Quantity: Food Production, Planning, and Management

A major revision of a classic text–how to be an effectivefoodservice manager.

When it comes to handling the demands of the foodservice industry,there is no single approach. Quantity Food Production, Planning,and Management goes beyond the mere teaching of technical skills toaddress the multitude of situations and challenges facing operatorstoday.

Now in a new edition, this classic hospitality management textcontinues to set the standard for planning production, executingculinary technique, and understanding food and beverage management.Chapters are logically organized, and each one discusses a separateelement of successful hospitality operations management. With 80percent of the material revised to address current trends, theThird Edition features new sections on:
∗ Employee productivity
∗ Total Quality Management
∗ Innovative cooking methods and trends
∗ Cultural diversity
∗ Hazard Analysis Critical Control Points (HACCP)
∗ Industry growth
∗ Career opportunities

Featuring 50 photographs and new chapter review questions, casestudies, vocabulary terms, and references, Quantity FoodProduction, Planning, and Management, Third Edition is anindispensable resource.

QUANTITY FOOD PLANNING AND MANAGEMENT.

Raising the Standard.

Understanding Trends in Nutrition and Health.

Producing a Menu.

Implementing Equipment.

Controls.

Service and Dining Etiquette.

Human Resources.

Products and Profits.

Property and Promotion.

QUANTITY FOOD PRODUCTION AND MANAGEMENT.

Cooking Principles, Methods, and Trends.

Sanitation and Safety.

Pantry Products.

Stocks, Soups, and Sauces.

Fruits, Vegetables, and Cereals.

Meats, Poultry, and Seafood.

Bakeshop Production.

Dairy Products and Eggs.

Appendices.

Index.

JOHN B. KNIGHT, EdD, is Director of Hospitality Management atIndiana University Purdue University, Fort Wayne.

LENDAL H. KOTSCHEVAR, PhD, LD, is Professor Emeritus, FloridaInternational University.