish, and Poultry.
Bakeshop Production.
Dairy Products and Eggs.

Appendices.
Index.

Other Editions of Quantity Food Production, Planning, and Management

Quantity Food Production, Planning and Management by John B. Knight - ISBN 9780471289272