# WSiP textbook: Gastronomic technology — Preparing and serving dishes and beverages; Vocational study manual for Cook/Food Service Technician, part 2

**URL:** https://aio.lv/en/product--wsip-159204-wikr-908460--12080577
**Data updated:** 2026-03-12 21:59 (EET)
**Category:** Textbooks & Study Guides
**Manufacturer:** WSiP
**Manufacturer code:** 159204-WIKR-908460
**EAN:** 9788302135897
**Warranty:** 2 Years
**Availability:** Out of stock

## Summary description

A vocational textbook by WSiP covering gastronomic technology focused on preparing and serving dishes and beverages. This part 2 manual is intended for students training as Food Service Technicians or Cooks and presents practical procedures, service organization, hygiene rules, and workplace practices relevant to professional kitchens and catering operations.

## Long description

WSiP textbook: Gastronomic technology — Preparing and serving dishes and beverages; Vocational study manual for Cook/Food Service Technician, part 2 is a vocational textbook focused on practical gastronomic technology for students training as cooks or food service technicians. This part 2 manual covers procedures for preparing and presenting dishes and beverages, principles of service organization, hygiene requirements, and standards for workplace practice in professional kitchens and catering operations. The book is authored to support classroom learning and on-the-job training with step-by-step explanations of common tasks and methods used in food preparation and service.
Advantages
The manual provides structured, practice-oriented content tailored to vocational education needs, combining procedural instructions with service organization guidance. It emphasizes hygiene and safety rules applicable in professional food environments and presents clear, sequential descriptions of culinary and service tasks to facilitate learning and skill development. The material is suitable for classroom use and for reference during practical training in catering and kitchen settings.
Suitable for
Students training as cooks or food service technicians
Vocational educators and instructors in culinary programs
Apprentices and trainees in catering and restaurant kitchens
Workplace supervisors organizing practical kitchen training
Key specifications
Format: paperback paper book
Length: 184 pages
Language of content: Polish
Author: Anna Kmiołek
How to use
Use the manual as a course textbook during classroom instruction and as a practical reference during hands-on training. Follow the step-by-step procedures to practice preparation and service tasks, refer to hygiene and workplace guidance when setting up or assessing kitchen stations, and consult the service organization sections when planning meal service or catering events. The book can be used alongside practical demonstrations and assessments to reinforce correct techniques and standards.
Usage recommendations
Keep the manual accessible in training areas and update practical exercises to reflect local hygiene regulations and equipment. Use the procedures for structured skills assessment and combine with supervised practice to ensure correct application of techniques and service standards.

## Specifications

| Feature | Value |
|---|---|
| Type | Paper book |
| Height | 240 mm |
| Language version | POL |
| Width | 170 mm |
| Number of pages | 184 pages |
| Written by | Anna Kmiołek |
| Publisher | WSiP |
| Suggested gender | Any gender |
| International Standard Book Number (ISBN) | 9788302135897 |
| Book cover type | Paperback |

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