Food Preparation for the Professional

This book offers detailed coverage of the basics of food preparation specifically geared to the needs of future foodservice managers, rather than aspiring chefs. New chapters on healthy cooking cover nutrition and healthy menus as well as vegetables, grains, pasta, and legumes. Features helpful inset boxes discussing probable causes and solutions to problems that arise during cooking. Includes new information on the use of computers in foodservice facilities.

David A. Mizer is Director of Purchasing for Carnival Cruise Lines and active in various professional associations in the food and beverage industry. Mary Porter has co-authored several books for Wiley, including The Bar and Beverage Book, Second Edition and Supervision in the Hospitality Industry, Third Edition. Beth Sonnier is Director and Chef-Professor at the Food and Hospitality Institute at El Centro College in Dallas, Texas. Karen Eich Drummond has authored and co-authored numerous books, including Nutrition for the Foodservice Professional, Third Edition; Supervision in the Hospitality Industry, Third Edition; and the Restaurant Training Manual, all by Wiley.