Paperback (18 May 1999)
Not available for sale
Out of stock
For food production, restaurant or food service management, and catering courses as part of a hospitality degree program. This book is intended to fill the void of commercially available material for food production courses.
It provides organization and instructional consistency for courses with multiple laboratory sections. Built around recipes from On Cooking 2/e.
]]>| ISBN: | 9780130833891 |
| Publisher: | Pearson Education |
| Imprint: | Pearson |
| Pub date: | 18 May 1999 |
| DEWEY: | 641.5 |
| DEWEY edition: | 21 |
| Number of pages: | 219 |
| Weight: | 454g |
| Height: | 279mm |
| Width: | 211mm |
| Spine width: | 11mm |
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