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Culinary Arts

  • Controlling Costs in Foodservice, 1st Edition
    Cover URL: Controlling Costs in Foodservice
    Keyword(s): controlling; costs; food; service; 1st Edition; 2014; foodservice
    Abstract:

    Controlling Costs in Foodservice, authored by an industry executive, addresses the areas that can impact an operation’s bottom line, such as menu planning, food and beverage purchasing, inventory management, labor, and facilities. Technology’s importance as a cost control tool is explored, in addition to the use of "green” practices that can help operations save money. Useful formulas and common foodservice conversions are included, as well as a basic math review.

    By: Maureen Leugers
    Brief Summary: Controlling Costs in Foodservice, authored by an industry executive, addresses the areas that can impact an operation’s bottom line, such as menu planning, food and beverage purchasing, inventory management, labor, and facilities.
  • The Culinary Professional, 3rd Edition
    Cover URL: The Culinary Professional, 3rd Edition
    Keyword(s): culinary; professional; 3rd Edition; 2017
    Abstract:

    The Culinary Professional rates high in user satisfaction for its approachable writing and design. Instructors appreciate its visual appeal, citing images that are "up-to-date and meaningful." Expanding further on the visual elements, this edition incorporates animations that reinforce key concepts and techniques. With this new, updated edition, authors and chefs John Draz and Christopher Koetke have continued to focus on the core content that provides students with the knowledge they need for a career in the culinary arts.

    By: John Draz and Christopher Koetke
    Brief Summary: The Culinary Professional provides the comprehensive instruction students need to be successful in a culinary arts career.
  • The Culinary Professional, 2nd Edition
    Cover URL: The Culinary Professional, 2nd Edition
    Keyword(s): culinary; professional; 2nd Edition; companion website; 2014
    Abstract:

    The Culinary Professional provides the comprehensive instruction students need to be successful in a culinary arts career. It covers culinary techniques in addition to the identification of foods and equipment used in a professional kitchen and the knowledge and skills needed to manage a foodservice operation. Career readiness activities and multiple features, including ethics, prepare students for the workplace. College and career readiness content is included. The text is adaptable to courses of any length.

    By: John Draz and Christopher Koetke
    Brief Summary: The Culinary Professional provides students with a comprehensive explanation of culinary techniques, identification of the vast array of equipment and foods used in a professional kitchen, and an introduction to the knowledge and skills needed to manage a foodservice operation.
  • The Culinary Professional, 1st Edition
    Cover URL: The Culinary Professional
    Keyword(s): culinary; professional; 1st Edition; culinary arts; food; 2010; companion website
    Abstract:

    The Culinary Professional provides students with a comprehensive explanation of culinary techniques, identification of the vast array of equipment and foods used in a professional kitchen, and an introduction to the knowledge and skills needed to manage a foodservice operation. This book gives students the basics for working in a foodservice operation as well as an excellent foundation for the study of classical cuisine. Careers in the culinary arts and a brief overview of the industry are also covered.

    By: John Draz and Christopher Koetke
    Brief Summary: The Culinary Professional provides students with a comprehensive explanation of culinary techniques, identification of the vast array of equipment and foods used in a professional kitchen, and an introduction to the knowledge and skills needed to manage a foodservice operation. This...

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