Food Service : Modern Techniques and Practices

Contents: Preface. 1. Fundamentals of food preparation. 2. Method of food preparation. 3. Fundamentals of menu planning. 4. Cooking for patients. 5. Sea foods. 6. Dishes of eggs. 7. Cereals and pulses. 8. Dishes of meat. 9. Poultry dishes. 10. Vegetable dishes. 11. General guidelines. Appendix. Glossary. Bibliography. Index.

"The foodservice (or food service) industry generally encompasses those places, institutions, and companies responsible for any meal eaten away from home. This industry include restaurants, school and hospital cafeterias, catering operations, and many other formats. Major foodservice providers include Compass Group, Sodexho, Aramark and the Crown Group.

In this book, we have compiled valuable information of food service, its various relevant facets and techniques.

An exhaustic bibliography, glossary of terms encompassing various aspects, etc. are added features of the book. Definitely amidst the plenty of literature, this book will serve as a vade mecum to learners, trainers and professionals in the field." (jacket)