{"product_id":"quantity-isbn-9780471333470","title":"Quantity","description":"A major revision of a classic text-how to be an effective foodservice manager.\u003cbr\u003e \u003cbr\u003e When it comes to handling the demands of the foodservice industry, there is no single approach. Quantity Food Production, Planning, and Management goes beyond the mere teaching of technical skills to address the multitude of situations and challenges facing operators today.\u003cbr\u003e \u003cbr\u003e Now in a new edition, this classic hospitality management text continues to set the standard for planning production, executing culinary technique, and understanding food and beverage management. Chapters are logically organized, and each one discusses a separate element of successful hospitality operations management. With 80 percent of the material revised to address current trends, the Third Edition features new sections on:\u003cbr\u003e * Employee productivity\u003cbr\u003e * Total Quality Management\u003cbr\u003e * Innovative cooking methods and trends\u003cbr\u003e * Cultural diversity\u003cbr\u003e * Hazard Analysis Critical Control Points (HACCP)\u003cbr\u003e * Industry growth\u003cbr\u003e * Career opportunities\u003cbr\u003e \u003cbr\u003e 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.Bei der Produktion großer Mengen von Speisen kommt man nicht ohne eine sorgfältige Planung aus. Alles will bedacht sein: Speisepläne, Ausrüstung, Service, Einkauf und Gewinn. Die Neuauflage dieses einschlägigen Lehrbuchs wurde gründlich überarbeitet. Aufgenommen wurden unter anderem Kapitel zur kulturellen Vielfalt, Qualitätskontrolle, Produktivität der Angestellten, zu Karriereaussichten und zu innovativen Zubereitungsmethoden. (04\/00) QUANTITY FOOD PLANNING AND MANAGEMENT.\u003cbr\u003e \u003cbr\u003e Raising the Standard.\u003cbr\u003e \u003cbr\u003e Understanding Trends in Nutrition and Health.\u003cbr\u003e \u003cbr\u003e Producing a Menu.\u003cbr\u003e \u003cbr\u003e Implementing Equipment.\u003cbr\u003e \u003cbr\u003e Controls.\u003cbr\u003e \u003cbr\u003e Service and Dining Etiquette.\u003cbr\u003e \u003cbr\u003e Human Resources.\u003cbr\u003e \u003cbr\u003e Products and Profits.\u003cbr\u003e \u003cbr\u003e Property and Promotion.\u003cbr\u003e \u003cbr\u003e QUANTITY FOOD PRODUCTION AND MANAGEMENT.\u003cbr\u003e \u003cbr\u003e Cooking Principles, Methods, and Trends.\u003cbr\u003e \u003cbr\u003e Sanitation and Safety.\u003cbr\u003e \u003cbr\u003e Pantry Products.\u003cbr\u003e \u003cbr\u003e Stocks, Soups, and Sauces.\u003cbr\u003e \u003cbr\u003e Fruits, Vegetables, and Cereals.\u003cbr\u003e \u003cbr\u003e Meats, Poultry, and Seafood.\u003cbr\u003e \u003cbr\u003e Bakeshop Production.\u003cbr\u003e \u003cbr\u003e Dairy Products and Eggs.\u003cbr\u003e \u003cbr\u003e Appendices.\u003cbr\u003e \u003cbr\u003e Index. JOHN B. KNIGHT, EdD, is Director of Hospitality Management at Indiana University Purdue University, Fort Wayne.\u003cbr\u003e \u003cbr\u003e LENDAL H. KOTSCHEVAR, PhD, LD, is Professor Emeritus, Florida International University. A major revision of a classic text-how to be an effective foodservice manager.\u003cbr\u003e \u003cbr\u003e When it comes to handling the demands of the foodservice industry, there is no single approach. Quantity Food Production, Planning, and Management goes beyond the mere teaching of technical skills to address the multitude of situations and challenges facing operators today.\u003cbr\u003e \u003cbr\u003e Now in a new edition, this classic hospitality management text continues to set the standard for planning production, executing culinary technique, and understanding food and beverage management. Chapters are logically organized, and each one discusses a separate element of successful hospitality operations management. With 80 percent of the material revised to address current trends, the Third Edition features new sections on:\u003cbr\u003e * Employee productivity\u003cbr\u003e * Total Quality Management\u003cbr\u003e * Innovative cooking methods and trends\u003cbr\u003e * Cultural diversity\u003cbr\u003e * Hazard Analysis Critical Control Points (HACCP)\u003cbr\u003e * Industry growth\u003cbr\u003e * Career opportunities\u003cbr\u003e \u003cbr\u003e 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.","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989897363685,"sku":"NP9780471333470","price":121.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780471333470.jpg?v=1761785834","url":"https:\/\/k12savings.com\/es\/products\/quantity-isbn-9780471333470","provider":"K12savings","version":"1.0","type":"link"}