Culinary Math, 2nd Edition presents proven step-by-step methods for understanding foodservice mathematics and using it appropriately. Throughout, the book includes concrete examples that connect math concepts to real-world applications, as well as self-t

For well over sixty years, the North American Meat Processors Association (NAMP)

This is the complete resource for dramatically improving purchasing practices at any establishment where the chef is the heart of the house.

Design and Equipment for Restaurants and Foodservice, Second Edition, is an indispensable resource for hospitality management students and professionals alike.

Working managers will appreciate this useful reference as a source of ready-to-use forms and formulas that can be easily applied to their operations.

This book includes many useful forms and checklists throughout the planning and execution stages of the event and offers extended coverage of marketing off-premise catering businesses.

This hands-on reference provides a substantial collection of accurate food measurements for more than 900 raw food ingredients.

New and expanded material in this Sixth Edition addresses important topics such as the 2005 Dietary Guidelines for Americans, MyPyramid, balanced menu options and recipe ideas for morning and afternoon breaks.

The only professional seafood reference book available anywhere,

An inspiring book for professionals and sophisticated home cooks who want to take their skills to the next level, Working the Plate goes beyond adding a drizzle of something here or a sprig of something there.

Incorporating the most recent rules and regulations of the FDA Model Food Code, this helpful manual reviews food safety and food defense prerequisite programs.

For the new and veteran food service operators alike, this book is essentially a unique "survival kit" packed with tested advice, practical guidelines and ready-to-use materials for all aspects of your job.

Easy to read and understand, this step-by-step guide and will take the mystery out of how to reduce costs in four critical areas...

You will learn the fundamentals: profitable menu planning, successful kitchen management, equipment layout and planning, and food safety and HACCP.

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