Food Preparation for the Professional

Name: Food Preparation for the Professional
Brand: Unknown
SKU: 9780471251873
Price: 252.99 NZD
Availability: InStock

By David A. Mizer and Mary Porter and Beth Sonnier and Karen E. Drummond

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Summary

Food Preparation for the Professional equips future foodservice managers with essential principles, techniques, and skills for food production. This extensively revised edition emphasises healthy cooking trends, featuring nutrient profiles of basic foods and nutritional analyses for every recipe.
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Format: Hardback

$252⁹⁹

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Food Preparation for the Professional

$252⁹⁹

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Ideal for culinary students, foodservice managers, and professionals seeking comprehensive training in modern, health-conscious food preparation.

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.

Description

Food Preparation for the Professional by David A. Mizer, Mary Porter, Beth Sonnier, and Karen E. Drummond trains future foodservice managers in the principles, techniques, and skills needed to prepare food for production.

This edition has been extensively revised to address the current trend towards healthy cooking. It includes nutrient profiles of basic foods as well as nutritional analyses for all recipes.

Book Details

INFORMATION

ISBN: 9780471251873

Publisher: John Wiley & Sons Inc

Format: Hardback

Date Published: 30 November 1999

Country: United States

Imprint: John Wiley & Sons Inc

Edition: 3rd edition

Audience: General / adult, Tertiary education

DIMENSIONS

Spine width: 35.0mm

Width: 198.0mm

Height: 240.0mm

Weight: 1139g

Pages: 576

Collections

Beth Sonnier Cook Books & Recipes Cooking & Food David A. Mizer Education & Reference Engineering, Technology & Agriculture Karen E. Drummond Mary Porter Non-Fiction Science & Nature

About the Author

David A. Mizer is Director of Purchasing for Carnival Cruise Linesand active in various professional associations in the food andbeverage industry.

Mary Porter has co-authored several books for Wiley, including TheBar and Beverage Book, Second Edition and Supervision in theHospitality Industry, Third Edition.

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

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

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Ships in 3-4 weeks