Gisslen Pro Baking 4th Edition College W Cd Nraef Servsafe Coursebook 4th Edition W Exam Set

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Understanding Food

Author : Amy C. Brown
Publisher :
ISBN 13 : 9780538736237
Total Pages : 625 pages
Book Rating : 4.7/5 (362 download)

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Book Synopsis Understanding Food by : Amy C. Brown

Download or read book Understanding Food written by Amy C. Brown and published by . This book was released on 2010 with total page 625 pages. Available in PDF, EPUB and Kindle. Book excerpt: UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, 4e, International Ediiton is a best-selling food fundamentals text ideal for an undergraduate course that covers the basic elements of food preparation, food service, and food science. It is contemporary and comprehensive in coverage and introduces students to the variety of aspects associated with food preparation. UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, 4e, International Edition thoroughly explores the science of food through core material on food selection and evaluation, food safety, and food chemistry. The various aspects of food service are covered: meal planning, basic food preparation, equipment, food preservation, and government regulations. The final sections of the text cover food preparation, classification, composition, selection, purchasing, and storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features make the information easily understandable and interesting to students.

The Restaurant

Author : John R. Walker
Publisher : John Wiley & Sons
ISBN 13 : 1119762162
Total Pages : 434 pages
Book Rating : 4.1/5 (197 download)

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Book Synopsis The Restaurant by : John R. Walker

Download or read book The Restaurant written by John R. Walker and published by John Wiley & Sons. This book was released on 2021-12-02 with total page 434 pages. Available in PDF, EPUB and Kindle. Book excerpt: THE RESTAURANT AN AUTHORITATIVE, UP-TO-DATE, AND ONE-STOP GUIDE TO THE RESTAURANT BUSINESS In the newly revised The Restaurant: From Concept to Operation, Ninth Edition, accomplished hospitality and restaurant professional John R. Walker delivers a comprehensive exploration of opening a restaurant, from the initial idea to the grand opening. The book offers readers robust, applications-based coverage of all aspects of developing, opening, and running a restaurant. Readers will discover up-to-date material on staffing, legal and regulatory issues, cost control, financing, marketing and promotion, equipment and design, menus, sanitation, and concepts. Every chapter has been revised, updated and enhanced with several industry examples, sidebars, charts, tables, photos, and menus. The ninth edition of The Restaurant: From Concept to Operation provides readers with all the information they need to make sound decisions that will allow for the building of a thriving restaurant business. The book also offers: A thorough introduction to the restaurant business, from the history of eating out to the modern challenges of restaurant operation A comprehensive exploration of restaurants and their owners, including quick-casual, sandwich, family, fine-dining, and other establishments Practical discussions of menus, kitchens, and purchasing, including prices and pricing strategies, menu accuracy, health inspections, and food purchasing systems In-depth examinations of restaurant operations, including bar and beverage service, budgeting and control, and food production and sanitation An indispensable resource for undergraduate and graduate restaurant and food management services and business administration students, The Restaurant: From Concept to Operation, Ninth Edition is also perfect for aspiring and practicing restaurant owners and restaurant investors seeking a one-stop guide to the restaurant business.

Professional Cooking, 6th Edition College + ServSafe Coursebook with Exam, 4th Edition SET

Author : Wayne Gisslen
Publisher :
ISBN 13 : 9780470124017
Total Pages : 1584 pages
Book Rating : 4.1/5 (24 download)

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Book Synopsis Professional Cooking, 6th Edition College + ServSafe Coursebook with Exam, 4th Edition SET by : Wayne Gisslen

Download or read book Professional Cooking, 6th Edition College + ServSafe Coursebook with Exam, 4th Edition SET written by Wayne Gisslen and published by . This book was released on 2006-09 with total page 1584 pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Chef's Art

Author : Wayne Gisslen
Publisher : Wiley
ISBN 13 : 9780471836841
Total Pages : 0 pages
Book Rating : 4.8/5 (368 download)

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Book Synopsis The Chef's Art by : Wayne Gisslen

Download or read book The Chef's Art written by Wayne Gisslen and published by Wiley. This book was released on 1992-10-23 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Explains how cooking works and how to organize your steps in order to prepare elegant meals quickly and less effortlessly to obtain the exact results you want. Presents gourmet recipes for serving 4 or 16 delicous repasts. Basic procedures are illustrated with 200 step-by-step photographs. Features 16 pages of color photos showing various presentations of finished dishes. Over 600 recipes for all kinds of menu items serve as practical examples of the food types and cooking methods discussed. Also includes an appendix of recipes for basic sauces and other recipe ingredients.

ManageFirst

Author : National Restaurant Association
Publisher : Pearson
ISBN 13 : 9780132724494
Total Pages : 0 pages
Book Rating : 4.7/5 (244 download)

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Book Synopsis ManageFirst by : National Restaurant Association

Download or read book ManageFirst written by National Restaurant Association and published by Pearson. This book was released on 2012-09-10 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Appropriate for HUMAN RESOURCES MANAGEMENT & SUPERVISION courses within Culinary Arts and Hospitality Management departments. This text focuses on HUMAN RESOURCES MANAGEMENT & SUPERVISION topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives. The exam can be taken in either a paper-and-pencil or online format. The exam format is selected at the time of purchase. The text and exam are part of the ManageFirst Program(R) from the National Restaurant Association (NRA). This edition is created to teach restaurant and hospitality students the core competencies of the Ten Pillars of Restaurant Management. The Ten Pillars of Restaurant Management is a job task analysis created with the input and validation of the industry that clearly indicates what a restaurant management professional must know in order to effectively and efficiently run a safe and profitable operation. The ManageFirst Program training program is based on a set of competencies defined by the restaurant, hospitality and foodservice industry as those needed for success. This competency-based program features 10 topics each with a textbook, online exam prep for students, instructor resources, a certification exam, certificate, and credential.* The online exam prep for students is available with each textbook and includes helpful learning modules on test-taking strategies, practice tests for every chapter, a comprehensive cumulative practice test, and more! This textbook includes an online testing voucher to be used with the online version of the ManageFirst certification exam.

Advanced Professional Cooking

Author : Wayne Gisslen
Publisher : Wiley
ISBN 13 : 9780471542131
Total Pages : 96 pages
Book Rating : 4.5/5 (421 download)

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Book Synopsis Advanced Professional Cooking by : Wayne Gisslen

Download or read book Advanced Professional Cooking written by Wayne Gisslen and published by Wiley. This book was released on 1992-08-01 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Controlling Foodservice Costs

Author :
Publisher : Prentice Hall
ISBN 13 : 9780132283366
Total Pages : 0 pages
Book Rating : 4.2/5 (833 download)

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Book Synopsis Controlling Foodservice Costs by :

Download or read book Controlling Foodservice Costs written by and published by Prentice Hall. This book was released on 2007 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "A core credential topic of the NRAEF certificate program"--Cover.

Hospitality and Restaurant Marketing

Author : National Restaurant Association (U.S.)
Publisher : Pearson
ISBN 13 : 9780132181662
Total Pages : 0 pages
Book Rating : 4.1/5 (816 download)

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Book Synopsis Hospitality and Restaurant Marketing by : National Restaurant Association (U.S.)

Download or read book Hospitality and Restaurant Marketing written by National Restaurant Association (U.S.) and published by Pearson. This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Appropriate for HOSPITALITY & RESTAURANT MARKETING courses within Culinary Arts and Hospitality Management departments. This text focuses on HOSPITALITY & RESTAURANT MARKETING topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives. The text and exam are part of the ManageFirst Program(R) from the National Restaurant Association (NRA). This edition is created to teach restaurant and hospitality students the core competencies of the Ten Pillars of Restaurant Management. The Ten Pillars of Restaurant Management is a job task analysis created with the input and validation of the industry that clearly indicates what a restaurant management professional must know in order to effectively and efficiently run a safe and profitable operation. The ManageFirst Program training program is based on a set of competencies defined by the restaurant, hospitality and foodservice industry as those needed for success. This competency-based program features 10 topics each with a textbook, online exam prep for students, instructor resources, a certification exam, certificate, and credential.* The online exam prep for students is available with each textbook and includes helpful learning modules on test-taking strategies, practice tests for every chapter, a comprehensive cumulative practice test, and more! This textbook includes an exam answer sheet to be used with the paper-and-pencil version of the ManageFirst certification exam.

Lab Manual for Understanding Food, 4th

Author : Janelle M. Walter
Publisher : Cengage Learning
ISBN 13 : 9780538497954
Total Pages : 0 pages
Book Rating : 4.4/5 (979 download)

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Book Synopsis Lab Manual for Understanding Food, 4th by : Janelle M. Walter

Download or read book Lab Manual for Understanding Food, 4th written by Janelle M. Walter and published by Cengage Learning. This book was released on 2010-06-09 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Recipe for Success in Your Course! Use the lab manual as a valuable tool to help you apply what you learn. It includes recipes and experiments appropriate for a food principles and food preparation course.

Cafeteria Supervisor

Author : National Learning Corporation
Publisher : Career Examination
ISBN 13 : 9780837311579
Total Pages : 0 pages
Book Rating : 4.3/5 (115 download)

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Book Synopsis Cafeteria Supervisor by : National Learning Corporation

Download or read book Cafeteria Supervisor written by National Learning Corporation and published by Career Examination. This book was released on 2014 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Frequently reprinted with the same ISBN but slightly differing bibliographical details.

Service-Oriented Computing

Author : Munindar P. Singh
Publisher : John Wiley & Sons
ISBN 13 : 0470091495
Total Pages : 588 pages
Book Rating : 4.4/5 (7 download)

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Book Synopsis Service-Oriented Computing by : Munindar P. Singh

Download or read book Service-Oriented Computing written by Munindar P. Singh and published by John Wiley & Sons. This book was released on 2006-02-22 with total page 588 pages. Available in PDF, EPUB and Kindle. Book excerpt: This comprehensive text explains the principles and practice of Web services and relates all concepts to practical examples and emerging standards. Its discussions include: Ontologies Semantic web technologies Peer-to-peer service discovery Service selection Web structure and link analysis Distributed transactions Process modelling Consistency management. The application of these technologies is clearly explained within the context of planning, negotiation, contracts, compliance, privacy, and network policies. The presentation of the intellectual underpinnings of Web services draws from several key disciplines such as databases, distributed computing, artificial intelligence, and multi-agent systems for techniques and formalisms. Ideas from these disciplines are united in the context of Web services and service-based applications. Featuring an accompanying website and teacher’s manual that includes a complete set of transparencies for lectures, copies of open-source software for exercises and working implementations, and resources to conduct course projects, this book makes an excellent graduate textbook. It will also prove an invaluable reference and training tool for practitioners.

Gisslen/Pro Baking 4th Edition College w/CD + Gisslen/Pro Baking 4th Edition SG

Author : Wayne Gisslen
Publisher : Wiley
ISBN 13 : 9780470072271
Total Pages : pages
Book Rating : 4.0/5 (722 download)

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Book Synopsis Gisslen/Pro Baking 4th Edition College w/CD + Gisslen/Pro Baking 4th Edition SG by : Wayne Gisslen

Download or read book Gisslen/Pro Baking 4th Edition College w/CD + Gisslen/Pro Baking 4th Edition SG written by Wayne Gisslen and published by Wiley. This book was released on 2006-04-10 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Study Guide to Accompany Professional Cooking

Author : Wayne Gisslen
Publisher : John Wiley & Sons
ISBN 13 : 047019751X
Total Pages : 265 pages
Book Rating : 4.4/5 (71 download)

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Book Synopsis Study Guide to Accompany Professional Cooking by : Wayne Gisslen

Download or read book Study Guide to Accompany Professional Cooking written by Wayne Gisslen and published by John Wiley & Sons. This book was released on 2010-04-05 with total page 265 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Study Guide to Accompany Professional Cooking, Seventh Edition is a useful tool to help students study and review the material in the textbook Professional Cooking. It contains 35 chapters of key exercises related to key terms; true/false questions; completion, short-answer, and other written exercises; and math exercises. The purpose is to reinforce learning, support your study efforts, and assist you in mastering the material.

Restaurant Concepts, Management, and Operations

Author : John R. Walker
Publisher : Wiley Global Education
ISBN 13 : 1119393582
Total Pages : 446 pages
Book Rating : 4.1/5 (193 download)

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Book Synopsis Restaurant Concepts, Management, and Operations by : John R. Walker

Download or read book Restaurant Concepts, Management, and Operations written by John R. Walker and published by Wiley Global Education. This book was released on 2017-11-30 with total page 446 pages. Available in PDF, EPUB and Kindle. Book excerpt: Restaurant Concepts, Management, and Operations, 8th Edition takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. A one-stop guide to the restaurant business, the Eighth Edition of Walker’s, Restaurant Concepts, Management, and Operations continues the success of previous editions, providing, in an easy-to-read way, all of the skills and information needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. All of this information will help restaurant owners make the decisions necessary to build a thriving business.

America Eats Out

Author : John F. Mariani
Publisher : William Morrow
ISBN 13 :
Total Pages : 296 pages
Book Rating : 4.4/5 (91 download)

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Book Synopsis America Eats Out by : John F. Mariani

Download or read book America Eats Out written by John F. Mariani and published by William Morrow. This book was released on 1991 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: From stagecoach stops to sushi bars, America Eats Out traces how the entrepreurial spirit of you-gotta-have-a-gimmick has been the driving force behind the restaurant business since hungry hordes first set foot on these shores. 200 black-and-white photographs.

Introduction to Culinary Arts

Author : Culinary Institute of America
Publisher : Prentice Hall
ISBN 13 : 9780132737449
Total Pages : 0 pages
Book Rating : 4.7/5 (374 download)

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Book Synopsis Introduction to Culinary Arts by : Culinary Institute of America

Download or read book Introduction to Culinary Arts written by Culinary Institute of America and published by Prentice Hall. This book was released on 2013-03 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: For courses in culinary arts Introduction to Culinary Arts, Second Edition, covers everything from culinary theory and management to sanitation and safety to nutrition and food science to culinary and baking techniques, instilling practical knowledge and skills that students can apply throughout their career. Teaching and Learning Experience: From theory to application, provides a solid foundation in culinary arts Offers a wealth of features that spotlight key techniques and information Addresses culinary management and business

National Educational Technology Standards for Students

Author : International Society for Technology in Education
Publisher : ISTE (Interntl Soc Tech Educ
ISBN 13 : 9781564842374
Total Pages : 28 pages
Book Rating : 4.8/5 (423 download)

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Book Synopsis National Educational Technology Standards for Students by : International Society for Technology in Education

Download or read book National Educational Technology Standards for Students written by International Society for Technology in Education and published by ISTE (Interntl Soc Tech Educ. This book was released on 2007 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt: This booklet includes the full text of the ISTE Standards for Students, along with the Essential Conditions, profiles and scenarios.