Preparation and preparation for the sale of semi -finished products for dishes, culinary products. Tutorial
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The textbook is intended for institutions of secondary vocational education. It is recommended for use by specialties on 02/19/10 Technology of catering products, 43.01.09 cook, confectioner, 43.02.01 Organization of service in public nutrition, 43.02.15 Cooking and confectionery.
The manual contains the basic theoretical material about the rules and features of the receipt of products in public catering institutions, the manufacture of semi -finished products, methods and features of their storage and use.
Applications contain the basic necessary regulatory documents and acts
The manual contains the basic theoretical material about the rules and features of the receipt of products in public catering institutions, the manufacture of semi -finished products, methods and features of their storage and use.
Applications contain the basic necessary regulatory documents and acts
Author:
Author:Bogdanov Alexey Andreevich
Cover:
Cover:Hard
Category:
- Category:Engineering & Transportation
- Category:Reference books
Series:
Series: Secondary Professional Education
ISBN:
ISBN:978-5-22-34615-0
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