by
Stokes, John W.
Call Number
642.5 STO
Publication Date
1960
Format:
Books
Relevance:
1.6474
by
Kahrl, William L.
Call Number
642.5068 KAH
Publication Date
1977
Format:
Books
Relevance:
1.4057
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by
Kahrl, William L
Call Number
642.47 KAH
Publication Date
1976
Format:
Books
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1.3953
by
Australian Nutrition Foundation.
Call Number
641.571 COM
Publication Date
1985
Format:
Books
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0.9633
by
Morgan, James L. (James LeRoy), 1946-
Call Number
647.95 MOR
Publication Date
2006
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/ecip0519/2005027673.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0623/2005027673-d.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0623/2005027673-d.html
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0.0680
by
Brown, Amy C., author.
Call Number
641.3 BRO
Publication Date
2019 2015
Summary
Understanding food: principles and preparation thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. It is ideal for an undergraduate course that covers the basic elements of food preparation, food service and food science. Contemporary and comprehensive, the sixth edition of this best-selling text discusses classification, composition, selection, purchasing and storage for a range of traditional food items, and it explores various aspects of food service, including food preparation, meal planning, equipment, food preservation and government regulations. Updated to reflect the 2015-2020 Dietary Guidelines.
Format:
Regular print
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0.0657
by
Kotschevar, Lendal Henry, 1908-
Call Number
642.6 KOT
Publication Date
2006
Summary
"Service starts when a customer walks into a restaurant and doesn't end until he or she walks out. Presenting Service, Second Edition, is an up-to-date, hands-on guide for managers that presents the essential skills and know-how to direct a foodservice staff through a successful, completely enjoyable dining experience." "Packed with checklists, objectives, key terms, and chapter summaries and reviews, this Second Edition features a new chapter on bar and beverage service that includes coverage of specialty coffees as well as insightful cocktail and wine service advice for better serving and recommending alcoholic and nonalcoholic beverages to guests."--BOOK JACKET.
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0626/2005056823-d.html
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0.0657
by
Drummond, Karen Eich.
Call Number
613.2 DRU
Publication Date
2004
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/wiley031/2002012152.html
Publisher description http://www.loc.gov/catdir/description/wiley036/2002012152.html
Publisher description http://www.loc.gov/catdir/description/wiley036/2002012152.html
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