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Foodservice Links
Books
At Recipelink.com:
Equipment/Supplies/Products
Foodservice
Recipes/Quantity Cooking
- Baking
and Baking Science - Willie
Prejean
Part One - Bread Baking Ingredients
Part One (A) - Temperature and Humidity Including Measuring & Controling
Instruments
Part Two - Principles of Bread Production
Part Three - Bread Formula Construction
Part Four - Variety Breads
Part Five - Basic Sweet Dough and Danish Pastries
Part Six - Demonstrations Make - Up of Basic Sweet Dough
Part Seven - Demonstrations Make - Up of Danish Pastries
Part Eight - French Pastries
Part Nine - Demonstrations Producing French Pastries - Cream Puffs - Eclairs
Part Ten- Cake Ingredient Functions, Formula Balancing, Mixing Procedures, and
Small Quantity Baking Cake Formulas
Part Eleven- Hot Rolls And Buns (Dinner Rolls, Parkerhouse Rolls, Cloverleaf
Rolls And Finger Rolls) Also Rolling Jelly Rolls
Part Eleven- (A) Brown And Serve Dinner Rolls
Part Twelve - Bread Baking Demonstrations
Part Thirteen - Military Field Baking Operations Demonstrated
Part Fourteen - Bakery Sanitation Including Food And Drug Administration (Fda)
Regulations
- Canola
Quantity Recipes
- Cargill Foods
- Cherry
Marketing Institute
- Hershey's Food Service -
Recipes
-
Food Management Magazine -
Recipes (free registration required)
- Healthy School
Meals Resource System
- Idaho
Potato Commission -
Foodservice
How-To Kit
- Keebler
Foodservice
-
McCormick
Foodservice Recipe Database
- Mission
Foods - Foodservice
- Modern
Baking Magazine (Bakery-Net )-
Forumlas
- Bagels
- Biscotti
- Biscuits and scones
- Breads, Dinner rolls
- Cakes and tortes
- Cookies, bars and brownies
- Danish and Sweet Dough
- Muffin and quick breads
- Pies and Tortes
- Puff Pastry
- Rugulach
- Savory Bakery Goods
- Nation's
Restaurant News - Recipe Index
- Panasonic
-
Chef
Support Recipes
- Pastry
Chef Central
- Uncle
Ben's - Master Food Services
- USDA
- Child
Care Recipes (25 or 50 servings)
Grains and Breads, Desserts, Dips, Sauces, and Toppings, Main Dishes, Salads
and Salad Dressings, Sandwiches, Snacks, Soups, Vegetables
- Tool
Kit for Healthy School Meals (50 or 100 servings)
Grains and Breads, Breakfast, Desserts, Main Dishes, Salads and Salad
Dressings, Sandwiches, Sauces and Gravies, Soups, Vegetables
-
Meal
Planner for Healthy School Meals
- Residential
Child Care Institutions (RCCI) Food Service Manual
- Minnesota
LunchPower - Large Collection of Quantity Recipes
- New
Mexico Menus (50 or 100 servings)
- School
Lunch Challenge Recipes (50 or 100 servings)
- Sysco
- Recipe Database
- ZEUS Quantity Recipes
Foodservice
Software
- CalcMenu
- Professional recipe, menu, stock, inventory, purchasing management software
- Culinary
Software Services - Software for Recipe
and Menu Costing, Inventory Control, Purchasing and Ordering, Nutritional
Analysis
- Resort
Software - Software development for the catering and hospitality industry
- Restaurant
Trade - Restaurant
Operations Reporting Software
- Soft-Cafe
- Software for menu design and recipe management for hospitality professionals
and foodservice
News,
Information and Trends
Facts and Studies
Events/Shows/Exhibitions/Convention
Calendars
Foodservice
Publications
Foodservice Links
Employment
Educational Resources
and Materials
- American
Institute of Baking
- Baking
Masters
- Baking
Masters Management Tips
- Starting
a Home Bakery Information
- Home
Baking School for Professional Bakers
- Managing
a Bake Shop Store or In-store Bake Shop
- Hazard
Analysis Critical Control Points - HACCP
- Downloads:
Conversion Table, Bakery Inventory Sheet for Excel, Basic Baking School Lessons:
Bread Lesson, Cake Lesson, Pie Lesson, Cookie Lesson, Icing/Frosting Lesson,
Chocolate Facts for Home Bakers, Cookie Tips for Home Bakers, Baker's
Percentages: spreadsheet program that will automatically calculate formulas that
are given in Baker's Percentages, Cookie Formulas & Tips for Pro Bakers,
Formulas For Pro Bakers: Cakes, Breads, Icings and Pies
- Baking
Software
- An
overview of figuring Baker's Percentages
- Catering
Complete - A
Banquet Manager's Handbook by Doug Pinkston
Table of Contents: Introduction; Space, Time and Continuity; Sales,
Marketing and Event Planning; Staffing; Managing The Recipe; Setting The Room;
Banquet Service; Managing the Beverage Departmen; Coffee Breaks; Equipment and
Supplies; Financial Analysis and Making a Profit; In Conclusion
Addendum: Sales Checklist, Basic Banquet Tables, Dictionary of Culinary
Terms, Reception Room Layout Diagram, Reception Table Diagram, Dinner Room
Layout Diagram, Standard Table Set Dinner, Stewarding Equipment Pull Sheet,
Captains Assignments Wave Set, Beverage Station Worksheet, Drink List, Labor
Projection Worksheet
- Escoffier
Online - Education Resources
Culinary Arts, Hospitality Management, Combination, Scholarship Info
- Food
and Drug Law Institute
- NACUFS
- Supermarket
World
- Sysco
Uncategorized
- Food
Explorer - Information for Food Service Professionals
- CIRB
- Council of International Restaurant Brokers (CIRB)
- Temple
of Zeus Soup Recipes (Recipes make about 5 gallons each)
- dotfood
- website for food and drink manufacturing industries
- British
Columbia Ministry of Agriculture and Food
- For
Foodservice Professionals -
Foodservice
Recipes
- Sara
Lee Bakery Foodservice Recipes
- Professional
Pasta Glossary of Pasta Technical Terminology
- UniPro
Foodservice Recipe Box
- Soy
Foodservice Recipes - Reinventing
the Meal with Soy
Soy-Enhanced Sloppy Joes, Soy-Enhanced Lasagna, Soy-Enhanced Beef Noodle
Casserole, Soy-Enhanced Ranch Chicken Casserole, Soy-Enhanced Pork Fajitas,
Soy-Enhanced Pork Tetrazzini, Soy-Enhanced Tuna Salad, Soy-Enhanced Beef Chili,
Soy-Enhanced Vegetable Chili, Honey Barbeque Sauce
- Food
Online - For professionals and vendors in the food equipment and
ingredients industries
- Restaurant
Report
- Eldred
Training and Development Pty Ltd
- Hospitality
Management Knowledge Library
Cooks and Chefs, Customer service, Going into Business; Income, Costs and
Profit; Miscellaneous; Recruiting Hospitality Staff; Sales and Marketing;
Supervision, Management and Leadership; Suppliers and Providers, Training Your
Staff
- Foodservice
Recipes - Broccoli Town USA
- National
Restaurant News Online
NRNews Central, House of Ops, Happenings, Market Place, Lite Bites, Education
and Resources, Dining Out, Backstage
-
Culinary
Resource Center - U.K.
- VNR
Culinary Professional's Resource Center
- WebFoodPros.com
- A Web BBS
- Restaurants
and Institutions
Updated Bi-Weekly, Featured Story, Food and Menus, Recipes, Marketing
Strategies, R&I Report, Operations
- Restaurant
and Institution's 1997 Recipe Archive
Slow-Cooked Pork, Pork Carnitas Empanadas, Asian Barbecued Pork Won-Ton Cups,
Pulled-Pork Salad, Shredded Pork in Molasses Marinade, Distinguished Duck,
Fragrant Duck with Sesame Noodles, Crispy Duck with Moroccan Spices, Golden Gate
Duck Bow, Duck Breasts with Ginger, Steaming Hot: Moist-Heat Cooking, Cod with
Mushroom Broth, Ribs in Chili-Garlic Black Bean Sauce, Arctic Char with Sherry
Wine Vinegar Sauce, Spicy Red Wings, Renegade Steaks, Bone-in Tenderloin with
Ancho-Cajeta Sauce, Pecan Grilled Fillet of Sirloin, Cabrales-Crusted
Tenderloin, Shells & Shells: Seafood & Pasta, Fisherman's Fettuccine,
Seafood Neapolitan, Pan-Seared Salmon and Shrimp on Fettuccine, Shrimp and
Forest Mushrooms with Penne Pasta, Scallops and Fennel with Herbed Fettuccine,
Spicy Chicken, Ancho-Rubbed Grilled Chicken Sandwich, Lola's 100-Spice Caribbean
Fried Chicken, Hot Red-Pepper Pasta and Chicken, Roast Cuban Chicken, Blackened
Chicken Sandwich, Grilled Chicken with Red Honey Glaze and Chorizo Cornbread
- Chilton's
Food Engineering Magazine
Index of Articles, Calendar of Events, Technology Sourcebook, Special
Reports, Directory of U.S. Food and Beverage Plants
- Royal
Veterinairy and Agricultural University in Copenhagen, Denmark
Dairy Products, Food Chemistry, Food Microbiology, Food Technology, Meat
Science, Plant Products, Sensory Science
- Biteline
- Midwest Food Service News
Maximizing Profitability with Pastas, Set Your Summer Drink Menu Now, Sauces
Simplified: New Flavors for Your Menu, Discovering Contemporary Sauces, Part 1:
Salsas, Contemporary Sauces, Part II: Beyond Salsas, Flavorful Options: Compound
Butters, Flavored Oils: Tastes to Dazzle Your Customers, Sourcing the Freshest
Fish: Head for your Freezer!, Regional Chefs Share Favorite Recipes, Continuing
Your Foodservice Education
- Food
News Online - The news source for the foodservice industry
- Recipe
Selection List
- Larry's
Culinary Links
- CuisineNet
- Diner's
Digest with Search Utility
-
McCormick:
Foodservice Recipe Box and Search (Quantity Cooking)
- National
Restaurant Association
- Ricard's
(Gourmet) Restaurant Rankings
- Quantity
Cooking Recipes at Food Opertions Dept. - Bowling Green U
- Principles
of Food Preparation - U. of Hawaii's School of Travel Industry Mgmt
- FoodNet
- E.PR. Online
- The
Blue Directory - ProVisions Online
- Fancy
Food Online - Business magazine for specialty foods, confections, and
upscale housewares
- Culinary
Software Service - Foodservice software for sale
- Catering
- UK
Catering Links, Seasonal Planner, News, Journals and Associations, Product and
Comp Search, End Note, Q and A, Feature, Comments, Appointments, Classifieds,
Cocktails, FTP Server, Events Diary, Market Prices, Recipes
- American
Culinary Federation, Inc.
The nation's largest association of food and chefs Membership Information and
Assistance, Educational Programs, The Chef and The Child Foundation, The
American Academy of Chefs, Regional and National Events, Chapter Resources,
Publications and Press Releases, General Information
- On
the Rail
Events, Food News, Tools of the Trade, Recipe Archive, Bulletin Board, Mailing
List, Job Postings
-
Million-Dollar
Discards
San Francisco Chronicle article by Janet Fletcher
Four savvy food entrepreneurs turn trash into treasure
- LaChoy
Foodservice
Product descriptions, recipes, nutritional information and other helpful hints
designed to assist the foodservice operator
- LaChoy
Foodservice Recipes
Far East Feast, Easy Kung Pao Chicken, Rainbow Rotini Salad, Fancy Fortune
Cookies, Buddha's Best Bean Salad, Chicken Ramen Salad, Jalapeņo Plum Sauce,
Peking Pork Soup, Royal Palace Pork, Pagoda Pasta, Sweet 'N' Sour Meatballs,
Spicy Thai Stir-Fry, Peanut and Pasta Thai Toss, Madame Chu's Potsticker Soup,
Plum Blossom Fish, Chop Suey Soup, Seven Jewel Salad
- Escoffier
On Line
Professional Foodservice Resource: Employment Services, Education Sites,
Industry Links
- Consorzio
Flavored Olive Oil Recipes
Cool Tomato And Basil Soup, Caprese Salad, Bruschetta Of Carmelized Onions And
Goat Cheese, Sauteed Spinach With Garlic Olive Oil, Roasted Pepper Relish,
Grilled Steak With Porcini And Roasted Garlic Oils, Fasolatha (Bean Soup),
Strawberries "Pazzo", Sundried Tomato Pesto, Goat Cheese Salad With
Mango-Basil Vinaigrette, Raspberry Marinade, Grilled Pancetta-Wrapped Peaches
- Grey
Poupon Mini Menu Merchandising Seminar
Grey Poupon, Product Spectrum, Dijon Dujour Recipe Card Sets, Grey Poupon
Merchandising Opportunities, Increase Your Profits With Grey Poupon
- Foodservice
Link Recipe Archive
Recipes and menu ideas from America's leading foodservice manufacturers:
Hillshire Farms,
Domani Italian Foods, Hidden Valley Ranch, KC Masterpiece, OreIda Potatoes,
Holsum Foods,
Recipe Bouquet.
- Chef
Smiler's Exclusively for Restauranteurs
- The
Restaurant Supply Site
- The
Food Group
- Chefs
Online
- Industry
Insider
- The
Internet Food Channel
-
Bureau
of Food Information and
Food
Bytes: Hot Out of the Oven
- Le
Guide des Connaisseurs
- Visions
Newsletter - Food Bureau, Market and Industry Services Branch, Agriculture
and Agri-Food Canada
- Food-Related
Conferences and Expositions - David MacKinnon
- Institute
of Food Technologists
- Bakery-Net
- Registration required
- Food
Talk - FoodNet forum for food Professionals
- Culinary
Professional's Resource Center - Thompson Publishing Co.
- Foodservice
and Hospitality Magazine
- The
Catering Connection - Searchable database of nearly 50,000 caterers
At Recipelink.com:
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