Introduction to Culinary Arts Management: Safety, Recipes and Certification
Autor Chef Dominic Hawkes, Daniel John Stineen Limba Engleză Paperback – 14 iul 2023
Introduction to Culinary Arts Management takes you behind the scenes of the foodservice industry. It starts with an overview of culinary arts careers and the restaurant business. The rest of the book emphasizes the importance of eliminating and preventing pathogens, allergens and contaminants that can lead to foodborne illness. Learn how to receive and store food; use, clean, and sanitize equipment; control pests; manage a crisis; train staff on all these topics; and more.
Many learning styles are supported. Reader-friendly chapters include key terms, objectives, and end-of-chapter review questions. Charts, images and examples explain U.S. food laws and regulations, food safety procedures and what to look for when handling food. With the included recipe videos that emphasize information learned in the text, chapter review videos, companion workbook, 130 flashcards, practice exam, and exam day study guide, you can study the way that fits you best. The workbook includes a code for access to supporting videos and the practice exam.
Practice Exam Software
The Workbook includes access to practice exam software. This practice exam is a timed and graded, ninety question, ninety-minute exam. The practice exam is designed to get you familiar with the actual exam, the type of questions to expect and how to manage your time when taking the exam.
When you complete the practice exam, you are immediately provided a passing or failing grade, and your results are broken down by chapters, showing you where to focus your study time. A detailed report further reveals which questions were answered incorrectly. The practice exam covers all the objective domains from the actual exam, and each section randomly draws questions from a huge question bank, ensuring the quiz is unique every time you run it.
Using the included practice exam will help ensure you are prepared and ready to conquer the actual exam, so you ace it on your very first try.
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Specificații
ISBN-13: 9781630576226
ISBN-10: 1630576220
Pagini: 324
Dimensiuni: 210 x 280 x 31 mm
Greutate: 1.64 kg
Ediția:1
Editura: SDC Publications
Colecția SDC Publications
ISBN-10: 1630576220
Pagini: 324
Dimensiuni: 210 x 280 x 31 mm
Greutate: 1.64 kg
Ediția:1
Editura: SDC Publications
Colecția SDC Publications
Public țintă
Professional Practice & DevelopmentCuprins
1. A World of Food 2. Handling Food Safely 3. Bad Bugs 4. Food Hazards & Allergens 5. TCS Foods & Controls 6. Sources & Receiving 7. Storage 8. Food Preparation 9. Food Service 10. Cleaning & Sanitizing 11. Facility & Equipment 12. Pest Control 13. Management Systems & Crisis Planning 14. Regulations, Inspections, & Staff Training
Notă biografică
Chef Dominic Hawkes, Daniel John Stine
Descriere
With each chapter and recipe you complete in Introduction to Culinary Arts Management: Safety, Recipes and Certification and the included Workbook, you will make delicious food and practice safe food handling measures until they become second nature.