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Maintaining the features that have made Professional Cooking and Professional Baking standouts in the marketplace, Professional Garde Manger presents culinary students and …
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Book & CD-ROM. This manual will arm you with everything you need including sample business forms, leases, and contracts; worksheets and checklists for planning, opening, and …
CONTENTS - 1. REQUIREMENTS FOR FOOD OF THE UNITED STATES; FOOD, DRUG, AND COSMETIC ACT - 2. GENERAL METHODS - Moisture; Ash; Nitrogen and Crude Protein; Fat; Crude Fibre; Calcium; …
Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition has defined the cost control course for generations of students. This new edition continues the tradition of …
Tasty as the 10th edition, but with several new courses! Following extensive consultation and feedback from hospitality and catering teachers all over the UK, the new edition of …
This major work looks at the evolution of the hospitality industry and hospitality management, with source material drawn from dedicated hospitality books and journals as well as a …
The latest edition of this standard reference for Australian commercial cookery students, as well as those studying vocational courses in schools, reflects the most recent …
Preparing a resume, putting together a job search portfolio, finding potential employers, interviewing, and generally advancing one's culinary career can be daunting. So You Are a …
FOUNDATIONS OF PROFESSIONAL COOKING: A GLOBAL APPROACH, 1/e covers culinary skills and techniques from a broader global perspective. Moving beyond traditional Eurocentric …