01. edition 2019
RE NOVIUM I Trauner
320 pages four-coloured
incl. additional digital package and e-book
A Chef de Rang receives the guests, makes recommendations and takes the orders. He fillets, carves, flames and is often responsible for wine recommendations.
If you want to climb the career ladder as a chef, you need not only the highest level of specialist knowledge, diligence and commitment, but also knowledge of marketing, controlling, quality management and employee management.
Tourism lives through the service provided by people for people. As Chef de Rang you are in great demand in the upscale gastronomy. If you are passionate about your profession and always remain open to new ideas, you can become one of the best in your field - worldwide, mind you.
With this book you will gain insight into the extremely interesting field of activity of a Chef de Rang and learn "hard facts" about marketing, controlling, quality and employee management. With this knowledge, coupled with diligence and commitment, nothing stands in the way of a top career in gastronomy.
Nutrition and Food is a volume of the textbook series for the restaurant profession:
Volume 1: Basics in service / CHF 86
Volume 2: Nutrition and food / CHF 79
Volume 3: Sommelier / CHF 68
Volume 4: Barkeeper / CHF 68
Volume 5: Barista / CHF 68
Volume 6: Chef de rang / CHF 79