Cooking technology. Textbook

A series of books "Hotel & Gast" can serve as a training manual for the training of specialists in the field of restaurant and hotel business.
The series includes 4 books: "Organization of maintenance at catering enterprises", "cooking technology", "hotel and restaurant business", "commodity studies of food products".
The book "Technology of cooking" describes the basic requirements for the organization and protection of labor, hygiene of the production process, practical tips for the preparation of basic dishes, on recommendations and sales in a restaurant, and food calculations.
The training course was translated from the German language and created on the basis of a modular-comprehensive approach. The book contains rich material on the topic, has a practical orientation and convenient graphic design, which allows you to quickly find the necessary information and systematize it.
Designed for students of educational institutions of technical and vocational education studying in specialties 0508000 "Catering Organization", 0507000 "Organization of Hotel Services", 1226000 "Technology and the Organization of Production of Power Offenses".
is of interest to people professionally employed in this area