Foundations of menu planning / Daniel Traster, CCP.
Material type:
TextPublisher: NY, NY : Pearson, [2018]Copyright date: ©2018Edition: 2nd editionDescription: xvi, 251 pages : illustrations (black and white, and colour) ; 28 cmContent type: text | still image Media type: unmediated Carrier type: volumeISBN: 9780134484471 (pbk.) :Subject(s): Menus | Food service -- Planning | Food and Drink | Food and DrinkDDC classification: 642
| Item type | Current library | Home library | Shelving location | Class number | Status | Date due | Barcode | Item reservations | |
|---|---|---|---|---|---|---|---|---|---|
Book
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 642 TRA (Browse shelf(Opens below)) | Available | 06574823 |
Total reservations: 0
Browsing Paul Hamlyn Library shelves, Shelving location: Floor 3 Close shelf browser (Hides shelf browser)
| 641.874 BUL Ideal bartender / | 641.874 MUS Tiki : modern tropical cocktails / | 642 EIC Remarkable banquet service / | 642 TRA Foundations of menu planning / | 642.4 BRI Food purchasing and preparation. | 642.4 FOS The theory of hospitality & catering. | 642.4 FOS The theory of hospitality & catering. |
Previous edition: 2014.
Includes index.
Specialized.
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