Quantity food production, planning and management / John B. Knight, Lendal H. Kotschevar

ISBN:

9780442240165

Title:

Author:

Knight , John Barton

Personal Author:

Knight , John Barton

Edition:

2nd ed.

Publication Information:

N.Y. : Van Nostrand Reinhold, c1989

Physical Description:

445 p. : ill.

Subject Term:

Food service

Quantity cookery

Added Author:

Kotschevar, Lendal Henry, 1908-

Format:

Books

Publication Date:

1989

Publication Information:

N.Y. : Van Nostrand Reinhold, c1989

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.57068 KNI	Book	1	Standard shelving location	Searching... Unknown

Featuring 50 photographs and new chapter review questions, case studies, vocabulary terms, and references, Quantity Food Production, Planning, and Management, Third Edition is an indispensable resource.

Author Notes

John B. Knight, EdD, is Director of Hospitality Management at Indiana University Purdue University, Fort Wayne
Lendal H. Kotschevar, PhD, LD, is Professor Emeritus, Florida International University

Preface	p. ix
Acknowledgments	p. xi
Part I Quantity Food Planning and Management	p. 1
Chapter 1 Raising the Standard	p. 3
Chapter 2 Understanding Trends in Nutrition and Health	p. 24
Chapter 3 Producing a Menu	p. 51
Chapter 4 Implementing Equipment	p. 71
Chapter 5 Controls	p. 102
Chapter 6 Service and Dining Etiquette	p. 141
Chapter 7 Human Resources	p. 158
Chapter 8 Product and Profits	p. 173
Chapter 9 Property and Promotion	p. 196
Part II Quantity Food Production and Management	p. 223
Chapter 10 Cooking Principles, Methods, and Trends	p. 225
Chapter 11 Sanitation and Safety	p. 250
Chapter 12 Pantry Products	p. 282
Chapter 13 Stocks, Soups, and Sauces	p. 311
Chapter 14 Fruits, Vegetables, and Cereals	p. 325
Chapter 15 Meats, Poultry, and Seafood	p. 346
Chapter 16 Bakeshop Production	p. 380
Chapter 17 Dairy Products and Eggs	p. 408
Appendices	p. 423
Appendix A Menu Analysis	p. 425
Appendix B Food Composition	p. 435
Appendix C Ounce and Pound Amounts for Multiple Portions	p. 442
Appendix D Metric Conversion Tables	p. 444
Appendix E Portion Measurement Data	p. 447
Appendix F Food Equivalence Data	p. 451
Appendix G Troubleshooting Bread Failures	p. 460
Appendix H Herb, Spice, and Seasoning Data	p. 464
Appendix I Standard Portions	p. 467
Appendix J Conversion Scales	p. 473
Appendix K Glossary	p. 475
Index	p. 497

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