Commercial Cooking - Advanced, 2nd Edition

Commercial Cooking: Advanced, 2nd Edition



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2018 | ISBN: 1680948830 | English | 440 pages | True PDF | 284 MB

Commercial Cooking: Advanced, 2nd Edition comprehends various diverse practical and visual skills with knowledge of specialized materials and techniques. Commercial cooking is simply cooking for other people, provided that they will be compensated for the service rendered. Examples are cooking in restaurants, cafeterias, canteens etc. Production, productivity, and profitability are the key to any foodservice operations success. All of these operations have one thing in common; they are manufacturers of food and the tools of production.

This book will introduce the knowledge and skills for those studying and/or working in hotels, motels, restaurants, clubs, etc. It covers basic to core competencies that a person must achieve to plan, prepare and present various hot and cold products, including specialized food items, specialty cuisines and quantity foods and supervise a small team of cooks for guests in hotels, motels, restaurants, clubs, canteens, resorts, luxury liners and cruise ships within the company's acceptable standards. The content has been revised and restructured in this edition.