Quantity food production, planning, and management / John B. Knight and Lendal H. Kotschevar

By: Contributor(s): Material type: TextTextPublication details: New Jersey : John Wiley & Son, Inc., c2000Description: xi, 500 pages : illustrations ; 24 cmISBN:
  • 471333476
Subject(s): LOC classification:
  • TX 820 .K55 2000
Contents:
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 Promotion -- QUANTITY FOOD PRODUCTION AND MANAGEMENT -- Cooking Principles, Methods, and Trends -- Sanitation and Safety -- Pantry Products -- Stocks, Soups, and Sauces -- Fruits, Vegetables, and Cereals -- Meats, Poultry, and Seafood -- Bakeshop Production -- Dairy Products and Eggs.
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.
Item type: Books
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Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 820 .K55 2000 (Browse shelf(Opens below)) c.1 Available NULIB000001999
Browsing LRC - Main shelves, Shelving location: General Circulation, Collection: Hospitality Management Close shelf browser (Hides shelf browser)
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GC TX 820 .G57 2007 c.1 Professional cooking / GC TX 820 .G57 2007 c.2 Professional cooking / GC TX 820 .G57 2011 Professional cooking / GC TX 820 .K55 2000 Quantity food production, planning, and management / GC TX 820 .M43 2006 c.1 Meat, game, and poultry cookbook / GC TX 820 .M43 2006 c.2 Meat, game, and poultry cookbook / GC TX 823 .A44 2008 Alfresco : Everyday recipes to enjoy.

Includes index.

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 Promotion -- QUANTITY FOOD PRODUCTION AND MANAGEMENT -- Cooking Principles, Methods, and Trends -- Sanitation and Safety -- Pantry Products -- Stocks, Soups, and Sauces -- Fruits, Vegetables, and Cereals -- Meats, Poultry, and Seafood -- Bakeshop Production -- Dairy Products and Eggs.

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.

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