This classic text includes five new chapters which discuss several important aspects of foodservice management-people, products, plants or properties, profits, and promotions.

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.

Compiled by experienced teachers of dietetics and nutrition, the book provides a variety of recipes, along with information on weights, measures, cookery terms, nutritive value of foods, and methods of preparing highly nutritive meals.

Developing skills that ensure quality food involves the entire process of production planning through the analysis of all food processing steps from purchase to service. The flow of food through a kitchen must be examined. Production planning is essential to have more time to devote to operations. Production must be viewed as a sequential process. Predicting raw product costs helps control cost of food served. Cooking techniques for meat, short-order, sandwich, breakfast, vegetable, salad, bakeshop, and special diet preparations are discussed. Special food problems of flavor awareness, sanitation and microbiological control, preparation of manufactured and convenience foods, and meeting special dietary needs are examined.