Pro Cooking 6e Sg Culinary Math 3e Servsafe Essentials 4e W O Exam Cuisine And Culture 2e
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| Author | : Lea R. Dopson |
| Publisher | : John Wiley & Sons |
| Total Pages | : 469 |
| Release | : 2019-09-04 |
| Genre | : Technology & Engineering |
| ISBN | : 1119524997 |
Professional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essential for success in any hospitality or culinary business. Food and Beverage Cost Control provides the tools required to maintain sales and cost histories, develop systems for monitoring current activities, and forecast future costs. This detailed yet reader-friendly guide helps students and professionals alike understand and apply practical techniques to effectively manage food and beverage costs. Now in its seventh edition, this extensively revised and updated book examines the entire cycle of cost control, including purchasing, production, sales analysis, product costing, food cost formulas, and much more. Each chapter presents complex ideas in a clear, easy-to-understand style. Micro-case studies present students with real-world scenarios and problems, while step-by-step numerical examples highlight the arithmetic necessary to understand cost control-related concepts. Covering everything from food sanitation to service methods, this practical guide helps readers enhance their knowledge of the hospitality management industry and increase their professional self-confidence.
| Author | : The Culinary Institute of America (CIA) |
| Publisher | : Wiley |
| Total Pages | : 944 |
| Release | : 2009-05-04 |
| Genre | : Cooking |
| ISBN | : 9780470055915 |
First published in 2004, Baking and Pastry has quickly become an essential resource for anyone who wants to create professional-caliber baked goods and desserts. Offering detailed, accessible instructions on basic techniques along with 625 standout recipes, the book covers everything from yeast breads, pastry doughs, quick breads, cookies, custards, souffl?s, icings, and glazes to frozen desserts, pies, cakes, breakfast pastries, savory items, and chocolates and confections. Featuring 461 color photographs and illustrations--more than 60 percent of which are all-new--this revised edition offers new step-by-step methods for core baking techniques that make it even more useful as a basic reference, along with expanded coverage of vegan and kosher baking, petit fours and other mini desserts, plated desserts, decorating principles and techniques, and wedding cakes. Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Visit the CIA online at www.ciachef.edu.
| Author | : Bo Friberg |
| Publisher | : John Wiley & Sons |
| Total Pages | : 1067 |
| Release | : 2002-03-05 |
| Genre | : Cooking |
| ISBN | : 0471359254 |
Professional chefs are instructed on basic baking and pastry skills during two courses in culinary school, and many culinary schools now offer baking and pastry degree programs. In the professional kitchen, pastry chefs are responsible for the pro-duction of all baked goods, including desserts and breads. Pastry chefs create the dessert menu, which complements the chefs' style and gives the diner a grand finale after the main meal. Also of interest is the ever-increasing popularity for breads, home-style desserts and elegant designed desserts, all of which are covered in Friberg's basic book.
| Author | : Martin Yate |
| Publisher | : Simon and Schuster |
| Total Pages | : 320 |
| Release | : 2016-11-04 |
| Genre | : Business & Economics |
| ISBN | : 1507201575 |
Expert advice on building a resume to get the job you want! Your resume is the most important financial document you'll ever create. When it works, so do you. Drawing on more than thirty years of experience, bestselling author Martin Yate shows you how to write a dynamic, effective resume that: Stands out in a resume database Builds a strong personal brand employers will want on their team Passes recruiters' six-second scan test Speaks to exactly what employers are looking for The new edition of this classic guide includes dozens of sample resumes as well as cutting-edge advice on resume-writing tactics. With Knock 'em Dead Resumes, 12th Edition, you'll grab employers' attention--and score the job you want.
| Author | : Culinary Institute of America Staff |
| Publisher | : |
| Total Pages | : 3322 |
| Release | : 2006-09-01 |
| Genre | : |
| ISBN | : 9780470123997 |
| Author | : Michael J. Leboffe |
| Publisher | : Morton Publishing Company |
| Total Pages | : 913 |
| Release | : 2015-01-01 |
| Genre | : Science |
| ISBN | : 1617314188 |
Designed for major and non-major students taking an introductory level microbiology lab course. Whether your course caters to pre-health professional students, microbiology majors or pre-med students, everything they need for a thorough introduction to the subject of microbiology is right here.
| Author | : Paul J. McVety |
| Publisher | : John Wiley & Sons |
| Total Pages | : 277 |
| Release | : 2008-03-03 |
| Genre | : Cooking |
| ISBN | : 0470072679 |
Understanding the fundamentals of menu planning is essential to building a successful foodservice concept since the menu is the foundation upon which a foodservice operation builds both its reputation and profit. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design.Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. The content in this edition is divided into three parts. Part I focuses on the evolution of the menu and includes topics such as menu trends in the industry, performing market research and creating a market survey, nutrition and dietary guidelines, and menu planning. Part II examines the financial aspects of menu planning such as performing a yield test, creating and writing standardized recipes, and recipe costing. Part III covers writing, designing, and merchandising the menu. With this accessible resource, hospitality management students, culinary students, restaurateurs and other foodservice professionals will all gain a thorough understanding of how an effective and successfully planned menu is fundamental to the success and profitability of the wider foodservice enterprise.
| Author | : Cengage Learning Delmar |
| Publisher | : ASE Test Preparation Series |
| Total Pages | : 203 |
| Release | : 2007-04 |
| Genre | : Study Aids |
| ISBN | : 9781418065706 |
Prepare to take and pass the new ASE transit bus certification exam on Diesel Engines with help from this total test preparation package! Coverage begins with a brief history of ASE from its inception to the present, including a detailed description of the significance of ASE. Next, technicians receive the key information and strategies they need to take and pass this ASE exam. Realistic sample questions that reflect those actually featured on the ASE Diesel Engines exam follow, as well as up-to-date task lists and an overview of transit bus diesel engine systems. Coverage concludes with a sample ASE exam and additional test questions for further practice.
| Author | : Sue Lawrence |
| Publisher | : |
| Total Pages | : 224 |
| Release | : 1996 |
| Genre | : Baked products |
| ISBN | : 9781856262217 |
A celebration of home baking, in which traditional recipes have been reappraised to incorporate the modern health-conscious approach. Basic cooking techniques are explained in detail, and the recipes include sweetbreads, scones, biscuits, loaves and tarts.
| Author | : Pete Earley |
| Publisher | : Penguin |
| Total Pages | : 388 |
| Release | : 2007-04-03 |
| Genre | : Psychology |
| ISBN | : 9780425213896 |
“A magnificent gift to those of us who love someone who has a mental illness…Earley has used his considerable skills to meticulously research why the mental health system is so profoundly broken.”—Bebe Moore Campbell, author of 72 Hour Hold Former Washington Post reporter Pete Earley had written extensively about the criminal justice system. But it was only when his own son—in the throes of a manic episode—broke into a neighbor's house that he learned what happens to mentally ill people who break a law. This is the Earley family's compelling story, a troubling look at bureaucratic apathy and the countless thousands who suffer confinement instead of care, brutal conditions instead of treatment, in the “revolving doors” between hospital and jail. With mass deinstitutionalization, large numbers of state mental patients are homeless or in jail-an experience little better than the horrors of a century ago. Earley takes us directly into that experience—and into that of a father and award-winning journalist trying to fight for a better way.
