Management and Textbooks

A range of titles for restaurant and catering managers and supervisors.


Product Image Item Name+ Price
Book of Yields Accuracy in Food Costing and Purchasing

Book of Yields Accuracy in Food Costing and Purchasing

LYNCH, FRANCIS T.
The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. With helpful...

$65.00




Coffee Time Contemporary Cafes

Coffee Time Contemporary Cafes

GALINDO, MICHELLE
Today it is no longer a matter of taste as to how and which coffee we drink, as it is even more important where we enjoy it. A multitude of new cafes, coffee shops and coffeehouses around the world honor a centuries old tradition, setting thereby new design trends. The task is to create communicative and inspiring locations and spaces, which at the same time measure up to the functional demands of the catering trade. The design solutions are as...

$65.00




Creating Your Culinary Career

Creating Your Culinary Career

THE CULINARY INSTITUTE OF AMERICA (CIA)
A must-have resource for anyone crafting a career in the culinary arts Ronald Hayes, the Career Development Manager with The Culinary Institute of America, explores the broad scope of jobs available in the culinary field. Building your culinary skills as a novice, discovering your specialization as a journeyman, and establishing your interests as you master your career path, Creating Your Culinary Career offers a framework for career...

$45.00




Design and Equipment for Restaurants and Foodservice Management View 3rd Edition

Design and Equipment for Restaurants and Foodservice Management View 3rd Edition

KATSIGRIS & THOMAS
The New Edition of a Favorite Resource! From the decor that helps define the customer's experience, to the steps taken to comply with workplace safety and health regulations, to the capital investments in major equipment,a well-designed foodservice facility blends many different elements into a functional and pleasing whole. Decision-makers who understand these different elements and how they work together will reap the plentiful rewards that...

$115.00




Guide to Fish and Seafood Identification, Fabrication and Utilization

Guide to Fish and Seafood Identification, Fabrication and Utilization

AINSWORTH, MARK
Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication, and Utilization is the definitive guide to purchasing and fabricating fish and shellfish for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA's new Kitchen Pro Series focusing on kitchen preparation skills, this invaluable resource features helpful storage information, basic preparation methods, and recipes that will allow...

$100.00




Guide to Meat Identification, Fabrication and Utilization

Guide to Meat Identification, Fabrication and Utilization

SCHNELLER, THOMAS
The Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization is the definitive manual on purchasing and fabricating meat cuts. Designed for chefs, foodservice managers, purchasing agents, culinary students and instructors, custom meat shop operators, and food enthusiasts, this highly visual four-color text offers practical information on fabricating everything from beef, pork, veal, lamb, and game to exotic meats. Additional...

$108.00




Guide to Produce Identification, Fabrication and Utilization

Guide to Produce Identification, Fabrication and Utilization

WATERS
"Kitchen Pro Series: Guide to Produce Identification, Fabrication, and Utilization" is the definitive guide to selection, purchasing and fabricating produce for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of CIA's new "Kitchen Pro Series" focusing on kitchen preparation skills, this user-friendly, full-color resource provides practical and detailed information on product identification, seasonality,...

$165.00




KitchenPro Series: Open Title

KitchenPro Series: Open Title

VIVERITO
The KITCHENPRO SERIES: GUIDE TO PURCHASING, 1st edition is the sixth text in the series. By combining real-life situations in food industry purchasing and adding in candid explanations of situations that have been encountered through many years in the food industry, Chef Thomas Schneller along with Brad Matthews have written a text specific to procurement in the food industry. Their vast knowledge of this field gained from years of experience...

$88.00




Larder Chef Food Preparation and Presentation 4th Edition

Larder Chef Food Preparation and Presentation 4th Edition

BODE W AND LETO
The Larder Chef reflects the changing attitude to food and its preparation in recent years. While still retaining its practical approach, it recognizes current trends and fashions in food presentation and service style. A number of new illustrations have been added to the book for greater clarity. National Diploma students, apprentice chefs and catering students will find this manual particularly useful.

$35.00




Nutrition for Foodservice and Culinary Professionals

Nutrition for Foodservice and Culinary Professionals

BREFERE, LISA M.
Due to increased awareness of the general consumer and increased attention to obesity in the U.S. population, chefs and restaurateurs are expected to provide healthy offerings. This updated guide covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Utilizing a full-color design, photographs, and illustrations, the authors link nutritional concepts with healthy cooking...

$140.00





Copyright © 2003-2014 Total Library Solutions Shopping Cart