Author Description

LEARNING TO PLAN FOR FOOD SERVICE. Production Planning. Determining Raw Food Cost. LEARNING ABOUT QUANTITY KITCHEN OPERATIONS. Introduction to Quantity Food Production. Meats for Quantity Production. Quantity Meat Cookery. The Meat Cook. The Broiler Station and Short-Order Cookery. The Sandwich Station. The Breakfast Station. The Vegetable Cook. The Salad Station. The Small Bakeshop. Special Food Preparation Problems. Between Cook, Server, and Customer. HANDLING SPECIAL FOOD PROBLEMS. Developing an Awareness of Flavor. Sanitation and Microbiological Control. The Preparation of Manufactured and Convenience Foods. Meeting Special Dietary Needs. Appendixes. Index.