Quantity Food Production, Planning, and Management

by Knight, John B.; Kotschevar, Lendal H.

• ISBN13: 9780471333470
• ISBN10: 0471333476
• Edition: 3rd
• Format: Hardcover
• Copyright: 2000-03-03
• Publisher: Wiley

Summary

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 Biography

<b>JOHN B. KNIGHT, EdD</b>, is Director of Hospitality Management at Indiana University Purdue University, Fort Wayne. <p> gt;LENDAL H. KOTSCHEVAR, PhD, LD</b>, is Professor Emeritus, Florida International University.

Table of Contents

Preface	ix
Acknowledgments	xi
PART I QUANTITY FOOD PLANNING AND MANAGEMENT	1	(222)
Raising the Standard	3	(21)
Understanding Trends in Nutrition and Health	24	(27)
Producing a Menu	51	(20)
Implementing Equipment	71	(31)
Controls	102	(39)
Service and Dining Etiquette	141	(17)
Human Resources	158	(15)
Product and Profits	173	(23)
Property and Promotion	196	(27)
PART II QUANTITY FOOD PRODUCTION AND MANAGEMENT	223	(200)
Cooking Principles, Methods, and Trends	225	(25)
Sanitation and Safety	250	(32)
Pantry Products	282	(29)
Stocks, Soups, and Sauces	311	(14)
Fruits, Vegetables, and Cereals	325	(21)
Meats, Poultry, and Seafood	346	(34)
Bakeshop Production	380	(28)
Dairy Products and Eggs	408	(15)
APPENDICES	423	(74)
Appendix A Menu Analysis	425	(10)
Appendix B Food Composition	435	(7)
Appendix C Ounce and Pound Amounts for Multiple Portions	442	(2)
Appendix D Metric Conversion Tables	444	(3)
Appendix E Portion Measurement Data	447	(4)
Appendix F Food Equivalence Data	451	(9)
Appendix G Troubleshooting Bread Failures	460	(4)
Appendix H Herb, Spice, and Seasoning Data	464	(3)
Appendix I Standard Portions	467	(6)
Appendix J Conversion Scales	473	(2)
Appendix K Glossary	475	(22)
Index	497