For courses in Quantity Food Production and Foodservice Management.
THE resource--for over 65 years--for students and professionals in quantity food production and foodservice management. Exceptionally comprehensive, this classic text/reference provides basic technical food production information; offers a wealth of high-quality, standardized, quantity recipes applicable to most types of foodservices; and clearly explains the full range of generally accepted procedures and techniques involved in quantity food preparation. Very contemporary in perspective, it provides a host of “new tools” for helping food professionals and students meet quickly changing dining trends and satisfy the expectations of today's customer.
- ISBN10 0130205354
- ISBN13 9780130205353
- Publish Date 28 August 2001 (first published 1 November 1984)
- Publish Status Out of Print
- Out of Print 17 October 2005
- Publish Country US
- Imprint Pearson
- Edition 11th edition
- Format Hardcover
- Pages 766
- Language English