by
Brown, Douglas.
Call Number
647.95068
Publication Date
2007
Summary
Finally, the non-commercial food service director has a comprehensive manual to aid them in their day-to-day operations. This massive 624-page new book will show you step by step how to set up, operate, and manage a financially successful food service operation. The author has left no stone unturned. The book has 19 chapters that cover the entire process from startup to ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success, and showing how to avoid many common mistakes. While providing detailed instruction and examples, the author leads yo
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Electronic Resources
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0.6604
by
Morgan, James L. (James LeRoy), 1946-
Call Number
647.95 MOR
Publication Date
2006
Format:
Electronic Resources
Relevance:
0.1091
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by
Foskett, David, 1951-, author.
Call Number
641.57 FOS
Publication Date
2017
Summary
Completely matched to the new Level 2 VRQ Diploma, and endorsed by City and Guilds, Practical Cookery Level 2 is now process led and appeals to learners who are reluctant to engage with other textbooks. - Builds the skills required for each method of cookery and tests learners with 124 carefully selected recipes- Raises confidence with engaging activities and rigorous assessment, including practice synoptic tests- Easy to navigate and enjoyable to use, with an accessible design and highly illustrated approach ensuring learners aren't undermined by literacy issues- Helps learners master skills and techniques with 40 step-by-step photo sequences and 500 professionally shot photos including 'finished dish' shots of every recipe.
Format:
Electronic Resources
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0.0516
by
Morgan, James.
Call Number
647.95
Publication Date
2007
Summary
The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique to offer to a menu. The author strongly believes that foods of other nations (and even other areas of the United States) are too often given short shrift by culture-bound students and chefs, and that every attempt should be made to open their minds to the unlimited possibilities available. The word "foodism" is introduced to refer to biases against foods outside your culture.
Format:
Electronic Resources
Relevance:
0.0309
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