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Food Preparation for the Professional (Series : Wiley Service Management Series)
by David A. Mizer, Mary Porter, Beth Sonnier

Overview -
Completely revised and updated? the definitive text on foodpreparation for the foodservice manager.

A comprehensive working knowledge of the principles, skills, andtechniques necessary to prepare food for production is as criticalfor the aspiring foodservice manager as it is for the culinary artsstudent. Food Preparation for the Professional, Third Edition, targets the needs of career-oriented students who aim to manage theback of the house rather than prepare food on the line. Coveringall the basics?cooking methods, food preparation, safety andsanitation, storage and handling, equipment, and menu planning?aswell as addressing contemporary cuisine preferences and dietarytrends, the book provides managers with the skills needed to run anefficient kitchen successfully in any type of foodserviceoperation. Fully revised and updated, the new edition of thisclassic text now includes:
* Troubleshooting information boxes that identify commonproblems, their causes, and solutions
* A nutritional analysis of each recipe and nutrientprofiles
* New sections covering the emerging interest in grains, pasta, legumes, and vegetables

With its singular focus on food preparation for foodservicemanagers, this latest edition of Food Preparation for theProfessional continues to be an indispensable tool for this rapidlygrowing area in the hospitality industry.

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Hardcover
$3.45

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Seller Information

Discover Books
Toledo, OH, USA

Food Preparation for the ProfessionalFood Preparation for the Professional (Hardcover)
Pub. Date: 1987-03-01
Publisher: Wiley
Price: $4.00
Seller: Owls Books, Toledo, OH, USA
Description: Shows some signs of wear from usage. Is no longer bright/shinny. Edge wear from storage and shelving.
Condition: Very good
Food Preparation for the Professional (Series: Wiley Service Management Series)Food Preparation for the Professional (Series: Wiley Service Management Series) (Hardcover)
Pub. Date: 1987-03-01
Publisher: Wiley
Price: $31.61
Seller: Basement Seller 101, Cincinnati, OH, USA
Condition: Very Good
 
 
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    [-] Other Available FormatsSeller InformationPrice
    Food Preparation for the Professional (Hardcover)
    Pub. Date: 1987
    Publisher: Wiley
    Description: Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
    Condition: Good

    Half Price Books Inc
    Carrollton, TX, USA
    $6.00
    Food Preparation for the Professional (Hardcover)
    Pub. Date: 1987
    Publisher: Wiley
    Description: Access codes and supplements are not guaranteed with used items. May be an ex-library book.
    Condition: Good

    Bonita
    Newport Coast, CA, USA
    $54.56
    Food Preparation for the Professional (Hardcover)
    Pub. Date: 1987-03-01
    Publisher: Wiley
    Condition: New
    Notes: New.

    GridFreed
    North Las Vegas, NV, USA
    $80.52
 
 

More About Food Preparation for the Professional (Series by David A. Mizer, Mary Porter, Beth Sonnier
 
 
 
Overview

Completely revised and updated? the definitive text on foodpreparation for the foodservice manager.

A comprehensive working knowledge of the principles, skills, andtechniques necessary to prepare food for production is as criticalfor the aspiring foodservice manager as it is for the culinary artsstudent. Food Preparation for the Professional, Third Edition, targets the needs of career-oriented students who aim to manage theback of the house rather than prepare food on the line. Coveringall the basics?cooking methods, food preparation, safety andsanitation, storage and handling, equipment, and menu planning?aswell as addressing contemporary cuisine preferences and dietarytrends, the book provides managers with the skills needed to run anefficient kitchen successfully in any type of foodserviceoperation. Fully revised and updated, the new edition of thisclassic text now includes:
* Troubleshooting information boxes that identify commonproblems, their causes, and solutions
* A nutritional analysis of each recipe and nutrientprofiles
* New sections covering the emerging interest in grains, pasta, legumes, and vegetables

With its singular focus on food preparation for foodservicemanagers, this latest edition of Food Preparation for theProfessional continues to be an indispensable tool for this rapidlygrowing area in the hospitality industry.

This item is fulfilled by our new and used marketplace. For more information, view our glossary of terms and abbreviations.
 
Details
  • PID: 15739209437
  • ISBN-13: 9780471883036
  • Publisher: Wiley
  • Seller: Discover Books
    Description: All pages and cover are intact. Possible slightly loose binding, minor highlighting and marginalia, cocked spine or torn dust jacket. Maybe an ex-library copy and not include the accompanying CDs, access codes or other supplemental materials.
    Condition: Good