TY  - BOOK
AU  - Entrata, Richard 
TI  - Quantity food production: a guide for commercial cooking NC III 
SN  - 978-621-8179-93-6
AV  - FIL TX 943 .E58 2022 c.1 
PY  - 2022///
CY  - Manila
PB  - Edric Publishing House
KW  - FOOD SERVICE
N1  - Includes references and appendix; Chapter 1. Plan and prepare food for ala carte and buffets -- Chapter 2. Plan and control menu-based catering -- Chapter 3. Organize bulk cooking operations -- Chapter 4. Prepare pates and terrines -- Chapter 5. Plan, Prepare and display a buffet -- Chapter 6. Select, prepare and serve specialized food items -- Chapter 7. Select, prepare and serve specialty cuisines -- Chapter 8. Monitor catering revenue and costs -- Chapter 9. Establish and maintain quality control -- Chapter 10. Apply cook-chill-freeze production processes -- References -- Appendices
N2  -  This unit deals with the knowledge, skills, behavior and motivations required to plan and prepare foods for ala carte and buffet situations
ER  -