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Kết quả 13-24 trong khoảng 323
Lecture Street foods - Chapter 4: Vegetables and fruit
This chapter’s objectives are to: Discuss the history of preparation and consumption of vegetables; discuss the differences in how produce is viewed and used from region to region; discuss how to store produce properly; define and describe the techniques involved in cooking vegetables including grilling, sautéing, stewing, glazing, frying, and braising.
5 p aulac 27/07/2018 116 1
Lecture Street foods - Chapter 3: Fish and seafood
This chapter’s objectives are to: Identify the quality characteristics for purchasing fresh fish and seafood; identify the different forms available for purchasing fish and seafood; discuss storage procedures associated with fish and seafood;...
5 p aulac 27/07/2018 93 1
Lecture Street foods - Chapter 5: Grains, legumes, noodles, and bread
This chapter’s objectives are to: Discuss the history of the preparation and consumption of grains, legumes, noodles and bread; discuss familiar techniques and cooking methods for grains, legumes, noodles and bread; identify different grains and legumes; define and describe the characteristics and applications of grains, legumes, noodles and bread.
6 p aulac 27/07/2018 89 1
Lecture Street foods - Chapter 2: Meat and poultry
This chapter’s objectives are to: Discuss the history of meat preparation and consumption around the globe; discuss familiar techniques of meat cookery and cooking methods; define and describe the techniques involved in meat cookery including grilling, sautéing, barbeque, braising, stewing, poaching, and moist-heat cooking;...
9 p aulac 27/07/2018 101 1
Lecture Street foods - Chapter 1: What is street food?
This chapter’s objectives are to: Define street food, discuss the history of street food, explain how to prepare various types of street foods, explain the food safety concerns surrounding the service of street food, describe how to transport street food, define and describe the different categories of street food, discuss the regional differences of street food from around the world.
27 p aulac 27/07/2018 103 1
Lecture Street foods - Chapter 6: Sweets and beverages
This chapter’s objectives are to: Discuss the emotional aspects of sweets and beverages and their importance in a meal; discuss nutritional concerns over sweet foods; discuss the change and innovation in sweets over time; understand how properly to balance recipes in terms of flavors, textures, and temperatures.
6 p aulac 27/07/2018 86 1
Chapter 1 - The supervisor as manager. This chapter presents the following content: The supervisor’s role, obligations and responsibilities, functions of management, theories of people management, managerial skills.
16 p aulac 27/07/2018 342 1
Chapter 4 - Creating a positive work environment. This chapter presents the following content: Employee expectations and needs; motivation; theories of motivation; applying theory to reality: limiting factors; building a positive work climate; focus: the individual; focus: the job; focus: the supervisor.
16 p aulac 27/07/2018 349 1
Chapter 3 - Equal opportunity in the workplace. This chapter presents the following content: What is diversity? offices of equal opportunity and diversity, equal opportunity laws, developing cross-cultural interaction, increase personal awareness, managing cultural diversity in the workplace, establishing inclusion plans, managing diversity issues positively.
18 p aulac 27/07/2018 318 1
Chapter 5 - Developing job expectations. This chapter presents the following content: Job analysis, job description, what a good performance standard can do, setting up a good performance standard, implementing a good performance standard.
21 p aulac 27/07/2018 315 1
Lecture Supervision in the hospitality industry: Applied human resources (Fifth edition), chapter 2 - The supervisor as leader. This chapter presents the following content: You and your people, the nature of leadership, choosing a leadership style.
14 p aulac 27/07/2018 352 1
Chapter 6 - Recruiting and selecting applicants. This chapter presents the following content: The labor market, determining labor needs, legal aspects of recruiting and selection, recruiting, selecting the right person.
28 p aulac 27/07/2018 302 1
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