Quantity

Discover the essential guide to hospitality management with the third edition of Quantity by John B. Knight, published by John Wiley & Sons Inc in 2000. This comprehensive text spans 512 pages and is a must-have for anyone involved in preparing large quantities of food for commercial operations. Quantity delves into vital topics such as planning, management, nutrition, equipment, service, purchasing, and profitability, making it an invaluable resource for both students and professionals in the hospitality industry. Enhance your understanding of the complexities of food service management with this classic text that has been eagerly revised to meet the demands of modern culinary practices. Whether you are a seasoned expert or just starting in the field, this book is designed to equip you with the knowledge and skills necessary for success in large-scale food preparation.