Food Preparation for the Professional

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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.

Statement of Responsibility

Author(s)

Mizer, David - Personal Name

Edition

3rd

Call Number

641.5 Miz f

ISBN/ISSN

9780471251873

Subject(s)

Food Service
Quantity Cookery

Classification

641.5

Series Title

GMD

Text

Language

Indonesia

Publisher

Wiley

Publishing Year

2000

Publishing Place

Canada

Collation

549p

Specific Detail Info

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