International Dictionary of Food and Nutrition or Noncommercial Institutional and Contract Foodservice Management

International Dictionary of Food and Nutrition

Author: Kenneth N Anderson

The most comprehensive food and nutrition reference available today… The International Dictionary of Food & Nutrition As menus in both homes and restaurants grow more sophisticated, a wider knowledge of foods and their nutritional components grows increasingly important. To meet this need, The International Dictionary of Food & Nutrition presents a bounty of definitions and descriptions of words, phrases, and terms related to foods, their preparation and production, and more. In more than 7,500 standardized entries, The International Dictionary of Food & Nutrition:

• Covers food ingredients, garnishes, sauces, entrées, and appetizers
• Describes cooking methods, food preparation, and processing techniques
• Cross-references words and terms in more than 40 languages
• Explains the origins and original meanings of both English and foreign words and terms commonly used in the kitchen

From bouillabaisse to bain-marie, from timbale to tamari, The International Dictionary of Food & Nutrition is a comprehensive cross section of the world’s current literature on foods and cookery, and an invaluable addition to the libraries of foodservice professionals, students of the culinary arts, and professional and amateur chefs everywhere.

Interesting book: Total Quality Management for Hospital Nutrition Services or Electronic Commerce

Noncommercial, Institutional, and Contract Foodservice Management

Author: Mickey Warner

A pioneer in institutional foodservice offers a practical up-to-date introduction concerned with volume feeding operations which present unique challenges and have different requirements from restaurants and other commercial businesses. Contains an overview of the contract foodservice industry and its key players, guidelines for financial planning, menu management, cost controls and marketing. Features the latest information on contract management firms, career opportunities available within them and techniques to establish a career plan.

Booknews

A guide to virtually every aspect of contemporary noncommercial foodservice management. Covers foodservice operations in business and industry, hospitals, schools, and correctional facilities. Contains guidelines for establishing operating objectives, financial planning, cost control, menu planning, and marketing, plus an overview of how the industry is organized and the four major companies involved. Includes numerous charts, checklists, and operating forms. Appendices include a list of professional associations and publications, and a sample dining service agreement. Annotation c. Book News, Inc., Portland, OR (booknews.com)