Quantity Food Purchasing-5th Edition
Author | : |
Publisher | : |
Total Pages | : 665 |
Release | : 1999 |
Genre | : |
ISBN | : |
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Author | : |
Publisher | : |
Total Pages | : 665 |
Release | : 1999 |
Genre | : |
ISBN | : |
Author | : Lendal Henry Kotschevar |
Publisher | : Pearson |
Total Pages | : 0 |
Release | : 1999 |
Genre | : Food service |
ISBN | : 9780130958815 |
Contemporary in perspective, this classic volume offers a practical, non-theoretical, approach to the all aspects of purchasing for the food service industry -- and presents more information on nutrition than any other similar book available. Features a combination of how to purchase plus the factors needed to purchase. Provides the detail necessary to get what is desired in the various foods and services that are purchased. Provides unique, detailed coverage of the definition of qualities and other factors important in the purchase of food and related products. Explains of why patrons need to be considered. Contains an exceptionally complete review of how the computer is used in purchasing. Includes cases studies. For those responsible for managing quantity food purchasing in the food service industry.
Author | : Lendal H. Kotschevar |
Publisher | : |
Total Pages | : 619 |
Release | : 1966 |
Genre | : Food industry and trade |
ISBN | : |
Author | : Kotschevar |
Publisher | : |
Total Pages | : |
Release | : 1986-01-01 |
Genre | : |
ISBN | : 9780471837503 |
Author | : Lea R. Dopson |
Publisher | : John Wiley & Sons |
Total Pages | : 577 |
Release | : 2010-03-02 |
Genre | : Business & Economics |
ISBN | : 0470251387 |
Provides the theory, instruction, and practical skills needed to manage the functions of cost control, setting budgets and accurately pricing goods and services in the hospitality management and culinary business. --From publisher description.
Author | : Yvonne Salfinger |
Publisher | : APHA Press |
Total Pages | : 0 |
Release | : 2015 |
Genre | : Food |
ISBN | : 9780875532738 |
The Fifth edition of the Compendium of Methods for the Microbiological Examination of Foods has now been fully updated. All chapters have been revised and new chapters have been added. This Compendium is the primary authority for food safety testing and presents a comprehensive selection of proven testing methods with an emphasis on accuracy, relevance, and reliability. The Compendium is a must-have for all food laboratories, food manufacturers, public health laboratories, and anyone performing food safety testing. - Publisher.
Author | : Ruby Parker Puckett |
Publisher | : John Wiley & Sons |
Total Pages | : 600 |
Release | : 2004-11-08 |
Genre | : Medical |
ISBN | : 9780787978297 |
Food Service Manual for Health Care Institutions offers a comprehensive review of the management and operation of health care food service departments. This third edition of the book—which has become the standard in the field of institutional and health care food service—includes the most current data on the successful management of daily operations and includes information on a wide variety of topics such as leadership, quality control, human resource management, communications, and financial control and management. This new edition also contains information on the practical operation of the food service department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies’ standards.
Author | : Norman N Potter |
Publisher | : Springer |
Total Pages | : 752 |
Release | : 2014-01-15 |
Genre | : |
ISBN | : 9789401572637 |
Author | : Srinivasan Damodaran |
Publisher | : CRC Press |
Total Pages | : 1107 |
Release | : 2017-05-25 |
Genre | : Medical |
ISBN | : 148220813X |
This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields. The fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3), which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7), which includes thermodynamic incompatibility/phase separation concepts. Retaining the straightforward organization and accessibility of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavors, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues.
Author | : Vickie A. Vaclavik |
Publisher | : Springer Science & Business Media |
Total Pages | : 499 |
Release | : 2013-12-05 |
Genre | : Technology & Engineering |
ISBN | : 146149138X |
The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information. The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow. Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented. A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text. As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter. Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate.gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development.