Food production operations /
Food production operations /
authored and edited by 3G E-Learning LLC
- 3rd edition
- New York : 3G E-Learning LLC, c2023.
- viii, 397 pages : color illustrations ; 26 cm.
Includes bibliographical references and index.
Chapter 1 : International cuisine -- Chapter 2 : Bakery and confectionery -- 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.
Food is one of the four basic needs in life, the other three are shelter, water, and air. While you can eat many things to survive it is more enjoyable when they taste good. That exact reason is why cooking was invented. This edition is revise thoroughly chapter by chapter basis and new chapters are also added. Topics in this book help impart technical skills of food production to students to familiarize them with day-to-day working atmosphere of food production department. --
978-1-98467-979-6
FOOD SERVICE MANAGEMENT.
QUANTITY COOKING.
TP 370 T47 2023
Includes bibliographical references and index.
Chapter 1 : International cuisine -- Chapter 2 : Bakery and confectionery -- 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.
Food is one of the four basic needs in life, the other three are shelter, water, and air. While you can eat many things to survive it is more enjoyable when they taste good. That exact reason is why cooking was invented. This edition is revise thoroughly chapter by chapter basis and new chapters are also added. Topics in this book help impart technical skills of food production to students to familiarize them with day-to-day working atmosphere of food production department. --
978-1-98467-979-6
FOOD SERVICE MANAGEMENT.
QUANTITY COOKING.
TP 370 T47 2023
