- Editorial:
- ALTAMAR
- Año de edición:
- 2021
- ISBN:
- 978-84-17872-92-2
- Páginas:
- 204
ENGLISH FOR KITCHEN GM 21 CF
AA.VV
1. The restaurant: layout and equipment 2. Restaurant staff 3. Good hygiene practices in restaurants 4. Raw material supply: order, receipt and storage 5. Different culinary techniques 6. Back of house preparation: mise en place 7. Setting up front of house and hosting 8. The service 9. Desserts and drinks 10. Post service