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Facility Planning - Principles of Kitchen Design
• The kitchen is the heart of any foodservice business. • Like a human heart, its job is to pump and circulate life, in the form of foo...
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This is usually called "plate service” because the food is already placed in the plate in the kitchen ready to be served to the guest...
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This type of service is the same as that of French service. However, in Russian service, the food is fully prepared and pre-cut in the kit...
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1) Cold and warm dishes are listed separately. 2) Appetizers, soups, seafood and main courses are listed in separate groups. 3) In every ...
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