'Chef de cuisine' diaporamas de présentation

Professionalism

Professionalism. Chapter 1. After studying this unit. You will be able to: Discuss the development of the modern food service industry Name the key historical figures responsible for developing food service professionalism Explain the organization of the classic and modern kitchen brigades

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Chapter 3

600 views • 38 slides

Culinary Arts

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Center SD, Missouri January 10, 2013

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The Brigade Pt II

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Kitchen Organisation

Kitchen Organisation. The Kitchen Brigade. Kitchen Brigade. The Kitchen Brigade is dictated by: size of the establishment its food and beverages on offer

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Front of House vs. Back of House Service

Front of House vs. Back of House Service. Traditional service staff and their duties and responsibilities. Front of House The front of house is the area where diners sit. Waiters, waitresses, and hosts interact with guests.

1.61k views • 8 slides