Название: On Cooking ISBN: 0133458555 ISBN-13(EAN): 9780133458558 Издательство: Pearson Education Цена: 106490 T Наличие на складе: Невозможна поставка.
Автор: Figoni Paula I. Название: How Baking Works: Exploring the Fundamentals of Baking Science ISBN: 0470392673 ISBN-13(EAN): 9780470392676 Издательство: Wiley Рейтинг: Цена: 44350.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Students in culinary and baking programs become professional chefs and bakers/pastry chefs by learning the techniques and procedures to execute dishes. As cooking and baking programs have expanded and the demands from industry have increased, the need to learn the "whys" has become more important.
Автор: Alok Kumar Название: Fundamentals of Food Hygiene, Safety and Quality ISBN: 9386768348 ISBN-13(EAN): 9789386768346 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 25870.00 T Наличие на складе: Невозможна поставка. Описание: Explores topics such as the significance of food hygiene, quality and safety in the hospitality industry, food microbiology, various microorganisms and their growth, and causes and prevention of foodborne diseases.
Автор: Laconi Название: Fundamentals of Professional Food Preparation: A L Laboratory Text-Workbook (Paper Only) ISBN: 0471595233 ISBN-13(EAN): 9780471595236 Издательство: Wiley Рейтинг: Цена: 131950.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This basic workbook for the food preparation laboratory portion of the Foodservice Fundamentals course offers guidance on cooking procedures and food categories. It features small-quantity recipes with simple ingredients, equipment and procedure lists, and prep sheets for all recipes.
Автор: McVety Название: Fundamentals of Menu Planning 3e ISBN: 0470072679 ISBN-13(EAN): 9780470072677 Издательство: Wiley Рейтинг: Цена: 104550.00 T Наличие на складе: Поставка под заказ. Описание: Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design.
Автор: Lina Raske Название: Foodservice Management Fundamentals ISBN: 1681174332 ISBN-13(EAN): 9781681174334 Издательство: Gazelle Book Services Рейтинг: Цена: 217350.00 T Наличие на складе: Невозможна поставка. Описание: Foodservice industry defines those businesses, institutions, and companies responsible for any meal prepared outside the home. This industry includes restaurants, school and hospital cafeterias, catering operations, and many other formats. The companies that supply foodservice operators are called foodservice distributors. Foodservice distributors sell goods like small wares (kitchen utensils) and foods. Some companies manufacture products in both consumer and foodservice versions. The consumer version usually comes in individual-sized packages with elaborate label design for retail sale. Successful foodservice management means having hands in many pies: menu planning, operations, revenue management, human resources, training, marketing, merchandising, and customer service. Today, foodservice management requires a variety of skills and abilities, including creativity, analytical skills, interpersonal skills, and operational acumen. The book Foodservice Management Fundamentals focuses on the tools necessary for managing foodservice operations in todays aggressive business environment. The compilation of management practices, tools, and techniques illustrates essential approaches to all segments of the foodservice industry.
Автор: I. Kirar Название: Textbook of Culinary and Bakery World ISBN: 9386768887 ISBN-13(EAN): 9789386768889 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 37890.00 T Наличие на складе: Невозможна поставка. Описание: Bakery is an art as well as a science, and mastery in baking allows bakers to be creative in exploring new products from inconsistent ingredients and process conditions. This book gives a succinct account of the practical and theoretical knowledge, including methods and processes involved in the preperation of various products.
Автор: Z. Sibel Ozilgen Название: Cooking as a Chemical Reaction: Culinary Science with Experiments, Second Edition ISBN: 1138597120 ISBN-13(EAN): 9781138597129 Издательство: Taylor&Francis Рейтинг: Цена: 91860.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition features new chapters on food ygiene and safety, kitchen terminology, and taste pairing.
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