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Chapter 3 Banquet organization.(Part I: Foundations in Garde Manger)
- Article from:
- Modern Garde Manger
- Article date:
- January 1, 2006
CopyrightCOPYRIGHT 2006 Delmar Learning. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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After reading this chapter, you should be able to
* discuss the overriding responsibility of the chef.
* explain the importance of ergonomics in kitchen layout and design.
* describe the elements of work triangles in garde manger stations.
* define the concept of ergonomics and activity zones.
* understand the proper methods of dry and refrigerated storage.
* explain the importance of ergonomics in banquet room layout and design.