A Catering Business of Your Own: Teashop, Cafe & Restaurant Management |
Contents
CHAPTER PAGE | 1 |
Keeping RecordsInventoriesWeekly CheckCatering Licence | 15 |
Suiting the Meal to the CustomerClass of TradeTimes of Meals | 29 |
Copyright | |
10 other sections not shown
Common terms and phrases
advertising amount anchovy bain marie baking bay leaf bills biscuits blancmange boiling water bread broad beans brown cake cake-making carrot cash catering business celery cheese chopped clean coffee cold colour control sheets cook cornflour cost counter cream custard customers daily decorated deep frying employer equipment fish fish kettle flavour floor Food Office foot-candle fresh fruit frying green peas heat heavy hors d'œuvre keep kind kitchen left-overs licence light liquor look macaroni meal meat menu milk minced nice onions oven owner oxtail parsley pastry person potatoes profit pudding restaurant rice round salad salad cream sauce saucepan sautéd savoury serial number served servery shelves sinks slices soup staff steamed stewed Stock Book stock-pot sugar sweet TEA MEAL things tins toast tomato trade trays turnips utensils vegetables waitress wall washing waste week weekly whilst