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titles description    advance search
Total result found : 546
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Kitchen Policies
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Food Holding and Display - Hot a) Equipment used to hold and or display hot food should be capable of maintaining the food temperature at 63ºC (145ºF) or above throughout the time the food is held.
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Kitchen Training
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Kitchen Manager Agenda - I. PRODUCTION A) KITCHEN STRUCTURE 1) DETERMINE THE RESPONSABILITIES AND DUTIES OF EACH STATION ASSIGNED 2) DEVELOP SPECIFIC INSTRUCTIONS FOR THE EXECUTION OF THE WORK NEEDED
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Kitchen Checklist
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Chefs Standards - AM First Shift - each day 1. Record Refridgeration temperatures. Any break downs must be reported immediately & spoilages recorded 2. If “Stocks” need to be changed or skimmed or topped up, please do this immediately.
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Kitchen Manual
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Menu Design - A menu should be treated as your marketing tool and your silent sales person, as it is your menu that decides if and what people eat in your establishment. It is a marketing tool which is too often regarded and seen as a grubby piece of laminated paper or cheap card which customers order their food from. But forward thinking managers know better as they can see outside the box and plan their menu scientifically taking the vital variables into consideration.
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Wine Introduction

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