Food Preparation for the Professional
Language: en
Pages: 526
Authors: David A. Mizer, Mary Porter, Beth Sonnier
Categories: Cooking
Type: BOOK - Published: 1987 - Publisher: John Wiley & Sons Incorporated

Discusses sanitation, safety, kitchen equipment, seasoning, soups, sauces, vegetables, fish, poultry, meat, salads, breakfasts and buffets
Food Preparation for the Professional and How to Run a Successful Restaurant
Language: en
Pages: 864
Authors: Mizer
Categories: Cooking
Type: BOOK - Published: 2000-12-01 - Publisher:

Books about Food Preparation for the Professional and How to Run a Successful Restaurant
Food Preparation for the Professional
Language: en
Pages: 393
Authors: David A. Mizer, Mary Porter
Categories: Quantity cookery
Type: BOOK - Published: 1978-01-01 - Publisher:

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.
Instructor's Manual for Learning to Food Preparation for the Professional and Learning to Cook Professionally
Language: en
Pages: 151
Authors: David A. Mizer, Mary Porter
Categories: Quantity cooking
Type: BOOK - Published: 1978 - Publisher:

Books about Instructor's Manual for Learning to Food Preparation for the Professional and Learning to Cook Professionally
Training for Quantity Food Preparation
Language: en
Pages: 32
Authors: Gertrude G. Blaker
Categories: Cookery
Type: BOOK - Published: 1956 - Publisher:

Books about Training for Quantity Food Preparation