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Professional Food Service

Sergio Andrioli, Peter Douglas, Sergio Amorioli (Autoren)

Buch | Hardcover

144 Seiten

1990
Butterworth-Heinemann Ltd (Verlag)
978-0-434-90066-4 (ISBN)

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Intended as a practical guide for students preparing for the CGLI 707-2 Certificate in Advanced Food Service. It is also recommended for students on CGLI and BTEC diploma and higher diploma courses in hotel and catering operations. In addition the book should prove beneficial to food service lecturers and all those involved in the teaching of this style of service. The names of all the dishes shown in this book are given in both French and English, but some of the technical terms in the text are in French only.

Guerdion service; health and safety; restaurant personnel; special equipment; accompaniments and covers for special dishes; technical skills.

Zusatzinfo	glossary, index
Verlagsort	Oxford
Sprache	englisch
Maße	156 x 234 mm
Gewicht	68 g
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-434-90066-4 / 0434900664
ISBN-13	978-0-434-90066-4 / 9780434900664
Zustand	Neuware