Lecture Remarkable banquet service: Chapter 3 - The Culinary Institute of America
Lecture Remarkable banquet service: Chapter 3 - The Culinary Institute of America
Chapter 3 - Setting up and breaking down banquets. After reading the material in this chapter, you should be able to: Discuss America's culinary heritage, explain the main elements in receiving and storing perishable and nonperishable items, describe the key points in food production,…