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MGT 340 (Principles of Marketing)

Files included:

Chapter 10 - Understanding and Capturing Customer Value (1).docx
Chapter 11- Pricing Strategies.docx
Chapter 12 - Marketing Channel (2).docx
Chapter 14 Engaging Customers and Communication Customer Value .docx

Please download attached file

Date of Submission: Dec 05, 2017

-Jackie Tomacruz

F&B 101 (Hygiene and Sanitation)

Lecture Notes Files included:

120217-FB-101-Lecture-Notes.pdf

Please download attached file

Date of Submission: Dec 04, 2017

-Joan Despabiladeras

CA 101 Enderun

Vegetables , Dairy, Cheese, Salt, Oils, pasta, legumes

Files included:

20 Vegetables CA101 Enderun.pdf
21 Herbs & Spices.pdf
22 Legumes Grains Meals Flours.pdf
23 Vinegar.pdf
24 Oil - Fat.pdf
25 Salt Enderun.pdf
26 Dairy Enderun.pdf
27 Egg Cookery.pdf
28 Pasta and Noodles.pdf
CHEESE.pdf

Please download attached file

Date of Submission: Nov 24, 2017

-Chef Susana Montinola

F&B 101 (Hygiene and Sanitation)

Files included:

F& B 101 - Nov18 Lecture Notes FSMS.pdf
F&B 101 - Nov 18 Lecture Notes.pdf

Please download attached file

Date of Submission: Nov 23, 2017

-Joan Despabiladeras

CA 204

Files included:

CA 204 French regional cuisine 2 Midi Pyrenees Languedoc Roussillon.ppt
CA 204 French regional cuisine 3 Brittany Normandie.ppt
CA 204 French regional cuisine 4 Paris Isle de France.ppt
CA 204 French regional cuisine 5 Massif Alpin, Rhone Valley.ppt
CA 204 French regional cuisine 6 Alsace Lorraine.ppt
CA 204 French regional cuisine 7 Loire Centre.ppt
CA 204 French regional cuisine 8 Cote d'azure Provence.ppt

Please download attached file

Date of Submission: Nov 22, 2017

-Chef Thomas Wenger

F&B 101 (Hygiene and Sanitation)

Files included:

111117TheFlowofFoodPRS.pdf

Please download attached file

Date of Submission: Nov 16, 2017

-Joan Despabiladeras

MGT 340 (Principles of Marketing)

Files included:

Chapter 6 - Business Markets and Business Buyer Behavior.docx
Chapter 7 - Customer - Driven Marketing Strategy.docx
Chapter 8- Products, Services and Brands (1).docx
Chapter 9- New Product Development and Life Cyle Strategies.docx

Please download attached file

Date of Submission: Nov 08, 2017

-Jackie Tomacruz

CA 202 Ducasse Institute

Files included:

D-CA202Effectsofheat.pptx

Please download attached file

Date of Submission: Nov 07, 2017

-Chef Martin Kaspar

F&B 101 (Hygiene and Sanitation)

Files included:

110417FnB101LectureNotes.pdf

Please download attached file

Date of Submission: Nov 07, 2017

-Joan Despabiladeras

F&B 101 (Hygiene and Sanitation)

Files included:

Lecture-Notes---Contamination-and-Food-Allergens.pdf

Please download attached file

Date of Submission: Nov 02, 2017

-Joan Despabiladeras

CA 317 Mediterranean Cuisine

GREECE

Files included:

ca317-Greece-20171102.pdf

Please download attached file

Date of Submission: Nov 02, 2017

-Chef Susana Montinola

CA 202 Ducasse Institute

Stocks, Sauces, Soups

Files included:

1- Soup Stocks.pdf
2- Gravies and Sauces.pdf
4 - Consomme?s and Gele?es.pdf

Please download attached file

Date of Submission: Oct 25, 2017

-Chef Susana Montinola

CA 202 Ducasse Institute

Cooking Techniques

Files included:

CA 202 DIP - Introduction to Cooking.pdf
CA 202 DIP - New Cooking Methods.pdf
CA202 Traditional cooking methods.pdf
D-CA202 Effects of heat.pdf

Please download attached file

Date of Submission: Oct 24, 2017

-Chef Susana Montinola

F&B 101 (Hygiene and Sanitation)

Lecture Notes

Files included:

101417-FB-101-The-Microworld.pdf

Please download attached file

Date of Submission: Oct 23, 2017

-Joan Despabiladeras

CA 101 Les Roches (HOTEL)

Poultry , Beef , Lamb, Pork , Seafood

Files included:

15 Poultry Enderun.pdf
16 Meat- Beef and Veal , LambEnderun.pdf
16 Meat- Beef and Veal Enderun.pdf
17-Meat-Pork Enderun.pdf
19 Seafood Enderun.pdf

Please download attached file

Date of Submission: Oct 11, 2017

-Chef Susana Montinola

CA 317 Mediterranean Cuisine

Balearic Islands

Files included:

Belearic-Islands-20171011.pdf

Please download attached file

Date of Submission: Oct 11, 2017

-Chef Susana Montinola

CA 202 Ducasse Institute

Lamb, Game and Pork

Files included:

CA 202 DIP - Game.pdf
CA 202 DIP - lamb.pdf
D-CA202 Pork.pdf

Please download attached file

Date of Submission: Oct 11, 2017

-Chef Susana Montinola

CA 202 Ducasse Institute

Files included:

D-CA202-Shellfish.pptx

Please download attached file

Date of Submission: Oct 10, 2017

-Chef Martin Kaspar

CA 317 Mediterranean Cuisine

Files included:

Andalucia.pdf
Belearic Islands.pdf
Catalunya.pdf
Murcia.pdf
Spain Intro.pdf
Valencia.pdf

Please download attached file

Date of Submission: Oct 04, 2017

-Chef Susana Montinola

MGT 340 (Principles of Marketing)

Jackie Tomacruz

Files included:

Chapter 4 - Managing Marketing Information.docx
Chapter 5 - Consumer and Business Buyer Behavior.docx

Please download attached file

Date of Submission: Oct 04, 2017

-Jackie Tomacruz