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Volume Food Preparation addresses the knowledge and skills required in foodservice and catering operations serving educational, healthcare, correctional, and banquet facilities. This foundational textbook focuses on the use of appropriate cooking methods and proven recipes to prepare food in volume settings for both on-site and off-site service.
Checkpoints appear throughout each chapter to help learners review the content. Production tips offer best practices for volume food preparation and delivery. Chapter review questions reinforce comprehension of chapter content. The interactive DVD provides learning tools to reinforce and enhance knowledge and skills.
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