Web Reference/Resource Documents are precisely what their title implies. Collected, created and aggregated over the years, they represent world wide web-page destinations where creditable information is available at no charge.

Many of these Web Resource Documents are associated with online, self-grading, interactive exams or quizzes.

To quickly summarize some selected documents:

• Kitchen Manual
  The first document put online. The manual's goal is to provide a core of trained personal to staff the various kitchens (of a Hotel) who have been grounded in the basic fundamental culinary techniques of working with food products, and therefore have the potential to:
  - Return a profit from their productivity
  - Contribute to keeping [name of business ] Hotels competitive by
  - Insuring a motivated and competent staff through continuing and on going development
  
• Salsa and Chilies
  A Progressive Interactive Reference Document consisting of a series of 5 interactive progressive chapters with corresponding on-line dynamic exams. A one-of-a-kind document."
• HACCP
  An Introduction to HACCP For Food Service Professionals is an information and resource document with practical charts and tables including; forms and lists of critical control points and a Javascript temperature converter.
• Food Cost Primer
  This document provides some basic background information that hopefully will help chefs in their quest to better control and understand the concept of "Food Cost".
• The Mystery Box
  A "Virtual Brain Teaser" for food service professionals. Here is your opportunity to compete against the clock constructing menus from a "mystery box" of raw materials with total of 9 menus categories to choose from.
• The Evolution of Gastronomy
  This is Guy Gateau's first draft of modern culinary history and all culinary professionals should read this. "Nouvelle cuisine was born in the 1970s primarily by the young chefs formed by Fernand Point at his Restaurant de la Pyramide in the Rhone Valley. Technology was an important factor in the development of this cuisine. The United States at the time already had blenders capable of making magnificent iced concoctions".....

REFERENCE DOCUMENTS

	Kitchen Manual
	Salsa and Chilies
	Basics of Stocks
	HACCP
	Pickling and Preserving
	Calculators and Converters
	Food Cost Primer
	Break-Even Analysis
	Tequila
	Produce Selector
	Glossary
	The Mystery Box
	Banquet Event Order Images
	Kitchen Trivia
	FDA Nutrition Trivia
	The Evolution of Gastronomy