Collection of recipes for dishes and culinary products. Regulatory documents for public catering enterprises
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The collection was prepared on the basis of current regulatory legal acts in the field of catering and is a methodological document in the field of setting and the procedure for the application of waste norms during the primary and thermal processing of products, the consumption of raw materials, the exit of semi-finished products and finished dishes and products, the sequence of technological processes, the temperature modes of cooking Dishes and culinary products, interchangeability of products, culinary purposes of meat semi-finished products.
In each section, technological instructions and brief descriptions of cooking processes should serve as the basis for the production work of catering enterprises of all forms of ownership and sectoral affiliation.
The collection contains 1,400 recipes of various snacks, first and second courses, beverages, side dishes and sauces of traditional raw materials, most frequently used in public catering, as well as a variety of dishes and kitchenware of the peoples of Russia. The appendix shows the calculations of the consumption of raw materials, the exit of semi-finished products and finished products.
The collection includes all laws, decisions, orders and other official documents regulating the work of enterprises specializing in the field of catering.
The publication is intended for employees of catering enterprises - managers, accountants, chefs, heads of warehouses and tables, heads of workshops, technologists, merchandising and economists. Will invaluable assistance to students, graduate students and teachers of specialization "cooking technology in public catering
In each section, technological instructions and brief descriptions of cooking processes should serve as the basis for the production work of catering enterprises of all forms of ownership and sectoral affiliation.
The collection contains 1,400 recipes of various snacks, first and second courses, beverages, side dishes and sauces of traditional raw materials, most frequently used in public catering, as well as a variety of dishes and kitchenware of the peoples of Russia. The appendix shows the calculations of the consumption of raw materials, the exit of semi-finished products and finished products.
The collection includes all laws, decisions, orders and other official documents regulating the work of enterprises specializing in the field of catering.
The publication is intended for employees of catering enterprises - managers, accountants, chefs, heads of warehouses and tables, heads of workshops, technologists, merchandising and economists. Will invaluable assistance to students, graduate students and teachers of specialization "cooking technology in public catering
Cover:
Cover:Hard
Category:
- Category:Cookbooks, Food & Wine
- Category:Law & Legal
Series:
Series: Reference Manual
ISBN:
ISBN:978-5-8018-0601-3
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