Quantity food production : a guide for commercial cooking NC III / Richard M. Etrata, MBA, PH.D., Jamie Joyce O. Dangle, MSHRM, Jumilie R. Jimenez, MBA.
By: Etrata, Richard M.
Contributor(s): Dangle, Jamie Joyce O | Jimenez, Jumilie R.
Sta. Cruz, Manila : EDRIC Publishing House, 2024Description: 103 pages : illustrations ; 25 cm.ISBN: 9786218179932.Subject(s): Food service -- Philippines | Quantity cookeryDDC classification: 641.57 Et71| Item type | Current location | Collection | Call number | Copy number | Status | Date due | Barcode |
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College Library Filipiniana Section | FIL | Fil 641.57 Et71 2024 (Browse shelf) | c.1 | Available | HNU004461 | |
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Books
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College Library Filipiniana Section | FIL | Fil 641.57 Et71 2024 (Browse shelf) | c.2 | Available | HNU004462 | |
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Books
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College Library Filipiniana Section | FIL | Fil 641.57 Et71 2024 (Browse shelf) | c.3 | Available | HNU004463 | |
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Books
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College Library Filipiniana Section | FIL | Fil 641.57 Et71 2024 (Browse shelf) | c.4 | Available | HNU004464 |
Includes bibliographical references.
Chapter 1 Plan and prepare food for ala carte and buffets
Chapter 2 Plan and control menu-based catering
Chapter 3 Organize bulk cooking operations
Chapter 4 Prepare pates and terrines
Chapter 5 Plan, prepare and display a buffet
Chapter 6 Select, prepare and serve specialized food items
Chapter 7 Select, prepare and serve specialty cuisines
Chapter 8 Monitor catering revenue and costs
Chapter 9 Establish and maintain quality control
chapter 10 Apply cook-chill-freeze production processes
College of Business and Accountancy Bachelor of Science in Hospitality Management
College of Business and Accountancy Bachelor of Science in Tourism Management
In English
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