Culinary arts and hospitality / 3G E-Learning

Contributor(s):

3G E-Learning

Publisher: United States of America : 3G E-Learning, c2018Edition: 2nd editionDescription: xii,302 pages : illustrations colorContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9781680948820 [paperback]

Subject(s):

DDC classification:

647.94 C89 2018

Contents:

Chapter 1 Service areas -- Chapter 2 Principles of cooking -- Chapter 3 Food and beverage service -- Chapter 4 Food and beverage operations -- Chapter 5 Culinary arts and meal science -- Chapter 6 Maintenance of culinary services -- Chapter 7 Order taking procedures -- Chapter 8 Soups and sandwiches -- Chapter 9 Food preservation and adulteration -- Chapter 10 Product and product development of food

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Reference	Graduate School Library Annex	647.94 C89 2018 (Browse shelf(Opens below))	Available		UC12-000002687

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Previous	647.94 C177 2010 Cambridge hospitality /	647.94 C334 2014 Front office management in hospitality lodging operations /	647.94 C334 2014 Front office management in hospitality lodging operations /	647.94 C89 2018 Culinary arts and hospitality /	647.94 F333 2008 Meetings, expositions, events, and conventions :	647.94 F333 2012 Meetings, expositions, events, and conventions :	647.94 F749 2011 The theory of hospitality & catering :	Next

Includes index

English

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