Food Service Modern Techniques Practices
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Food Service Modern Techniques Practices
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Author : Jyoti S. Sharma
language : en
Publisher:
Release Date : 2006-01-01
Food Service Modern Techniques Practices written by Jyoti S. Sharma and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-01-01 with Food service categories.
The foodservice (or food service) industry generally encompasses those places, institutions, and companies responsible for any meal eaten away from home. This industry includes restaurants, school and hospital cafeterias, catering operations, and many other formats. Major foodservice provides include Compass Group, Sodexho, Aramark, and the Crown Group. In this book, we have compiled valuable information of food service, its various relevant of food service, its various relevant facets and techniques. The information is compiled under the following headings, namely-Fundamentals of Food Preparation; Method of Food Preparation: Fundamentals of Menu Planning; Cooking for Patients; Sea Foods; Dishes of Eggs; Centres and Puless; Defence of Meat; Poultry Dishes; Vegetable Dishes; and general Guidelines etc. an exhaustic bibliography, glossary of terms encompassing various aspects, etc. are added features of the book. Definitely amidst the plenty of literature, this book will serve as a vade mecum to learners, trainers and professionals in the fields.
Design And Equipment For Restaurants And Foodservice
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Author : Costas Katsigris
language : en
Publisher: Wiley
Release Date : 2008-10-06
Design And Equipment For Restaurants And Foodservice written by Costas Katsigris and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-10-06 with Technology & Engineering categories.
The New Edition of a Favorite Resource! From the decor that helps define the customer's experience, to the steps taken to comply with workplace safety and health regulations, to the capital investments in major equipment,a well-designed foodservice facility blends many different elements into a functional and pleasing whole. Decision-makers who understand these different elements and how they work together will reap the plentiful rewards that come from good design choices in a restaurant or foodservice endeavor. Design and Equipment for Restaurants and Foodservice, Third Edition takes a comprehensive approach to planning and developing a restaurant or foodservice space. This "go-to guide"encompasses everything from creating a restaurant concept to maintaining a commercial-grade oven, and is unique in its attention to both the front and back of the house. Revised and updated with the latest foodservice industry trends, this new Third Edition features: New and expanded coverage of green design, including energy and water use, recycling and waste streams, smarter use of space, and LEED "green building" principles New information on technology use in foodservice Coverage of design in the context of industry trends including mobile foodservice, multichain operators, branding concepts, design for smaller spaces, and integrating cook-chill methods for quality control Recent developments in equipment technology and equipment purchasing, financing, leasing, and insuring The latest updates on topics including sanitation practices, healthier cooking oils, and regulations such as the Americans with Disabilities Act Clearly organized for learning, and full of such resources as callout boxes, interviews with industry experts, take-away points, and other helpful features, Design and Equipment for Restaurants and Foodservice, Third Edition gives hospitality industry students and working professionals a complete guide to this essential subject.
Professional Cooking College Version
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Author : Wayne Gisslen
language : en
Publisher: John Wiley & Sons
Release Date : 2010-01-19
Professional Cooking College Version written by Wayne Gisslen and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-01-19 with Cooking categories.
This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed. Professional Cooking, Seventh Edition includes videos that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking. Enhanced visual program includes over 220 new color photos, including plated dishes, procedures, and products. Approximately 100 new recipes have been added, for a total of 650 recipes plus another 600 variations. More focus on international recipes and variations. Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary maths. Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place. Up-to-date nutrition guidelines. Thoroughly revised and enhanced CulinarE-Companion Recipe Management software contains all recipes from the book – and 90 bonus recipes. The software is available through download with the registration code in the back of the book.
Modern Technology On Food Preservation 2nd Edition
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Author : NPCS Board
language : en
Publisher: ASIA PACIFIC BUSINESS PRESS Inc.
Release Date : 2012-06-02
Modern Technology On Food Preservation 2nd Edition written by NPCS Board and has been published by ASIA PACIFIC BUSINESS PRESS Inc. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-06-02 with Food categories.
Food Preservation has become an integral part of the food processing industry. There are various methods of food preservation; drying, canning, freezing, food processing etc. Food processing is one the method of food preservation which is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry. Canning is one of the various methods of food preservation in which the food is processed and then sealed in an airtight container. This process prevents microorganisms from entering and proliferating inside. Dehydration is the process of removing water or moisture from a food product. Food dehydration is safe because water is removed from the food. Freezing is also one of the most commonly used processes commercially and domestically for preserving a very wide range of food including prepared food stuffs which would not have required freezing in their unprepared state. Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases seasonal availability of many foods, enables transportation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by deactivating spoilage and pathogenic micro organisms. Nanotechnology exhibits great potential for the food industry. New methods for processing nanostructures are being developed having novel properties that were not previously possible. As such, due to the recent up gradation of preservation techniques, the preservation industry is also growing almost at the same rate as the food industry which is about 10 to 12% per year. The purpose of this book is to present the elements of the technology of food preservation. It deals with the products prepared from various fruits and vegetables commercially. Relevant information on enzymes, colours, additives, flavours, adulteration, etc., has been given. This book also contains photographs of equipments and machineries used in food preservation. This book will be very useful for new entrepreneurs, food technologists, industrialists, libraries etc.
Foodservice Management Fundamentals Study Guide
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Author : Dennis R. Reynolds
language : en
Publisher: John Wiley & Sons
Release Date : 2013-03-04
Foodservice Management Fundamentals Study Guide written by Dennis R. Reynolds and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-04 with Business & Economics categories.
Provides a fresh, innovative approach to foodservice management Divided into four parts, this book combines the perspectives of two seasoned professionals, one an expert in business and hospitality and the other an authority in diet and nutrition. Study Guide to Accompany Foodservice Management Fundamentals is a great supplement to the comprehensive book focusing on the tools necessary for managing foodservice operations in today's aggressive business environment. Dennis Reynolds and Kathleen McClusky show readers how to position, manage, and leverage a successful food service operation?both commercial and non-commercial?in a variety of venues. Using a menu-driven approach, the book offers readers helpful management tools, best practices, and techniques.
Institutional Food Management
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Author : Mohini Sethi
language : en
Publisher: New Age International
Release Date : 2008
Institutional Food Management written by Mohini Sethi and has been published by New Age International this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Food categories.
This Book Has Been Designed As A Reference For The Teaching, Learning And Institutional Feeding In All Its Varied Aspects. It Covers A Wide Range Of Topics From The Development Of Food Services, Traditional And Modern Management Approaches To The Management Of Resources, Food Production And Service Techniques, Waste Management, Forecasting, Budgeting And Management Accounting As Well As Hygiene, Sanitation And Safety Measures To Ensure Wholesomeness Of Food Served To The Customer. Laws Applicable To Food Service Organisations Have Also Been Discussed To Enable Managers To Ensure Quality Standards In Food Operations.
Essentials Of Professional Cooking
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Author : Wayne Gisslen
language : en
Publisher: John Wiley & Sons
Release Date : 2015-03-23
Essentials Of Professional Cooking written by Wayne Gisslen and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-03-23 with Cooking categories.
Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection—without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.
Cumulative Index To The Catalog Of The Food And Nutrition Information And Educational Materials Center 1973 1975
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Author : Food and Nutrition Information Center (U.S.)
language : en
Publisher:
Release Date : 1975
Cumulative Index To The Catalog Of The Food And Nutrition Information And Educational Materials Center 1973 1975 written by Food and Nutrition Information Center (U.S.) and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1975 with Cooking categories.
Cumulative Index To The Catalog Of The Food And Nutrition Information And Education Material Center 1973 1975
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Author : National Agricultural Library (U.S.)
language : en
Publisher:
Release Date : 1975
Cumulative Index To The Catalog Of The Food And Nutrition Information And Education Material Center 1973 1975 written by National Agricultural Library (U.S.) and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1975 with categories.
Foodservice Organizations
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Author : Mary B. Gregoire
language : en
Publisher: Prentice Hall
Release Date : 2013
Foodservice Organizations written by Mary B. Gregoire and has been published by Prentice Hall this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with Food service categories.
Organized around the well-proven foodservice systems model, FOOD SERVICE ORGANIZATIONS: A MANAGERIAL AND SYSTEMS APPROACH, 8/e provides detailed and current information on how managers can optimally transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability. Blending theory and practice, it gives foodservice managers a strong empirical base for managing operations. After thoroughly introducing the model, it presents in-depth coverage of each functional subsystem: procurement, production, distribution, service, safety, sanitation, and maintenance. Next, readers master today's most relevant leadership, communication, decision making, HR, financial, and marketing techniques. The book concludes with a full section on system outputs, including methods for evaluating them. This edition adds new coverage of sustainability; updated information on energy management and food safety; expanded coverage of marketing and globalization; and the latest dietary guidelines.