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Inhaltsangabe
Book by Molt Mary
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Reseña del editor
For courses in Quantity Food Production and Foodservice Management. THE resource--for over 65 years--for students and professionals in quantity food production and foodservice management. Exceptionally comprehensive, this classic text/reference provides basic technical food production information; offers a wealth of high-quality, standardized, quantity recipes applicable to most types of foodservices; and clearly explains the full range of generally accepted procedures and techniques involved in quantity food preparation. Very contemporary in perspective, it provides a host of "new tools" for helping food professionals and students meet quickly changing dining trends and satisfy the expectations of today's customer.
Biografía del autor
MARY MOLT, Ph.D., R.D., L.D., is assistant director of Housing and Dining Services and assistant professor of Hotel, Restaurant and Institution Management, and Dietetics (HRIMD), Kansas State University. She holds a bachelor's degree from University of Nebraska-Kearney, a master's degree from Oklahoma State University, and a Ph.D. from Kansas State University. Dr. Molt has 27 years of professional experience at Kansas State University, with a joint appointment in academic and food service administration. Current responsibilities include team teaching Food Production Management, assisting with supervised practice experiences for senior students in Dietetics, and directing management activities for three-residence hall dining centers serving more than 8000 meals per day. Dr. Molt is active in the American Dietetic Association, Kansas Dietetic Association, and the National Association of College and University Food Services (NACUFS). Twice she was recognized with the NACUFS Richard Lichtenfelt Award for outstanding service to the association. In 1995 Dr. Molt received the Theodore W. Minah Award, the highest honor given by NACUFS, for exceptional contribution to the food service industry. The Award for Excellence in the Practice of Management was given to Dr. Molt in 1997 by the American Dietetic Association. She serves on several University committees including Faculty Senate and Intercollegiate Athletic Council (Chair), advises students in Kappa Omicron Nu, and holds membership in several honor societies including Kappa Omicron Nu, Delta Kappa Gamma, Phi Upsilon Omicron, and Phi Kappa Phi.
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- VerlagPearson
- Erscheinungsdatum2001
- ISBN 10 0130205354
- ISBN 13 9780130205353
- EinbandTapa dura
- Anzahl der Seiten766
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EUR 19,35
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Innerhalb der USA
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Food for Fifty
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Hardcover. Zustand: Good. No Jacket. Missing dust jacket; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less 2.65. Bestandsnummer des Verkäufers G0130205354I3N01
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Food for Fifty
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Hardcover. Zustand: Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less 4.25. Bestandsnummer des Verkäufers G0130205354I5N00
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Food for Fifty
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Prentice - Hall Inc, New Jersey, 2001
ISBN 10: 0130205354
ISBN 13: 9780130205353
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Food for Fifty (11th Edition)
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Hardcover. Zustand: Good. 11. THE resource--for over 65 years--for professionals in quantity food production and foodservice management. Exceptionally comprehensive, it covers all the standards, skills, and techniques inherent in quality, quantity food production. Very contemporary in perspective, it provides a host of "new tools" for helping food professionals meet quickly-changing dining trends and satisfy the expectations of today's customer. Covers basic technical information, guidelines, and generally accepted methods of food preparation; includes over 400 fully-tested, high-quality, standardized quantity recipes for everything from main dishes to desserts--all applicable to most types of foodservices; gives formulas for staples, guidelines for menu planning, roasting and cooking timetables, specifics of food quality standards, service requirements and table setting diagrams, wine selection guidelines, and recipe/measurement conversion tables. Foodservice production managers, administrators, managers, and supervisors; dietitians. Bestandsnummer des Verkäufers SONG0130205354
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Food for Fifty (11th Edition)
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Hardcover. Zustand: Good. THE resource--for over 65 years--for professionals in quantity food production and foodservice management. Exceptionally comprehensive, it covers all the standards, skills, and techniques inherent in quality, quantity food production. Very contemporary in perspective, it provides a host of \"new tools\" for helping food professionals meet quickly-changing dining trends and satisfy the expectations of today\'s customer. Covers basic technical information, guidelines, and generally accepted methods of food preparation; includes over 400 fully-tested, high-quality, standardized quantity recipes for everything from main dishes to desserts--all applicable to most types of foodservices; gives formulas for staples, guidelines for menu planning, roasting and cooking timetables, specifics of food quality standards, service requirements and table setting diagrams, wine selection guidelines, and recipe/measurement conversion tables. Foodservice production managers, administrators, managers, and supervisors; dietitians. Bestandsnummer des Verkäufers AMPLE0130205354
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Food for Fifty (11th Edition)
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Food for Fifty (11th Edition)
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Food for Fifty (11th Edition)
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