Quantity Food Production, Planning, and Management

Quantity Food Production, Planning, and Management
Author: John Barton Knight
Publisher: Van Nostrand Reinhold Company
Total Pages: 598
Release: 1979
Genre: Cooking
ISBN: 9780442257453

Featuring 50 photographs and new chapter review questions, case studies, vocabulary terms, and references, Quantity Food Production, Planning, and Management, Third Edition is an indispensable resource.

International Encyclopedia of Hospitality Management

International Encyclopedia of Hospitality Management
Author: Abraham Pizam
Publisher: Routledge
Total Pages: 709
Release: 2005
Genre: Business & Economics
ISBN: 0750659963

The International Encyclopedia of Hospitality Management covers all of the relevant issues in the field of hospitality management from A (À la carte) to Z (Zoning codes).

Standards, Principles, and Techniques in Quantity Food Production

Standards, Principles, and Techniques in Quantity Food Production
Author: Lendal Henry Kotschevar
Publisher:
Total Pages: 728
Release: 1966
Genre: Quantity cooking
ISBN:

Textbook on cookery methodology and technical aspects of the provision of meals in hotels and restaurants, with particular reference to the management of large-scale production of victuals in the food industry in the USA - covers kitchen equipment, food storage, menu planning, cost control, etc., and includes a glossary of cookery terms. Bibliography pp. 607 to 615.

Quantity

Quantity
Author: John B. Knight
Publisher: Wiley
Total Pages: 0
Release: 2000-03-03
Genre: Technology & Engineering
ISBN: 9780471333470

A major revision of a classic text-how to be an effective foodservice manager. When it comes to handling the demands of the foodservice industry, there is no single approach. Quantity Food Production, Planning, and Management goes beyond the mere teaching of technical skills to address the multitude of situations and challenges facing operators today. Now in a new edition, this classic hospitality management text continues to set the standard for planning production, executing culinary technique, and understanding food and beverage management. Chapters are logically organized, and each one discusses a separate element of successful hospitality operations management. With 80 percent of the material revised to address current trends, the Third Edition features new sections on: * Employee productivity * Total Quality Management * Innovative cooking methods and trends * Cultural diversity * Hazard Analysis Critical Control Points (HACCP) * Industry growth * Career opportunities Featuring 50 photographs and new chapter review questions, case studies, vocabulary terms, and references, Quantity Food Production, Planning, and Management, Third Edition is an indispensable resource.

Food Service

Food Service
Author: Rebecca Thompson
Publisher:
Total Pages: 62
Release: 1991
Genre: Food service
ISBN:

Catalog

Catalog
Author: Food and Nutrition Information Center (U.S.)
Publisher:
Total Pages: 364
Release: 1974
Genre: Food
ISBN: