Food Preparation for the Professional (Hardcover)
Language: English
Published by John Wiley & Sons Inc, New York, 1999
- Hardcover
- New
Seller: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
AbeBooks seller since October 12, 2005
Condition: New
£ 135.80
Quantity: 1 available
Add to basketItem description from seller
Hardcover. 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 solutionsA nutritional analysis of each recipe and nutrient profilesNew 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. 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…
Seller Inventory # 9780471251873
- Title
- Food Preparation for the Professional (Hardcover)
- Author
- David A. Mizer
- Publisher
- John Wiley & Sons Inc, New York
- Publication year
- 1999
- Condition
- new
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0471251879
- ISBN 13
- 9780471251873
- Edition
- 3rd Edition
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.
"Synopsis" may belong to another edition of this title.
About the Author
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.
"About the title" may belong to another edition of this title.
Grand Eagle Retail
Bensenville, IL, U.S.A.
AbeBooks seller since October 12, 2005
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