Culinary arts and hospitality / authored and edited by 3G E-Learning FZ LLC.

Contributor(s):

3G E-Learning

Material type: Text

TextLanguage: English Publication details: New York, NY : 3G E-Learning LLC, c2018.Edition: 2nd editionDescription: xii, 302 pages : chiefly color illustrations ; 24 cm + 1 videodisc of DVD : sound, color (4 3/4 in.)Content type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9781680948820

Subject(s):

Food service management

LOC classification:

TX911.3 M27C89 2018

Contents:

Service areas -- Principles of cooking -- Food and beverage service -- Food and beverage operations -- Culinary arts and meal science -- Maintenance of culinary services -- Order taking procedures -- Soups and sandwiches -- Food preservation and adulteration -- Product and process development of food.

Summary: "This Second Edition of Çulinary 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."--Back cover.

List(s) this item appears in: Print Books 2021

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Collection	Call number	Materials specified	Status	Notes	Date due	Barcode
Books	Ladislao N. Diwa Memorial Library Reserve Section	Non-fiction	RUS TX911.3 M27C89 2018 (Browse shelf(Opens below))		Room use only	76926		00078011

"With DVD. Features: full color book plus DVD; downloadable workbook included in the DVD; Over 100 hours interactive e-lectures, quiz and videos in DVD; DVD has many useful features for teachers to teach with digital resources in classroom."--Front cover.

Includes index.

"This Second Edition of Çulinary 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."--Back cover.

Fund 164 Belview Co., Inc. Purchased 04/25/2019 76926 NEJ PHP 3,340.00 2019-84-299 2019-1-0256

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