Food Preparation for Hotels, Restaurants, and cafeterias

Food Preparation for Hotels, Restaurants and Cafeterias

Haines, Robert G.

Technical Press

This proven introductory text for the food service industry focuses primarily on large-scale food production. Basic food items and cooking methods and techniques are presented in addition to food service careers, math, nutrition, sanitation, use of equipment, and safety. More than 860 recipes offer a comprehensive variety of menu items using standard quantities of food service establishments typically serving 25 or more.

Food Preparation

Education & Teaching

Miller, R.T.

Higher & Continuing Education

Amer Technical Pub

Food Preparation/Workbook

The Food Preparation Workbook reinforces information presented in the corresponding textbook. The question types used include completion, multiple choice, true-false, identification, and matching. Activities and math problems are included to increase comprehension and encourage critical thinking through applied learning. Math topics include review of basic addition, subtraction, multiplication, division, fractions, percentages, conversion of weights and measures, recipe adjustments, and cost estimation.

Cookbooks, Food & Wine

Entertaining & Holidays

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Books by Haines, Robert G.