Quantity food production, planning, and management

목차 (Table of Contents)

• CONTENTS
• Preface = ⅸ
• Acknowledgments = xi
• PART Ⅰ QUANTITY FOOD PLANNING AND MANAGEMENT = 1
• CHAPTER 1 Raising the Standard = 3
• CHAPTER 2 Understanding Trends in Nutrition and Health = 24
• CHAPTER 3 Producing a Menu = 51
• CHAPTER 4 Implementing Equipment = 71
• CHAPTER 5 Controls = 102
• CHAPTER 6 Service and Dining Etiquette = 141
• CHAPTER 7 Human Resources = 158
• CHAPTER 8 Product and Profits = 173
• CHAPTER 9 Property and Promotion = 196
• PART Ⅱ QUANTITY FOOD PRODUCTION AND MANAGEMENT = 223
• CHAPTER 10 Cooking Principles, Methods, and Trends = 225
• CHAPTER 11 Sanitation and Safely = 250
• CHAPTER 12 Pantry Products = 282
• CHAPTER 13 Stocks, Soups, and Sauces = 311
• CHAPTER 14 Fruits, Vegetables, and Cereals = 325
• CHAPTER 15 Meats, Poultry, and Seafood = 346
• CHAPTER 16 Bakeshop Production = 380
• CHAPTER 17 Dairy Products Eggs = 408
• APPENDICES = 423
• APPENDIX A Menu Analysis = 425
• APPENDIX B Food Composition = 435
• APPENDIX C Ounce and Pound Amounts for Multiple Portions = 442
• APPENDIX D Metric Conversion Tables = 444
• APPENDIX E Portion Measurement Data = 447
• APPENDIX F Food Equivalence Data = 451
• APPENDIX G Troubleshooting Bread Failures = 460
• APPENDIX H Herb, Spice, and Seasoning Data = 464
• APPENDIX I Standard Portions = 467
• APPENDIX J Conversion Scales = 473
• APPENDIX K Glossary = 475
• Index = 497