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Food Preparation for the Professional
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Description
Description| Publisher | John Wiley & Sons Inc (US) |
| Author(s) | David A. Mizer / Mary Porter / Beth Sonnier / Karen E. Drummond |
| Edition | 3 |
| Published | 25th October 1999 |
| Related course codes |
Completely revised and updated? the definitive text on food
preparation for the foodservice manager.
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 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.
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