TY - BOOK AU - 3G E-learning LLC, TI - A visual reference for executive chef SN - 978-1-98468-033-4 AV - TX 649 T47 2023 PY - 2023/// CY - New York, NY PB - 3G E-Learning KW - RESTAURANT MANAGEMENT KW - HANDBOOKS, MANUALS, ETC KW - GASTRONOMY N1 - 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 ER -