Fast foods and short-order cooking
1984
Pepper, Michael | Pratt, Gilbert | Winnick, Alice
Abstract: Food preparation principles and techniques used in two major types of fast food operations, fast food chains and luncheonettes, are overviewed in this workbook that is part of the Food Service Skills Series. Reasons for fast food's increasing pop ularity are explored, as well as the primary goals of all fast food operations. Stages in the fast food production process, and characteristics of successful fast food workers are identified. Differences in the types of foods, equipment, preparation techniques, and employee responsibilities in fast food chains and luncheonettes are explained. Additional topics include fast food accompaniments and side dishes (soups, salads, desserts), beverage preparation, food packaging for carryout, and dining area cleanup.
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Эту запись предоставил National Agricultural Library