3G Elearning FZ LLC. author.
Culinary arts and hospitality / authored and edited by 3G Elearning FZ LLC. - Second edition. - New York : 3G Elearning FZ LLC, c2018. - xii, 302 pages : illustrations ; 24 cm
Includes bibliographical references and index.
Culinary Arts is a basic program to develop a professional foundation in the work habits, techniques, and attitude necessary to obtain and retain entry-level position in the food service industry. The management skills and leadership characteristics demanded by today’s employers in the hospitality and culinary arts sectors are very different from those of the past. Hospitality and culinary arts educators are preparing students for what some regard as one of the most demanding professions in the world.This Second Edition of ‘Culinary Arts and Hospitality’ covers all phases of the food service industry including menu planning, portion sizing, and food cost control measures as well as purchasing and inventory control. It explores the importance of sanitation standards, world cuisines, baking, pastry, food science, as well as high volume food production in a myriad of positions throughout the hospitality industry.
In English text.
9781682514290
Cooking.
Cookery.
Food service management
TX 661 / T44 2018
Culinary arts and hospitality / authored and edited by 3G Elearning FZ LLC. - Second edition. - New York : 3G Elearning FZ LLC, c2018. - xii, 302 pages : illustrations ; 24 cm
Includes bibliographical references and index.
Culinary Arts is a basic program to develop a professional foundation in the work habits, techniques, and attitude necessary to obtain and retain entry-level position in the food service industry. The management skills and leadership characteristics demanded by today’s employers in the hospitality and culinary arts sectors are very different from those of the past. Hospitality and culinary arts educators are preparing students for what some regard as one of the most demanding professions in the world.This Second Edition of ‘Culinary Arts and Hospitality’ covers all phases of the food service industry including menu planning, portion sizing, and food cost control measures as well as purchasing and inventory control. It explores the importance of sanitation standards, world cuisines, baking, pastry, food science, as well as high volume food production in a myriad of positions throughout the hospitality industry.
In English text.
9781682514290
Cooking.
Cookery.
Food service management
TX 661 / T44 2018