The Top Toast: Ya Kun and the Singapore Breakfast Tradition 2nd Edition
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The Ninth 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 new thinking about how best to teach this material. 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 manual skills to apply this knowledge.
For all courses in experimental foods, food science, and related topics. Foods: Experimental Perspectives, Seventh Edition will help students pursuing food-related careers broaden and deepen their scientific knowledge of food and its safe preparation. It clearly explains food science’s foundational principles and most important emerging technologies. The text first surveys the consumer marketplace, career opportunities, and basic food research techniques. Next, it discusses food’s physical aspects and preparation, and thoroughly explains carbohydrates, lipids, and proteins. Finally, it presents up-to-date coverage of food safety, preservation, and additives. Learning is promoted through “Food for Thought” boxes, photos, objectives, margin notes, definitions, charts, web links, and study questions. Updated throughout, this edition includes extensively revised coverage of food safety, GMOs, trans fats, alternative sweeteners, and much more. Also Available – Experimental Foods Labratory Manual ( ISBN 013 215 808 6)
Professional Bread Baking is not only a cookbook providing an array of recipes and formulas for finished loaves. The title dives deeper into the discussion about bread, providing a detailed reference that will be indispensable for a baker. Written by an Associate Professor at the Culinary Institute of America, Professional Bread Baking provides the tools needed to mix, ferment, shape, proof, and bake exceptional artisanal bread.
PROFESSIONAL CATERING equips readers with the knowledge and tools to start and position a competitive catering business. It addresses industry best practices and emerging trends while taking a practical approach to resources that can be used in implementing business plan. Beautifully illustrated with four-color photography, this easy-to-read resource is packed with Tips from the Trade, Ingredients for Success, standard operating procedures, checklists, forms, and hands-on applications designed to develop critical thinking skills. Comprehensive information is provided on each functional catering management task–planning, organizing, influencing, and controlling–helping readers strategically craft a long-term strategy to create a profitable catering operation. It also offers thorough coverage of the business plan, finding and keeping the right client, designing a sustainable operation, resolving conflict, social media, managing risk, understanding legal issues, adhering to FDA and OSHA guidelines, partnering with the event planner to exceed a client’s needs, and much more. PROFESSIONAL CATERING is the ideal resource for managing catering profitability.
About the Author
Dr. Stephen B. Shiring, Sr., is an Associate Professor in the Department of Hospitality Management at Indiana University of Pennsylvania. His professional work experience includes catering, consulting food broker, and restaurant management. Integrating a unique service learning experiences into his classes, Dr. Shiring has taught 21 different hospitality management courses, including catering and special events, hospitality marketing, strategic planning, principles of management, cost management, fundraising for special events, introduction to casino, human resources management, food production, purchasing, introduction to hospitality, and hospitality business model. Both an academic and internship adviser, he is the IUP faculty representative to the Walt Disney World College Program. He served as chairperson of the Department of Hospitality Management for seven years and is a member of the International Council on Hotel, Restaurant, and Institutional Education as well as serves on advisory committees representing both community colleges and vocational-technical high schools. In addition, he volunteers as a subject specialist for the Accreditation Commission for Programs in Hospitality Education, serving as an on-site evaluator for Hospitality & Tourism Management Programs seeking accreditation. Dr. Shiring’s numerous awards include the IUP African American Cultural Center’s Award of Recognition. He received his doctorate degree from the University of Pittsburgh.