Catering och matlagning

Managing People in Commercial Kitchens: A Contemporary Approach uses original research to argue that senior managers (head chefs) should differentiate their people management practices in kitchen brigades from those used in the hospitality industry more generally (induction, socialisation, and performance evaluation) due to the group’s strong occupational identity and culture.The understanding of chefs’ work from a management perspective is critical for successful hospitality operations but has been historically under-researched. Chapters provide a detailed account of chefs’ work in commercial kitchens from an HRM perspective. Using occupational identity and culture as a vehicle, this book explores the different aspects of managerial work in commercial kitchen settings: general management, leadership, education and training, skills and competencies, managing deviant behaviour, managing stress, and managing diversity (focused on gender segregation). The final chapter looks at future perspectives on this unique working environment and the many challenges arising from the latest developments such as the COVID-19 pandemic.Providing both theoretical insights and practical applications with the use of case studies throughout, this will be of great interest to upper-level students and researchers in hospitality, as well as a useful reference for current managers in the field.

The Professional Chef is the quintessential kitchen companion from The Culinary Institute of America, used by hundreds of America's top chefs. This updated 10th Edition presents the skills and quality standards needed to master the fundamentals of cooking. A refreshed, modern design features simplified definitions and techniques streamlined into step-by-step instructions to support aspiring chefs and culinary students of any level.Revisions in the 10th edition include using modern plant-forward ingredients, in line with the CIA and Harvard's Menus of Change initiative, highlighting that vegetables can also be the star at the center of the plate. The authors merged meat and vegetable cookery chapters, and updated some recipes to feature plant-based ingredients, all revised in the CIA's own test kitchen.Chapters are reorganized to follow the CIA Culinary Fundamentals course more closely, with new troubleshooting sections based on frequent classroom questions, to help students and chefs solve problems before they occur, with updated text and photo examples.Updates for instructors and students include: "Method at a Glance" and "Method in Details" features provide overviews and in-depth step-by-step guidance"Beyond the Basics" sections offer ideas for expanding and improving upon techniques and recipes, with "Tips of the Trade" advice from real world kitchens"Preserving the Flavor" provides finishing instructions for each recipe and suggestions for reusing recipe byproductTechniques now include two sections of recipes: base examples, and "More to Try" variations for further exploration, plus "Quality Criteria" that describe the expected results from each techniqueIncludes even more recipes, illustrated with over 100 new full-color photos of ingredients, techniques, and plated dishes. Over 300 photos in totalWith focus on the simplicity and freshness of food and perfect kitchen technique, The Professional Chef, Tenth Edition is an essential introduction for students, and reference for every professional and home cook.

For courses in cooking and food prep.

Market-leading cooking text

For over two decades, On Cooking: A Textbook of Culinary Fundamentals has prepared students for successful careers in the culinary arts. Clear and comprehensive, this best-selling text teaches the “hows” and “whys” of cooking and baking principles, while providing step-by-step instructions, visual guidance, and recipes to clarify techniques.

The 6th Edition expands its “fundamentals” approach, reflects key trends, and adds information on healthy cooking, sous-vide, curing, and smoking, plus dozens of new recipes and more than 200 new photographs.

MyLab® Culinary is not included. Students, if MyLab Culinary is a recommended/mandatory component of the course, please ask your instructor for the correct ISBN. MyLab Culinary should only be purchased when required by an instructor. Instructors, contact your Pearson representative for more information.

A concise and up-to-date treatment of foodservice marketing with an emphasis on digital and mobile-friendly strategies In Marketing in Foodservice Operations, a team of distinguished foodservice educators and practitioners delivers an insightful and practical exploration of contemporary foodservice marketing. Capturing the wide range of dramatic changes that have gripped the discipline in the last two decades, the book discusses basic marketing information and includes a heavy emphasis on modern forms of digital marketing in the industry. Learn how to identify a target market and create a marketing plan, as well as how menu prices impact an organization’s marketing. The authors also describe how to use a foodservice operation’s menu as a marketing tool and consider the importance of an active social media presence visible to the target market. Other contents include: A complete introduction to the development, implementation, and evaluation of a foodservice marketing planComprehensive explorations of traditional and contemporary foodservice marketing strategiesPractical discussions of digital foodservice marketing techniques, including social media plansInsightful treatments of mobile-friendly marketing strategiesPerfect for students in foodservice-related courses, Marketing in Foodservice Operations will also benefit foodservice establishment owners and operators and professionals working in colleges, hospitals, nursing homes, and more.

Accounting and Financial Management in Foodservice Operations A concise and easy-to-follow guide to the principles of accounting and finance as they apply to running foodservice operations Accounting and Financial Management in Foodservice Operations is an up-to-date and straightforward treatment of the financial standards and concepts owners and operators need to successfully run a foodservice operation. Learn how to understand and assess the financial performance of a foodservice business by using professionally prepared financial reports. The book explains the Uniform System of Accounts for Restaurants (USAR), as well as how to read income statements, balance sheets, and statements of cash flows. It discusses how to calculate a break-even point and demonstrates pricing tips to help owner/operators create a profitable menu. Other contents include: A thorough introduction to controlling food and beverage product costsPractical discussions of how to manage the cost of labor and staffing, as well as how to prepare an accurate operating budgetHands-on strategies for comparing planned and budgeted operating results to actual financial resultsPerfect for students in foodservice-related courses, Accounting and Financial Management in Foodservice Operations will also benefit foodservice establishment owners and operators and professionals working in colleges, hospitals, nursing homes, and more.

Thoroughly revised and updated resource on advanced techniques and concepts for next-level baking and dessert assembly The Advanced Art of Baking and Pastry, Second Edition balances a range of topics with depth of coverage, encompassing bakeshop items including breads, Viennoiserie, creams, pies, tarts, cakes, and decorative work, with an approach that’s accessible for the advanced baking and pastry student and professional. The author provides theoretical information along with tested recipes and detailed step-by-step procedures. This approach builds students’ confidence and skills and facilitates their understanding of the material. With revisions and updates throughout, the book builds from core techniques to complex creations, breaking advanced processes into parts to reinforce concepts and ensure that the final result is understandable. It also encourages students to synthesize material from the text, lecture materials, and personal experience to formulate a decision about what is happening, both physically and chemically, when ingredients interact with each other. Through this understanding, students can create their own products and evaluate whether something turns out properly. New to this edition: Over 100 new and freshly tested recipes, with more than 100 new finished and procedural imagesMore ideas and techniques for ice cream, truffles, and plated desserts based on instructor requestsNew information on bakery and foodservice operationsAn increased focus on new cake and plated dessert recipesThe Second Edition of The Advanced Art of Baking and Pastry guides students in higher-level baking and pastry culinary courses, and is a valuable resource for professionals looking to hone their skills.

The revised and updated edition of a leading text on foundational math skills for culinary, baking, and hospitality management students and professionals. Culinary Math provides the explanations and steps necessary to learn and utilize the math concepts at the heart of successful foodservice operations. This edition includes newly-added introductory-level practice and homework problems. The new practice problems support learners with guidance at various difficulty levels. Student Success Tips have been added to the beginning of every chapter homework section. These tips come from the author’s many years of experience supporting students learning Culinary Math topics. A companion website hosts instructor resources, including PowerPoint slides, a test bank formatted for Respondus, and best practices for using each chapter in the classroom. Culinary Math has been designed to help current and future foodservice professionals learn the concepts necessary to manage a successful foodservice business, including: Basic math concepts with a focus on the specific calculations of the foodservice industryCommon culinary units of measure and their equivalentsStep-by-step method for converting units of measure Yield Percent calculations for ordering, using, and calculating the cost of ingredientsDetermining the food cost of a single recipe serving and its selling priceHow to calculate quantities when using kitchen ratiosCulinary Math is an essential textbook for instructors and students enrolled in hospitality management courses. It is also a valuable reference for professionals seeking clear guidance for the applied math of the foodservice industry.

The Book of Yields: Accuracy in Food Costing and Purchasing is a valuable resource for educating culinary and hospitality students & professionals, that running a business is not just about making the food taste great, but ensuring that food waste, portioning, calculations & costing are equally as important. It is the foodservice manager's most powerful tool for controlling costs. This updated and revised Ninth Edition consists of procurement quantities and specifications, menu cost analysis, portioning guidelines, Valuable costing and recipe templates and product yield testing.The Ninth edition includes: Expanded ethnic foods, gluten-free options, and specialty ingredientsDetailed conversion tables and product yield metricsVisual aids for math equations and digital sheets for easy referenceThe Book of Yields, Ninth Edition is your ultimate resource for ensuring efficiency and profitability in the food and hospitality industry.

CLEAR, IN-DEPTH INSTRUCTION ON CRITICAL COOKING THEORIES AND TECHNIQUES FOR CULINARY STUDENTS The Tenth Edition of Professional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as the latest thinking about how best to teach this material. Chapters include relevant cultural and historical background for international recipes and cooking practices. What has not changed is the core material that focuses on the essentials — the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of fundamental skills to apply this knowledge. NEW TO THIS EDITION Emphasis on special diets including vegetarian, keto, high protein, and moreTwo new appendices focused on kosher and halal ingredients and preparationAll recipes throughout the book reviewed and freshenedVegan recipes now clearly labeled for ease of planningSimplified metric to imperial (US) comparison to facilitate common measurementsBaking recipes updated for consistency with the latest edition of Professional Baking.Updated support material for instructors and students including PowerPoint slides, an Instructor’s Manual, Student Study Guide solutions, and test banksAN INTERACTIVE, MULTIMEDIA LEARNING EXPERIENCE This textbook includes access to an interactive, multimedia e-text. Icons throughout the print book signal corresponding digital content in the e-text. Interactive Figures and Content: Appearing throughout the enhanced e-text, interactive figures, visual learning activities, flashcards, and pop-up definitions facilitate the study of complex concepts and processes and help students retain important information. Even many of the simplest figures are interactive to encourage online readers to pause and absorb the information they present before scrolling on to additional reading.Interactive Practice Quizzes: Each chapter includes a self-scoring Practice Quiz to help prepare for graded assignments and exams.CulinarE-Companion Website:More than 200 videos demonstrating cooking techniques, culinary math concepts, and common kitchen proceduresEnhanced tools to manage recipes or calculate nutritional analyses and food costingAudio pronunciation guides for more than 1000 glossary termsALSO BY THE AUTHOR OF PROFESSIONAL COOKING Professional Baking provides a comprehensive and reliable approach to the foundations of baking. Ideal for students and early-career professionals, this bestselling textbook delivers a comprehensive and accessible introduction to baking practices, including the selection of ingredients and proper mixing and baking techniques. The book discusses makeup and assembly, as well as skilled and imaginative decoration and presentation, in a straightforward and learner-friendly style.

In Nutrition for Foodservice and Culinary Professionals, registered nutritionist Karen Eich Drummond and director of culinary and executive chef Lisa M. Brefere deliver an insightful guide to understanding nutrition concepts and incorporating healthy, balanced cooking into everyday practice. From national nutrition guidelines to flavor building and labeling standards, the textbook covers every relevant aspect of planning, preparing, and serving well-balanced meals. This fully revised and updated edition reflects the Dietary Guidelines for Americans (DGA) with the latest nutrition research, culinary trends, ingredients, and menu planning to meet the diverse nutritional needs and wellness lifestyles of today’s customers. Perfect for students completing a culinary arts or foodservice management curriculum, Nutrition for Foodservice and Culinary Professionals, Eleventh Edition, remains an indispensable resource for chefs, cooks, and anyone else who professionally prepares food. AN INTERACTIVE, MULTIMEDIA LEARNING EXPERIENCE This textbook includes access to an interactive, multimedia e-text. Icons throughout the print book signal corresponding digital content in the e-text. Culinary Technique and Nutrition Videos, such as Simmering Grains or Roasting Meat, show and explain a variety of techniques and nutrition concepts. Create-a-Plate and Revise-a-Recipe tools help students apply healthy menu planning and recipe modification techniques. The Student Application Worksheets and Student Study Guide for each chapter provide additional practice opportunities, along with chapter summaries and definitions in the Student Study Guide. Additional Recipes are available for download from Chapter 9. Interactive Self-Scoring Check Your Knowledge Questions and Practice Quizzes: Students can check their answers to the Check Your Knowledge questions at the end of each major chapter section instantly, and each chapter includes a self-scoring Practice Quiz to help prepare for graded assignments and exams.

A 2019 Choice Outstanding Academic TitleTraditional food studies textbooks tend to emphasize theoretical concepts and text-based approaches. Yet food is sensory, tactile, and experiential. Food Studies: A Hands-on Guide is the first book to provide a practical introduction to food studies. Offering a unique, innovative approach to learning and teaching, Willa Zhen presents creative hands-on activities that can easily be done in a traditional classroom – without the need for a student kitchen. Major theories and key concepts in food studies are covered in an engaging, tangible way, alongside topics such as food production, consumption, technology, identity and culture, and globalization. A fantastic resource for supporting student engagement and learning, the book features:- practical activities, such as grinding grains to learn about the importance of food technology; working with restaurant menus to understand changes in food trends, tastes, and ingredients; writing food poetry; and many more- pedagogical features such as learning objectives, discussion questions, suggested readings, and a glossary- a companion website offering lesson plans, worksheets, and links to additional resources, found here: https://onlineresources.bloomsbury.com/cw/food-studies/.This is the perfect introduction for students of food studies, anthropology of food, food geography, food hospitality, sociology of food, food history, and gastronomy.

A 2019 Choice Outstanding Academic TitleTraditional food studies textbooks tend to emphasize theoretical concepts and text-based approaches. Yet food is sensory, tactile, and experiential. Food Studies: A Hands-on Guide is the first book to provide a practical introduction to food studies. Offering a unique, innovative approach to learning and teaching, Willa Zhen presents creative hands-on activities that can easily be done in a traditional classroom – without the need for a student kitchen. Major theories and key concepts in food studies are covered in an engaging, tangible way, alongside topics such as food production, consumption, technology, identity and culture, and globalization. A fantastic resource for supporting student engagement and learning, the book features:- practical activities, such as grinding grains to learn about the importance of food technology; working with restaurant menus to understand changes in food trends, tastes, and ingredients; writing food poetry; and many more- pedagogical features such as learning objectives, discussion questions, suggested readings, and a glossary- a companion website offering lesson plans, worksheets, and links to additional resources, found here: https://onlineresources.bloomsbury.com/cw/food-studies/.This is the perfect introduction for students of food studies, anthropology of food, food geography, food hospitality, sociology of food, food history, and gastronomy.

LONGLISTED FOR THE 2019 NATIONAL BOOK AWARDA singular, powerfully expressive debut memoir that traces one chef’s struggle to find her place and what happens once she does.Burn the Place is a galvanizing memoir that chronicles Iliana Regan’s journey from foraging on the family farm to running her Michelin-starred restaurant, Elizabeth. Her story is raw like that first bite of wild onion, alive with startling imagery, and told with uncommon emotional power.Regan grew up the youngest of four headstrong girls on a small farm in Northwest Indiana. While gathering raspberries as a toddler, Regan preternaturally understood to pick just the ripe fruit and leave the rest for another day. In the family’s leaf-strewn fields, the orange flutes of chanterelles beckoned her while they eluded others.Regan has had this intense, almost otherworldly connection with food and the earth it comes from since her childhood, but connecting with people has always been more difficult. She was a little girl who longed to be a boy, gay in an intolerant community, an alcoholic before she turned twenty, and a woman in an industry dominated by men—she often felt she “wasn’t made for this world,” and as far as she could tell, the world tended to agree. But as she learned to cook in her childhood farmhouse, got her first restaurant job at age fifteen, taught herself cutting-edge cuisine while running a “new gatherer” underground supper club, and worked her way from front-of-house staff to running her own kitchen, Regan found that food could help her navigate the strangeness of the world around her.Regan cooks with instinct, memory, and an emotional connection to her ingredients that can’t be taught. Written from that same place of instinct and emotion, Burn the Place tells Regan’s story in raw and vivid prose and brings readers into a world—from the Indiana woods to elite Chicago kitchens—that is entirely original and unforgettable.

*A Sunday Times food book of the year 2019* *A Financial Times Restaurant of the Year 2019* *A Best Food Books of Autumn 2019 pick for the Telegraph* *A Food Book of the Year 2019 for The Week* Have you ever dreamed of quitting your job and starting a business of your own, cooking delicious food to make people smile? Anna Hedworth did. She opened Cook House: an award-winning restaurant housed in two shipping containers. Self-taught chef and proprietor Anna tells the story of how she plucked up the courage to realise her dream – from designing a restaurant, to menu planning, growing her own produce, foraging locally and cooking every day. Cook House is a book filled with more than 100 delicious recipes as well as a story to inspire the millions of others who dream of jumping ship. 'Anna is as impressive in her storytelling as with her food' JEREMY LEE. 'One of my favourite books of the last few years. Recipes I want to cook, things I want to eat... A book that surprised me and delighted me, one that is staying in the kitchen' RACHEL RODDY. 'Anna's food tastes like an idealised version of home to me. I want to cook – and more importantly, to eat – everything in this beautiful book' BEE WILSON. 'Inspiration on every page... This book makes you want to down tools and get cooking' JULIE JONES. 'Anna's enthusiasm bursts from the pages... Cook House made me laugh out loud and hungry. It's brilliant' JAMES WHETLOR.

With a resurgence of interest inreal ale, there’s never been a better time to master how to keep, store and serve cask beer. In a fully revised and updated edition of this CAMRA classic, Patrick O’Neill explains all you need to know about running a good cellar and ensuring that the pint you serve does both pub and brewer proud.Cellarmanship is a must-have book if you are a professional or student in the drinks trade, a beer festival organiser or simply a keen amateur wishing to serve a decent pint at a private party.This fully-updated new colour edition is published in a larger format, and detachable cellar card for at-a-glance cellar tips and techniques.