Publication Date: February 4, 2010 ISBN-10: 0,136,136,516 ISBN-13 :978-0136136514 Edition: 13
The classic book is to learn how to prepare the food and service quality in a number of resources. From caterers to food service managers, service plans for all types of food, select and prepare the menu, this book provides a variety of reliable quantity recipes and methods. This version is more than 100 new recipes, updated tables and the latest information technology to solve the security and economic issues, as well as dining trends and expectations of today’s consumers. Some of the new features include:
New! More than 100 new recipes and recipe amendments.
New! Updated charts and tables.New! Extended part of the recipe healthier way.
New! Menu design for special dietary updated information, events and receptions.
New! Update the recipe adjustment of information.
The amount of food production and food service management professi
