Knight, John B. <br/><br/>
Quantity food production, planning, and management / 
John B. Knight and Lendal H. Kotschevar 
 - New Jersey :  John Wiley & Son, Inc.,  c2000 
 - xi, 500 pages :  illustrations ;  24 cm. 
<br/><br/>Includes index. 
<br/><br/>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. 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>471333476 
<br/><br/><label>Subjects--Topical Terms: </label><br/>FOOD SERVICE
<br/><br/><label>LC Class. No.: </label>TX 820 .K55 2000