cooking for profit catering and food service management
Designed as a correspondence course on professional cooking; the preparation and marketing of home-cooked food; catering for receptions, parties, dinners, banquets, schools and camps; the management of tea rooms, cafeterias, lunch rooms, boarding houses, family hotels, and institutions. --This text refers to an alternate Paperback edition.
Other books by this author
Do you want to exchange books? It’s EASY!
Get registered and find other users who want to give their favourite books to good hands!
