Quantity Food Purchasing
Author | : Lendal Henry Kotschevar |
Publisher | : John Wiley & Sons |
Total Pages | : 712 |
Release | : 1975 |
Genre | : Business & Economics |
ISBN | : 9780471505242 |
Download Quantity Food Purchasing Book in PDF, ePub and Kindle
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Quantity Food Purchasing PDF full book. Access full book title Quantity Food Purchasing.
Author | : Lendal Henry Kotschevar |
Publisher | : John Wiley & Sons |
Total Pages | : 712 |
Release | : 1975 |
Genre | : Business & Economics |
ISBN | : 9780471505242 |
Author | : Kotschevar |
Publisher | : |
Total Pages | : |
Release | : 1986-01-01 |
Genre | : |
ISBN | : 9780471837503 |
Author | : Lendal H. Kotschevar |
Publisher | : |
Total Pages | : 619 |
Release | : 1966 |
Genre | : Food industry and trade |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 665 |
Release | : 1999 |
Genre | : |
ISBN | : |
Author | : Elizabeth McKinney Lieux |
Publisher | : |
Total Pages | : 0 |
Release | : 1999-12 |
Genre | : Food service |
ISBN | : 9780130835345 |
This workbook/manual gives readers the opportunity to learn Quantity Food Production and Service by confronting problem narratives. In researching each problem, readers search for underlying principles and concepts regarding the production and service of food in large organizations. By completing worksheets, consulting reference materials, and participating in discussions, they learn the important foodservice principles which guide dietitians' and foodservice managers' practice in terms of food safety, menu planning, purchasing and inventory control, controlling production, delivery and service systems, and the financial impact of management decisions. Food Safety. Facility Maintenance. The Menu. Purchasing, Receiving, and Inventory Control. Food Production Methods. Managing Food Production. Meal Service. Financial Management and Cost Control. For those in Quantity Food Production and Service, Food Management, or Food Production Management.
Author | : Frank N. Beau |
Publisher | : |
Total Pages | : 84 |
Release | : 1970 |
Genre | : Food service |
ISBN | : |
Author | : Food and Nutrition Information Center (U.S.) |
Publisher | : |
Total Pages | : 364 |
Release | : 1974 |
Genre | : Food |
ISBN | : |
Author | : Michigan State College. Agricultural Extension Service |
Publisher | : |
Total Pages | : 392 |
Release | : 1959 |
Genre | : Quantity cooking |
ISBN | : |
Author | : Gladys E. Knight |
Publisher | : |
Total Pages | : 24 |
Release | : 1956 |
Genre | : Grocery shopping |
ISBN | : |
Author | : Francis T. Lynch |
Publisher | : Wiley Global Education |
Total Pages | : 321 |
Release | : 2011-08-24 |
Genre | : Business & Economics |
ISBN | : 111813771X |
The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. The Book of Yields, Eighth Edition is a must-have culinary resource.