Quantity Food Production: Planning and Management, Second Edition
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- Wiley
More About This Title Quantity Food Production: Planning and Management, Second Edition
English
This classic text includes five new chapters which discuss several important aspects of foodservice management-people, products, plants or properties, profits, and promotions.
English
QUANTITY FOOD PLANNING—A SYSTEMS APPROACH.
Overview of Quantity Foodservice.
Nutrition.
Sanitation and Safety.
Producing a Menu.
Foodservice Equipment.
Purchasing, Receiving, Storing, and Issuing Food.
Serving Food.
QUANTITY FOOD PREPARATION AND MANAGEMENT.
Cooking Principles and Methods.
Pantry Products.
Stocks, Soups, and Sauces.
Fruits, Vegetables, and Cereals.
Meat, Poultry, and Seafood.
The Bakery.
Eggs, Milk, and Cheese.
QUANTITY FOOD MANAGEMENT—THE FIVE P'S.
Management of People.
Management of Products.
Management of Plant/Property.
Management of Profits.
Management of Promotions.
Appendices.
Index.
