Food Preparation for the Professional

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9780471251873: Food Preparation for the Professional

Completely revised and updated the definitive text on food preparation for the foodservice manager.

A comprehensive working knowledge of the principles, skills, and techniques necessary to prepare food for production is as critical for the aspiring foodservice manager as it is for the culinary arts student. 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. Fully revised and updated, the new edition of this classic text now includes:
* Troubleshooting information boxes that identify common problems, their causes, and solutions
* A nutritional analysis of each recipe and nutrient profiles
* New sections covering the emerging interest in grains, pasta, legumes, and vegetables
With its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensable tool for this rapidly growing area in the hospitality industry.

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About the Author:

David A. Mizer is Director of Purchasing for Carnival Cruise Lines and active in various professional associations in the food and beverage industry.

Mary Porter has co-authored several books for Wiley, including The Bar and Beverage Book, Second Edition and Supervision in the Hospitality Industry, Third Edition.

Beth Sonnier is Director and Chef-Professor at the Food and Hospitality Institute at El Centro College in Dallas, Texas.

Karen Eich Drummond has authored and co-authored numerous books, including Nutrition for the Foodservice Professional, Third Edition; Supervision in the Hospitality Industry, Third Edition; and the Restaurant Training Manual, all by Wiley.

"About this title" may belong to another edition of this title.

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Mizer, David A., Porter, Mary, Sonnier,
Published by Wiley (1999)
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David A. Mizer, Mary Porter, Beth Sonnier
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Book Description John Wiley Sons Inc, United States, 1999. Hardback. Book Condition: New. 3rd Edition. Language: English . Brand New Book. Completely revised and updated the definitive text on food preparation for the foodservice manager. A comprehensive working knowledge of the principles, skills, and techniques necessary to prepare food for production is as critical for the aspiring foodservice manager as it is for the culinary arts student. 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. Fully revised and updated, the new edition of this classic text now includes: â Troubleshooting information boxes that identify common problems, their causes, and solutions â A nutritional analysis of each recipe and nutrient profiles â New sections covering the emerging interest in grains, pasta, legumes, and vegetables With its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensable tool for this rapidly growing area in the hospitality industry. Bookseller Inventory # AAH9780471251873

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David A. Mizer, Mary Porter, Beth Sonnier
Published by John Wiley Sons Inc, United States (1999)
ISBN 10: 0471251879 ISBN 13: 9780471251873
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Book Description John Wiley Sons Inc, United States, 1999. Hardback. Book Condition: New. 3rd Edition. Language: English . Brand New Book. Completely revised and updated the definitive text on food preparation for the foodservice manager. A comprehensive working knowledge of the principles, skills, and techniques necessary to prepare food for production is as critical for the aspiring foodservice manager as it is for the culinary arts student. 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. Fully revised and updated, the new edition of this classic text now includes: â Troubleshooting information boxes that identify common problems, their causes, and solutions â A nutritional analysis of each recipe and nutrient profiles â New sections covering the emerging interest in grains, pasta, legumes, and vegetables With its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensable tool for this rapidly growing area in the hospitality industry. Bookseller Inventory # AAH9780471251873

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David A. Mizer
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Book Description John Wiley and#38; Sons, 1999. HRD. Book Condition: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Bookseller Inventory # FW-9780471251873

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David A. Mizer, Mary Porter, Beth Sonnier, Karen E. Drummond
Published by Wiley 1999-11-30, New York (1999)
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Book Description Wiley 1999-11-30, New York, 1999. hardback. Book Condition: New. Bookseller Inventory # 9780471251873

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Mizer, David A. (Editor)/ Porter, Mary/ Sonnier, Beth/ Drummond, Karen Eich
Published by John Wiley & Sons Inc (1999)
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Book Description John Wiley & Sons Inc, 1999. Hardcover. Book Condition: Brand New. 3rd sub edition. 549 pages. 9.75x8.00x1.75 inches. In Stock. Bookseller Inventory # __0471251879

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