Kitchen. Management and organization

Eminent authors set out their many years of experience in various food and teaching enterprises in professional and tourist colleges in this book to transfer beginners to cook experience in organizing a restaurant business, allowing to work professionally, saving time and money. Here in a simple and accessible form, you can find all the necessary practically-oriented knowledge - ranging from the first steps on the career ladder to the duties of the chef, from hygiene to safety, from the latest restaurant technologies and equipment, efficient management of restaurant cuisine and economical purchases before calculations and Next to the food culture - in a word, on these pages is the entire prepayment & quot, harsh labor everybody & quot, a restaurant