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Food production management / Mitchell Antonio Borja and Janil Jose F. Samson

By: Contributor(s): Material type: TextTextPublication details: Manila, Philippines : Mindshapers Co. Inc., c2018Description: viii, 235 pages ; 26 cmISBN:
  • 9789710445158
Subject(s): LOC classification:
  • TX 943 .B67 2018
Contents:
Unit 1. Introduction to quantity and Institutional food -- Unit 2. The Food service System -- Unit 3. Manpower and Production planning -- Unit 4. Sanitation, Safety and Environmental Management -- Unit 5. Review of weights and measures -- Unit 6. Market List, Purchase Order, and Market Survey -- Unit 7. Yield Analysis -- 8. raw food test, Canned test and Purchase specifications -- 9. Butcher's and cooking test -- 10. Recipe Development and standardization -- Unit 11. Recipe quantification -- 12. Recipe Costing -- 13. Selling Price determination -- 14. Portion control -- 15. Kitchen and equipment Planning.
Summary: Food production food service system manpower production planning sanitation safety environmental management weights and measures market list market survey yield testing raw food test canned test purchase specifications butchers test cooking test recipe development recipe standardization recipe quantification recipe costing selling price production equipment production area planning tools.
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main Filipiniana Hospitality Management FIL TX 943 .B67 2018 (Browse shelf(Opens below)) c.1 Available NULIB000018289

Includes bibliographical references.

Unit 1. Introduction to quantity and Institutional food -- Unit 2. The Food service System -- Unit 3. Manpower and Production planning -- Unit 4. Sanitation, Safety and Environmental Management -- Unit 5. Review of weights and measures -- Unit 6. Market List, Purchase Order, and Market Survey -- Unit 7. Yield Analysis -- 8. raw food test, Canned test and Purchase specifications -- 9. Butcher's and cooking test -- 10. Recipe Development and standardization -- Unit 11. Recipe quantification -- 12. Recipe Costing -- 13. Selling Price determination -- 14. Portion control -- 15. Kitchen and equipment Planning.

Food production food service system manpower production planning sanitation safety environmental management weights and measures market list market survey yield testing raw food test canned test purchase specifications butchers test cooking test recipe development recipe standardization recipe quantification recipe costing selling price production equipment production area planning tools.

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