Etrata, Richard M.  <br/><br/>
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. 
 - 103 pages :  illustrations ;  25 cm. 
<br/><br/>Includes bibliographical references. 
<br/><br/>Chapter 1 Plan and prepare food for ala carte and buffets<br/>Chapter 2 Plan and control menu-based catering<br/>Chapter 3 Organize bulk cooking operations<br/>Chapter 4 Prepare pates and terrines<br/>Chapter 5 Plan, prepare and display a buffet<br/>Chapter 6 Select, prepare and serve specialized food items<br/>Chapter 7 Select, prepare and serve specialty cuisines<br/>Chapter 8 Monitor catering revenue and costs<br/>Chapter 9 Establish and maintain quality control<br/>chapter 10 Apply cook-chill-freeze production processes 
<br/><br/> College of Business and Accountancy  Bachelor of Science in Hospitality Management  College of Business and Accountancy  Bachelor of Science in Tourism Management 
<br/><br/><br/>In English 
<br/><br/><label>ISBN: </label>9786218179932 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service--Philippines.<br/>Quantity cookery.
<br/><br/><label>Dewey Class. No.: </label>641.57 Et71  / 2024