VIETNAMESECUISINE
Intro to quantity food production and purchasing
Purchasing
How to get ready in food preparation
Portion control
The purchasing process
Work simplification in kitchen unit
Chapter 2: Front Office and the Guests: Planning for Quality Service
Figaro
FigaroCoffeeCompany
Rooms division
Chapter 3: Overview of The Front Office Dept
Historyofthefoodserviceindustry
