Author: Singapore Institute of Standards and Industrial ResearchPublisher:
ISBN:
Category : Noodles
Languages : en
Pages : 14
Book Description
Specification for Dried Noodles and Pasta Products
Author: Singapore Institute of Standards and Industrial ResearchPublisher:
ISBN:
Category : Noodles
Languages : en
Pages : 14
Book Description
الاحسان في تعقب الاتقان للسيوطي
Author: Catalog of Food Specifications
Author: James A. MixonPublisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 360
Book Description
Index of Specifications and Standards
Author: Foodservice Manual for Health Care Institutions
Author: Ruby Parker PuckettPublisher: John Wiley & Sons
ISBN: 0470583746
Category : Medical
Languages : en
Pages : 592
Book Description
The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health care foodservice departments. This edition of the book—which has become the standard in the field of institutional and health care foodservice— contains the most current data on the successful management of daily operations and includes information on a wide range of topics such as leadership, quality control, human resource management, product selection and purchasing, environmental issues, and financial management. This new edition also contains information on the practical operation of the foodservice department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies' standards. TOPICS COVERED INCLUDE: Leadership and Management Skills Marketing and Revenue-Generating Services Quality Management and Improvement Planning and Decision Making Organization and Time Management Team Building Effective Communication Human Resource Management Management Information Systems Financial Management Environmental Issues and Sustainability Microbial, Chemical, and Physical Hazards HACCP, Food Regulations, Environmental Sanitation, and Pest Control Safety, Security, and Emergency Preparedness Menu Planning Product Selection Purchasing Receiving, Storage, and Inventory Control Food Production Food Distribution and Service Facility Design Equipment Selection and Maintenance Learning objectives, summary, key terms, and discussion questions included in each chapter help reinforce important topics and concepts. Forms, charts, checklists, formulas, policies, techniques, and references provide invaluable resources for operating in the ever-changing and challenging environment of the food- service industry.
Standard For, Paste Products-macaroni, Spaghetti, Vermicelli, Lasagna, Noodles
Author: Canadian Government Specifications BoardPublisher:
ISBN:
Category :
Languages : en
Pages : 3
Book Description
Food Science and Technology Abstracts
Author: Publisher:
ISBN:
Category : Food
Languages : en
Pages : 1000
Book Description
Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.
Department Of Defense Index of Specifications and Standards Federal Supply Class Listing (FSC) Part III September 2005
Author: Publisher: DIANE Publishing
ISBN: 1428983465
Category :
Languages : en
Pages : 770
Book Description
Index of Federal Specifications, Standards and Commercial Item Descriptions
Author: Chemistry and Technology of Cereals as Food and Feed
Author: Samuel A. MatzPublisher: Springer Science & Business Media
ISBN: 9780442308308
Category : Technology & Engineering
Languages : en
Pages : 778
Book Description
This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The first section describes the botany, classification, structure, composition, nutritional importantance and uses of wheat, corn, oats, rye, sorghum, rice and barley, as well as six other grains. The book also details the latest methods of producing, cleaning, and storing these grains. The second section of the book offers current information on the technological and engineering principles of feed milling, flour milling, baking, malting, brewing, manufacturing breakfast cereals, snack food production, wet milling (starch and oil production from grains), rice processing, and other upgrading procedures applied to cereal grains. This section also explains the value and utilization of by-products and examines many rarely discussed processing methods. In addition, the book provides reviews of current knowledge on the dietary importance of cereal proteins, lipids, fibre, vitamins, minerals, and anti-nutrient factors, as well as the effects of processing methods on these materials.