Kitchen essentials and basic food preparation /
authored and edited by 3GE-learning LLC, USA.
- 2nd edition.
- xvi, 415 pages : color illustrations ; 26 cm. + 1 DVD (4 3/4 in.)
Includes bibliographical references and index.
Chapter
1 Basics of Kitchen
2 Existence of Food Preparation
3 Kitchen and Food Service Area
4 cooking Techniques
5 Use of Garnishing
6 Salad and Dessert Preparation
7 Food Quality Assurance and Safety
8 Basic Food Preparation: Meats, Poultry, and Fish
In all restaurants and hotels where food is prepared, kitchen is the center of activity. It's called the hotel's heart. The purpose of a hotel or restaurant the kitchen organization is to prepare food. It is managed for the most efficient use of personnel, equipment and materials. The sector of hospitality is the service sector. One of the major departments in the hospitality facilities is the food and beverage department. Service quality of this department attracts people to facilities other than the purpose of the accommodation. Guests staying in hospitality facilities may be exposed to food poisoning if food does not comply with hygiene and sanitation rules. Therefore, cleaning in the kitchen is absolutely necessary.
College of Business and Accountancy Bachelor of Science in Hospitality Management College of Business and Accountancy Bachelor of Science in Tourism Management
In English
9781984659484
Food services--Equipment and supplies.
Food handling--Safety measures.
Quantity cooking.
338.4764795 T41 / 2022
Includes bibliographical references and index.
Chapter
1 Basics of Kitchen
2 Existence of Food Preparation
3 Kitchen and Food Service Area
4 cooking Techniques
5 Use of Garnishing
6 Salad and Dessert Preparation
7 Food Quality Assurance and Safety
8 Basic Food Preparation: Meats, Poultry, and Fish
In all restaurants and hotels where food is prepared, kitchen is the center of activity. It's called the hotel's heart. The purpose of a hotel or restaurant the kitchen organization is to prepare food. It is managed for the most efficient use of personnel, equipment and materials. The sector of hospitality is the service sector. One of the major departments in the hospitality facilities is the food and beverage department. Service quality of this department attracts people to facilities other than the purpose of the accommodation. Guests staying in hospitality facilities may be exposed to food poisoning if food does not comply with hygiene and sanitation rules. Therefore, cleaning in the kitchen is absolutely necessary.
College of Business and Accountancy Bachelor of Science in Hospitality Management College of Business and Accountancy Bachelor of Science in Tourism Management
In English
9781984659484
Food services--Equipment and supplies.
Food handling--Safety measures.
Quantity cooking.
338.4764795 T41 / 2022
