Food Preparation for the Professional

Food Preparation for the Professional Mizer, David Primary Author mixed material bibliography Canada Wiley 2000 monographic 3rd id Indonesia 549p Third Edition, targets the needs of career-oriented students who aim to manage the back of the house rather than prepare food on the line. Covering all the basics cooking methods, food preparation, safety and sanitation, storage and handling, equipment, and menu planning as well as addressing contemporary cuisine preferences and dietary trends, the book provides managers with the skills needed to run an efficient kitchen successfully in any type of foodservice operation. Quantity Cookery Food Service 641.59780471251873 Podomoro University Digital Library 641.5 Miz f 2016.12.1477 My Library 641.5 Miz f Food_Preparation_for_the_professional.jpg.jpg 1346 2016-12-26 12:06:43 2016-12-26 12:07:44 machine generated