TY  - BOOK
AU  - Etrata,Richard M.
AU  - Dangle,Jamie Joyce O.
AU  - Jimenez,Jumilie R.
TI  - Quantity food production: a guide for commercial cooking NC III 
SN  - 9786218179932
U1  - 647.95068 
PY  - 2024///
CY  - Manila
PB  - Edric Publishing House
KW  - Quantity cooking
KW  - Commercial cooking
KW  - Food service
KW  - Management
N1  - Includes bibliographical references; Plan and prepare food for ala carte and buffets -- Plan and control menu-based catering -- Organize bulk cooking operations -- Prepare pates and terrines -- Plan, prepare and display a buffet -- Select, prepare and serve specialized food items -- Select, prepare and serve specialty cuisines -- Monitor catering revenue and costs -- Establish and maintain quality control -- Apply cook-chill-freeze production processes
ER  -