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Pastry and Bakery Emmita Devi ORIGINAL textbook recipe book recipe cake book Pastry and Bakery teaching book Author Emmita Devi princess day Category Teaching book Science. Tourism Isbn 978-602-453-538-4 Size 14X20Cm Page X, 123 pp. 2017. Synopsis: Pastry and Bakery teaching book | The book consists of 12 chapters, the first chapter deals with the knowledge of cake and bread processing, the second chapter on bread and cake raw materials, the third chapter on cake and bread additives, the fourth chapter on basic concepts Patiseri, fifth chapter on basic dough, sixth chapter on bread, seventh chapter on cake, eighth chapter on cookie, ninth chapter on pie and puff pastry, tenth chapter on filler and material Coatings, eleventh chapter on chocolate processing, and last chapter on bread and cake differences. The hotel consists of several sections each supporting each other. One of the departments is Food and Beverage, which has the task of preparing, providing and serving Food and drink to hotel guests who are staying at home and who need to eat and drink. The food and Beverage department is divided into two parts: The food and Beverage Service is responsible for the Service and preparation of food and drink. Food and Beverage products / kitchens are responsible for providing food and non-alcoholic beverages necessary for guests by cooking raw materials into food or beverages prepared for guests. The food and drink produced by the food product are of many kinds and varieties, for which food products are further divided into sections that each have tuggas and responsibilities of each type of work. One section of food product is pastry, responsible for the actions and provision of desserts, snacks, cakes, and bread.