000			01264nam a22002537a 4500
003			NUBALIWAG
005			20250402105235.0
008			250402b ph ||||| |||| 00| 0 eng d
020			_a9781984680334
040			_cNUBLRC
050			_aTX 649 .V57 2023 c.1
245			_aA visual reference for executive chef.
250			_a2nd Edition.
260			_aNew York City : _b3G E-Learning, _cc2023.
300			_avii, 249 pages : _bcolor illustration ; _c24cm.
365			_bPHP 3,998.00
504			_aIncludes references and index.
505			_aChapter 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.
520			_aThis 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.
650			_a"RESTAURANT MANAGEMENT _vHANDBOOKS, MANUALS, ETC.
650			_aGASTRONOMY.
650			_aFUNDAMENTALS IN FOOD SERVICE OPERATIONS.
942			_2lcc _cREF _n0
999			_c7231 _d7231