SINOPSIS DEL LIBRO

1 The restaurant layout and equipment 2 Restaurant staff front of house and back of house 3 Good hygiene practices in restaurants personal hygiene and food handling 4 Raw material supply order receipt and storage 5 Preparation of recipes product sheet and different culinary techniques 6 Back of house preparation mise en place 7 Setting up front of house and hosting 8 Service begins front of house and back of house service 9 Desserts and cocktails...Seguir leyendo