Articles liés à Food Preparation for the Professional

Food Preparation for the Professional - Couverture rigide

Mizer, David A.; Porter, Mary; Sonnier, Beth; Drummond, Karen E.

 
9780471251873: Food Preparation for the Professional
Couverture rigide
ISBN 10 : 0471251879 ISBN 13 : 9780471251873
Editeur : John Wiley & Sons Inc, 1999

Synopsis

Completely revised and updated? the definitive text on food preparation for the foodservice manager.

A comprehensive working knowledge of the principles, skills, and techniques necessary to prepare food for production is as critical for the aspiring foodservice manager as it is for the culinary arts student. Food Preparation for the Professional, Third Edition, targets the needs of career-oriented students who aim to manage the back of the house rather than prepare food on the line. Covering all the basics?cooking methods, food preparation, safety and sanitation, storage and handling, equipment, and menu planning?as well as addressing contemporary cuisine preferences and dietary trends, the book provides managers with the skills needed to run an efficient kitchen successfully in any type of foodservice operation. Fully revised and updated, the new edition of this classic text now includes:

  • Troubleshooting information boxes that identify common problems, their causes, and solutions
  • A nutritional analysis of each recipe and nutrient profiles
  • New sections covering the emerging interest in grains, pasta, legumes, and vegetables

With its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensable tool for this rapidly growing area in the hospitality industry.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

À propos de l'auteur

David A. Mizer is Director of Purchasing for Carnival Cruise Linesand active in various professional associations in the food andbeverage industry.

Mary Porter has co-authored several books for Wiley, including TheBar and Beverage Book, Second Edition and Supervision in theHospitality Industry, Third Edition.

Beth Sonnier is Director and Chef-Professor at the Food andHospitality Institute at El Centro College in Dallas, Texas.

Karen Eich Drummond has authored and co-authored numerous books,including Nutrition for the Foodservice Professional, ThirdEdition; Supervision in the Hospitality Industry, Third Edition;and the Restaurant Training Manual, all by Wiley.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
John Wiley & Sons Inc
Date d'édition
1999
Langue
anglais
ISBN 10 
0471251879
ISBN 13 
9780471251873
Reliure
Relié
Numéro d'édition
3
Nombre de pages
576
Coordonnées du fabricant
non disponible
Personne responsable
non disponible