A comprehensive baking dictionary and reference guide Designed for aspiring and current pastry professionals, this A-to-Z guide features more than 3,000 baking and pastry definitions, covering everything from dessert wines to notable pastry chefs to equipment and unusual ingredients.
Serving food in museums, aquariums, zoos, and other cultural institutions has become an important profit-making venture for many of these organizations, but one that they are not always well equipped to handle.
"Gestión del Capital Humano en la Hotelería – Mejores Prácticas" es una obra destinada tanto a profesionales que se están iniciando como aquellos que ya se encuentran transitando este camino, y deseen encontrar en esta obra una alternativa con un enfoque distinto a los tradicionales en cuanto a metodología y aplicabilidad.
The only book that provides straightforward management advice for chefs, Finding Time to Be Great provides readers with a concise, no-nonsense guide to developing, motivating, and leading their kitchen staffs.
Plating for Gold features 50 award-winning recipes for spectacular desserts from pastry chefs like Ewald Notter, Jacquy Pfeiffer, and Sebastien Cannone.
An excellent training tool for both hospitality programs and working restaurant managers, Restaurant Service Basics, 2nd Edition considers the entire dining experience in situations ranging from formal to casual.
- Analizar la función y el proceso de planificación empresarial y definir planes que resulten adecuados para departamentos de servicio de alimentos y bebidas.
Libro especializado que se ajusta al desarrollo de la cualificación profesional y adquisición del certificado de profesionalidad "HOTA0108 - OPERACIONES BÁSICAS DE PISOS EN ALOJAMIENTOS".
