Food Preparation for the Professional

Name: Food Preparation for the Professional
SKU: 3078519
Price: 141.99 AUD
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Description

This book trains future foodservice managers in the principles, techniques, and skills needed to prepare food for production. This edition has been extensively revised to address the current trend toward healthy cooking, and includes nutrient profiles of basic foods as well as nutritional analyses for all recipes.

Author Biography:

David A. Mizer is Director of Purchasing for Carnival Cruise Linesand active in various professional associations in the food andbeverage industry. Mary Porter has co-authored several books for Wiley, including TheBar and Beverage Book, Second Edition and Supervision in theHospitality Industry, Third Edition. Beth Sonnier is Director and Chef-Professor at the Food andHospitality Institute at El Centro College in Dallas, Texas. Karen Eich Drummond has authored and co-authored numerous books,including Nutrition for the Foodservice Professional, ThirdEdition; Supervision in the Hospitality Industry, Third Edition;and the Restaurant Training Manual, all by Wiley.

Release date Australia

November 30th, 1999

Author

Audiences

Technical / Manuals
Undergraduate

Edition

3rd edition

Pages

576

Dimensions

198x240x35

ISBN-13

9780471251873

Product ID

3078519

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