Volume Food Preparation

Volume Food Preparation addresses the knowledge and skills required in foodservice and catering
operations serving educational, healthcare, correctional, and banquet facilities. This foundational
textbook focuses on the use of appropriate cooking methods and proven recipes to prepare food in
volume settings for both on-site and off-site service.
Checkpoints appear throughout each chapter to help learners review the content. Production tips
offer best practices for volume food preparation and delivery. Chapter review questions reinforce
comprehension of chapter content. The interactive CD-ROM provides learning tools to reinforce
and enhance knowledge and skills.