000			01506nam a2200229Ia 4500
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020			_a471333476
040			_cNULRC
050			_aTX 820 .K55 2000
100			_aKnight, John B. _eauthor
245		0	_aQuantity food production, planning, and management / _cJohn B. Knight and Lendal H. Kotschevar
260			_aNew Jersey : _bJohn Wiley & Son, Inc., _cc2000
300			_axi, 500 pages : _billustrations ; _c24 cm.
504			_aIncludes index.
505			_aQUANTITY 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.
520			_aAn 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.
650			_aFOOD SERVICE
700			_aKotschevar, Lendal H. _eco-author
942			_2lcc _cBK
999			_c4240 _d4240