A visual reference for executive chef.

Material type: Text

TextPublication details: New York City : 3G E-Learning, c2023.Edition: 2nd EditionDescription: vii, 249 pages : color illustration ; 24cmISBN:

9781984680334

Subject(s):

LOC classification:

TX 649 .V57 2023 c.1

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.

Summary: 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.

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Holdings
Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Reference	NU BALIWAG	NU BALIWAG	Hospitality Management	Reference	REF TX 649 .V57 2023 c.1 (Browse shelf(Opens below))	c.1	Available		NUBUL000005477

Includes references and index.

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.

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