{"product_id":"9780471251873","title":"Food Preparation for the Professional","description":"\u003ch1\u003eFood Preparation for the Professional\u003c\/h1\u003e\u003ch3\u003eDavid A. Mizer | Mary Porter | Beth Sonnier | Karen E. Drummond\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eCooking \/ General\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003eCompletely revised and updated? the definitive text on food preparation for the foodservice manager.  \u003cp\u003eA 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:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eTroubleshooting information boxes that identify common problems, their causes, and solutions\u003c\/li\u003e \u003cli\u003eA nutritional analysis of each recipe and nutrient profiles\u003c\/li\u003e \u003cli\u003eNew sections covering the emerging interest in grains, pasta, legumes, and vegetables\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eWith 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.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv\u003e David A. Mizer is Director of Purchasing for Carnival Cruise Linesand active in various professional associations in the food andbeverage industry.\u003cbr\u003e \u003cbr\u003e Mary Porter has co-authored several books for Wiley, including TheBar and Beverage Book, Second Edition and Supervision in theHospitality Industry, Third Edition.\u003cbr\u003e \u003cbr\u003e Beth Sonnier is Director and Chef-Professor at the Food andHospitality Institute at El Centro College in Dallas, Texas.\u003cbr\u003e \u003cbr\u003e 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.\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e08 November 1999\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9780471251873\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003eHardback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e576\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e40.16\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44310877700236,"sku":"9780471251873","price":133.16,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9780471251873.jpg?v=1780204746","url":"https:\/\/fh90cf-fv.myshopify.com\/products\/9780471251873","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}