2nd Edition
Book (28 Feb 1994)
Not available for sale
Out of stock
A guide for students and professionals in the foodservice industry to providing the fresh foods and healthy menu options that customers are increasingly demanding. Considers the major nutrient groups in terms of their function in cooking, relationship to diet and health, the foods that contain them, and how they fit into menu planning, purchasing a
| ISBN: | 9780442017637 |
| Publisher: | Van Nostrand Reinhold |
| Imprint: | Van Nostrand Reinhold |
| Pub date: | 28 Feb 1994 |
| Edition: | 2nd Edition |
| DEWEY: | 613.2 |
| DEWEY edition: | 20 |
| Language: | English |
| Number of pages: | 306 |
| Weight: | 839g |
| Height: | 267mm |
| Width: | 190mm |
| Spine width: | 33mm |
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