For food production, restaurant or food service management, and catering courses as part of a hospitality degree program. This book is intended to fill the void of commercially available material for food production courses.
It provides organization and instructional consistency for courses with multiple laboratory sections. Built around recipes from On Cooking 2/e.
- ISBN10 0130833894
- ISBN13 9780130833891
- Publish Date 18 May 1999
- Publish Status Out of Print
- Out of Print 24 May 2007
- Publish Country US
- Imprint Pearson
- Format Paperback
- Pages 219
- Language English