ORGANIZATION OF GASTRONOMIC PRODUCTION NPP WSIP

Discover the secrets of effective planning and implementation of gastronomic production with the textbook "Organization of Gastronomic Production" by WSIP publishing house. This comprehensive guide is an essential tool for every nutrition technician and gastronomic service, wanting to achieve excellence in their field. Immerse yourself in the world of professional organization, quality control and innovative recipes that will allow you to create unforgettable culinary experiences.

• Production planning: Learn step by step how to plan production processes to optimize time and resources.
• Control of production processes: Master the methods of quality control at every stage of production, ensuring excellent taste and safety of dishes.
• Assessment of food quality: Acquire sensory and qualitative assessment skills to serve only the best dishes.
• Development of menu cards: Learn how to create attractive and varied menu cards, tailored to the needs of different clients.
• Calculation of raw material requirements: Learn to precisely calculate the demand for ingredients, minimizing losses and costs.
• Calculation of prices for food and beverages: Master the methods of price calculation to ensure the profitability and competitiveness of the offer.
• Development of gastronomic recipes: Create your own, innovative recipes that will delight your guests.

The textbook "Organization of Gastronomic Production" is not only a collection of theoretical knowledge, but above all a practical guide that step by step introduces you to the world of professional gastronomy. Thanks to numerous examples and exercises, you will acquire the skills necessary for effective production management, quality control and creating unforgettable culinary experiences. Get to know the success story of WSIP, a publishing house with a long tradition, which has been supporting the development of education in Poland for years. Their textbooks are a guarantee of high quality and substantive value.

This textbook is aimed at students studying to become nutrition technicians and gastronomic services. It is also an excellent source of knowledge for people working in the gastronomy industry who want to improve their skills and expand their knowledge. Regardless of your experience, "Organization of Gastronomic Production" will help you become an expert in the field of planning, organization and control of gastronomic production. With it, you will acquire the skills you need to succeed in the dynamically developing gastronomy industry.

The uniqueness of this textbook lies in the combination of theory and practice. Each chapter contains numerous examples and exercises that allow you to consolidate knowledge and develop practical skills. In addition, the textbook contains numerous illustrations and diagrams that make it easier to understand complex production processes. Thanks to this, learning becomes more effective and enjoyable. Gain confidence in planning and organizing gastronomic production with a textbook that combines expert knowledge with practical application! This is the key to success in your gastronomic career.

ISBN: 9788302136306. Year of publication: 2013. Number of pages: 152. Format: 172 x 240 mm. Binding: Booklet.