Beschreibung
The fourth volume in the modern five-part Hospitality and Gastronomy textbook series is intended for cook-waiter apprentices and hotel schools. It follows the current Czech educational framework for the specialist subjects Food Preparation Technology and Table Service. Divided into thirteen thematic sections, it covers the preparation and processing of different types of meat, made-to-order dishes, foods of animal origin such as eggs, milk and cheese, social and entertainment establishments including cafés, beer halls and cabarets, and complex forms of service. The contents are in Czech.
Informationen
Language: Czech
Publication date: 24. April 2026
Manufacturer: TAKTIK Vydavatelství s.r.o.
Genres: Cook-chef, food industry, Books, Textbooks and languages, Textbook for high schools and gymnasiums, Vocational subjects
Type: Books - paperback
Pages: 180
ISBN/EAN: 9788077031417