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Hotel-keeping and catering for today. Grade 12

Author: Hettie Van Huyssteen
Publisher: Cape Town : Nasou, 1998.
Edition/Format:   Print book : English
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Document Type: Book
All Authors / Contributors: Hettie Van Huyssteen
ISBN: 0625026950 9780625026951
OCLC Number: 123766387
Description: 325 pages : illustrations
Contents: Hospitality industry studies. Tourism studies. Franchises. Restaurant organisation. Linen and serving utensils. Setting the table. Serving food. Serving styles. Table decorations. Culinary studies. Menu planning. Hors d'oeuvres. Stocks and sauces. Meat: the structure, quality, buying, boning, tenderness, storing, cooking methods, presentation, garnishing and accompaniments. Vegetables and salads. Nutritional value. Processed vegetables. Vegetable dishes. Desserts. Gelatine. Cold desserts. Well-known chefs. Pastry. Raising agents. Preparation methods. Baking with yeast. Baking bread. Traditional cooking. South African cooking. traditional dishes from various countries. Drinks. Wine: history, origin, the making, classification, storing, serving. Wine list. Cultivars. Liqueurs. Spirits. Beer. Cocktails. Bar service. Cigars and cigarettes. Hotel organisation. Management. Front office reception. Tariffs. Accounts. Methods of payment. Problems with credit. Safe-keeping of guest's possessions. Housekeeping and linen service department. Food and beverage department. Kitchen organisation. Kitchen staff. Organisational structure of the restaurant. Banquet department. Hotel maintenance, security and safety. Laws. Health and safety in the workplace act of 1975. Food safety act of 1990. Labour legislation. Purchases, storage control and issuing. Choosing suppliers. Storing supplies. Issuing. Auditing procedure.
Responsibility: H. van Huyssteen (ed) [and others].

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