Commercial cooking : advanced / authored and edited by 3G E-Learning.
Material type:
TextPublication details: UAE : 3G E-Learning FZ LLC, c2016.Description: vii, 426 pages : ; . chiefly color illustrations 26 cm + 1 videodisc of DVD : sound, color (4 3/4 in.)Content type: - text
- unmediated
- volume
- 9789351157977
- TX820 C73 2016
| Item type | Current library | Collection | Call number | Materials specified | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
Compact Discs
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Ladislao N. Diwa Memorial Library Multimedia Section | Non-fiction | EB TX820 C73 2016 (Browse shelf(Opens below)) | Room use only | CD0000750 | CD0000750 | ||
Books
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Ladislao N. Diwa Memorial Library Reserve Section | Non-fiction | RUS TX820 C73 2016 (Browse shelf(Opens below)) | Room use only | 76740 | 00076724 |
Browsing Ladislao N. Diwa Memorial Library shelves, Shelving location: Multimedia Section, Collection: Non-fiction Close shelf browser (Hides shelf browser)
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| EB TX360 T75J19 2020 Tropical food science / | EB TX397 P94 2022 Production technology of fruit crops / | EB TX717 C77 2016 Cookery : intermediate / | EB TX820 C73 2016 Commercial cooking : advanced / | EB TX820 M35 2018 Catering : technology and management / | EB TX911 H79 2020 Hospitality : an introduction / | EB TX911 T44 2019 Hospitality information technology / |
Includes index.
"Printable workbook included in the CD"
Lead workplace communication -- Lead small teams -- Develop and practice: negotiation skills -- Solve problems related to work activities -- Use mathematical concepts and techniques -- Use relevant technologies -- Roster staff -- Control and order stock -- Train small groups -- Establish and conduct business relationships -- Plan and prepare food for ala carte, buffets, and display a buffet -- Select, prepare and serve specialized food items and specialty cuisines -- Plan and control menu-based catering and organize bulk cooking operations -- Prepare pates and terrines -- Establish and maintain quality control and monitor catering revenue and costs -- Apply cook-chill-freeze production processes.
"Comprehends various diverse practical and visual skills with knowledge of specialized materials and techniques. Commercial cooking is simply cooking for other people, provided that they will be compensated for the service rendered. Examples are cooking in restaurants, cafeterias, canteens etc. This book will introduce the knowledge and skills for those studying and/or working in hotels, motels, restaurants, clubs, etc."--Back cover.
Fund 164 New Century Books & Gen. Mdse. Purchased 08/15/2018 76740 nej 5,000.00 2018-08-820 2018-1-0557
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