Theory of Catering
Type
Book
Authors
ISBN 10
0340496533
ISBN 13
9780340496534
Category
Food and Beverage Operations Management (A-3-4)
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Publication Year
1990
Publisher
Pages
452
Description
A companion to "Practical Cookery" and "Contemporary Cookery", this revised edition meets the requirements of all those in the catering industry, particularly students. The authors emphasize the need to realize and develop the relationship between theoretical knowledge and practical experience. This edition includes new chapters on food and society, influences of ethnic cultures and food production systems. - from Amzon
Number of Copies
1
