Quantity: Food Production, Planning, and Management
A major revision of a classic text-how to be an effective foodservice manager.\ When it comes to handling the demands of the foodservice industry, there is no single approach. Quantity Food Production, Planning, and Management goes beyond the mere teaching of technical skills to address the multitude of situations and challenges facing operators today.\ Now in a new edition, this classic hospitality management text continues to set the standard for planning production, executing culinary...
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A major revision of a classic text-how to be an effective foodservice manager.When it comes to handling the demands of the foodservice industry, there is no single approach. Quantity Food Production, Planning, and Management goes beyond the mere teaching of technical skills to address the multitude of situations and challenges facing operators today.Now in a new edition, this classic hospitality management text continues to set the standard for planning production, executing culinary technique, and understanding food and beverage management. Chapters are logically organized, and each one discusses a separate element of successful hospitality operations management. With 80 percent of the material revised to address current trends, the Third Edition features new sections on:* Employee productivity* Total Quality Management* Innovative cooking methods and trends* Cultural diversity* Hazard Analysis Critical Control Points (HACCP)* Industry growth* Career opportunitiesFeaturing 50 photographs and new chapter review questions, case studies, vocabulary terms, and references, Quantity Food Production, Planning, and Management, Third Edition is an indispensable resource. Booknews This book presents all phases of food service operation, from health and nutrition standards, to menu planning, operating a facility, and the basics of purchasing and receiving. Knight (director, hospitality management, Indiana U.) and Kotschevar (emeritus, Florida International U.) have updated their text to incorporate new trends in food service, such as cultural diversity, the heart-healthy environment, genetic engineering, innovative cooking methods and cooking trends, and dining etiquette. Eleven appendices cover issues such as troubleshooting bread failures and herb, spice and seasoning data, as well as provide portion and conversion information. Annotation c. Book News, Inc., Portland, OR (booknews.com)
QUANTITY FOOD PLANNING AND MANAGEMENT.Raising the Standard.Understanding Trends in Nutrition and Health.Producing a Menu.Implementing Equipment.Controls.Service and Dining Etiquette.Human Resources.Products and Profits.Property and Promotion.QUANTITY FOOD PRODUCTION AND MANAGEMENT.Cooking Principles, Methods, and Trends.Sanitation and Safety.Pantry Products.Stocks, Soups, and Sauces.Fruits, Vegetables, and Cereals.Meats, Poultry, and Seafood.Bakeshop Production.Dairy Products and Eggs.Appendices.Index.
\ BooknewsThis book presents all phases of food service operation, from health and nutrition standards, to menu planning, operating a facility, and the basics of purchasing and receiving. Knight (director, hospitality management, Indiana U.) and Kotschevar (emeritus, Florida International U.) have updated their text to incorporate new trends in food service, such as cultural diversity, the heart-healthy environment, genetic engineering, innovative cooking methods and cooking trends, and dining etiquette. Eleven appendices cover issues such as troubleshooting bread failures and herb, spice and seasoning data, as well as provide portion and conversion information. Annotation c. Book News, Inc., Portland, OR (booknews.com)\ \
