TY  - BOOK
TI  - A visual reference for sous chef
SN  - 9781984680358
AV  - TX 649 .G53 .V57 2023 c.1 
PY  - 2023///
CY  - New York City :	
PB  - 3G E-Learning
KW  - COOKS
KW  - COOKING
KW  - FUNDAMENTALS IN FOOD SERVICE OPERATIONS
N1  - Includes references and index.	; Chapter 1. Sous chef role and responsibility.--Chapter 2. Cooking.--Chapter 3. Safety and sanitation.--Chapter 4. Baking and pastry.--Chapter 5. Nutrition.--Chapter 6. Food purchasing and cost control.--Chapter 7. Team management and supervision.--Chapter 8. Order-taking, service and billing
N2  - This book presents a clear and concise visual information on how to prepare culinary delights for guests and execute the menu, ensuring a high level of performance and guest satisfactions
ER  -