A visual reference for executive chef.
A visual reference for executive chef.
- 2nd Edition.
- New York City : 3G E-Learning, c2023.
- vii, 249 pages : color illustration ; 24cm.
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.
This book is an intensive guide designed to equip the students about the education and preparation needed to beome an executive shef. This edition is packed with updated information and new topics are also added.
9781984680334
"RESTAURANT MANAGEMENT --HANDBOOKS, MANUALS, ETC.
GASTRONOMY.
FUNDAMENTALS IN FOOD SERVICE OPERATIONS.
TX 649 .V57 2023 c.1
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.
This book is an intensive guide designed to equip the students about the education and preparation needed to beome an executive shef. This edition is packed with updated information and new topics are also added.
9781984680334
"RESTAURANT MANAGEMENT --HANDBOOKS, MANUALS, ETC.
GASTRONOMY.
FUNDAMENTALS IN FOOD SERVICE OPERATIONS.
TX 649 .V57 2023 c.1
