Tekijä: Nhi-ha Trinh (ed.); Yanni Chun Rho (ed.); Francis G. Lu (ed.); Kathy Marie Sanders (ed.) Kustantaja: Humana (2010) Saatavuus: Noin 17-20 arkipäivää
Tekijä: Mark J. Berkowitz (ed.); Michael P. Clare (ed.); Paul T. Fortin (ed.); Lew C. Schon (ed.); Roy W. Sanders (ed.) Kustantaja: Springer (2021) Saatavuus: Noin 17-20 arkipäivää
Sivumäärä: 378 sivua Asu: Kovakantinen kirja Julkaisuvuosi: 1999, 10.09.1999 (lisätietoa) Kieli: Englanti
For courses in Introduction to Catering and Catering Management; geared to the introductory Culinary student, but very useful to food service operators and professional caterers alike.
This versatile book uses a clear, concise approach to connect the basics of culinary catering. It guides readers step-by-step through the entire rigorous process of catering a gourmet event—from food safety, cooking, and beverage selection all the way to background music and napkin folding.