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Food Preparation for the Professional

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Food Preparation for the Professional

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Food Preparation for the Professional by David A. Mizer
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This book trains future foodservice managers in the principles, techniques, and skills needed to prepare food for production. This edition has been extensively revised to address the current trend toward healthy cooking, and includes nutrient profiles of basic foods as well as nutritional analyses for all recipes.

Author Biography

David A. Mizer is Director of Purchasing for Carnival Cruise Lines and active in various professional associations in the food and beverage industry. Mary Porter has co-authored several books for Wiley, including The Bar and Beverage Book, Second Edition and Supervision in the Hospitality Industry, Third Edition. Beth Sonnier is Director and Chef-Professor at the Food and Hospitality Institute at El Centro College in Dallas, Texas. Karen Eich Drummond has authored and co-authored numerous books, including Nutrition for the Foodservice Professional, Third Edition; Supervision in the Hospitality Industry, Third Edition; and the Restaurant Training Manual, all by Wiley.
Release date NZ
October 25th, 1999
Country of Publication
United States
3rd Edition
John Wiley & Sons Inc
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