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Détails
| Type d’ouvrage : | Ressource Internet |
|---|---|
| Format : | Livre, Fichier informatique, Ressource Internet |
| Tous les auteurs / collaborateurs : | Educational Foundation (National Restaurant Association) |
| ISBN : | 0132331241 9780132331241 0131752340 9780131752344 0132414678 9780132414678 |
| Numéro OCLC : | 71776099 |
| Notes : | "A foundation topic of the NRAEF certificate program"--Cover. Includes index. |
| Description : | x, 159 p. : ill. ; 28 cm. |
| Détails : | System requirements for accompanying computer disk(Windows): Windows 2000/XP; Intel Pentium II 200 processor (Pentium III minimum recommended) 32 MB of RAM; 800 x 600 pixel screen resolution;Color monitor running "Thousands of Colors";4x CD-ROM drive; Adobe Acrobat Reader; QuickTime Player version 7; Windows Media Player verion 9.x.; System requirements for accompanying computer disk (Macintosh): Power PC with 10.x (with classic environment); Power Macintosh Power PC processor (G3 minimum recommended); 32 MB of RAM; 800 x 600 pixel screen resolution; Color monitor running "Thousands of Colors"; 4x CD-ROM drive; Adobe Acrobat Reader; QuickTime Player version 7; Windows Media Player verion 9.x. |
| Contenu : | Chapter 1 Establishing Standard Food Production Procedures * The Importance of Standards for Controlling Production Volume * Establishing Standards for Controlling Production Volume * Using Standard Procedures to Control Production Volume * Sales History and Forecasting * Knowledge and Skills Needed by Food Production Employees Chapter 2 Product Quality--Know Your Product * Know Your Food Products: Food Inspections and Grading * What to Look for in Quality Dry Goods * Understanding Proper Receiving Conditions and Foodhandling Chapter 3 Receiving and Storing to Maintain Quality * Building a System That Maintains Quality Product * Supplier Selection * Receiving Requirements for Quality * Receiving Procedures * Storage Procedures That Relate to Food Quality Chapter 4 Quality in Food Production * Preparation Methods to Enhance Food Quality * Cooking Methods to Enhance Food Quality * Maintaining Quality after the Cooking Phase Chapter 5 Food Production in Quantity * The Main Event--from Four to Four Hundred * Factors That Influence Quantity Events * Planning for Quantity Events * Working Smartly to Help Events Run Smoothly Chapter 6 Is There Food Quality in Leftover Food? * A Systematic Approach to Repurposing Food * Options for Repurposing Food * Ensuring Safety When Repurposing Food * Ensuring Quality When Repurposing Food * Ethical Considerations When Repurposing Food Chapter 7 Building a Quality System * Creating a Quality System * Assessing and Maintaining Your Professional Skills Field Project Index |
| Titre de collection : | NRAEF ManageFirst program. |
| Autres titres : | NRAEF ManageFirst |
| Responsabilité : | National Restaurant Association Educational Foundation. |
| Plus d’informations : |
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