Elaboración y exposición de comidas en el bar y cafetería

This manual explains how to make and display simple culinary confections to look attractive and fresh in bars and cafeterias. Detailed definitions and classification of the raw materials in common use are given plus the application of methods of regeneration, conservation and packing of foods, the correct use of equipment, machines and utensils, the engineering of menus and the importance of developing new, attractive, innovative and creative dishes are also discussed.