000			01824nam a22002657a 4500
003			OSt
005			20220530202632.0
008			201116b ||||| |||| 00| 0 eng d
020			_a9781682514290
040			_bEnglish. _cCvSU-CCAT Campus Library. _erda. _aCvSU-CCAT Campus Library.
050			_aTX 661 _bT44 2018
100			_a3G Elearning FZ LLC. author. _925
245			_aCulinary arts and hospitality / _cauthored and edited by 3G Elearning FZ LLC.
250			_aSecond edition.
260			_aNew York : _b3G Elearning FZ LLC, _cc2018.
300			_axii, 302 pages : _billustrations ; _c24 cm
504			_aIncludes bibliographical references and index.
520			_aCulinary Arts is a basic program to develop a professional foundation in the work habits, techniques, and attitude necessary to obtain and retain entry-level position in the food service industry. The management skills and leadership characteristics demanded by today’s employers in the hospitality and culinary arts sectors are very different from those of the past. Hospitality and culinary arts educators are preparing students for what some regard as one of the most demanding professions in the world.This Second Edition of ‘Culinary Arts and Hospitality’ covers all phases of the food service industry including menu planning, portion sizing, and food cost control measures as well as purchasing and inventory control. It explores the importance of sanitation standards, world cuisines, baking, pastry, food science, as well as high volume food production in a myriad of positions throughout the hospitality industry.
546			_aIn English text.
650			_aCooking. _926
650			_aCookery. _927
650			_aFood service management _928
942			_cBK _hTX 661 T44 2018 _2lcc _kCIR
999			_c42 _d42