Quantity Food Production, 4th Edition by Lendal H. Kotschevar
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- ISBN 10 0442256620
- ISBN 13 9780442256623
- Published Aug 01 1988
- Format Hardcover
- Page Count 350
- Language English
- Edition 4 Sub
- Publisher Van Nostrand Reinhold
Publishers Text
This title emphasises the what, why, and how of producing good foods in quantity. It reflects the growth in the use of things such as bakery mixes, convenience foods, high speed, automatic equipment, more fruits and vegetables, and salad bars together with a higher interest in health foods.Other cookbooks by this author
- CHIC Baking
- CHIC Baking/Pastry
- Foodservice Planning: Layout, Design, and Equipment
- Management by Menu
- Presenting Service: The Ultimate Guide for the Foodservice Professional, 2nd Edition
- Quantity Food Production: Standards, Principles and Techniques
- Quantity Food Production, Planning, and Management, 3rd Edition
- Quantity Food Purchasing (5th Edition)
- Short Order Cooking
- The Ultimate Guide for the Foodservice Professional - Presenting Service
- Understanding Cooking
- Understanding Food
