{"product_id":"mastering-the-art-of-ticket-orders-on-the-cooking-line-by-a-culinary-grad","title":"Mastering the Art of Ticket Orders on the Cooking Line--By a Culinary Grad","description":"\u003cp\u003eThis is a workbook that is intended for culinary students in Menu Class. It is a hypothetical line cooking class that focuses on the actual order tickets that come through from the front of the house. We focus on what comes first the second the ticket order comes in. In this volume, we examine a menu from Ouray, Colorado, by Chef Charlie Bartosek at The Beaumont Hotel.\u003c\/p\u003e","brand":"John Baker","offers":[{"title":"Paperback","offer_id":44434829836449,"sku":"9781257878307","price":30.86,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0462\/1120\/3233\/files\/16qe5rgg-front-shortedge-384.jpg?v=1748399829","url":"https:\/\/bookswholesale.myshopify.com\/products\/mastering-the-art-of-ticket-orders-on-the-cooking-line-by-a-culinary-grad","provider":"BooksWholesale","version":"1.0","type":"link"}