000			01176nam a22002537a 4500
003			NUBALIWAG
005			20250402170314.0
008			250402b ph ||||| |||| 00| 0 eng d
020			_a9781984680358
040			_cNUBLRC
050			_aTX 649 .G53 .V57 2023 c.1
245			_aA visual reference for sous 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. 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.
520			_aThis 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.
650			_aCOOKS.
650			_aCOOKING.
650			_aFUNDAMENTALS IN FOOD SERVICE OPERATIONS.
942			_2lcc _cREF _n0
999			_c7242 _d7242