Cooking technology. Textbook. Ed. Metza R.

The series of books “Hotel & Gast” can serve as a training manual for the training of specialists in the field of restaurant and hotel business.

The series includes 4 books: “Organization of service at catering enterprises”, “Preparation technology food ”,“ hotel and restaurant business ”,“ food scenery ”. The book “Technology of cooking” describes the basic requirements for the organization and protection of labor, hygiene of the production process, practical tips for the preparation of basic dishes, on recommendations and sales in a restaurant, calculations on food products.

The training course has been translated from German language and created on the basis of a modular-comprehensive approach. The book contains rich material on the topic, has a practical orientation and convenient graphic design, which allows you to quickly find the desired information and systematize it.

is intended for students of educational institutions of technical and professional education, students in specialties 0508000 “Organization of food”, 0507000 “Organization of maintenance of hotel farms”, 1226000 “Technology and organization of production of food products”.

is of interest to people professionally employed in this area.