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CONSERVATION AND RESTORATION OF INFORMATION MATERIALS NOTES
| Institution | Technical and Vocational Education and Training |
| Course | HIGHER DIPLOMA |
| Year | 1st Year |
| Semester | Unknown |
| Posted By | Mwalimu Evans Okoyo. |
| File Type | |
| Pages | 85 Pages |
| File Size | 1.16 MB |
| Views | 343 |
| Downloads | 0 |
| Price: |
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Description
Human society is said to have natural tendencies for self preservation and also for preservation of other valuables around. The practice of preservation has therefore been in existence ever since man started translating his thought into writing, what has differed has been the method. History tells us that at one stage man was engraving records on stones and metals before parchment and palm leaf come to scene.
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THE KITCHEN ORGANIZATION
Specific Objectives
1. By the end of this sub-module unit, the trainee should be
able to:
2. explain terms in kitchen organisation
3. explain the layout of a given production area in different
establishments
4. state the importance of motion economy in catering
processes
5. explain the staff structure of a given catering outlet of
different sectors of the industry
6. identify the qualities of kitchen personnel
7. highlight the duties of the kitchen personnel
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133 Views
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