Today's catering student, chef and manager require a far greater knowledge of international food and beverages than has been hitherto the case in order to cater for an ever discerning, adventurous and knowledgeable clientele. The development of gastronomy modules on many hospitality and management courses has reflected this move from focusing on traditional Anglo-French-Italian menus to the study of wider international cuisines.
- ISBN10 0582293367
- ISBN13 9780582293366
- Publish Date 9 December 1996
- Publish Status Out of Print
- Out of Print 16 December 1999
- Publish Country GB
- Imprint Pearson Education Limited
- Format Paperback
- Pages 376
- Language English