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Menu Planning and Cost Control
Michael Pepper
Gilbert Pratt
Alice Winnick
出版
Bennett Publishing Company
, 1984
主題
Business & Economics / Industries / Food Industry
Cooking / Entertaining
ISBN
0870023942
9780870023941
URL
http://books.google.com.hk/books?id=hdCpzgEACAAJ&hl=&source=gbs_api
註釋
Abstract: Menu planning and cost control measures for food purchasing, storage, inventory, and preparation are outlined in this workbook that is part of the Food Service Skills Series. Menu design, characteristics, and features; and the impact of the menu on all aspects of food production and service are discussed. Recommended procedures for food purchasing, receiving, storage, and inventory are outlined. Quality criteria for judging meat, poultry and fish; fruits and vegetables; grain products; eggs; dairy products; and convenience foods are identified. The basic principles of food production, cooking, and customer service are presented. The food service supervisor's and manager's roles in the normal operation of a restaurant are explored. Each chapter features a list of key terms, discussion questions, and major highlights.
