English for kitchen and restaurant staff
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English for kitchen and restaurant staff

Autores
C. Prades
Isbn
9788417872922
Tabla de contenidos

    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

    10. Post service: saying goodbye to guests and preparing for the next service.

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