Basic Kitchen and Food Service Management
About This Book
Primary Navigation Want to create or adapt books like this? Learn more about how Pressbooks supports open publishing practices. Book Contents Navigation Accessibility Statement About BCcampus Open Education Preface 1. Learning Objectives 2. Units of Measurement 3. Temperature 4. Converting Within the Metric System 5. Imperial and U.S. Systems of Measurement 6. Converting and Adjusting Recipes and Formulas 7. Learning Objectives 8. Basic Inventory Procedures 9. Purchasing 10. Learning Objectives
| Category | education |
|---|---|
| Subject | Educational: Food technology, cooking skills, Food and drink service industries |
| Year | 2023 |
| Authors | |
| Chapters | 1 |
| Word Count | |
| Price | |
| License | Creative Commons - Attribution - https://creativecommons.org/licenses/by/4.0/ |