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|a Riva García, José Ángel de la
|e autor
|
| 245 |
1 |
0 |
|a Bebidas :
|b asesoramiento, preparación y presentación de bebidas en el bar y cafetería /
|c José Ángel de la Riva García.
|
| 250 |
|
|
|a Primera edición
|
| 264 |
|
1 |
|a Bogotá :
|b Ediciones de la U,
|b IdeasPropias,
|c 2014.
|
| 300 |
|
|
|a 384 páginas :
|b ilustraciones, fotografías ;
|c 27 cm.
|
| 336 |
|
|
|a texto
|2 rdacontent
|
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|
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|a sin mediación
|2 rdamedia
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|a volumen
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| 490 |
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|a Interés general
|
| 504 |
|
|
|a Incluye referencias bibliográficas
|
| 505 |
2 |
|
|a Generalidades del bar y cafetería -- Breve introducción histórica. Tipos de bares y cafeterías -- Características generales del equipo humano en el servicio de bebidas -- Zonas del bar y cafetería -- Procesos de servicio en barra y mesa -- Tipos de servicio y función -- Elementos necesarios para el servicio de bebidas -- Mise en place -- Normas generales de la cortesía en el servicio -- Control de calidad en el proceso de preparación y presentación de bebidas -- Calidad del género necesario para la preparación, presentación, conservación y servicio de bebidas distintas a vinos -- Factores que intervienen en la calidad del género: estacionalidad y gustos de la clientela -- Fichas de especificación técnica y su importancia en la calidad del servicio -- Maquinaria necesaria para el aprovisionamiento, preparación, presentación, conservación y servicio de bebidas distintas a vinos -- Maquinaria del bar y cafetería para productos con y sin necesidad de refrigeración: tipos, funciones y mantenimiento preventivo -- Mantenimiento y control de bebidas -- Imagen corporativa de la empresa aplicada al servicio de bebidas -- Bebidas simples distintas a vinos y bebidas combinadas : elaboración, tipos , cristalería, presentación y servicio en barra y mesa. Características generales -- Bebidas sin alcohol, con alcohol, bebidas calientes -- Aplicación de las bebidas simples distintas a vinos: fase visual, olfativa y gustativa -- Coctelería -- Origen, historia y definición de cóctel y coctelería -- Elementos, útiles y menaje necesario para coctelería -- Estación central: tipos, componentes y función -- Tipo de cristalería utilizada en el servicio de cócteles -- Asesorar sobre cócteles. Normas y procedimientos -- Confección de cartas de bebidas
|
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