Tekijä: Robert C. Bishop; Larry L. Funck; Raymond J. Lewis; Stephen O. Moshier; John H. Walton Kustantaja: IVP Academic (2018) Saatavuus: Noin 14-17 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.
