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

By: Knight, John B [author]Contributor(s): Kotschevar, Lendal H [co-author]Material type: Text

TextPublication details: New Jersey : John Wiley & Sons, Inc., c2000Description: xi, 500 pages : illustrations ; 24 cmISBN: 0471333476Subject(s): FOOD SERVICELOC 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.

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Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Books	LRC - Main	National University - Manila	Hospitality Management	General Circulation	GC TX 820 .K55 2000 (Browse shelf (Opens below))	c.1	Available		NULIB000001999

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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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