Food production operations /
Food production operations /
by 3G E-Learning
- 3rd Edition.
- New York, NY : 3G E-Learning, 2023
- ix,397 pages : color illustrations ; 26 cm + 1 DVD 4 3/4 in
Tables. "Full Color Book plus DVD"
"Over 100 hours Interactive E-lectures, Quiz and Videos in DVD"
"DVD has many useful features for teachers to teach with digital resources in classroom" --On Cover
Includes bibliographical references and index.
Chapter 1 Intentional Cuisine.
Chapter 2 Bakery and Confectionary.
Chapter 3 Food Commodities.
Chapter 4 Menu Planning.
Chapter 5 Vegetable and Meat Cookery.
Chapter 6 Production Management.
Chapter 7 Quantity, Food Production and Cost Control.
Chapter 8 Product and Research Development.
Chapter 9 Food Hygiene and Nutrition.
Index
"This book introduces you to the various ingredients and techniques of food production, an important aspect of hotel management. It includes various aspects of the kitchen and multitude of cuisines popular in hotels. Food productions and operations in large hotels is a mammoth enterprise that requires knowledge about the ingredients required, the methods of cooking them, and cuisine of various countries. This edition is revised thoroughly chapter by chapter basis and new chapters are also added. Topics in the book help impart technical skills of food production to students and familiarize them with the day-to-day working atmosphere of food production careers in hospitality, A surge in the number of good hotels and developments in the field of food production operations have made it fundamental for students to develop keen understanding of food production operations." --Provided by the Publisher
9781984679796 [paperback]. Mindmovers : ₱5,760.00
Food.
Food industry and trade.
338.19 / T41 2023
Tables. "Full Color Book plus DVD"
"Over 100 hours Interactive E-lectures, Quiz and Videos in DVD"
"DVD has many useful features for teachers to teach with digital resources in classroom" --On Cover
Includes bibliographical references and index.
Chapter 1 Intentional Cuisine.
Chapter 2 Bakery and Confectionary.
Chapter 3 Food Commodities.
Chapter 4 Menu Planning.
Chapter 5 Vegetable and Meat Cookery.
Chapter 6 Production Management.
Chapter 7 Quantity, Food Production and Cost Control.
Chapter 8 Product and Research Development.
Chapter 9 Food Hygiene and Nutrition.
Index
"This book introduces you to the various ingredients and techniques of food production, an important aspect of hotel management. It includes various aspects of the kitchen and multitude of cuisines popular in hotels. Food productions and operations in large hotels is a mammoth enterprise that requires knowledge about the ingredients required, the methods of cooking them, and cuisine of various countries. This edition is revised thoroughly chapter by chapter basis and new chapters are also added. Topics in the book help impart technical skills of food production to students and familiarize them with the day-to-day working atmosphere of food production careers in hospitality, A surge in the number of good hotels and developments in the field of food production operations have made it fundamental for students to develop keen understanding of food production operations." --Provided by the Publisher
9781984679796 [paperback]. Mindmovers : ₱5,760.00
Food.
Food industry and trade.
338.19 / T41 2023