000			03749nam a2200301 i 4500
003			CSPC
005			20251014110133.0
008			231215s2022 nyua b 001 0 eng d
020			_a9781984659484
040			_cCSPC _aCSPC _beng _erda
082	0	4	_a641.5 _bK647
245	0	0	_aKitchen essentials and basic food preparation.
250			_a2nd edition.
264		1	_aNew York : _b3G E-Learning, _c2022.
300			_axiii, 415 pages : _bcolor illustrations ; _c26 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
504			_aIncludes bibliographical references and index.
505	0		_aBasics 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			_a"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. 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. 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	_2fast _aCooking.
650		7	_2fast _aNutrition.
650		7	_2fast _aFood.
710	1		_a3G E-Learning.
942			_2ddc _cBK _h641.5 _iK647 _kCIR _m2022 _n0
999			_c26751 _d26751