Cooking Technology. Textbook

The 'Hotel & Gast' book series can serve as a textbook for training specialists in the restaurant and hospitality industry.
The series includes 4 books: 'Service Organization in Public Catering Enterprises', 'Cooking Technology', 'Hotel and Restaurant Business', 'Food Product Science'.
The book 'Cooking Technology' describes the main requirements for the organization and labor protection, hygiene of the production process, practical advice on preparing main dishes, recommendations and sales in the restaurant, calculations for food products.
The educational course is translated from German and created based on a modular-competence approach. The book contains rich material on the topic, has a practical orientation, and convenient graphic design, allowing quick access to the necessary information and its systematization.
Intended for students of technical and vocational education institutions studying in specialties 0508000 'Catering Organization', 0507000 'Organization of Hotel Services', 1226000 'Technology and Organization of Food Production'.
It is of interest to people professionally engaged in this field.