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Essential Guide for Culinary Professionals: Technical Equipment & Workplace Organization
This comprehensive textbook is designed for students pursuing careers in the culinary and hospitality industries, aligning with the Federal State Educational Standard for secondary vocational education in professions such as "Cook, Confectioner" and specialties like "Culinary and Confectionery Arts" and "Organization of Service in Public Catering."
The book provides a thorough classification of main types of public catering enterprises and outlines the principles of organizing culinary and confectionery production. It offers detailed information on technical equipment used in food service establishments, covering neutral equipment and the key types of modern technological equipment found in today's food industry. Readers will find descriptions of essential machines for raw material processing, thermal and refrigeration equipment, as well as cash register technology.
Practical recommendations are included for equipping and rationally arranging equipment in vegetable, meat-fish, hot, cold, and confectionery workshops. Significant attention is given to organizing the work of auxiliary production facilities in public catering enterprises, along with safety requirements. This textbook is intended for students of secondary vocational education and may also serve as a useful resource for practicing workers in the food service industry.