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This is a list of restaurant terminology. A restaurant is a business that prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services .
An IOCS program must create a control block for each file, specifying information unique to the file. For 7070 IOCS these are entries in the File Specification Table for tape files, each of which is generated by a DTF [7]: 19–26 [15]: 26–28 statement, or separate control blocks generated by DDF [8]: 31–37 [15]: 29–30 or DUF [7]: 44–47 [15]: 31–33 statements.
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Jollibee Foods Corporation (abbreviated as JFC and Jollibee Group; [5] also known as Jollibee after its primary fast food brand) is a Philippine multinational company headquartered in Pasig, Metro Manila, Philippines.
Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States. [ 1 ] One hierarchical system for organizing a restaurant's kitchen staff is the brigade de cuisine system developed by Auguste Escoffier (1846–1935).
Form, Fit, and Function (also F3 or FFF) is a concept used in various industries, including manufacturing, engineering, and architecture, to describe aspects of a product's design, performance, and compliance to a specification.
A chef de partie, station chef or line cook [1] is a chef in charge of a particular area of production in a restaurant. In large kitchens, each chef de partie might have several cooks or assistants. In most kitchens, however, the chef de partie is the only worker in that department.
is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food. [3] Sous-chef de cuisine (deputy or second kitchen chef; "under-chief")