A visual reference for executive chef / 3G E-learning LLC.
Material type:
TextPublication details: New York, NY : 3G E-Learning, c2023Edition: Second editionDescription: vii, 251 pages ; color illustrations ; 23 cmISBN: 978-1-98468-033-4Subject(s): RESTAURANT MANAGEMENT -- HANDBOOKS, MANUALS, ETC | GASTRONOMYLOC classification: TX 649 T47 2023
Contents:
Chapter 1 : Executive chef. -- Chapter 2 : Kitchen management. -- Chapter 3 : Kitchen equipment for cleanliness. -- Chapter 4 : Recipes and planning menus. -- Chapter 5 : Training for food preparation workers. -- Chapter 6 : Maintaining an inventory of food supplies. -- Chapter 7 : Food budget. -- Chapter 8 : Safety and sanitation. -- Index.
| Item type | Current library | Home library | Collection | Shelving location | Call number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|---|
Books
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NU Fairview College LRC | NU Fairview College LRC | School of Tourism and Hospitality Management | General Circulation | GC TX 649 T47 2023 (Browse shelf(Opens below)) | Available | Hospitality Management | NUFAI000004816 |
Includes references and index.
Chapter 1 : Executive chef. -- Chapter 2 : Kitchen management. -- Chapter 3 : Kitchen equipment for cleanliness. -- Chapter 4 : Recipes and planning menus. -- Chapter 5 : Training for food preparation workers. -- Chapter 6 : Maintaining an inventory of food supplies. -- Chapter 7 : Food budget. -- Chapter 8 : Safety and sanitation. -- Index.
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