Equipment for public catering enterprises. Textbook
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The textbook was established in accordance with the requirements of the Federal State Educational Standard in the direction of the preparation of production technology and the organization of public catering (bachelor"s qualifications).
There are information about mechanical and thermal equipment used in catering establishments, classification and main technical and economic indicators. Details considered the device, principles of operation, management systems and rules for the operation of equipment. The methods of processing food raw materials and semi-finished products, allowing to provide high quality finished products with minimal consumption of raw materials and energy.
For students of educational institutions of higher professional education
There are information about mechanical and thermal equipment used in catering establishments, classification and main technical and economic indicators. Details considered the device, principles of operation, management systems and rules for the operation of equipment. The methods of processing food raw materials and semi-finished products, allowing to provide high quality finished products with minimal consumption of raw materials and energy.
For students of educational institutions of higher professional education
Author:
Author:Botov M.I.
Cover:
Cover:Hard
Category:
- Category:Business & Money
- Category:Education & Teaching
Series:
Series: Higher Professional Education. Bachelor
ISBN:
ISBN:978-5-7695-9599-8
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