MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03749nam a2200301 i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
CSPC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20251014110133.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
231215s2022 nyua b 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781984659484 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
CSPC |
| Original cataloging agency |
CSPC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.5 |
| Item number |
K647 |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
Kitchen essentials and basic food preparation. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
2nd edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
3G E-Learning, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2022. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xiii, 415 pages : |
| Other physical details |
color illustrations ; |
| Dimensions |
26 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier type term |
volume |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Basics of kitchen -- Existences of food preparation -- Kitchen and food service area -- Cooking techniques -- Use of garnishing -- Salad and dessert preparation -- Food quality assurance and safety -- Basic food preparation: meats, poultry, and fish. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"Kitchen equipment is a great help in maintaining the cleanliness or orderliness in the kitchen. Some of this equipment could help the cook chop, slice, and neatly mince raw ingredients. Cooking equipment specially made for such, and they are designed to be mess-free as well. Developments in the food and drink sector are critical for market distinction, but developments in the hospitality industry are also always at risk as they can be replicated quickly and imitated, which leads the establishment to further innovation and improvement of services. Standardization of the working procedures, handling the groceries, binds the usage of technological solutions that allow standardization during the work, which regulates the number of employees needed, energy consumption, lower waste, with increased hygiene and cleanliness of the working process and greater effectiveness and cost efficiency for the company itself.<br/>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 orrestaurant the kitchen organization is to prepare food. It is managed for the most efficient use of personnel,equipment and materials.Thesector 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 hosptalityfacilities may be exposed to food poisoning if food does not comply with hygiene and sanitation rules. Therefore, cleaning in the kitchen isabsolutely necessary.<br/>This edition contains eight chapters and text is revised and new topics are added. This book equips students with basic food preparation and management skills used in commercial and institutional food operations. The study areas will cover safety and sanitation, techniques for food preparation, terminology, equipment use and care, food costing, and standardized recipes. The book focuses on developing knowledge, skills, attitudes, and personal attributes that lead to job success in entry-level or hospitality industry-specialized jobs. The principles presented in this book can be equally useful for both the student of management and the student of vocational course. Together, the principles and techniques introduced in this book can be useful for the hospitality worker/manager who intends to enhance his/her job skills and knowledge as well in this particular field." -- Back cover |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Source of heading or term |
fast |
| Topical term or geographic name entry element |
Cooking. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Source of heading or term |
fast |
| Topical term or geographic name entry element |
Nutrition. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Source of heading or term |
fast |
| Topical term or geographic name entry element |
Food. |
| 710 1# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
3G E-Learning. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Books |
| Classification part |
641.5 |
| Call number prefix |
CIR |
| Call number suffix |
2022 |
| Suppress in OPAC |
No |