This is a workbook that is intended for culinary students in Menu Class. It is a hypothetical line cooking class that focuses on the actual order tickets that come through from the front of the house. We focus on what comes first the second the ticket order comes in. In this volume, we examine a menu from Ouray, Colorado, by Chef Charlie Bartosek at The Beaumont Hotel.
- ISBN10 1257878301
- ISBN13 9781257878307
- Publish Date 28 July 2011
- Publish Status Active
- Publish Country GB
- Imprint Lulu.com
- Format Paperback
- Pages 37
- Language English