01689nam a22002297a 4500003000400000005001700004008004100021020001800062040007300080050002100153100003300174245008100207250002000288260004500308300004500353504005200398520093400450546002101384650001301405650001301418650002801431OSt20220530202632.0201116b           ||||| |||| 00| 0 eng d  a9781682514290  bEnglish.cCvSU-CCAT Campus Library.erda.aCvSU-CCAT Campus Library.  aTX 661bT44 2018  a3G Elearning FZ LLC. author.  aCulinary arts and hospitality /cauthored and edited by 3G Elearning FZ LLC.  aSecond edition.  aNew York :b3G Elearning FZ LLC,cc2018.  axii, 302 pages :billustrations ;c24 cm  aIncludes bibliographical references and index.
  aCulinary Arts is a basic program to develop a professional foundation in the work habits, techniques, and attitude necessary to obtain and retain entry-level position in the food service industry. The management skills and leadership characteristics demanded by today’s employers in the hospitality and culinary arts sectors are very different from those of the past. Hospitality and culinary arts educators are preparing students for what some regard as one of the most demanding professions in the world.This Second Edition of ‘Culinary Arts and Hospitality’ covers all phases of the food service industry including menu planning, portion sizing, and food cost control measures as well as purchasing and inventory control. It explores the importance of sanitation standards, world cuisines, baking, pastry, food science, as well as high volume food production in a myriad of positions throughout the hospitality industry.  aIn English text.  aCooking.  aCookery.  aFood service management