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Awards
OverviewThere are increasingly high expectations for food prepared and served in residential facilities. This second edition of Professional Foodservice is a comprehensive, well researched and practical resource for caterers, chefs, supervisors and dietitians in residential establishments. Not only will the book enable foodservice professionals to fulfil their responsibility of providing a cost effective, quality and enjoyable meal service - it will also help them be proud of their place in New Zealand catering. Book Reviews: 'This book radiates practical, useful information throughout. Chapters are designed to explain, help readers understand and then apply information. Topics are discussed in terms of principles, guidelines and/or procedures, forms, checklists, standards, practical strategies and interpretations, illustrations and diagrams, to ensure the reader grasps and can apply the information. Chapters finish with an extension activity to encourage readers to apply information to their own work and consolidate learning.' Dietitians New Zealand, 2011 'This book is an excellent reference text for dietitians, foodservice managers, chefs, cooks and students of any of these disciplines. It is well set out and is concise and easy to read.' Nutritition & Dietetics, 2011 'This book is an invaluable resource for anyone responsible for the day to day management of a foodservice. It covers all aspects of the Foodservice Systems model, financial and staffing management along with a range of quality systems.' Kaye Dennison - Advisor to the NZ Nutrition Foundation Committee for Healthy Ageing Full Product DetailsAuthor: Duncan P & Jensen J , Julian JensenPublisher: Pearson Education New Zealand Imprint: Pearson Education New Zealand Edition: 2nd edition ISBN: 9781442527423ISBN 10: 1442527420 Pages: 524 Publication Date: 19 November 2010 Audience: College/higher education , Professional and scholarly , Tertiary & Higher Education , Professional & Vocational Format: Paperback Publisher's Status: Active Availability: In Print  This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsSection 1: The menu and nutrition 1 The menu 2 Meal presentation 3 Theme days and special functions 4 Vegetarian diets 5 Food and dietary laws and customs 6 Nutrition - the basics 7 Nutrition care 8 Special diets Section 2: Hygiene and safety 9 Hygiene and sanitation 10 Food hygiene in the kitchen 11 Food-borne illness and food spoilage 12 Kitchen safety 13 The sustainable kitchen 14 Planning for disasters and emergencies Section 3: For the manager 15 The systems approach to organisational management - the model simplified 16 Staffing your foodservice 17 Foodservice systems 18 Financial management and cost control 19 Quality in foodservice 20 Contracts and specifications for foodservice IV Contents 21 Kitchen design 22 Workplace and equipment needs Section 4: Large-scale food preparation 23 Essential small equipment 24 The Pantry - commodities 25 Meat 26 Fish and seafood 27 Poultry 28 Eggs 29 Milk 30 Cheese 31 Vegetables, fruits and salads 32 Cereals, legumes and manufactured `cereals' 33 Sandwiches, wraps and rolls 34 Fats and oils Section 5: The recipe file 35 Using the recipes in this book Recipes Meat Fish and seafood Poultry Savouries Soup Sauces Vegetables Salads Fruit Snacks Desserts Baked products Section 6: Glossaries and resources Glossary of selected cooking terms Glossary of selected nutrition terms Selected bibliography and resources Recipe index General indexReviewsAuthor InformationPip Duncan and Julian Jensen are both New Zealand Registered Dietitians and have been members of Dietitians New Zealand for many years. They are active advocates for quality residential catering to ensure the provision of nutritional, safe and enjoyable meals for live-in clients. Tab Content 6Author Website:Countries AvailableAll regions |
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