Food service.

Overview

Works:	14 works in 2 publications in 2 languages

Titles

Classical cooking the modern way : = methods and techniques / by: (Language materials, printed)

Professional cooking / by: (Language materials, printed)

Fundamentals of professional food preparation : = a laboratory text-workbook / by: (Language materials, printed)

Advanced professional cooking / by: (Language materials, printed)

Professional cooking / by: (Language materials, printed)

Professional restaurant service / by: (Language materials, printed)

The Theory of catering / by: (Language materials, printed)

Dining out : = secrets from America's leading critics, chefs, and restaurateurs / by: (Language materials, printed)

Fundamentals of menu planning / by: (Language materials, printed)

Gastronomy and hospitality studies in tourism by: (Electronic resources)

Subjects

Cookery.

Tourism.

Menus.