| 000 | 01215nam a2200337 i 4500 | ||
|---|---|---|---|
| 003 | CSPC | ||
| 005 | 20250123163613.0 | ||
| 008 | 250122s2019 nyua b 001 0 eng d | ||
| 020 | _a9781984625649 | ||
| 040 |
_cCSPC _aCSPC _beng _erda |
||
| 082 | 0 | 4 |
_a641.57 _bA77 _223 |
| 245 | 0 | 0 |
_a3G handy guide : _bcommercial cooking. |
| 264 | 1 |
_aNew York : _b3G E-Learning, _c2019. |
|
| 300 |
_ax, 248 pages : _billustrations ; _c24 cm. |
||
| 336 |
_atext _2rdacontent |
||
| 337 |
_aunmediated _2rdamedia |
||
| 338 |
_avolume _2rdacarrier |
||
| 504 | _aIncludes bibliographical references and index. | ||
| 505 | 0 | _aKitchen organization and time management -- Food safety -- Food service -- Cooking techniques -- Need of food additives -- Food presentation and garnishes. | |
| 650 | 0 | _aCooking. | |
| 650 | 0 | _aCommercial cooking. | |
| 650 | 0 | _aFood preparation. | |
| 650 | 0 | _aFood service management. | |
| 650 | 0 | _aKitchen management. | |
| 650 | 0 | _aFood safety. | |
| 650 | 0 | _aCatering. | |
| 650 | 0 | _aHospitality industry. | |
| 710 | 1 | _a3G E-Learning. | |
| 942 |
_2ddc _n0 _cBK _e23 _h641.57 _iA77 _kCIR _m2019 |
||
| 999 |
_c28677 _d28677 |
||