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| book details |
Catering Solutions: For the Culinary Student, Foodservice Operator, and Caterer
By (author) Ed Sanders, By (author) Larry Lewis, By (author) Nick Fluge
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| book description |
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.
| product details |
Normally shipped |
Publisher | Pearson Education Limited
Published date | 10 Sep 1999
Language |
Format | Hardback
Pages | 378
Dimensions | 260 x 205 x 20mm (L x W x H)
Weight | 789g
ISBN | 978-0-1308-2900-9
Readership Age |
BISAC | cooking / methods / professional
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