Skip to content

Booksellers & Trade Customers: Sign up for online bulk buying at trade.atlanticbooks.com for wholesale discounts

Booksellers: Create Account on our B2B Portal for wholesale discounts

Food Preparation for the Professional, 3rd Edition

by David A. Mizer , Mary Porter , Beth Sonnier, Karen E. Drummond
Sold out
Current price ₹7,672.00
Original price ₹12,558.00
Original price ₹12,558.00
Original price ₹12,558.00
(-39%)
₹7,672.00
Current price ₹7,672.00

Imported Edition - Ships in 18-21 Days

Free Shipping in India on orders above Rs. 500

Request Bulk Quantity Quote
+91
Hardcover: Hardcover
  • ISBN13: 9780471251873
  • Binding: Hardcover
  • Subject: N/A
  • Publisher: Wiley
  • Publisher Imprint: Wiley
  • Publication Date:
  • Pages: 576
  • Original Price: USD 140.0
  • Language: English
  • Edition: N/A
  • Item Weight: 1140 grams
  • BISAC Subject(s): General

Completely revised and updated? the definitive text on food preparation for the foodservice manager.

A comprehensive working knowledge of the principles, skills, and techniques necessary to prepare food for production is as critical for the aspiring foodservice manager as it is for the culinary arts student. Food Preparation for the Professional, Third Edition, targets the needs of career-oriented students who aim to manage the back of the house rather than prepare food on the line. Covering all the basics?cooking methods, food preparation, safety and sanitation, storage and handling, equipment, and menu planning?as well as addressing contemporary cuisine preferences and dietary trends, the book provides managers with the skills needed to run an efficient kitchen successfully in any type of foodservice operation. Fully revised and updated, the new edition of this classic text now includes:

*Troubleshooting information boxes that identify common problems, their causes, and solutions *A nutritional analysis of each recipe and nutrient profiles *New sections covering the emerging interest in grains, pasta, legumes, and vegetables

With its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensable tool for this rapidly growing area in the hospitality industry.

David A. Mizer is Director of Purchasing for Carnival Cruise Linesand active in various professional associations in the food andbeverage industry.

Mary Porter has co-authored several books for Wiley, including TheBar and Beverage Book, Second Edition and Supervision in theHospitality Industry, Third Edition.

Beth Sonnier is Director and Chef-Professor at the Food andHospitality Institute at El Centro College in Dallas, Texas.

Karen Eich Drummond has authored and co-authored numerous books, including Nutrition for the Foodservice Professional, ThirdEdition; Supervision in the Hospitality Industry, Third Edition;and the Restaurant Training Manual, all by Wiley.

Trusted for over 49 years

Family Owned Company

Secure Payment

All Major Credit Cards/Debit Cards/UPI & More Accepted

New & Authentic Products

India's Largest Distributor

Need Support?

Whatsapp Us