A complete text giving the basics on food preparation in concise compact form, written in an informal, readable style. Designed to teach basic cooking principles and techniques, vocabulary of cooking terms and working knowledge of foods, equipment and methods of preparation. Appropriate for a one-semester course or as a supplement to main text in dietetics course. This updated edition adds new recipes, each chosen to illustrate a cooking principle, new chapters on baking and desserts, more learning and teaching aids, and new trends in cuisine.

Food Preparation for the Professional

Cookbooks, Food & Wine

Porter, Mary

Mizer, David A.

Cooking Methods

Canfield Press

State Supreme Courts: Policymakers in the Federal System (Contributions in Legal Studies)

Tarr, G. Alan

Administrative Law

Praeger

Format Hardcover Subject Courts Trial Practice General Miscellaneous Publisher Greenwood Publishing Group Incorporated

This revision of the most successful textbook in supervision for the hospitality industry covers current topics such as managing a diverse workforce, and is reorganized into three sections focusing on leadership, human resources, and management.

Supervision in the Hospitality Industry (Wiley Service Management Series)

Business & Money

Miller, Jack E.

Drummond, Karen E.

Industries

wiley

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: <ul>
<li>Troubleshooting information boxes that identify common problems, their causes, and solutions</li> <li>A nutritional analysis of each recipe and nutrient profiles</li> <li>New sections covering the emerging interest in grains, pasta, legumes, and vegetables</li> </ul>
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.

Sonnier, Beth

Only book available combining coverage of bar operations management and mixology. * Expanded sections on theft, service, staffing, liability, budgeting, and cost control. * New sections on gaming operations and safe serving, plus an increased emphasis on wine and beer in food and beverage operations. * All-new photographs and line illustrations.

The Bar and Beverage Book

THOMAS, Chris

Katsigris, Costas

Supervision in the Hospitality Industry, Student Workbook

Engineering & Transportation

Engineering

This revision of the most successful textbook in supervision for the hospitality industry covers current topics such as managing a diverse workforce, and is reorganized into three sections focusing on leadership, human resources, and management.

Supervision in the Hospitality Industry, Third Edition and NRAEF Workbook Package

National Restaurant Association, Educational Foundation

Travel

This revision focuses on the special characteristics needed to effectively manage a restaurant, hotel, hospital, school or other institutional service staff. Divided into four parts, it provides an understanding of management techniques and skills through coverage of leadership, communication, recruitment and selection; orientation and training; performance evaluation; motivation and discipline; and decision-making. Includes new material on team building, conflict resolution, managing diversity, and quality and cost control.

Since the First Edition of this book was published, customer attitudes toward drinking have shifted yet the basic elements of bar and beverage management remain the same. The authors have found that most of the bars and restaurants cited in the previous edition have had management changes, have moved or disappeared. The examples used in this new edition are either nameless or hypothetical. Prices, statistics and terminology have all been updated to reflect current trends. The Dictionary of Drinks, giving today's popular recipes as well as some old standbys, has been updated. The authors have also made it a point to discuss nonalcoholic beverages, designated drivers and the organization called BADD (Bartenders Against Drunk Driving).

The Bar and Beverage Book: Basics of Profitable Management (Wiley Service Management Series)

Beverages & Wine

See the best price to sell, buy, or rent books by Porter, Mary. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Porter, Mary

See the best price to sell, buy, or rent books by Porter, Mary. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Food Preparation for the Professional

State Supreme Courts: Policymakers in the Federal System (Contributions in Legal Studies)

State Supreme Courts: Policymakers in the Federal System (Contributions in Legal Studies)

Supervision in the Hospitality Industry (Wiley Service Management Series)

Food Preparation for the Professional

The Bar and Beverage Book

Supervision in the Hospitality Industry, Student Workbook

Supervision in the Hospitality Industry, Third Edition and NRAEF Workbook Package

Supervision in the Hospitality Industry (Wiley Service Management Series)

The Bar and Beverage Book: Basics of Profitable Management (Wiley Service Management Series)