Culture professionnelle de la cuisine et du service - 2e Bac pro MHR - livre + licence élève 2021
by Stéphane Bernat, Alain Colnot, Stella Couraudon, Frédéric Garivet, Olivier Laury, Martine Martinelle, Guillaume Mondon, Odile Vapaille
Tailored for 2nd-year Bac pro MHR students, this textbook explores the professional culture of cuisine and service. With contributions from multiple experts and an included student license, it offers essential training for hospitality careers, blending theory with practical insights.
About This Book
This book serves as a core resource for the 2e Bac pro MHR program, focusing on the professional culture of cuisine and service. It covers foundational concepts tailored to vocational training in hospitality.
Authored by a team of experts including Stéphane Bernat, Alain Colnot, and others, the text provides structured content for aspiring professionals in the culinary field.
The inclusion of a student license enhances learning with digital tools, supporting practical application of the material presented.
Designed for educational use, it emphasizes skills development in kitchen operations and customer service within the hospitality industry.
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