Entrata, Richard M. <br/><br/>
Quantity food production :  a guide for commercial cooking NCIII / 
Richard M. Entrata, Jamie Joyce O. Dangle and Jumile R. Jimenez 
 - Sta. Cruz, Manila :  Edric Publishing House,  c2022 
 - 103 pages :  illustrations ;  26 cm. 
<br/><br/>Includes bibliographical references. 
<br/><br/>Chapter 1. Plan and prepare food for ala carte and buffets -- Chapter 2. Plan and control menu-based catering -- Chapter 3. Organize bulk cooking operations -- Chapter 4. Prepare pates and terrines -- Chapter 5. Plan, prepare and display a buffet -- Chapter 6. Select, prepare and serve specialized food items -- Chapter 7. Select, prepare and  serve specialty cuisines -- Chapter 8. Monitor catering revenue and costs -- Chapter 9. Establish and maintain quality control -- Chapter 10. Apply cook-chill-freeze production processes -- References -- Appendices. 
<br/><br/> This unit deals with the knowledge, skills, behavior and motivations required to plan and prepare foods for ala carte and buffet situations. 
<br/><br/><label>ISBN: </label>9786218179936 
<br/><br/><label>Subjects--Topical Terms: </label><br/>FOOD SERVICE
<br/><br/><label>LC Class. No.: </label>TX 943 .E58 2022