Food Preparation for Hotels, Restaurants & Cafeterias

By R.G. Haines

Book Overview

This proven introductory text for the food service industry focuses primarily on large-scale food production. Basic food items and cooking methods and techniques are presented in addition to food... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0826944221
• ISBN13: 9780826944221
• Release Date: January 1973
• Publisher: American Technical Society
• Length: 678 Pages
• Weight: 2.64 lbs.

Customer Reviews

Review over Food Preparation for Hotels, Resturants, and Cafeterias

This is a very insightful book on the topic of culinary arts, it speaks a lot about different tools, safety, jobs and even recipes on how to cook different dishes. It is a very detailed book on all the subjects, it doesn't really leave any steps or information out.

Food Preperation in the classroom

I use the food prep book in my culinary class in college. It is a very thorough book going over every aspect of cooking. It shows the proper method of cooking techniques with black and white photos of the food. There are lists of recipes from beef to fruit preperation. I recommend this book highly for the beginning culinary student.